HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl combine yeast and 1 3/4 cups flour, water, sugar and salt. Beat at low speed 30 seconds, scraping sides of bowl often. Beat at high speed 3 minutes. Stir in enough of rest of flour for stiff dough. Knead 5 to 8 minutes. Cover and let rest 15 minutes. Cut into 12 portions, shape and let rest 20 minutes. Meanwhile, add 1 tablespoon sugar to 1 gallon water and bring to boil. Cook bagels 7 minutes in simmering water, turning once. Bake at 375° on ungreased pan for 30 to 35 minutes. Do not use cast-iron pans or sheets, the bagels will stick.
Place all ingredients in blender and blend until smooth. You may need to add more orange juice if too thick or a little more fruit if too thin. Serves 2.
Cover chicken breast with water and boil until done. Cut chicken into small pieces. In large bowl combine remaining ingredients (reserve 1 cup of stuffing mix dry to sprinkle on casserole). Mix ingredients well. Add 1 cup of water if needed.
Preheat oven to 350°. In 2-quart mixing bowl, place the taco seasoning. Add oil and blend thoroughly. Keep this mixture well blended while following next step. On two layers of paper toweling, place one pita half, inside up. Using a pastry brush, paint generously with seasoned oil. Place another pita on top, inside down. Roll vigorously with rolling pin. Both pitas should end up equally coated.
Steam or boil peeled potatoes until soft. In large bowl roughly chop up potatoes and grate onion into them. Add crumbled corned beef and also salt and pepper to taste. Place pie shell on bottom of pie dish and mold. Then add the meat mixture. Top with upper pie shell and trim edges of crust. Make 2 to 3 slits in top of pie with a knife to vent. Bake at 350° for about 20 minutes or until golden brown crust.
Lightly bake pie crust. Mix all ingredients and pour into cooled pie shells. Refrigerate at least 1 hour, longer if possible, before serving.
Brown sausage until crumbly; drain and set aside. Mix eggs with cottage cheese, chives, pepper and cheese. Set aside. Divide each roll into 8 sections. Thinly roll each section and press into greased miniature muffin tin cups. Add sausage and top with egg mixture. Bake at 350° for 20 minutes.
In a large skillet briefly saute garlic in the olive oil on medium-high. Add carrots and cook 3 minutes. Add onions and continue cooking and stirring often. Add broccoli stalks and water. Cover; simmer about 5 minutes. Add zucchini, broccoli flowerets, mushrooms and seasonings. Stir well; cover and continue to cook until vegetables are tender. Add tomato wedges and cook briefly. Serve immediately. Delicious over rice.
Butter a 9 x 13-inch pan. Butter both sides of bread and cut off crusts. Place 8 slices of bread in the pan, forming a crust. Combine chicken, eggs, olives, mushrooms and mayonnaise together. Spoon over bread. Top with remaining bread. Mix soup and sour cream together. Pour over bread. Bake at 350° for 30 to 45 minutes.
Heat deep fat to 380°. Slice onions; separate into rings. Put remaining ingredients in blender; whip until smooth. Dip onion rings into batter; drip excess from rings and drop into hot fat. Fry until golden brown. Drain on brown paper.
Blend jello with boiling water until smooth and well dissolved. Add vanilla ice cream. Stir ice cream until dissolved. Blend in peppermint extract and semi-sweet chocolate that has been chopped in small pieces. Pour into pan and chill. Garnish with whipped cream.
Cook puddings. Mix together. Chill. Cut fruit into bite-sized chunks. Put fruit and nuts in dish. Add puddings until all fruit is coated. Chill and serve.
Brown meat, onion and green peppers; drain. Add cooked noodles and corn. Mix and place in 4-quart casserole dish. Combine soup and water; pour over mixture. Top with bread crumbs. Bake 45 minutes at 375°.
Cook the pasta in salted water; do not undercook. Drain and generously coat with cooking oil. Mix all remaining ingredients together; add to pasta (best if marinated at least overnight).
Place tortilla on microwavable plate. Arrange cheese slices on tortilla without overlapping. Fold tortilla in half. Cover. Microwave on high 25 to 45 seconds or until cheese is melted. Let stand, covered one minute or until cool enough to eat. Fold in half again.
Sift sugar and measure out 3 cups. Measure 1 cup Crisco all vegetable shortening. Add sugar gradually to the Crisco in an electric mixer and cream thoroughly. Add one egg at a time and beat thoroughly until 6 eggs have been beaten in thoroughly. Sift cake flour once and measure out 3 cups. Add baking soda and salt and sift again. Gradually add the flour mix into the batter mix. Add flavoring and sour cream. Mix well. Bake in a tube pan, well-greased and lightly floured, for 1 1/2 hours in 300° oven.
Cream sugar, butter, egg and vanilla until light and fluffy. Sift flour, baking powder, salt and cinnamon together. Stir into creamed mixture. Fold in nuts and apples. Spread into a well-greased and floured (8-inch) pan. Bake at 350° for 25 minutes.
Clean mushrooms. Combine with tomatoes, onion, artichoke hearts, black olives, garlic powder, salad dressing, basil, onion, salt and parsley, tossing gently. Cover and refrigerate 8 hours or overnight. Drain well and serve on spinach or endive. Garnish with crumbled bacon. Serves 10 to 12.
Combine butter and preserves. Beat at low speed of an electric mixer 1 minute or until mixed well. Cover and chill. Remove from refrigerator 30 minutes before serving. Serve with croissants. Yields about 1 1/4 cups.
Sprinkle liberally with soy sauce and pepper. Place in baking pan and cover with foil. Let marinate for about 1 hour and place in a 400° oven for about 2 hours, depending on size. Do not add salt as the soy sauce is salty. It makes delicious gravy.
In a large bowl, mix Cool Whip, oranges, pineapple and cottage cheese. Sprinkle dry pudding mix over Cool Whip mixture and stir to blend all ingredients. Add chopped nuts if desired. Chill for at least 2 to 3 hours.
In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk and pineapple with juice. Mix well. Blend in 1 tsp. coconut extract, rum extract and 1/4 cup Cool Whip. Spread mixture evenly into pie crust. Refrigerate for 15 minutes. In a small bowl, combine remaining 3/4 cup Cool Whip and 1/2 tsp. coconut extract. Spread mixture evenly over cheesecake filling. Sprinkle coconut evenly over top. Refrigerate until ready to serve. Serves 8. 233 calories per serving (7 grams fat).
Grate cheese and allow cheese and margarine to come to room temperature. Mix well. Add flour gradually. Roll into small rolls. Chill and slice 1/8-inch to 1/4-inch. Bake on cookie sheet at 350° for 8 to 10 minutes. Cookies can be topped with a pecan half before baking.
Season to taste with 2 Chronicles 9:9. Follow Solomon's prescription for a good boy in Proverbs 23:14 and bake.
Skin and slice tomatoes, add remaining ingredients. Pour into pie shell, sprinkle with the 2 Tbsp. brown sugar and 2 Tbsp. butter. Cover with top crust and bake at 375 degrees for 45 minutes.
Mix sugar, shortening, water and salt; cool. Into measuring cup, put 1 teaspoon sugar, yeast and warm water; stir. Let rise to top of cup while first mixture cools to lukewarm. Combine the 2 mixtures in a bowl. Beat egg and add to mixture. Add flour, one cup at a time. Stir until as stiff as you can handle. Cover and refrigerate overnight. Make out in rolls or 2 loaves. Let loaves rise again for about 2 hours. Put in greased pans and bake at 400° for 15 minutes.
Mix all ingredients. Spread in Pyrex pie plate. Top with slivered almonds and paprika. Bake 15 minutes at 375°. Serve hot with crackers.
Arrange sweet potatoes in a shallow casserole dish. Make 5 cuts partially through loaf of Spam. Place in loaf dish.
Bring cream cheese and Cheddar cheese to room temperature. Combine all ingredients except almonds, using the milk sparingly, if at all. Mix thoroughly. Form into a ball. Wrap and chill. Roll in almonds before serving with hearty wheat crackers. Adjust to taste.
Brown ground beef with onion. Drain and add remaining ingredients and simmer for 20 minutes.
Prepare rice according to directions on the package and combine remaining ingredients. Add salad dressing and chill 2 hours. Add peanuts just before serving.
Mix sugars, pumpkin and oil. Add rest of ingredients and mix well. Grease and sugar or flour pans. Makes 3 loaves. Bake at 350° for 1 hour. May use topping on hot bread.
Combine all ingredients except peas. Cover and chill 3 hours or overnight. Rinse peas in cold water. Blanch in boiling water 1 minute. Drain and place blanched peas into ice water. Pat dry. Slit curved edge of pea to 1/2-inch and fill with cream cheese filling.
Brown beef with mushrooms, garlic and seasonings. Add spinach, cook only until spinach is thawed. Stir in soup and sour cream. Pour into casserole dish, top with cheese. Bake at 350° for 30 minutes, until cheese is browned.
Melt oleo and mix herb stuffing. Divide in half and mix soup and sour cream with 1/2 of stuffing mix and all other ingredients. Place in buttered baking dish. Spread the last half of the herb stuffing mix on top. Bake at 350° for 25 to 30 minutes.
Mix sugar and butter. Add eggs and mix. Add cocoa, flour, and vanilla. Pour into 9 inch greased pie plate. Bake at 325 degrees for 25 to 30 minutes. Serve warm with vanilla ice cream.
Heat oven to 350°. For meat loaves, combine first seven ingredients in large bowl; mix lightly, but thoroughly. Shape meat mixture into eight 3 x 2-inch loaves. Place in a 7 x 11-inch baking dish. Bake 30 to 35 minutes or until centers of meat loaves are no longer pink.
First you make it round. Cook it in the pan for 4 to 5 minutes. Turn it twice and roll it so it doesn't burn. Take if off and you eat it with tea in the morning.
Brown venison. Add remaining ingredients and enough water to cover; simmer 2 to 3 hours. Best when reheated. The trick is in the vinegar. Use 1 tablespoon vinegar with all venison roasts, chops, burgers, etc.; it takes all the wild smell away. You can freeze this in Ziploc bags for a later date.
Mix butter, sugar, nutmeg and pecans in skillet. Cook until it thickens. After it thickens, put on top of sweet potatoes. Bake until sweet potatoes are done, then add pineapple and marshmallows. Put in the oven for another 5 minutes. Serves 5 to 6.
In large bowl, add all fruits and nuts. Melt marshmallows in saucepan with milk. Heat and pour over fruit and nuts. Mix well. Pack into 3 loaf pans, lined with freezer paper. Will keep in refrigerator or freezer.
Mix Jell-O with boiling water in an 8 x 8-inch square pan. Add ice cubes and stir until melted.
Mix flour with baking soda. Combine butter, both sugars, pudding mix and vanilla in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 8 to 10 minutes.
Place almond bark in top of double boiler. If slab type bark is used, cut into chunks. Chips do not need to be cut. Place over hot water and melt slowly over low heat until bark is melted. Don't let water boil and don't let top touch water. Stir in peanut butter when bark is melted. Remove from heat. Add remaining ingredients. Press into buttered 9 x 13-inch pan. Cool until firm. Cut into bars.
Soak peas in water overnight, or simmer 2 minutes and let soak 1 hour. Add ham, onion and seasoning. Bring to a boil. Reduce heat and simmer 1 1/2 hours. Add vegetables and simmer 40 minutes. If too thick, add more water.
In 1/4 cup melted butter, quickly brown the chicken on both sides. Place in a single layer in a baking dish. Add salt and pepper. Brush with remaining butter. Bake at 350° for 40 minutes. Meanwhile, combine juices, sugar, soy sauce and cornstarch in a saucepan. Cook, stirring constantly, until thick. Stir in fruit. Pour sauce over chicken and bake 15 minutes longer, until chicken is tender.
Bring cornstarch, jello, sugar and water to a boil. Boil until thickens. Take off heat and cool. Pour in fresh strawberries, and pour into 9-inch graham cracker crust. Top with Cool Whip. Store in refrigerator until filling congeals.
Cook noodles in salted, boiling water and drain. Melt butter in skillet, add onion and saute. Add cabbage, salt and pepper to taste. Cook until cabbage is of desired tenderness (approximately 10 minutes). Add noodles and tomatoes, toss mixture until extremely hot. Serves 6 to 8.
Use square casserole dish. Put layer of asparagus, then layer of mushroom soup. Sprinkle over this the pecans, chopped. Add another layer of each and asparagus juice. Top with cornflakes. Sprinkle on grated cheese. Bake in moderate oven at 350° for 30 minutes.
May be served hot or cold. If served hot, add 3 cups fine bread crumbs and bake in	moderate oven	until hot and bubbly.
Spread toasted muffins with tomato sauce. Sprinkle with Italian seasoning and cheese. Top with meat. Place on baking sheet. Bake at 425° until cheese melts. Serves 4.
Combine pudding mix, sugar and milk in a small bowl. Beat slowly with rotary mixer or at lowest speed of an electric mixer until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once.
Boil potatoes (partially cook, not too soft). Cool and grate. Melt butter in chicken soup; cool. Blend in sour cream and green onions. Add to potatoes; season. Add grated cheese. Put in casserole and sprinkle some grated cheese on top. Bake at 350° for 45 minutes.
Core and peel apples. Slice each apple into pieces and place in large bowl. Add lemon juice, sugar, flour, cinnamon and nutmeg. Toss and toss and toss and toss and toss. Prepare pie crust and place first one loosely in a 9 inch pie pan. Trim edges leaving about 1/4 inch around the edge. Place apples in pie shell. Prepare second pie shell (when rolling it out, roll out wider than the pie pan). Place pie shell over apples and trim, leaving a little more than a 1/4 inch hanging over. Join the edges together by pinching and tucking them together. Make a design on top, brush milk on top and sprinkle on sugar.
Mix together Cool Whip and orange jello. Mix all together and chill 3 to 4 hours.
Mix all ingredients together and pour into unbaked pie shells. Bake at 350° until done.
On lightly floured surface, roll pastry to 12-inch circle. Place in 10-inch tart pan or quiche dish (9-inch pie plate may be substituted). Prick bottom and sides of pastry with fork. Bake at 400° for 9 to 11 minutes or until golden brown. Cool.
Mix the cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. Mixture will be thick. Stir in pumpkin and spices. Spread over cream cheese layer. Refrigerate 4 hours or until set.
Thaw fish. Cut fillets into 1-inch pieces. In a 1 1/2-quart casserole, stir together process cheese spread and milk. Stir in peas, rice, dill weed and fish. Bake, covered, in a 375° oven for 40 to 45 minutes or until heated through. Stir once or twice.
Place in bowl potatoes, onion and eggs. Sprinkle with salt and pepper. Mix remaining ingredients and pour over potato mixture and toss lightly. Makes 6 servings.
Drain pear juice into saucepan. Add sugar, vinegar and soy sauce. Blend cornstarch and water. Add to mixture in saucepan. Stir until thickened. Slice pears into small pieces and add.
Heat wok to 325°. Add 2 tablespoons vegetable oil, celery, onion, garlic and pork. Fry 2 minutes, turning until meat is not pink. Add mushrooms, carrots and water chestnuts and stir-fry until carrots are cooked but still crisp.
Mix together. Grease cake pan, then put in flour so cake does not stick in pan. Put mix in pan. Set oven at 350° and leave in oven for about 30 to 40 minutes.
Mix the sugar and strawberries well; let stand 20 minutes, stirring occasionally. Dissolve the Sure-Jell in the hot water; boil 1 minute. Add this to the crushed berries; stir for 2 minutes. Put in jars; let stand 24 hours. Seal and freeze. You can make berries and peaches just the same way.
Cut potatoes, onions and carrots up. Cover with water and bring to a boil. Decrease heat to medium. Cut steak into bite-size pieces and brown in skillet. Add to mixture of vegetables. Add seasoning and cook until done.
Have everything at room temperature. Cream butter, cheese, then add flour. Shape into 2 rolls. Chill, then cut into biscuits. Bake at 450° for 5 to 10 minutes.
Cook first five items for 30 minutes. Add broccoli and cook 20 minutes. Add cheese and soup, cook until melted. (I melt the cheese in the microwave first.)
Add 1 cup salt to the sliced cucumbers. Cover with water; let set 3 days. Drain. Wash in cold water. Add the alum; cover with water for 24 hours. Rinse in cold water 3 times. Put back in jar. Cover with vinegar. Let set 7 days. Drain vinegar. Put 3 cups sugar, small bag of spice and 1 teaspoon turmeric. Let stand 24 hours. Add 2 more cups of sugar. On the third day, add 2 more cups sugar. That makes 7 cups. Your pickles are done!!!
Drain pineapple, reserving 1 tablespoon syrup. Combine pineapple chunks, reserved syrup, mandarin orange sections, coconut, marshmallows and cherries with sour cream. Cover and chill for 2 to 24 hours. Before serving, sprinkle with pecans.
Put all ingredients in ice cream churn; do not stir. Freeze. (As it is freezing in the churn, it will mix itself.)
Combine baking mix and sugar in a large bowl; add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Place on a baking sheet coated with cooking spray. Bake at 450° for 10 minutes. Split biscuits; serve with gravy. Makes 9 biscuits.
Mix well and pour into a 9 x 12-inch pan or dish. Refrigerate overnight. Next morning, preheat oven to 350°. Bake for 35 to 40 minutes at 350°. Can be cut in half or doubled with good results. Cut into squares to serve. Serves 6. Great as main breakfast dish, served with fruit juice or fruit salad.
Combine milk, rice, pudding mix, raisins and egg in a saucepan. Stir over medium heat just until mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into bowl or custard cups. Sprinkle with nutmeg and cinnamon.
Peel all fruits that have skins. Remove all seeds and cores. Add all fruits in blender (or if you have a juicer, even better). Once mixed, add sugar, cinnamon, vanilla and crushed ice. Blend on low speed. Add water, if needed. Taste; if too sweet, add lemon juice. You might want more sugar. Great for breakfast. Pour in glass. (If you want, put umbrella with cherry on stick.)
Add enough flour to make a soft dough, about 5 cups. Put flour in bowl. Add sugar, shortening, eggs, salt and baking powder. Put soda in milk. Add to flour, etc. Mix with hands. Roll and cut out cookies the size you like. Bake at 350° until done.
Beat eggs, sugar, oil and pumpkin until fluffy. Add other ingredients and mix well. Bake in a greased and floured tube pan for 40 minutes at 350°.
Peel hard-boiled eggs. Divide sausage into 8 parts and flatten each into a round. Lightly coat eggs with flour. Shape a portion of sausage around each egg to completely enclose. Roll each in beaten egg and then in bread crumbs, pressing crumbs well into the sausage. Drop eggs into a muffin tin and bake at 375° for 25 to 30 minutes. Serve with mustard or Worcestershire sauce.
Let marshmallows soften in pineapple juice. Beat marshmallows. Pour in pineapple and fruit cocktail. Whip cream and fold into pineapple mixture.
Sprinkle yeast	in very warm water. Stir in 1 teaspoon honey. Let stand 10 minutes. Mix butter, salt, boiling water and remaining honey in large bowl; cool to lukewarm. Beat egg in small cup; reserve one tablespoon. Stir remaining egg into butter mixture. Stir in	yeast until blended. Add two cups flour; gradually stir in	enough	flour to make a soft dough. Do not knead.
Beat cheese first, then add other ingredients and mix well. Pour into pie shell and refrigerate for 1 hour. May pour 1 can cherry pie filling on top of pie.
Melt margarine in medium bowl and mix with 1/2 pkg Pepperidge Farms Herb stuffing mix. Set aside. Cook broccoli by directions on pkg and drain. Combine all ingredients and mix 1/3 to 1/2 c. stuffing mix in. Pour into one large or two small greased casserole dish and put rest of dressing on top. Bake at 350° 25 to 30 minutes. Freezes well.
In large casserole dish, place potatoes, carrots, celery, onions and stew beef. In small mixing bowl, mix soup mix and water. Pour over vegetables and meat in casserole dish. Bake in 375° oven for about 1 1/2 hours or until done.
Wash the chickens and pat dry. Rub with the salt, pepper and garlic. Place in a large roasting pan, breast-side up, and brush on all surfaces with 3 tablespoons of the melted butter. Roll the potatoes in the remaining 2 tablespoons of melted butter and place in the pan with the chicken, along with the onions. Roast at 425° for 25 minutes. Reduce the heat to 325° and continue roasting 45 to 50 minutes longer or until the leg joint moves easily. Pour the lemon juice over the chicken and remove the chicken, potatoes and onions to a platter and keep them warm. Skim the fat from the pan juices. Add the water and bring to a boil. Pour into a gravy boat. Slice the chicken and serves. Serves 6.
Sift flour, salt and baking powder together. In a bowl, add shortening, half of the milk, the extracts and 1 egg to sifted flour mixture; beat well. Add remaining milk and eggs. Beat well. Pour into greased cake pan. Bake at 375° for 25 minutes.
Slice sweet potatoes like French fries. Fry in oil. After frying, roll in powdered sugar. Serve hot.
Boil carrots in salt water until tender but firm. When cool, alternate carrots, green peppers and onion in a casserole dish.
Bake ham. Thirty minutes before end of baking, remove from oven. Pour drippings from pan. Score fat surface lightly in uniform diamond pattern. Strain pie filling; set cherries aside. Stir together syrup from pie filling, marmalade, sherry flavoring and orange juice. Pour syrup mixture on ham. Continue baking 30 minutes longer or until ham is done, basting frequently with glaze. Garnish ham with reserved cherries.
Preheat oven to 375°. In a large pan, cook beef over medium heat. Drain and remove beef from pan. Add celery, onion and garlic to pan. Cook, stirring for four minutes or until soft. Return beef to pan. Add next 8 ingredients; stir until blended. Spoon half of mixture into 8 inch square baking dish. Arrange half of the cheese slices over top. repeat layers. Place tomatoes on top. Bake 30 minutes or until bubbly.
Remove husks and silks from corn. Place each ear on a piece of heavy-duty aluminum foil. Brush with olive oil; sprinkle with basil. Roll foil around corn and twist at each end. Grill over medium-hot coals (300° to 350°) for 20 to 25 minutes. Turn at 5-minute intervals. Yields 6 servings.
Cream butter, sugar and honey. Add beaten egg yolks. Sift flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add alternately with milk, flour and creamed ingredients. Stir in figs, raisins and almonds. Fold in 6 stiff beaten egg whites. Bake in well greased tube pan at 300° for 2 hours.
Combine all ingredients in a large saucepan. Cover and simmer gently 30 minutes, stirring occasionally. Makes 1 quart.
Clean scallops and set aside. Melt 1/2 the butter. In a pan, place scallops which have been seasoned with salt, crushed garlic, pepper and 1/2 of paprika. Saute on low heat 5 to 10 minutes until brown. Remove to side for a while (place on plate). In same pan, add balance of butter, paprika, lemon juice and parsley. Simmer and stir for 2 minutes. Pour over scallops and serve.
Mix ingredients, put approximately 2 tablespoons of filling in center of tortilla and fold. Let chill overnight and slice into bite size pieces (1/4 to 1/2 slices). Dip in salsa.
In advance, (night before serving), brown beef; drain well and chill. Toss in a salad bowl the lettuce, onion and tomatoes. Add the meat, cheese and beans. Pour on dressing and top with taco chips just prior to serving.