HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together. Bake at 350° for 1 hour. Sprinkle on Parmesan. Bake for additional 30 minutes.
Dissolve yeast and sugar in lukewarm milk. Add shortening and half the flour. Beat until perfectly smooth. Add salt and remainder of flour. Knead well and place in greased bowl. Cover. Let rise until double in bulk. Stir down. Cover well and place in refrigerator until needed. To use, cut off as much dough as desired; roll out on lightly floured board. Shape into rolls and place in greased pans. Let rise in warm place until double in bulk. Bake in hot oven at 425° for about 20 minutes.
Mix together first 5 ingredients. Make 3 holes: hole No. 1 - oil; hole No. 2 - vinegar; hole No. 3 - vanilla. Pour water over all and mix well. Bake at 350° approximately 30 minutes. You can mix this right in the 13 x 9 pan.
Just mix together all ingredients except jam and pie filling. Put in two pans. Put jam between layers after cake has cooled. Put layers together and cover with Cool Whip. Spoon pie filling on top. Bake at 350° for 45 minutes.
Boil egg noodles 10 to 15 minutes or until soft. Drain. Heat margarine in a pan with chopped onion until transparent. Add the noodles and cheese; continue to cook until the cheese has melted.
Combine first 5 ingredients in a large bowl; toss to coat well. Layer half of potato mixture in a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle half of parsley over potatoes. Layer remaining potato mixture. Cover and bake at 350° for 50 minutes or until tender. Uncover and sprinkle remaining parsley over potatoes. Yield: 8 servings.
Tear cake into bite-sized pieces. Dissolve gelatin in boiling water; stir in strawberries and sugar. Chill until thickened; fold in whipped cream. Place half the cake in 9 x 13-inch pan. Add half the strawberry mixture. Repeat layers; refrigerate until firm.
Mix all ingredients. Add enough flour to make thick dough. Bake in moderate 350° oven until lightly brown.
Cook squash and onion in boiling salted water for 5 minutes and drain. Combine soup and sour cream. Fold in onion, squash and carrots. Combine stuffing mix with butter or margarine. Spread half of mix in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mix on top. Sprinkle remaining stuffing mix over vegetable mix. Bake, uncovered, at 350° for 25 to 30 minutes.
Bake at 450° for 45 minutes, then 15 minutes at 350°.
Meat Loaf: Mix hamburger, bread crumbs, onions, half of tomato sauce, eggs, salt, pepper and water.
Mince leeks and onion and saute in butter for 3 minutes. Add potatoes and chicken broth. Simmer, covered, for about 15 minutes or until tender. Put vegetables through food mill or blender. Return puree to broth. Remove from heat. Add cream; salt and pepper to taste. Serve hot or cold. Top with chopped fresh chives.
Add pineapple juice alternately with sugar-flour combination. Cook until thick. Put layer of pineapple chunks and layer of grated cheese in small casserole and pour sauce over this. Repeat. Let chill before serving.
Combine and heat on low heat. Serve over meatballs, kielbasa or smoky links.
Mix first four ingredients and boil 5 to 10 minutes. Add vanilla after boiling.
Heat milk and marshmallows in top of a double boiler. Add the Hershey bar and mix until melted and blended. Cool. Fold the chocolate mixture into the whipped cream. Pour into graham cracker crust and chill.
Preheat oven to 425°. Bake pastry shell for 8 minutes. Remove from oven. Reduce oven temperature to 350°.
Break cake into bite size pieces. Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish. Top with half of the undrained pineapple and cherries. Spread half of the dessert topping over all and top with half of the coconut. Repeat layers, ending with dessert topping and coconut. Cover and refrigerate overnight. Makes 12 servings.
Brown ground beef and chopped onion. Drain off fat. Add kidney beans, salt, chili powder and garlic powder. Add the Catalina and simmer about 10 minutes. Let cool. In large bowl combine the lettuce, diced tomatoes, onions and Cheddar cheese. Add the meat mixture and crushed Doritos. Toss and serve.
In bowl combine tomato sauce, oregano, basil and garlic; stir. Add Mozzarella cheese and pepperoni. Add peppers, if desired. Set aside.
Bring to a boil and let cool. Soak 1 quart shredded cabbage, 1/2 green pepper and some shredded carrots for color in 2 cups cold water with 1 teaspoon of salt for 2 hours. Drain. Add 3 celery stalks. Cut fine. Then pour vinegar mixture over it. Keep in refrigerator.
Stir; pour into tube pan and steam 2 1/2 hours. Cool thoroughly. May be frozen and kept several days.
Mix and bake 20 minutes at 350° in 9 x 13-inch pan.
Combine 2 cups tomato juice, onion, celery leaves, sugar, salt, bay leaves and cloves. Simmer uncovered 5 minutes; strain.
Stir flour, salt, baking powder and cinnamon together, then add bran flakes. Beat egg and add water, Sweet 'N Low and salad oil. Stir into dry ingredients, mixing as little as possible. Add raisins. Line muffin pans with paper liners and divide batter evenly in 12 muffin cups. Bake at 400° for 25 minutes.
Mix cheese, onion, garlic powder, salt, basil, oregano and pepper. Roll chicken pieces in the mixture to coat well. Place in large casserole. Cover tightly. Bake in moderate oven (350°) about 1 1/2 hours, until chicken is tender and lightly browned. Serve warm or cold. Makes 4 servings, 290 calories each.
Add flour to thicken, not too thick, a little sugar (about 1 tablespoon) and 2 teaspoons butter. I make mine about the size of a silver dollar.
Crumble biscuits in pan. Mix eggs, vanilla, sugar and milk together. Stir into biscuits. Dot with butter and sprinkle with cinnamon. Bake at 350° for about 20 or 30 minutes.
Mix graham cracker crumbs and butter together and press into flat pan. Add coconut, then nuts, then chocolate chips. Pour 1 can sweetened condensed milk over top of layers. Bake in oven at 350° for thirty-five minutes.
Mix ingredients, spoon into pie shell and freeze. Serve frozen, topped with chocolate curls.
In an 8-inch pan, stir cake mix, egg, milk and vanilla with rubber spatula until well blended. Scrape down sides of pan. Sprinkle evenly with chocolate pieces and nuts. This has 258 calories. Bake according to Snack-Cake directions.
Using grater blade of food processor, grate potatoes and onion. Combine with salt, eggs and flour (a bit more if needed). Spoon batter with large soup spoon into hot lard and fry until golden brown on each side. Serve immediately.
Cream sugar and eggs. Add pineapple. Add flour, soda, vanilla and pecans. Bake in 13 x 9-inch pan for 40 to 45 minutes at 325°.
Blend all ingredients in blender. Grease a glass pie plate very well. You must use a 9-inch pie plate. Bake at 350° for 50 minutes.
Dissolve raspberry-flavored gelatin in boiling water and let cool. Stir in next 7 ingredients and spoon into a lightly oiled 4-cup mold. Cover and chill until firm.
Thaw spinach and drain water (press). Mix all ingredients well. Chill overnight. Makes a great spread with crackers and vegetables.
Peel, then let soak in cold water for several hours the potatoes. Drain them well; dry, then grate them coarsely. Drain them. There should be 2 cupfuls. Place them in a bowl. Beat well, then stir in the eggs. Combine and sift, flour, baking powder and salt. Add the flour to the potato mixture with onion. Saute by spoonfuls in 1/4-inch or more of hot fat. Turn and brown the second side. These are usually served with sour cream or applesauce.
Heat oven to 375°. Grease square pan, 8 x 8 x 2-inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes, until apples are tender and topping is golden brown. Serve warm and, if desired, with light cream or ice cream.
Put sugar, cream and syrup in a large saucepan; bring to a boil, stirring constantly, until mixture forms soft ball in cold water. Remove from heat and add vanilla and nuts. Beat until stiff and pour in buttered platter. Slice.
In 4-quart saucepan or wok, heat water to boiling. Add walnuts and boil 1 minute. Rinse under hot water and drain.
Mix everything for custard except pineapple and juice. Set pot in pan of water and cook custard (about 45 minutes) until custard coats the spoon, then add pineapple and lemon juice. Cool mixture before freezing. Freeze for about 30 minutes.
Boil and cool the sugar, vinegar, oil, pepper and salt. Drain remaining ingredients. Mix and let stand overnight before serving.
Preheat oven according to biscuit directions. Separate refrigerated biscuits. Press biscuits flat in middle making a rim around the outside edge. Spread pizza sauce on biscuit. Sprinkle Mozzarella cheese on top. Top with 3 pepperoni. Bake according to package directions. Serve.
Preheat oven to 350°. Prepare chicken; wash and pat dry. Coat each chicken piece with onion dip, then roll in potato chips. Place on foil-lined cookie sheet. Bake uncovered 1 hour.
Mix self-rising flour, margarine and nuts together. Spread in bottom of a slightly greased 9 x 13-inch pan or ovenproof dish. Bake at 350° for 15 minutes. Cool.
Combine the boiling water and sugar. Add tea bags. Let steep for 3 to 5 minutes. Remove tea bags; discard. Cool sugar mixture. Add vodka and orange juice.
Saute onion in oil and butter for 5 minutes or until tender. Add beans and remaining ingredients and cook for 20 to 25 minutes or until beans are tender. Makes 8 servings.
Use 1/2 of the angel food cake to layer the bottom of a 9 x 13-inch dish. Slice the ice cream and layer on top of cake. Repeat layering. Top with Cool Whip. Freeze until ready to serve.
Add marshmallows to lemon jello. Stir until melted. Let mixture cool, not set up. Add pineapple and juice. Then add cottage cheese and nuts. Stir up. Put in refrigerator. Watch closely. In about 20 minutes, after it starts congealing, add whipping cream or Cool Whip. Makes 10 small or 9 individual servings or an 8-inch mold.
Fry bacon. Cut in pieces and add the garlic (if the juice of the bacon is too much, pour out). Add the crushed tomatoes and simmer. Add salt and pepper. Boil pasta; mix with sauce. Add grated Parmesan cheese.
Stir cocoa and baking soda in bowl. Blend 1/3 cup vegetable oil. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining oil. Stir until smooth. Add flour, vanilla and salt. Blend completely. Pour into lightly greased pan. Bake at 350° for 35 minutes. Frost, if desired.
Combine first three ingredients. Let stand for 15 minutes. Combine sugar and next 4 ingredients. Add to apple mixture. Spoon into 9-inch pastry crust. Bake at 425° for 10 minutes. Then sprinkle with walnut topping. Reduce heat to 350° and bake for 30 to 45 minutes. Can serve with ice cream.
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9-inch pan. Chill for 1 hour.
Drain blueberries and pineapple; reserve liquid. Dissolve gelatin in boiling water. Add enough cold water to reserved blueberry and pineapple liquid equal to 1 3/4 cups. Add to gelatin. When gelatin is slightly thickened, fold in fruit. Pour into a 13 x 9-inch dish and chill until firm. In a separate dish, combine cream cheese, sour cream, sugar and vanilla. Spread over gelatin; top with pecans and chill.
Mix dry cake mix, 1 egg and oil until crumbly. Save 1 cup; pat remainder lightly into an ungreased 13x9 inch pan. Bake 15 minutes at 350°. Beat cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool; cut into bars.
Cook broccoli in unsalted boiling water for 5 to 7 minutes or until broccoli is tender; drain. Combine eggs, soup and oregano. Stir in tomatoes and cooked broccoli. Turn the vegetable-cheese mixture into a 10-inch baking dish. Sprinkle with buttered bread crumbs. Bake, uncovered, at 350° for 30 minutes.
Cream butter, shortening and sugar. Add eggs, 2 at a time, beating well after each addition. Add flour; beat well and then add vanilla. Mix well. Pour into a greased and floured loaf pan. Bake at 325° for 1 1/2 hours.
Melt margarine and pour into an 8 x 11 1/2-inch (2-quart) baking dish. Pour fruit on top of butter. Mix sugar, flour, milk and baking powder and pour on top of fruit. Bake at 350° for 1 hour or until batter raises and is golden brown.
Heat oven to 350 degrees. Butter a square baking dish. Cover with torn bread pieces. Beat eggs and mix with milk, sugar, salt and vanilla. Pour over bread and sprinkle with nutmeg. Place in a pan of hot water and bake one hour or until brown.
Mix well and sprinkle with grated cheese. Bake at 375° for 45 minutes.
In bottom of dish, layer bean dip. Next mix taco mix and spread on bean dip. Mix together mayonnaise and sour cream, then layer lettuce, tomatoes, onions, cheese and olives. Mash down and refrigerate a few hours.
Mix dry ingredients. Mix remaining ingredients, except strawberries. Add to dry ingredients. Beat strawberries with electric mixer and stir in thoroughly with other ingredients. Pour into two 9 x 5-inch greased loaf pans and bake 1 hour at 350°. Cool in pans for 10 minutes and remove (I use 4 small loaf pans).
Cream butter and sugar for at least 10 minutes. Beat in egg yolks, one at a time. Beat in flour and soda (which have been mixed) alternately with sour cream. Stir in vanilla and lemon extract. Fold in	beaten	egg whites. Pour into well-greased and lightly floured Bundt or tube pan. Bake in preheated 300° oven for 1 1/2 hours for tube pan and 1 hour and 45 minutes for Bundt.	(Bundt will rise above edge of pan and form thick crust if pan has been heavily greased.)
Mix gelatin with hot water. Add partially thawed strawberries. Stir well, then add bananas and pineapple. Place half of mixture in 9 x 12-inch dish. Put into refrigerator. Allow the other half to thicken slightly, but remain at pouring consistency. When refrigerated half is set, top with sour cream. Add remaining fruit mixture and return to refrigerator. Yields 12 to 15 servings.
Bring water to boil in large saucepan. Meanwhile, in bowl or pitcher with pouring spout, combine rice and salt. Over high heat, pour rice into boiling water in slow, steady stream so as not to break boil. Reduce heat to medium and simmer uncovered until rice is cooked 12 to 15 minutes. Do not stir.
Place a gallon of thickened sour milk on the stove. Stir constantly and heat (about 102°) until you can press curds of milk together with the hand. Pour the milk into cheesecloth and thoroughly press out the whey. Put 2 tablespoons butter in a hot skillet. Melt, then add the curds, 1 tablespoons soda and salt (approximately 1 teaspoon or according to taste). Stir with a potato masher. Cook until smooth, then add cream or milk to thickness desired. Pour into a bowl and it is ready to serve.
Cook and drain noodles. Set aside. Saute celery, pepper and onion in the margarine a few minutes; add salt. Mix soup with milk, add the vegetable mix; add ham, mushrooms and olives. Add all to noodles and put into a baking dish. Sprinkle some sliced almonds on top and bake for 25 minutes at 350°.
Remove the cores from tomatoes and score an "x" on the base of each. Immerse in a pan of boiling water until the skin starts to split, 8 to 15 seconds. Transfer to cold water. When cold, peel off skins. Cut tomatoes crosswise in half; squeeze out the seeds, then coarsely chop each half. Wearing rubber gloves, dice the chili pepper. Finely chop the garlic. Wipe the mushrooms with damp paper towels; trim stems even with caps. Slice them. Strip oregano leaves from stems, reserving leaves for garnish. Chop leaves. Stack bacon slices and cut across in wide strips. Transfer bacon to frying pan. Fry over low heat, stirring occasionally, until the bacon is lightly browned and fat is melted, 5 to 7 minutes. Spoon off most of the fat, leaving about 3 tablespoons to saute mushrooms in. Increase heat and add mushrooms. Cook until mushrooms have softened and most liquid has evaporated, 3 to 5 minutes. Add garlic, chili pepper, oregano, chopped tomatoes with any juice, salt and pepper. Bring to a boil; cover with a lid and simmer, stirring occasionally, until sauce is thick and rich, 25 to 30 minutes. Taste for seasoning. Fill large pot with cold water; bring to a boil and add 1 tablespoon salt. Then add the quills. Simmer until tender, but still chewy, 8 to 10 minutes, stirring occasionally. Drain quills and rinse in hot water. Drain again. Transfer quills to a warmed serving bowl and add butter. Toss with 2 forks until well coated. Spoon over the sauce and half of the grated cheese. Toss together, then sprinkle over a little more cheese and garnish with reserved oregano leaves. Serve immediately with the remaining cheese.
Combine cornstarch, jello and sugar. Add water and food coloring. Cook until thick. Cool. Add strawberries and pour into baked pie shell. Refrigerate until cold. Top with whipped cream, if desired. Makes 6 servings.
Spread	margarine on bread. Mix cinnamon and sugar and sprinkle over bread. Toast in oven until lightly browned.
Boil macaroni or pasta of choice until tender. Rinse and drain. Toss with other ingredients and mix with cole slaw dressing.
Mix all ingredients in a casserole dish. Bake at 350° for 30 minutes or until brown. Serve with hot milk. Serves 3 to 4 people.
Brown beef and onions; drain. Cook noodles in salted water. Cook green peas as directed. Mix all ingredients and pour in baking dish. Bake at 325° for 35 to 40 minutes. Sprinkle with paprika and small amount of cheese. Return to oven until cheese melts.
Arrange salad greens in serving bowl. Place chunks of crabmeat in middle. Surround with grapefruit sections. Serve with Grapefruit Dressing. Makes 6 servings.
Combine in a large skillet, flour, cocoa, sugar, salt, vanilla and milk. Bring to a boil. Add butter. Let boil until thickened.
Preheat oven to 400°. Spray 12 (2 1/2-inch) muffin cups with cooking spray. In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon. In large bowl, using a fork or wire whisk, beat egg whites lightly. Stir in mashed bananas, milk and corn syrup. Add flour mixture; stir until well blended. Spoon into prepared muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove; cool on wire rack.
Cook cauliflower in salted water until tender, but not well done. Separate buds and dip in egg. Roll in meal or crumbs. Brown in hot oil, turning to brown all over. Serve hot, sprinkled with Parmesan cheese.
Peel, pit and mash avocados in a medium bowl with lemon juice, salt and pepper. In another bowl, combine sour cream, mayonnaise and taco seasoning mix.
Mix all ingredients in the order given. Drop from tablespoon into hot grease (350°). Fry until brown, then turn.
Cut unpeeled apples in half inch pieces. Cut candy bars in small pieces. Whip cream cheese until soft. Add whipped topping and apples and candy bar pieces.
Prepare cake batter according to directions. Beat in oranges until blended. Pour into 2 greased and floured 9 inch cake pans. Bake at 350° for 25 to 30 minutes. Cool for ten minutes before removing from pans. Remove from pans and cool completely. Combine pineapple and dry pudding mix, fold in whipped topping. Spread between layers, over top and sides. Store in refrigerator.
Rinse wings and pat dry. Cut apart; discard tip. Arrange in one layer on large cookie sheet lined with foil. Mix soy sauce and oil; brush over wings. Mix brown sugar, salt and chili powder. Sprinkle evenly over top of wings. Place under broiler until golden brown. Remove from oven. Mix soup and vinegar. Pour over wings. Bake, uncovered, in 350° oven for 1 to 1 1/2 hours. Cool.
Mix all ingredients in small bowl. Cover and chill if not ready to use. Let butter soften before serving. Makes 1/4 cup.
Dissolve cornstarch in 1/2 cup water and set aside. Bring 1 cup water to a boil; stir in sugar, lemon rind and lemon juice. Return to boil and cook 7 minutes, until candy thermometer reaches soft ball stage. Gradually stir in cornstarch mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in coconut. Cool. Stir frosting just before spreading on cake. Will cover 1 three layer cake.
Brown the beef, adding pepper and salt. Add other ingredients and bring to a boil, then simmer for 45 minutes. Add Tabasco sauce if desired.
Combine cream cheese, egg, lemon juice, chives and a dash of pepper. Beat well. Stir in cheese and bacon. Chill. Roll 1 of the patty shells in an 8 x 4-inch rectangle. Cut in 2-inch squares. Top each square with a rounded teaspoonful of filling. Brush edges with milk. Fold to form triangles. Seal. Place on ungreased baking sheet. Repeat with remaining shells and filling. Chill appetizers until ready to bake. Place in 450° oven. Immediately reduce temperature to 400°. Bake 12 to 15 minutes. Makes 32. A good "make ahead." Warm before serving.
Brown first 3 ingredients. When brown add 2 tablespoons flour over meat and fry until crumbly. Then add the last 5 ingredients; cover and cook 30 minutes.
In a large bowl, place chopped cabbage, pineapple, apple, raisins, marshmallows, bananas and all but 1 tablespoon chopped walnuts. Mix together.
Boil potatoes until done and drain. Melt butter in saucepan. Add flour, salt and pepper. Mix well. Add milk and stir and cook until thick. Pour over potatoes. Great side dish.
*Peanuts should be placed in a white ham wrapper bag and beaten with a wooden mallet. This enhances the flavor.
Split zucchini long way, throw seeds away, then scoop out meaty inside with grapefruit spoon. Cook this with ground meat and chopped onions. Add other ingredients except tomato sauce and cheese.
Boil vinegar, sugar, tomato soup, vegetable oil, salt and pepper together. When slightly cool, pour over carrots, onion and green pepper. Refrigerate 2 to 3 days.
Make gelatin with water and ice. Blend together topping and sour cream. Add gelatin to creamy mix, blending with wire whisk. Yields 1 quart. Refrigerate overnight.
Combine the first 3 ingredients. Put in deep bowl; mix with spoon. Dissolve the Knox gelatine in 1/2 cup water; add to first mixture. Add the	whipping cream. Mix all at low speed for 2 minutes. Put in a 9 x 13-inch pan; refrigerate after cooling.
Mix well together cooked rice, coconut, raisins, sugar and salt. Pour into buttered baking dish. Beat eggs lightly. Combine with milk and vanilla. Pour over rice mixture and sprinkle with grated orange peel over top. Set baking dish in pan of hot water. Bake 45 minutes at 350°.
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk. Add to mixture all at once. Stir until mixed but sticky. Turn out onto lightly floured board. Knead gently about 15 strokes. Roll to 3/4 inch thickness, cut with glass dipped in flour. Put on ungreased baking sheet and bake at 450° for 15 minutes.
Grease muffin tins. Cream butter and sugars. Add eggs and mix well. Blend in sweet potatoes. Stir flour with baking powder, salt, cinnamon and nutmeg. Add flour mixture to sweet potatoes alternately with milk. Do not overmix. Fold in nuts and raisins. Fill tins 2/3 full. Bake at 400° for 25 minutes. Yields 2 to 3 dozen muffins. Excellent compliment with a country ham dinner!
Sift together flour, 1/4 cup sugar, baking powder and salt into bowl. Make a well in center of flour. Combine milk, egg and oil. Add all at once to dry ingredients; stir quickly, just until all ingredients are moistened. Toss blueberries with 2 tablespoons sugar; gently stir into batter, along with lemon peel. Fill 2 1/2-inch muffin pans 2/3 full. Bake in a 400° oven for 25 to 30 minutes. While muffins are still warm, dip tops in melted butter, then in a little sugar.
Mix cream cheese with peanut butter until smooth. Add powdered sugar and mix well (will be stiff). Add Cool Whip, mix well. Pour into prepared crust. Chill before serving.
Cream sugar, salad dressing, cocoa, warm water and soda; add flour, salt and vanilla. Beat 2 minutes. Bake 30 minutes at 350° in 2 layer cake pans or 1 (13 x 9-inch) pan.
Butter 8 slices bread on one side; put butter side down in a 9 x 13-inch baking dish. Put ham and cheese on bread. Layer with remainder of bread. Pour beaten eggs on top of bread. Bake at 325° for 30 to 40 minutes. May be made night before.