HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1/2 cup warm water in large bowl. Sprinkle yeast; stir until dissolved. Add remaining water, sugar, pepper, salt and 1 cup flour; blend well. Stir in whole egg, Parmesan cheese, and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size (30 to 45 minutes). Punch dough down. Remove dough to lightly floured surface, divide into 3 equal pieces. Roll each piece to 28 inch rope; braid ropes. Place on greased baking sheet. Form braid into circle; pinch ends together to seal. Cover; let rise in warm place until doubled in size (20 to 40 minutes). Brush with egg white. Sprinkle with pepper. Bake at 375° for 25 to 30 minutes. Let cool on wire rack. Makes 1 loaf.
Cook rice according to package directions, 1/2 length of time. Drain, add green chilies and sour cream mixture and 1/2 pound grated cheese. Pour into casserole. Top with remaining cheese; cover with foil and bake at 350° for 1 hour.
In a medium saucepan, bring 3/4 cup water to a boil. Add carrots. Cover and simmer over medium heat, stirring occasionally, 10 to 12 minutes or until tender. Drain carrots. In same saucepan, melt butter. Stir in carrots and remaining ingredients. Cover and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until heated through. Serves 6.
Drain pineapple; put juice in top of double boiler. Combine sugar, flour and salt. Add to beaten egg. When well blended, stir into heated juice. Add margarine; stir until thick. Cut cheese into small cubes. Combine cheese cubes, marshmallows and pineapple chunks. (Cut pineapple chunks smaller if you like.) Pour cooked mixture over cheese mixture. Chill.
Saute onion and celery in oil. Add rest of ingredients and bring to a boil. Simmer 45 minutes.
Roll dough on a floured board as you would for pizza, about 1/2-inch thickness. Spread broccoli on top of dough. Add sausage, then Ricotta and sprinkle with black pepper and salt. Roll dough as you would for a jelly roll, pressing slightly as you roll; seal the ends. Bake on cookie sheet at 350° for 1 hour. Makes 2 loaves.
Place cooked and peeled chilies in greased casserole; sprinkle 1/4 cup cheese and add creamed corn. Top with cornbread mix. Bake at 425° until bread is brown; add rest of cheese and bake until hot.
Cream shortening with firmly packed brown sugar; add eggs (well beaten), soda (dissolved in boiling water) and vanilla. Mix flour and oats together. Add to creamed mixture and mix well. Drop by teaspoon on greased cookie sheet. Bake at 400° (in hot oven) for about 18 minutes.
Preheat oven to 350°. In large bowl, combine oats, flour, sugar, cinnamon and egg; mix well. Cut in margarine/butter until crumbly. Stir in nuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes.
Boil chicken and save broth. Cut chicken into bite size pieces. Mix margarine and stuffing mix together. In casserole dish, arrange as follows: 1/2 stuffing mix/margarine, 1/2 chicken, 1 can of soup, 1/2 can of broth, 1/2 chicken, 1 can of soup, 1/2 can of broth and 1/2 stuffing mix/margarine. Bake at 350° for 40 to 45 minutes.
Make Jello and set aside to cool. Break corn beef apart with a fork and add chopped vegetables, eggs, salt and mayonnaise. Mix all with Jello and garnish with chopped pimento and chill until set.
Boil 5 minutes. Add 1 1/2 cups flour. Mix to thin paste. Cook 5 minutes more. Makes approximately 8 pints.
Cut slits in meat and insert onion and garlic. Place meat in bowl and cover with vinegar. Cover and place in refrigerator for 24 to 48 hours (baste occasionally). Pour off vinegar. In a heavy pan, brown beef in oil until very dark. Pour coffee and 2 cups water over roast. Cook slowly on top of stove for about 6 hours. Add more water as needed. Good.
Melt margarine and sugar together but do not cook. Add eggs, one at a time, mixing well. Add vinegar and vanilla and nuts, mixing well. Pour into unbaked pie shell and bake at 350° for 30 minutes. (Tastes like a pecan pie.)
Sift flour, salt and baking powder together. Add shortening and mix with pastry mixer. Add milk and roll out not too thin. Bake in 475° oven.
Cook carrots in 1 c. water until tender; drain and reserve 1/2 c. liquid. Add reserved 1/2 c. liquid, butter, and syrup to carrots; let simmer for 5 minutes.
Preheat oven to 350°. In a 2-quart bowl, beat eggs until foamy. Slowly add sugar and continue beating until sugar is dissolved. While stirring, add vanilla to milk, then pour mixture over eggs and sugar. Be sure to stir well to mix all of the ingredients. Add the cooled rice. Be sure there are no lumps in the mixture. Stir to continue mixing. Add raisins (optional). Top with pats of butter around edge and middle so that it will melt evenly. Bake in heated oven for 40 minutes until mixture is a light brown and bubbly on top. Remove from oven and allow to cool. Serve with cinnamon or nutmeg if desired.
Preheat oven to 350°. Plunge 2 live lobsters headfirst into enough boiling, salted water to cover. Cook 2 minutes. Remove from water; place lobster on back on cutting board. With sharp knife, split lengthwise from head down to base of abdomen. Spread body open and discard all organs in body section except brownish green liver and red coral roe. Remove black vein. Crack large claw. Combine bread crumbs, butter, Parmesan cheese and onion. Spoon into body cavities. Place lobsters, shell side down, in shallow baking pan. Bake at 350° till lightly browned and meat is cooked, 30 to 35 minutes. Pass melted butter.
Melt chocolate pieces and butter over low heat. Remove from heat; blend in sour cream, vanilla and salt. Gradually add confectioners sugar to make spreading consistency, beating well.
Mix all ingredients. Roll in small balls and shape into logs. Place on ungreased cookie sheet. Bake in low oven at 300° to 325° for about 25 minutes. Roll in 4x sugar when warm and again when cool.
Fry beef with onion. Drain. Add refried beans and taco mix with 2 cups water. Let simmer. Then put enchilada mix and water as directed on package in large saucepan. Let dissolve. Add tomato paste and beef gravy. Let thicken. Set aside. Warm tortillas and wrap meat mixture along with lettuce and tomato inside. Place on a heavy plate, cover generously with sauce and top with cheese. Heat in 350° oven for 8 minutes to melt cheese. Sauce mix is for approximately 16.
Cut cabbage in fourths and discard center stalk. Shred cabbage finely. Layer in a colander with salt and let stand overnight.
These recipes call for starting with a baked 9-inch pie shell. Again I prefer Albertsons ready-made crust. Remove one crust from the package and let warm up to room temperature, about one hour should do it. Remove a single crust and unfold. Prepare pie dish by spraying with Pam all natural spray. Wiping off excess spray with a paper towel. Unfold the pie crust--repair any tares by following the makers instructions. On the side of the crust that will face down on the pie dish put a heaping teaspoon of flour. Spread the flour evenly from the center of the crust to the very edges of the crust. Brush off excess flour; place floured side down in pie dish. Carefully fit crust into pie dish. Cut off excess crust, crimp edges of crust onto lip of pie dish using a table fork. Also you can use pie rings on edge for excellent results. Baste crust lightly with milk and bake to makers instructions. This should give you a beautiful golden brown crust. Let crust cool completely.
Soak bread in milk, then add all ingredients together. If anymore ingredients are needed, they are to be added to taste. Bake in 375° oven for 1/2 hour.
Melt butterscotch chips in a large double boiler. When melted, add peanuts and noodles. Mix until well coated and drop by teaspoonfuls onto waxed paper or foil.
Mix together crushed pretzels, 3 tablespoons sugar and melted butter; spread into a 9 x 13-inch pan, pressing firmly to bottom and sides of pan. Bake at 400° for 7 minutes; let stand until cool. Mix jello with boiling water until jello is dissolved. Add pineapple with juice and frozen raspberries; chill until soft set. Mix together softened cream cheese, 1 cup sugar and thawed dairy topping. Spread cream cheese mixture over cooled pretzel crust; pour jello mixture over the top and spread evenly. Chill until firm. Makes 10 to 12 servings.
Cook macaroni in salted water until tender. Drain well. Melt butter in large skillet. Saute mushrooms until browned well. Stir in curry and onion powder. Brown from heat and stir in wine. Blend sour cream and 1 cup grated cheese. Stir shrimp and onions into sour cream mixture. If using cooked shrimp, drain well. Toss lightly with well drained mushrooms. Heap mixture lightly into a 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese. Bake at 375° for 25 to 30 minutes until cheese is melted and casserole bubbly.
Heat oven to 375°. Line 12 muffin cups with baking cups, or grease bottoms of pan. Beat egg slightly in medium bowl. Stir in remaining ingredients except blueberries just until moistened. Fold in blueberries. Divide batter evenly among cups. Bake 15 to 18 minutes until golden brown.
Cream shortening and sugar. Add egg and molasses. Mix soda and spices with sifted flour; combine. Roll into small balls; roll in sugar. Bake in 350° oven for 10 to 12 minutes.
Cook meat in any type oil 2 to 3 minutes or until done. Add all, except soy sauce cornstarch. Cook couple minutes until vegetables are soft. Reduce heat and add beef broth. Simmer 5 minutes.
Brown beef. Add salt. Cool slightly and add 1/2 of the cheese. Add the onions and olives. Combine tomato sauce, tomato soup, tomato paste, water, oil, chili powder, garlic powder and salt. Bring to a boil, then simmer. Dip tortilla in sauce. Lay on plate. Place a heaping spoonful of meat mixture on tortilla. Roll. Place in a greased baking dish. Pour 1 cup sauce over tortillas. Sprinkle with remaining cheese. Bake at 350° for about 15 minutes. Serve with remaining sauce.
Chop and fry bacon and drain. Saute onion and celery. Simmer first 11 ingredients until tender. Puree vegetables and add to broth. Saute grated beets and carrots in 2 tablespoons of butter and saute cabbage in 2 tablespoons of butter for 5 minutes. Add to soup. Simmer 15 more minutes. Add lemon juice, taste for seasoning. Just before serving, heat to boiling and add dill. Dish up with a spoonful of sour cream for each serving. Serve with black bread and sweet butter.
Combine potatoes with syrup and orange peel. Spoon into greased 1 1/2-quart casserole.
Preheat oven to 225°. In a glass bowl, melt margarine in microwave. Add soup mix. Mix well. Add pretzels gradually, stirring until coated. Spread pretzels in a 10 x 15-inch baking dish. Bake 45 minutes, stirring every 15 minutes. Yield: 6 cups.
Sift together dry ingredients. Combine beaten eggs with milk; add to dry ingredients. Mix. Stir in melted butter. Pour batter onto preheated waffle iron. Bake until crisp.
Cream butter and oil. Add sugar and beat well. Add egg yolks and beat. Add flour and soda alternately with buttermilk. Add vanilla, coconut and nuts. Fold in egg whites. Pour into 3 by 8 inch pans. Bake at 350 degrees for 25 minutes.
Mix the first 8 ingredients together. (Note: Marinate the beef for at least 1 hour or longer.) When ready to cook, add just enough water to cover the meat. After sauce reaches the boiling point, reduce the heat and simmer until tender. Add the cubed radish and carrots. Skim off fat. Add the sesame seeds and spring onions. Serve with rice.
Preheat oven to 450°. Grease iron skillet and heat. Beat eggs; add remaining ingredients for cornbread (first 5 ingredients). Blend well; pour into prepared skillet. Bake 20 to 25 minutes or until brown. Boil chicken until tender; remove meat from bones. Set aside meat and broth. Crumble cooked cornbread in large pan. Add 4 slices of bread. Pour chicken broth over hot bread. Mix well; add chopped onion, celery, meat and cream of chicken soup and bouillon cubes. Pour into 13 x 9 x 2-inch baking pan (greased pan). Bake about 30 to 45 minutes at 350° or until brown. (Will be very moist.)
Soften cream cheese. Cream together sour cream, cream cheese and mayonnaise. Add remaining ingredients and refrigerate.
Combine cheese in large mixing bowl. Beat at medium speed with mixer. Add mayonnaise and a dash of garlic powder (optional). Mix well. Stir in pimentos. Serve at room temperature for best consistency. To store, cover and chill. Yield: 4 1/2 cups.
Chop broccoli, onion and bacon to small pieces. Mix and toss with remaining ingredients. Refrigerate.
Mix orange juice, lemon or lime and rum. In shaker or blender, add sugar and grenadine. Shake or blend until frothy. Serve over shaved ice. Garnish with orange or cherry.
Combine gelatin with boiling water and dissolve thoroughly. Fold strawberries, pineapple and bananas in juice. Put half of mixture into a 9 x 13-inch pan and freeze for 1 to 1 1/2 hours (until firm). Keep other half warm on sink. Remove first half from freezer and spread sour cream over top of mixture and then gently spoon on the second half of mixture. Freeze or refrigerate and serve icy cold. Serves 18.
Layer ham, cheese and onion in pie plate. Combine baking mix, milk, eggs, salt and pepper in blender. Process until smooth. Pour over layers. Bake at 350° for 40 minutes. Cut into wedges.
Cut potatoes in 1/2-inch cubes. Melt butter in 10-inch skillet. Add potatoes and cook 3 to 4 minutes. While they cook, stir about 2 or 3 times. Add boiling water and Pet milk; cook 20 to 30 minutes over low heat. Stir once or twice. Season with salt and pepper. Pour into serving dish. Sprinkle snipped parsley over top.
Mix 1/2 cup soup and all ingredients, except water and mushrooms. Mix thoroughly. Shape into 6 patties. Place in a shallow baking dish (9 x 13-inch). Bake at 350° for 30 minutes. Spoon off fat. Mix remaining soup, water and the mushrooms; pour over meat. Bake 20 minutes more.
Slice steak into 1/8-inch thick slices. Heat oil in a large skillet. Sprinkle meat with garlic salt and add to oil. Cook rapidly for 1 minute or until lightly brown. Remove meat from skillet and add peppers and onions to oil. Cook 2 minutes, stirring often. Add soy sauce, tomato sauce and sugar. Simmer 3 to 5 minutes and return meat to skillet. Cook until meat is heated. Serve over rice.
Combine soup mix, beaten egg, bread crumbs and milk. Mix in meat. Shape into round ring in baking dish. Brush with mixture of catsup, mustard and brown sugar. Bake at 350° for 1 hour.
Place apples in a buttered baking dish. Sift together ingredients and then cut in butter until a fine crumbly mixture forms. Sprinkle crumb mixture over apples and bake uncovered at 350 degrees for 50 to 60 minutes.
After frying a pan of country ham, add a little water to the drippings. Bring to a boil and serve with ham. You may add about 1 teaspoon of strong coffee for color.
Stir together all ingredients in a large bowl and enjoy. This is a great pimiento cheese recipe.
Wash, core, peel and quarter apples. Place apples and apple juice in a lightly oiled crock-pot. Cover and cook on low setting for 10 to 18 hours (on high setting the last 2 to 4 hours). Fruit should cook until almost an applesauce capacity. You can use a potato masher to get rid of lumps. For each pint of cooked fruit, add sugar, cinnamon, allspice and cloves. Stir well. Cover and cook on high setting for 6 to 8 hours, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Spoon into hot jars and process in boiling water bath. Makes about 5 (1/2 pint) jars.
Place garlic on a square of aluminum foil; drizzle with oil, and wrap in foil. Bake at 425 degrees for 30 min; remove from oven, and set aside. Cook potatoes in boiling water to cover 15-20 min. or until tender; drain and transfer to a large mixing bowl. Add butter and remaining ingredients; beat at medium speed until fluffy. Cut off pointed ends of garlic; squeeze pulp from garlic cloves, and stir into mashed potatoes. Serves 8. Very good!
Mix ingredients and leave uncovered on kitchen counter for 3 days, stirring occasionally. Place mixture in refrigerator for 3 to 5 days and feed with the following at least twice before using starter to bake bread.
Slice onions; add salt and cover with ice and water. Let stand for 3 hours. Drain thoroughly. Combine remaining ingredients. Pour over onions and heat just to boil. Seal in hot sterilized jars.
Mix brown sugar, shortening, egg and molasses. Mix in dry ingredients. Shape dough by rounded teaspoon into balls. Dip tops in granulated sugar. Place on greased cookie sheet about 2 to 3 inches apart. Bake until set at 375° for about 10 to 12 minutes. Do not overbake. Watch carefully. Remove from cookie sheet immediately.
Preheat oven to 375°. In 13 x 9-inch glass pan stir first 5 ingredients. Arrange chicken on top and brush with melted butter. Sprinkle chicken with chicken seasoning and pepper. Cover with foil and bake 1 hour. Uncover and bake 15 minutes longer or until chicken is lightly brown.
In small nonstick skillet, stir sesame seed over medium heat until golden brown. In a large bowl, combine pasta, chicken, bell pepper, green onion, carrot and sesame seed.
Cook spaghetti and drain. Chop all vegetables. Add all ingredients to spaghetti. Serve cold.
Mix sugar and cream; bring to boil on stove until mixture forms soft ball stage in cold water. Take off stove and stir in peanut butter. Stir until candy is hard. Pour out into platter and cut into squares.
In large bowl, mash bananas. Add eggs, salt and vanilla. Add melted and cooled butter. Blend well. Add sugar. Stir in flour. Blend well. Add nuts. Mix well; pour in 3 (8 x 4-inch) pans, greased and lightly floured. Add mixture. Preheat oven to 350°. Bake 25 to 30 minutes. Remove from oven. Allow to cool. Turn each bread onto foil; wrap. Keep refrigerated until used.
Dissolve gelatin in boiling water. Add pineapple. Chill to unbeaten egg white consistency. Stir in sour cream, nuts and cherries. Pour into 9-inch square pan. Chill to firm. Cut in squares. Serves 8.
Caramelize the 1 cup sugar by sifting slowly into a hot frying pan. Stir	to prevent burning. Add boiling water and boil until sugar is dissolved. Add	2 cups sugar, milk and salt and boil to	soft ball stage, stirring constantly.	Add orange rind (remove from heat) and beat until it thickens. Add nuts and put in greased baking pan or dish. Cut in small squares when solid.
Parboil sausage 10 minutes. Add zucchini until heated through. Pour 1/2 cup sauce into casserole dish; add drained sausage and zucchini. Add balance of sauce on top. Bake at 350° until zucchini is tender. Add Mozzarella cheese if desired. Return to oven an additional 5 minutes. Let stand 5 minutes before serving.
Cook potatoes with skins on. Then peel and mash. Mix all ingredients together and roll into balls. Roll balls into flour. Drop into boiling water and cook about 10 to 15 minutes or until they float to the top.
Work all together. Make into balls. Bake at 375° for 15 or 20 minutes. Can be wrapped around stuffed olives.
Pop corn. In pan, combine all other ingredients, except soda and popcorn. Bring to boil. Continue to boil for 2 minutes. Stir in baking soda. Put popped corn in brown paper bag. Pour syrup over corn; shake gently. Microwave 1 1/2 minutes on High. Shake. Microwave 1 1/2 minutes more. Pour onto flat pan to cool. Mixture will be very hot.
Melt margarine in hot water and mix with dressing. Put one-third of this mixture in the bottom of a baking dish. Add a layer of chicken. Combine soups and 1 can of water or broth. Pour over the layers in dish. Top with remaining dressing. Bake in 350° oven for 1 hour.
Cook salt pork; drain. Reserve liquid. Combine onions, celery, scallions, olive oil and butter. Cook until onions are translucent. Add potatoes and clams with their juice. Cover with water. Cook potatoes. Add cream and milk and garnish with parsley and salt pork.
Cook hamburger and sausage; drain off grease. Mix all ingredients together. Pour into 13 x 9-inch dishes. Bake at 350° for 1 1/2 hours. Makes 2 (13 x 9-inch) dishes.
Melt margarine; add 2 thin slices of ginger root and stir 2 to 3 minutes. Remove ginger root. Add meat, onions (white part sliced thin, green part 1-inch long). If fresh meat is used, cook until meat loses red color (1 to 2 minutes). Add rice and m.s.g. Stir-fry for another 1 to 2 minutes. Break an egg over mixture and stir in. Cook about 1 more minute, stirring constantly. Serve with soy sauce. Very good with sliced tomatoes and cucumbers.
Mix flour, melted butter, nuts and sugar. Spread in 9 x 13-inch pan. Cook at 350° for 10 minutes. Cool. Beat together cream cheese with 1/4 cup of sugar and the milk. Fold in 1/2 of Cool Whip. Spread this mixture over cool crust. Make lemon instant pudding according to directions. Top over cream cheese mixture. Chill, then spread remaining Cool Whip on top. Decorate with nuts (if desired).
In a 4-quart saucepan over medium heat, cook beef, green pepper, onion, chili powder and garlic until beef is browned and vegetables are tender, stirring to separate meat. Spoon off fat. Add soup, undrained kidney beans, vinegar and cinnamon. Heat to boiling. Reduce heat to low. Cook 15 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese, if desired.
Cut each biscuit into fourths. Cover each piece with mixture of cinnamon and sugar; cover completely. Place 1/2 in Bundt pan. Melt butter; pour over bottom half. Add rest, pour rest of butter over top. Bake 1/2 hour at 350°. Set 5 minutes and flip pan.
Mix all ingredients and put in microwave for 30 minutes. Stir and cook approximately 10 more minutes or until rice is tender.
Combine beans and water in a 1 1/2-quart casserole. Cover with heavy-duty plastic wrap and microwave at High for 5 minutes. Reduce heat to Medium-high (70% power); cover and microwave for 25 to 30 minutes or until tender, stirring every 5 minutes. Let stand, covered, 3 minutes; drain. Add celery and remaining ingredients to beans. Microwave, uncovered, at High for 1 minute or until thoroughly heated. Serve with a slotted spoon. Yields 4 servings.
Beat shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating until smooth. Sift flour, baking powder, salt and nutmeg; add to sugar mixture alternately with sour cream and whiskey, beginning and ending with flour.
In large bowl, beat eggs until frothy. Add oil, sugar and vanilla. Continue beating until mixture is thick and foamy. Stir in zucchini and pineapple. In separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants until thoroughly blended. Stir gently into zucchini mixture just until blended. Spoon batter equally into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until bread begins to pull away from sides of pan.
Heat oven to 300°. Prepare Chocolate Crumb Crust, set aside. In heavy saucepan over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.
Mix sugar, shortening and eggs thoroughly. Sift together flour, cream of tartar, baking soda and salt. Add to shortening mixture. Roll dough into balls the size of walnuts. Roll balls in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 400° until lightly browned but still soft (8 to 10 minutes). Makes 5 dozen.
Combine above ingredients. Place in greased casserole. Dot with butter. Bake at 375° for 1/2 hour. Serve hot.
Stir together flour, wheat germ, soda, cinnamon, salt and nutmeg; set aside. In large bowl, combine apples, sugars, oil, nuts, eggs and vanilla. Add flour mixture gently. Turn into greased 9 x 13-inch pan. Bake at 350° for 50 minutes. Let cool. Cut in squares. Sprinkle with powdered sugar.