HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water.	Mix dry ingredients and cut in shortening or you can put shortening into milk and microwave for 1 minute. Let cool; add yeast mixture to milk; work into flour. Roll out on floured board and	cut out (biscuits do not have to rise).	Bake for 15 minutes at 400°. I use RapidRise yeast (Fleischmann's). It works better for me.
Mix sugar and butter until creamy. Add eggs, one at a time, mix after each one. Add all dry ingredients and mix well. Add milk, vanilla, orange peel, nuts and zucchini; mix well. Grease and flour a tube pan. Bake 1 hour at 350°. Cool in pan for 15 minutes.
Sift dry ingredients together; cut or work in shortening. Reserve 1 cup of mixture. To remaining mixture, add combined eggs and milk. Beat well. Pour into greased 9-inch coffee cake pan. Cover top with reserved mixture. Sprinkle with cinnamon and nut meats. Bake in a moderate oven (350° to 374°) for 30 to 45 minutes.
Mix all ingredients together. Put into casserole dish. Bake for 1 hour or more at 375°.
Boil eggplant in water about 25 minutes; drain and mash. Combine eggplant, onion, bell pepper, 1 cup bread crumbs, 1 1/2 cups grated cheese, salt, pepper and margarine. Mix well. Add crabmeat and beaten eggs. Mix and pour in buttered 2-quart casserole. Spread remaining cheese and bread crumbs on top. Bake at 400° for 20 to 30 minutes.
Beat eggs in separate bowl. Mix all ingredients well. Pour in greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Place fish in a greased baking pan. Combine remaining ingredients and spoon evenly over fish. Bake in preheated 350° oven 10 to 15 minutes until fish is opaque and flakes easily with a fork; do not overcook. Makes 4 servings.
Bias-slice carrots crosswise about 1/2-inch thick. Place in saucepan containing 1-inch of boiling salted water. Cover and cook 10 to 20 minutes or just until carrots are tender. Drain.
Bake potatoes on center rack of 450° preheated oven until soft. Cut thin slice lengthwise from top of each potato. Scoop out flesh; keep shell. Throw away top of each potato. Mash flesh with mixer and add sour cream and salt. Mix until fluffy. (Add a little milk, if you prefer it thinner). Add cheese and mix.
Mix butter, nuts and flour. Press into a 9 x 9-inch dish. Bake at 375° for 15 minutes. Cool. Mix cream cheese, sugar and Cool Whip. Put on top of first layer. Beat instant pudding and milk until thick. Spread on top of second layer. Spread rest of Cool Whip on top. Can top with grated chocolate if desired.
Mix graham cracker crumbs, 1/4 cup sugar and margarine. Pat into a pie pan. Bake for 20 minutes at 350°. Mix 1/2 cup sugar and softened cream cheese until smooth. Add eggs, one at a time, beating well after each. Pour over crumb crust. Bake at 350° for 25 to 30 minutes. Cool, then cover with pie filling. Chill several hours. (We usually double this recipe and use a 9-inch pie pan.)
Saute garlic in olive oil over low heat, but don't let it brown. Add tomatoes. Cook, stirring frequently. Meanwhile, cook pasta al dente; drain. Mix pasta, tomato mixture, Romano cheese, Parmesan cheese and Mozzarella cheese, mixing well. Add basil and serve immediately. Serves 4 to 6.
Cook and stir beef and onions in a 10-inch skillet until brown; drain. Stir in taco sauce, beans and 1 cup of the cheese. Heat, stirring occasionally until cheese is melted. Pour into serving dish and sprinkle remaining cheese on top in a ring. Makes about 3 1/2 cups.
Heat to melt 1/2 cup water, Crisco, sugar and salt. Dissolve yeast in 1/2 cup lukewarm water. When both mixtures are cool, add together. Add beaten egg and add sifted flour. Put in refrigerator 6 hours or overnight. Make out in pan; cover with cloth. Let rise 2 hours. Bake in hot oven, 400°, for 12 minutes.
Combine flour, soda and salt. In mixer bowl, beat butter and shortening about 30 seconds. Add sugar and beat until fluffy. Add eggs and vanilla and beat well. Add dry ingredients, beating until well blended; stir in chocolate pieces and nuts. Drop from a teaspoon onto ungreased cookie sheet. Bake at 375° for about 8 to 10 minutes or until browned around edges. Remove from oven; let stand on cookie sheet for 2 minutes. Do not stack until completely cool.
In large bowl, combine butter, sugar and eggs; beat well. Stir in flour, baking powder and salt alternately with egg nog. Fold in nuts, raisins and cherries. Bake in 350° oven for 70 minutes in greased 9 x 5 loaf pan.
Chop and slice peppers. Place in oil or butter in bottom of popcorn popper. Place kernels in. Pop corn.
Beat together butter with Italian seasoning. Add garlic powder and black pepper. Blend in cheese and lemon juice. Form into log shape on wax paper and refrigerate until ready to use.
Brown meat and onions in skillet. Stir in ketchup. Mix and let simmer together for about 15 minutes. Add salt and pepper to taste. Some water can be added if you want. Serve on toasted bun.
Combine meats and brown together. Drain well. Combine with all ingredients, except optional stewed tomatoes, in 5-quart slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add tomatoes during last hour of cooking time. Serve over noodles with garlic bread on the side. Serves 6 to 8.
Mix together and put in unbaked pie shell. Bake for 15 minutes at 425°, then for 30 minutes at 350°.
Heat oven to 350°. Beat cream cheese and seasonings with electric mixer on medium speed until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, pizza sauce, remaining 1 cup Mozzarella and peppers. Bake 15 to 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with breadsticks.
Preheat oven to 350°. Layer rice and broccoli, then chicken in a shallow 2-quart casserole dish. Combine soup and curry; spread mixture evenly over chicken. Top with cheese and bake 35 to 45 minutes, until casserole bubbles and cheese melts.
Mix sugar, shortening, flour, soda and salt together. Then add eggs, spice, nuts and apples. Bake in 7 x 11-inch greased and floured pan at 325° for 35 to 40 minutes.
In 1 1/2-quart saucepan, melt oleo and stir in sugar, syrup and salt. Bring to a boil; keep stirring. Boil 5 minutes, without stirring. Remove from heat. Stir in baking soda and vanilla. Pour over cereal mixture and mix well until evenly coated.
Mix all of the ingredients together. Before serving, add 2 quarts of ginger ale and pour over crushed ice.
Make roux from this: margarine, chicken fat and flour. Add cayenne pepper and salt. Mix chicken broth. Enhance broth with bouillon cubes and milk. Cook with roux until thickened. Mix wine into other mixture and stir well. Pour over cooked chicken breast that has been placed over cooked rice. Bake until hot. Serve.
Saute small onion in butter. Add tomato sauce. Heat and boil 1 minute. Pour sauce over squash. Shake oregano over all. Top with lots of mozzarella cheese. Bake at 350° for 30-45 minutes or until squash is tender.
Mix the first 3 ingredients well. Stir in milk. Sift flour, soda and salt together and add. Stir in the rest of ingredients. Chill for at least an hour. Drop by rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes (until almost no imprint is seen when touched lightly). Makes 8 dozen. Mellows with age.
Heat 1/4 cup butter and chicken soup; mix in cheese, onion, sour cream, salt and pepper. Stir until barely mixed with potatoes. Pour out in a 9 x 13-inch pan. Pat down level and top with corn flakes and 2 tablespoons butter (slice and dot over the corn flakes). Refrigerate overnight. Bake at 350° for 45 to 60 minutes.
Heat oil in heavy large skillet over medium heat. Add onion; saute until tender, about 10 minutes. Add garlic; saute 1 minute. Add mushrooms and crushed red pepper; saute until mushrooms just begin to soften, about 5 minutes. Add tomatoes (cut up) and reserved juices. Cover and cook around 2 hours on low heat. Makes enough sauce for 1 package spaghetti. Makes 6 servings.
Save 4 pieces of pineapple, 6 red and 6 green cherries and 1 dozen pecan halves to garnish top. Chop rest of fruit and pecans. Grate coconut and add dates. Add the coconut milk to the fruit. Refrigerate overnight. Next day put fruit in large pan and mix well. Add sugar, well beaten eggs and vanilla. Sift flour, salt and baking powder and combine thoroughly with fruit mixture. Grease tube pan with shortening and line with 2 layers of brown paper cut to fit bottom of pan. Grease paper lining and flour lightly. Pour mixture into pan; garnish and bake at 300° for 15 minutes, then at 325° for 1 hour or longer. Test with straw for doneness. Let cool 20 minutes, then peel off paper and place on wire rack until completely cooled. Pour 1/2 cup of apricot brandy over cake and wrap well in foil. Every so often pour 1/2 cup brandy over the cake and keep in airtight container in cool place until ripened. Bake last of November in order for it to be ripe at Christmas. This cake is delicious.
Boil potatoes until tender. Remove from hot water, drain and cool slightly. Peel potatoes and slice very thin. Set aside. Combine sour cream, cheese, onion, milk, salt and pepper. Mix potatoes with sauce mixture. Spoon into a 9 x 13-inch glass casserole dish, sprayed with nonfat cooking spray. Bake at 300° for 30 minutes, or until bubbly. Serves 12. Each serving contains 149 calories and 0.2 fat grams.
In a 4-quart saucepan, saute garlic in hot oil. Add onion and saute until soft. Do not brown. Add wine and chicken broth, then clams with liquid. Add seafood (if desired) and pepper, Tabasco and oregano. Simmer for 30 minutes.
Mix all together in large salad bowl (sprinkle bananas with lemon juice unless eaten promptly).
Melt Milky Way in double boiler. Cream oleo and sugar. Add 1 egg at a time, mix well. Sift flour and pinch of salt. Add soda to buttermilk. Add flour and buttermilk alternately to butter, eggs and sugar mix. Add Milky Way bars and beat well. Add vanilla, pecans and bake in greased and floured pan in 300° oven for 1 1/2 hours.
Preheat oven to 450°. Place green beans, corn and shrimp in a single layer on a 12 x 18-inch sheet of aluminum foil. Top with snow peas, margarine, water and lemon juice. Sprinkle with parsley, salt and pepper to taste. Wrap in foil. Place foil on cookie sheet. Cook 16 minutes.
Cook potatoes, onion, celery and broccoli until all are tender. Do not drain water. Add cream of mushroom soup, then fill both empty soup cans with milk and add to soup as well. Stir and add Velveeta cheese. Heat, but do not boil.
Mix dry ingredients. In another bowl mix liquids. Add to dry ingredients, stirring just until moistened. Bake on nonstick cookie sheets at 350° for 10 minutes. Cool 5 minutes. Remove to wire rack to cool completely. Makes 2 dozen.
Mix dry ingredients. Mix moist ingredients together. Flour and grease tube pan. Bake at 350° for 1 hour and 10 minutes. Can bake in mini loaf pans, approximately 20 to 25 minutes.
Mix shortening, sugar and beaten egg. Sift together and add flour, cinnamon, ginger and soda. Cook together boiling water and raisins. Add to mixture. Drop by teaspoon. Bake for 10 minutes in 375° oven. Frost them with a plain powdered sugar frosting when cool, if you wish.
In a plastic or paper bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
Combine all ingredients except ginger ale and sherbet. Pour over ice. Add ginger ale and sherbet just before serving. Makes 12 to 15 cups.
Cream butter and sugar. Add egg. Mix. Add buttermilk. Set aside. Add salt, soda and baking powder to flour and sift. Add to other mixture. Beat. Add nuts, dates and cherries. Chill about 30 to 45 minutes.
In medium saucepan, mix cream, butter, salt, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly (before and during boiling). Take off heat. Stir in chips until melted thoroughly. Add vanilla. Pour into 8-inch greased pan. Chill until firm.
Cook limas as directed. Saute celery, onion, pepper and garlic in some of bacon drippings. Mix all in casserole; bake 1 hour at 350°. Top with bacon.
Mix all the ingredients and chill thoroughly. Taste, and if not sweet enough, add sugar. But the fruit cocktail should make it sweet enough.
Oil the bottom of a pan with olive oil. Put a single layer of sliced tomatoes, then onions and then tomatoes. Sprinkle on cheese, Season-All, salt, red pepper and seasoned bread crumbs. Put bread crumbs on heavy. Bake 1 hour at 325°.
Fry onion and bacon until onion is transparent. Add ketchup, brown sugar, vinegar and mustard; cook for 3 minutes. Pour into casserole dish. Add beans and kielbasa; mix together. Bake for 1 hour at 350°.
Preheat oven to 400°. Prepare stuffing mix according to package directions. Spoon stuffing across center of 2-quart shallow baking pan. Arrange 3 chicken pieces on each side of stuffing, overlapping if necessary. Combine soup, milk and parsley. Pour over chicken. Cover with foil. Bake 15 minutes. Uncover and bake 10 minutes or until chicken is no longer pink.
Combine meat, onions, rice, salt and pepper. Add water and mix well. Drain brine from jar of grapevine leaves, then place in large bowl and wash well with clear water to remove all traces of brine. Cover bottom of greased casserole dish with torn leaves. Fold some of the meat mixture in the center of a leaf and roll leaf tightly. Repeat until all mixture is rolled in leaves. Arrange rolls in layers. Dissolve bouillon cubes in enough water to cover rolls. Pour bouillon over all and dot with butter. Put a heavy plate on top to keep rolls from opening. Cover casserole and cook over low heat for at least 2 hours.
If a greater amount of sugar is used, the rolls will be sweeter. If a greater amount of shortening is used, the rolls will be richer and more tender. Not less than 2 or more than 8 tablespoons of sugar or shortening should be used, however, follow general directions for making bread, kneading in a little less flour and permitting the dough to become lighter during each rising process, both after it is shaped and before the rolls are placed in the oven.
Mix all ingredients together. Roll into balls. Chill 30 minutes. Dip in melted chocolate. Place on waxed paper.
Melt 1 stick butter in baking dish. Mix batter together and pour in baking dish. Pour 1 large can peaches on batter. Sprinkle with butter. Bake at 350° for 45 to 50 minutes.
Mix all together and bake in casserole at 375° for 40 minutes or until knife comes out clean.
Cream the margarine. Add the sugar. Add the eggs, one at a time; beat well. Sift the flour, baking powder and salt. Add the chocolate syrup and vanilla with flour mixture. Bake in sheet pan at 350° for 30 or 35 minutes. Cool 10 minutes. Frost.
Heat oven to 450°. Lightly spoon flour into measuring cup; level off. In large bowl, cut shortening into flour with fork or pastry blender until consistency of coarse meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. One to three tablespoons additional milk may be added to achieve desired consistency. Turn onto floured surface. Knead gently 6 to 10 times or until no longer sticky. Cut block of cheese into chunks. Pinch dough off into 1/4 size of a baseball. Put a chunk of cheese in the center and proceed to roll into a ball. Press knuckles gently on top and position biscuits on ungreased pan. Bake 8 to 10 minutes.
Preheat oven to 350°. Put all ingredients in an ungreased casserole dish. Do not stir or mix. Bake 1/2 hour. Take out and stir. Bake for another 1/2 hour. Then done.
Mix Jell-O in hot water; stir well. Add 2 cups cold water. Let chill until thickened some. Add pineapple (drained; save juice). Add sliced bananas to Jell-O. Add miniature marshmallows. Let set until firm.
Melt butter and cocoa together. Remove from heat and stir in sugar and beaten eggs. Mix well. Add flour, salt, coconut, chopped nuts and vanilla. Mix well. Pour batter into a greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. While still hot, spread marshmallow cream on top.
With wire whisk in medium bowl, combine beer or club soda, lemon juice, egg, Bisquick and flour. When smooth, let stand 10 minutes. Moisten and lightly flour fish fillets. Let dry a few minutes. Dip to coat in wet batter. Do not use tongs. Use tip of sharp knife to spear fillets. Drop batter coated fillets into 385° oil, a few at a time, frying a few minutes on each side, until golden and crispy. Serves 4.
Mix tomatoes, bread and crackers together. Smooth down top. Lay small pieces of butter over top, then cheese and bacon. Bake 45 to 60 minutes.
Put all ingredients, except kielbasi, in saucepan. Bring to a boil. Add sliced kielbasi; simmer for 20 minutes. Serve hot.
Brown meat in skillet. Add onions and garlic and cook until onions are tender. Stir in remaining ingredients including 1 1/2 cups water. Cover and simmer 2 to 2 1/2 hours. (If using tenderloin tips, cook for 1 hour.)
Spread cream cheese on bottom of pie pan. Spread chili on top. Sprinkle cheese over top. Microwave 7 minutes.
Combine all ingredients in a large bowl. Mix well. Store in an airtight container. To serve, add 1/4 cup mix to 8 ounces hot water.
Brown meat; brown green pepper and add onion flakes. Add soup and beans. Add pinch of oregano and tablespoon of sugar. Add tablespoon of chili powder. Add parsley and black pepper. Bring to boil. Simmer 20 to 30 minutes.
Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8-inch pie pan. Bake at 325° for 30 minutes or until done. Pie will settle a meringue when cool. Cut in wedges and serve with whipped cream or ice cream. Serves 8.
Heat oven to 350°. In a large bowl, combine beef, cornflake crumbs, parsley flakes, eggs, soy sauce, pepper, garlic powder, catsup and minced onion. Blend. Form mixture in small meat balls, about the size of walnuts. Arrange meatballs in a 15 1/2 x 10 1/2 x 1-inch pan.
Sift flour, baking powder and salt, mace and set aside. Cream butter and sugar in large bowl. Beat to fluffy. Beat in eggs, one at a time. Add vanilla, stir in nuts. Pour in greased and floured large tube pan or three (9-inch) pans. Bake in oven at 350° for 45 or 50 minutes. Cool and turn on rack to finish cooling. Ice with Caramel Icing.
Preheat oven to 375°F. Rinse chicken and pat dry with paper towels. Mix together orange juice, soy sauce and ginger. Place in a small saucepan. Bring to a boil and then lower the heat and simmer for 5 minutes or until thickened. Watch carefully so that it does not evaporate too much. Brush the chicken breasts with the glaze and place in an ovenproof dish. Bake uncovered for 25 minutes, basting occasionally. Garnish with orange slices.
Cook squash and onion. When done, add mushroom soup. Then place half of mixture into casserole dish. Mix the rest with herb dressing and place on the rest of the mixture. May top with sliced Cheddar cheese.
Mix all ingredients in large bowl. Grease and flour Bundt pan or 2 bread pans. Pour mixture in pan and bake at 350° for 50 to 60 minutes.
Bring water and butter to a boil. Add flour; mix well. Add eggs, 1 at a time; dough will be stiff. Drop on cookie sheet and bake at 400° for 40 minutes. When cool, fill with pudding, salad spreads, etc.
For cookie crust, combine flour, oats and baking soda. In a mixing bowl, beat margarine and sugar until fluffy. Beat in oat mixture until crumbly. Don't overmix. Reserve 1 cup of this crust mixture. Press remainder into bottom of 13 x 9-inch pan. Bake at 350° for 10 minutes. Cool for 10 minutes.
Brown pork chops lightly in cooking oil. Slice and core apples 1/4 to 1/2-inch thick. Arrange pork chops in long baking dish. Arrange layer of apples on top. Sprinkle with brown sugar. Add water. Cover with foil. Bake for 45 minutes in a 350° oven.
Spread chicken with Dijon mustard. Place 2 slices of cheese on each breast. Roll up and secure with toothpicks. Place chicken into microwave-safe baking dish. Melt margarine 30 seconds in glass measuring cup and pour over chicken. Shake bread crumbs over chicken and cook on High 8 to 10 minutes, covered. Turn chicken rolls over and rearrange once. Allow to stand covered for 5 minutes before serving.
Melt Milky Way bars and 1 stick oleo; set aside. Cream sugar and 1 stick oleo; add eggs. Add flour and soda alternately with buttermilk. Add melted candy and oleo mixture. Add nuts. Bake in tube pan at 325° for 1 hour and 10 minutes or until done.
Cook 1 pound shelled shrimp; drain. In saucepan melt 1/4 cup butter or margarine. Stir in 3 tablespoons all-purpose flour. Add 1 1/2 cups milk all at once; cook and stir till thickened and bubbly. Add shrimp, 1/4 cup dry sherry, 1/2 teaspoon salt, dash pepper, and dash paprika. Pour into 5 coquilles (individual baking shells). Sprinkle each serving with 1 tablespoon grated Parmesan cheese. Broil 3 to 4 inches from heat till cheese browns. Makes 5 servings.
Heat oven to 350°. Grease tube pan. Cream butter in large bowl. Add eggs, one at a time, beating after each. Gradually add sugar, creaming until light and fluffy. By hand, stir in flour, dry frosting mix and walnuts until well blended. Pour batter into prepared pan. Bake at 350° for 60 to 65 minutes.
In a 9 x 13-inch Pyrex dish, layer the bean dip, avocados, taco mix with the mayonnaise and sour cream stirred into it, cheese, onions, tomatoes and olives. Bake at 325° for 25 minutes. Serve warm with tortilla chips.
Thaw dough according to package directions. Distribute nuts evenly in bottom of a greased Bundt or angel food pan. Roll thawed balls in cinnamon (if desired). Put balls on top of the nuts. Sprinkle with pudding mix. Melt butter and brown sugar. Pour over dough. Cover with plastic wrap; let dough rise until double in size. Bake at 375° for 25 to 30 minutes. Turn upside down on dish; cool.
Combine crab with minced vegetables, 1/2 teaspoon pepper and 1/4 teaspoon paprika. Shape into small balls. Cover and refrigerate.
Mix first five ingredients in an ungreased oblong glass baking dish. Make three holes, a large one, medium one and small one. Pour oil in large hole, vinegar in medium hole and vanilla in small hole. Pour water over all. Mix with fork. Bake in 350° oven for 25 to 30 minutes.
Mix dry ingredients together. Mix water and milk; stir into dry ingredients. Let stand 5 to 10 minutes. Drop by teaspoonfuls into hot grease in a deep pan. Fry for 3 to 5 minutes.
Mix all ingredients; put in lightly greased dish. Bake 40 minutes at 350°.
Grate Cheddar cheese; chop onion and jalapeno peppers; brown beef and drain well. Mix and set aside: cornmeal, eggs, corn, milk, bacon drippings (very essential for flavor), salt and soda. Preheat oven to 325°. Grease bottom of cast-iron skillet; cover bottom with corn meal and brown slightly on top of stove. Pour 1/2 batter into skillet; layer cheese, meat, onions and peppers. Cover with remaining batter and bake 45 to 50 minutes.
Saute ground beef, onion, bell pepper, salt and pepper. Mix cornbread, corn and egg. Put half of cornbread-corn mixture in square Pyrex dish. Put meat mixture on top of this. Top with chopped jalapeno peppers. Top with cheese. Add rest of cornbread mix. Cook at 375° for 45 minutes to 1 hour.
Mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape into 6 patties. Cook patties over medium-high heat in skillet until browned. Remove. Spoon off fat. Stir in remaining soup and mushrooms. Return patties to skillet. Reduce heat to low. Cover; simmer 20 minutes or until done, turning occasionally. Serve with rice or noodles.
Heat oil to 375°. Mix corn meal, flour, baking powder, sugar, onion, milk, egg, and salt. Drop by teaspoonfuls into hot oil a few at a time, or until golden brown. Drain on paper towels. Makes 2 1/2 dozen.
Mix all ingredients together. Cook in crock-pot for 8 hours on low or 3 hours on high. If gravy is too thin, can be thickened with cornstarch and water. Serve with flour tortillas and cheese.