HumbleIntelligence/food-ner-1-Million huggingface dataset:
Gently stir water, yeast and honey together to dissolve. Let the mixture sit for 5 minutes. Add the salt and yogurt, mixing thoroughly. Gradually stir in the flour with a heavy spoon. Turn out on floured board and knead for 5 minutes. Slice the dough in two and place in 2 greased loaf pans. Let rise about 45 minutes and bake at 350° for 40 minutes.
Melt margarine in 9 x 13-inch baking dish. Combine baking mix with paprika, seasoned salt and pepper on waxed paper. Coat pork chops with mixture. Arrange in a prepared baking dish. Bake at 425° for 35 minutes. Turn chops over. Bake for 15 minutes longer. Yield: 6 servings.
Soak beans in water all afternoon. Put in slow cooker on low and simmer all night with water covering beans. In the morning, brown in skillet the meat and chili powder. Add directly to beans without browning. First, add onion, pepper and celery. Then add chili meat and stir. Two hours before serving meal, add 1 can tomato soup and stir until blended.
Cream the shortening, add sugar gradually and cream well with wooden spoon. Add milk gradually to sugar mixture, then the well beaten egg and vanilla. Sift in the flour, salt and baking powder. Add enough flour to make a soft dough (if needed) and turn out on a floured board. Roll to 1/4-inch thickness. Cut and place on buttered pans and bake in a hot oven (350°) until slightly brown.
Preheat oven to 375°. Grease 15 x 10-inch jellyroll pan; line with waxed paper. Grease and flour paper. Sprinkle tea towel with powdered sugar. Combine flour, soda, baking powder, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel, starting with narrow end. Cool on wire rack.
Lightly sprinkle and rub seasoning salt onto both sides of meat. Mix both sauces together and coat meat thickly. Place slab on broiler/drain pan and broil for 15 to 20 minutes or until done. Turn frequently.
Place 1 slice of ham and 1 slice of Swiss cheese on each chicken breast. Top with another chicken breast and secure with toothpicks, if desired. Top with the mushroom soup and sour cream, mixed together. Bake at 350° for one hour.
Combine cucumbers, onions and garlic in large bowl. Sprinkle with salt. Cover with ice cubes. Let stand overnight. Drain well. Combine remaining ingredients, except liquid artificial sweetener. Add cucumber mixture. Bring to a boil. Cover and boil gently for 2 minutes. Stir in sweetener. Remove garlic clove. Spoon into sterile jars. Seal. Yield: 5 cups. Exchanges: 1/2 cup = 1 vegetable and contains 28 calories.
Combine all ingredients and enjoy with tortilla chips or use in your favorite Mexican recipe. Store in refrigerator.
Mix and press into pan. Bake at 350° for 10 minutes. Cool.
Mix first three ingredients together in a punch bowl. Place the sherbet in the middle of the bowl and pour dippers of punch over the sherbet, so the punch will be chilled. Serve with a little sherbet in each cup.
Saute onion in 2 tablespoons oleo. Add ham, mushrooms and soup. Stir until heated through; stir in sour cream and heat carefully. Do not boil. Cook noodles and drain; add 2 tablespoons oleo and poppy seed. Serve ham over noodles.
Dissolve gelatin in 1 cup boiling water. Refrigerate until slightly thickened, 15 minutes. Puree 1 cup raspberries in blender; strain through sieve and discard seeds; add yogurt. Stir yogurt mixture into gelatin and refrigerate. Beat egg whites and salt until frothy; gradually beat in sugar, beating until stiff but not dry. Fold egg whites into gelatin; do not stir vigorously. Spoon into dessert dishes; top with raspberries and whipped topping.
In saucepan cook celery and garlic in butter until celery is tender. Add soup, water and seafood. Heat and stir. Serves 2 to 3 people.
Slice apples to 2/3 full in 9-inch pie pan. Mix other ingredients and spread over apples. Bake 45 minutes at 350°.
Beat the cream cheese, sugar and vanilla until smooth. In a double boiler or thick pot, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a buttered pan. Chill and cut into squares.
Cream first four ingredients together. Slice 1 package cookie dough and place in an ungreased 9 x 13-inch pan. Spread cream cheese mixture on top. Slice other roll of cookie dough and place on top. Bake at 350° for 40 minutes or until golden brown. When cool, sprinkle with powdered sugar and cut into squares. Enjoy!
Take the brisket and put small holes with a sharp pointed knife or	etc., and put garlic cloves in this. Put plenty. Put in a deep baking pan, add onions, bell peppers, dressing, salt and black pepper. Cover the pan and refrigerate over night. Next	day drain off excess dressing.	Baste the brisket roast with Kitchen Bouquet. Seal the pan with foil. Cook 3 1/2 hours for a medium size brisket or 4 hours for a large brisket.
Mix cream cheese, onion soup mix and Blue cheese dressing. Roll into a ball. Roll ball into chopped walnuts. Refrigerate before serving. Serve with crackers.
Combine sugar, flour, soda, cinnamon, Wesson oil, eggs and carrots and mix thoroughly. Bake at 325° for 35 minutes. Makes 3 layers. Cool before frosting. Cream margarine and cheese together. Add sugar, vanilla and nuts. Use between layers on top and sides of cake.
Cream butter and shortening. Gradually add sugar. Beat well at medium speed. Add egg yolks one at a time. Beat well after each one. Combine buttermilk and soda. Stir until dissolved. Add flour; alternate buttermilk mixture, ending with flour. Stir in vanilla; add 1 cup walnuts and coconut. Stir well. Beat egg whites at room temperature and cream of tartar until stiff peaks form. Fold into batter. Pour into 3 greased and floured 9-inch pans. Bake for 22 to 25 minutes at 350° or until toothpick comes out clean. Let cool completely.
Combine all ingredients except almonds. Mix thoroughly by hand or with spoon. Place into lightly-greased dish. Sprinkle almonds on top. Bake at 350° for 40 minutes. Serves 4. Suggest serving with asparagus, salad or both.
In blender or mixer bowl, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Batter will be lumpy. Melt butter in 13 x 9 x 2-inch pan in oven. Add apple slices to pan (should sizzle). Return to oven until butter sizzles. Do not let brown. Remove dish from oven and immediately pour batter over apples. Sprinkle with brown sugar. Bake in middle of 425° oven for 20 minutes until puffed and brown. Serve immediately.
Heat oven to 350°. Combine brown sugar and margarine in bottom of cake pan. Top with pineapple slices. Beat egg yolks until thick, add sugar, add baking powder, salt and flour. Pour over slices. Top with beaten egg whites. Bake until done. Top with whipped cream.
Mix together soy sauce, lemon juice and garlic; set aside. Steam vegetables. Simmer meat, poultry or pork in 1 cup water until thoroughly cooked. Save broth. Prepare rice noodles or linguini as directed.
Garnishes (optional): Orange and carambola slices and maraschino cherries.
Wrap each chicken with 2 strips of bacon. Cover bottom of greased 8 x 12 x 2-inch baking dish with chipped beef. Arrange chicken on chipped beef. Mix soup and sour cream; pour over chicken. Bake at 275° for 3 hours. Serves 4.
Dissolve yeast in water; add sugar, salt and 2 cups flour. Beat well with beater.	Add melted shortening and beaten eggs. Mix	well; add rest of flour, 2 cups at a time, until dough forms a ball. Knead for 10 minutes; place in well-greased bowl	and grease top of dough. Let rise until double. Make buns or sweet rolls. Let rise 20 to 30 minutes and bake at 350°. Makes about 6 dozen rolls and freezes well.
Boil first 3 ingredients 5 minutes, stirring constantly. Remove from heat and add peanut butter and Marshmallow Creme. Beat until thick. Pour into buttered pan.
One day before serving, fry the diced bacon in a medium skillet until crisp. Remove from the pan with a slotted spoon and drain on paper towels. Saute the livers in the hot bacon fat over medium-high heat until brown on the outside, but still pink inside, 4 or 5 minutes. Remove from the pan and reserve. Pour the brandy into the skillet over medium heat and stir, scraping loose browned bits on the bottom of the pan. Add the cream and heat to boiling. Reduce heat and simmer until reduced to about 1 cup. Process the livers, onion and reduced cream in a food processor fitted with a steel blade until smooth. Add the mayonnaise, thyme, nutmeg, salt to taste and lots of pepper. Process until smooth. Add the diced bacon, walnuts and 3 tablespoons parsley and process just until blended. Transfer the liver mixture to a crock-pot or decorative serving dish and refrigerate, covered, overnight to allow the flavors to blend.
Beat butter until light and add white and brown sugar. Beat until light and fluffy. Beat in egg and vanilla until thoroughly mixed.
Mix lemonade and milk together. Add sugar, Cool Whip and coloring. Mix well. Pour into baked pie crusts. Chill and serve.
Cook potatoes in boiling salted water until tender. Chill, then peel and grate. Combine cheese, milk and butter in small saucepan. Cook over low heat until butter and cheese melt. Remove from heat and stir in sour cream, onion, salt and pepper. Fold cheese mixture into potatoes. Pour into greased 2-quart casserole. Dot with butter and sprinkle with paprika. Bake at 350° for 45 minutes. Serves 6.
Beat eggs well. Add remaining ingredients and mix well. Pour into an unbaked pie shell. Bake in preheated 450° oven for 10 minutes, then reduce oven temperature to 325° and bake until done. This recipe will make 1 large pie or 2 small ones.
Heat oven to 350°. Place cooked noodles in greased 2-quart baking dish. Mix remaining ingredients and pour over noodles. Mix. Bake 15 minutes.
Drain syrup from pineapple into small pan, being careful to drain well. To the syrup, add sugar and simmer for 5 minutes. Add lemon juice and cheese spread. Stir. Add dissolved gelatin and chill until partially set. Stir in pineapple, nuts and oranges. Fold in Cool Whip and pour into 9-inch square pan. Chill until firm.
Mix all well and cook over medium heat until thick. Add to baked 8-inch pie shell. Top with beaten 2 egg whites, 4 tablespoons sugar, pinch of salt and 1/2 tablespoon vanilla.
Heat butter, flour, milk and cheese over medium heat until cheese melts. Cook broccoli a few minutes with salt and pepper to taste. In baking dish, layer turkey, then broccoli. Pour sauce over. Bake 30 minutes at 350°.
Spread apples in medium size	glass baking dish. Mix together flour, sugar and	cinnamon in a bowl. Cut in margarine until mixture is crumbly.	Sprinkle over apples. Sprinkle water on top. Bake at 350° for 40 minutes.
In a saucepan melt chocolate chips over low heat. Stir in sugar, rum and corn syrup. Fold in vanilla wafers and nuts. Shape into 1 inch balls (2 tsp. mix for each). Roll in sugar. Store in airtight container for several days. Yield: 4 dozen.
Combine 1/2 can soup with remaining ingredients, except bacon. Mix thoroughly. In shallow baking pan, shape firmly into ring (2 inches high with 4 inch opening). Place bacon on ring. Bake at 350° for 1 hour. Spoon off fat. Top loaf with remaining soup. Bake 5 to 7 minutes more. Serve. Makes 4 servings.
In small bowl, beat cream cheese, chilies, olives, onions, Cheddar cheese and hot pepper sauce. Separate each tube of crescent dough into four rectangles, pressing perforations to seal. Spread and press cheese mixture over dough. Roll up jellyroll style. Cut each roll into 10 slices and place on greased baking sheets. Bake in 400° oven for 8 to 10 minutes. Yield: 80 appetizers.
Brown meat with onions. Pour into heavy kettle with all ingredients. Cook on slow heat until done.
Combine cake mix, Cool Whip and egg. Drop by teaspoon into powdered sugar. Place on greased cookie sheets. Bake in 350° oven for 15 minutes.
In heavy pan, over low heat, melt chips with milk, vanilla and salt. Remove from heat. Stir in nuts. Cool 10 to 12 minutes on aluminum foil. Form into football shape. Chill 2 hours or until firm.
Scrub potatoes; remove a narrow strip of peel around the center of each. Cook potatoes until tender; drain. Meanwhile, cook peas and drain. Cook onions in butter until tender. Stir in flour, salt and pepper. Add milk. Cook and stir until thickened and bubbly. Cook about 2 minutes longer. Stir in vegetables.
Mix all ingredients well. Form into a ball shape and roll in ground walnuts. Serve with crackers.
Mix dry ingredients. Add enough milk to make a paste; mix well. Add remaining milk, hot water and beaten egg yolks. Add butter, vanilla and marshmallows. Cook over medium heat, stirring at all times, until marshmallows melt and mixture is thick. Pour in baked crust; top with meringue.
Mix first 4 ingredients. Bake in shallow pan at 350° for 20 minutes. Stir occasionally. Sprinkle 2/3 crumbs in 13 x 9-inch pan. Combine egg whites, granulated sugar, berries and lemon juice. Beat at high speed about 10 minutes. Whip cream; fold in. Spoon over crumbs. Top with remaining crumbs. Freeze 6 hours. Serves 12.
Cook squash; drain. Add 1/2 cup oleo. Mash. Mix sugar, egg, mayo, onion and salt. Pour into greased casserole dish. Top with cracker crumbs. Dot with 2 tablespoons oleo. Bake at 325° for 1/2 hour.
Mix first 7 ingredients together, then add broccoli. Place into greased 10 x 10-inch pan and bake at 450° for 25 to 30 minutes. Cut into small squares and serve.
Mix fruit together gently in a large salad bowl. Pour orange juice over fruit and toss gently to coat thoroughly. Chill and serve.
Cream butter and cheese. Sprinkle tomatoes with seasonings and broil 10 minutes. Spread with butter mixture and broil 5 more minutes.
Boil chicken and debone. Save broth. Grease casserole dish (use oil). Tear chicken into small bites. Place in bottom of casserole dish. Mix soups and 1 cup broth together. Pour over chicken. Mix butter, 1 cup broth and Stove Top dressing mixture over soups in casserole. Bake, uncovered, at 350° for 30 minutes.
Heat oven to 325° to 350°. Beat eggs; add sugar and oil. Add dry ingredients to mixture. Add nuts and carrots. Bake 1 hour in slow oven in lightly greased and floured pan.
Sift flour, sugar, baking powder and salt together. Mix in rolled oats. Cut in butter thoroughly. Gradually add milk, stirring until dough forms. Roll dough on lightly floured surface to 1/8-inch thickness. Place on greased (sprayed) baking sheet. Bake at 375° for 12 to 15 minutes or until lightly brown.
Cook rice separately according to package directions. Cool and prepare dressing. Refrigerate. In large saute pan, melt butter and add vegetables. Saute until tender. Combine with rice. Add Italian dressing to taste; toss and chill until ready to serve. Serve atop fresh greens. Garnish with cherry tomatoes and pine nuts. (Travels well, it's pretty and it's healthy.)
Boil the chicken until done and remove meat from bones. Cut into bite-size pieces. Mix the chicken, sour cream, cream of chicken soup and water chestnuts. Place in casserole dish. Crush Ritz crackers and stir in butter and poppy seed. Spoon cracker mixture over casserole. Bake 30 minutes at 350°.
In medium size pan, melt butter and add flour. Slowly add milk, stirring constantly to keep smooth and free from lumps. Cook over medium heat until mixture comes to a boil and thickens.
Place the water and bouillon cube in a saucepan and heat until the bouillon cube dissolves. Break the cauliflower into flowerets and cook in the bouillon until tender. Remove the cauliflower and select about 8 flowerets which are most intact and set aside. Chop or puree the remainder. Melt the butter in a saucepan and add the flour, stirring constantly. Cook for 1 to 2 minutes, then add the cauliflower puree and the cooking liquid. Stirring constantly, add the milk or cream, salt and nutmeg. Simmer 3 to 5 minutes. Add the cheese and the reserved flowerets. Serve in individual dishes. Sprinkle with chives, parsley, dill and croutons before serving.
In a large boiler, bring beans and tomato paste to a boil. Reduce heat and simmer. In a skillet, brown hamburger meat. Add Chili-O mix and stir well. Pour into bean mixture and let simmer until ready to eat. Serves 8 to 10.
Mix berries in large bowl. Pour in pie shell. Mix sugar and cornstarch in saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to boil. Boil 1 minute. Remove from heat. Stir in Jell-O until dissolved. Cool to room temperature. Pour over berries in pie shell. Refrigerate 3 hours. Spread Cool Whip over pie before serving.
Brown sausage. Keep half of the drippings in skillet. Add flour, salt and pepper, stirring until browned lightly. Add milk; stir until thickened. Turn heat off. Add cooked sausage.
Combine all ingredients (except flank steak). Mix. Makes about 3 1/4 cups of marinade. Put flank steak in marinade and refrigerate several hours or overnight. Grill.
Beat eggs until frothy. Add sugar and beat well. Add margarine and vinegar; stir well. Add remaining ingredients; stir well and pour into unbaked pie shell. Bake at 325° for 20 minutes.
Stir and let stand 1 hour. Stir 3 or 4 times during hour in one large mixing bowl. Bake in 9 x 13-inch pan at 300° for 10 minutes.
Boil, debone chicken and break into small pieces. Dice onion. Shred cheese. Mix together soups and Ro-Tel, then bring to a boil. Layer all in pan and cook in oven for 30 minutes at 350°. Pour 1/2 can chicken broth over Doritos if needed.
Cover bottom of dish with bacon. Top bacon with sauerkraut, about 1-inch layer. Lay chops close together on top of sauerkraut and top the chops with a layer of onion. Next, a layer of potatoes. Cover with mashed tomatoes. Season with pepper and sprinkle of caraway seed. Cover and bake about 2 hours at 350°.
Line pie plate with 9-inch pie crust. Combine in a blender or mixing bowl all the ingredients except the egg whites. Mix well. Fold beaten egg whites into pie filling. Pour into unbaked pie shell. Bake 10 minutes at 425°. Reduce heat to 375° and continue to bake for 30 minutes or until filling is set.
Combine all ingredients, except black beans and vinegar, in saucepan; saute. Add black beans; simmer 20 minutes. Add vinegar, stir and serve over rice.
Combine water, vinegar, sugar and salt and bring to a boil; set aside. Cover sliced cabbage with fresh water and bring to a boil. Drain and return cabbage to pot. Add sweet and sour mixture to cabbage. Melt lard in small frypan. Add tip of small onion. Remove onion as soon as it browns. While stirring lard, add flour. Stir and keep smooth (don't brown). Add lard mixture to cabbage. Stir and simmer 40 to 45 minutes.
Drain tuna. Mix together with soup. Mix pasta, broccoli and milk. Add salt and pepper to taste. Add in Parmesan cheese. Mix well. Bake in a 9 x 13 baking dish at 350°. Cover with other 1/2 cup Parmesan cheese, Cheddar cheese and breadcrumbs. Bake until golden brown. May add granulated garlic if desired. Serves 8.
Bring to a boil the sugar, butter and condensed milk. In Yuma, boil exactly 8 minutes. Stir all the time. Remove from heat. Mix marshmallows, marshmallow dip, chocolate bars, chocolate chips and nut meats and pour hot mixture over in large container and store just enough to mix well. Pour in buttered 13 x 9-inch pan.
Cream shortening and sugar; add eggs. Sift dry ingredients. Add alternately with milk. Add vanilla. Pour 2/3 of batter into greased and floured Bundt pan.
Cream together the butter, Crisco and sugar. Add eggs and vanilla. Mix flour, salt, baking powder and cream of tartar. Add flour mixture gradually to creamed mixture. Mix well. Wrap in wax paper rolls. Chill. Cut. Bake at 350° until lightly browned.
Cream sugar and butter; add eggs, one at a time. Add milk and flour alternately. Cook in 4 (9-inch) layer pans for 20 to 30 minutes, until done.
Layer pineapple, pie filling and cake mix. Sprinkle nuts over top. Slice margarine into thin slices and lay over top. Bake at 350° for 35 to 45 minutes.
Cook broccoli and drain. Stir in cheese while hot. Put crushed crackers in bottom of greased casserole dish. Add cooked broccoli mixture. Put another layer of crackers on top. Melt butter and pour over top. Bake at 350° until brown.
Microwave potatoes on High, 8 to 12 minutes. Peel and slice. Melt butter; whisk in flour and add milk gradually. Microwave on High 6 minutes. Stir every 2 minutes until sauce thickens. Add cheese, chilies and garlic powder. Mix sauce with potatoes. Top with bread crumbs. Cover and microwave on High 7 minutes.
Pour boiling water over oats and butter. Cover and let stand 20 minutes. Then add the remaining ingredients. Bake at 350° for 30 to 35 minutes.
Place applesauce in a large saucepan. On medium heat, bring to a slow boil. Add sugar and spices. When dissolved, bring mixture back to a boil. Add margarine; cook until melted and blended. Put in jars and seal. Yields 4 pints.
Cook to soft ball stage. Beat; when creamy, pour onto wax paper that is covered with cinnamon, then roll. Cool and slice.
Melt butter in skillet. Mix sugar, flour and cocoa and add to butter. Combine egg yolks and milk and add to mixture. Cook slowly, stirring constantly, until thick. Add vanilla. Pour into pie shell.
Place meat in large pan. Cook until meat turns white. It makes its own broth. Mix all seasonings together and add meat. Cook 2 hours or so.
Boil sugar and water for 3 minutes and add remaining ingredients, except 7-Up. Mix well and freeze. Thaw 2 hours before using. Add 2-quarts 7-Up.
Butter a dish. Sprinkle jello over apples. Mix flour, sugar and margarine; crumble over apples. Bake at 350° for 30 minutes.
In large saucepan, saute celery and onion in butter until tender. Add potatoes and broth. Simmer until potatoes are done. Stir in milk and seasonings; heat through. Add cheese, stirring until melted. Serves 8.
In 13 x 9-inch pan, bake cake according to package directions. Meanwhile, in medium saucepan, combine pineapple with its juice and sugar; cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce top with a fork at 1-inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely. In medium bowl, combine pudding mix with milk; blend until thick. Spread over cake. In medium bowl, beat cream until stiff peaks form. Add confectioners sugar and vanilla; continue beating until stiff. Spread over cake. Refrigerate 24 hours. Before serving, sprinkle with toasted coconut. Makes 16 servings. Prep time: 20 minutes, plus standing. Baking time: 35 minutes.
Cream shortening. Add 1/2 of sugar, then 1/2 water as you blend. Continue to add sugar, then water, until all is used. Add salt and flavoring. Will store in fridge for several weeks or in freezer for several months.
Cook and chop finely the chicken. Mix in spices. Add mayonnaise. Wash and cut tops off tomatoes. Hollow out centers of tomatoes. Fill with chicken mix with a spoon or open tip of pastry bag. Handle tomatoes gently to prevent squishing. Serve as appetizers.
Brown hamburger and drain fat. Add beans with juice and taco mix. Simmer a few minutes and cool. Mix all ingredients together and add chips when serving.
Cream sugar and shortening, add pumpkin and eggs. Mix dry ingredients and add vanilla. Add walnuts. Drop on greased cookie sheet and bake at 350° for 12 to 15 minutes. Makes 7 dozen.
Mix and chill dough. Roll into small balls. Press cookies with bottom of glass which has been dipped in sugar. Bake at 350° for approximately 10 minutes. Makes 160 to 170 cookies.
Boil sweet potatoes until tender. Place in mixing bowl. Add oleo and sugar. Beat free of lumps. Add vanilla, milk and eggs. Place in unbaked 9-inch pie shell. Bake at 400° until firm.
In a large bowl, combine pumpkin, dry pudding mix and spices. Fold in cool whip. Chill until ready to serve. Serve with apple slices, ginger snaps or vanilla wafers.
Add baking powder, baking soda and salt to sifted flour and sift together. Add 1/2 cup chopped nuts. Mix well and set aside.