HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk. While still hot, add the butter and let cool until lukewarm. Dissolve the yeast in warm water and 1 tablespoon sugar. Add the sugar and salt to the cooled milk and slightly beaten eggs. Add mace. Put the sifted flour in bowl (7 cups) and add the yeast mixture and milk mixture. Beat until comes out smooth, then add another 3 cups flour gradually as much as is need to make soft dough. Knead until smooth and elastic. Put in greased bowl and cover. Let raise until double in bulk (2 to 3 hours). Punch down and let raise again until double in bulk. Makes 6 small and 4 large balls of dough to make the bread OR however number of loaves you wish. Pat out plain dough and about 2-inches from edge, make an indentation to look like a hat. Take the cheese mixture and put on the plain dough. Seal the cheese mix in the middle of the dough. Prick with a fork to let out air bubbles. Braid some of the dough and place in a circle around the top edge of the bread (before baking). Bake at 350° for about 1 hour.
Dip chicken in egg and roll in crumbs. Fry until brown. Arrange in shallow baking dish. Saute mushrooms; add broth and sherry. Thicken with cornstarch. Sprinkle Parmesan cheese over chicken and cover with Mozzarella cheese slices. Cover chicken with gravy and bake at 350° for 30 to 40 minutes. Serves 6.
Day 1: Slice cukes into gallon jar. Add 1 cup canning salt. Pour boiling water over to cover.
Saute onion in oil in a large saucepan. Stir in zucchini; saute for about 2 minutes. Add tomato juice, chicken broth, chopped parsley, Worcestershire sauce, salt and sugar; heat until boils. Cover and simmer.
Mix all thoroughly. Do not use electric mixer. For attractive dish, half a fresh pineapple and fill inside of pineapple half with dip. Serve with your favorite crackers.
Combine beans and corn in greased casserole. Mix remaining ingredients (except crackers and butter) and pour over butter and corn.
Saute onion and celery in butter until tender. In a large bowl, mix remaining ingredients well. Add onion and celery. Place in 13 x 9-inch pan or dish (you might want to spray with Pam). You can also dribble butter or turkey broth over top. Bake at 375° for 30 to 45 minutes or until desired doneness.
Split Twinkies in half and put them in the bottom of the cake pan. Spread drained crushed pineapple on top. Mix the pudding as the directions on the box and spread on top of pineapple. Slice bananas on top of pudding.	Spread Cool Whip on top and sprinkle with nuts.
Mix all ingredients and put into 9 x 13-inch pan. Bake at 350° for 1 hour.
Cream Crisco and sugar. Add vanilla and coloring; add eggs. Beat well. Sift together flour, salt and cocoa. Sift three times. Mix dry ingredients with creamed mixture along with milk. Dissolve soda with vinegar. Fold into mixture. Bake at 350° until done.
Boil chicken and debone. Add Veg-All, both soups, onion and Ro-Tel. Cook rice and then add to ingredients. Top with cheese. Bake at 350° for 20 minutes.
Beat the cream until very soft peaks are formed; beat in the egg and sugar until thoroughly blended. Mix in the grated peel, nuts and raisins. Blend the flour, baking powder and salt; fold into the cream-sugar mixture. Turn batter in a greased (bottom only) 9 1/2 x 5 x 3-inch loaf pan. Bake at 325° for 70 minutes or until done. Cool bread 15 minutes in pan on wire rack; remove from pan and cool completely.
Pack into greased loaf pan. Bake 1 - 1/2 hours at 350°.
Process butter and garlic cloves in a blender or food processor until smooth. Add the basil leaves and pulse 3 to 4 times or until basil is finely chopped. Store in refrigerator up to 1 week. If desired, shape butter into a log; wrap in wax paper and chill. When firm slice into smaller rounds and freeze.
Brown hamburger with onion. Fry onion. Drain liquid from beans. Combine all ingredients in casserole dish.	Bake at 350° for 1 hour.
Strain oysters and reserve liquid. Add cold water to oyster liquid. Melt 8 tablespoons butter in skillet, add onions and saute until onion is dark brown (not burned), stirring frequently. Add celery and bell peppers; cook 5 minutes. Combine seasonings; add to vegetable mixture and garlic. Cook 5 minutes. Add remaining butter and bay leaves. Stir until margarine is melted. Stir in reserved oyster liquid and water; cook 10 minutes. Stir in bread crumbs to make moist but not runny dressing. Remove from heat; add drained oysters. Spoon into baking dish. Bake, uncovered, in 350° oven for 30 minutes.
Mix all ingredients together. Batter will be stiff. Knead lightly on floured board. Place in greased bowl; cover. Let rise 1 hour in warm, draft-free area. Roll out to 1/2-inch thickness. Spread soft butter over dough and sprinkle with sugar and cinnamon. Shape into roll, pinch edge to seal and cut into 1/2-inch lengths. Place, cut side up, in greased baking pan. Cover and let rise again for 1 hour. Bake 20 to 25 minutes at 350°. Frost with buttercream frosting. Makes 36 rolls.
Dissolve Jell-O in 1 cup boiling water in bowl. Cool in refrigerator until slightly thickened. In another bowl, mix tofu until smooth with mixer or blender. Add lemon juice and thickened Jell-O and half of Cool Whip. Pour into pie crust. Use remaining Cool Whip to top the Jell-O mixture. Refrigerate until set.
Melt butter and cook onions, celery, green pepper until soft. Stir in rice, add remaining ingredients. Simmer covered for 20 minutes.
Mix cake mix according to directions. Grease and flour a 9 x 13-inch cake pan and sprinkle coconut in bottom of the pan. Sprinkle pecans on top of this; pour cake mix over this. Mix cream cheese, confectioners sugar and 1/2 stick butter until creamy. By the spoonful, blob on top of the cake mix. Bake in oven at 350° for 45 minutes or until done.
Mix all ingredients in a large bowl. Pour into a 9 x 13-inch buttered baking dish. Bake at 350° for 1 hour.
Bring sugar, milk, butter and salt to a boil, stirring continuously. Boil for 2 minutes. Remove from heat and add chips, vanilla and pecans. Stir until chips are melted. Pour into a greased pan and chill until firm.
Mix eggs, oil and sugar. Add flour that has been sifted with salt, cinnamon, allspice and nutmeg along with the buttermilk with soda. When mixed well, I add prunes and nuts last. Spray a tube pan with Pam and bake for 1 hour at 300°. Cool. Gets better after several days. Can be frozen.
In a large skillet, fry bacon over medium heat until crisp. Drain on paper towel. Crumble and set aside.
To use a fresh pumpkin, cut it in half and remove the seeds. Place cut sides up in a large pan with sides. Lay a piece of foil over each (loosely). Bake at 325° for 1 hour or until pumpkin feels soft. Remove pumpkin halves from the oven; scoop out the middles and use in your favorite recipe.
Cook noodles in boiling water (salted) and drain. Rinse in cold water. Cook onion and pepper in oleo until tender. Stir in soup, mushrooms, pimiento, milk and basil. Lay 1/2 of noodles in a 9 x 13 x 2-inch pan which has been sprayed with Pam or greased. Top with 1/2 each sauce, cottage cheese, chicken and both cheeses; repeat layers, except cheeses. Bake at 350° for 45 minutes. Top with other cheese and bake 2 more minutes or until cheese is melted.
Cook cake in 9 x 13-inch dish as directed. When finished, while hot, punch holes and pour Eagle Brand milk. While still warm, spread caramel topping. Let cool.
In a large casserole dish, place a layer of potatoes; dot with margarine and cheese chunks. Sprinkle flour, onion, salt and pepper. Add another layer of potatoes and repeat the process until all potatoes are used. Pour milk until the casserole dish is half full. Bake at 350° for one and one-half hours.
Mix together all ingredients. Pour into a 9 x 13-inch glass baking dish that has been sprayed with Pam. Sprinkle with paprika and bake in a 350° oven for 45 to 50 minutes or until set. Can be mixed the day before and refrigerated until time to bake.
Crush wafers and mix with chopped pecans. Add milk and combine well. Shape this mixture into a roll about 1 1/2-inches. Roll and roll up in wax paper and refrigerate for several hours. Slice before serving.
Drain liquid from salmon and reserve. Add remaining ingredients, except last two. Sprinkle layers of crumbs over bottom of pan and around sides of buttered 9-inch pie pan. Spoon in salmon mixture. Dot with 1 tablespoon butter. Sprinkle remaining crumbs over top and dot with remaining butter. Bake in hot oven (400°) about 15 minutes. Serves 6.
Preheat oven to 350°. Lightly spray 8 1/2-inch loaf pan with nonstick cooking spray. Bring a medium saucepan of water to a boil over high heat. Add peaches and blanch for 30 to 45 seconds. Remove the peaches to a colander and cool under cold running water to stop the cooking. Set aside.
Combine cracker crumbs, melted oleo and sugar. Remove 1 cup and pat remainder into greased 9 x 13-inch pan to form crust. Spoon ice cream over crust and freeze. Boil sugar, chocolate chips, milk and 1/2 cup oleo for 8 minutes. Add vanilla. Pour cooled sauce over ice cream. Sprinkle with peanuts and spread Cool Whip on mixture. Sprinkle with remaining crumbs. Freeze.
Combine cornmeal, flour and onion. Add egg; gradually beat in milk. Drop from a spoon into hot oil where fish was fried. Fry until golden brown; drain on paper towel. Serve hot with fish.
Fold together all ingredients except egg whites, then fold in egg whites. Spread in flat buttered casserole. Sprinkle with paprika. Bake at 350° for 30 to 40 minutes.
Place cauliflower in 1 1/2-quart microwave-safe casserole dish with 1/4 to 1/2 cup water. Cover and cook on High power for 8 to 13 minutes. Drain. Mix mayonnaise and mustard together. Spread over the top of the cauliflower. Top with cheese and return to microwave. Cook 2 to 4 minutes more or until cheese is melted.
Mix first seven ingredients; shape into 20 (1/2-inch) balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Or cook in ungreased oblong pan, 13 x 9 x 2-inch, in a 400° oven, until light brown, 20 to 25 minutes. Drain meatballs.
In a medium bowl, combine all ingredients. Mix well. Refrigerate at least 1 hour before serving. Serve with taco chips or fresh vegetables. Makes 2 cups.
Mix in bowl the oil, eggs, sugar and vanilla. Add to mixture the flour, salt, baking soda and cinnamon. Add apples and pecans. Stir. Bake at 300° for 1 hour.
Mix together and form loaf. Bake at 350° for 15 to 20 minutes.
Heat oil in heavy skillet over high heat. Add flour, stirring constantly, until brown. Reduce heat; stir in shrimp. Stir constantly 3 minutes. Stir in garlic, onion, parsley and pepper for 2 minutes. Gradually add water, stirring constantly, over medium heat until thick. Stir in tomato sauce, Ro-Tel, bay leaves and salt. Bring to a boil, then lower heat to simmer; cover with lid and simmer for 20 minutes, stirring occasionally.
Line casserole dish with layers of dried beef (use 4 ounce jar). Arrange pieces of chicken on beef. Cover with slices of bacon. Mix 1 can cream of mushroom soup and sour cream; pour over chicken. Cover and bake at 325°, covered. Bake, uncovered, for 15 minutes.
In a saucepan, mix sugar, water and cornstarch. Add dates and butter. Simmer 1 minute. Remove from heat and stir in lemon juice and vanilla. Serve hot or warm. Can be stored in refrigerator and reheated.
Mix the Lipton onion soup mix to the sour cream. Chill for 2 to 3 hours. Serve with chips.
Mix cream cheese, margarine and sugar. Stir in flour and vanilla; mix well. Add pecans; set aside in refrigerator for about an hour. Divide in half. Roll in floured wax paper. Let set overnight. Bake at 350° for 12 minutes. Let cool and sprinkle with powdered sugar.
Mix crackers, eggs and tomato sauce along with spices. Add meat, form into loaf. Bake in loaf pan at 350° or cook in electric skillet at 250° for 30 to 45 minutes.
Sift sugar, flour, salt, baking powder and cocoa together into a 9-inch square baking pan. Stir in milk, butter and vanilla. Spread batter in pan.
Melt peanut butter and margarine over low heat. Add powdered sugar. Form into 1/2-inch balls; chill until firm. Melt chocolate morsels in double boiler. Add paraffin wax if too thick. Dip peanut butter balls in chocolate. Cool on wax paper.
In a large skillet saute onions and peppers in butter until tender. Add tomatoes, mushrooms, olives, oregano and browned ground beef. Simmer uncovered for 10 minutes. Place half of spaghetti in a greased 13 x 9 inch baking dish. Top with half of the vegetable mixture, sprinkle with 1 cup cheese. Repeat layers. Mix soup and water until smooth; pour over casserole; sprinkle with parmesan cheese. Bake uncovered at 350° for 30 to 35 minutes or at 325° for 40 to 45 minutes or until heated through. If it starts too dry out to much add just a little hot water.
Mix all ingredients. Freeze in cupcake holders. Garnish with strawberry and Cool Whip.
Mix first 4 ingredients together in a bowl. Make a hole in center of ingredients and add remaining ingredients. Stir just enough to dampen. Pour mixture into 2 greased loaf pans and bake at 350° for 1 hour.
Melt butter in large skillet over medium flame. Add sugar and spices; stir until melted. Place banana slices in skillet; cook until tender. Remove from heat. Add Jack Daniel's whiskey and carefully ignite. Serve hot over ice cream.
Pull apart biscuits and cut into quarters. Dip each piece into melted butter, then roll into sugar mixture (sugars, pecans and cinnamon). Put into greased tube pan. Bake 40 minutes at 350°.
Mix all ingredients together. Grease pan and spread in cake pan. Bake at 350° for 30 minutes for a sheet cake.
Place squash and onion in a saucepan. Cover in water barely. Cook until tender (about 15 minutes). Drain and mash (not too fine). In a shallow casserole dish, mix squash mixture with eggs, butter, cheese, salt and pepper. Top with a little more grated cheese, crushed crackers and dot with thin pieces of butter. Cook in a 350° oven for 30 minutes or until brown and bubbly.
Drain pineapple. Place in refrigerator to jell. Mix cottage cheese, milk, crushed pineapple and mayonnaise together. Add to Jell-O.
Brown meat in shortening. Add all ingredients except potatoes. Bake 1 1/2 hours. Stir occasionally. Add potato wedges and return to oven. Add more wine or V-8 juice if too thick.
Make crust by combining flour, pecans and margarine. Mix well and press into bottom of a 9 x 13 x 2-inch pan. Bake 20 minutes at 350°. Cool completely.
Saute onion, celery and water chestnuts in oil until onion is soft. Add tuna and parsley; stir-fry for 1 minute. Combine soup, curry, and cream. Stir in tuna mixture and noodles. Reserve 1/2 cup noodles for the top. Pour into a shallow 1-quart casserole dish. Top with reserved noodles. Bake at 350° for 35 to 45 minutes, until crisp and lightly browned.
Mix ingredients and bake in a greased and floured baking pan at 350° for 35 to 40 minutes. Cool before frosting.
Put all ingredients in crock-pot. Tie whole spices in cheesecloth or put in tea strainer. Cover and set on low setting for 2 to 8 hours. Serve from crock-pot with ladle.
Cook tapioca in apricot nectar with 2 cups of water added. Dissolve jello in hot water. Combine all ingredients and pour into mold. Chill until set or firm. Unmold and top with whipped cream.
Cut tops off peppers and wash. Put peppers in hot water until tender. Brown ground beef and drain. Put hamburger back in skillet and add vegetables and rice. Add about 1 cup of tomato sauce. Stir well and simmer, about 15 minutes. Place peppers in a 9 x 13-inch baking dish. Spoon hamburger mixture into peppers until full. Place remaining filling around peppers in dish. Bake in a 350° oven for about 10 minutes. Add remaining tomato sauce spooned on top of peppers and bake about 15 minutes longer.
Cook lasagne noodles as directed on package. Brown beef and onion in skillet. Add tomato paste and sauce, mushrooms, garlic, parsley flakes, oregano, 1/2 teasapoon salt, 1/8 teaspoon pepper and water. Simmer 1 hour. Combine cheese, spinach, egg and rest of salt and pepper.
Mix first 4 ingredients together. Spread into 9 x 13-inch baking dish. Mix crushed corn flakes and melted butter together; spread on top of potato mix. Bake at 375° for 35 to 40 minutes.
Cream butter and sugar. Add vanilla, flour and baking soda gradually. Form dough into marble size and roll in bowl of crushed cornflakes. Flatten it a little (use bottom of a tumbler). Place on ungreased sheet. Bake at 350° for 10 to 15 minutes, until yellow not brown. Makes about 3 dozen.
Preheat oven to 400°. Place 1 can of ravioli in the bottom of a shallow casserole. Crumble bacon and sprinkle over ravioli. Cut cheese into small squares; sprinkle half of cheese over casserole. Top with second can of ravioli, remaining cheese and corn chips. Bake for 20 to 25 minutes. Serves 4.
Cut each fillet in 6 to 8 nuggets, about 1 1/2 inches square. Combine bread crumbs, cheese, Accent, salt and herbs. Dip chicken nuggets in melted butter, then in crumb mixture.
Combine all ingredients except crabmeat (use mixer). Add milk to thin to a spreading consistency. Add crabmeat. Place in a baking dish. Sprinkle paprika on top. Bake at 325° for 30 minutes. Serve in baking or chafing dish. Great with Triscuits or ripple potato chips.
In saucepan, mix together oleo, water and cocoa and bring to a boil. Mix this mixture while hot with the dry ingredients. Add vegetable shortening, buttermilk, soda, eggs and vanilla. Bake at 400° for about 20 minutes in an 11 x 14-inch pan. If the pan has a lid, this cake will keep for several days without refrigeration. Spread icing while both are still hot.
Slice bread lengthwise and hollow out the center (be sure sides are not too thin). Combine all other ingredients; mix well and spoon into bread shell. Replace top of loaf; wrap in foil and bake at 350° for 1 hour. Serve with Fritos or bread pieces from loaf's center.
Brown hamburger and sausage. Drain very well. Add seasoning and Velveeta cheese; simmer until cheese melts. Put spoonfuls on cocktail rye slices; can be frozen at this point for later use. Pop under the broiler until bubbly and serve at any party.
Place vegetables in large romaine-lined bowl. Combine remaining ingredients and drizzle over vegetables. Cover and marinate several hours or overnight.
Grease a 10 x 1 1/2-inch pie plate or square 8 x 8 x 2-inch baking dish. Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, 1 cup Mozzarella cheese, oregano, basil and tomato paste. Spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute by hand until smooth. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1 or 2 minutes until cheese melts. Cool 5 minutes. Sprinkle with parsley (optional).
Peel and cube eggplant. Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender. Drain and mash. Combine soup and milk, stir in eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350 degree for 35 minutes.
Saut onions and garlic in oil; add tomatoes and seasonings. Simmer for 1/2 hour. Brown chicken; place in a roaster which has been sprayed with vegetable spray. Pour tomato mixture over chicken and bake 1/2 hour at 350°. Add vegetables; cook 1 hour or until done. Can serve alone or over noodles.
Combine and beat all ingredients for 4 minutes. Pour into greased bread pans. Bake at 350° for 50 minutes. Turn out of pans and cool on rack.
In a small saucepan over low heat, combine butter, mustard, lemon juice, garlic and parsley. Stir and saute about 10 minutes. Arrange shrimp in a shallow baking dish. Pour butter mixture over shrimp. Bake at 450° for 12 to 15 minutes (shrimp will lose translucent look). Garnish with fresh parsley and lemon wedges.
Bake brownies in a 9 x 13 inch pan according to directions. Set aside. Combine milk and pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 tub of the whipped topping. Place 1/2 of the brownie, cubed, in large serving bowl. Top with layers of 1/2 of pudding mixture, raspberries and whipped topping. Repeat layers. Refrigerate at least 1 hour or until ready to serve.
Brown ground beef and onion; drain. Add mushrooms with juice and mushroom soup; heat until bubbly. Add 1/2 sour cream. Heat, but do not boil. Add 1/2 onion rings. Blend and place in a casserole, about 8 x 8-inch.
Combine crumbs and margarine; press firmly on bottom of a 13 x 9-inch baking pan.
Melt candy chips in microwave. Mix well. Add peanuts. Stir and drop on wax paper.
Place margarine in 1 1/2-quart casserole. Microwave on High until butter is melted. Stir in flour to make a smooth paste. Add chicken broth and milk, beating with wire whip. Microwave 6 to 7 minutes on 8 or until thick, stirring after 4 minutes and again when thick.
Scrape carrots, boil and mash. Combine all other ingredients with carrots. Drop by spoonfuls in hot oil (as with hush puppies).
Combine all ingredients in slow cooker. Cook on high for 4 hours. Yields 8 servings.
Preheat oven to 375°. Grease pizza pan. Beat together the first 8 ingredients. Bake 20 minutes. Pour chips and peanut butter over top while hot. When soft, spread out over "crust." Decorate with candy. Press in lightly. Let cool. Enjoy!
Mix cottage cheese and fruit. Spread on toast or bread. Sprinkle with cinnamon.
Cut cabbage around stem end with knife. Put stem end down into a kettle. Cover with boiling water. Add salt and boil, uncovered, 10 minutes. Remove; drain. Let cool.
Mix margarine, brown sugar, eggs, and bananas together. Add dry ingredients, then walnuts. Pour into greased loaf pan and bake 30 minutes at 350°. Cool 15 minutes.
Cream sugar and butter for 4 minutes or until light. Add unsweetened chocolate and vanilla. Add eggs one at a time beating on medium speed for 2 minutes after each egg, scraping bowl constantly. Turn filling into pie shell. Top with whipped cream, then curls or sprinkles if desired.
Cook macaroni, drain, combine milk, cheese, and 1/4 tsp. salt. Over low heat till cheese melts stir small amount of hot mix into egg yolks. Stir macaroni into crumbs pimento and onion. Beat egg whites with cream of tartar till stiff fold macaroni into all others. Bake 325.
Spread Melba rounds or crackers with catsup; sprinkle cheese over catsup. Top with pepperoni or sausage. Sprinkle with oregano leaves, if desired. Bake at 400° for 3 to 5 minutes. Makes 4 dozen Bambinos.
Cook chicken until tender. Cube (don't use the skin). Add the rest of the ingredients. Mix well. Put in flat pan and bake at 350° for 40 minutes. Cut into 4-inch squares. This makes a great luncheon casserole. Will freeze well until baked. Serves 10 to 12.
Mix together and knead. Pinch off pieces and roll in hand to size of small walnut. Bake at 300° about 30 minutes.
Preheat oven to 350°. Mix dry ingredients first, then add others. Bake for 15 minutes in greased muffin pan. Makes 1 dozen. There are 100 calories per muffin.
Cook rosamarina macaroni for 10 minutes. Remove from heat. Add mandarin oranges (juice and all), Cool Whip, pistachio pudding and pineapple. Mix well and chill until firm.
Beat with mixer until fluffy the butter, 1 of the eggs and 1 3/4 cups powdered sugar. Add the other egg; beat again. Spread this mixture over half of crumbs in an 8 x 8 x 2-inch pan. Over this, put peeled, thinly sliced peaches. Whip cream with 2 tablespoons powdered sugar; cover the peaches. Spread the other 1/2 of the crumbs over top. Chill overnight. Good even after 24 hours.
Boil cloves, cinnamon, sugar and 2 cups of water slowly until syrupy, about 30 minutes. Put 6 tea bags into 6 cups of boiling water. Let stand until strong. Remove bags. Add strained spice mixture, juice of lemons, juice of oranges and pineapple juice. Serve hot. Makes 8 cups.
Saute bacon and onions in butter. Remove from skillet. Beat egg, milk	and vinegar together. Sift together dry ingredients. Gradually add milk and egg	mixture to make a smooth batter. Stir in bacon, onions and grated cheese. Drop tablespoons of batter in well-greased pan.	Cook until bubbles rise to surface and turn. Cook until golden brown. Serve hot and well buttered.
Mix all ingredients. Bake in a loaf pan at 400° for 60 minutes.