HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix warm water, yeast and 2 Tbsp. sugar together until yeast is frothy. Beat eggs. Add yeast mixture to eggs plus vegetable oil, sugar, salt, and water; mix well. Add in flour. Knead and add up to 1/2 c. of flour if necessary. Dough will be sticky. Once dough has been kneaded, let rise until it doubles, approximately 2 hours. Melt butter and pour into 2 bundt pans. Roll dough out to 1/2 inch thickness and cut out circles with a glass (2 to 3 inches in diameter). Arrange circles of dough in bundt pans. Let rise 30 to 45 minutes and then bake in 350 degree oven for 30 minutes or until golden brown.
Cream the first three ingredients together. Whip 1 cup of whipping cream, fold into cheese mixture (may have to beat together to incorporate better). Set aside.
Mix soup and mayonnaise together and pour over potatoes, hot dogs and sauerkraut. Add butter or oleo on top, if desired. Cook at 350° for 1 hour.
Combine all ingredients except the peanut butter. Cook, stirring constantly, until it boils. Then cook to soft boil stage (test small amount in cold water to get ball stage).
Butter oblong cake pan. Arrange bread slices to fill pan. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices. Cover; refrigerate overnight.
Add food coloring to yolks. "Paint" before baking. Two yolks divided into 4 cups is usually enough to paint one batch of cookies.
Mix sugar, cocoa, milk and butter. Bring to a full boil for 3 minutes, stirring constantly. Then add remaining ingredients. Blend with hot mixture until it begins to thicken. Spoon onto wax paper and let cool. They become hard as they cool.
Mix all together; chill. Save fruit juices to add to punch or Kool-Aid.
Mix together all of the ingredients except for the potato chips. Place in a 3-quart, oblong, glass dish and top with the potato chips. Bake at 350° for 25 minutes.
Pour pineapple with juice into greased 9 x 13 pan. Pour pie filling over pineapple. Sprinkle cake mix over fruit. Sprinkle nuts over cake. Cut butter into pats and place on top of nuts. Bake at 350° for 1 hour.
Boil water for tea and take off burner. Put Luzianne tea bags into water. Let sit 20 minutes. Remove tea bags. Add sugar into pitcher. Add tea and then fill with tap or bottled water. Stir well. Let sit for 1 hour before putting into refrigerator. Delicious!
Mix all ingredients except bacon in a 2-quart baking dish. Top with strips of bacon. Bake, uncovered, in a preheated 350° oven for 1 hour.
Combine the above ingredients and chill. Form into balls. Chill again. In top of double boiler, melt 2 large packages chocolate chips (or approximately 1 1/2 pounds of melting chocolate and 3/4 pound block paraffin; paraffin optional). Dip balls in chocolate with toothpicks and set on waxed paper to set.
Cook macaroni according to package directions; drain well. Combine cottage cheese, sour cream, egg, salt and pepper. Add shredded cheese, mixing well. Stir in the cooked macaroni. Turn into a greased 9 x 9 x 2-inch baking dish. Sprinkle with paprika. Bake at 350° for 45 minutes.
Combine flour, sugar and baking powder. Cut in margarine and peanut butter until mixture resembles coarse meal. Stir in egg whites, mixing until flour is moistened. Press 1/2 of dough into greased 9 x 13 pan. Spread jelly over dough. Crumble remaining dough over jelly. Bake at 375° for 30 minutes or until crumbs are firm and dry. Cool. Cut into bars. Freezes well.
Cream butter and sugar. Add vanilla, potato chips, nuts and flour; mix well. Form into small balls and place on ungreased baking sheets. Dip bottom of a glass in sugar and flatten cookies. Bake at 350° for 16 to 18 minutes. Makes about 6 dozen.
Bake crust and set aside to cool. Mix the ingredients and cook until thick; set aside to cool.
Mix together and bake in an unbaked pie shell at 350° until knife inserted comes out clean.
Combine ground beef, onions, salt, pepper and eggs. Mix well and shape into patties about 3/4-inch thick. Roll in flour and brown on both sides in hot vegetable oil. Remove patties when brown and pour off all but 3 to 4 tablespoons of fat. Add flour to fat (may add some salt and pepper, if desired). Mix well. Add milk and mushroom soup; stir until thick. Return patties to pan and cook 15 minutes longer, or place in casserole dish. Bake at 350° for 20 minutes. Yields 8 to 10 servings.
Boil hen until very tender. Skin and bone. Skim most of grease off liquid, then cook pork and onion in it. Meanwhile, cook cut up potatoes and tomatoes together, being careful not to let potatoes scorch. When all done, combine all ingredients together in large pot. Season with salt, pepper and Worcestershire sauce. Allow to simmer gently for several hours until the consistency of thick soup. Stir occasionally to prevent scorching. Freezes well.
Chop vegetables. Place potatoes and carrots in water to prevent darkening. Heat oil in pan which soup will be cooked. Fry onions until brown. Add tomatoes and cook on medium until tender. Add potatoes and carrots (remove from water) to onions and tomatoes. Add water, salt, chili powder and any optional ingredients desired. Simmer 30 minutes. Serve with chapatis or Ugali.
Sift together dry ingredients. Mix together oil, eggs and carrots. Add dry ingredients into oil mixture. Pour into greased and floured loaf pan. Bake at 350° for 1 hour.
Mix all ingredients except ginger ale. Freeze until ready to use. Add ginger ale to partially thawed mixture before serving. Serves 50.
Cream butter and sugar; add eggs, salt and orange rind and beat well. Sift flour with baking powder. Add flour and milk alternately. When well mixed, put half of batter in 3 (9-inch) cake pans. To remainder of batter, add 3 tablespoons of cocoa and 1/4 teaspoon soda dissolved in just enough hot water to make a paste. Put in pans with first and bake.
Boil the ingredients 1 1/2 minutes and remove from heat. Add 1/2 teaspoon baking soda and 1 teaspoon butter. Mix well and pour over large bowl of popcorn. Stir well and cool.
Saute onion and celery in butter. Add seasonings, rice, soup and water. Fold in shrimp. Bake in baking dish 30 minutes at 350°. Serve hot.
Beat the cream cheese and preserves in a mixing bowl with an electric mixer until well blended. Stir in the pineapple. Place the peach halves cut side up on a lettuce-lined platter. Fill each half with some of the cream cheese mixture. Garnish with fresh mint if desired. Serves about 15.
Stir together flour, cardamom, cinnamon and salt. In a small mixer bowl, beat butter or margarine until softened. Add brown sugar and beat until fluffy. Add egg and vanilla and beat well. Stir in flour mixture until well mixed. Cover and chill about 2 hours or until easy to handle.
In a large frypan, melt butter and saute ginger and garlic. Add pork and saute until well done. Add shrimp and saute until tender. Stir in scallions and rice. Cook until heated through. Add seasonings. Make hole in center of rice. Crack eggs into hole. Beat until partially cooked. Stir-fry into rice until well cooked and mixed.
Trim broccoli and cut into 1/2-inch thick slices. Steam in salted water until tender. Saute onions, celery and garlic in butter. Stir in flour. Add milk, broth and herbs. Stir over low heat until thickened. Add broccoli, salt and pepper. Sprinkle with almonds and chopped tomatoes.
Mix flour, salt and sugar together well. Add oleo (cut into flour mix). Add the dissolved yeast, 1 tablespoon sugar and egg yolks. Mix all this well and add to flour mixture with warm milk. Cover and leave overnight in refrigerator. Divide into 3 balls. Roll out in oval shape 1/4-inch thick. Spread filling on half and fold over. Pinch edges. Put on greased cookie sheet.
Put oil in big pot over medium heat; add chicken, spareribs, ham, shrimp and onions. Sprinkle with salt, pepper and allspice and saute until lightly browned. Drain tomatoes (save liquid); add to meat whole tomatoes, tomato sauce and vegetables. Cover and steam about 15 minutes. Add water and tomato juice and cook until meat is tender. In separate pot, boil rice for 10 minutes. Drain and add to other ingredients. Simmer over low heat until done, stirring occasionally. Serve on platter, garnished with lettuce leaves, hard-boiled eggs and pepper rings.
Melt butter; let cool. Cream in sugar. Add eggs one at a time; beat well. Add 1 cup buttermilk; add soda to the 1/3 cup buttermilk. Chop nuts and cut dates and orange slice candy. Mix these with 1 cup flour; add remainder of flour to butter mixture. Add dates, candy slices and coconut to batter. Bake in a tube pan (10-inch), well-greased and floured. Bake at 250° for 2 1/2 hours.
Mix milk and juice. Fold in pineapple. Fold in Cool Whip. Pour into crust. Sprinkle with pecans. Chill. Better if made the day before serving.
Combine all ingredients and put in small coffee can. Tape lid onto can. Place small can inside large coffee can. Fill space with ice and rock salt. Put lid on large can. Roll can between two children (4-5 feet apart) for ten minutes. Pour off water and fill can with more ice and salt. Roll for ten more minutes. This can be flavored with other extracts, peppermint is especially nice, but try almond, maple, etc. Yields 2 cups.
In medium saucepan, mix nonfat dry milk in water until dissolved. Over medium heat, stir in sifted unsweetened cocoa powder and honey. Cook and stir for 15 to 20 minutes, until mixture is thickened. Remove from heat and stir in vanilla. Let cool 10 minutes, and frosting is ready to use. Frosting will continue to harden as it cools.
Cook meat, onions, peppers and garlic until meat turns gray. Add remaining ingredients and cook 3 to 4 hours. Add water if necessary. Let cool. Reheat and serve with chopped onions and shredded Cheddar cheese for toppings.
Brown onion and mushrooms lightly in margarine in skillet. Add broccoli and simmer 15 minutes. Add soup and cheese. Stir until melted. Pour into casserole dish. Place buttered crumbs on top. Bake at 350° for 30 minutes. (Great for microwave; use 70% setting for about 10 minutes.)
Melt butter and stir in frosting and oatmeal. In another bowl, beat eggs, bananas and sour cream. Then add cake mix. Layer frosting mix and cake mix dough 3 times each, with frosting on top. Use greased and floured tube pan and bake at 350° for 50 minutes. Cool 15 minutes. Pull out tube with cake on it and continue to cool. Then turn out on plate top up.
Put radishes in blender; cover with water. Blend at high speed about 3 seconds, until radishes are chopped. Pour in a colander; sprinkle with salt and mix. Allow to drain 1/2 hour. In a bowl, mix radishes, sour cream, vinegar, chives and pepper. Refrigerate. Yields 2 cups.
Cook elbows according to package directions; drain. Rinse with cold water to cool quickly; drain well. Combine cooled elbows with remaining ingredients; toss lightly. Cover and chill. Makes 4 to 6 servings.
Combine raisins, apricots, dry milk, baking powder, salt and soda. Mix. Stir in flour and wheat germ. Cream together butter, peanut butter and sugar. Add egg, vanilla and liquid milk. Combine with dry mixture and add oats and sunflower seeds. Mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 minutes.
Beat eggs slightly. Stir in syrup, sugar, butter, salt and vanilla. Mix well. Add raisins and nuts. Pour in pie shell and top with second pie shell. Pinch edges together and cut slits in top. Bake at 350° for 45 to 50 minutes.
Blend pudding, milk, sour cream and whipped topping until smooth. In a 13 x 9-inch pan, layer wafers, bananas and pudding, making two layers. Top with more whipped topping.
Preheat oven to 350°. Mix dry ingredients. Add liquid ingredients. Batter should be very thin. Coffee and water increase moistness. This cake does not have a mocha or coffee flavor! Bake for 30 minutes at 350°.
Cream sugar and oleo; add eggs one at a time. Add flour and buttermilk alternately until well mixed. Add dates, orange slices and nuts. Bake in Bundt or tube pan for 2 hours in 275° oven. When done, remove from oven and punch holes in top of cake while still warm in pan and pour over the cake 1/2 cup orange juice and 1 cup brown sugar. Let cool; remove from pan. Can be wrapped in foil and frozen.
Line a 9 x 13-inch baking dish with roll dough; press seams to seal. Brown sausage in skillet, stirring until crumbly; drain. Layer sausage and cheese in prepared dish. Combine eggs, milk, salt and pepper in bowl; mix until smooth. Pour over layers. Bake at 375° for 20 to 25 minutes or until set. Let stand for 5 minutes. Yield: 8 servings.
Blend ingredients and beat for 2 minutes. Bake at 350° for 30 minutes in 9 x 13-inch pan. (Tube pan for 1 hour.) Glaze.
Mix dry ingredients (if you want large tortillas omit the baking powder). Work in shortening and mix well. Add the water and knead until dough is springy (you might need a little more or less water, depending on how pliable the dough is).
Combine butter, brown sugar, flour and salt. Mix until crumbly. Press about 3/4 of the crumb mixture on bottom of a buttered 13 x 9 x 2-inch baking pan. Bake at 350° about 15 minutes.
Drain canned fruits. Reserve liquids and place fruit in refrigerator in bowl. Dissolve jellos in boiling water. Add 1 cup of liquid from fruits to dissolve jello; stir. Pour into 13 x 9-inch glass pan and refrigerate until slightly jelled. Fold in fruits. Refrigerate until completely jelled. Combine sour cream, cream cheese, sugar and vanilla. Beat well; fold in pecans. Spread over jello.
Mix first 4 ingredients in large pot and dissolve over low heat to keep candy from burning.	Turn off burner. Add juices. Store as is and	dilute	as desired. Recommended dilution: 1/4 cup water to 3/4 cup tea. Serve hot.
Mix together skim milk, melted margarine, egg whites and fructose and pour over bread. Add cinnamon and vanilla to taste. Add raisins. Bake in muffin pan at 350° for 30 minutes.
Pit prune plums. Place 1 sugar cube inside pitted plum. Set aside. Mix flour, dry cottage cheese, butter and salt, beating until smooth. Chill dough. Divide dough into 12 portions. Wrap dough around plum, sealing! Cook in boiling water (salted) 10 minutes with cover. Drain.
Dissolve gelatin in hot water. Add rest of ingredients. Slightly oil the mold and pour mixture in. Chill in refrigerator until formed.
Cook rice. Strain and set aside. Melt cheese and soup together. Mix well. Add shrimp and rice to the cheese and soup mix. Mix all together. Pour into a 13 x 9 x 2-inch pan. Pour into a 13 x 9 x 2-inch pan. Cook at 350° for about 1/2 hour. Should be golden brown at the edges.
Mix first 3 ingredients and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix next 3 ingredients until smooth. Spread on crust. Put a layer of chocolate pudding. Put a layer of vanilla pudding. Top with remaining Cool Whip.
Mix vegetables together. Set aside. Mix sugar, vinegar, oil, salt and pepper until well blended. Pour over vegetables and mix thoroughly. Cover tightly and marinate overnight.
Mix and bake in 2 (1 pound) coffee cans. Spray and fill 2/3 full. Bake in a 350° oven for 50 minutes.
Cook Shells as directed. Mix Chicken, stuffing and mayonnaise. After shells are cool enough to handle, stuff them with the chicken mixture and place in a greased casserole. Mix soup and water and pour over shells. Bake at 325 for 1/2 hour. Makes about 20 shells.
Beat milk and limeade together and fold into Cool Whip. Pour into baked pie shell and chill. Top with more Cool Whip, if desired.
Mix sugar and flour, then add milk, egg yolks and vanilla. Cook until thick and pour into baked pie shell. Beat egg whites and put on top. Sprinkle with coconut and brown in oven.
Mix all ingredients and press into the bottom of a 10-inch spring-form pan. Bake at 375° for 8 minutes. Cool.
Reserve the cooking water or liquid from cans of pintos. Mix the soy sauce with next 6 ingredients (including the first of 2 tablespoons of oil); coat tofu pieces with this mixture. Fry over medium heat until all liquid is absorbed and tofu is browned. Saute the green pepper, onions and garlic in the other 2 tablespoons oil. Put beans, tofu mixture and sauteed vegetables in a cooking pot or crockpot. Add the tomatoes, sauce and season. Simmer 30 minutes or longer. If in crock-pot, simmer several hours. Serves 8 to 10.
Cook beans as directed. Drain. Make sauce with butter, flour, salt, pepper, sour cream and cheese. Add beans to this mixture and top with crushed corn flakes and melted butter. Bake at 400° for 25 minutes.
Mix sugar, salt and softened butter well, until sugar is dissolved. Add eggs. Beat well. Add milk. Pour into unbaked pie shell and sprinkle nutmeg over top. Bake for 7 minutes at 425°. Lower heat to 325° and bake 20 to 25 minutes until it simmers.
Combine flour and margarine to make a roux. Add chicken broth and bring to a boil. Add peanut butter and stir. Simmer on low. Garnish with chopped peanuts and water chestnuts.
Cream ingredients together until fluffy. Pour into a 9-inch graham cracker pie crust. Pour the cherry pie filling over the top. Refrigerate 2 to 3 hours.
Cream together the sugars and oleo thoroughly. Add beaten eggs slowly to sugar mix. Add the nuts. Mix together the remaining ingredients and add to the sugar and egg mixture. Shape into 2 rolls and wrap in wax paper. Place in refrigerator overnight. (These rolls freeze very well.) Slice thin and bake on greased cookie sheet at 350° until golden.
Cook potatoes and onions together until tender. Drain; save potato water. Put potatoes through coarse strainer. While potatoes cook, melt butter in 6-quart saucepan. Add parsley and basil. Blend flour, salt and pepper in, gradually add the cold milk. Add scalded milk and potato water. Cook over medium heat, stirring constantly, until mixture thickens slightly. Stir in potatoes and onions. Serve with chopped parsley and dust with paprika. Makes 12 cups. This soup freezes successfully.
Dissolve sugar in hot coffee and cool. Add 1 pint of whipped cream. When ready to serve, add 6 to 8 quarts vanilla ice cream.
In a 3-quart casserole combine the rice, stock, salsa, onions, garlic, salt, peas, oregano and coriander. Stir to combine.
Cut onion in rounds. Dice bell pepper. Add onion and pepper to a frying pan or saute pan. Heat with vegetable oil. Stir-fry for 2 minutes. Add chicken, salt and pepper. Stir-fry until chicken is completely cooked. Serve with pepper and onion surrounding chicken.
Cream together butter, sugar and egg yolks. Add flour and vanilla. Chill dough 1 hour before baking. Roll out for cutouts. Bake 10 to 12 minutes at 375°.
Layer first 4 ingredients in a casserole dish. Mix and heat in a pan. Pour rest over layers in casserole and sprinkle 1/2 c. of the cheese over top. Cover with foil and bake 350° for 30 minutes
Combine all ingredients and mix well. Do not dissolve jello but add to other ingredients dry. Other flavors jello may be used, if desired.
Mix milk, grated cheese, vinegar and dry mustard. Mix well. Use for sandwiches.
Melt oleo. Remove from heat. Add confectioners sugar while hot. Add remaining ingredients, mix well. Put in buttered 9 x 13-inch bake pan. Freeze 20 minutes. Let stand at room temperature 15 minutes before cutting. Can't fail.
Beat 2 cups of the butter and the 1 cup of granulated sugar in large bowl until light and fluffy. Add egg and vanilla; beat until thoroughly blended. Add flour and beat on low speed just until dough comes together. Gather dough into a ball; flatten slightly. Refrigerate, wrapped in plastic, for 2 hours.
In large bowl, combine 1 cup flour, sugar, onion, dill seed and dry yeast. In saucepan, heat cottage cheese, water and butter until mixture is very warm. Add egg and warm liquid to flour mixture. Blend at lowest speed on electric mixer until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 1 1/2 to 3 cups flour to form a stiff dough. Cover and let rise in warm place until light and doubled in size (approximately 1 hour). Stir down dough. Turn into well-greased 2 quart casserole dish. Cover. Let rise in warm place until doubled in size. Bake at 350° for 30 to 45 minutes.
Preheat oven to 250°. Cook sugar, margarine, corn syrup and salt in saucepan, stirring constantly, until it bubbles. Cook for 5 minutes without stirring. Remove from heat; add soda and vanilla. Place corn in a large roaster pan. Pour syrup over and stir well. Place in oven at 250° for 1 hour. Stir 2 or 3 times during baking. Remove from oven and cool. Separate while cooling. Many servings.
Beat cream cheese and powdered sugar until smooth. Add peanut butter and mix well. Fold in Cool Whip until you don't see any white. Put in crust and chill for 4 hours or more.
Chop ham in blender or food processor (do not overchop or will be mushy). Mix in large bowl with chopped eggs and remaining ingredients. Add enough mayonnaise for good spreading consistency. Can be kept in sealed container in refrigerator for several days.
Combine soup, onion, parsley and poultry seasoning in baking dish. Blend well. Add tuna, pimientos and peas to soup mixture. Mix gently. Bake at 425° for 20 minutes. Place biscuits on tuna mixture in slightly overlapping border. Bake 10 to 15 minutes. Serves 6.
Cook broccoli	for 5	minutes; drain. Combine eggs, mayonnaise, mushroom soup and grated onion; mix well. Place in a greased casserole; sprinkle with cracker crumbs.	Bake at 300° for 30 to 45 minutes.
Combine chocolate chips, margarine and vanilla in large bowl. Combine sugar and evaporated milk in saucepan; boil 9 minutes, stirring constantly. Pour boiling mixture over the mixture in the bowl. Stir until butter and chips melt. Beat with electric mixer until it begins to thicken. Pour into pan and let set for 4 to 6 hours.
Heat oven to 350°. Lightly grease 2-quart shallow ovenproof baking dish. Mix all ingredients in casserole until blended. (Wrap and refrigerate at this point if making ahead.) Bake 25 to 30 minutes, until hot and bubbly.
Combine ingredients and stir often with tenderness. Sprinkle freely with kindness and serve daily to your family.
Combine the first 3 ingredients and press in bottom of pan or dish. Mix the Dream Whip as directed on box. Add the cream cheese and powdered sugar. Pour on crust and chill. Top with your favorite pie filling. (Chill can as you chill above). Place in refrigerator at least 24 hours before serving. This will keep for several days in the refrigerator.
Cook ground chuck in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels. Wipe pan drippings from skillet with a paper towel. Return ground chuck to skillet and add tomato sauce, sliced carrots, chopped onion and undrained, sliced mushrooms. Stir in water. Cover and bring to a boil. Reduce heat and simmer 30 to 35 minutes or until carrots are tender, stirring occasionally. Serve hot. Yields 10 servings (1 cup each). Calories: 84. Exchanges: 1 starch.
Select a fine, ripe melon. Cut in eighths and cut out fruit. Pare green and all the pink from rind. Cut the green part into thin slices, then in strips or rounds. Measure 7 cups. Cover with cold water and salt. Cover and let stand overnight. Drain; cover with fresh water. Cook 8 to 10 minutes. Drain. Combine boiling water, vinegar, sugar, powdered cinnamon and cloves in enamel pan. Tie whole spices in small cheesecloth bag and add to pan.
Mix all but butter and pour into buttered baking dish. Bake a while, then add butter over top. Bake 1 hour.
Chill 2 small stemmed dessert or wine glasses. Peel and pit peaches, slice into blender container. Place ice cream on top, dribble in almond flavoring. Let sit in refrigerator during meal. When ready to serve blend just long enough to combine thoroughly, scrapping down as necessary.
Dissolve plain gelatin in cold water. Add boiling water, pineapple, sugar, salt and lemon juice. Mix well; refrigerate until cool. When partly jelled, add Dream Whip. Mix well.
Mix well. Bake in preheated oven at 350° for 11 minutes or until done.
Melt margarine over low heat. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boil; stir constantly. Boil and stir for 1 minute. Stir in chicken and veggies. Put into pie shell and put top crust on; slit top. Roll ends under. Bake at 425° for 30 to 35 minutes. Great with turkey leftover meat also.