HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1/4 cup milk, sugar, salt and 3 tablespoons butter in a saucepan. Heat until butter melts. Cool to 105° to 115°. Dissolve yeast in warm water in a large mixing bowl. Let stand 5 minutes. Stir in milk mixture, 1 1/2 cups flour and eggs. Beat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour (dough will not quite double in bulk). Punch dough down. Turn dough out onto a lightly floured surface. Roll dough into a 12 x 8-inch rectangle. Spread with 2 tablespoons butter. Combine brown sugar and cinnamon. Sprinkle mixture over rectangle. Sprinkle with raisins, if desired. Roll dough jelly roll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices. Place slices, cut side down, in greased 8-inch square pan. Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak. Cover and let rise in a warm place, free from drafts, about 40 minutes. (Rolls will not double in bulk.) Bake at 350° for 35 minutes. Combine powdered sugar and 2 tablespoons milk, stirring well. Drizzle over warm rolls. Yields 1 dozen.
Mix well. Batter will be thick to work with. Bake at 300° for 45 minutes or a little longer.
Cook and drain spinach; mix in beaten egg, cream cheese and onion powder to taste. Pour in a casserole dish and bake at 350° for 20 minutes.
Melt butter in large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and pepper. Fill a very large saucepan 2/3 full with salted water. Bring to boil. Add noodles. Cook, uncovered, until tender, but firm to the bite. Drain. Place in skillet with cream. Add 1/4 cup Parmesan cheese. Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve with additional cheese, if desired. Serves 4 to 6.
Dissolve gelatin in boiling water; add cranberry sauce, stirring with a wire whisk until smooth. Stir in pineapple and wine and spoon into a lightly oiled 12 x 8 x 2-inch dish. Chill until firm.
Cut wax paper to fit bottoms of two 9-inch round cake dishes. Place 1/4 cup butter in each lined dish. Microwave, one dish at a time, at High 45 seconds to 1 1/4 minutes or until butter is melted and bubbly. Mix 1/3 cup coconut and 1/3 cup pecans into butter in each dish. Spread into an even layer. Set dishes aside. Place remaining ingredients in large bowl. Blend at low speed of electric mixer, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Divide and spread batter into cake dishes.
Beat potatoes, butter, milk, salt and sugar until fluffy. Fold in coconut and 1 cup marshmallows. Pour into a 2-quart casserole. Sprinkle with remaining marshmallows and nuts. Bake at 350° until marshmallows are brown.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Mix well. Add dry ingredients and zucchini. Bake in a 9 x 12 x 2-inch pan and sprinkle top with chocolate chips. Bake at 325° for 40 to 45 minutes.
Saute chicken in butter until brown and then transfer to baking dish. Saute the onions; add garlic (finely chopped). Add sliced mushrooms. Stir in white wine. Thicken slightly with a small amount of cornstarch. Add parsley, salt and pepper. Pour over chicken and place in 300° oven for 45 minutes.
Debone chicken; cut into bite-size pieces. Mix with soups and broth. Add stuffing and butter; mix well. Bake in 10 x 13-inch pan 30 minutes at 350°. Reduce baking time for moister chicken.
Place all ingredients in blender. May need to do in several batches. Blend until smooth. Pour into a large bowl or pitcher. Chill. Serve with additional garnish, chopped cukes, chopped green onion and chopped tomatoes, if desired.
Cream together shortening, sugar and egg yolks. Put all dry ingredients in sifter; add to creamed mixture. Alternately add milk and mix ingredients together. Spoon on cookie sheet by teaspoon about an inch apart. Bake at 375° for 10 to 12 minutes.
Cook broccoli; salt and drain. Place in a 13 x 9-inch baking dish. Top with chicken. Combine other ingredients for sauce. Mix well. Spread over chicken. Sprinkle with cheese and bread crumbs, if desired. Bake for 30 minutes at 350°.
Beat egg whites with fork until small bubbles form. Set aside. Blend sugar and almond paste until fluffy, fine and smooth. (This will take a while.) Add egg whites and blend until mixture is wet. Shape into small balls with wet hands. Roll in nuts. (I use slivered almonds or pignolia (pine) nuts.) Place on foil covered cookie sheet and bake for about 18 to 20 minutes at 350°. Cookies should be light golden brown. Bake one tray at a time. Do not remove from foil until cookies are cold.
Put strawberries and Sure-Jell in a large bowl. Stir and set aside 30 minutes. Add white syrup and sugar. Stir until dissolved. Put in jars and freeze. This is very good as ice cream topping.
Boil macaroni according to package directions. Cut Crab Delight flakes in half. Combine crab with remaining ingredients. Chill 1 hour before serving.
Dissolve Jell-O in 1 cup hot water. Let it cool before adding to cake mix. Mix oil with cake mix. Add eggs, one at a time. Add Jell-O and flavoring; mix well with mixer. Grease and flour Bundt pan or tube pan. Bake at 350° for 1 hour in regular home oven.
Beat eggs until light and fluffy; add melted butter, flour, milk and sugar. Beat well. Add corn and mix by hand, then add salt and pepper as desired. Pour in 8-inch square pan that is well-buttered. Bake at 350° for 45 minutes or until top is light brown in color.
Have 12 pint jars washed and sterilized. Bring to a full boil; pack and seal. Makes 12 pints.
Mix all together; beat with mixer. Bake at 350° about 30 minutes. Let cool. Frost with cream cheese icing.
Melt butter in large skillet. Saute onions and bell peppers over medium heat until they become limp. Add chopped tomatoes and all remaining ingredients, except shrimp and rice. Simmer just long enough to eliminate excess liquid, about 15 minutes. Add the shrimp and continue cooking for a few minutes or until the shrimp are cooked. Serve over cooked rice.
Cream cheese, drain tuna and add (also, cut into small pieces). Add onion, pickle and salad dressing. Mix well. Put on bread. Cut into 1/4 pieces. If for kids, don't trim crust. If for adult party, trim edges. Serve with chips and drinks.
Combine sugar, water and syrup in a skillet. Let cook until it hangs from a thread off a spoon; add peanuts. Cook until syrup is light amber color. Stir in butter. Remove from heat. Stir in soda quickly. Pour into greased pan and let cool. Makes 2 pounds.
Blend butter, Crisco and sugar and sift flour, baking powder and salt. Add flavoring with milk and add alternately with flour. Cook at 325° for 1 1/2 hours.
Cream oil, sugar and vanilla; add eggs. Make thick paste of	cocoa and food coloring and add to creamed mixture. Sift flour and	salt together	and alternate buttermilk and flour to creamed mixture. Bake in 9-inch pans 30 minutes at 350°.
Boil sugar and milk to soft ball stage (235°). Stir in dates and nuts. Allow to cool. Butter a sheet of foil and dust with powdered sugar. Form the mix into a 1 1/2-inch roll and wrap in the prepared foil. Chill until firm; slice with hot knife.
Cook potatoes, celery and onion until tender. Add milk, bouillon and butter. Mix sour cream and flour, add to soup and cook, stirring constantly. Add salt and pepper.
Boil sweet potatoes until done. Peel, slice and arrange in baking dish. Mix other ingredients and pour over sweet potatoes. Slice oranges thin, leaving peel and lay over potatoes. Sprinkle with cinnamon. Baste 3 times during cooking in 325° oven for 25 minutes.
Mix all ingredients and let set in refrigerator for 24 hours. Place in jars. Seal. Makes 2 pints.
Bake at 375° for approximately 2 1/4 hours or until rice is done. Stir several times during baking.
Cream butter and sugars. Beat in eggs. Add remaining ingredients. Drop by spoonfuls onto a greased cookie sheet. Bake at 350° for about 8 minutes. Makes about 5 dozen.
Will also need a 9 x 13-inch dish, well oiled and chilled.
Slice squash and set aside. Brown hamburger and drain off fat. Layer hamburger, sauce and cottage cheese together in a baking dish. Put sauce in the bottom, then squash and then cheese. Continue layering until all ingredients have been used. Bake for 1 hour at 425°.
Dissolve jello in boiling water. Add berries; stir until thick. Add pineapple and bananas. Pour 1/2 in 8 x 8-inch pan. Chill until firm. Spoon sour cream over. Pour rest of jello mixture over; chill.
Preheat oven to 375°. All ingredients should be at room temperature. Place chocolate in a food processor and process with the sharp blade until chocolate is like coarse meal. Add egg yolks, butter, sugar and extract and process until smooth. In a large mixing bowl, combine egg whites, water and salt and beat until very stiff. Fold chocolate mixture into egg whites and pour batter into a greased and lined 9-inch spring-form pan. Bake for 20 minutes at 375°, then reduce heat to 350° and bake for 50 minutes. Cool cake on a cake rack.
Dissolve Jell-O with water. Add softened cream cheese, condensed milk and pineapple (including juice). Add nuts and pour into mold. Put into mold and refrigerate until congealed, about 8 hours.
Beat together eggs, sugar, butter or oil, then add mashed pumpkin. Add dry ingredients (flour, baking powder, salt, baking soda and cinnamon). Bake in a 9 x 5 x 3-inch loaf pan. Bake at 350° for about 30 to 35 minutes.
Bring stock to a boil. Add rice and 2 tablespoons of butter. Cover and simmer 20 minutes until liquid is absorbed. Heat remaining butter until slightly bubbly. Add nuts and saute only until lightly browned. Pour nuts and butter over rice. Add raisins and fluff mixture with a fork. Cover and let stand 5 minutes. Makes 6 servings.
Preheat oven to 400°. Slice potatoes in 1/4-inch ovals and then slice each oval lengthwise into matchsticks. Coat baking sheet with 3 sprays of vegetable oil.
Beat the egg with the salt, sugar, mustard and vinegar. Add the oil slowly, drop by drop, until half has been used. Add the paprika or the pepper and add the rest of the oil.
Break cake into bite size pieces. Mix rest of ingredients together; stir well. Add cake pieces and mix gently. Place in glass bowl and chill.
Preheat oven to 375°. Combine first 3 ingredients in a bowl; mix well. Press into 8 x 11-inch glass baking dish. Bake for 15 minutes or until light brown. Cool. Cream confectioners sugar and cream cheese in a bowl until fluffy. Fold in 1 cup whipped topping. Spread over cooled crust.
Combine corn, cheese, chiles, onion, milk and eggs. Combine cornmeal, garlic salt and soda. Stir into corn mixture. Grease large baking dish. Pour mixture in and bake at 350° for 50 to 60 minutes. Great with chili or barbecue.
In bowl, combine eggs, peas, ham, 1 cup cheese, milk and onion. Set aside. Combine shredded potatoes and 1/2 cup cheese. Press into bottom and sides of lightly greased pie plate. Pour filling into potato lined pie plate. Bake at 350° for 45 to 50 minutes or until center is set. Let stand 5 minutes. Serve.
Brown deer meat in a large skillet. Add mixed vegetables. In a bowl, make a gravy by adding the milk and flour together. Mix in bouillon cubes, salt and pepper. (May need more or less milk and flour, depending on thickness.) Pour gravy over the browned meat and vegetables. Heat until thickens. Pour into a 10-inch pie crust. Cover with pie crust top and bake at 375° until crust is golden brown, about 30 minutes.
Combine all ingredients. Bring to a boil. Reduce heat and simmer for another 15-20 minutes. Cool and strain the mixture through a sieve. You may also puree the cutney in a blender then strain it.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly, until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat. Add vanilla. Spread small amount on bottom of 1 1/2-quart casserole. Cover with layer of Nilla wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 cup sugar and beat until stiff. Spoon on top of pudding. Cover entire surface. Bake at 425° until browned.
Soften cream cheese and press into a Pyrex dish. Pour 3/4 jar of salsa over cream cheese. Sprinkle Cheddar cheese over salsa. Microwave 5 minutes to melt cheeses.
Day Before Serving: Preheat oven to 350°. Grease and flour 9 x 5-inch loaf pan. In large bowl, with fork, mix first 5 ingredients. With pastry blender or two knives, used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in bananas and orange juice, just until blended. Spread batter evenly in pan.
Mix all together except chicken and onion soup. Put chicken on top of mixture and sprinkle with onion soup mix. Seal casserole with foil and bake at 350° for 1 1/2 hours.
Bake cake according to instructions on box. While cake is still warm, pierce with fork. Mix Eagle Brand milk and liquid coconut well, then drizzle over warm cake. Thaw 2 packages of frozen coconut. Add this to one carton of Cool Whip and frost cake. Seal and ripen overnight in refrigerator.
Combine all ingredients into mixing bowl; mix well. Pour into unbaked pie shell. Bake at 350 degrees for 1 hour or until brown.
Dissolve yeast in 1 cup of water. Sift together flour, salt and sugar. Cut in shortening. Mix and pour yeast mixture into flour. Add beaten egg and mix. Add enough flour to form a dough, but do not make too stiff. Roll out rolls; cut into circles with cutter. Dip each circle into melted butter, coating both sides. Fold over and place in pan, touching. Let rise 1 1/4 hours. Bake at 375° for 8 to 10 minutes, until lightly browned.
Combine flour, sugar, baking powder, salt and baking soda. Stir or cut in shortening until you have coarse texture. Add buttermilk and knead. Bake at 450° until golden brown.
Toss all ingredients except dressing. Serve with dressing. Makes 6 servings.
Brown pork chops in frying pan. Add 1/2 cup beef stock. Let simmer a few minutes. Place pork chops and juices from frypan into a casserole. Add salt, pepper and thyme. Pour 1 cup of beef stock over contents. Cover and bake at 350° for 45 minutes.
Mix the first 3 ingredients like dough. Mix together the next 3 ingredients; put this on crust. Top with the pudding, mixed with the milk.
Combine all ingredients, except English muffins. Split muffins in half. Spread with cheese mixture. Cut into quarters. Broil on middle rack of oven for 6 minutes. Cheese mixture will keep in refrigerator for 1 week. This is a great after-school snack!
Brown ground beef. In a 9 x 13 x 2-inch glass dish, assemble ingredients in layers (do not mix): ground beef, 1 can of soup, Ranch Style beans, chopped onion, half of grated cheese, Ro-Tel tomatoes, other can of soup and the rest of the grated cheese. Bake at 350° for 1 hour.
Preheat oven to 350°. Mix all ingredients in 2 1/2 quart Pyrex bowl. Lay bacon on top of mixture and bake for 1 to 1 1/2 hours until bacon is completely cooked. The longer it simmers the better it is!
Blend with pastry blender; then add 2 eggs and 1 teaspoon vanilla. Put in cup and mix with fork; then add to pastry and mix lightly with fork. Press 1/2 of mixture in cookie sheet. Put in 2 cans of filling. Sprinkle with rest of pastry. Bake at 350° for 40 minutes.
Cut each biscuit into fours. Mix the sugar and cinnamon together. Roll each biscuit into balls. Roll or shake balls in the sugar and cinnamon; mix. Place in a greased tube pan. Melt 1 stick of margarine; add 1/4 cup of sugar to the remaining mix. Bring to a boil. Pour over balls. Bake at 350° for 30 minutes. Let stand for 15 minutes before removing from pan.
Cut into chunks. Boil in water until clear and tender (do not overcook). Dip out as they clear.
Cream the margarine and sugar, beating until fluffy. Add egg yolks, one at a time, beating well after each. Beat in flour. With floured hands, pat half of dough into well-greased and floured 9 x 13 x 2-inch baking dish. Spread preserves over dough. Sprinkle nuts or coconut over preserves. Pat remaining dough over mixture in pan. Bake at 350° for 45 minutes or until lightly browned. Cool completely, one hour or more in pan. Sprinkle with confectioners sugar. Cut into small squares or bars.
Cut up sausage and onion; brown together. Add water, potatoes, corn, creamed corn and milk. Heat clear through.
Cream the butter, cocoa and sugar. Add in the eggs and vanilla. Beat well then add flour, nuts and coconut. Beat mixture for two more minutes. Bake 30 to 40 minutes at 350°. While hot, spread with jar of marshmallow cream. Let cool and top with icing.
Melt marshmallows in milk over low heat. Pour over jello, stirring until dissolved. Combine softened cream cheese and mayonnaise, mixing until well blended. Stir and gradually add jello, mixing until well blended. Stir in pineapple. Chill until slightly thickened. Fold in whipped cream. Pour into 2-quart mold. Chill until firm. Unmold. Garnish with curly endive and frosted grapes. Serves 12.
Cook shell macaroni according to directions on package; drain. Add tuna, soup, onion, vegetables and seasonings; mix until combined. Pour mixture into a greased 2-quart baking dish. Top with potato chips. Bake in 350° oven for 15 minutes. Makes 8 servings.
Drain and discard juice from pickles. Cut into 3/4 inch thick slices and place in a two gallon crock. (Do not use aluminum.) Pour sugar and spices over pickle slices. After 24 hours stir with wooden or stainless steel spoon. Then stir 2 or 3 times daily. They are ready to eat after the third day. May be left in crock (covered) or packed into four one-quart jars and sealed.
Cream butter. Add the remaining ingredients and mix well. Roll dough onto foil or wax paper, making a log. Chill at least 1 hour. Slice 1/2-inch thick and place on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In a shallow dish, blend first 6 ingredients. In a skillet, melt 2 tablespoons Crisco. Dip both sides of bread in egg mixture. Place 2 to 3 slices in skillet. Cook over medium heat until golden brown on both sides. Repeat with remaining slices, adding remaining Crisco, if necessary.
Beat eggs slightly, then add remaining ingredients; mix well. Pour in pie shell. Cook at 350° for about 45 to 60 minutes. Pie should be golden brown, and center of pie should barely shake when touched.
Melt butter over low heat in a large saute pan. Add the onion and celery and saute until soft, but not brown, approximately 5 minutes. Stir in your cornbread and brown cubes and continue cooking until golden brown. About another 10 minutes, add your seasonings and slowly stir in the stock until the stuffing reaches your preferred consistency. Enough to stuff a 15 pound bird.
Mix together separate the salad dressing, dill weed and garlic salt. Stir all together.
Crumble over top. Bake at 400° for 15 to 20 minutes.
Mix soft butter and brown sugar; mix and add flour, powdered milk, baking powder, cinnamon and salt; mix well. Add wheat germ, raisins, egg and honey; mix with hands. Sprinkle flour on clean table top; flour hands. Shape pieces of dough into little balls. Roll in flour and flatten.
Cook pasta according to package directions. Drain. Gently toss with olive oil. Cover and set aside. Mix spinach, garlic, onion, cheeses, parsley, egg, spices and seasonings. Pour enough spaghetti sauce in 9 x 13-inch pan to sparingly cover bottom. Gently fill shells with spinach mixture, and place side by side in pan. Spoon more sauce over all. Cover with foil. Bake 30 minutes at 350°. Uncover. Sprinkle with more Mozzarella if desired, and bake 10 more minutes.
Melt in skillet margarine, then add celery, cabbage, tomatoes, green pepper, salt, sugar and onion. Cover. Cook over medium-low heat until done.
Mash cranberry sauce with fork. Dissolve plain gelatin in less than 1/4 cup cold water. Dissolve raspberry jello in 1 cup boiling water. Combine the 2 gelatins; add cranberry sauce. Add entire contents of pineapple can and nuts. Put 1/2 of mixture in mold. Refrigerate 1 to 2 hours, until firm.
Cut eggs in half lengthwise; remove yolks. Mash yolks with onion, green pepper, chili powder, salt, Tabasco sauce, lemon juice and oil. Stuff egg whites with egg-yolk mixture; garnish each egg with a shrimp and a tiny sprig of parsley. Place on plate surrounded by fresh green lettuce; refrigerate until serving time.
Cook celery, onions and bell pepper in butter until tender. Add mushrooms and cook for a short time. Add 2 cups stock and Worcestershire sauce. Add soup, cheese and mayonnaise; stir well. Add chicken, spaghetti, salt and pepper. Add more stock if it seems too dry. Put in 9 x 13-inch baking dish. Top with bread crumb mixture. Bake at 350° for 1 hour. Makes 16 servings.
Beat eggs and salt to taste. Add flour to make a stiff dough. Roll out very thin. Cut with a noodle cutter or roll up the sheet of dough fairly tight and cut with a sharp knife. Now unroll the little slices.
Coat chicken in flour. In pan, melt the margarine and brown the chicken on both sides, 4 minutes per side. Put in warm platter.
In a small bowl put all ingredients. Mix well and form into a ball. Wrap in Saran Wrap or waxed paper. Chill thoroughly. Roll in chopped pecans. Store in airtight bag.
Freeze tenderloin as it slices easier. Slice in rounds and pour soy sauce to cover; marinate a few hours. Dip in flour and brown in small amount of cooking oil. Add 1 to 2 cups of water mixed with about 1/4 flour and simmer for 30 minutes. Add pea pods and chestnuts; cook a few minutes longer. You may also add a little more soy sauce. Serve over cooked rice.
Combine all ingredients in a bowl. Mix well. Season to taste with salad seasoning, then serve with any vegetables.
Beat eggs until light. Beat in salt, sugar, flavoring, then boiling hot milk (heated with the butter in it) and flour sifted with baking powder. Promptly pour into tube pan. Bake 50 minutes at 350° moderate oven.
Mix cream cheese, sour cream and taco mix together with hand beater until smooth. Refrigerate until chilled through. In large casserole dish, layer lettuce, tomatoes, taco sauce, cream cheese/sour cream/taco mix mixture and cheese. Serve with tortilla chips.
Dice garlic, onions and kielbasa; saute in 1 tablespoon oil until onions are tender. Add zucchini which has been thinly sliced. Saute until zucchini is tender. Add salt, pepper and tomatoes. Simmer over low heat for 20 minutes. Add Parmesan cheese and stir.
Cook spinach according to package directions. Drain well. Beat egg yolks and add to the Cheddar and cream cheeses. Add flour, margarine, onion, lemon juice, salt and pepper. Then add 1/4 cup of the Parmesan. Add drained spinach and mix thoroughly. Beat egg whites until stiff and fold into the spinach mixture. (Don't add whites until last minute.) Spray casserole with nonstick spray. Sprinkle remaining Parmesan over top and bake at 400° for 30 minutes or until knife inserted in center comes out clean.
Empty pineapple, grapefruit sections (do not drain) and mandarin oranges (drained) into blender. Blend together. Bring to boil 4 cups water and 1 cup sugar. Combine the two and mix together. Pour into Pyrex dish that has been sprayed with Pam. Cover with Saran Wrap; place in freezer.