HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water; then add sugar and potato flakes. Set out all day in a warm spot. Now refrigerate for 3 to 5 days. Put in quart or 1/2 gallon jar. After 3 to 5 days, feed the starter with 3/4 cup sugar, 1 cup warm water and 3 tablespoons potato flakes. Set it out all day; then pour 1 cup to make bread. Put the rest in refrigerator.
Place 1/2 pear (round side up) on lettuce leaf. Use marshmallow for tail. Place 2 almonds for ears. Place mints or jelly beans under pear for rabbit eggs.
Press dough onto a 14-inch pizza pan. Bake in 350° oven for 15 to 20 minutes or until browned and puffed. Cool completely. Beat cream cheese, sugar, orange peel and vanilla until blended. Spread over cookie. Arrange fruit over cream cheese. Brush with jam. Serves 12.
Place 1/3 of the potato slices in bottom of a 9 x 13-inch casserole; top with even layers of half of the ground beef, onion slices, cabbage and carrot slices. Sprinkle with part of marjoram, salt and pepper. Repeat layers, ending with potato slices arranged in a pattern on top. Dot with butter and sprinkle with parsley. Pour beef broth over all; cover casserole. Bake at 350° for 1 1/2 hours or until potatoes are tender.
Boil first 9 ingredients for 3 minutes. Add preserves, then add baking powder and the flour to make a stiff batter. Pour in tube pan. Bake in moderate oven.
Bananas, cut into 1/2-inch slices. Apple, cut into 1 1/2-inch slices. Set aside cherries and nuts. Mix all of the ingredients. Sprinkle cherries and nuts on top. Chill for about 1 hour.
Brown beef and drain; add soup and catsup to beef mixture. Simmer 30 to 45 minutes. Just before serving, add cheese and stir until blended in. Serve on buns.
Fry bacon, remove from pan. Saute onions in grease. Add tomato paste, water, salt, sugar and pepper. Cook uncovered slowly (about 10 minutes) until it measures about 2 cups. Pour into the top of a rice steamer with the rice. Add extra bacon grease if desired.
Cook pineapple juices and jello for 2 minutes (add no water). Cool, then add other ingredients. Other flavor of jello may be used.
First remove stem and cut off top of artichoke to make flat. Use scissors to remove any remaining tips on leaves. Rinse under cold water while spreading leaves slightly. Turn upside down to drain. Mix breadcrumbs, Parmesan cheese and garlic together. Using spoon, stuff in between each leaf completely stuffing the artichoke. Place about 1 1/2 inches of water covering bottom of pot. Add lemon juice. Place artichokes in pot with cover. Pour 1 teaspoon of oil on top of each artichoke. Bring to a boil, then simmer about 45 minutes to 1 hour. Check to make sure water has not evaporated. Enjoy!
You may vary recipe with cauliflower, broccoli, young zucchini, yellow squash, radishes or any and all of these raw vegetables (all are good in this salad).
Cook 1 cup sugar, cornstarch and water until thick. Then add Jell-O. Let cool and add strawberries to mixture. Mix Cool Whip, sour cream and 3/4 cup sugar. Spread in between layers and on top. Pour strawberry mixture over this. Put in refrigerator and chill.
Mix cream cheese and Hidden Valley together until blended well. Stir in rest of ingredients (except flour tortillas). Mix well. Lay out shells. Spread mix. Roll shells and wrap tightly. Chill for 2 hours. Cut off roll ends and slice into 1-inch slices.
Dissolve jello in boiling water; add cold water and lemon juice. Stir in pie filling. Pour into 8 x 8 x 2-inch dish. Chill until firm. Fold sugar into sour cream until blended. Spread over jello. Sprinkle with nuts. Crushed pineapple can also be added to jello (drained).
In small saucepan, sprinkle gelatin over pineapple juice. Let stand 2 minutes. Cook juice over low heat until gelatin is completely dissolved. Combine juice, cottage cheese and strawberries in blender or food processor until smooth. Turn into a 1-quart mold. Chill until firm; unmold onto salad greens. May garnish with a few fresh strawberries and mint leaves. To serve, cut 2-inch slices and place on a bed of salad greens.
Mix and pack all ingredients except the water-Sovex mixture and butter in well-oiled loaf pans (2). Pour hot water with Sovex and butter over roast. Bake at 350° for 1 to 1 1/2 hours. Serves 12.
Melt butter. Add onions, celery and pepper. Cook until done. Add all other ingredients, except cheese, and mix well. Put in baking dish and bake about 30 minutes. Top with cheese and continue baking until cheese melts.
Soak oats in boiling water for 20 minutes. Beat butter until creamy. Gradually add sugars and beat until fluffy. Blend in vanilla. Add eggs, one at a time, beating after each addition. Add oat mixture. Mix well. Sift flour with salt, soda, cinnamon and nutmeg. Mix into oatmeal mixture. Pour into a 13 x 9-inch pan. Bake at 350° for 35 minutes. Frost cake in pan.
Split chicken in quarters. Preheat oven to 350°. Combine all ingredients. Pour in bowl and marinate about 2 or 3 hours. Drain chicken and bake for 1 1/2 hours for small quantity (for 2 hours if larger quantity or until done). Brush now and then with marinade.
Combine all ingredients, minus 1 stick butter. Pour into buttered pan. Cut up 6 to 8 pieces of bread, melt the other stick of butter in skillet and add bread cubes to melted butter. When bread has soaked up butter, put it on top when the rest is almost done, so it doesn't get too brown.
Place sliced apples on the bottom of a greased pie plate (Pam spray okay). Sprinkle with cinnamon and sugar. Melt stick of margarine. Remove from stove; add 1 cup of sugar, flour, egg and vanilla; mix. Spread over apples. Bake at 375° for 45 to 60 minutes.
Combine butter, sugar, flour and milk in blender; blend. Pour into buttered casserole. Add peaches; do not stir. Bake at 350° until golden brown. Yields 8 servings.
Combine sugar, mint leaves and water in a 2-quart casserole. Cook on High for 2 1/2 to 4 minutes or until mixture boils. Stir halfway through cooking time. Let stand 5 minutes. Add frozen raspberries and limeade. Stir until raspberries are thawed. Gradually stir in club soda, just before serving. Serve on ice.
Brown meat in oil until done; drain. Add water, onion, celery and spaghetti sauce. Bring to a boil. Line the skillet with noodles, cover with lid and cook over low heat. When noodles are done, add cheese. Cook until all cheese has melted; salt and pepper to taste. Layer the cheese on top of meat and noodles. It is ready when all cheese melts.
Mix ingredients and beat 4 minutes. Pour into 2 greased loaf pans (about 2 1/2 cups batter in each pan). Bake at 350° for 40 to 50 minutes. Cool on rack 10 minutes.
Pack cukes in jars with lots of dill. Add 1 tablespoon sugar to each quart, garlic and/or hot peppers. Combine water, vinegar and salt; boil for 10 minutes. Pour boiling brine over cukes. Fill to tops of jars and seal. Set the jars in boiling water to come to tops of jars. Let stand until cool.
Cream margarine and sugar. Add eggs, one at a time, beating between each. Sift together dry ingredients, adding alternately with milk. Last, add flavoring. Bake at 325° for 1 1/2 hours.
Beat eggs lightly. Stir in sugar and flour which have been mixed together. Then add remaining ingredients. Pour into unbaked crust and bake at 375° for 35 to 40 minutes.
Cook beets, skins on, until tender, approximately 1 hour. Remove skins when cooled. Peel potatoes; cube and boil until done in 2 cups water. Salt to taste. Grate beets (using large holes on the grater). Add beets to potatoes; simmer 10 minutes combined. Into a cup, put sour cream, flour and vinegar. Mix until smooth, approximately 2 tablespoons broth may be added. Pour sour cream mixture into soup. Bring to boiling point, but do not boil.
Melt marshmallows in	1 cup water. Pour over Jell-O. Let congeal in refrigerator for 15 minutes. Take out and beat until all bubbles are gone. Add pineapple, cottage cheese and nuts. Mix well. Fold in Cool Whip and refrigerate.
Mix dry ingredients with a fork. In separate dish, beat remaining ingredients. Stir into flour mixture until moistened. Mold into ball. Chill before rolling.
Mix meat, stuffing mix, 1 cup water, eggs and 1/4 cup of barbecue sauce. Shape meat mixture into oval loaf in 13 x 9-inch baking dish; top with remaining 1/4 cup barbecue sauce. Bake at 375° for at least an hour or until center is no longer pink. Makes 6 to 8 servings. Enjoy!
Brown hamburger and onions in skillet. Drain off fat. Add catsup, tomato sauce and vinegar. Mix together. Cover and simmer for 30 minutes.
Rub whole chicken with vegetable oil; then sprinkle with a mixture of the remaining ingredients (mixed all together in a small bowl). Coat the inside of a large heavy brown grocery bag with 1/4 cup cooking oil. Lay bag in a large shallow baking pan with the seam side up; fold the open end of the bag over and fasten with a large paper clip. Bake at 325° for 1 1/2 hours.
Beat together at room temperature. Chill overnight or until stiff enough to handle. Form into a ball by rolling in Saran Wrap, then roll in walnuts. Wrap in Saran Wrap, then aluminum foil, then freeze. (I make about 5 small balls.)
Mix all ingredients for 4 minutes. Bake at 350° for 50 to 55 minutes in a well-greased and floured Bundt pan, or 3 greased, floured layer pans. A light glaze may be put on Bundt cake. Layers, frost as desired. Serves 10 to 12.
Combine melted margarine and dry cake mix. Reserve 1 cup of this for top crust. Put remaining crumb mixture into ungreased 13 x 9 x 2-inch pan. Top that layer with combined peanut butter and Marshmallow Creme and spread evenly. Crumble remaining cake mixture over that. Bake 20 minutes at 350°. Cool before cutting.
Cut cauliflower into bite size pieces. Fry bacon and crumble. Mix cauliflower, onion and bacon together. Combine sugar, vinegar and mayonnaise. Pour evenly over cauliflower mixture. Do not stir. Sprinkle cheese over top of mixture. Cover and refrigerate overnight. Mix just before serving.
Brown ground beef and drain. In large Pyrex dish, put in one pie crust, like you would for a deep dish pie. Add a layer of ground beef, a layer of butter beans and a layer of sliced onions. Cover this with ketchup. Repeat this to the top of the dish. With the last layer, add water with ketchup to fill completely to the top of bowl. Put top layer of crust and crimp crust together on sides. Cook at 350° until crust is brown.
Fry bacon until crisp.	Brown onion and green pepper in bacon grease until tender. Mix all ingredients together. Crumble bacon and mix onion and green pepper, including grease, all together with rest of ingredients. Bake at 350° for 1 hour.
Preheat oven to 425°. In a medium saucepan, heat milk until small bubbles form on side of pan and cool to lukewarm. Add yeast to milk and stir until dissolved. In a large bowl, cream butter, salt and shortening; gradually add sugar and honey. Add eggs, one at a time, and beat well. Gradually add flour, alternating with milk mixture, mixing well after each addition. Beat for 2 or 3 minutes after final addition. Place in a greased bowl; cover with a tea towel and allow to rise in a warm place 1 hour or until double in bulk. Cover tightly with plastic wrap and refrigerate several hours or until chilled.
Mix all ingredients, except sour cream. Then fold in sour cream. Bake in greased casserole dish at 350° for 45 minutes or until done (test with a clean toothpick). Serves 12.
Combine cream cheese and grated onion or onion powder. Mix well and spread on tray or plate. Pour cocktail sauce over cream cheese mixture to cover. Top with drained shrimp. Serve with assorted crackers or vegetable dippers.
Beat eggs, sugar and oil. Add vanilla, then flour. Press with pizzelle iron. Cook until golden brown.
Brown ground beef and onion. Drain. Add seasonings and other ingredients. Boil. Reduce heat and simmer. Place in 9 x 13-inch pan. Place narrow slices of American cheese on top in a crisscross fashion. Place in 350° oven until cheese melts.
Preheat the oven to 350°. Bake the chicken breast on parchment lined baking sheet for 20 to 30 minutes. Do not overcook. Let cool.
Thaw potatoes about 30 minutes, then mix all ingredients in a large bowl. Place in 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Whip cream cheese with the sugar, sour cream and vanilla. When mixed well, add Cool Whip. Pour in shell and let set for 1 hour. Spread canned pie filling or fresh sweetened fruit on top or add 2 tablespoons on each slice when serving. Makes 1 very full pie or two medium filled crusts.
Cook onions in butter until tender, not brown. Add meat, onion, soups and rice together and mix. Put in casserole dish and top with dressing, mixed according to package directions. Preheat oven to 375°. Cook 30 to 40 minutes.
Mix all of the ingredients in a bowl, except the whipped topping. Then fold in the topping and pour into the 2 crusts. Chill no less than 1 hour.
Cook cake mix as directed. Pour milk over cake while warm. Punch holes in cake so milk can go down in it. Let cool. Cover with Cool Whip. Crush Heath bars and sprinkle over top of Cool Whip.
Skin meat and put in ungreased square pan. Spread 1 teaspoon butter on each piece; sprinkle with seasonings. Bake at 425° for 30 to 35 minutes, until tender. Sprinkle with parsley and serve. Serves 4.
Mix well and pour into well greased bundt pan. Bake one hour at 325 degrees. Let stand 10 to 15 minutes and turn onto cake plate. Dust with powdered sugar.
In bowl whisk milk and pudding for 2 minutes. Let stand until soft gel set. Cut cake into 1 inch cubes. Place in a 2 quart glass bowl. Top with berries and pudding 2 quart glass bowl. Cover and refrigerate until serving. Garnish with whipped topping and additional berries.
Add carrots, potatoes, mushrooms and onion in casserole dish and microwave for ten minutes. Drain. In baking dish, put chopped cooked chicken at bottom of dish. Add vegetables. Spread mushroom soup over mixture.
Mix all ingredients together and place in 9 x 13-inch pan. Top with one package of stuffing mix and one-half cup melted butter or margarine. Bake in 350° oven for 45 minutes to an hour.
Cook carrots with pinch of salt and sugar for about 15 minutes or until tender. Cut potatoes in even pieces and boil with a pinch of salt until tender. Drain vegetables and then place together in deep pot over low heat. Using an electric mixer, blend in the milk and butter. Add nutmeg, salt and pepper to taste. Whip until fluffy. Place in warm bowl and garnish with parsley.
In bowl, combine soups, butter and rice. Pour into a greased 13 x 9 x 2-inch baking dish. Place chicken pieces over mixture. Brush with remaining butter; season with salt and pepper and sprinkle with paprika. Bake at 275° for 2 1/2 hours. Makes 4 to 6 servings; may freeze.
Mix all together (except soup, mushrooms and 1/2 cup milk). Put in pan. Mix soup, mushrooms and 1/2 cup milk. Spread on top of meat loaf and bake 1 hour at 350°.
Mix coconut and pecans. Place in a greased 9 x 13-inch pan. Prepare cake mix according to directions on box and pour over coconut pecan mixture. Place margarine and cream cheese in saucepan. Heat until warm enough to stir in powdered sugar. Spoon over cake mix. Bake for 35 to 40 minutes at 350°. Cut when cold.
Combine flour, sugar and salt in a bowl, mixing well. Combine 1 cup nonfat buttermilk with soda. Add to banana, eggs and oil. Pour all liquid ingredients into dry ingredients and stir until moistened. Pour 1/4 cup of batter onto griddle sprayed with Pam. Makes 12 pancakes (4-inch size).
Dissolve Jello in hot water. Add cold water. Mix in cream cheese and sugar until smooth. Stir into gelatin.	Fold in Cool Whip and peaches. Pour into 8 inch x 8 inch glass dish and refrigerate until firm.
Mix the powdered sugar, coconut, graham cracker crumbs, butter, salt, peanut butter and vanilla. Form into balls (about 1-inch in diameter). Melt the chocolate and paraffin together in a double boiler. Dip balls in chocolate and place on waxed paper. Chill until firm.
Combine first 4 ingredients in a heavy saucepan. Bring to a boil, stirring constantly. Reduce heat and cook 5 minutes. Add chocolate and milk. Stir until chocolate melts. Cook over medium heat, stirring frequently, until mixture reaches soft ball stage (238°). Remove from heat and stir in vanilla. Pour mixture into a buttered 9-inch square pan. Sprinkle with almonds. Cover and chill overnight. Cut into squares. Store in refrigerator. Yields 3 dozen.
In a large skillet, saute the summer squash and onion in butter until tender. Remove from the heat, stir in remaining ingredients. Transfer to a greased 1-quart casserole. Bake, uncovered, at 350° for 40 minutes. Yield: 6 servings.
Prepare macaroni and Cheddar as directed on package for oven method, except use 2 1/4 cups water. Stir in tuna, green pepper and olives. Cover; bake 20 minutes. Blend butter and garlic powder; stir in croutons. Stir casserole and sprinkle croutons over top. Bake, uncovered, 5 minutes longer. Makes 4 servings.
Cream butter, Crisco and eggs. Add cocoa and gradually beat in powdered sugar. Add vanilla. Frosts 4 layers.
Beat first 4 ingredients together. Add rest of ingredients. Mix and spread in a 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Melt first 3 ingredients and put aside. Pour half of cake batter into cake pan and bake 15 minutes. Remove cake from oven and pour caramel mixture over top. Sprinkle with chips and nuts. Pour remaining batter over top and return to oven for 20 to 25 minutes. Cool on wire rack for 20 minutes before serving. Can use two 9 x 9-inch pans and put one in freezer. Can use ice cream or whipped topping.
Put cabbage in shallow 4-quart casserole. Pour milk over cabbage. Sprinkle with bread crumbs and dot with butter. Cover and bake 30 to 40 minutes in a 350° oven. Uncover and bake for 30 minutes or until nice and brown.
Add salt to egg whites. Beat to a stiff foam. Add sugar, sifted with flour, one tablespoon at a time. Continue beating until dry and stiff. Fold in nut meats and dates. Add vanilla. Drop from teaspoon on aluminum foil or unwaxed paper, 1/2 teaspoon in rounds. Bake in slow oven at 300° for 25 minutes. Turn over aluminum foil and cool. Peel off. Store in tin box. Yields over 2 dozen.
Cook zucchini in the 2 cups of boiling water until tender; drain. In a large bowl, beat eggs. Stir in mayonnaise, onion, green pepper, cheese, salt and pepper. Fold in zucchini. Put in greased 1 1/2-quart baking dish. Take 1/4 cup melted butter or margarine and add bread crumbs until it resembles topping. Sprinkle over zucchini mixture. Bake at 350° for 30 minutes.
Beat sugar, butter and vanilla until fluffy. Gradually beat in cream. Beat 5 minutes until smooth.
Wash kidney beans and put them in Dutch oven. Add water and bring to a boil for 2 minutes. Cover and let stand for 1 hour. Drain tomatoes into beans reserving tomatoes. Add meat, cabbage, carrots, onion, garlic, basil and pepper to beans. Bring to a boil. Cover and turn down heat. Simmer 1 1/2 to 2 hours or until meat is tender. Cut reserved tomatoes into pieces. Add tomatoes, macaroni and green beans to soup and simmer 15 minutes or until macaroni and beans are tender. Top with Parmesan cheese.
Put the vegetables and the bouillon cube in 1 cup water in large skillet (frypan). Put lid on and cook until the water evaporates.
Melt 1/2 cup of margarine in an oblong pan. Stir in brown sugar; spread evenly in pan. Drain pineapple; reserve syrup. Arrange pineapple in pan. Add cherries inside the pineapple.
Layer cheese and chilies on bottom of a 9-inch square pan. In a bowl, beat eggs. Add milk and flour. Pour over cheese and chilies. Bake at 350° for 50 minutes. Cool 10 minutes before cutting.
Cook chicken, drain and cut up. Cut tortillas into 1/2-inch chips. Mix soups, sour cream, olives, chilies and onion. Fold in chicken. Grease baking dish. Layer chips, chicken mix, more chips, then cheese. Continue making layers, ending with cheese. Bake at 325° for 45 to 50 minutes.
Trim excess fat from meat. Pound meat to 1/4-inch thickness, using a meat mallet or rolling pin; cut into 10 to 12 serving size pieces. Place in a large bowl; add water to cover. Stir in 1 tablespoon salt and vinegar. Cover and marinate in refrigerator 2 hours.
Brownies: Follow box directions and let them cool. Cook in serving dish or cut and place in another dish. Blend the cream cheese, powdered sugar and sour cream with a blender until smooth and soft. Add the milk, one cup at a time. If the milk is room temperature, it will not lump the cream cheese mixture. Add instant pudding directly into the mixture and mix until smooth. Spoon this mixture over the brownies. Top with the cherry or blueberry pie filling.
Mix the cocoa, sugar, milk and butter; bring to a boil. Remove from heat. Add the peanut butter, oats and coconut to the cocoa mixture; stir well. Drop by spoonful onto wax paper. Let set until firm, then add big glass of milk. Eat and enjoy.
Brown sausage, onion, pepper and garlic. Combine all ingredients in a soup pot and simmer 20 to 30 minutes. Serve over white rice.
Sift the first 3 ingredients together. Cream the next 3 ingredients together. Stir into creamed mixture half dry ingredients. Add cherry juice and milk. Add rest of flour. Blend in chocolate (use unsweetened chocolate squares only, not cocoa), pecans and cherries. Drop by teaspoon on ungreased cookie sheet. Bake 12 to 15 minutes. While still warm, spoon on marshmallow cream and cool. Frost with icing.
Steam eggplant in water 1/2 hour. Drain and mash. Add egg, mushrooms, cheese and seasoning. Add bread crumbs to make firm patties. Fry in hot oil until brown on both sides.
Sift flour and cocoa in bowl. In another bowl, cream oil and 1 1/2 cups sugar. Add eggs, one at a time. Beat well. Add food coloring. Mix until well blended. Combine buttermilk and soda. Mix well. Add to oil-sugar mixture alternately with dry ingredients. Add vinegar and vanilla. Mix well. Bake in three round 8-inch pans at 350° for 25 to 30 minutes. Combine milk and remaining sugar in saucepan; bring to boil. Spoon over layers when done.
Blend cream cheese and sugar together in bowl. Add remaining ingredients. Pour into 9 x 13-inch pan. Freeze overnight.
Place thawed hash browns in 9 x 13-inch baking dish. Mix together next 7 ingredients and pour over potatoes. Top with crushed cornflakes and drizzle melted oleo over top. Bake, uncovered, at 350° for 45 minutes.
Saute bacon in a large heavy saucepan. When bacon is crisp, remove from pan and set aside. Cook potatoes and onions in bacon grease until golden brown. Add Worcestershire sauce, water, salt and celery salt; cover and simmer for 30 minutes. Stir frequently. Add crab meat, half and half, milk and hot sauce and simmer for an additional 30 minutes. Stir frequently. Additional milk may be needed if stew gets too thick. Serve in large bowls; top with cracker pepper and chopped parsley. Serves 8 to 10.
Mix together sauerkraut, celery, pepper, onion and pimento. Melt sugar in warm vinegar and while still warm, add oil. Pour over sauerkraut mixture and pat down well. Cover and let stand overnight.
Bake cake as directed using high altitude directions. Cool several hours or overnight. Slice in 3 layers. Mix pudding using 1 1/2 cups milk. Let stand until thick.
Over medium to high heat, put cooked pork and cooked rice into skillet or wok. Mix up. Add the rest of the ingredients, except beaten eggs. Once mixture is heated, add eggs and mix until eggs are cooked.
Combine softened cream cheese and sugar in a large mixing bowl. Add eggs, one at a time, beating on high. Put half the salt, vanilla, cornstarch and sour cream. Mix well. Add remaining half until well mixed. Grease a 9 x 3 3/4-inch spring-form pan with butter or margarine. Line pan with 1/2 cup graham cracker crumbs. Bake at 375° for 1 hour. Turn off oven and leave for an additional hour with oven door closed.
Bring your smoker to heat. Add some green or soaked hickory or oak wood. I use green pecan. Put turkey in smoker. Adjust heat to about 170°. Smoke 1 1/2 hours for each pound of turkey. Baste every 30 minutes with bacon drippings. Try to keep temperature between 160° and 180°.
Use a large dishpan to chop cabbage in. Bring vinegar, sugar and salt to boil in large pan. Add peppers, cabbage and onion. Bring back to boil for about 5 minutes. Have about 8 to 10 quart jars and lids hot and ready to fill.