HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, sugar and dry yeast in large bowl. Gradually add warm water and beat until smooth. Cover with Saran Wrap. Let stand in warm place for 2 days. To use in bread recipe as directed to replenish starter, add to the remaining starter 1 1/2 cups flour and 1 cup warm water. Beat until smooth. Cover and keep in a warm place. Stir before using. If not used in 1 week, remove 1 1/2 cups starter and follow directions for replenishing.
Melt margarine in casserole dish and add to remaining ingredients. Bake at 350° until set.
Mix all ingredients except chicken and cheese in casserole dish. Place chicken on top and bake at 350° for 1 hour or until done. Remove and add grated cheese over top of casserole. Return to oven until cheese melts.
Grind the cranberries, orange and orange peel. Add the sugar and mix well. Let stand overnight. Mix the Jell-O and water. When half set, add to cranberry mixture. Then add remaining ingredients. Pour into mold and set in refrigerator until completely set.
Mix dry ingredients in a large bowl. Cream sugar, oil and eggs until well blended. Gradually add dry ingredients to creamed mixture. Stir in apples and nuts. Pour into greased and floured Bundt cake pan. Bake for 1 hour and 10 minutes in a cold 350° oven. Top with glaze.
Season salmon. Cover with capers, lemon juice and vinegar. Spread with sour cream. Arrange slices of lemon on top, sprinkle with seasoned salt and paprika. Bake at 350 degrees for 20 minutes. Serves 4.
In a 10-inch skillet over medium heat in hot oil, cook mushrooms and green onions with garlic until tender and liquid is evaporated, stirring often. Stir in mixed vegetables, tomatoes, half and half, cheese and basil. Add spaghetti. Heat through, stirring occasionally.
Mix flour, margarine and pecans together. Spread in a 9 x 13-inch pan and bake at 375° until light brown. Cool completely.
In a 9-inch pie pan, mix sugar and graham cracker crumbs. Mix in butter. Press mixture firmly and evenly against sides and bottom of pie pan. Set aside in refrigerator.
Combine all ingredients except pie shell. Blend well with electric mixer. Pour into pie shell. Bake in preheated oven at 400° for about 30 minutes or until golden and puffy. Top with whipped cream.
Cut carrots into 2-inch thin strips. Cut zucchini and red pepper into thin strips. Cook pasta as directed. Heat oil in large skillet; cook and stir garlic and lemon peel about 30 seconds. Add vegetables and shrimp. Stir over medium heat until shrimp turn pink, about 3 to 4 minutes. Sprinkle with lemon juice, salt and pepper. Stir in basil and parsley. Spoon over pasta; toss well. Serves 8.
Cook sugar, syrup and hot water over medium heat until it spins a thread. Add peanuts. Cook until peanuts are brown and syrup starts to turn. Add butter and soda. Pour on a greased cookie sheet (the thinner on sheet the better).
Mix all ingredients (save eggs for last and mix one at a time). Pour into a greased and floured tube pan and bake at 350° for 40 to 45 minutes.
Mix all ingredients in large pot over medium heat just until starts to boil, stirring frequently. Reduce heat and simmer for about 1 hour.
Mix rice, ground beef and onion. Steam cabbage in pot of hot water. Drain and gently remove leaves. Put tablespoon of mixture on leaf and roll. Place in casserole dish. Add tomato sauce and 1/2 cup water. (Use water that cabbage was steamed in.) Cover and bake at 350° for 1 1/2 hours.
Break up pretzels. Mix all other ingredients. Place pretzels in large baking dish. Pour mixture evenly over pretzels. Bake at 300° for 10 minutes. Stir and bake for 10 more minutes. Cool and store in airtight container.
Combine sausage, eggs, stuffing mix and sage. Mix thoroughly. Shape into balls. In dry skillet, brown all sides and drain on paper towels. Drain fat from skillet. Add catsup, chili sauce, soy sauce, brown sugar, vinegar and water; stir well. Return meatballs to skillet; cover and simmer 30 minutes. Refrigerate or may be frozen. When ready to serve, reheat.
Mix beef, salt, pepper and A. 1. sauce together. Form a loaf. Place on a rack over a pan with a small amount of water. Cover with foil. Bake at 350° until done. Remove from oven and let cool. Prepare gravy lite, using double the amount of water called for. Add vinegar, bay leaf, garlic powder and mushrooms. Simmer until mushrooms are tender. Remove from heat. Crumble meat into the gravy mix. Stir in the milk and continue to stir until milk is dissolved. Place 1/2 cup cooked noodles on plate. Pour meat mixture over all. Remove bay leaf before serving.
Stir all ingredients together. Place in casserole and bake 30 to 45 minutes at 350°.
In a 1 to 2-quart pan, sprinkle gelatin over water; let stand for 5 minutes to soften. Heat over medium heat for 30 seconds or until mixture begins to simmer. Remove from heat. In a small mixer bowl, beat eggs on high speed for 2 minutes or until slightly thick. Slowly beat in sugar, liqueur and gelatin. In a large mixer bowl, beat cream until it mounds softly. Add egg mixture and fold in to blend. Pour into a 1-quart mold or into individual serving dishes. Refrigerate for 3 hours or until mold is set. Unmold onto serving plate or serve from individual dishes. Garnish with fresh sliced strawberries and mint, if available. Sprinkle servings with toasted almonds.
Mix all ingredients together and shape into a ball. Roll in chopped walnuts and place cherry on top. Garnish with parsley and serve with assorted crackers. The cheese ball freezes well.
Cook the pasta according to the package directions. Drain well. Pour the pasta into a large bowl and quickly add the margarine, heavy cream and about half of the Parmesan cheese. Toss until well mixed. Serve immediately topped with pepper and the remaining cheese. Serves 5 to 6 people.
Stir together soup, cheese, milk, mayonnaise and eggs. Pour over broccoli. Sprinkle cracker crumbs over top. Bake at 350° for 1 hour.
In kettle, combine cranberry juice and pectin. Bring to full, rolling boil. Stir in sugar. Bring again to boil. Boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Stir in lemon juice. Skim off foam. Pour into hot, sterilized jars. Cover with hot wax or water seal.
Cover a 9 x 13-inch cookie sheet with foil and line with saltine crackers. Boil the butter with the sugar for 3 to 4 minutes. Stir constantly. Pour over saltine crackers and bake for 10 minutes at 350° (until bubbly and brown). Spread the chocolate chips on top and spread until completely covering butter mixture. Put in refrigerator until cool. Break into small pieces. Enjoy! Keep in airtight container.
Combine bouillon granules, water, white wine, lemon, onion, garlic, bay leaves and red pepper flakes. Bring to a boil; add shrimp and cook 3 to 5 minutes. Remove shrimp from broth, reserving broth. Rinse shrimp under cold water. Chill. Peel and devein. Set aside. Strain broth mixture, reserving 1/2 cup liquid and garlic. Discard lemon, onion and bay leaves. Add reserved liquid and cook macaroni according to package directions. Drain. Rinse under cold water and drain again.
Wash and grate zucchini into a bowl. Mince garlic and shallot and saute in oil until soft. Wash spinach and shake dry. Drain off excess moisture from zucchini. Add with spinach and seasonings to pan and cook until softened and liquid is absorbed.
Heat butter and cocoa in top of a double boiler until melted. Stir in salt and sugar in small amounts. Blend well after each portion; then stir in milk and vanilla very slowly. Cook until it gets thick.
Pan-fried cabbage is simple and delicious. It can also be incorporated into a vegetarian appetizer or main dish strudel.
Combine all ingredients and beat with a hand mixer until thoroughly mixed. Pack into covered crock and refrigerate.
Preheat oven to 400°. Grease muffin pan. Cream butter, sugar and eggs; mix well. Blend in sweet potatoes. Sift flour, baking powder, salt and spices. Add to other mixture alternating with milk. Do not overmix. Fold in nuts and raisins. Fill tins 1/2 full. Bake 25 minutes. Batter can be made ahead and refrigerated for 3 or 4 days.
Combine potatoes, celery, eggs, pimiento and seasonings. Add combined salad dressing and mustard; mix lightly. Chill.
Spread 1/2 can enchilada sauce in 3-quart oblong baking dish. Set aside. Combine chicken, 1 cup cheese, chilies and onion. Spread about 1/3 cup mixture along one side of tortilla. Roll jelly roll fashion and place seam side down in dish. Pour remaining 1/2 can of enchilada sauce over enchiladas. Sprinkle remaining 1/2 cup of cheese on top. Cover with foil and bake at 350° for 25 minutes.
Put bacon in saucepan, cover with cold water and bring to a boil. Drain bacon; dry on paper towels. Saute bacon in heavy skillet for 3 to 5 minutes. Remove all but 2 tablespoons fat. Add onions and garlic. Cook until onions are transparent. Add potatoes, stock, tarragon and salt and pepper to taste. Cover and simmer 15 minutes or until potatoes are tender, but not mushy, and liquid is absorbed. Add vinegar and oil and toss lightly. Sprinkle with parsley; serve hot. Serves 6.
Pour over pork chops in baking pan. Bake 1 hour at 375° or until chops are done. May be used over other meats such as steak, beef or pork roast.
Mix all juices at least 3 hours before. Pour ginger ale just before serving. Pour over ice or sherbet.
Mix all ingredients together in crock-pot except whipping cream. Heat until cheese is melted, stirring occasionally. Add whipping cream to mixture 1/2 hour before serving. Stir. Serve over Fritos or tortilla chips.
Put fruit and nuts through food chopped, then mix with orange juice and honey. Press well together and let stand in cool place for 24 hours. Shape into balls and roll in grated sweet chocolate, coconut or chopped nuts.
Combine first five ingredients. Pour into casserole and top with remaining potato chips. Bake at 350° for 30 minutes.
Melt margarine, then	add sugar. When syrupy, add peanut butter. Peanut butter burns easily, so keep stirring over low heat. Place cereals, pretzels and nuts in roasting and baking pans. (I use top and bottom of roasting pan and two 9 x 13-inch pans.) Pour melted mixture over cereals; mix well.	Bake in	a 250° oven for a couple of hours, until cereals are dry and crispy. While baking, mix every 30 to 45 minutes.
Cream shortening and sugar, add eggs and beat well. Sift all dry ingredients together and add to mixture alternately with bananas. Stir in nuts. Bake in well-greased loaf pan for 40 to 45 minutes in 350° oven. Remove from pan and cool.
Mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, egg and salt. Shape firmly into an 8 x 4-inch loaf; place in shallow baking pan. Bake at 375° for 1 hour and 15 minutes. Blend remaining soup, water and drippings. Heat; stir occasionally. Serve with meat loaf. Makes 6 servings.
Mix the dry ingredients; add milk. Stir and cook over medium heat, stirring constantly, until smooth and creamy (gravy consistency). Serve over hot buttered biscuits.
In a small saucepan, cook spinach over low heat without adding water. In a skillet heat oil. Add onion and chilies. Fry for 3 or 4 minutes until lightly browned. Add garlic and cook 1 minute. Stir in crab meat and turmeric. Cook 1 minute. Stir in spinach and cook 5 minutes over low heat. Add salt. Sprinkle with lime juice and serve immediately with rice. Yields 4 servings.
Put in saucepan and boil 2 minutes the margarine, butter, sugar and nuts. Line crackers on cookie sheet. Pour mixture over crackers. Bake only 7 minutes at 350°, being careful not to burn them.
Cook carrots in salted water until tender; drain. Place in a greased, 1-quart casserole. Put apples on top. Sprinkle with sugar and cinnamon. Dot with butter. Bake at 325° for 40 minutes.
Cream butter and brown and white sugar together. Add egg, water, vanilla, flour, salt and soda. Beat well. Stir in oats, raisins and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 5 dozen.
Spread cookie dough in a 9-inch pizza pan or cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix sugar with eggs, then add milk. Stir in flour with the salt and baking powder. Add nuts. Bake 1 hour at 350°.
Cube six cups potatoes. Top off each cup with water, and pour one by one into soup kettle. Slice 1 carrot, 1 stalk celery, and diced 1 onion. Put in cup and top off with water and put in soup kettle. Cook until tender. Add 2 chicken bouillon cubes and simmer until dissolved. Add 1 cup condensed, 1/2 stick butter, and salt and pepper to taste, bring to simmer, serve.
Saute garlic, onion and bell pepper in oil until tender-crisp. Add rice and brown slightly. Add tomatoes, then liquid. Add 1 teaspoon chili powder and salt and pepper to taste. Bring to boil, cover and simmer for 15 minutes or until done.
Dump all the ingredients into crock-pot. Cover and set on high. Cook for 6 to 8 hours. Test for doneness and stir a couple of times.
Cream butter, peanut butter, sugar, egg and vanilla. Stir in dry ingredients. Blend and roll into 1-inch balls. Press into 1/2-inch muffin tin. Bake at 350° for 12 minutes. Remove from the oven and press 1 candy into each hot cookie. Allow to cool. Makes 4 dozen.
Prepare pastry. Sprinkle bacon, cheese and onion in pastry lined pie plate. Beat eggs slightly; beat in remaining ingredients. Pour egg mixture into pie plate. Cook uncovered in 425° oven for 15 minutes. Reduce oven temperature to 300°. Cook uncovered until knife inserted halfway between center and edge comes out clean (about 30 minutes). Let stand 10 minutes before serving.
Mix the sugar, raisins, water, oleo and cinnamon in a pan and bring to a boil. Add the soda dissolved in 1 tablespoon hot water. Slowly boil 5 minutes (watch closely; it will boil over). Remove from heat. Add the chopped nuts and cool. Sift the flour	and baking powder into mixture; mix well. Spread into greased and floured pan. Bake 25 minutes at 350°.
Cut vegetables into pieces. Put in chopped onions. Break bacon into small pieces. Cut cheese into cubes. Then add all ingredients together; mix well.
Combine sugars, butter and oil in a large bowl. Add eggs, vanilla and buttermilk; mix well. Sift the flour and cocoa into a bowl, then add to sugar mixture. Add grated zucchini and mix well. Mix in chocolate chips, saving some to sprinkle on top. Bake at 350° in a greased and floured 13-inch pan for 45 minutes or until knife comes out clean.
Line a 9-inch pie plate with pastry. Mix the sugar, flour, nutmeg and salt; add to beaten eggs. Beat until smooth. Stir in rhubarb; dot with 1 tablespoon butter. Bake at 400° for 40 to 50 minutes, or until pie is "set" and lightly browned.
Fry bacon. Drain grease, leaving 2 tablespoons in pan. Add celery, green pepper, onion and garlic to the bacon drippings and saute until onion is clear. Transfer to Dutch oven and add peas, water, salt, pepper and tomato. While bringing peas to a boil, fry sausage and drain well. Add sausage to peas and simmer for 40 minutes or until desired thickness of broth.
In medium saucepan, combine 1 cup water, butter and salt. Bring to boil, then remove from heat. Add flour and cayenne pepper all at once and beat vigorously with a wooden spoon until dough is smooth. Return to low heat and stir continuously for 5 minutes or until the mixture pulls away from the sides and forms a ball.
Flake salmon, discarding bones. Combine salmon, bread crumbs, chopped onion, oleo, salt and pepper. Mix well. Combine milk and egg. Shape into a loaf and bake at 350° in a greased loaf pan for 35 to 45 minutes. If desired, serve with cheese sauce.
Beat eggs until thick and fluffy. Mix sugar and oil; beat into eggs. Mix together flour, cinnamon, soda and salt. Add to the egg mixture. Stir in walnuts. Peel and core apples; slice into greased pan 9 x 12-inch. Pour batter over apples. Bake at 350° for 1 hour. Ice with cream cheese icing.
Cook cranberries in 1 cup of water. Add 1 cup of sugar. Cook 5 minutes or until cranberries split.
Combine flour, oats, baking soda and cinnamon. Cream butter. Add sugars. Beat until light and fluffy. Add egg and vanilla. Alternate dry ingredients with pumpkin, mixing well after each addition. Stir in chocolate chips and raisins. Bake in a 350° oven for 20 to 25 minutes until firm and lightly browned.
Peel potatoes, if skins are tough, otherwise just scrub, rinse and dry. Cut potatoes into thin slices, but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way. Put in baking dish; fan them slightly. Sprinkle with salt. Drizzle with butter. Sprinkle with herbs.
Place liver in a strainer. Let cold water run over liver to wash it until it's clear. Place oil in skillet. Heat it slowly. Mix milk and egg; beat well. In another bowl, mix flour, salt and pepper. Place liver in milk mixture, then dip well in flour mixture. Place in hot oil. Turn stove to medium or lower. Cook until liver is brown on both sides, then place your sliced onions on top. Add 1/2 cup water. Cover and simmer 1/2 hour. Turn over once while it steams.
Heat water, sugar and jello. Add pineapple juice and orange juice. Mix well and freeze. Take from freezer 3 hours before serving and add ginger ale or Sprite just before serving.
Mix first 5 ingredients and let stand while making the crust. Pour mixture into pie crust. Sprinkle with nutmeg. Bake until a knife comes out clean. Bake at 375° for 15 minutes. Then at 325° for 45 minutes.
Butter a 9 x 13-inch casserole. Arrange buttered bread crumbs on the bottom. Top with grated cheese, then the meat. Blend milk and seasonings; pour evenly over bread, cheese and meat. Cover and refrigerate overnight. Bake at 350° for 35 minutes, or until golden brown on top. Sausage or ham may be substituted for bacon.
Cook butter in skillet until melted. Sprinkle in flour. This makes a paste. Add broth; stir all together. Add sour cream. This will be thick and creamy.
Cut each wing at joint to make 3 pieces, discard the wing tips. Place wings in shallow container.	Mix remaining ingredients. Pour	over wings, reserving 1/4 cup. Cover and refrigerate 8 to 10 hours, turning occasionally. Put wings in shallow baking dish and drizzle the reserved 1/4 cup over them. Cook at 350° for 1 hour.
Step 1: Mix flour, sugar, baking powder and salt. Add oil, egg yolks, cold water and vanilla or lemon. Beat well.
Combine biscuit mix, half of melted butter, milk, cheese and half of garlic powder. Mix until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes, or until golden brown. Mix remainder of butter and garlic powder and brush over warm biscuits before removing from cookie sheet. Makes 10 to 12 biscuits.
Preheat oven to 450°. Brush the potatoes all over with oil. Prick them in several place on all sides with a fork. Place in a baking dish. Bake until tender, about 1 1/2 hours.
Cut vegetables up in large bowl. Marinate in Kraft free Italian dressing (small bottle). Salt and pepper to taste. Keep in refrigerator.
In a small saucepan, melt oleo. Pour into a 15 x 10 x 1-inch baking pan; spread evenly by tilting. Sprinkle crushed vanilla wafers evenly over oleo. Arrange nuts and fruits over crumb mix and press down gently. Mix sweetened condensed milk and other milk and pour evenly over top. Bake in 350° oven for 20 to 25 minutes or until set. Cool; cut into squares. Makes 60 squares.
Mix well. Drop by teaspoonfuls into hot fat (375°) and fry until golden brown. This makes about 2 dozen.
Preheat oven to 350°. In a large saucepan sprayed with Pam or other pure vegetable cooking spray, over low heat, melt chocolate chips and butter. Stir occasionally until well blended. Remove from heat. Add baking mix, sweetened condensed milk and egg. Stir well. Stir in walnuts. Spray Pam on bottom and sides of a 13 x 9-inch baking pan or dish. Pour brownie mixture into dish. Bake 20 to 30 minutes. Cool slightly, then cut into squares.
In a 1 1/2-quart casserole dish, mix soup, milk, soy sauce, pepper, beans and 1/2 can onions. Bake at 350° for 25 minutes or until hot. Stir. Sprinkle remaining onions over bean mixture. Bake 5 minutes or until onions are golden. Serves 6.
Combine all fruits and put through food chopper. Sprinkle with sugar. Cover and let stand several hours or overnight in refrigerator. Serve as relish for cold meats or as a dessert topping. Makes 1 pint.
Cook broccoli according to package directions. Drain well. Mix broccoli, onion, soup, mayonnaise, eggs and cheese. Put into casserole dish. Cut butter into pieces and arrange over mixture. Crush crackers and cover top of casserole. Bake at 350° for 30 minutes. Let stand about 20 minutes before serving.
Cook potatoes, covered, in boiling salted water until tender. Drain and mash. Stir in butter and spoon into a greased 9-inch pie plate. Spread over bottom and up sides, building up sides with a spoon to form a crust. Arrange vegetables in bottom of potato crust. Sprinkle with cheese. In a small bowl, combine eggs, milk, salt and pepper. Pour over cheese and sprinkle with bread crumbs or wheat germ. Bake at 375° for 40 to 50 minutes.
Melt chocolate and oleo over low heat; set aside to cool. Mix sugar and eggs until slightly fluffy. Add chocolate, oleo, flour, baking powder, salt and vanilla. Mix well. Last, add walnuts. Bake in a 9 x 9 x 2-inch pan in a preheated 300° oven. Bake 30 minutes. Cool in pan; cut into squares. This recipe may be doubled, if so desired.
Cut shortening into flour and salt with pastry blender or fork until mixture is consistency of cornmeal. Sprinkle water over mixture; blend lightly with fork. Use as little water as possible. Form into 2 balls. Roll out between 2 layers of waxed paper, that have been sprinkled with flour. Makes 2 (8-inch) shells or one double pie crust.
Cream the cheese, sugar and milk until fluffy; spread on bottom of pie shell and set aside.
Brown meat; add soy sauce and 1 cup water. Simmer, then add onion and celery. Simmer 1 1/2 hours. Blend cornstarch and water and add to mixture. Add chestnuts, mushrooms and bean sprouts. Heat through. Serve over rice or chow mein noodles.
Combine sugars, pumpkin, oil and eggs. Mix until well blended. Add flour, soda, salt and spices. Mix well. Stir in walnuts. Pour into well-oiled loaf pan. Bake at 350° for 65 to 70 minutes.
Cut a pocket in each chop. Or use butterfly chops. Season cavity with salt and pepper.
Combine sugar, 1 teaspoon cinnamon and chopped nuts. Shake biscuits in this mixture (cut biscuits in quarters before shaking in the mixture). Arrange in angel cake pan. Boil brown sugar, oleo and 1 1/2 teaspoons cinnamon. Pour over biscuits. Bake at 350° for 40 to 45 minutes.
Put all dry ingredients in bowl and add oil, water, pumpkin and eggs. Add nuts last. Grease and flour 5 small or 2 large baking pans. Divide batter into pans and bake 1 hour at 350° or until top is no longer moist.
Fry tortillas in oil until soft. Place some cheese and onion in each shell and roll. Place, seam side down, in lightly greased cake size pan.
Cut up chicken into cubes. Put in skillet and cook until chicken is no longer pink. Add all ingredients and cook on low heat. Boil rice and mix rice with chicken mixture.
Cream the sugar and butter. Add the egg, salt and vanilla. Blend in the flour. Refrigerate dough at least 1 hour before using (can be overnight). Roll thin on floured surface. Cut out cookies. Bake at 350° until lightly browned. Decorate or frost.
Remove membrane from seeds. Wash and pat dry. Place in a 9-inch glass pie plate. Add remaining ingredients. Microwave on High for 8 to 10 minutes until slightly toasted, stirring 4 to 5 times.
Beginning with lettuce, layer each ingredient on top of the other in oblong dish. Spread the mayonnaise over the layer of hard-boiled eggs. Sprinkle shredded Cheddar cheese on top of mayonnaise. Add bacon bits if desired. Cover and set in refrigerator overnight before serving.
Break the cauliflower and broccoli into small flowerets into a bowl. Cut up onion real fine and then add chopped tomatoes. Mix together the mayonnaise, sour cream, sugar and vinegar. Pour over vegetables. Mix well and chill.
Mix cake and add cookie crumbs. Bake in layers or 9 x 13-inch pan, greased and floured, at 350° for 30 to 35 minutes. Cool 10 minutes in pan before removing or frost in the pan.