HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle yeast over warm water to dissolve. Stir together flour and salt in a large bowl. Make a well in center. Add yeast mixture and oil. Stir until rough dough forms. Turn out onto lightly floured surface. Knead until smooth and elastic. Shape into ball. Place in greased bowl. Turn to coat. Cover and let rise until doubled, about 45 minutes. Punch down and divide into two parts. (Dough may be frozen at this point, up to 2 months.) Roll out dough to fit pizza pan and let rise in pan 15 minutes. Bake crust at 450° for 10 minutes. Add toppings and bake 15 minutes longer.
Cook beef in a large skillet until it loses its redness. Remove from skillet and cook macaroni, onion and green pepper in meat fat until macaroni is yellow. Return meat to skillet along with tomato sauce, water, salt, pepper and Worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to suit taste (you may add additional water, if needed).
Take onions and chop them up small. Cover the bottom of the frying pan with olive oil. Take ground beef and add with the onions in the frying pan. The stove should be on low heat. Add any seasonings you would like and mix those with the hamburger and onions. Mix well. When the hamburger is cooked, add Prego sauce with the onions and hamburger. Mix all together until the sauce is heated and mixed properly with the hamburger and onions. Remove from frying pan and it is ready to serve, or you can save it to serve later.
Grease and flour a tube pan. In a large bowl cream together the shortening, butter and sugar. Add the eggs, one at a time, beating after each addition.
Place chicken breasts on cutting board and pound lightly with side of heavy knife or cleaver until about 1/4-inch thick. Combine eggs, salt and pepper. Dip chicken into egg mixture, then crumbs. Heat oil until very hot in a large skillet. Quickly brown chicken on both sides; remove to a shallow baking dish. Pour excess oil from skillet.
Brown hamburger; drain. Add chilies and 1 package onion soup mix. Set aside to cool.
Microwave: In small bowl, stir together 1 tablespoon of water, 3 tablespoons of the sugar and the yolk. Cook, stirring every 15 seconds, until bubbles, about 45 seconds to 1 minute. Set aside. Allow to cool about 15 minutes.
Cream together butter, peanut butter, sugar and brown sugar. Add egg, milk and vanilla and beat well. Blend in dry ingredients and mix. Roll into balls and roll into sugar.
Cook and stir ground beef and onion in Dutch oven until beef is brown; drain. Stir in sauce mix, water, bay leaf, salt, pepper and tomatoes. Break up tomatoes. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in noodles and vegetables. Cover and cook 10 minutes longer. Remove bay leaf.
Heat olive oil over medium heat. Add onions and saute. Stir in garlic, chilies and spices. Cook for 10 minutes. Add cooked beans and chicken stock. Reduce heat and cook until seasonings mingle. Add chicken and 1 cup of cheese and stir until cheese melts. Ladle into bowls and top with remaining cheese, sour cream and salsa.
Blend cream cheese and milk. Fold in Cool Whip. Spread half into pie crust. Drizzle with half of caramel topping. Sprinkle half of coconut and pecans over caramel. Repeat layers. Chill or freeze until ready to serve. Can be doubled for a crowd. Can be made ahead of time and stored in freezer. Serves 6 to 8.
Pound veal and season with salt and pepper. Brown veal in either olive oil or margarine (2 tablespoons). Combine tomatoes, tomato paste, green pepper, mushrooms and seasonings. Stir until tomatoes are broken up. Add to veal in skillet. Cover and simmer 30 minutes. Uncover and simmer 30 more minutes.
Mix mayonnaise, sour cream, dill weed, lemon juice, onion and garlic salt and chill one hour. Chip beef in blender and mix with other ingredients. Cut rectangle out of long bread loaf. Fill bread cavity with dip. Cut rectangle part of bread in small squares and place around and on loaf, then serve.
Brown pork chops. Mix together mushrooms, celery soup, water and thyme and add to pork chops. Add onions and carrots. Cook over low heat, covered, for 45 minutes or until tender. Serve over wide cooked noodles.
From Lewisville go west on 1171; turn south on 2499. Go approximately 1 block and turn right into Salerno's Restaurant. If you are coming from another direction area call 539-9534 and get directions. The address is 3407 Long Prairie Road, Flower Mound. Tell them Dan sent you and they will let you order anything on the menu at the regular price.
Leave nuts and fruits whole. Sift sugar, salt, flour and baking powder. Add sifted ingredients to fruit. Beat eggs with vanilla. Add to mix and mix well. Recipe is for 3 loaf pans. Grease and line loaf pans with wax paper. Grease paper and fill. Pack down. Place a pan of water in oven while baking. Bake at 250° for 2 hours. Remove wax paper while warm. Cool. Freeze or refrigerate cake in Saran, then foil.
Preheat oven to 450°. Crush 3/4 package of Oreos. Mix with butter. Press into bottom of 2-quart glass baking dish. Combine remaining ingredients (except Oreos). Blend. Pour half the mixture onto crust. Break remaining Oreos into pieces and place on top of cream cheese mixture. Pour remaining mixture on top. Bake 10 minutes. Reduce heat to 200°. Bake 45 minutes. Turn off oven. With door slightly ajar, allow to cool for 2 hours.
In a medium mixing bowl, combine the chop suey vegetables, crab meat, Miracle Whip and soy sauce. Mix lightly. For each egg roll, spoon approximately 1/4 mixture into the center of each wrapper. Moisten edges of wrapper lightly with water. Fold one corner over filling, then the opposite corner, then roll over remaining corner to seal. Bake at 450° for 12 to 15 minutes, until crisp and golden brown. Make and bake right away. Do not them sit around or they will get soggy! Serve with sweet and sour or mustard. Yum! Serves 6.
Whip egg whites until stiff. Set aside. Add to the egg yellows the flour, sugar, pumpkin and milk. Mix together, then add browned butter and vanilla. Mix again. Fold in beaten egg whites and pour into pie shell. Top with cinnamon. Bake at 425° for 10 minutes, then 350° for 30 minutes. Protect edge of crust with aluminum foil.
Wash zucchini; cut into thin slices. Peel onions; slice thin. Cover vegetables with water, adding the 1/4 cup salt; let stand for 2 hours, then drain well. In saucepan, combine the vinegar, sugar, celery seed, turmeric and mustard seed; bring to a boil. Pour over drained vegetables. Let stand two hours. Return to heat. Bring to boil and cook for five minutes. Pack in hot jars. Seal tightly.
Mix melted butter or oleo, chopped nuts, cake mix and 1 egg together. Pat into a greased 13 x 9-inch pan. Combine remaining ingredients together. Pour this mixture over other mixture in pan. Bake at 350° for 40 to 45 minutes.
Toss together all ingredients. Cover with plastic wrap and let stand at room temperature 30 minutes. Serve with grilled seafood or tortilla chips. Makes 6 servings.
Mix dry ingredients first, then add oil, honey and vanilla. Bake at 200° to 250° for 2 to 3 hours.
Brown beef, onions and green pepper in margarine. Add remaining ingredients. Simmer for 25 to 30 minutes. Yields 8 servings.
Wash, then dry chicken legs with paper towels. Cut the chicken legs at the joint to yield 8 pieces. Debone and discard the skins. Marinate chicken pieces in a bowl with cornstarch, soy sauce, sherry, salt, sugar and garlic. Set aside for 30 minutes or overnight.
Set oven at 320°. Bake 25 minutes or until done. Nuts are optional.
Put chicken in buttered pan or dish. Place cheese on top. Combine soup, wine and chicken stock in a pan. Stir well and heat. Spoon over chicken. Sprinkle stuffing mix over chicken. Drizzle butter over stuffing mix. Bake at 350° for 45 to 50 minutes.
Mix all ingredients. Just before placing in oven, put crushed potato chips over the top. Bake at 350° for 1 hour and 15 minutes or turn down to 325° for last 45 minutes.
Melt butter and add brown sugar (let cool). Add eggs and vanilla. Stir. Add flour and stir, then add chocolate chips. Pour into greased and floured pan. Bake at 350° for 25 to 30 minutes.
Sift flour, baking powder and salt. Set aside. Cream first five ingredients together and gradually add flour. Drop by teaspoon on ungreased cookie sheet. Bake for 7 minutes in a 400° oven.
Mix the ingredients; hand roll into 1 1/2-inch balls. Use Teflon frying pan. Spray with Pam; cook at low heat until brown on all sides. Can bake with Pam also.
Dissolve Jell-O in hot water and chill to soft jelly. Add cottage cheese and pineapple, including juice and fruit, chopped walnuts, horseradish and mayonnaise. Mix well and mold.
Mix in a large container. Put in jars to give as gifts. Attach bow and instructions to add 1/3 cup dry mix to 1 cup boiling water for a delicious hot drink.
Melt caramels in 1/3 cup evaporated milk in saucepan over low heat, stirring occasionally. Beat remaining 1/3 cup evaporated milk, cake mix and margarine in bowl. Pour half the batter into greased 9 x 13-inch baking dish. Bake at 350° for 6 minutes. Sprinkle with pecans and chocolate chips.
Wrap 1 strip of bacon around each chicken breast. Place side by side in baking dish that has been covered with chopped beef. Mix sour cream and soup. Pour over chicken. Do not salt. Bake, uncovered, in oven at 300° for 2 hours. Serve with rice or noodles.
Cut biscuits into quarters and shake in 1 teaspoon cinnamon and 1/2 cup sugar mixture. Place half of the biscuits into ungreased Bundt cake pan. Mix remainder of sugar, butter and cinnamon. Pour half of this mixture over biscuits. Layer remaining biscuits and syrup and top with nuts. Bake on medium heat for 1 hour or until done.
Mix all ingredients together. Let stand 10 minutes. Roll small amount with fingers into strawberry shape. Roll in red crystal sugar. Dip stem end in green crystal sugar. Insert whole clove for stem. Store in refrigerator until ready to serve.
In a medium-sized bowl, mix the chiles, butter, mayonnaise and cheese until well blended. Slice the French bread into thin slices and spread amply with the cheese mixture, making sure to completely cover the bread. Place the bread slices on an ungreased cookie sheet in a preheated broiler and broil about 5 to 10 minutes until the spread is bubbly. Serve on a large serving plate garnished with parsley sprigs.
In large bowl, mix sugar, cream cheese and milk. Mix well. Add Cool Whip and mix well. Pour in pie shell. Mix strawberries and glaze. Pour into pie shell. Chill.
Mix cake by box directions. Pour into 2 (9 x 13-inch) pans or 1 (12 x 16-inch) pan that have been greased and floured. Bake for 20 minutes at 375°. Mix 1 cup evaporated milk and 1 cup sugar; bring to a boil. Add marshmallows and stir until dissolved over low heat. Add coconut and pour over hot cake.
Blend cream of celery soup with water. Measure out 1/4 cup soup mixture. Combine with ground beef, bread crumbs, egg, onion, parsley and salt. Shape into balls about 1-inch in diameter. Brown meatballs in shortening. Add remaining soup mixture and the pickle. Cover and cook over low heat about 20 minutes, stirring occasionally.
Beat eggs with mixer until thick and lemony. Gradually add sugar while beating. Add milk and vanilla. Carefully fold dry ingredients into egg mixture by hand. Blend well.
Bone chicken breast and cut in half to make 8 pieces. Place breast in a greased pan. Cover each piece of chicken with a slice of cheese. Mix a can of cream of chicken soup with a can of cream of celery soup and pour over top of cheese. Cover all with Stove Top stuffing then pour 1/2 cup of margarine on top. Bake at 350° for 3/4 to 1 hour.
Combine butter, water, orange juice and rind in a bowl. Add egg; mix well. Add dry ingredients; fold in blueberries by hand. Bake at 325° in greased 9 x 15-inch baking pan for 1 hour and 10 minutes. Cool on rack. Freezes well.
Roll roast in 1/2 cup flour, pepper and 2 teaspoons salt. Brown roast slowly in hot oil in Dutch oven. Reduce heat to 250°. Add 1/2 cup water and simmer 1 1/2 hours. Add water as needed to prevent sticking. Add onions and cook 1/2 hour longer. Add carrots and potatoes. Simmer until tender. Remove.
Blend Marshmallow Creme and orange juice with rotary beater. Stir in salad dressing and vanilla.
Bring juice and 7-Up to a boil. Add marshmallows until dissolved; cool until thickened (you may refrigerate if necessary). Add Cool Whip to cooled mix. Alternate with cake, mixture and top with coconut.
In 2-quart saucepan bring 3/4 cup water to a boil. Add carrots. Cover; cook over medium heat until carrots are crisply tender (10 to 12 minutes). Drain, set aside. In same saucepan melt butter. Stir in carrots. Add remaining ingredients. Cover, cook over medium heat, stirring occasionally, until heated through (5 to 7 minutes). Yields 4 servings.
In large bowl combine all ingredients. Store in airtight container. Give mix with the recipe for Hot Cocoa. Yields 16 cups of mix, enough for 32 servings.
Mix together sugar, syrup and butter; heat to boiling. Remove from heat and cool. When lukewarm, add milk. Store in jar. Keeps long time!
Coarsely shred cabbage and cook about 10 minutes, until barely tender. In a buttered baking dish, put a layer of cabbage. Then, put slices of cheese and crumbled crackers. Repeat layers until gone. Pour milk over; cover and bake at 350° for about 45 minutes.
Roll chicken breasts and wrap 1 strip bacon around each and pin with toothpick. Place dried beef flat in bottom of 9 x 11 x 2-inch baking dish. Place rolled chicken on dried beef. Cook, uncovered, for 30 minutes at 325°. Remove and add over top sour cream and mushroom soup (which is mixed together). Cover with aluminum foil and bake at 350° for 1 hour and 20 minutes. Serves 8.
Separate mushrooms, cap and stem. Rinse and pat dry. Combine salt and pepper with flour. First put mushrooms in flour. Roll in egg and then in bread crumbs. Fry in hot oil. Drain on paper towel.
Mix well and pour in a baking dish. In a skillet melt 1 stick oleo. Crumble 1 package white crackers; pour in oleo and mix. Pour over vegetables. Bake at 350° for 40 to 45 minutes.
Blend first 4 ingredients together and shape into small balls. Put in fridge for a few minutes. Melt chocolate chips with paraffin wax in a double boiler. Dip balls in the melted chocolate and set on wax paper. Put in fridge for a few minutes to set chocolate.
Cook sausage and drain well. Fry bacon, drain and crumble. Mix all. Pour into greased casserole. Bake at 350° for 1 to 1 1/2 hours.
Cook onions, tomatoes and green peppers to pieces. Cook all for 4 hours on stove. You can add cheese with this, but I like crackers with it best of all. I think you would like this.
Combine pretzels, 2 tablespoons sugar and melted oleo. Press into a 9 x 13-inch pan. Bake at 400° for 7 minutes. Cool 1 hour.
Combine all ingredients in a skillet and bring to a simmer; turn off heat. (Enough for 1 1/2 pound ham.)
Melt margarine in 9 x 13-inch pan in oven. Mix dry ingredients; add milk. Turn out on floured board; knead 10 times. Roll out to 12 x 8 x 1/2-inch. Cut into strips (pizza cutter works great). Dip sticks into melted margarine and lay them in pan close together. Sprinkle with one of the toppings: garlic salt and dry cheese or grated cheese or cinnamon. Bake at 450° for 15 to 20 minutes.
Arrange alternate layers of potatoes and onion in a 2-quart casserole dish. Take the salt, pepper, soup and milk mixture and pour over the potatoes. Dot with butter and sprinkle it with paprika. Cover and bake at 375° for 30 minutes.
Cut up 4 ounces bitter chocolate and 1/2 cup shortening in bowl; add 1 cup boiling water. Stir until melted. Add 2 cups sugar, 1/2 teaspoon salt and 2 cups flour, sifted with 1 1/2 teaspoons baking soda. Add to first mixture, then add 2 teaspoons vanilla. Bake in 8-inch or 9-inch pans. For 8-inch bake 25 minutes at 350°; for 9-inch bake 20 minutes at 350°. Depending on your stove, test the cake before taking out of oven. Use a wooden toothpick. It's done if the toothpick comes out cleanly.
Melt chips and peanut butter in saucepan, making sure not to burn the bottom. Add the corn flakes to them and mix. When the corn flakes are completely covered, drop in tablespoon-sized balls onto waxed paper. Refrigerate until hard, approximately 1 to 2 hours. Makes 5 to 6 dozen.
Mix all ingredients but the soup and 1/3 can milk. Shape into balls and brown in butter 8 to 10 minutes. Place in 2 quart casserole dish. Mix soup and milk. Pour over meatballs. Bake at 375° for 30 to 40 minutes.
In a small bowl combine vinegar, oil and salt. Set aside. Spray 12-inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium heat. Add pepper, onion and poppy seed. Cook for 4 to 6 minutes or until vegetables are tender, stirring frequently. Reduce heat to medium-low. Add linguine and tomato. Cook for 1 to 1 1/2 minutes or until hot, stirring frequently. Add vinegar mixture. Toss to combine. Serve hot.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups. Beat egg; stir in milk and oil. Mix in remaining ingredients except jelly, just until flour is moistened. Batter should be lumpy. Fill muffin cups only 1/2 full. Drop 1 teaspoon jelly in center of each and add batter to fill cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Yields 12 muffins.
Cook and drain macaroni. Mix all ingredients together and put in a slightly greased crock-pot. Cook on low for 3 hours.
Combine all ingredients in an electric blender. Process until frothy. Serve chilled. Yields 4 cups.
Drain beans thoroughly and then place in large bowl. Combine rest of ingredients in another bowl or container and mix thoroughly. Pour mixture over the beans and mix gently to coat all of the beans. Chill overnight in refrigerator. Salad may be kept up to 2 weeks, if refrigerated. Makes 10 to 12 servings.
Mix first 8 ingredients together while potatoes are warm. Add milk. Beat egg whites until stiff, adding gradually 1/4 cup sugar. Fold into mixture and pour into unbaked pie shell. Bake at 400° for 10 minutes. Lower temperature to 350° and bake until set. Serves 6 to 8.
Mix shortening, sugar, eggs, milk and dry ingredients. Bake at 350° for 1 hour or longer.
Mix all ingredients and let set for two hours in refrigerator. Garnish with cherries and pecans.
Sift together first 4 ingredients. Add egg and fruit cocktail, beat with dry ingredients. Pour into a greased and floured 9 x 13-inch pan. In another bowl, mix coconut, sugar and chopped nuts. Sprinkle over cake before baking. Bake at 350° for 35 minutes.
Mix and bake cake mix according to box directions. Once cooked, poke holes with a wooden spoon in hot cake. Pour milk over cake then hot fudge and caramel sauce. Let cool and top with Cool Whip and sprinkle Heath crunch on top.
Cook spinach in microwave. Drain well. Cream soup, cheese and egg yolks until well blended. Beat egg whites until stiff. Combine spinach, creamed mixture and fold in egg whites. Bake at 350° for 20 minutes. Remove and top with French fried onion rings. Bake additional 20 minutes.
Heat oven to 400°. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add walnuts and vanilla; mix with hands to form a smooth dough.
Saute in 1/4 cup butter, stirring often, for about 10 to 15 minutes. Add just enough water to cover vegetables. Cook until tender. Add 2 tablespoons cornstarch with 2 cups milk (cold). Add to vegetables, stirring slowly. Salt and pepper to taste.
Mix together with electric mixer. Pour batter into a greased lightly floured 9 x 13 pan.
In a small mixer bowl, beat egg whites, vanilla, cream of tartar, and, if desired, peppermint extract until soft peaks form. Gradually add sugar, beating until stiff peaks form. Drop by rounded tablespoonfuls 1 1/2-inches apart onto a highly greased cookie sheet. Press chocolate kiss into each cookie. With a knife or narrow spatula, bring meringue up and over candy and swirl the top. Sprinkle with colored sugar. Bake in a 300° oven for 20 to 25 minutes or until done. Immediately remove and cool. Makes about 44.
Mix all together and cover. Refrigerate for 2 hours or overnight. Serve with large corn chips. Keeps well for a couple weeks.
Chop beef, onions and water chestnuts up fine and mix all other ingredients together. Chill overnight and serve with Wheat Thins.
Combine 1 cup flour and 1/4 cup powdered sugar. Cut in butter with pastry cutter. Press in 9 x 9-inch pan. Bake at 350° for 15	minutes. Combine eggs, 1 cup sugar, grated lemon rind and lemon juice; beat well. Add 2 tablespoons flour and 1/2 teaspoon baking powder; stir well. Pour over	baked crust. Bake at 350° for 20 minutes. Sprinkle with powdered sugar; cool. Cut	into 1 1/2-inch square bars. Store in airtight container.
Defrost raspberries, strain and reserve juice. Mix jello and crushed pineapple with liquid. Add raspberries. Stir in sour cream. Pour into a 10-inch mold. Refrigerate overnight.
Bring water, salt and food coloring to a boil. Add vegetable oil and alum. Pour mixture into flour. Mix and knead. This isn't as sticky as store bought play-doh and can be used many times if kept in covered jar when not in use.
Melt red hots in boiling water. Add gelatin and stir in applesauce. Chill until firm in a ringed mold (8-inch). Serve with sour cream.
Layer asparagus, hard-boiled eggs, mushrooms and almonds with soup until gone in casserole dish. Crumble Cheez-Its on top. Bake, covered, in a 350° oven 30 minutes.
In medium saucepan, saute onion, carrots and celery in margarine. Add chicken broth and water. Stir in lentils and pepper. Cover and simmer for 45 minutes to 1 hour. Serve hot.
Place bread slices in a single layer on a baking sheet. Bake in a 325° oven for 10 minutes, turning once. Cool on a wire rack. Cut into cubes; set aside. Lightly coat six 6-ounce custard cups with cooking spray. Divide bread cubes among the cups. In a bowl, beat together milk, 1/4 cup of the thawed concentrate, eggs and sugar. Pour milk mixture evenly over bread cubes. Lightly press cubes into milk mixture. Arrange custard cups in a 13 x 9 x 2-inch baking pan. Place pan in oven. Carefully pour very hot tap water into pan around custard cups to a depth of 1-inch. Bake in a 325° oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Remove the cups from the baking pan. Let stand for 15 minutes.
Soften cream cheese and spread on ham slices. Roll up and cut into 1/2 to 3/4-inch pieces.
Combine all ingredients. Add Mozzarella cheese to top and bake at 350° for 30 minutes.
After crushing graham crackers into crumbs, add miniature marshmallows, chopped dates and pecans with the whipped Milnot (cream) which moistens ingredients. Then divide into 3 rolls wrapped in wax paper then foil. Keep frozen and remove shortly before serving.
Saute the onion in the butter. Add ground beef and cook until well done. Add 1 3/4 cups canned tomatoes and some water. Add the beans, salt, bay leaf, sugar and chili powder. Cover and cook slowly for about 1 hour. Serve with tortillas or crackers.
In a small bowl, cream together the margarine and sugar until fluffy. Beat in the eggs, cinnamon, cloves and salt. Stir in the corn syrup and oats.
Spray a Bundt pan. Place frozen dinner rolls in bottom of pan. Mix dry pudding, sugar and cinnamon together and pour over rolls. Pour melted butter on top. Sprinkle nuts over top. Let set overnight. Bake at 375° for 25 minutes or until done.
Whip egg whites stiff; fold in rest of ingredients. Press down in greased pie plate. Bake 1/2 hour at 350°.
Combine cream cheese and sugar. In a different bowl, combine pineapple, strawberries, nuts, bananas and Cool Whip. Add this mixture to the cream cheese mixture and stir. Freeze entire mixture in a 13 x 9-inch pan for about 8 hours. Set out about 20 minutes before serving. Serve while still partially frozen.