HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water and set aside until bubbly. Sift flour, measure 2 cups of it with sugar and salt. (Don't sift instant type flour.) Add 6 tablespoons butter, egg, yeast mixture and cooled milk to the flour. Beat at high speed with an electric mixer about 2 minutes. Add remaining flour by hand. Cover bowl and let batter rise in warm place until doubled (about 45 minutes). Pour half of the 1/4 cup butter into 9 x 13-inch pan, tilting to coat bottom. Beat down batter and drop by spoonfuls into buttered pan, making about 15 rolls. Drizzle remaining butter over dough. Let rise until almost doubled (about 30 minutes). Bake in a 425° oven for 12 to 17 minutes.
Thaw broccoli or spinach; let liquid drain off. Mix first six ingredients together. Add cheese; next add broccoli or spinach. Mix well together. Put in unbaked pie shell. Bake at 350° for 40 to 45 minutes. Let set before serving.
Combine all ingredients in bowl. Chill until serving time. Yields 4 servings.
Mix whipped topping and milk. Add drained fruit and mix well. Stir in lemon juice and mix until thickened. Spoon into crust. Sprinkle with coconut, if desired. Refrigerate several hours. Makes 2 pies.
Mix well all ingredients. Place in baking dish. Bake 1 hour at 350°. Remove from oven and cover with sauce.
After dicing potatoes, bell pepper and onion, put a stick of butter on a large piece of aluminum foil. Put all seasonings on to suit taste. Wrap in foil. Put on fire until done. Goes great with anything you cook outdoors.
Combine flour, lard or butter and salt in a large mixing bowl. Dig in with hands and work together until you have coarse crumbs. Sprinkle in water and work into ball. Don't use anymore water than necessary to avoid toughness. Divide dough into 6 portions. On a lightly floured board or surface, roll each ball into 6-inch circles. Combine corned beef, potato, onion and carrot. Mix well. Divide into 6 portions and place one portion in center of each pastry circle. Fold over filling and crimp edges. Brush with beaten egg and bake at 400° for 35 to 40 minutes. Serve hot, warm or at room temperature. May be frozen before baking for later use.
Place frozen beans in saucepan with water, dill weed or seed, beef flavor base and salt. Cover; bring to a boil. Separate beans with fork. Reduce heat and simmer 10 minutes or until tender. Drain. Toss lightly with butter.
Sprinkle meat on both sides with salt and pepper. Heat the oil in a skillet and when very hot, add the meat. Cook on high heat about 5 minutes. Cook longer if you want medium or well done meat. Turn the meat and continue cooking over high heat about 5 minutes. Remove meat to warm platter and keep warm. Pour off fat from skillet. Add shallots and wine to skillet and cook over high heat for 30 seconds. Add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of skillet. Season with salt and pepper to taste. Cook until reduced by half. Meanwhile blend 2 teaspoons butter with the flour in a small mixing bowl. Stir into the simmering sauce and cook briefly until thickened. Swirl in the remaining teaspoon of butter. Strain the sauce over meat and dot the center of each filet with a dab of parsley. Makes 4 servings.
Cream sugars and butter. Add applesauce, one cup at a time, with 1 teaspoon baking soda, until you have used 4 cups. Mix well and then sift flour with nutmeg, cloves and cinnamon. Add the sifted flour and spices to the mixture. Add raisins and nuts. Bake at 350° for 1 hour and 20 minutes in a large Bundt pan.
In mixer bowl, blend oil, sugar, vanilla and eggs. Sift flour, salt and baking soda and add to first mixture. Add remaining ingredients and mix well. Spread in a lightly greased 9 x 13-inch pan or 2 (9-inch) round pans. Bake at 350°.
Melt butter, then add to sugar and peanut butter. Mix well. In double boiler, melt chocolate and paraffin wax. Make small balls with peanut butter mixture and dip with toothpick in melted chocolate. Set on wax paper and refrigerate.
Crumble beef in a 2-quart casserole dish. Stir in onion. Cover. Microwave 5 to 6 minutes on High. Drain and stir in remaining ingredients. Cover. Microwave 14 to 18 minutes. Let stand 5 minutes, covered.
Brown onion and ground beef. Add 1/2 cup sauce to mixture and 1/2 cup cheese. Heat sauce; dip tortillas in sauce. Fill each tortilla with 2 tablespoons of meat mixture; roll and place in pan, seam side down. Cover enchiladas with sauce and grated cheese. Heat for 20 minutes in 350° oven.
Mix together and pour in an unbaked pie shell. Bake at 450° for 15 minutes. Reduce heat to 300° and cook 30 minutes longer. Serve plain or with whipped cream.
Cut biscuits in half. Place in greased tube pan. Pour melted margarine on top. Sprinkle on brown sugar and nuts. Bake about 15 to 20 minutes at 350°.
Cook in greased (I use Pam) pan at 350° for 30 minutes.
Cream butter and sugar together. Add remaining ingredients. Bake in ungreased 8 x 8-inch pan at 350° for 40 minutes. Cut in squares.
Cream shortening. Add sugar and cream together until fluffy. Add egg. Sift flour and add soda and salt. Add chips, nuts and vanilla. Cook at 300° for 12 to 15 minutes. Let cool on pan, then remove into container.
Thaw potatoes until they break apart. Mix other ingredients with potatoes. Add corn flake crumbs on top. Melt another 1/4 cup oleo and pour over top. Bake at 350° for at least 1 hour. Test for doneness (depends on oven).
Dry roast with paper towel. Pierce roast in several places across top and bottom. Sprinkle seasoned salt and lemon pepper over surface and rub in. Combine remaining ingredients. Stir well. Pour over roast. Cover and marinate in refrigerator for 8 hours or overnight. Turn once or twice. I use large freezer bag for roast and marinade. Easy to turn and can be thrown away.
Preheat oven to 450°. Combine butter, sugar and vanilla. Gradually stir in flour, salt and then the pecans. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake until peaks are very light brown, approximately 7 minutes. Transfer to cooling rack. While still warm, sift generously with confectioners sugar.
Cook pinto beans in soda water and change water. Cook ground meat, chili powder and onion powder until clear. Put all together and cook at low temperature.
In a saucepan, combine soup, milk, onion and mustard. Cook and stir until smooth and heated through. Remove from heat. Stir in cheese until melted. Pour 1 cup of sauce into each of two 10 x 6 x 1 1/2-inch baking dishes.
Boil chicken and bone; save 1 cup broth. Grate cheese. Tear tortillas into pieces. Place tortillas in large casserole dish with layers of chicken, onions and cheese.
Combine ingredients. Pour into greased and floured Bundt pan. Bake 1 hour at 325°.
Boil chicken parts until meat falls off the bone. Remove bones and dice chicken. Mix with cream of celery soup, salt, pepper and onion salt. Make a batch of Bisquick pancake mix, following directions on box. Add to chicken and soup mixture. Fry like a mini pancake. Serve hot!!!
Boil pepper pods after seeds have been removed in salt water for 5 minutes; let cool. Cook meat in skillet with onion, salt and pepper together until meat is done. Add 1/2 can of tomato soup and rice all together. Stand your peppers in a baking dish and stuff each one. Add rest of soup on top of peppers. Bake at 350° for 45 minutes. Ease out of oven and put a slice of cheese on top of each pepper. Put back in oven until cheese melts.
Beat butter at medium speed with a mixer until creamy. Add cake mix, eggs and water, beating until blended. Stir in brickle chips and pecans. Drop cookie dough by teaspoons onto ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until edges are browned. (Top will look moist.) Transfer to wire racks to cool. Yields 7 dozen cookies.
On wax paper or in small bowl, stir together flours, baking powder and salt. In a medium bowl, beat together butter, honey and egg until blended. Add flour mixture and undrained pineapple; stir only enough to moisten flour mixture. Batter will be thick. Fill buttered muffin pan cups (each 1/3 cup capacity) 2/3 to 3/4 full. Bake in preheated 425° oven until a cake tester inserted in center comes out clean, 15 to 18 minutes. Serve at once with butter pats. Muffins taste better fresh than reheated. Makes 12.
Place roast in pan which can be tightly covered. Spread can of soup over roast. Sprinkle dry onion soup mixture over the top. Pour Pepsi into pan and cover tightly. Put into oven at 325° and roast for 3 1/2 to 4 hours. Makes its own gravy. Yield: 4 to 6 servings.
In saucepan, melt chips with Eagle Brand and 2 tablespoons margarine. In large bowl, combine pecans and marshmallows. Pour chocolate mixture into nut mixture. Add vanilla. Spread into wax paper-lined 13 x 9-inch pan. Chill 2 hours and cut into squares. Makes about 40 squares.
Combine the mayonnaise, soup and milk. Cook the peas according to the directions on package. Drain. Add the peas and turkey to the soup mixture. Bake at 350° for 20 to 25 minutes.
Mix together tomato soup, water and flour until smooth. Add remaining ingredients and cook in slow cooker for 4 to 5 hours. (Can also be cooked in covered roasting pan at 275° for 4 to 5 hours.) Makes 8 large servings.
Grate vegetables, then cover with boiling water. Let stand 1 hour. Drain in colander, then return to kettle. Pour remaining ingredients over top. Mix well and put in jars. Store in refrigerator.
Peel and slice potatoes and boil until tender. Drain potatoes and place in a pan that has been sprayed with a nonstick coating spray. With potatoes spread flat, pour butter over hot potatoes and sprinkle with salt and white pepper. Sprinkle cheese evenly over potatoes. Pour Ranch dressing onto cheese. Spread dressing evenly over potatoes/cheese. Sprinkle bacon and green onions on top of Ranch dressing. Serve warmed or chilled.
Cook margarine, cocoa, milk and sugar for 1 1/2 minutes; hard-boil. Remove from heat. Add other ingredients quickly and mix well. Drop cookies from spoon quickly on waxed paper.
Prepare cake mix according to directions on package, making 2 (8-inch) layers. When completely cooled, split both layers. Combine sugar, sour cream and coconut; blending well; chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides. Seal cake in airtight container and refrigerate for 3 days before serving. Keep refrigerated.
Line pan with foil. Pour mixture of first 3 ingredients over chicken and bake until done at 350°.
Preheat oven to 300°. Cream butter and sugar, adding sugar 1/2 cup at a time. Blend in vanilla. Add eggs one at a time. Combine flour and salt; add small amount at a time. Add buttermilk. Sprinkle pecans in bottom of prepared pie crust. Pour custard over pecans and bake for an hour and 30 minutes. Best if served at room temperature.
In a large salad bowl, combine everything except dressing and cheese. Toss ingredients together.
To make bouquet garni (used to season rabbit while baking), combine parsley, bay leaf, thyme and marjoram in a small, double cheesecloth and tie secure with a string. Set aside for later use. Season the rabbit pieces with salt and pepper, then dredge in flour. Heat the bacon drippings in a frying pan, then add the rabbit pieces and brown on all sides. Remove the rabbit and place in a baking dish. Add the wine, broth, bouquet garni (made previously), the large onion and garlic cloves, then cover. Bake in a preheated 350° oven for 1 hour and 30 minutes, or until the rabbit is tender.
Cook linguine according to package directions. Open clams; put juice into a saucepan. Bring to a slight boil. Turn heat to low and simmer. Add package of cheese and garlic; stir. Add soup and the clams; stir very well, until consistency desired. Pour over linguine and serve.
Melt; put mixture in pan. Add dab of peanut butter (which has been heated by putting jar in hot water). Cool in fridge. Put melted chocolate on top to finish.
Bring milk almost to a boil and add butter. In a bowl, mix brown sugar, white sugar and syrup together and add hot milk slowly. Mix remaining ingredients and add slowly to hot milk mixture. Place back on stove and cook until thick. Let cool. Pour into 9-inch pie shell.
In large bowl, beat eggs until foamy. Gradually add soup and cream, mixing well. Add cheese, meat and vegetables (onion optional) and stir until well mixed.
Drain corn. Combine flour, cornmeal, baking powder, sugar and salt. Add milk and rest of ingredients. Drop by tablespoonfuls 3 inches apart on buttered baking sheet. Bake at 425° for 10 to 15 minutes until golden brown. Serve with butter. Makes 3 dozen.
Fry sausage, onions, sauerkraut; add bread crumbs. Combine cream cheese and other ingredients and to mixture.	Chill. Form into about 60 to 70 balls.	Dip into 2 beaten eggs, then roll in one cup flour and 1 1/2 c. bread crumbs. Fry in skillet or oven --not to dark-- serve warm. Dip in Ketchup with horseradish. Can be made ahead and frozen; when thawed, heat in shallow pan on low heated oven.
Cook vegetables as directed on package. Place on bottom of 9 x 13-inch pan. Cut up Velveeta cheese and place on vegetables.
Run peanuts in blender and mix with other ingredients. Cook in uncooked pie crust. Bake at 325° for 35 minutes.
Combine eggs, milk and butter. Add all dry ingredients gradually. Cook 10 minutes. Makes 16 to 18 pancakes.
Combine sugar, flour, cornstarch and salt; toss with blackberries. Line a 9-inch pie plate with pastry. Add blackberry mixture. Adjust top crust; cut slits to allow steam to escape. Bake in a 400° oven for 40 to 45 minutes.
Mix all ingredients well and form into 2 loaves. Bake at 325° for 1 1/2 hours.
Cream margarine. Then at medium speed, gradually add sugar. Add 1 egg at a time, beating well after adding each one. At low speed, gradually add flour and mix well. Finally add the lemon extract.
Mix flour, salt and baking powder. Cut in shortening until mixture is cornmeal-textured. In a 1-cup measure, beat together vinegar and egg, then fill to 1-cup mark with cold tap water. Mix together flour and vinegar-egg-water mixtures. It will be soft and sticky. Working on a very well floured board, roll out a piece of the dough to approximately 1/8-inch thick and 2 to 3-inches wider than your pie pan. Put in lightly floured pie pans. Roll out equal size circles for top crusts.
Mix all ingredients well. Bake in a hearty, warm oven. Serve to mother every day. Serve large slices.
Dissolve jello in hot water in pan on burner; stir in cranberry sauce while hot and stir over heat until dissolved. Let chill until thick and syrupy. Add sour cream by folding in gently. Add pineapple, pecans and marshmallows. Chill and serve. Serves 8 to 10.
Cook Beans a chopped onions about 10 minutes. Stir soup until all lumps are gone. Then pour in beans. Mix well. Bake about 10 minutes. Take out.
Boil string beans with just enough salt to season. Strain, cool and chop. Mix the rest of the ingredients.
Brown chicken in hot oil. Stir in barbecue sauce, water, corn and pepper. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in rice. Cover. Remove from heat. Let stand 5 minutes.
Cook all ingredients in a saucepan over medium heat until thick. Pour into a precooked pie shell. Top with meringue and bake to brown meringue.
In a large bowl, combine the flour and baking soda. In another bowl (large) beat well the butter until fluffy. Add the sugar, egg yolks, vanilla and brandy (orange juice may be used as a substitute for brandy). Then add flour mixture, a little at a time, mixing constantly. Soft dough will form. Knead the dough. Cut into shapes. Bake in preheated oven at 350° for 20 to 25 minutes (until light brown). Let cool and dust with confectioners sugar until well coated. Makes approximately 65 cookies.
Scrub potatoes, then cut into 8 wedges. Using an 8 x 8 x 2-inch baking dish, melt the butter in microwave, using full power 45 to 60 seconds. Stir in herbs and salt to taste. Add potatoes, coat with mixture. Cover with plastic wrap. Cook on High 8 to 10 minutes or until tender. Season to taste.
Mix well. Cover and refrigerate. Knead once a day for 3 days. On the fourth day, make 3 rolls, 2 1/2 x 6-inches. Bake at 170° for 11 hours, uncovered.
Skin, debone and cube chicken. Saute in hot oil until brown. Drain excess oil and fat. Add cream of mushroom soup, sage and mushrooms with liquid. Stir well. Simmer, covered, 45 minutes to 1 hour or until chicken is tender. Add noodles. Stir and serve immediately.
Stir flour and baking powder. Blend egg and milk; add to dry ingredients. Mix well; pour over sliced apples. Dot with butter; sprinkle with 1 tablespoon sugar. Bake in moderate oven (350°) for 45 minutes to 1 hour. Test for doneness.
Saute onion and celery in butter. Butter casserole dish. Put cooked rice in bottom of pan. Combine onion and celery to the cooked broccoli and mushroom soup. Put this mixture on top of rice. Put cheese on top and bake at 350° until cheese is melted. Pour water off of broccoli.
In a pan combine 1/4 cup juice and the cornstarch, stir until smooth. Add rest of ingredients, bring to boil stirring over medium heat. Glaze will be slightly thick.
Combine sugar, water and honey. Stir while heating until sugar dissolves. Boil without stirring until syrup forms a hard ball when tested in cold water (265°). Remove from heat and quickly beat salted egg whites until stiff. Slowly add syrup to egg whites, beating constantly. Beat until candy thickens and begins to lose its gloss; add flavorings and quickly drop by teaspoons onto greased plate or waxed paper. Put half a nut meat on each piece while still warm.
Combine sugar and water. Heat until dissolved. Cool and chill. Add other juices. Chill until ready to serve. Gently combine with cold ginger ale in punch bowl. Garnish. Serves 50.
Brown hamburger and onion together in skillet. Drain and add taco seasoning, refried beans and sour cream and heat mixture thoroughly.
In large bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Fold in 1 cup chocolate chips. Spread into ungreased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Immediately sprinkle with remaining chips. Let stand about 5 minutes and then spread chips evenly over top. Cool completely and cut into bars.
Heat oven to 350°. Grease 13 x 9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. Combine remaining cake mix, margarine and 1 egg; beat at a low speed until well blended. Press in bottom of greased pan. Bake at 350° for 15 to 20 minutes or until light golden brown.
Combine margarine, sugar and 1/4 teaspoon almond extract. Heat until butter is melted. Cut each bread loaf into 4 pieces. Roll pieces into 18-inch "snakes". Coil dough on a lightly greased pizza pan. When joining "snakes" to each other, moisten the ends and pinch firmly together. Spoon butter-sugar mixture over top of dough. Let rise in a warm place for 30 minutes. Bake for 15 minutes at 350°. Sprinkle sliced almonds on top. Cover with foil and continue baking for 15 minutes. Cool about 10 minutes. Make a glaze from remaining ingredients and drizzle over top of cake.
In a large saucepan, cook broccoli in a cup of water (do not drain). Put milk, cheese, chicken bouillon and flour into a blender and mix. Add this mixture to broccoli, then add half and half. Cook, stirring frequently over medium heat until hot and soup thickens.
Combine sugar and vinegar; stir until clear. Let set 5 minutes. Combine remaining ingredients in bowl. Stir in sugar and vinegar mixture. Mix well; put in jars in refrigerator.
In large bowl, combine vinegar, water, oil and seasonings. Add remaining ingredients, except spinach leaves. Lightly toss until evenly coated with dressing. Cover and chill to blend flavors. Garnish with spinach leaves, if desired.
Mix all together and add 1 3/4 cups sifted flour. Chill dough and press into sandbakklse tins as thin as possible. Place on ungreased baking sheet and bake at 350° until delicately browned, 12 to 15 minutes. Tap molds on table to loosen.
Drain pineapple; measuring juice, add water to make 1 1/2 cups. Dissolve Jell-O in boiling water. Add measured liquid, chill until thickened. Fold in bananas and nuts. Spoon into 6-cup ring mold. Chill until firm, about 4 hours.
Use 9 x 13-inch ungreased pan. Pour ingredients directly in pan in order given (do not stir). But it is best to smooth each layer with a big spoon. Bake 1 hour or longer at 350°.
Dissolve Jell-O in 1 cup of boiling water, then add remaining ingredients. Refrigerate until set.
Wrap dried beef around breasts and place in buttered baking dish. Season with scant salt and pepper to taste. (Dried beef is salty!) Place drained mushrooms on chicken. In separate pan, heat together soup, milk and butter. Add wine and pour over chicken. Cook uncovered at 300° for one hour and 15 minutes. Add sour cream and artichoke hearts and bake 30 minutes more.
Brown meat and onion in oleo in a fondue pot. Mix cornstarch and seasonings in pizza sauce. Add sauce and stir well. When this bubbles, add cheese by thirds, stirring after each addition. When all the cheese is melted, use dunkers and enjoy.
Melt the butter; stir in flour, salt, pepper and sugar. Cook until bubbly. Add milk and cook until thick. Stir in the corn and eggs; beat until frothy. Pour into a buttered 1 quart casserole dish and bake in a hot water bath at 350° about 45 minutes or until custard is set. Or, mix the egg yolks into the corn mixture and beat the egg whites until stiff. Fold into the mixture and proceed baking.
Add ingredients into pan in order listed. Add oil and water last. Set bread machine on " white bread" setting.
Set oven to 275°. Put in large pan the roast on a large piece of foil. Mix onion mix with soup; spread over roast, then fold foil loosely, leaving room around meat, but seal top. Roast 3 to 4 hours. Serves 8.
Preheat oven to 375°. Chop green pepper and onion. Press garlic. Slice carrots, zucchini and mushrooms. Cook sausage, green pepper, onion and garlic over medium heat until brown and crumbly (about 6 minutes); drain off excess liquid. Add carrots and cook 3 minutes, stirring frequently. Add zucchini and mushrooms; cook 3 minutes, stirring frequently. Stir in spaghetti sauce and 1 teaspoon Italian seasoning. Bring to a simmer and cook 2 minutes. Pour sausage mixture into 9 x 13-inch casserole dish. Place biscuits around outer edge of dish. Melt butter and stir in cheese and remaining 1/2 teaspoon Italian seasoning. Brush over tops of biscuits. Bake 25 to 30 minutes or until biscuits are golden brown. Serve immediately.
Cook sweet potatoes in a small amount of boiling water until tender. Cool slightly, peel and mash. Add margarine, raisins and orange peel. Beat until fluffy. Add a small amount of orange juice if potatoes seem too dry. Stir in raisins. Cut a slice off the top of each orange and scoop out pulp. Heap potato mixture into orange shells. Top with marshmallows and bake at 350° about 20 minutes.
Mix dry ingredients together. Add grated cheese, onions and peppers. Add eggs and oil; mix. Add creamed corn.
Trim fat from steak; cut into serving pieces. On a board, with a meat mallet, pound flour into steak. In skillet, over medium-high heat, in 2 tablespoons oil, cook meat until well browned on both sides. Remove steaks from skillet. In same skillet, heat other 2 tablespoons oil. Add onions, green pepper and garlic. Cook until onions are lightly browned. Stir in tomatoes, salt and pepper; heat to boiling. Return steaks to skillet. Reduce heat to low. Cover; simmer 1 1/2 to 2 hours, until meat is fork-tender. Remove steaks. Cook tomato mixture until thickened. Spoon over steaks. Great served over rice or noodles.
Slice beef into 1/4 in squares. Mix all ingredients (except bread) together in a glass bowl, cover with Saran Wrap and refrigerate overnight.
Place in greased and floured Bundt pan. Bake in 350° oven for 40 minutes.
Beat shortening, sugar, vanilla and eggs until light. Blend in flour, soda and salt. Stir in nuts and chips. Drop by teaspoon 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes in moderate 375° oven.