HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften yeast in warm water. Combine in a bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix all these ingredients, then add yeast. Add flour. Form into ball and let rise until doubled. Punch down and put into well-greased casserole, 1 1/2 to 2-quart size. Let rise 30 to 40 minutes. Bake 40 to 50 minutes at 350°. Brush top with butter and sprinkle with salt if desired.
Spread a tablespoon of enchilada sauce on each tortilla. Fill with chicken, onion and peppers and roll up. Spray casserole dish with a nonstick spray, then cover with 3 to 4 tablespoons of enchilada sauce. Place enchiladas in casserole dish and pour rest of enchilada sauce over them. Sprinkle cheese over enchilada sauce and place olives on top. Cook at 350° for 35 minutes. I use nonstick aluminum foil to cover while cooking.
Cook a handful of asparagus in boiling water for 10 minutes. Melt butter and stir in flour. Stir in mayonnaise and mustard. Season with favorite seasoning. Pour over asparagus and enjoy.
Heat a sauce pan on high heat. Put some oil in it. Add onions and cook on med heat until lightly brown and until the oil separates. Add tomatoes and mix vegetable and cook until tender and oil comes on top.
Dissolve strawberry Jell-O in 2 cups boiling water; add fruit cocktail and congeal. Mix 3 cups cold milk with vanilla pudding mix; beat for 2 minutes. Put over congealed strawberry Jell-O. Mix pistachio pudding with 2 cups pineapple juice from drained pineapple. Beat 2 minutes and spread over vanilla pudding. Spread crushed pineapple (drained) over the pistachio pudding. Cover with Cool Whip and put sliced peaches on top.
Cover frozen shrimp with warm water for about 5 minutes. Pull apart and rinse with cold water. Place all ingredients except shrimp in a large pan. Let boil for about 5 minutes and reduce heat. Add shrimp and cook for 5 minutes, stirring frequently. Pour through colander to drain. Can be put back on stove to keep warm.
Mix first 4 ingredients; let stand for 30 minutes. Then mix eggs. Blend together and bake in hot water pan for 1 hour or until knife comes out clean.
Cream the Crisco and sugar. Add eggs, one at a time, until ingredients are well mixed. Alternate flour and orange juice, ending with flour. Pour in a tube pan and bake in a 350° oven for 1 hour.
Mix vinegar, sugar, milk and mustard together well. Then mix with same amount of mayonnaise. Pour over shredded cabbage.
Preheat oven to 425°. In large mixing bowl, combine 2 cups flour yeast and salt. Stir in water, egg and oil. Beat at low speed with electric mixer for 1/2 minutes scraping sides. Beat 3 minutes at high speed. By hand stir enough flour to make a moderately stiff dough. Put onto floured surface and knead until smooth, about 5 minutes. Place into greased bowl, turning once. Cover and let rise until double (about 1 hour). Divide dough in two greased 9x9x2 baking pans for sicilian or 2 round 12-14 inch pizza pans. Pat out on pans. Sicilian let stand 30 minutes. Regular top immediately with desired toppings. Bake for 25 minutes. (Before putting pizza dough on pans, you can sprinkle with cornmeal).
Beat eggs until foamy; add strawberries, oil and sugar. Mix all dry ingredients and slowly add strawberry mix. Pour into loaf pans or muffin pans. Bake at 350° for 1 hour (until done).
Cook turkey breast; cut up. Combine turkey, grapes, water chestnuts and celery. Combine remaining ingredients; add to turkey mixture. Garnish with pineapple chunks. Yields 12 to 16 servings.
Combine ingredients; mix well. Cook slowly until thick and transparent, about 1 hour, stirring often. Ladle into hot jars; seal. Makes 2 pints.
In this order place in saucepan. Bring to boil. Place tight-fitting lid on pan. Turn down fire as low as possible without it going out and simmer for approximately 18 to 20 minutes. Quickly remove lid. Spoon out small amount. Replace lid, tasting rice for doneness. When done, remove from heat. Rice will have absorbed beef stock and all the onions will be layered on top. Use as side dish or with gravy on top. To this dish you could add browned ground beef or small cubed beef tips, cooked to serve as one dish meal.
Brown the chopped onion in butter. Remove onion and brown ground beef with salt and pepper. Place ground beef and onions, peas, tomatoes and catsup in a casserole to combine. Mash potatoes, beat in 1 egg and spoon potatoes on top of other mixture. Brown in 375° oven until peaks are golden.
Melt first 4 ingredients in large saucepan over low flame. Remove from heat. Stir peanuts until thoroughly coated. Drop from teaspoon on waxed paper. Cool until firm. Makes 6 dozen.
Whirl all ingredients in blender for 1 minute. Stores well in refrigerator. Quick, easy and delicious!
Mix cream cheese and 1/4 cup sugar until blended well. Blend in 1 egg. Melt margarine with chocolate over low heat, stirring until smooth. Add remaining sugar, 3 eggs and vanilla to chocolate mixture; mix until well blended. Add flour and mix well. Reserve 1/2 cup chocolate batter. Spread remaining batter into greased 13 x 9-inch baking pan. Pour cream cheese mixture evenly over the chocolate batter. Top with the reserved chocolate batter. Cut through batter several times for a marbled effect. Bake at 350° for 30 minutes. Cut into about 2 dozen bars.
Combine all ingredients with mixer on low. Bake at 350° in muffin pan approximately 20 minutes.
Add sausage and seasoning to ground beef. Brown in skillet; drain off the fat. Add celery, pepper, onion, rice and 1 cup water. Cook at 350° until almost dry in uncovered casserole dish.
Saute chicken in butter until tender (about 5 minutes). Cut thin slice from tops of tomatoes. Scoop out pulp, leaving shells intact. Dice tomato tops and pulp; drain. Combine all ingredients except tomato shells. Mix well. Spoon mixture into shells. Serve on lettuce garnished with avocado wedges and ripe olives if desired. Makes 4 servings.
Mix cream cheese, sour cream and Cheddar cheese. Chop beef and peppers. Add to cheese mixture. Pinch out middle of bread, leave sides and bottom. Cook cheese mixture at 325° for about 45 minutes in casserole dish. Remove and place in bread bowl. Cook for additional 15 to 20 minutes or until bread starts browning. Serve with Fritos.
Heat oil and fry onion and green pepper until both are soft. Defrost okra and add to onion and green pepper. Add tomatoes. Cook until thick. "This may be served over rice."
Bake uncovered at 350° for 30 minutes. Use a little French fried onions on top of dish and bake 5 minutes more.
Cook rice in water using your favorite recipe or cook in tightly covered pot for 20 minutes. Set aside.
Saute onion in 1 tablespoon low-fat oleo. Brown turkey and drain. Mix all ingredients in large pan and bring to boil. Reduce heat and simmer 45 minutes.
Chop nuts fine with food processor; soften butter. Add sugar and vanilla. Mix together all ingredients. Roll between sheets of waxed paper. Chill if dough gets sticky. Don't add more flour. A little powdered sugar will do. Cut in fancy shapes. Bake 12 minutes at 300° to a light brown. Cool and decorate with pink and green icing.
Cream together sugar and shortening. Add rest of ingredients. Mix well. Make into balls, roll in sugar. Bake at 350° for 10 to 12 minutes.
In saucepan, melt margarine and chocolate. Add butter flavoring and nuts. In bowl, mix flour, sugar, eggs and vanilla. Combine the 2 mixtures with spoon. Do not beat. Fill lined cupcake tins 2/3 full. Bake at 325° for 25 to 30 minutes. Do not overbake. Makes 16 (2-inch) cupcakes.
Wash both lettuce and tomatoes. Shake lettuce to remove excess water. Cut lettuce (romaine) in bite size pieces or tear (iceberg lettuce), as desired. Cut tomatoes in wedge shape and throw in lettuce. Cut meat and cheese in slivers to taste. Peel eggs, rinse and cut in wedges. Toss with two forks and eat. Serves 5 people.
In large bowl, combine the rice, green pepper, onion, celery, radishes and pickle relish. Mix well. In small bowl, combine mayonnaise and spices. Stir to blend flavors. Add the mayonnaise to the rice mixture and mix well. Chill for several hours. Serves 8.
On bottom of baking dish, spread a layer of sweetened fruit (apples, peaches, cherries), then a layer of pastry. Then spread another layer of fruit and top off with a layer of pastry. Bake at 425° for about 25 minutes, checking frequently.
Place chicken in deep casserole dish. Add soup, broth, margarine and rice. Salt and pepper to taste. Bake, uncovered, for 1 hour at 400°.
Boil macaroni with pinch of salt until tender, then drain. Stir in margarine. Mix together the milk, egg, salt and pepper. Fold in macaroni along with 1 cup cheese. Stir well. Add pimentos if desired. Top with remaining 1/2 cup grated cheese. Dot with butter. Bake for 45 minutes at 400°.
Mix sugar, water and cornstarch and cook over medium-high heat until it's thick and clear. Remove from heat and add the food coloring and lemon juice. Mix together and let cool. Add the strawberries and pour into a baked crust. Refrigerate 4 to 6 hours.
Mix all together. Pat into 4 rolls. Freeze (wrap in wax paper, then in foil). Cut into 1/4-inch slices. Bake at 325° until light brown (about 7 minutes). You can use less nuts and add coconut or black walnuts. Also, you can mix 2 tablespoons cocoa, 2 chopped apples and 3/4 cup raisins to all or part of the dough.
Mix and spread over the cookie mixture. Sprinkle the rest of the cookie mixture on top of pudding. Chill.
Mix and pour into baking dish. Bake at 400° for 15 minutes then 350° for 15 minutes.
Heat oven to 350°. Grease and flour a 9-inch square pan. Beat together eggs, 1/2 cup brown sugar, 1/2 cup sugar, oil and pumpkin. In a separate bowl mix together flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add to egg mixture. Stir well. Mix in raisins and nuts. Pour into pan and bake for 35 minutes. Cool. Mix together margarine, vanilla, powdered sugar and hot water until creamy. Spread over cool cake. Cut into bars and refrigerate.
In a large bowl, mix yeast in water. Stir in sugar. Add flour 1 cup at a time. Stir until dough no longer sticks to the sides of the bowl. Knead on floured board for 5 minutes. Divide dough into 16 balls. Roll balls into "snakes" 12 inches long and make shapes. Place pretzels on a well greased cookie sheet. Brush with beaten egg white and sprinkle with kosher salt.
Make several deep slits in top and sides of roast with a paring knife. Fill slits with garlic cloves and green onions. Rub roast with salt and red cayenne pepper. Place in a large cooking bag that is in a large shallow oblong pan. Place peeled potatoes, carrots and mushrooms around roast. On top of roast, sprinkle 1/2 green onions, parsley and mint. Mix wine, water, bitters and soy; pour around roast. Seal bag; poke with holes. Bake 2 hours or so at 325° until done.
Saute onions in butter until very limp. Put 1/2 onions in casserole.	Sprinkle with	1/2 crackers and cheese. Add remainder of onions, cheese and crackers. Bake at 350° for 20 minutes.
Mix all ingredients together; crumble potato chips or crumbled buttered Ritz crackers over top and bake at 350° for 40 to 45 minutes.
Arrange potato slices in 4 large metal baking pans. Sprinkle each with salt and pepper, each layer. Add chopped onion. Pour a quart of water over each pan. Cover and bake in 425° oven that has been preheated. Turn oven to 375°; bake about 30 minutes. Mix 1 cup flour with each can of soup; pour over each pan. Bake uncovered for about 45 minutes or until done.
Mix all of these together in a large mixing bowl. Beat 1 minute on low and	5 minutes on high. Pour 1 cup chopped pecans into bottom	of tube pan. Pour batter over nuts. Bake 60 minutes in a 325° oven.
Top with bacon. Bake at 300° for 2 hours. It can be frozen after baking.
In large skillet, brown beef; add onion and green pepper. Cook and drain well. Stir in sugar, oregano, chili powder, kidney beans, tomato sauce and corn. Simmer 20 minutes, stirring occasionally, until most of moisture is absorbed. Sprinkle tortilla chips evenly over meat mixture; top with cheese. Cover and simmer 3 or 4 minutes or until cheese is melted. Serve immediately. Serves 6.
Melt margarine in large saucepan or Dutch oven over medium heat. Add onion and celery; cook, stirring occasionally, until crisp-tender. Add turkey, cabbage, tomatoes, beans, broth, thyme and salt. Bring to a boil over high heat. Reduce heat, cover and simmer 20 minutes or until cabbage is tender.
Melt butter in skillet; add macaroni. Stir to coat and brown slightly. Add beef and brown. Stir in tomato juice or sauce. Bring to boil. Mix in next 4 ingredients and salt and pepper. Transfer to 9 x 13-inch pan (can freeze for 1 month). Cover and bake at 350° for 20 minutes. Top with cheese. Bake uncovered 10 minutes.
Melt oleo. Beat eggs. Add to oleo. Add syrup and orange juice. Mix flour over nuts, sugar and spices. Mix all ingredients together and bake in slowest oven possible for 3 hours; do not preheat oven. Test with straw.
Spray a 9 x 13-inch casserole dish with Pam. Heat oven to 325°. Melt the oleo in the casserole. Place the chicken in dish and turn over in the oleo. Sprinkle very lightly with salt. Cover with bell pepper, onion and celery. Cover dish with lid or foil and bake for 45 minutes.
Mix all ingredients, except soda crackers. Heat until boiling. Crush crackers in unbaked pie crust and pour over this the boiling mixture. Dot with butter. Add a top unbaked crust and bake until crusts are brown in 350° oven for 40 to 45 minutes. This will taste just like apple pie.
Butter a 9 or 10-inch dish, 1/2-inch deep. Place peaches in dish. Spread bread cubes evenly over peaches. Mix butter, sugar, flour and egg together. Pour evenly over bread, making sure all bread is covered. Bake at 350° for 30 minutes until golden brown.
Preheat oven to 425°. Scald milk. Add and stir until dissolved the sugar, butter and salt. Sprinkle yeast over water. Add to milk mixture when milk has cooled to lukewarm. Beat in egg. Sift flour. Stir in part of the flour and knead in the remainder. Use more flour if necessary to form a dough that can be handled easily. Place in greased bowl; brush top with melted butter. Cover and let dough rise in a warm place until doubled in bulk. Punch down and roll out about 3/8-inch thick; cut into rounds with floured biscuit cutter. Brush with melted butter; fold over and brush again with butter. Allow to rise again in a warm place until light, about 35 minutes. Bake in preheated 425° oven about 20 minutes or until lightly browned.
Prepare stuffing according to package directions. Combine evaporated milk and meat. Divide into 5 patties on waxed paper. Pat each into a 6-inch circle. Put 1/4 cup stuffing mix into center of each patty. Draw meat over stuffing and seal. Place in 1 1/2-quart casserole; do not stack. Combine remaining ingredients and pour over meat and bake, uncovered, at 350° for 35 to 40 minutes. Serves 5.
Sift the following ingredients together: white flour, baking powder, salt, cinnamon and nutmeg. Add and mix well pecans, pineapple, cherries and white raisins. Then cream together butter gradually with white sugar until light and fluffy. Add eggs one by one, beating well after each. Add brandy (She never did; I do). Add all together. Be sure to completely mix. Bake in 10-inch tube pan or 2 loaf pans (bread) at 275° for 2 3/4 to 3 hours. Place shallow pan of water in oven to keep cake moist.
Mix all ingredients and cook until thick, medium to low heat. Let cool, add butter and vanilla. Pour into cooked pie shell. Top with meringue.
Mix eggs with milk. Add onion and parsley. Season with salt and pepper. Cook in a greased pan until bottom is hard; fold and cook a few minutes more.
Heat pineapple and juice to piping hot. Add jello and mix well. Cool completely. Add buttermilk and mix real good. Fold in Cool Whip and nuts. Chill. Will last a week.
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in 350 degree oven for 1 to 1 1/4 hours or until internal temperature is 155 degrees. Remove from oven and let rest for 5 to 10 minutes before slicing.
Slice and trim ham. Alternate ham and sauce in roaster. Bake at 350° for 3 hours.
Mix cake mix and eggs together, will be crumbly. In separate bowl mix pudding mix and milk. Combine the two mixes and fold in chocolate chips. Bake at 350° for 40 to 45 minutes in tube pan.
Preheat oven to 350° and melt butter in baking dish. Combine all other ingredients and pour into dish. Bake for 30 minutes at 350°.
Refrigerate mixture for 24 hours. When ready to cook crab cakes, have the following items ready: bread crumbs, an egg wash, and hot oil. Saltine crackers crushed with a rolling pin may be substituted for bread crumbs. For an egg wash, beat two eggs in a cup of milk. Make crab mixture into balls or cakes. Dip in egg wash. Roll in bread crumbs. Deep fry to golden brown. Enjoy, enjoy, enjoy!
In 6-quart saucepan, in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and one cup water. Reduce heat to low. Cover. Cook 2 hours. Add vegetables. Cover. Cook 45 minutes or until roast is fork tender.
Mix ingredients in order given, sifting the soda with the flour before adding it. Bake in a moderate oven (350° to 375°) in a greased shallow pan or in muffin tins. Serve with whipped cream topping.
Microwave: Combine all ingredients except crackers and margarine in 1 1/2-quart casserole. Cook for 15 to 17 minutes on 80% power or until heated through. Toss margarine and crackers on top of dish. Heat 1 minute on High.
Crush crackers. In a large bowl, mix the meat, onions, crushed crackers and seasonings. Shape into meatballs. Fry in oil until done. Remove and drain off excess oil.
Fill large kettle with water. Add soup bones or rib bones if you prefer more meat. Add onion, beef broth cubes and spices. Let boil and simmer for 1 to 2 hours. Add tomato sauce. Remove bones and take off meat and return meat to kettle. Add carrots and celery. When almost done, add potatoes and cabbage. Add canned beets last. I use canned because the fresh turns potatoes and cabbage red. When serving, add heaping spoonful of sour cream in each bowl.
Beat eggs. Add sugar, syrup and margarine. Mix well. Add pecans. Pour in unbaked pie crust. Bake at 350° for 35 minutes. Lower oven temperature to 250° and bake an additional 30 minutes.
Mix together flour, baking soda, baking powder and salt; set aside. Blend together shortening and sugars. Add eggs and beat until fluffy. Add dry ingredients and mix well. Add oats, vanilla and chocolate chips. Dough is crumbly. Drop on greased cookie sheet. Bake for 15 minutes at 350°. Makes about 3 1/2 dozen.
Bring to boil the water, sugar and cornstarch. Add the Jell-O and stir to dissolve. Let cool. Pour over about 1 quart berries. Stir to cover all berries and pour in baked pie shell. Refrigerate. Cover with Cool Whip.
Beat eggs with fork; add next 5 ingredients. Mix well. Stir in coconut and pecans. Put in pie crust. Bake at 400° for 10 minutes and then reduce heat and bake for 30 minutes.
Dissolve yeast in a little water. Add to the squash the sugar and the softened butter. Beat well, then turn in yeast; beat once more. Add sifted flour and stir well with a spoon. Add enough flour to make a stiff batter. Leave in warm place overnight. Then turn into greased gem pans and bake in a hot oven.
Cut biscuits into quarters, roll in cinnamon and sugar mixture and place in a Bundt pan. Melt 1/2 cup butter and 1/2 cup cinnamon and sugar and pour over biscuits. Bake at 350° for about 45 minutes to 1 hour.
Mix all the ingredients together. Spread in 13 x 9-inch pan and bake at 350° about 10 to 15 minutes or until light brown. Let cool.
Boil chicken breasts or bake with skin side up. Bone and cube breasts into a large 9 x 13-inch pan. Layer with corn tortillas cut into 4 strips. Combine next 6 ingredients and pour over chicken and tortilla strips. Sprinkle grated cheese on top. Bake at 350° for 15 minutes, covered. Then finish, uncovered, for 30 minutes. Let stand 15 minutes before serving.
Cream butter and sugar together. Add egg yolks to water; lightly mix and add to butter/sugar mixture. Add flour gradually and combine completely. Separate dough into four sections and form each into a roll about an inch and a half in diameter. Wrap each roll in wax paper and refrigerate at least overnight. Slice each roll about 1/4-inch; place on cookie sheet. Paint each slice with a glaze of egg white, mixed with ground nutmeg. Bake at 350° until brown.
Cream the first 3 ingredients. Add eggs. Sift and add the flour, salt, soda and baking powder. Add remaining ingredients. Bake at 375°. Makes about 5 dozen. Freezes well.
Beat sugar and cream cheese together until smooth. Add 1/2 of the can of pie filling and the can of crushed pineapple. Fold in Cool Whip. Pour into crust. Use pineapple chunks around the outer rim of the pie to form a circular dam. Pour the other 1/2 of the cherry pie filling in the center. Refrigerate until firm. Cherry pie filling can be substituted with strawberry or other flavored filling.
In bowl, combine egg, tomato sauce, bread crumbs, parsley, oregano, garlic, salt and pepper. Add ground beef, mixing well. Place meat on foil. Shape into 7 x 9-inch rectangle. Sprinkle salami on top. Sprinkle cheese over salami, leaving a narrow margin around edges. Roll meat, jelly roll fashion, starting from 7-inch end, using foil to help you roll. Press to seal edges. Place meat loaf, seam side down, in greased baking pan. Bake at 350° for about an hour or until done.
Dip chicken in milk, then into graham cracker crumbs. Place in a 9 x 13-inch pan. Mix jam, dressing and soup mix together and pour over chicken. Bake at 350° for 1 to 1 1/2 hours.
Brown hamburger; drain. Add the rest of ingredients. Simmer for 1/2 hour.
Cream oleo and blend in 2 cups sugar until real creamy. Add 6 eggs, beating well. Add crushed wafers. Add 1/2 cup milk. Mix well. Fold in coconut and pecans. Grease and flour a tube pan and pour in batter. Bake at 325° for 1 hour and 15 minutes.
Drain oysters, saving liquor. Combine crumbs, margarine, salt and pepper. Spread 1/3 of the buttered crumbs in greased 8 x 1 1/4-inch round baking dish. Cover with half the oysters. Using another third of the crumbs, spread a second layer; cover with remaining oysters.	Combine cream, oyster liquor and Worcestershire sauce. Pour over oysters. Top with last of crumbs. Bake in 350° oven for 40 minutes.	Makes 4 servings.
Cook the first 3 ingredients slowly in double boiler until tender. Beat together the remaining ingredients and add to cooked rice. Sprinkle cinnamon on top. Keeps well in refrigerator.
Let cream cheese warm to room temperature. Beat cream cheese, marshmallow cream and orange juice together. Mixture will liquify. Refrigerate to firm dip. Serve with seasonal fruit.
Stir in 1/2 cup sugar, 1 teaspoon salt and 1/2 cup butter. Cool to lukewarm. In large bowl, sprinkle 2 packages yeast over 1/2 cup lukewarm water. Add sour cream mixture and 2 beaten eggs. Gradually add 4 cups flour. Mix well. Cover tightly and refrigerate overnight or at least 8 hours. (I add the first 2 cups of flour with an electric hand mixer, then the last 2 cups by hand.)
Mix together milk, Cool Whip and lemonade real good and spread in two graham cracker pie crusts or one 9 x 12-inch crust. Refrigerate.
Roll dough into 6-inch circles. Place diced apples in center. Add dot of butter and dash of cinnamon. Pull edges together at top and pinch together. Place in greased baking dish. Make syrup of sugar and water by bringing to a boil. Pour over dumplings. Bake at 350° until golden brown and apples are tender. Good served with vanilla ice cream or Cool Whip.
Separate the eggs. Mix the yolks, milk and sugar with beater in bowl. Beat egg whites and add to mixture and add vanilla. Mix all ingredients together; pour in an unbaked pie shell and bake in oven at 350° and bake until pie sets.
Blend together and press in 13 x 9-inch pan. Bake 20 minutes at 300°. Cool.
In a saucepan, melt chips and milk. Remove from heat. Add vanilla. Chill for 2 hours, until firm. Shape into 1-inch balls. Roll in various coatings, i.e., sprinkles, cocoa or chopped nuts. Chill 1 or more hours. Store in airtight container.