HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk; add 1/4 cup margarine, sugar and 1 teaspoon salt. Cool to lukewarm. Dissolve yeast in warm water. Add dissolved yeast, 1 cup flour, cornmeal and egg to milk mixture, stirring to combine. Add enough additional flour (1 1/2 to 2 cups) to make a soft dough and knead lightly until dough is smooth. Place dough in a greased bowl, cover and let rise in a warm place until doubled in bulk. Cook celery, carrots, onion and 1/2 teaspoon salt, covered, in 2 tablespoons margarine or drippings for 10 minutes, stirring occasionally.
Layer chicken in 9 x 13-inch pan. Mix all ingredients and pour half over chicken. Bake in oven at 350°, basting every 15 minutes with remaining ingredients. Turn chicken after 45 minutes and keep basting until done.
Scald milk; add sugar, salt, shortening and soda. Cool to lukewarm. Let yeast stand in water for 5 minutes; add to milk mixture. Add flour to make a soft dough; knead until smooth. Roll dough out to 1/2-inch thickness. Cut in strips about 1 1/2-inches wide. Spread strips with butter and make layers of three; cut in 1 1/2-inch pieces and place, cut side down, in well-greased muffin pans. Brush tops with melted shortening. Cover and let rise in warm place until doubled in bulk. Bake in a hot oven (425°) for 15 to 20 minutes. Yields 3 dozen small rolls.
In large pan, mix brown sugar, corn syrup and butter. Bring to a boil and simmer for 3 minutes. Remove from heat and add vanilla and baking soda. Pour over the snack food and mix well. Spread on lightly buttered sheet cake pan. Spread well; place in 275° oven for 30 minutes. Stir once while baking. Spoon out on waxed paper to cool. When cool, break apart. Store in airtight container. Nuts or coconut may be added before being stored.
Put rhubarb in shell. Mix all other ingredients except margarine. Pour over rhubarb and dot with margarine. Place top crust on top and sprinkle well with sugar and nutmeg or cinnamon. Bake 50 minutes in a 375° oven.
Line a pie plate with pie crust (bought or made). Start creaming the cheese in mixer bowl at low speed, gradually adding milk, flour, butter, vanilla, eggs, sugar and salt. Pour into pie dish. Bake at 400° to start for 15 minutes, then 350° for 3/4 to 1 hour. If desired, blow cinnamon on top before putting in the oven.
Mix all ingredients (except cheese) in a large bowl. Pour half of mixture into an 8 x 12-inch baking dish and top with half of the cheese. Pour remaining mixture into dish and top with the other half of the cheese. Bake 45 minutes at 375°.
In a bowl, combine the chicken breasts, egg white, bamboo shoots, sugar, cornstarch, cooking oil, soy sauce, rice wine, salt and ajinomoto. Blend thoroughly. Fry the cashew nuts in cooking oil until crisp and golden brown. Set aside. Saute mushrooms in cooking oil. Add 1 tablespoon soy sauce. Pour in the chicken mixture. Cook 5 to 6 minutes. Sprinkle with sesame oil. Serve hot with fried cashew nuts on top.
Beat eggs until foamy. Slowly add sugar; beat until thick. Fold in flour, baking powder and salt. Fold in butter, vanilla and coconut. Blend in lemon rind and chocolate chips. Drop by teaspoonfuls onto greased and floured baking sheet. Bake at 325° for approximately 15 minutes.
Chop cabbage, onion and bell pepper. Sprinkle sugar over top of chopped mixture. Bring to a boil, vinegar, oil, salt and celery seed; pour over vegetable mixture and stir well. Refrigerate overnight. Will keep for 3 weeks.
Place rolls in a greased tube pan. Pour 1/4 cup melted butter over rolls. Combine pudding mix and brown sugar and sprinkle half over rolls. Pour remaining butter over and sprinkle with rest of brown sugar mixture. Sprinkle 1/2 cup nuts over. Let rise 8 hours or overnight at room temperature. Heat oven to 350° and bake 15 to 20 minutes or until golden brown.
Shell and slice eggs in half, length wise. Remove yolks and set whites aside. In a bowl mash yolks; stir in mayonnaise, chile sauce, mustard and hot pepper sauce. Pack or stuff into egg white. Sprinkle with paprika, refrigerate until serving.
Bake at 350° for 1 1/2 to 2 hours.
Mix the 3/4 cup water, sugar, salt and margarine. Bring to boil and then cool until lukewarm. Mix yeast in 1 cup lukewarm water until dissolved. Add to sugar the margarine mixture. Add egg and 3 cups flour. Beat until smooth. Add rest of flour (use more if sticky) and mix. Place in greased bowl and let rise.
Tie spices in bag; boil with vinegar 15 minutes. Then add all the chopped ingredients. Simmer until hot and well flavored. Pack into jars and seal.
In large mixing bowl, soften yeast in warm water. Add 2 c of flour, the shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to form a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Cover; let rest in warm place for 15 minutes. Divide into 12 equal portions. Roll each between floured hands into very smooth balls.Cover with plastic wrap or damp cloth; let rest 10 minutes. Using fingers, gently flatten balls, without creasing dough. Cover let rest 10 minutes. (Keep dough pieces covered until ready to use. On well floured surface, lightly roll one piece of dough at a time into 7 inch round, turning dough over once. Do not stretch, puncture or crease dough. Work with enough flour that so dough does not stick. Place on baking sheet.
Cream first 4 ingredients together. Add eggs, beating well. Add flour alternating with milk. Fold in the flavoring until well blended. Start to bake in a cold oven. Set temperature at 325°. Bake for 1 3/4 hours. (Fills a large tube cake pan.)
Cut chicken breasts into 1/2-inch wide strips. In small bowl, combine mustard, wine, soy sauce, garlic and black pepper. In nonmetal dish, pour mustard mixture over chicken. Cover; chill 1 to 2 hours, stirring chicken once. In large skillet over medium-high heat, cook chicken mixture in margarine until no longer pink. Add vegetables; cook and stir until tender, about 5 to 10 minutes.
Add nuts, pineapple, marshmallows and bananas to shimmery jello. Let set.
Grease 8-inch square pan. Cream butter; add sugar. Beat until light. Add egg yolks, blend. Gradually beat in flour. Fold in nuts. Spoon half of mixture into pan. Spread with jam to within 1/2-inch of edges. Cover with remaining dough. (You may have to pat out to cover lower layer.) Bake 1 hour at 325° in a preheated oven or until lightly browned.
Preheat oven to 400°. Spray a 10-inch pie plate with Pam. Cook meat and onion. Stir in seasoning mix. Cook to blend. Spread in pie plate and top with chilies. Beat together the skim milk, Bisquick and egg until smooth. Pour over meat mixture. Bake 25 minutes. Top with tomatoes and cheese. Continue baking until knife inserted in center comes out clean. Cook 8 to 10 minutes. Top with lettuce and tomatoes.
Combine all ingredients and place in buttered 9 x 12-inch pan. Top with crushed potato chips. Bake at 350° for 30 minutes. Serves 8.
Prepare the pasta according to the package directions; drain. Transfer the pasta to a serving bowl. Add the remaining ingredients and toss well. Serve warm or cold. Serves 4.
In large bowl, mix well mayonnaise, yogurt, cider vinegar, sugar, salt and pepper. Add potatoes, onions and celery. Toss to coat well; cover and chill at least 4 hours or overnight. Sprinkle with chopped parsley, boiled egg wedges and tomatoes. Keep refrigerated.
Combine flour, baking powder, baking soda, salt, sugar, brown sugar and cinnamon. Add buttermilk, butter and eggs. Beat at low speed of an electric mixer until dry ingredients are moistened; beat at medium speed an additional 3 minutes.
Put all ingredients in saucepan and cook slowly until it thickens. Remove from stove and let cool. Spread between layers and around.
Thinly slice the mushrooms and onions. Saute in butter for 5 minutes. Slowly add the flour and the hot broth, stirring constantly. Add salt and pepper. Simmer for 10 minutes. Add the sour cream and stir. Good with grilled steak and baked potatoes.
Press hamburger flat in a 9 x 9 x 2-inch square cake pan. Sprinkle with onion salt. Pour soup over meat. Sprinkle uncooked peas over soup. Cover with Tater Tots. Bake at 350° for 1 1/4 to 1 1/2 hours.
Mix flour, brown sugar and baking soda. In another bowl mix egg, plain yogurt and oil. Combine the 2 bowls. Add chopped apples and chopped dried cranberries. Put mixture in pan; mix butter, oatmeal, chopped almonds and cinnamon. Place on top of mixture in pan. Bake at 400° for 25 minutes.
Combine celery, onions and 1/2 cup broth in pan. Cover and steam over medium heat (about 7 minutes) until vegetables are tender. Stir in bread crumbs, parsley, nuts, lemon juice, peel and salt if desired. Place half of fish fillets in greased shallow baking dish. Top with vegetable mixture, then remaining fish fillets. Pour remaining broth over fish. Sprinkle with paprika. For special presentation spread 1/4 of filling on each of 4 thin fillets. Roll up, secure with toothpick, cover and bake as directed. Cover loosely. Bake at 425° for 20 minutes. Makes 4 servings, 216 calories; 12 grams fat each.
Mix all ingredients together and shape into patties. Cook in skillet in hot oil until brown on each side, 8 to 10 minutes.
Cream butter; add 2 cups sugar gradually, beating until very light and fluffy. Beat in eggs, one at a time, very well. Mix in cream and vanilla. Fold in flour sifted with baking powder and salt. Combine nuts, sugar and cinnamon. Place 1/3 batter in well greased and floured Bundt pan or a 9-inch tube pan. Sprinkle with 3/4 of nut mixture. Spoon remaining batter in and sprinkle with remaining nut mixture. Bake about 60 minutes at 350°. Remove from pan after 10 minutes and cool on rack.
Mix beer, flour and salt. Let sit for 1 hour. Slice onions 1-inch thick. Separate into rings (6 to 8 outer rings to an onion; discard centers). Heat oil in deep-fat fryer to 375°. Dip rings in batter. Fry until golden brown, about 2 to	3 minutes. Drain on paper towels (store at room temperature, covered, until final baking). Place rings on an oiled baking sheet and fill with spinach. Bake at 350° for 15 to 20 minutes or until spinach bubbles. Serves 12.
Mix first six ingredients in small bowl. Cover and refrigerate. When ready to serve, tear lettuce into small pieces and mix thoroughly with chilled mix. Serve.
Blend milk and cream cheese together. Stir in other ingredients. Makes about 3 cups of dip. Good with raw vegetables and crackers.
Spray pan, add onion and garlic, saute. Add broth and rice. Bring to a boil and simmer for 25 minutes. Pre-cook cabbage and chop. Combine browned meat rice, egg white, parsley, margarine, salt and pepper. Mix well. Spray 3 quart casserole, line with half of the cabbage. Layer meat mixture, then rest of the cabbage. Mix soup and water and pour over cabbage. Cover and bake at 350 for one hour, then for 45 minutes at 325.
Preheat oven to 350°. Chop ham and onion finely. Place in a large bowl. Add cheese, egg, pepper and mustard. Stir to combine. Spray mini-muffin pan with vegetable oil. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 pieces using a pizza cutter. Place dough pieces in mini-muffin pan cups. Place filling in cup. Bake for 15 minutes or until lightly browned.
Cut cake into 1-inch pieces. Beat egg yolks and sugar. Melt the bitter chocolate and add to egg mixture. Dissolve gelatin in 1/3 cup cold water. Fill cup with boiling water. Beat the egg whites stiff and add to mixture. Blend in cake pieces. Pack into a spring-form or angel food tin. Refrigerate overnight. Serve with whipped cream.
Chop the chicken and add the mayonnaise and dill. Cut the cucumbers into round slices and put a small amount of chicken salad on top of each one. Put a small piece of parsley on the top of each chicken salad mound.
Marinate cubed beef all day or overnight in metal bowl, covered with plastic wrap. (Plastic bowl will absorb the marinade.) Put on skewers and grill 10 minutes, 5 minutes on each side.
Combine all ingredients except English muffins. Spread on muffins. Freeze 10 minutes or until needed. Cut into 1/4ths or 1/6ths. Broil on a rack in a cookie sheet until browned and bubbling. Should be put about 8 inches from the broiler so it can cook throughout before browning.
Mix flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with electric mixer until smooth. For each crepe, butter an 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup batter into skillet. Immediately rotate pan until batter covers bottom of pan. Cook until light brown; turn and brown on other side. Makes 10 servings.
Remove stems from mushrooms. Firmly chop stems. Reserve mushroom caps. In a 2-quart saucepan over medium heat in hot butter or oleo, cook stems, onion, garlic, parsley, salt and oregano until onion is tender, about 5 minutes. Stir occasionally. Mix in bread crumbs and cheese. Spoon mixture into mushroom caps. Place, stuffed side up, on a rack in broiler pan. Broil 8 minutes or until mushrooms are tender.
Cook chicken, debone and cut in chunks. Brown (in butter) carrots, green pepper and onions. Add to browned mixture, soup, 3/4 package stuffing, sour cream, chicken and broth. Mix well. Pour mix into a greased 9 x 13-inch baking dish. Top with remaining stuffing mix. Bake for 35 or 40 minutes at 350°.
Mix all ingredients. Drop by teaspoon onto cookie sheet. Dough will be thinner than most drop cookie dough. Best when chilled. Bake at 375° for 12 minutes.
Preheat oven to 350°. Wrap shrimp with bacon; fasten with toothpicks. Place in baking pan. Bake for 15 to 20 minutes. Remove from oven; drain and serve.
In a 2-quart baking dish, put a layer of corn chips, then a layer of tuna, then a layer of mixed vegetables. Top with a can of cream of chicken soup. Repeat directions and top off with can of cream of celery soup. Bake in 350° oven until bubbling and a little brown on top. Makes a complete meal.
Salt and pepper chicken. Put in water with minced onions, celery flakes, salt and pepper to taste and garlic salt. Simmer whole chicken gently for 1 1/2 hours. Lift chicken out. Strain liquid. Put liquid back in Dutch oven. Add chicken bouillon cubes. Simmer until dissolved. Carefully skin and debone chicken. Cut into bite-size pieces. Add to liquid and bring to boil. Taste for enough salt. Slice flour tortillas; drop into rolling boil. Put lid on; reduce heat for 5 minutes. Do not lift lid!! Cut off flame and let set for 20 minutes. Add enough milk to make liquid look like a sauce and add 1 tablespoon butter. Put flame on to add butter and milk. Keep on flame until butter is melted, but do not boil. Ready to serve.
Add all the ingredients to broth. Bring to a boil. Simmer for 1 hour. This is good served with the restaurant style Tostitos.
Mix butter, brown sugar, corn syrup and salt in large pot. Boil, stew constantly for 5 minutes. Do not stir. Remove from heat	and add vanilla and soda. Stir. Gradually pour over popped corn. This should be in large baking dish. Bake in oven at 250°. Stir every 10 minutes until 30 minutes of time. Remove; cool. Break up and put in tight container.
Mix sugar, oleo, syrup and vinegar together. Boil until a small amount dropped in cold water forms a ball. Remove from heat. Add peanut butter, marshmallow cream and vanilla. Mix well. Put mixture in glass dish or appropriate container. Cool and enjoy!
Sift together flour, salt, cloves and cinnamon. Mix all together and then add raisins and nuts. Drop on greased cookie sheet by spoon. Bake at 350° for 10 to 12 minutes.
Melt margarine in large frypan and saute chopped onion. Add broccoli that has been washed and cut into bite size pieces. Let cook for approximately 5 minutes. Add rice and cream of chicken soup. Add grated cheese. Pour into baking dish. Sprinkle bread crumbs on top and bake until bubbly around the edge and bread crumbs are turning brown. Bake at 350° for approximately 20 to 30 minutes.
Brown ground beef with onion, salt, sugar, chili powder, garlic and basil. Drain grease. Add tomato paste, sauce and water. Cook together until it boils. Ladle into 13 x 9-inch baking dish. Add cheese and noodles. Keep repeating, ending with cheese on top. Cover with foil. Bake at 350° for 1 hour. Let stand 5 minutes. Can be frozen for another meal. Important: Noodles are not cooked!
Sprinkle plain yogurt on graham crackers. Sprinkle small amount of brown sugar over yogurt. Add raisins or other fruit. Top with other graham crackers. Eat as a nutritious snack or dessert.
Put first 4 ingredients in saucepan and bring to a boil. Pour this into a bowl and put in refrigerator until it just starts to jell. Then add the rest of the ingredients and mix together. Return to refrigerator until set.
Combine sugar and cornstarch. Add to 1 cup water. Cook until shiny clear. Add 3 tablespoons Jell-O. Remove from heat and stir well. Cool, then add to the sliced fruit and pour into baked pie shell. Refrigerate for 1 hour.
Beat eggs and oil together until well blended. Add honey in a fine stream, beating constantly. Sift dry ingredients together. Add to batter in 2 additions, beating well after each addition. Fold in carrots and add pecans. Pour into 2 greased and floured layer pans. Bake at 325° for 45 to 50 minutes, until cake tests done with toothpick. Cool on wire racks, then frost.
Preheat oven to 350°. Blend cream cheese and cottage cheese. Add and blend eggs, vanilla and lemon juice. Gradually fold in flour, cornstarch and sugar. Add and blend sour cream with butter or margarine. Blend well and pour into a 9-inch loose bottom cheesecake type pan that has been greased and lined with graham cracker meal crust. Bake for 1 hour and 15 minutes. Open the oven door one notch and let stand for 2 hours with oven turned off. Remove and cool on rack.
Cream shortening and add sugar gradually. Add egg and vanilla. Sift flour, baking powder and salt. Add and mix well. Divide dough into 3 parts. Add finely cut cherries to one part, chocolate and nuts to another and poppy seed to the last part. Chill.
Reserve 10 cookies; crush the rest. Mix crumbs with melted oleo. Press into bottom of 9 x 13-inch pan. Mix pudding with milk and cream cheese. Spread over crumbs. Spread Cool Whip over pudding mixture. Crush reserved 10 cookies and sprinkle on top of cake. Refrigerate. Flavor is better if prepared 1 day ahead of serving. Spoon out of pan (cannot be cut).
Cook carrots until tender. Combine carrots and apple slices. Turn into 9-inch pie plate. Sprinkle with sugar and spice mix. Dot with butter. Sprinkle with dash of paprika. Bake 1 hour at 375°. Makes 6 servings.
Mix flour, egg and salt. Add enough water to make medium soft dough. Knead until blisters appear. Divide dough into 2 portions. Roll each portion thin; cut into 2-inch squares. Place a spoonful of filling in each. Fold in half to make a triangle. Pinch edges. Drop into boiling water until pierogi comes to top, about 10 minutes. After pierogi are boiled and drained, brown butter in skillet and pour over pierogi.
Butter 9 x 13-inch dish. Spread potatoes in dish. Pour melted oleo on top. In a bowl, mix soup, sour cream, Cheez Whiz and onions. Spread over potatoes. Bake at 350° for 45 minutes.
Cream the butter and sugar. Add desired liquid and mix well. Drizzle over puddings, cakes, etc.
Grease a 9 x 5 x 3-inch loaf pan. Preheat oven to 325°. Sift flour, baking powder, soda and salt. Add sugar.
Mix the chicken, cream of chicken soup, garlic powder and rosemary. Thaw and drain spinach. Mix with noodles and cottage cheese. Layer: chicken mix, spinach mix and Mozzarella cheese in 2-quart baking dish, ending with chicken. Top with paprika. Bake at 350° for 40 minutes.
In a 10-inch skillet over medium heat, in hot oleo, cook garlic 2 minutes, stirring constantly. Stir in chicken, soup, milk and Parmesan cheese. Heat to boiling. Reduce heat to low. Simmer 5 minutes. Pour over hot cooked fettucini. Toss to coat. Garnish with parsley.
Saute mushrooms, onion and green pepper in butter. Add remaining ingredients and stir together. Cover and cook 30 to 40 minutes at 350°. Serves 6.
Peel and cut carrots in 3/4-inch strips. Cook until almost done. Drain. Add to apple pie mix, sugar and cinnamon. Dot with oleo. Bake at 350° for 1 hour or put in microwave on High for 1/2 hour. Serve with ham or pork.
Heat oven to 350°. In large mixing bowl combine flour, oats, sugar and butter. Beat at low until mixture is crumbly. Reserve 1 1/2 cups crumb mixture. Press remaining mixture in a 13 x 9-inch baking pan. Bake for 15 minutes or until mixture is lightly browned.
Melt butter in 9 x 13-inch pan. Press graham cracker crumbs into butter. Add layer chocolate chips and coconut. Pour milk on top; sprinkle with pecans. Bake at 350° for 30 minutes. Cut into squares. Makes 15 servings.
Beat together in order given until light and fluffy. Pour into 9-inch pie shell and top with Cool Whip. Refrigerate for 1 to 2 hours.
Rinse chicken and pat dry. Dip in skim milk. Roll in a mixture of cereals and Mrs. Dash seasonings. Arrange in a baking pan.
Peel and cut potatoes in quarters or slices. Sprinkle with sugar and nutmeg, add butter, add vanilla, salt and water. Cover and simmer over medium heat until liquid forms a syrup. Remove from heat and serve.
Shred cabbage, slice onions thin. Combine cabbage and onions. Place sugar on top. Let stand for 10 minutes. Bring to boil the remaining ingredients. Pour over cabbage. Store in covered dish in refrigerator for at least 24 hours.
Combine and bake in a 9 x 13-inch pan at 350° for 1 hour with corn flakes crushed on top.
Mix butter and graham cracker crumbs together and press in bottom of pan. Then mix next 4 ingredients and pour over graham cracker crumbs and bake at 325° for 25 to 30 minutes.
Leave stems on figs; wash and drain. Put spices, sugar and vinegar in large agate pot and boil for 20 minutes. Drop figs into boiling syrup and cut	off heat. Cover with thin dish towel and let stand overnight.
Saute together beef, lard, salt, onion, celery and green pepper. Add soup, soy sauce and water. Add cooked noodles and mix well. Add sour cream and pour into casserole dish. Sprinkle the top with almonds. Bake in moderate oven for 30 minutes.
Cream butter and sugar. Add egg and vanilla. Add sifted flour, cream of tartar and baking soda. Add flavoring. Form into balls and roll in sugar. Then flatten with a buttered glass dipped in sugar. Bake eight to ten minutes at 350°.
Mix pineapple chunks and juice with bananas. Add oranges, fruit cocktail and coconut, stirring slowly. Add the instant lemon mix into fruit and juice. Let stand 5 minutes. Pudding will set in fruit juice. Refrigerate.
Mix meat, rice and garlic. Salt and pepper to your taste. Chop onion with meat or slice on top of cabbage rolls. Wrap cabbage leaf around 2 tablespoons of meat mix. Arrange in a baking dish. Mix lemon juice to taste with tomato juice. Pour over cabbage rolls. Cover; bake 1 hour at 350°.
Combine and melt on stove. This makes 1 square or 1 ounce unsweetened baking chocolate.
In a large bowl, whisk or stir all ingredients until very well blended. Pack in clean, dry jars with tight fitting lids.
Mix candy orange slices, pineapple, coconut and pecans in one cup of flour. Set aside.
Brown narrow slices of meat quickly, 1/2 amount at a time. Remove meat from pan. Cook celery and onion 2 to 3 minutes until tender-crispy. Add water and soy sauce to mushroom soup and bring to boiling, then return meat to pan. Add spinach to skillet. Cover and bring to boil. Add bean sprouts for 1 minute, then serve.
Cook noodles as directed on package. Brown meat and chopped onion in skillet. Combine vegetables and soup and add other ingredients. Cook on low heat for about 45 minutes. Put in casserole and bake until brown on top. Cheese may be sprinkled on top. Can be frozen indefinitely.
Melt jello in water; let cool. Add pineapple (juice and all). Add cottage cheese; mix well. Fold in Cool Whip. Pour into any serving dish and top with Mandarin orange slices. Cool a few hours before serving.