HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water, yeast and sugar. Let stand 5 minutes. Combine buttermilk and soda, mixing well. Combine flour, baking powder and salt; mix well. Cut shortening into flour with pastry blender (or 2 forks) until mixture resembles coarse meal. Combine yeast mixture and flour mixture. Stir well. Turn dough onto heavily floured surface and knead 8 times. Shape into a ball. Place in greased bowl, turning to grease top. Cover and let rise in a warm place (85°) free from drafts 1 1/2 hours or until doubled. Roll dough out to 1/2-inch thickness on lightly floured surface. Cut 2-inch circles (or pinch off). Place rolls sides touching in 2 lightly greased 13 x 9 x 2-inch pans. Cover and let rise in warm place (45 minutes or until doubled). Bake at 450° for 10 to 15 minutes or until desired brownness. Yields about 3 dozen.
Mix all dry ingredients. Add milk slowly, mixing thoroughly. Bring to boil in double boiler. Add egg yolks and cook until very thick, stirring frequently. Remove from heat and add vanilla and margarine. Cover with meringue from egg whites, separated from above egg yolks, adding 4 tablespoons sugar to egg whites. Bake at 325° for 20 minutes or until golden brown.
Mix the first 7 ingredients and place in greased 2-quart casserole. Toss bread stuffing and mix with 1/3 cup melted butter. Spoon over carrots. Bake at 350° for about 30 minutes.
Brown hamburger, onion and green pepper. Drain. Grease a 2-quart casserole dish. In casserole, put 1 cup of rice on bottom, then hamburger, onion and green pepper on top of the rice. Pour consomme and mushroom soup over all. Bake at 350° for 1 hour or microwave for 40 minutes in covered casserole.
Combine first 6 ingredients, mixing well. Add chicken, stirring to coat. Heat oil in electric skillet to 375°; fry chicken until lightly browned. Drain.
Cream butter, sugar and eggs. Combine dry ingredients. Blend both mixtures; beat until well mixed. Add bananas, sour cream, vanilla and nuts. Pour into a buttered medium loaf pan. Bake at 350° for 1 hour. Let cool before slicing. Makes about 16 slices.
Preheat oven to 450°. Cut fish into thin strips; double check for bones. In a bowl, mix 2 parts Dijon mustard and one part milk. Salt and pepper fish; dip in mustard-milk mixture. Roll in crushed pecans. Place fish on a well-greased cookie sheet and bake until outside coating is crisp and the fish flakes easily with a fork.
Mix all ingredients together and put in a greased baking dish. Sprinkle with crushed corn flakes and bake at 350° for 25 minutes.
Beat eggs and sugar well; add farina slowly. Put milk in large saucepan and bring to boil. Add egg mixture slowly to milk; stir constantly until mixture boils. Add vanilla and boil until mixture thickens. Remove from heat and cool. Stir occasionally so crust will not form. Butter 18 x 12-inch pan. Place first sheet of filo in pan and brush with melted butter.
In saucepan, place margarine and water; bring to a boil. Pour mixture into a bowl with sugar, flour and salt. Blend in with a mixer, then add buttermilk, baking soda and vanilla, along with the eggs. When all ingredients are blended, pour into a greased and floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 400° for 15 to 20 minutes. Spread with frosting while still a bit warm. Sprinkle with 1 cup chopped nuts, if desired.
Combine sugar, flour, baking powder and egg whites. Add nuts and apricots. Mix well. Drop by teaspoon on greased cookie sheet. Bake at 325° for 15 to 18 minutes. Makes 3 dozen. Old German recipe.
Melt the margarine in a 9 x 13-inch pan. Mix corn and Bisquick; drop by spoon in melted margarine. Bake at 375° until golden brown.
Combine together cake mix, sour cream, oil and eggs; mix well. Pour 1/2 of batter into a slightly greased 9 x 13-inch pan. Mix cinnamon and brown sugar; sprinkle over batter. Pour remaining batter over sugar mixture. Bake 35-40 minutes at 350°. Mix powdered sugar, milk and vanilla while cake is baking. As soon as cake is removed from oven, punch holes all over cake with a fork and pour icing mixture over the hot cake.
Combine first 6 ingredients; set aside. Combine eggs, sugars, oil and vanilla in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in zucchini, apple and pecans. Add dry ingredients, stirring just until moistened. Spoon batter into 3 greased and floured 8 1/4 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack and cool completely. Yield: 3 loaves.
Combine milk, sugar and coffee in pan. Stir over low heat until sugar is dissolved. Remove from heat. Sprinkle gelatin over water, stirring until dissolved. Add gelatin to milk mixture and mix well. Pour into 4 glasses. Chill until set. Garnish with mint leaves.
To greased baking dish, add rhubarb. Smooth evenly. Mix sugar, eggs and flour (thick) mixture. Pour evenly over rhubarb. Add butter. Bake at 350° for 25 minutes.
Use a 2-quart casserole. Place ground beef in bottom of casserole; do not brown. Pour over the vegetables. Blend tomato juice with salt, sugar, cornstarch or tapioca and pepper. Pour over meat mixture. Bake at 275° for 4 hours.
Remove ends from chiles and discard. Soak in hot water to soften. Place in blender or food processor, along with 1 cup tomato juice, vinegar, garlic and oregano. Process until chiles and garlic are finely chopped. Add remaining tomato juice and blend. Add sugar to cut acidity of tomato and salt. Place in tightly covered jar and refrigerate. Will keep about one week. Makes 2 1/2 cups salsa. Can be frozen.
Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down in lightly greased 12 x 8-inch baking dish. Stir processed cheese spread (Velveeta) and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil. Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
Combine all ingredients, including unbeaten eggs, and mix lightly together. Form mixture into desired size of cake or croquette; do not pack firmly, but allow to be light and spongy. Roll out a package of crackers into fine crumbs (do not use prepared cracker crumbs), then pat the crumbs lightly on the crab cake and fry in deep fat until brown. Drain on paper towel and serve hot with a smile.
Melt butter. Add sugar, cocoa and milk. Bring to a boil. After 3 minutes, remove from heat. Add vanilla and oatmeal. Stir well and drop quickly on wax paper with a teaspoon.
Wash or soak beans; cover with water. Add 2 tablespoons cooking oil, salt and pepper to taste. Allow beans to cook. About 30 minutes before beans are done, brown ground meat with onions, salt and pepper in another skillet. Drain and spoon them into pot of beans. Cook 30 minutes longer. Serve over rice with corn bread.
Stir ingredients, mixing well. For each portion, fill 1/2 cantaloupe with chicken salad. Serve with Melba toast.
Bake cake mix according to package directions; remove from oven and immediately poke holes all over cake with fork. Mix jello and boiling water and pour over hot cake; let cool. Mix pudding with milk; add vanilla and mix with Cool Whip. Spread over top of cake.
In a saucepan, saute onion an garlic in hot margarine over medium heat. When onion is tender, add remaining ingredients and bring to a boil. Let sauce boil for five minutes. This sauce is great for short ribs. Simply simmer in sauce until tender.
Cook the bacon until crisp; drain. Return 2 tablespoons of drippings to pan. Add the chopped onion and green pepper; cook until just tender. Add the cream of potato soup and milk; heat just to boiling. Drain the tuna; break into chunks. Add with crumbled bacon. Heat. Dash with paprika. Serves 4.
Mix Rice Krispies, peanuts and marshmallows in bowl. Melt almond bark in microwave on defrost (30%) for 3 to 5 minutes. Add peanut butter to melted almond bark. Pour over other ingredients. Stir until well mixed. Drop by spoonfuls onto wax paper or freezer paper.
Melt butter and add brown sugar. Cook 2 minutes. Add canned milk. Stir in confectioners sugar.
Mash bananas well; add egg whites stiffly beaten. Then add juice of lemons and oranges and cold water which has had the sugar dissolved into it and crushed pineapple. This makes 1 gallon after freezing. Pour into cups, freeze and eat.
These are very, very good and worth the effort. Read the recipe and have what you need on hand before you start.
Beat sugar and eggs until light and lemon colored. Add water and mix. Add dry ingredients that have been sifted together; mix thoroughly. Add the vanilla and finish mixing. Pour into a 10 x 15-inch jelly roll pan that has been greased and lined with waxed paper or foil which has also been greased. Bake in a 375° oven until the roll springs back when touched lightly, about 15 minutes. When done, turn out on a paper towel sprinkled with powdered sugar. Roll up and let cool. When cooled, unroll and spread with your favorite jam or jelly, lemon pie filling or a pudding. Roll up carefully and refrigerate until ready to use. Sprinkle with more powdered sugar, if desired.
Brown stew beef in a skillet in the olive oil. Add garlic and saute for a couple of minutes longer. Pour into a large crock pot. Brown ground beef in the skillet. Drain and add to the crock pot. Add cabbage, carrots, celery, turnips and onions to crock pot and pour on the V-8 juice. Add red wine and red wine vinegar to the crock pot. Add enough beef bouillon to cover. Season with salt and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay leaves then add zucchini and cook for another hour. Add barley and cook for 1 more hour.
Make crust or buy. Beat eggs thoroughly; add sugar and mix well. Add flour and stir; add milk and extract; beat well. Pour into crust and bake at 300° until brown. Make sure crust doesn't have a hole in it. Do not overcook. Pie should move when shaken after it is finished.
Cut squash into 1/4-inch slices crossways. Chop onion and add to squash. Precook squash and onion in water; boil for 15 minutes on stove. Drain squash. Add to squash 1 beaten egg, salt, pepper, Cheddar cheese, butter and crushed saltines. Mix well all ingredients and bake for 25 to 30 minutes at 350°.
Combine seasonings and sprinkle over meat cut in cubes. Grind meat and shape into desired patties or rolls. Freeze in meal size portions.
Combine first 6 ingredients in a large bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add raisins and milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead lightly 10 times.
Mix all ingredients well. Cook over medium heat until thick, stirring constantly. Pour into 2 baked pie crusts. Cover with whipped cream after pies have cooled.
Mix oil and sugar. Beat well. Add eggs. Add dry ingredients and nuts. Mix. Add carrots. Bake at 350° for 1 hour in tube pan.
Mix and sift dry ingredients over fruits and nuts. Pour beaten eggs over mixture; add vanilla and mix well. Pour into loaf pans, lined with wax paper, and bake in a slow oven at 275° for 1 1/2 hours. Let stand 2 or 3 hours before removing from pans. (I use 3 small loaf pans, 7 1/2 x 4 x 2 1/4-inch.)
Cook the trimmed cauliflower in salted water until tender. Drain, cool and separate the flowerets. Dredge with flour and fry until brown in butter. Serve with warmed butter and finely chopped parsley and salt.
In large bowl, beat eggs at high speed until thick and fluffy. In separate bowl, combine sugar and oil. Beat into eggs. Sift together flour, cinnamon, baking soda and salt. Add to egg mixture, along with vanilla. Stir in nuts. Spread apples in a buttered 13 x 9 x 2-inch pan. Pour batter over apples. Spread to cover apples. Bake at 350° for 1 hour.
Mix sauce and pour over chicken in crock-pot. Simmer 4 to 5 hours.
Butter 9 x 13-inch baking dish. Arrange 1/2 of potatoes on bottom and salt and pepper; sprinkle half of the corn and half of the chilies over potatoes. Dot with butter; repeat layer. Pour buttermilk over it all. Bake at 350° for about 1 hour (until potatoes are done). Remove from oven and top with green onion and cheese; return to oven for about 10 minutes or until cheese melts.
Mix jello in a 9 x 13-inch pan with hot water. Add all ingredients and mix until all liquid is absorbed. Let set in refrigerator before using topping.
In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from heat; stir in peanuts and marshmallows. Spread into greased 13 x 9 x 2 in. baking pan. Refrigerate until firm. Cut into squares. Yields: about 3 1/4 pounds.
Mix all together until smooth. Fill cupcake pans lined with paper cups one-third full. Top each with heaping teaspoonful of topping mixture and bake at 350° for 30 minutes. Makes 18 cupcakes.
Cook potatoes in skins for 20 minutes. Let cool. Peel and grate potatoes. Over low heat, cook onion in butter. Add cheese and stir until almost melted. Remove from heat and blend in sour cream, salt and pepper. Fold in potatoes and put in greased casserole. Dot with butter. Bake for 25 minutes in a 350° oven. Serves 8. Use a 2-quart casserole.
Cook hamburg with taco mix, following directions on back of taco mix. Cut up Velveeta into squares and place in crock-pot on low. Add jar of salsa to crock-pot. Add cooked hamburg. Melt all together. Serve warm and use as dip or sauce over vegetables. Store in Tupperware in refrigerator and warm as needed in microwave.
Cook broccoli slightly, not done and drain. Cook rice in 2 cups water. Saute onions in margarine. Combine broccoli, soup, milk, rice, onions, cheese, salt and pepper in greased casserole. Bake at 300° for 30 minutes.
Mix dissolved yeast, milk, salt, sugar, butter and eggs with electric mixer. Add flour, a little at a time, until well mixed. (When too thick for mixer, mix with hands.)
Mix these thoroughly; add tears of joy and sorrow and sympathy for others. Fold in 4 cups of prayers and faith to lighten other ingredients and raise the texture to great height of Christian living. After pouring all this into your daily life, bake well with heat of human kindness.
Cut the chicken into small pieces. Mix the chicken with the cheeses, butter, onion and pepper. Spread out the rolls. Put 1 TBSP. of chicken mixture on the large end and roll up. Roll in melted butter and then seasoned bread crumbs and sliced almonds. Pour over the top 1 can cream of mushroom soup and 1 can cream of celery soup diluted with 1 cup chicken broth or milk. Bake at 350° for 20-30 minutes. The rolls can be made ahead of time and frozen without the soup mix. Put it on when you bake them.
Place steaks in a 9 x 13-inch pan. Combine in a pot, tomatoes, flour, gravy and chili sauce. Mix well and simmer 1 minute. Pour sauce over steaks. Cover and bake at 375° for 45 to 55 minutes (or until steak is tender). Serve with mashed potatoes, noodles or rice. Makes 6 servings.
Stir together the sugars, butter and milk. Boil for 1 minute. Take off stove. Add to a bowl of the oats, peanut butter, vanilla and syrup. Spoon onto wax paper.
Cook first four ingredients to soft ball stage. Add vanilla and peanut butter. Cool. Beat. Pour into pan and cut into squares. If you want white or chocolate fudge, leave out peanut butter and add another 1/2 stick butter and 1/4 cup chocolate or leave out chocolate and have white fudge.
Melt margarine and mix with cracker crumbs. Take half of mixture and put in bottom of casserole dish. Reserve other half of the mixture.
Melt chocolate chips, butter and peanut butter together until smooth. When mixture has blended and is smooth, add vanilla. Place cereal into a large bowl. Pour nuts into cereal. Pour chocolate mixture over the cereal and toss until lightly coated with chocolate. Pour powdered sugar into mixture. Cover top of bowl (I use Tupperware) and shake like crazy until all is coated. There you have it! Puppy Chow! Keep in a sealed container or Ziploc freezer bags.
Bake at 350° for 25 to 30 minutes. Cook broccoli until soft; drain. Layer with Velveeta cheese in casserole dish. Grind up Ritz crackers in	bowl. Add soft butter and toss until blended. Pour over broccoli and spread. Cooked oysters or mushrooms are optional in dish.
Fry bacon until crisp; drain on paper towels and immediately wind 3 slices bacon to make curls while still warm. Let cool. Crumble other slice of bacon and set aside. Combine spinach, sour cream and soup mix; stir well. Spoon into a lightly greased 1-quart casserole. Sprinkle cheese over spinach mixture. Bake at 350° for 30 minutes. Top with bacon curls.
Mix all dry ingredients in mixing bowl. Add water, salad dressing and vanilla. Beat by hand until smooth. Pour into greased 13 x 9-inch pan. Bake at 375° for 25 to 30 minutes.
Shake breasts in bag containing flour, salt and pepper. In frying pan, heat oil and add chicken, garlic, basil, marjoram, tarragon and thyme. Cook until breasts are browned. Add grapes, white wine and broth. Flavor with lemon or honey. Cook, uncovered, until chicken is tender.
Lightly brown the cut up round steak with the onions, green peppers and garlic in 2 tablespoons shortening. Stir occasionally. Add the mushroom soup, tomato soup and water. Add the cooked spaghetti and cheese. Place in a 3 quart casserole. Top with additional cheese (1/2 cup). Bake at 450° for 30 minutes.
Combine all ingredients in blender. Blend at high speed about 1 minute. Serve immediately.
Combine first eight ingredients and mix well. Shape into 18 to 20 (1 1/4-inch) meatballs. Coat a skillet with nonstick nonfat cooking spray and saute the meatballs 8 to 10 minutes, until no longer pink in the center. Stir occasionally.
Combine first 6 ingredients in blender and mix well. Add 1 cup grated cheese and mix. Pour into a 9-inch greased pie pan. Sprinkle 1/2 cup cooked bacon or ham. Push into the pie plate contents with a spoon. Bake at 350° for 40 minutes. Cool 10 minutes before serving.
In a bowl, mix all ingredients, then pour into two 8-inch unbaked pie shells. Bake in a 350° oven for 35 minutes.
Beat together the eggs, sugar, salt, melted butter and corn syrup. Mix in pecans. Pour into unbaked shell. Bake at 375° for 40	to 50	minutes, until a knife comes out clean. Serve alone or	with whipped cream. Serve cold or slightly warm.
Let cheeses sit out until soft enough to handle. Grate and mix together with flavorings. Mold into shape of apple. Roll in paprika. Add a clean green leaf	at the top. Serve sliced with crackers.
Combine all together in baking dish & top with bread crumbs and cheese. Bake at 350 for 45 minutes to 1 hour.
Low calorie: Omit sugar and add 4 to 8 envelopes sugar substitute.
Spread sugar cookie dough out on a round pizza pan. Bake until brown. Let cool. Mix cream cheese and Cool Whip. Spread on top of cooled crust. Cut strawberries into slices and mix with the glaze. Spread on top of Cool Whip and cream cheese layer. Chill and serve with a spoonful of Cool Whip on top.
Heat caramels and 1/3 cup evaporated milk. Mix together cake mix, butter and 1/3 cup evaporated milk. Spread 1/2 of the cake mixture in a 9 x 13-inch pan and bake 10 minutes. Sprinkle chocolate chips over hot baked crust. Drizzle caramel mixture on top. Spread the rest of the cake mixture on top. Bake at 325° in glass dish or at 350° in other pans for 20 to 25 minutes.
Rinse chicken and put in crock-pot. Season with salt, pepper and parsley. Add cleaned, aluminum foil wrapped potatoes. Cook on high for 5 hours or low or 8 to 10 hours. Serve with corn, beans or green beans. May serve with Minute rice instead of potatoes,
Layer in order. Pour 1 jar salsa over top, then spread Monterey Jack cheese over top.
In a lightly greased 1 1/2-quart casserole, place half of the broken taco shells. In skillet, brown beef until crumbled; drain. Add taco seasoning mix and water. Simmer, uncovered, 10 minutes. Stir in onion and tomato sauce. Spoon meat mixture over shells. Sprinkle 1 1/2 cups of cheese. Place remaining taco chips over cheese. Sprinkle with remaining cheese. Bake in preheated oven at 350° for 15 to 20 minutes or until hot and bubbly. Serve with salsa sauce.
Combine eggs and milk. Soak bread for 10 minutes in egg-milk mixture. Add turkey, seasonings and baking powder; mix well as mixture will be soft. Drop spoonfuls into a small amount of heated cooking oil; brown and drain. Place meatballs in casserole dish and add white sauce. Bake, uncovered, at 325° for one hour.
Place flaked tuna, soup and water in casserole dish; mix well. Add macaroni and mix. Top with cheese from dinner. Bake.
Mix the apples with cinnamon and 3 tablespoons sugar. Mix remaining items until smooth. Grease and flour a tube pan. Place one layer batter and one layer apples, starting with batter and ending with apples on top (3 layers). Bake approximately 2 hours at 350°.
Mix first six ingredients. Pack into small bowl lined with Saran Wrap. Chill. When ready to serve, unmold on serving plate. Top with sour cream (spread as though frosting a cake). Drain a jar of caviar well; spread on top. Serve dip with crackers.
Chop onion in fat and saute. Add corned beef, mashed. Add tomato paste, water, Worcestershire sauce and liquid smoke. Mix well, heat and serve on buns.
Split each almond into 2 halves. Using mortar and pestle, crush the cumin, coriander and saffron together. Soak the raisins in hot water for a few minutes and drain. Saute all of these ingredients for a few minutes in the butter. Add the cooked rice and toss to color the rice and coat each grain with butter. Add salt and freshly ground pepper to taste. Serving Size: 8. Preparation Time: 0:40.
Mix mustard and vinegar; let stand in refrigerator overnight. The next day, bring to room temperature; put into a saucepan. Add egg, sugar, salt and cornstarch; cook slowly, stirring until it boils and thickens. Cool and add mayonnaise. Stir well and refrigerate.
Combine first 8 ingredients and stir into hamburger; mix well. On a 10 x 12-inch piece of wax paper, spread hamburger mixture. Arrange slices of ham on hamburger, leaving a 1-inch border all the way around. Spread cheese on ham; roll and seal edges and ends. Bake, seam side down, in pan for 1 hour and 10 minutes. Put 4 slices of Mozzarella cheese, cut in half, on loaf. Bake for 5 minutes more at 350°.
Using saucepan, cook on stove the butter, instant cocoa mix, sugar and milk. Stir and boil about 5 minutes. Add peanut butter. Stir in and add vanilla. Add the coconut flakes and oatmeal. Mix well. Drop by teaspoon on cookie sheet until cool. Store cookies.
Dump the first 4 ingredients all together and beat until smooth. Pour in well-greased Bundt pan and cook at 300° for 45 minutes. Let cake sit 5 minutes before turning it out of pan upside down. Mix 4x sugar, grated lemon and lemon juice together. Spoon this on the cake while it is still hot.
Combine lemon juice, yellow egg yolk and Eagle Brand milk. Pour into pie shell; top with Cool Whip. Chill until served.
Cook tortellini according to package. Cook peas. In saucepan, combine soup, milk, butter, flour, sugar and spices. Simmer for 10 minutes. Add cooked peas. Drain tortellini and mix with sauce.
Mix together graham cracker crumbs, 3 tablespoons sugar and melted butter; pat into bottom of 13 x 9-inch pan. Butter the sides of pan.
Mix well, no cooking. Chill and garnish with croutons. Makes 4 one-cup servings.
Sift flour, baking powder, salt, cream of tartar and sugar into mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add milk and stir with fork until soft dough forms. Turn out on lightly floured board and cut with a glass. Make dough thick. Bake on ungreased baking sheet in hot oven at 450° for 10 to 12 minutes or until done.
In top of double boiler, combine rice and 2 cups milk. Cook over boiling water, stirring occasionally until rice is tender and most of the milk is absorbed, about 45 minutes. Stir in butter. Beat eggs, blend in sugar, vanilla, salt and remaining 2 cups milk. Stir into the hot rice mixture. Pour into a lightly greased 2-quart casserole and top with nutmeg. Bake at 350° for 50 minutes or until firm. Serves 6 to 8.