HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in 1/2 cup warm water. Measure flour into large bowl. Mix all other ingredients; add yeast mixture and pour over flour. Mix good and knead. Let rise. Punch down in bowl, take approximately 1/4 cup portions rolling in your hands to form a ball and place on cookie sheet. Bake on middle shelf at 350° for 10 minutes or until nicely browned. Yields approximately 2 dozen.
Brown beef; pour off drippings and blend in gravy mix, garlic, salt, water and rice. Bring to boil; reduce heat to low. Cover and simmer for 15 minutes. Stir in peas. Cook until rice is tender. Serve with gravy sauce. Serves 6 to 8.
Cook eggplant that has been peeled and cut in cubes until tender. Cook squash until tender. Saute chopped onion in 1/2 stick margarine until clear. Add eggplant, squash, onion and herb stuffing. Combine soup, egg, milk, pepper and half of the cheese. Mix. Pour soup over vegetable that has been placed in greased casserole dish. Sprinkle remainder of cheese on top. Cover top with cracker crumbs and dot with remainder of margarine. Bake 40 minutes in a 2-quart casserole dish 40 to 50 minutes at 350°.
In a large bowl combine cream cheese, Blue cheese and milk; beat until smooth. Add rest of ingredients and mix until combined. Shape into ball or wreath; sprinkle tops and sides with dried parsley. Use extra pimento to garnish if you wish. Chill until served. (Great to make ahead.) Serve with crackers or bread rounds.
Peel and seed cucumbers. This is a good recipe for larger cucumbers. Pack them in jars. Boil rest of ingredients and pour over cucumbers in jars. Cold pack for 5 minutes.
Heat oil in large skillet over medium-high heat. Add green pepper, garlic and onion. Cook and stir until crisp and tender. Stir in beans, tomatoes, ham, oregano, ground cayenne and bay leaf. Simmer 10 minutes. Remove bay leaf. Serve bean mixture over rice. Serves 4.
In small bowl, with electric mixer at medium speed, beat cream cheese until smooth; gradually blend in milk. Add Cheddar cheese, beating until well blended. Cover; chill 1 hour.
Spray cookie sheet with Pam. Press cookie dough out flat to edges of pan. Cook according to directions on roll of cookie dough. Take out when lightly brown, let cool completely. Cream together cream cheese, sour cream, sugar and vanilla; then fold in Cool Whip. Spread on top of cooled cookie (must be completely cool). Top with sliced strawberries. Store in refrigerator.
In large container, combine ingredients. Mix well. Store in airtight container. To serve, spoon 2 to 3 teaspoons into mug and add 1 cup boiling water. This will make a great gift when presented in an attractive container.
Puree cucumber with 1/2 cup yogurt, then add remaining ingredients. Refrigerate at least 1 hour.
Set tomato stem end down and cut into 8 evenly spaced slices, cutting to within 1/2-inch from the bottom. (Do not cut all the way through.) Arrange lettuce on salad plate and place tomato on the lettuce. Gently spread tomato slices slightly apart and drizzle 1/2 of the dressing over the tomato. Cut egg slices and put between each tomato slice. Drizzle with the rest of the dressing. Garnish with chopped green onions and/or parsley.
Mix butter and cake mix; add eggs. Press into bottom of a greased 12 x 9-inch pan. Mix softened cream cheese, egg and confectioners sugar; put on top of cake mixture. Bake at 350° for 20 minutes. Sprinkle confectioners sugar over top.
Add sugar, flour, vanilla, cocoa and salt. Stir in hot tap water (just enough to mix everything well, without lumps). Cook on low heat. Add butter; stir. Add milk and stir; cook for 20 to 30 minutes.
Preheat oven to 350°. Combine the cake mix, egg, and butter and mix well. Pat into a lightly greased 13 x 9 inch baking pan. Prepare filling.
Cook macaroni. At the same time, saute onion and celery until tender in 2 tablespoons of margarine. Add drained mushrooms. Drain macaroni. Add soup and stir. Add tuna, onions and celery. Stir well. Serve.
Cream butter and sugar. Add eggs, 1 at a time, beating after each addition. Sift flour with salt and baking powder; add alternately with milk. Add vanilla. Bake in 4 layers at 350° for 25 to 30 minutes. Frost with your favorite recipe.
Mix sugar and flour. Beat in eggs, one at a time. Add syrup and butter. Pour over nuts in pie shell. Bake for 10 minutes at 375°, then for 30 minutes at 350°.
Combine sugar and syrup in 3-quart saucepan. Cook over moderate heat, stirring frequently, until mixture boils. Remove from heat.	Stir in peanut butter.	Mix well. Add Rice Krispies. Stir until well blended. Press into 13 x 9 pan. Melt chocolate and butterscotch chips together over hot, not boiling water, stirring until well blended. (Can also be melted in microwave on High for about 2 minutes. Do not overcook.) Spread over Rice Krispies. Cool and cut into squares.
Combine in a small bowl popcorn, water and food coloring, if used. In 3-quart saucepan, melt shortening. Stir sugar into shortening. Add popcorn and water to this. Stir with wooden spoon constantly until popcorn starts to pop. Cover, shaking constantly. Pop quickly over high heat. At the peak of popping, remove from heat to prevent sugar from burning. Pour onto cookie sheet. When cool enough to handle, break apart pieces. Store in sealed container. Makes approximately 5 cups.
Place 1 teaspoon of butter or margarine and 1 tablespoon of brown sugar in each of four 10 ounce custard cups. Arrange a slice of pineapple and a cherry in each cup. Preheat oven to 450°. Shape 1 1/2 biscuits into a round circle. Place on top of pineapple in cups. Bake for 10 to 15 minutes, until biscuits are cooked through and golden.
Put cubed cheese, diced celery, minced onion and sliced and diced ham into large bowl. In small bowl, mix vinegar, sugar and Miracle Whip together, then pour over ingredients in larger bowl. Fill sandwich rolls with mixture. Wrap sandwiches in foil. Store in refrigerator until ready to use. Heat in a 350° oven for 20 minutes.
Preheat oven to 350°. Combine coconut, flour and baking powder. Beat egg whites until foamy; add cream of tartar and Sucaryl. Beat until peaks form. Fold egg whites into coconut mixture. Drop onto greased cookie sheets. Bake 12 to 15 minutes.
Cream butter and sugar slowly over heat. Add eggs, flour, chocolate bits and flavoring. When well mixed, pour into two 9 x 9-inch baking pans. Bake at 350° for 35 to 40 minutes.
Mix together in baking dish, uncooked. Bake at 350° for 30 or 45 minutes. Stir once.
Blend and mix. Bake at 350° for 1 1/2 to 2 hours.
Brown beef and onions together. Add tomato sauce and spices. Simmer for one hour. Add cooked spaghetti and put in a greased roasting pan. Bake at 325° for 45 to 60 minutes. Serves approximately 15.
Melt brown sugar, margarine, cinnamon and vanilla in saucepan; bring to a boil for 1 minute. Cut each biscuit into 1/4 pieces. Line bottom of Bundt pan with 1 can of biscuits. Pour 1/3 of sauce and repeat twice. Bake at 350° for 30 minutes.
Preheat oven to 350° (325° for glass pan). Combine brownie mix, yogurt, egg whites (or substitute) and vanilla in a bowl. Mix well. Batter will be very thick. Spread in 9 x 13-inch pan and bake for 22 to 24 minutes or 32 to 34 minutes in a 9 x 9-inch pan or 8 x 8-inch pan. Cool before cutting. Makes 24 servings.
About 45 minutes before serving or early in day: Preheat oven to 425°. In large bowl, mix flour, sugar, baking powder, salt and baking soda. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.
In a large bowl, blend all ingredients together and put in pie shell. Bake at 350° for 50 to 60 minutes or until knife inserted comes out clean.
Cream butter and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda; add alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured pans. Bake at 350° for 25 minutes. Cool; frost with cream cheese frosting. If using self-rising flour, omit soda.
Mix cornstarch, sugar and salt; add pineapple. Cook until clear and thickened. Add beaten yolks. Cook 1 minute. Cool. Add lemon juice. Pour into baked shell. Top with meringue made by folding 4 tablespoons sugar into stiffly beaten egg whites. Brown in a 325° oven.
Bring broth to a boil in large saucepan; add salt and grits. Return to a boil, reduce heat and continue to cook for 5 minutes. In another pan, saute onion and bell pepper in margarine until onion is transparent; set aside. Add cheese to grits until all cheese is melted and incorporated. Add remaining ingredients. Stir to mix.
Mix the corns and eggs together, then add sugar, cornstarch, seasoned salt and dried onion to mixture. Then stir in milk and melted margarine. Pour into a 3-quart casserole dish. Bake 1 hour at 400°, stirring once.
Fry bacon until crisp in skillet. When cooled, crumble in same pan with drippings. Add 1 quart tomatoes, onion, parsley and sugar until boiling. Add bread (enough until not too runny).
Brown ground beef and onion and drain well. Cut lettuce into bite size pieces. Mix ketchup and mayonnaise together in a separate bowl. Then combine all other ingredients in a large bowl. Pour in ketchup and mayonnaise mixture and mix well.
Cream together margarine, sugar and brown sugar. Add eggs and peanut butter. Sift flour, salt and soda. Add to creamed mixture. Stir in oats. Bake on greased cookie sheet at 350° for 12 to 15 minutes. Take out and melt chocolate chips. When cool, ice with combined powdered sugar, peanut butter and milk.
Combine pears, sugar and pecans and let set for 1 hour, stirring often. Add flour, nutmeg, cinnamon, salt and soda. Add oil, vanilla and eggs. Do not use mixer. Pour into tube pan sprayed with Pam. Bake at 350° for 1 hour and 15 minutes. Allow to cool in pan for 15 to 20 minutes before removing from pan.
Mix all together real good. Put in baking dish. Bake in a 350° oven for 30 minutes.
Mix melted butter in cracker crumbs. Put 3/4 of the crumb mixture in pan 9 x 12-inch size. Put cherry pie filling on crumb mixture. Beat milk, cream cheese, Dream Whip, sugar and 1 teaspoon flour. Pour over the pie filling and chill.
In a 2 quart glass casserole dish, combine first 5 ingredients. Cover and microwave on high for 3 minutes. Add remaining ingredients except the shrimp. Cook an additional 5 minutes. Stir mixture and add cooked shrimp. Cover and cook an additional 6-7 minutes. Let stand for 5 minutes.
Bring to a boil the pineapple, sugar and flour. Remove from heat; add jello. Drain cherries and add. Let cool 10 minutes or longer. Add pecans and bananas (quarter bananas lengthwise and slice). Pour in baked pie shells. Cover with Saran Wrap. Chill overnight. Spread Cool Whip over pies when ready to serve. Makes 3 small pies or 2 large.
First, peel and boil potatoes to mash. Brown hamburger, salt and pepper to taste. Drain off grease. Add the can of tomato soup to the browned meat. Drain and add the green beans. Mix well; let simmer. When the potatoes are ready, mash with butter, salt and pepper to taste. Put hamburger mixture in a baking dish. Spread mashed potatoes on top. Sprinkle grated cheese over the potatoes. Bake at 350° until cheese is melted.
Bring to a boil over medium heat sugar, margarine and milk. Boil 10 minutes. Remove from heat and beat in remaining ingredients. Pour into greased 9 x 13-inch pan.
Put cornstarch in measuring cup, then fill remainder of cup with all-purpose flour. Sift together 3 times. One cup of this is equal to 1 cup sifted cake flour.
Mix the last 5 ingredients together in a large bowl. Add the meat and mix real well, so every piece of meat is coated. Put into a closed container and marinate for 48 hours in refrigerator. After 48 hours, line the bottom of your oven with foil. Spray oven racks with Pam cooking spray. Lay meat slices on racks and turn oven to 125° and cook for 4 hours or until it looks dry. Take out, cool and refrigerate in a Ziploc bag.
Debone and remove skin from chicken. Dredge the chicken pieces in flour seasoned with salt and pepper. Set aside. Saute onion and garlic in some olive oil, just until onions are clear (not browned). Remove from pan and deglaze the pan with white wine. Pour the wine over the onion and garlic.
Microwave potatoes 8 to 10 minutes, until tender; cut in 3/4-inch cubes. Cube chicken and brown in skillet with oil. Add potatoes; toss until potatoes are slightly browned. Add salsa and corn; toss until heated through. Serves 4.
Cook all ingredients in saucepan until it thickens. Remove from stove and cool. Spread over baked cake.
Slice potatoes. Place in 2-quart baking dish with salt and pepper. Place pork chops on potatoes. Dilute mushroom soup. Pour over chops and potatoes. Sprinkle dry onion soup mix over all. Bake at 350° for 1 hour. Uncover and finish baking until chops are cooked to desired tenderness.
Chop finely all together (except wrappers). Roll in wonton wrapper. Fry in hot oil, 2 or 3 minutes. May also be baked or microwaved. Quantity depends on how full you want the rolls to be.
Pour boiling water over cornmeal. Stir and let cool. Add butter and egg yolks. Stir until thoroughly blended. Stir in buttermilk. Combine salt, sugar, baking powder and soda. Add to cornmeal mixture. Beat egg whites to soft peaks. Fold into cornmeal mixture. Pour into greased 1-quart baking dish. Bake for 45 to 50 minutes until set at 350°.
Beat all ingredients in blender for a few seconds. Pour into a greased 10-inch pie pan. Bake at 350° for 30 minutes or until brown. Cool before cutting.
Combine syrup, sugar, salt, butter and vanilla; mix well. Add eggs. Pour into 9-inch unbaked pie shell. Sprinkle pecans over all. Bake in preheated 350° oven for approximately 45 minutes. When cool, you may top with whipped cream or ice cream.
Wash potatoes; dry and pierce with fork. Do not wrap in foil. Bake at 450° for 1 hour. When potatoes are done, melt butter in skillet and saute onions until clear. Halve potatoes lengthwise; scoop out pulp, leaving shells intact. Mash potatoes and add other ingredients, beating in enough milk to make fluffy consistency. Fill shells. Pile high. Bake at 400° until tops are lightly brown.
Put chicken, soup and broth in 13 x 9-inch baking pan. Mix biscuit mix, butter and milk; spoon evenly over chicken mixture. Bake at 350° for 1 hour or until done and crust is brown. This is good served over noodles or rice.
Cook rice and drain. Mix with cheese and broccoli until cheese is melted. Add chicken soup, water chestnuts, milk and soy sauce with buttered bread crumbs on top. Bake at 350° for about 20 minutes.
Preheat oven to 400°. Flatten biscuits slightly and put mustard on one side. Wrap biscuit around hot dog, pinching the sides together firmly. Place on a baking sheet. Bake 15 minutes.
Mix first 3 ingredients into crumbs. Remove 1 cup crumbs for topping.
Crush graham crackers. Put in large pan. Add cut nuts and cut fruit; stir well. Pour condensed milk over ingredients; stir well. Will just hold together. Cake can be packed back into empty cracker box. You may think it won't all go, but it will. Leave in box overnight before cutting.
Slice vegetables thinly. In a buttered 2-quart casserole, place a layer of vegetables. Mix all dry ingredients together. Add 1/2 of this to first layer. Also, add 1/2 of cheese (both kinds). Dot with margarine. Continue with layers of vegetables, dry ingredients, cheese and margarine. Cover and bake at 350° for 40 minutes. Remove cover and bake 10 minutes or so longer. Will serve 6. Very good!
Boil chicken until tender. Cut into bite size pieces. In casserole dish, combine chicken with rice, soups and 2 cans water Sprinkle cheese on top. Bake in 350 oven for 1 hour.
Combine over low heat, cream cheese, mushroom soup, mayonnaise and worcestershire sauce. Stir until smooth and remove from heat. In a separate bowl, dissolve 2 envelopes of knox gelatin in cold water. Add crabmeat and gelatin to pan ingredients and then add celery and onion and stir.
Melt margarine in oblong baking dish. Combine sugar, flour and milk; pour into dish. Spoon pie filling on top. Bake at 350° to 375° for 35 minutes.
Prepare cake mix according to package directions. Preheat oven to 350°. Pour 1/2 of cake batter into 8 1/2 x 13-inch greased cake pan and bake 15 minutes.
Mix flour, sugar and salt; gradually add scalded milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes; remove from heat. Add small amount to egg yolks; stir into remaining hot mixture. Cook 1 minute, stirring constantly. Add butter and vanilla and cool slightly. Pour into pie shell. Cover with meringue made of egg whites and sugar. Bake at 350° for 12 to 15 minutes.
Place butter, onion and green pepper in 2-quart glass casserole. Microwave on Roast for 4 to 5 minutes (until vegetables are partly cooked). Stir in remaining ingredients. Cover with plastic wrap.
Preheat oven to 375°. Combine syrup, sugar and butter in saucepan. Bring to boil, then simmer uncovered for 5 minutes, stirring occasionally. Cool slightly. Place pecans in shell. Mix eggs, vanilla and salt in bowl. Gradually stir in cooled syrup. Pour over pecans. Bake 35 to 40 minutes until silver knife comes out clean. Cool.
Stir gelatin, water and red hots until dissolved. Add remaining ingredients. Pour into an 8 x 8-inch pan and chill until partially set. When partially set, add walnuts. In separate bowl, blend cream cheese, milk and mayonnaise. Swirl cheese mixture into gelatin to achieve a marbled appearance. Chill until firm.
Use a big pan. Mix all ingredients, except soup, together with 1/2 of the broth. To rest of broth, add mushroom soup. Pour over dressing. Bake 1 hour at 350°.
Mix all ingredients well. Pour into pie crust. Bake at 350° for approximately 45 minutes.
Blend well all ingredients. Chill. Hollow out pumpernickel roll. Fill with dip. Use bread for dipping.
Blend 3 tablespoons butter with flour in saucepan over low heat. Add milk and cheese and stir until cheese melts (thin with milk if too thick). Stir cracker crumbs into 1/2 cup melted butter. Line 1 1/2-quart casserole with 1/2 of crumb mixture. Alternate layers of asparagus and almonds. Top with cheese sauce and remaining cracker crumbs mixture. Bake at 375° for 20 minutes.
Using mixer, beat eggs. Add sugar, vanilla, oil and grated zucchini. Mix flour, salt, soda, baking powder and cinnamon together. Add to egg mixture gradually. Then add nuts. Bake in 2 greased and floured loaf pans at 350° for 1 hour. Slice and serve warm with butter; serve cold with cream cheese or just serve plain.
Fold egg whites in Ritz crackers, sugar and pecans. Then add salt and vanilla. Pour into buttered pie pan. Bake at 325° to 350° for 30 to 50 minutes. Top with Cool Whip and melted Hershey's chocolate. "Um-um good."
Place ingredients in slow cooker or crock-pot and cook until tender. Add other seasonings to your taste.
Wash and boil potatoes. Peel and slice potatoes and eggs. Melt butter and sour cream in saucepan. Put potatoes, onion, eggs, parsley, salt, pepper and bread crumbs in layers in baking dish. Repeat, ending with crumbs. Sprinkle with paprika. Bake in oven which has been preheated to 350° for 30 minutes.
In a sauce pan combine soup and broth, stir in potatoes and cook over medium low heat until mixture just begins to simmer and potatoes are heated through. Yield four servings.
Prepare macaroni and cheese per directions. Add mushroom soup, tuna, June peas and bell pepper. Place into baking dish. Cook for 15 minutes at 400°. Add grated cheese and cook until cheese is melted.
Mix crab, mayonnaise and cream cheese. Heat soup and gelatine. When soup mixture is cool, add crab mixture, celery and onions. Mix together. Put in mold and let set. Unmold and serve with crackers or chips.
Crush wafers in food processor. Combine crumbs with melted butter and press into bottom of a 9-inch spring-form pan. Melt chocolate in a double boiler over hot, not boiling water, or in the microwave. Allow to cool slightly.
Cream the cream cheese, then add eggs, sugar and vanilla. Pour into aluminum muffin liners 1/2 to 3/4 full. Bake at 300° for 25 minutes. Let stand 5 minutes. Take 1 cup sour cream and 1/4 cup sugar. Beat and fill. Bake 5 minutes. Refrigerate and add favorite topping after chilled.
Brown rice in 1/2 stick of butter. Mix all ingredients together and put in square baking dish. Bake at 325° for 1 1/2 hours. Serves 6.
Mix flour and sugar; bring to a boil. Mix margarine, Crisco, water and cocoa. Pour over flour and sugar. Add eggs, vanilla, cinnamon, soda and buttermilk. Bake on greased cookie sheet 20 minutes at 350°.
Mix first 3 ingredients together and pat into 8-inch square pan, ungreased. Mix next 6 ingredients together and add coconut and nuts. Pour over crust.
Cook pork and beef until they crumble and begin to brown. Add onions, garlic, salt, spices and herbs. Saute for 3 or 4 minutes. Add potato water and bring to a boil uncovered. Reduce heat and simmer for 45 minutes to an hour until liquid is absorbed. Stir often. Remove from heat and stir in chopped potatoes and eggs. Mix until well combined. Chill mixture thoroughly. Fill 2 pastry lined pie plates. Top with pastry and seal edges. Make several slashes in top to let out steam. Bake at 450° in lower 1/3 of oven for 10 minutes. Lower heat to 350° and bake until crust is brown. Cool 15 to 20 minutes before serving.
Mix over heat until sugar and jello are dissolved. Pour over popped corn. Butter hands real good and form popcorn balls.
Blend soups and milk in greased casserole. Stir in meat, vegetable and 2/3 noodles. Top with remaining noodles. Bake in moderate oven (350°) for 50 minutes. Makes 8 servings.
Peel, core and slice apples. Put in pie dish with sugar and water. Bake in moderate oven 10 minutes. Cream together butter and sugar. Gradually beat in eggs and stir in flour. Spread this mixture over hot apples. Return to oven for 35 minutes. Sprinkle over with sugar before serving.
In a saucepan, combine gelatin, 1/2 cup sugar, spices and salt. Stir in evaporated milk and beaten egg yolks. Cook and stir over low heat until slightly thickened. Remove from heat. Add pumpkin. Chill, stirring occasionally, until slightly thickened. Beat egg whites to soft peaks, gradually adding remaining 1/4 cup sugar. Continue to beat until they hold a soft peak. Fold in pumpkin mixture and spoon into the pie shell. Chill until firm and garnish with whipped cream and/or raisins which have been soaked in rum.
Sift together flour, sugar, baking soda, baking powder and salt into a bowl. Add shortening, egg, apples and milk. Beat at medium speed for 3 minutes. Pour batter into greased 9 x 13-inch pan.
Mix together the soups and rice. Put in bottom of casserole dish. Place chicken pieces on top of rice mixture. Cover and bake. When chicken is done, uncover and cook to brown the chicken.
Mix the sugar and the lime in a small pitcher and crush it. Add "Cachaca" or vodka and mix. Add ice. Serve.
Mix grated cheese and sausage. Add Bisquick mix, a little at a time, until cheese and sausage mix. Knead until blended. Set aside. Stuff peppers with cheese. Take small amount of mixture and pat like pancake and wrap pepper. Dip in egg and then roll in Shake 'n Bake. Bake in oven at 325° for 20 to 25 minutes.
Blend cream cheese, 2 tablespoons butter and milk. Add chicken, salt, pepper and onion. Separate crescent rolls into 4 rectangles. Press out perforations. Spoon 1/2 cup of mixture on center of each. Pull up four corners, crimp edges and seal. Brush all sides with remaining butter. Dip in crushed croutons. Bake on ungreased cookie sheet 20 to 25 minutes at 350° until golden brown. Makes 4.
Cut melon into 12 wedges; remove seeds and rind. Place wedges on plates or platter. Lay ham slices over the top. Garnish with pepper. Makes 6 servings.