HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1 cup lukewarm water, yeast and honey. Set aside in a warm place until yeast is thoroughly dissolved. Combine 3 cups lukewarm water, eggs, salt and 5 cups of flour; beat well. Add the yeast mixture and beat in well. Cover and let rise in warm place for 30 minutes. Then add rest of ingredients but just enough of the flour to handle dough (dough should be slightly sticky). Knead for 15 minutes. Cover and let rise in warm place until double its size. Punch down and shape into loaves. Place into greased bread pans and let rise in warm place until double in size. Bake in 400° oven for 15 minutes; lower to 350° and bake 30 minutes or until bread draws away from pan. When done, remove from pan immediately and brush tops with oil (optional). Cool thoroughly before storing away in refrigerator or freezer in plastic bags. Makes 4 loaves.
Mix all ingredients except cereal. Spread in an 8 x 8-inch pan sprayed with Pam. Sprinkle cereal over top. Freeze. When hard, cut into squares.
Preheat oven to 425°. Grease pan with 1/4 cup oil. Mix all dry ingredients. Add egg and milk until thick batter. Add remaining oil. Mix well. Pour into pan and bake until golden brown.
Slice cake into 3 layers. Mix well the eggs, 1/2 cup sugar, butter and orange juice. Then add coconut, pecans and pineapple.
Mix all juices. Just before serving, add the chilled ginger ale. Use an ice cream scoop to spoon balls of sherbet into punch. You may make a colored or clear ring of ice to help keep it cool.
Cook onion, bell pepper, celery and garlic in hot oil until tender. Add tomatoes, tomato sauce and all seasonings. Simmer, uncovered, 45 minutes. Mix cornstarch with 2 teaspoons water and use to thicken sauce. Add shrimp last and simmer, covered, until shrimp is cooked (about 5 minutes). Serve over hot rice. Serves 5 to 6 persons.
Combine first five ingredients. Sprinkle jello over mixture and stir well. Spoon mixture into a 13 x 9 x 2-inch dish. Combine nuts and coconut. Sprinkle over salad. Chill 6 hours or overnight. Yields 15 servings.
Line a pie pan with crust. In a cup, put syrup and soda and pour boiling water over this. Stir well and put in the crust.
Preheat oven to 350°. Melt butter. Blend in sugar and egg with a fork. Add flour, baking soda, salt and remaining spices. Mix with apples and nuts. Turn into a greased and floured 8-inch pan. Bake 40 to 45 minutes. Serves 6 to 8.
Drain;	then rinse tuna. Shred one apple then mix with other ingredients. Use enough Miracle Whip to make spreadable for sandwiches.
Mix pudding with milk until smooth. Place in refrigerator until set, very short time, then mix in peanut butter. When that is done, add Cool Whip, then spoon the mixture into pie crust and cool in refrigerator. This is a quick and tasty dessert.
Combine the first 5 ingredients; set aside. Combine remaining ingredients and pour over the fruit. Stir gently and chill.
Variation: Use 1 cup buttermilk in place of soup. Season as for chicken dressing with sage.
Mix and pour over the dough. Bake 40 minutes in a 350° oven.
In a large bowl pour boiling water over oatmeal and margarine. Let stand 10 minutes. Stir in milk, egg, sugar, bouillon and cornmeal. Add flour, 1 cup at a time, mixing well after each addition. Knead in the final 1/2 cup or more of flour to make a stiff dough. Continue kneading 3 to 4 more minutes. Pat or roll to 1/2-inch thickness. Cut into bone shapes with dog biscuit cutter and place on greased baking sheet. Bake at 325° for 50 minutes.
Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure the rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of sugar and beat again. Meanwhile, make sure the rum is of the highest quality. Try another cup. Open second quart if necessary. Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the rum again, checking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn't matter). Sample the rum again. Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake into pan 350 gredees. Now pour the whole mess into the coven and ake. Check the rum again and bo to ged.
Mix all in bowl. Add to skillet with a little oil; cook about 30 minutes on medium heat, turning chicken a couple of times. Serve on cooked rice bed.
Place all ingredients in a mixing bowl and beat 8 to 10 minutes. Place in greased Bundt pan and bake in preheated 350° oven for 50 to 60 minutes. While cake is baking, prepare sauce.
Beat eggs slightly. Add remaining ingredients. Mix well. Pour into pie shells. Bake 25 to 30 minutes at 425°. Knife should come out clean when inserted into middle of pie.
Combine all ingredients and spoon into an 8-inch pie plate or a 1-quart casserole dish. Bake at 350° for 20 minutes or until edges are bubbly. Can be doubled. Also good served cold on toast.
Roast the chile on broiler pan about 4-inches from heat. Place in a paper bag until cool enough to handle. Peel chile by rubbing in paper toweling. Scrap out seeds and remove veins. Finely mince.
Drain pineapple and oranges and mix together. Pour in Eagle Brand milk and let sit for five minutes, then mix cherry pie filling in. Fold Cool Whip into it. Keep in refrigerator.
In heavy saucepan, combine first 6 ingredients. Cook until thickened. Add evaporated milk; bring to a boil. Remove from heat and cool. Add vanilla. Pour into the cylinder of an ice cream freezer; add enough milk to fill cylinder 3/4 full. Freeze according to manufacturer's directions. Yields about 2 1/2 quarts.
Dissolve the jello in the boiling water. Stir in the cranberry sauce, drained pineapple and nuts. Pour into dish and refrigerate until firm.
Cook chicken in large pan of water until well done. Reserve 1 cup of broth. Remove chicken from bones and cut into small pieces. Mix sour cream, soup, taco seasoning and cooled chicken broth. Layer in a 9 x 13-inch pan 1/2 of chips, 1/2 of chicken, 1/2 of sauce and 1 cup of cheese. Repeat layers. Bake for 30 minutes at 350°. Serve with salsa. Serves 8.
Mix together and let stand at least 4 hours. Refreshing as salad dressing for pasta or greens. Also good as dressing for cold chicken or fish.
Spread meat with garlic, basil and parsley. Salt and pepper to taste. Roll up like a jelly roll and tie with butcher's string. Brown in a little oil and water on top of the stove along with the short rib. Lower the heat and continue cooking until done. Slice and serve or can be put whole in your meat sauce along with the meats for extra flavor.
Butter an 8 x 8-inch baking dish. Put chopped apples in bottom. Mix flour, sugar and baking powder. Add slightly beaten egg and pour over apples. Pour melted butter over the top and add cinnamon. Bake 45 minutes to 1 hour in 350° oven.
Preheat oven to 400°. Place two drained oysters on the deep half of one shell. Arrange filled oyster shells on a layer of rock salt in one large baking pan or six individual shallow casseroles. Fry bacon until crisp, remove from pan. Drain and crumble. To bacon fat, add onion, green pepper and celery. Cook until almost tender. Season with lemon juice and Worcestershire sauce and Tabasco. Spoon mixture on the oysters in the shells and top with crumbled bacon. Yields 6 servings.
Melt butter in pan. Add other ingredients. Stir until sugar dissolves. Boil until it tests brittle when dropped in cold water. Pour onto buttered platter. Break into pieces when cool. (Can also drop by teaspoonfuls onto waxed paper.)
Place frozen tortillas between paper towels. Microwave at High 30 to 60 seconds. Separate. Crumble ground beef into a 2-quart casserole. Add green pepper and onions. Microwave at High 3 to 5 minutes or until meat loses its pink color and vegetables are tender-crisp. Stir and drain. Mix in taco seasoning, tomato sauce and paste, water and chili powder. Microwave on Medium 10 to 15 minutes or until thickened. Blend sour cream, eggs and pepper together in a small bowl. Place 2 tortillas on bottom of 12 x 8-inch dish. Top with half the meat mixture followed by half the sour cream mixture. Repeat layers with remaining ingredients. Sprinkle with corn chips and cheese. Microwave on medium 10 to 15 minutes or until cheese melts. Let stand 5 minutes. Serves 4 to 6.
Brown ground beef and drain. In a large pot, put tomato juice, corn, peas, potatoes and ground beef. Cook for 1 hour.
Cook tomatoes, peppers and onions until tender. Cool and run through blender. Add remaining ingredients. Bring to a boil and cook 1 hour. Put in jars and seal.
Saute onion and bell pepper in skillet until golden brown. Boil chicken until done. Cook spaghetti noodles in chicken broth. Remove bones and skin from chicken. Mix all ingredients together. Add cheese last and let melt.
Make several layers of cukes, onions, salt and ice. Let stand for 3 hours. Drain well. Bring remaining ingredients to a boil and remove from heat. Add cucumbers and onions to syrup and return to heat until scalding hot, but not boiling. Seal in hot jars and process in hot water bath 10 to 15 minutes.
Heat drippings in heavy skillet. Cook onion slowly until transparent, not brown. Add potatoes and hominy. Season with salt. Cook over moderate heat until vegetables are slightly brown and crusty.
Cook spaghetti for 5 minutes, drain. Brown beef, drain off fat, add spices, puree and tomato sauce; mix well. In a 9 x 13-inch non-metallic pan spray cooking oil. Add mixture, then sprinkle with grated cheese. Cover with plastic wrap. Cook on half powder for 45 minutes then 15 minutes at 100% power. Serve.
Add sugar to pears, mix and	let stand overnight in refrigerator. Sift dry ingredients together and add Wesson oil, eggs (beaten well) and vanilla. Mix all together well. Add chopped nuts and raisins.	Preheat oven to 350°.	Bake 1 hour in greased and floured tube pan.
Bring broth and butter to boil. Add cornbread mix and mayonnaise; blend well. Spread 1/2 of the mixture in bottom of a large casserole. Add chicken, onion, celery, salt and pepper. Add remaining 1/2 mixture. Beat eggs well and add to milk. Pour over casserole and let set in refrigerator overnight. Pour mushroom soup over all and let set 1 hour. Bake at 350° for 40 minutes.
In skillet, crumble hamburger; add onion, celery and green pepper. Cook until meat is no longer red. Pour into large stew pot and add chopped tomatoes, 2 cans beans, salt, pepper and hot sauce to taste. If desired, can add 2 cups of cooked brown rice when ready to eat.
Mix cake using package directions. Fill paper bake cups in muffin tin 2/3 full. Blend cream cheese with sugar; beat egg and salt. Stir in nuts and chocolate pieces. Drop 1 rounded teaspoonful cheese mixture into each cupcake. Bake as directed on box for cupcakes. May be frosted. Serves 30.
Spread mincemeat on bottom of pie shell. Bake at 425° until crust is golden, about 15 minutes. Cool thoroughly.
Melt the butter in 9 x 13-inch pan. Crumble the crackers in the butter. Place haddock on this. Repeat layers and sprinkle on seafood seasoning. Bake for 30 minutes at 325°.
In small bowl blend milk, eggs, spices and salt. Set aside. In medium saucepan, sprinkle gelatin over water, let stand 1 minute. Stir over low heat until gelatin completely dissolved, about 2 minutes. Blend in milk mixture. Continue stirring over low heat until mixture is slightly thickened, about 5 minutes. Blend in pumpkin. Turn into pie crust. Chill until firm. Garnish as desired. Suggest making the day before serving for best results.
Mix cream cheese with shredded, cheese, garlic powder, chopped mushrooms, and seasoned salt. Stuff each pepper shell with 1-2 tbsp cheese mixture. Roll each pepper in bread crumbs. Bake uncovered, 30-45 minutes, at 300°. Serve with sour cream or ranch dressing.This is very spicy, you can substitute sweet green peppers for tasty but mild alternative.
Chop all ingredients. Cook until thick, about 1 1/2 hours. When thick, seal in sterilized jars.
Combine oil, onion and pepper in shallow 2-quart microwave proof casserole. Cover and microwave on High 2 minutes, stirring once. Stir in cabbage; microwave covered 3 minutes more. Combine mustard, honey and vinegar in a cup. Place ham steak over cabbage; spread with the mixture. Cover and microwave on Medium for 7 minutes or until ham is heated through. Sprinkle with parsley. Makes 4 servings.
Mix sugar and oil; add eggs one at a time, beating well. Combine salt and soda; add to oil mixture. Stir in vanilla, apples, coconut and pecans. Pour into tube pan sprayed with Pam and bake at 325° for 80 to 90 minutes. Cool and serve. Makes large cake and mellows with age.
Melt caramels and evaporated milk; mix with hands all other ingredients except chips. Put half of mix in bottom of a 9 x 13-inch pan. Bake at 350° for 10 minutes. Sprinkle chips on top, then pour caramels over chips. Put rest of mix on top and bake until brown at 350°.
Bring water to a boil. Add turnip, onions, ham knuckle, pepper and sugar. Let cook until tender.
In large bowl, add ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper and Worcestershire sauce. Mix well. Gently shape into 1-inch balls.
In 2-quart glass measure, cook sugar, 1 cup marshmallows, milk and margarine on High 1 1/2 to 6 1/2 minutes until melted, stirring once during cooking. Stir and cook 1 1/2 minutes. Stir in chocolate and vanilla until smooth. Fold nuts and remaining marshmallows.
Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar until stiff and glossy peaks form and all sugar is dissolved. Drop by teaspoonfuls onto banana or other flavored pudding. Bake in preheated 350° oven for 12 to 15 minutes or until top is golden brown. Top each spoonful with 1/2 of a maraschino cherry.
Cook whole potatoes, covered, in boiling salted water for 20 to 25 minutes, or until tender. Drain and peel. Mash with a potato masher. Measure 1 1/3 cups mashed potatoes. Stir in butter or margarine. Spoon into a greased 9-inch pie plate. Spread over bottom and up sides of pie plate, building up sides with a spoon to form a crust. Arrange vegetables in bottom of potato crust. Sprinkle with cheese.
Trim bean tips; pack lengthwise into 4 pint jars, leaving 1/4-inch headspace. To each pint, put 1/4 teaspoon pepper, 1 clove of garlic and 1 dill head. Combine remaining ingredients; bring to boiling. Pour boiling hot over beans. Adjust lids; process in boiling water bath for 10 minutes. Let stand for 2 weeks before tasting to allow the flavor to develop.
Combine all ingredients, except chicken. Place chicken in pan with mixture. Marinate 1 hour in refrigerator. Grill outdoors or broil for 10 to 15 minutes or until done in oven set at 350°. Baste often with marinade.
Mix the first four ingredients and take out 1/2 cup for the topping. Mix the rest of the barbecue sauce with the meat mixture.
Spread in 9 x 13 x 2-inch pan. Bake at 350°.
Cook beans as directed on package. Drain thoroughly and mix with soup. Place in baking dish and top with onion rings. Bake at 350° for 25 minutes.
Cook bacon until crisp. Remove from skillet. In 1 tablespoon bacon grease, cook onion until soft. Add to pan the sugar, vinegar and water. Simmer for 20 minutes.
Cook grits according to box directions; add remaining ingredients and bake at 350° for 45 to 60 minutes. Serve immediately.
Mix first four ingredients in small bowl. Add boiling water. Beat to stiff peaks. Spread over cake. Makes 3 cups.
Peel and cut into sections zucchini. Steam zucchini just long enough to soften. Place zucchini in 9 x 13-inch buttered baking dish. Top zucchini with Monterey Jack cheese. Cover. Bake in 200° oven for approximately 5 minutes, just long enough to melt cheese. Or, you may place in microwave for approximately 1 minute.
Boil potatoes. Chill several hours. Remove potato skins and grate coarsely. Heat cream, salt, 1/3 stick margarine and cheese until cheese melts. Mix with grated potatoes and bake at 350° for 35 to 45 minutes. Top with sour cream and sprinkle with bacon bits. Return to oven for 10 minutes. Makes a good size casserole.
Melt butter in a 7 x 11 x 2-inch oblong pan. Combine sugar, flour, baking powder and salt with milk to make batter. (If too stiff, add a little extra milk.) Pour batter over butter. Mix apple pie filling with raisins and smooth gently over batter. Bake at 350° for 40 minutes or until crust is golden brown. Serve warm, topped with whipped cream or ice cream, if desired.
Melt margarine and saute onions. Add flour (do not brown). Stir until smooth. Add chicken broth, pepper and peeled shrimp. Simmer 30 minutes. Serve over rice.
Parboil potatoes, green pepper, broccoli and mushrooms just covered with water. Cover with lid. Drain water. Add Velveeta and milk/water. Cook until well blended.
Preheat oven to 375°. Halve and remove seeds from apricots. Place in a 1-quart casserole dish. In small bowl, combine sugar, water and cinnamon. Pour over fruit. Bake 20 minutes or until apricots are tender. Pour on cream and bake 5 minutes longer. Makes 4 servings.
Mix onions, celery and margarine together until tender. Combine with cooked rice, almonds, salt and thyme. It is good served with turkey.
Place Oreos in bottom of 9 x 11-inch pan, then spread softened vanilla ice cream. Then add layer of fudge sauce. Top with Cool Whip and nuts.
1. Drain pineapple (retain two slices pineapple & juice), melt 1/2 c. margarine in 10-inch ovenproof skillet; Blend in brown sugar. Arrange pineapple and cherries over sugar mixture. 2. Beat remaining 1/4 c. margarine with granulated sugar until light and fluffy. Beat in egg substitute, vanilla and carrots. 3. Chop remaining pineapple slices and add juice to make 1/3 c. and combine with dry ingredients. 4. Fold in raisins and walnuts. Pour batter over pineapple. Bake in oven for 350° for 40-45 minutes. Let stand 5 minutes before inverting on serving plate.
Fry bacon until crisp; crumble into small pieces. Wash and cut broccoli and cauliflower into bite size pieces. In a large bowl, combine broccoli, celery, onion, cauliflower and raisins; toss together. Combine mayonnaise, vinegar and sugar. Pour dressing over salad and mix. Cover; refrigerate several hours or overnight.
Pour hot Dr. Pepper over oatmeal and let stand 15 to 20 minutes. Heat oven to 375°. With a mixer, cream shortening and gradually add in granulated sugar and 1 cup brown sugar. Cream well; add eggs, beating until mixture is fluffy.
Cover the fish with cold water and 2 tablespoons salt. Bring to a boil and simmer for 10 minutes, then drain. Cover with cold water and 2 tablespoons vinegar. Bring to a boil and simmer 10 minutes. Drain. Serve with melted butter.
Mix first 5 ingredients thoroughly and bring to a boil. Boil to soft ball stage. Cool 5 minutes. Add vanilla and beat until creamy.
Cook chicken in water in skillet until tender.	Remove chicken from water. Place chicken back in skillet. Pour Open Pit barbecue sauce and 1/2 cup brown sugar over chicken. Put into oven. Bake at 350° until done.
Cream margarine and sugar; add beaten eggs, vanilla and applesauce. Add spices and soda to sifted flour. Add flour to other ingredients. Bake at 400° for 15 to 20 minutes.
Brown hamburger meat and 1 medium onion. Drain. Put in crock-pot with other ingredients. Simmer 3 to 4 hours.
Heat oven to 375°. Mix thoroughly the shortening, margarine, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)
Brown sausage; drain. Add onions and bell pepper and saute; then add rice and salt. Cook until tender. Tomato sauce may be added.
Combine cream cheese, sugar, lemon juice and vanilla. Fold in Cool Whip. Slice bananas in bottom of crust. Spoon cream cheese mixture over bananas, evenly divided into 2 pies. Spoon 1/2 can blueberry pie filling over top of each pie. Keep refrigerated!
Pour the milk into a large bowl. Add the pudding and pie filling. Add the powdered sugar. Beat with wire whisk 2 minutes. Stir in the Cool Whip.
Combine 4 ingredients in saucepan; bring to a boil over medium heat. Boil 1 minute. Remove from heat; stir in vanilla, salt and add nuts. Pour on lightly buttered baking sheet; cool. Separate into bite sized pieces. Store in an airtight container. Makes 3 1/2 to 4 cups.
Separate eggs; beat yolks. Mix sugar and yolks. Add liquor very, very slowly. Whip egg whites and fold in. Whip cream and fold in.
Carefully melt almond bark. Pour over ingredients and mix until coated. Drop quickly by spoonful on wax paper.
Combine milk, sugar and salt. Heat to scalding. Dissolve yeast cake in warm water. Beat egg. Combine all ingredients and pour into flour. Make into soft dough; let rise at room temperature until double in size. Store in coldest part of refrigerator until ready to be used. Shape into rolls and let rise at room temperature until double in size. Bake in a hot 400° oven until done, about 12 minutes.
Preheat oven to 350°. Grease a Bundt pan. Toss apples with 5 tablespoons sugar and 2 teaspoons cinnamon. Blend eggs, oil, vanilla, orange juice, 2 cups sugar, flour and salt. Add baking powder and baking soda. Layer batter and apples alternately in pan, being careful not to touch apples to sides of pan. The juice from the apples and cinnamon can be added in the layers. Bake 1 hour.
Cream the cream cheese and shortening. Add sugar gradually, beating well. Add egg and almond flavoring, beating until fluffy. Sift together flour, baking soda and salt and stir in. Chill dough at least 1 hour.
1st Layer (Bottom): 1 pound cottage cheese and 8 ounces cream cheese (soft).
Saute chicken in oil until done. Don't overcook. Place one layer of Doritos at bottom of 9 x 12-inch pan. Place chicken on top of Doritos; pour mushroom soup over chicken; place one more layer of Doritos. Next spread chilies, then grated cheese. Bake at 400° for 20 minutes or microwave until cheese melts and all is blended.
Cream sugar and margarine; add eggs and remaining ingredients. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake 30 minutes at 375°.
Bake 5 hours at 270° or 3 hours at 300°. Great for crock-pot.
Mix the oil, margarine, eggs, sugars and vanilla. Add the flour, salt, cream of tartar and soda. Refrigerate 4 hours or overnight. Make into balls and bake (if you want to, dust with granulated sugar). Or you can roll out and cut out with cookie cutters, just add 1/2 cup more flour. Bake at 350° for 10 minutes.
Preheat oven to 350°. Put half and half and butter into 1-quart saucepan over moderate heat and bring to a boil. In a small bowl, combine the cornstarch and sherry and slowly add to the saucepan, stirring vigorously to prevent lumping. Add the curry powder, salt and cayenne pepper (if used) and cook until the sauce has boiled and thickened, about 3 minutes. Add chicken; stir and remove from heat. Cover the bottom of a buttered 8 x 8-inch baking dish with rice; pour in chicken mixture. Bake, uncovered, for 15 minutes. Quick and easy.
Mix strawberries and sour cream; beat slowly until well mixed. Add vanilla and sugar while mixing until smooth consistency. Add half and half last, mixing only until well blended. Chill and serve. Shake well before serving. Serves 6.
Pour 1 cup hot water over jello and stir until dissolved. Mix the sugar with crushed pineapple and heat. When cool, mix with jello. Add cheese to jello when completely cold. When set, add cream that has been whipped and stir. Place in refrigerator until congealed.
Grease a large Bundt cake pan with Crisco (not oil). Dissolve the strawberry Jell-O in 1 cup boiling water and after cooling, place into the greased pan. Allow to set before adding next layer of Jell-O. Dissolve orange Jell-O in 3/4 cup boiling water. Add 1/4 cup juice from the fruit cocktail and allow to cool. Add fruit from can and add to strawberry in mold after it has set. Dissolve lime Jell-O in 1 cup of boiling water and add to orange mixture after it has set.
Combine dressing ingredients in a jar. Shake to blend; chill. Serve over tossed salad. Garnish salad with parsley. Serves 20.