HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water in large mixing bowl. Scald milk and mix in oil, honey, molasses and salt. When milk is cool, add to yeast and stir. Stir in flour, a bit at a time. Turn out on floured board and knead. Let rise in covered bowl until doubled. Punch down. Separate into 2 or 3 loaves and shape loaves. Let rise in bread pans 30 to 40 minutes. Bake at 425° for 12 minutes, then at 350° for 30 minutes.
Add enough water to pineapple juice to make 2 cups. Bring to boil. Add jello; stir until dissolved. Add 1 cup cold water. Add pineapple and blueberry; congeal.
Cook until thick; then cool. I use a double boiler so I don't have to stir so often. Put a layer of pudding in dish; cover with sliced bananas. Then add another layer of pudding and another layer of bananas. Cover entire top with chopped pecans.
Mix batter as for cupcakes. Bake in greased and floured cone-shaped Dixie cups. Bake at 350° for 20 minutes.
Put all ingredients in mixer except pecans. Add pecans last. Pour into pie shell and bake at 350° for 30 to 35 minutes. Serve with Cool Whip and chocolate shavings, if desired.
Cream the oleo and butter and add sugar, egg yolk, vanilla, salt, flour, nuts and egg white. Mix all together and spread with spatula on ungreased 16 x 14-inch cookie sheet. Set aside until you whip slightly egg white. Spread with pastry brush across top of cookie dough. Sprinkle nuts on top of egg streaked dough. Bake at 275° for 45 minutes to 1 hour until brown. Cut in squares as soon as you take from oven but do not remove from pan until cold.
Brown hamburger meat; drain. Cook noodles according to directions on package. Add sauce and hamburger to noodles; salt and pepper to taste.
Boil and skin the potatoes. Place in a large bowl and mash with the sugar and Crisco. In a separate large bowl, blend together the flour, baking powder and salt. Blend wet mixture to dry. If too dry, add water. Make into biscuits and place in greased foil pie tins. Cover with foil and freeze at this point or let rise for 20 minutes. Bake at 425° for 10 to 15 minutes or until slightly brown on bottom.
Put ingredients in blender at low speed for 3 minutes. Pour into an ungreased 9-inch pie pan. Let set 5 minutes. Sprinkle with Angel Flake coconut. Bake at 350° for 40 minutes. Serve warm or cold.
Press graham cracker crust mixture into a 10-inch spring-form pan; set aside. Beat cream cheese at high speed of electric mixer until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/2 teaspoon vanilla. Pour into prepared pan. Bake at 375° for 35 minutes or until set.
Melt marshmallows with orange and lemon juice in double boiler. Stir until smooth. Fold in whipped cream and peaches. Pour into pastry shell and chill. Garnish with sliced peaches.
Preheat oven to 350°. Mix cream cheese, sugar and vanilla at medium speed until well blended. Add 2 eggs. Mix well. Pour batter into pie crust. Bake for 40 minutes or until center is almost set. Cool. For best results, refrigerate for 3 hours.
Mix mayonnaise, sugar and vinegar. Pour over vegetables, grapes and sunflower seeds. Mix well. Refrigerate for an hour before serving.
Cream sugar and shortening until fluffy. Add eggs and beat well. Sift dry ingredients together. Stir into sugar mixture. Add pineapple and vanilla; drop by teaspoon onto a greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Brown round steak in oil in electric frying pan or heavy skillet. Add salt and pepper. While browning, dissolve bouillon cubes in 2 cups boiling water. Add hot bouillon to browned beef. Add bay leaf, cloves, garlic powder and cayenne pepper. Cook slowly (simmer) for 2 hours. Add water as needed. Add potatoes and carrots. Add water, if needed. Simmer 45 minutes. In a separate bowl, cream together softened butter, flour and paprika until smooth. Slowly stir into meat and vegetables. Stir gently until liquid is thickened.
Cover bottom of dish with chicken. Pour mixed vegetables, soup and broth over chicken. Add chopped onion and celery salt. Salt and pepper to taste. Mix melted margarine, flour and milk together. Pour mixture over chicken. Do not stir. Bake at 350° for 45 minutes. This is a quick fix recipe and tastes just like chicken pot pie. Husbands love it.
Heat oil in medium size nonstick saucepan. Add onion, garlic and bacon. Cook 5 minutes. Add half the beans, the thyme, carrots and chicken broth; cook 3 minutes.
Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well. Combine four, cocoa, soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well. Add boiling water, mix well. Stir in vanilla. Pour batter into greased 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 to 15 minutes. Remove from pan. Cool. Sprinkle with confectioners sugar.
Sift flour. Add 1 teaspoon soda and 1 teaspoon salt. Then add sugar, margarine and oil. Mix with eggs. Add 2 teaspoons vanilla and fold in chopped apples, nuts, dates and coconut. Bake at 325° for 1 hour or until done. Can bake in tube pan or 9 x 13-inch pan. Serve with whipped topping and cherry on top.
Combine flour, 1 teaspoon salt, 1/4 teaspoon pepper and paprika in paper bag. Add meat; shake to coat. Reserve flour mixture. Heat oil in heavy kettle. Brown meat on all sides. Remove meat. Saute onion and garlic in same oil. Return meat to kettle; add broth, 1/2 cup water, tomatoes, salt, pepper and caraway seed. Cover; simmer 2 hours, stirring occasionally. Blend 3 tablespoons reserved flour mixture and 1/2 cup water; add to kettle. Cook over low heat, stirring constantly, until thickened. Add sour cream; heat, but do not boil. Toss noodles with butter; serve hot with goulash.
Sift flour before measuring; mix in order given and bake at 350° for 1 hour or until done. By adding 1 cup mixed candied fruit, this makes a delicious fruit cake. It can be baked in loaf pan or cupcakes.
In a low casserole, arrange layers of sliced onion, sliced pepper, sliced tomatoes and kernel corn. Top with frankfurters that have been cut into 2-inch rounds. Bake at 350° for 45 minutes. If frankfurters brown too fast, cover with foil.
Mix all ingredients to taste. Toss with Honey Dijon Ranch or Raspberry Vinaigrette salad dressings.
Sprinkle one cup sugar over cabbage, pepper and onion. Heat remaining ingredients until boiling and pour over cabbage mixture. Cover tightly and refrigerate for 24 hours before serving.
Heat oven to 425°. Place potatoes on a 15 x 10 x 1-inch baking pan sprayed with Pam. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, bacon, eggs, onions, salt and pepper in large bowl. Add potatoes and mix lightly. Serve warm or chilled. Makes 6 servings.
Double amount of cukes, just make sure you have enough syrup to cover cukes after you have packed jars. You may have to make some more, some cukes will take more some will take less, depends on how you pack jars.
Mix all. Refrigerate 2 or 3 hours. Serve on lettuce.
Cream together margarine, cream cheese and sugar. Add 2 packages of pudding. Beat. Add milk and Cool Whip. Grind 1 large package of Oreo cookies. Layer in cake pan with pudding and cookies. End with crushed cookies. Chill overnight.
Coat frozen bread well with vegetable oil and thaw bread in a sealed freezer bag (about 4 hours). Mix remaining ingredients. Roll out thawed bread into rectangles 7-inches wide and 10-inches long on floured bread board. Spread mixture on each triangle. Roll up each triangle jelly roll fashion and seal edges (roll should be 7-inches wide when finished rolling). Bake at 375° for 45 minutes or until golden brown. Let stand 10 minutes and then slice lengthwise first and then across like you would fresh bread; this will give you finger size pieces.
Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on baking sheet. Sprinkle with cumin and salt. Bake at 375° for 10 minutes, turning after 5 minutes. Make sure you watch them closely, you don't want them brown. Store in airtight container. Use your favorite salsa or dip. Twenty chips are a serving. Contains 1 fat gram and 100 calories.
Cut chicken into bite-size pieces. Heat oil in large skillet and brown almonds. Remove to paper towel and put aside. In oil, cook chicken 3 minutes, stirring constantly. Then, add green onions, celery, pea pods, mushrooms, water chestnuts and soy sauce. Cook 2 minutes, still stirring. Add 1 cup chicken broth, bring to boil and cook 5 minutes. In meantime, mix cornstarch with remaining broth and after 5 minutes, add to skillet and stir until sauce is thickened, then add to almonds. Serve over rice.
Boil and cut chicken breasts into bite size pieces, set aside. Cook broccoli and drain (do not cook soft). Arrange in a greased 13 x 9 x 2-inch baking dish. Place chicken pieces on top of broccoli. Sprinkle almonds on top of chicken. Combine soup, mayonnaise and lemon juice and pour over entire dish. Sprinkle with cheese. Cover with bread crumbs. (I usually put some of the cheese with the bread crumbs.) Bake at 350° for 30 minutes. (Allow more time if frozen or refrigerated ahead of time.) Fresh broccoli may be used.
Cream sugar and shortening; add beaten eggs. Add soda to buttermilk. Sift flour and baking powder. Add in small portions to other ingredients. Add vanilla and lemon flavoring. Bake for approximately 1 hour and 15 minutes at 350° in large greased and floured tube pan.
Brown chicken in butter. Put the chicken into a deep casserole. Brown the mushrooms. Mix the 3 cans of soup thoroughly and do not dilute. Pour over chicken. Put browned mushrooms on top. If you can, refrigerate overnight to enhance the flavor. Before baking, add white wine. Bake at 350° for 1 1/2 hours.
Pour boiling water over oatmeal. Let stand 10 minutes. Add sugars and butter.	Stir until butter melts. Add eggs and mix well. Add	flour, soda, salt and cocoa and mix well. Add 1/2 package chocolate	chips.	Pour batter into greased and floured 9 x 13-inch pan. Sprinkle nuts and remaining chips on top. Bake at 350° for 40 minutes.
Mix first 4 ingredients together well and put into a well greased 9 x 13-inch pan. Pat mixture down firmly.
Slice mushrooms after cleaning. Combine mushrooms with all other ingredients and marinate overnight in refrigerator. Drain and serve.
Cook beef in a large skillet or heavy pan until meat loses redness. Remove. Cook onions and garlic separately and return beef to pan. Stir in tomato sauce, wine, chilies, salt, cumin and Bitters. Partially cover and simmer 1 hour or more to desired thickness. (Tip: A grated potato is a good thickener and won't show or taste.) Add beans, if desired, and simmer, uncovered, for 45 minutes. Serve with chopped onion, grated Cheddar and dollops of sour cream in each bowl. Freezes well. Yields about 2 quarts.
Stick two different fruit cubes on a toothpick. Set on plate around dish of dip.
Preheat oven to 400°. Spray with nonstick vegetable shortening a 6 1/2 x 2-inch baking dish. Toss berries lightly with sugar and lemon juice and place in baking dish. In a bowl, combine biscuit mix, melted margarine, eggs and milk. Lightly mix with a fork and spoon-drop dough over berries. Bake for 30 to 35 minutes until crust is golden brown. Serve with whipped cream or ice cream.
Mix all ingredients together real well. Add chicken broth and/or juice from chicken or turkey. Do not make it real soupy. Bake in 350° oven until brown.
Mix all ingredients until well blended. Knead about 10 times. Roll, cut and fry. Glaze, frost or roll in powdered sugar.
Mix pineapple and pie fillings. Add fruit cocktail and oranges. Fold in Cool Whip and chill. Use a 13 x 9-inch dish.
Combine all ingredients. Toss lightly with mayonnaise. Refrigerate 24 hours before serving. Serves 2 to 4.
Cook pasta for 7 minutes, drain. Combine pizza sauce, pepperoni, and 1 c. cheese in 1-1/2 qt. casserole. Sprinkle with remaining cheese and bake for 35 min. covered or until bubbly hot.
Beat egg, oil and milk. Stir in bananas. Mix dry ingredients together and stir into banana mixture until flour is moistened. Fill muffin tin 1/2 full. Bake about 23 minutes. Let cool about 15 minutes before removing from pans to let texture firm up.
Preheat oven to 350°. Place 1 teaspoon salt in about 3 quarts water and bring to boil. Add the spaghetti and cook until al dente, about 5 minutes. Drain well and set aside in saucepan. In a medium size saucepan, heat the oil and 1/2 cup sugar. Stir constantly until sugar turns very dark, almost black, about 10 minutes. Cool. Pour hot caramel into pasta immediately and mix well. Cool slightly.
Cut corn from cob. In skillet, put butter, corn, cream, sugar, salt and pepper. Cover. Simmer 6 to 10 minutes. Stir occasionally.
Crush crackers and mix with margarine. Cook vegetables and drain. Put in baking dish. Mix onion, celery, mayonnaise and cheese. Spread over other vegetables. Top with crackers mixed with margarine. Bake 20 minutes, covered. Uncover and bake 5 minutes in 350° oven.
Put nuts in bottom of 9 x 13 greased pan. Put frozen rolls on top. Sprinkle with dry pudding mix. Melt margarine and brown sugar and pour over top of rolls. Cover loosely with plastic wrap and let rise until morning or until doubles in size. Bake at 350 degrees for about 20 minutes. Check frequently to keep from over browning. Turn out onto platter nut side up.
Chop onions, garlic and jalapeno pepper. Mix all ingredients except beans. Simmer 2 hours on low. Add beans and cook 1 more hour.
Cut meat lengthwise, not quite through, into 8 slices. Place in greased shallow baking dish. Mix Hunt's sauce, water and seasoning. Pour over meat. Arrange potatoes around meat. Bake in hot oven (425°), about 30 minutes, basting occasionally. Makes 3 to 4 servings.
Bring sugar, margarine, cocoa and milk to a boil. Remove from heat and add peanut butter, vanilla and oatmeal. Mix well. Pour into greased 9 x 13-inch pan and refrigerate until cool. Cut into squares.
Mix together using only enough liquid (milk or cherry juice) to mix. This should be firm enough to shape into eggs. Allow to chill. Shape into eggs or candies. Chill, then dip into Chocolate Mixture.
Stir gently and return to heat. Do not boil. Add 2 tablespoons vinegar (if desired) for a sharper taste.
Mix first 3 ingredients. Spread on tortillas. Sprinkle on celery and olives. Roll and wrap lightly. Chill 2 hours. Cut off roll ends. Cut rolls into 1-inch slices. Makes approximately 3 dozen.
Combine vegetables in a greased 11 x 7-inch casserole dish. Pour sauce mixture of soup, cheese, onion and sour cream over vegetables and stir. Bake at 350° for about 45 minutes. Melt margarine and mix in crumbled crackers and slivered almonds. Sprinkle topping over casserole and bake for about 10 to 12 more minutes. Watch carefully as the cracker mixture browns very quickly.
Combine beef, crumbs, egg and 2 teaspoons bouillon; mix well. Shape into 1 1/4 inch balls; brown in large skillet. Remove from pan; drain fat. In skillet, combine preserves, lemon juice and 2 teaspoons bouillon over low heat. Cook and stir 10 minutes. Add meatballs. Simmer, uncovered, about 10 minutes.
Line deep baking dish with dried beef slices. Wrap bacon around chicken breasts and place in baking dish. In blender, cream the soup, sour cream and cream cheese. Pour over chicken breasts. Cover with lid and bake 2 hours at 325°. Serve on a bed of rice.
Place squash, zucchini, onion and water in 3-quart microwave-safe casserole dish. Cook, covered on High about 10 minutes, stirring once. Drain. Mix together cheese, yogurt and chili peppers. In 12 x 8 x 2-inch casserole, layer half of squash mixture, half of cheese mixture, then half of the chips; repeat layers. Cook at 400° for 25 minutes.
Mix all ingredients together and bake in an oblong cake pan for 30 to 35 minutes at 350°. Turn oven off; pour 4 cups miniature marshmallows on top. Return to oven until marshmallows melt, then top with topping.
Mix all dry ingredients, then add liquids and mix thoroughly. Bake in loaf pan at 325° for one hour.
All in the bean pot. Add water until pot is 3/4 full. Set bean pot in deep pan with water. Keep adding water during baking so it doesn't boil dry. Bake 5 hours at 350°.
Mix all ingredients together thoroughly. Pour into hot greased shallow baking pan. Bake at 400° for 30 to 35 minutes or until golden brown. Makes 8 to 10 servings.
Blend all ingredients in food processor or blender. Combine until smooth. Serve with fresh veggies.
Boil, de-bone and chop chicken. In 1/2 cup chicken broth, cook onion and bell pepper. In large mixing bowl; mix onion and bell pepper with chicken. Add chili powder, soups and Ro-Tel tomatoes. Line bottom of 9 x 13 x 2-inch baking dish with cut tortillas. Pour soup mixture over tortillas in layers. Add grated cheese on top. Cook 30 minutes at 350° until cheese melts.
Mix Oreo cookies and	oleo well and press into a 9 x 13-inch pan. Over cookie mixture add softened ice cream. Top ice cream and	cookie mixture with fudge topping and peanuts. Freeze. Top with whipped cream before serving if desired.
Blend on high in blender the strawberries, ice cream and milk until smooth. Pour mixture into a small punch bowl. Just before serving, pour soda into milk mixture. Stir gently to mix. Serve.
Prepare pie crust and line a 9-inch pie pan with bottom crust. Melt butter in large skillet. Add flour as you would for gravy. Slowly add broth to make the gravy base. Make sure base is thick. If you need to, add some cornstarch. Add Veg-All (drained), cooked meat, salt and pepper, if desired. Pour into pie shell and add top crust. Pinch edges and cut several slits in top. Bake in a 400° oven for 45 minutes or until crust is brown. Let cool to warm before serving.
Beat eggs; add sugar and beat until light. Add milk and melted butter with other ingredients. Bake in greased casserole at 350° until firm. Serves 6 to 8.
Mix thoroughly the beef, 1/3 cup of sauce and remaining ingredients. Spread in ungreased loaf pan, 9 x 5 x 3-inch. Spread remaining sauce over loaf. Bake in 350° oven for 1 1/4 hours.
Mix all ingredients well. Shape in a loaf. Let set overnight or approximately 6 hours in refrigerator. Cook approximately 2 hours at 325°. Serve with a salsa sauce.
Heat oil in skillet. Brown chicken breasts. Mix all ingredients and pour over chicken. Simmer 45 minutes. Serve over rice or sliced French bread.
Mix well the sugar, peanuts, syrup and salt in a 1 1/2-quart bowl. Microwave on Cook for 7 to 8 minutes. Stir well after 4 minutes. Add butter and vanilla and mix well. Cook 1 minute more. Check for hard crack (or 300°) stage. Add soda and gently stir until light and foamy. Pour mix onto a lightly buttered cookie sheet. Cool 1/2 hour and break into pieces.
Brown pork chops lightly in 2 tablespoons oil in large skillet. Saute garlic, green pepper and onion in 2 tablespoons oil in small skillet. Add tomatoes, thyme, salt and pepper. Add pork chops to sauce. Steam, covered, for 30 minutes or until tender.
Mix, pour in pricked pie shell and bake for 45 minutes at 350°.
Mix. Bake at 325° for 45 minutes or 1 hour. (Check time with your oven temperature.)
Mix sugar with the well beaten eggs. Add milk, vanilla and mix well. Place in 10 inch unbaked pie shell.
Mix the first 4 ingredients well, then add nuts. Stir lightly to blend nuts. Chill and serve.
Melt chocolate and butter over low heat in 2-quart pan. Stir until melted. Stir sugar into chocolate. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts.
Combine mayonnaise, flour, eggs and milk. Mix until blended. Stir in crab meat, shredded Swiss cheese and onions. Pour into 2 pastry-lined pie pans. Bake at 350° for 40 to 45 minutes.
Combine all ingredients well. Store in an airtight container to make 1 cup. Use 2 1/2 tablespoons to 1 cup boiling water.
Cut up broccoli. Cook bacon until crisp, then crumble. Chop red onion. Add all to raisins. Mix Miracle Whip, vinegar and sugar. Mix into other ingredients. Refrigerate. Good made the day before.
Trim veal and cut into large cubes. Saute onions in olive oil until clear; add veal and saute. Add paprika and veal stock and stir until blended. Add herbs and garlic to veal mixture and add salt and pepper to taste. Simmer until tender, approximately 45 minutes to 1 hour. Before serving, blend cornstarch with sour cream and add to goulash. Top each serving with a dollop of sour cream and sprinkle with paprika. Can be served with spaetzel or on mashed potatoes or rice. Fantastic!
Place apples in a buttered 1 1/2-quart baking dish. Add water. Combine the flour, sugar, butter, cinnamon and salt together in your food processor or by rubbing with your fingers until fine crumbs are formed. Spread the mixture over the apples. Bake at 375° for about 45 minutes uncovered. Serve cold topped with ice cream.
In blender, combine cottage cheese, skim milk, sugar, lemon juice and cardamon. Cover and process until smooth. Fold in yogurt; chill. At serving time, using a paring knife, peel, pit and slice peaches. If you use canned peaches, drain. Divide peaches among 8 sherbet dishes. Spoon sauce over peaches.
Cook sausage (not too brown). Add other ingredients and stir until cheese melts. Spread on 2 loaves of party rye. Bake at 425° for 15 minutes.
Mix all ingredients well. Pour into an unbaked pie shell. Cook at 350° until firmly set, about 25 to 30 minutes.
Place chicken breasts, one at a time, between sheets of plastic wrap. Using the flat side of a meat mallet or rolling pin, pound to 1/4 inch. Sprinkle each with salt. Cut cheese into 8 sticks, each about 1 inch long. Cut ham in half. Roll cheese inside ham slices. Place ham-cheese roll on chicken breast. Beat egg and water in bowl. Coat chicken breasts with flour; dip into egg mixture. Coat with bread crumbs. Microwave for 5 minutes on High. Turn rolls over and cook for 5 to 6 minutes on High or until chicken is done.
Cook chicken until tender. Cool and remove meat from bones. Cook spaghetti until tender. In skillet, melt butter and saute onion until tender. Add mushroom soup and about 1 cup of broth off chicken. In a 9 x 13-inch pan, layer spaghetti, chicken, cheese and sauce. Top with more cheese and bake 15 to 20 minutes or until cheese melts.
Melt candy bars and 1/2 stick butter 1 minute in baking dish. Cream all the remaining ingredients. Put batter over melted chocolate and swirl. Bake 7 minutes.
Beat eggs and sugar. Add all other ingredients. Stir well. Pour into a greased 1 1/2 quart baking dish. Place in a pan with 1-inch water. Bake at 350° for 40 to 45 minutes. Stir every 15 minutes.
Mix pretzels, melted butter and sugar. Spread in pan and bake at 400° for 8 minutes. Beat until smooth cream cheese and sugar, then add whipped topping. Spread over cooled crust. Chill. Mix gelatin and boiling water. Add strawberries. Spread over cream cheese mixture. Refrigerate overnight. I put a layer of Cool Whip on top and sprinkle finely chopped pecans on it.
Cut steak in serving pieces and place in skillet; cover with onion soup mix and tomatoes. Sprinkle with spices, oil and vinegar. Simmer, covered, 1 1/2 hours. Serve over rice.
Add all dry ingredients to oil and eggs. Blend everything and pour into 2 loaf pans. Bake in a preheated 325° oven for about 70 minutes. Allow to cool in pan. Slice and serve with cream cheese or sweet butter.
Mix all ingredients together. Roll into ball, then roll in chopped nuts or paprika. Serve with crackers.
Combine first 5 ingredients. Stir in sour cream and salt. Chill overnight. Serves 8.
Boil spareribs for about 40 minutes. Soak in sauce for 30 minutes and broil.	Boiled spareribs can be frozen.
Bake cake according to package in a 9 x 13-inch pan. Prick top of cake with fork and pour Kahlua over cake. Let this soak in (should be left overnight). Make mousse according to directions. To assemble, crumble 1/3 cake and place in the bottom of a glass bowl. Layer 1/3 mousse, then 1/3 whipped topping and 2 Skor candy bars which have been broken into small pieces. Repeat layers. Make in punch bowl or trifle bowl. Skor is hard to find, so you may want to use Hershey's almond bars.
Cut off and discard wing tips. Cut each wing in half at joint. Place in a 13 x 9-inch baking dish.