HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set machine to dough-mix setting and mix dough, then let dough rest 10 minutes on floured surface. Flatten to a 10 x 12-inch rectangle. Sprinkle with cinnamon and sugar. Roll dough, pinch the ends and place in a greased bread pan. Moisten the top with milk, then sprinkle with sugar and cinnamon. Let rise. Bake at 375° until bread is done.
Mix all except last two ingredients together. Put grated Mozzarella cheese in center. Pour mushroom soup on top. Bake at 350° for 1 hour.
Early in the morning, boil 6 to 8 medium-sized potatoes until just done. Allow to cool until lukewarm, then peel and slice into a wide bowl (do not pile high). Top with one very finely chopped medium-size Spanish onion. Pour just enough boiling water over the onions to moisten the potatoes slightly. Add salt, pepper, nutmeg, lemon juice and vinegar (tarragon) according to taste. Mix in 3 to 4 tablespoons Mazola oil.
Cream together butter and sugar, add eggs and honey; mix with mixer. Add sour cream and vanilla. Add dry ingredients. Mix and chill at least 1 hour. Cut and bake at 375° for 10 to 12 minutes. Frost.
Cut rolls completely in half. (Keep all rolls intact; just slice top off bottom as if making a ham sandwich.) Leave bottoms of rolls in the pan they came in. Cream the margarine, poppy seed, mustard and chopped onion. Put 2 layers ham and 1 layer cheese on bottom rolls. Put tops of rolls back on; spread mixture over tops of rolls. Bake at 400° for 10 minutes.
Mix all ingredients except nuts. Blend until smooth. Shape in roll, wrap in foil and freeze for 2 hours. Roll in nuts. Keep chilled until ready to serve. Serve with crackers.
Cover bone with cold water; bring to a boil. Skim residue. Lower heat to simmering temperature. Add salt and pepper. Cook over low heat, covered, for approximately 1 hour. Add chopped vegetables. Soak barley, changing water 9 times. Drain and add to soup. Simmer all ingredients for about 3 to 4 hours or until meat is tender. Add noodles and spinach leaves. Cook over low heat another 1/2 hour. Taste to check on salt and pepper amounts. Serve with French bread.
Combine macaroni, salt and water. Cook until macaroni is tender. Drain. Add remaining ingredients. Mix well and pour into a greased casserole dish. Bake at 350° for 20 to 30 minutes or until browned on top.
Cook squash as directed on package using only 2 tablespoons water and 2 tablespoons butter. Beat eggs. Mix eggs, tomato sauce, onion, salt, pepper and Tabasco and add to squash. Pour into greased ring mold and place mold in pan of hot water. Bake at 350° for 1 1/2 hours.
Prepare dinner as directed on box. Add remaining ingredients. Mix well and chill. May add additional salad dressing, if desired. Serves 4.
Put all ingredients (except lobsters and pasta) in a large, nonreactive (not aluminum) pot and bring to a boil. Add lobsters (or precooked lobster meat) and simmer gently on very low heat for about 1 hour. Stir often, scraping the bottom of the pot. Sauce will be thick, light and have a delicate lobster taste. About 10 minutes before sauce is done, cook the pasta al dente. Drain quickly. Put pasta on hot plates. Pour some sauce over the pasta. Place split/quartered or lobster meat over the pasta and cover with more sauce. Enhance taste by sprinkling with grated Romano Pecorino cheese.
In large bowl, combine the first 4 ingredients. Set aside. In a saucepan, bring corn syrup and sugar to a boil. Cook and stir just until sugar is dissolved. Remove from heat. Stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into greased 15 x 10 x 1-inch baking pan. Cool. Cut into 3 x 3-inch bars.
Cook chicken and debone. Put	chicken on bottom of a 2-quart greased casserole. Sprinkle with pepper. Mix soups and broth until smooth. Pour	over chicken.	Mix remaining ingredients until smooth and pour over soups. Bake at 350° for 40 minutes or until brown.
Bring first 5 ingredients to a boil; reduce heat. Gradually beat in two well beaten eggs with whip. After cools, add salad dressing. It's ready to enjoy.
Add 1/2 cup hot water to bread in large bowl. Make paste. Add milk, eggs, pimentos, salt, pepper and grated cheese. Melt margarine in 9 x 13-inch baking dish; pour in mix. Beat well. Bake 1 1/2 hours at 250°, until brown around edges and light brown on top. Can be mixed day before.
Cut one long or 2 short loaves of French bread lengthwise in half. Mix all the above and spread on the bread. Bake 25 minutes at 375°. Add cheese the last 5 minutes to melt. Cut and serve.
Pour cherries into a greased 9 x 12-inch pan. Add pineapple. Spread dry cake mix over all the cherries. Add nuts. Cut butter into pieces and spread over the top. Bake at 375° for 1 hour. Let cool. Add whipped topping and serve. Or, serve warm with ice cream.
Slice celery in thin diagonal pieces. Slice onion into thin rings; place in large bowl. In small bowl combine remaining ingredients, except parsley and tomatoes. Pour over veggies, stir to combine. Cover and chill 1 hour. Just before serving stir well. Arrange in bowl. Garnish with parsley and tomatoes. Makes 10 servings.
In blender, puree onion, garlic, ginger and lemon juice to make a paste. Add yogurt and all spices; blend to combine. Add oil and salt and pepper to taste; blend to combine. Remove skin from chicken. On breast halves, use a sharp knife to make 2 or 3 (3-inch) slits halfway to the bone. With the tip of the knife, poke 2 or 3 holes to the bone in the thigh and drumstick of each chicken leg. Place chicken pieces in a large, nonreactive bowl. Add yogurt mixture; mix to be sure all pieces of chicken are well coated. Cover; marinate in refrigerator overnight, up to 24 hours. Starting with top side, grill chicken 7 to 8 minutes, allowing pieces to get slightly charred. Turn and cook 8 minutes longer, or until the juices run clear when chicken is pierced with a knife. If using broiler, procedure and cooking time are about same. Makes 6 servings.
Whip cream with confectioners sugar. Add bourbon or vanilla; beat until stiff peaks form.
Blend these ingredients. Pour into pan. Drop cream cheese mixture, by spoonfuls, on top and swirl into chocolate mixture. Bake at 350° for 50 minutes.
Pour sugar over butter and blend with fork. Add 2 eggs and vanilla. Blend with fork. Pour flour over mixture. Add baking powder and salt. Mix with fork or hand. Put in refrigerator for 1 hour. Roll out dough with rolling pin. Use cookie cutter to shape cookies. Place on ungreased cookie sheet. Bake at 350° for 5 minutes (until edges are brown).
Mix all together until oranges are broken up and batter is smooth. Bake at 350° in 9 x 13-inch pan. Cool!
Put onions in Dutch oven. Cover with 1/2 cup water. Lay meat on top; add all seasonings (hold flour until later). Cover and cook on simmer for 3 to 4 hours. Add more water, if needed. Leave overnight in fridge; skim off fat and slice meat with the grain, removing any fat. Return to pan. Blend onions, flour and liquid in blender. (Remember to discard bay leaves.) Pour over meat; bring up to a boil for a few minutes. Then simmer until heated through.
Preheat oven to 350°. Beat half of the dry cake mix, butter, vanilla and eggs in large bowl on medium speed until smooth or mix with spoon. Stir in remaining cake mix, nuts and chocolate chips. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack. Makes about 5 dozen cookies.
Combine potatoes with soup, sour cream, cheese, onion, margarine and seasonings. Pour into 9 x 14-inch dish. Combine flakes with margarine. Sprinkle over top. Bake 1 hour at 350°.
Preheat oven to 375°. Soften oleo. Combine flour, baking soda and salt; mix well. Beat softened oleo until creamy. Add brown sugar. Beat well. Add granulated sugar; beat well. Add vanilla and eggs again. Beat well. Gradually add flour mixture. Then stir in chocolate chips. Bake on cookie sheet 8 to 12 minutes. Cool for a few minutes, then remove with metal spatula.
Mix well. Roll into small balls. Bake at 375° for 15 minutes. May be frozen. When ready to serve, thaw about 45 minutes and reheat thoroughly.
Slice tomatoes; put on plate. Sprinkle garlic and onion onto slices. Crush crackers and sprinkle over slice. Put a teaspoon of oil and a teaspoon of vinegar and spread over slices to moisten crackers. Cover and chill over 30 minutes.
Place dry ingredients in a flour sifter and sift 4 times. Combine eggs, vanilla and sour cream in a bowl and beat together very well. Add the flour mixture. Bake at 350°.
Spread croutons in a greased 9 x 13-inch pan. Mix eggs and milk and pour over croutons. Sprinkle cooked and drained sausage on this. Add shredded cheese on top. Refrigerate overnight.
Pound chicken cutlets until thin. Roll together chicken cutlet and 1/2 slice of boiled ham. Hold together with toothpicks. Flour, salt and pepper the rolled chicken cutlets and brown in oil.
Sift flour, sugar and cocoa together, then add soda, powder and salt. Stir in eggs, oil, water, coffee and vanilla. Stir well with large spoon until all is mixed well.
Peel and cut apples in chunks. Combine 1/2 cup sugar and 2 tablespoons flour, cinnamon and nutmeg. Sprinkle over apples and coat well. Pour in pie shell and sprinkle with lemon juice. Combine 1/2 cup sugar, 1/2 cup flour, cinnamon and nutmeg with 1 stick butter. Crumble on top of apples. Place in large paper bag, roll ends and fasten with paper clips. Bake for 1 hour on cookie sheet. This browns beautifully.
Mix together. Add chopped pecans (optional). Top with nuts. Use graham cracker crust or plain baked crust. Set overnight.
Force cheese through sieve. Rub thoroughly until free from lumps. Add butter, egg yolks, salt, sugar and flour. Beat thoroughly until light. Add well beaten egg whites and fold in carefully. Turn out on floured board. Roll with hands into long, narrow roll. Flatten and cut slantwise into pieces 2 inches long. Cook in salted, boiling water until they rise to the top. Lift with straining spoon and cover with lightly browned buttered crumbs, if desired. They are delicious with sour cream flavored with cinnamon and sugar or fresh fruit or preserves.
Cook and simmer water, sugar and instant coffee for 45 minutes uncovered. After completely cooled, add 1/5 vodka and vanilla. Store for 3 or 4 weeks before using.
Break pecan pieces with fingers or chop very coarsely; cut raisins in half and set aside. Measure the flour after sifting once; then sift twice more. Take 1/2 cup of this flour and mix with nuts and raisins. To the rest of the flour, add the baking powder and sift again. Cream butter and sugar. Add yolks of eggs one at a time, beating until mixture is smooth and lemon colored. Soak the nutmeg in the whiskey for at least 10 minutes, then add to the butter mixture, alternating with the flour and beating as the batter is being blended. When it is finished, it looks and tastes a great deal like eggnog. Slowly fold the raisins and nuts into the batter. Last of all, fold in the egg whites, stiffly beaten with a few grains of salt.
Brown 1/2 the wings at a time for better browning. Drain oil. Saute garlic. Add all ingredients plus all wings. Bring to a boil. Cover. Simmer 20 minutes, turning wings once after 10 minutes. Uncover. Turn to high and boil wings until glazed, about 10 minutes.
Place all ingredients in a glass bowl for about 1 hour. Turn meat after 30 minutes. After meat and spices have set for an hour place in a heavy pan and heat for about 45 minutes. This is a good recipe if meat is a little tough; it will become tender and delicious. Thicken gravy. Serve over spatzle or noodles.
Fry bacon and reserve grease. Combine last 5 ingredients in grease. Stir until all combined. Pour over shredded spinach, crumbled bacon and mushrooms.
Grease jelly roll pan (15 1/2 x 10 1/2 x 2-inch) or use a 9 x 13-inch pan. Sprinkle bacon and cheese evenly into bottom of pan. Beat remaining ingredients with wire whisk or hand beater until well blended. Pour over bacon and cheese. Spread batter to edges. Bake 14 to 16 minutes or until light golden brown. Serve immediately. Yields 6 servings.
Scrub potatoes; cut each lengthwise into 8 wedges. Place wedges in a bowl; cover with cold water. Let stand 30 minutes; drain. Pat dry with paper towels. Toss potatoes with oil; place, skin side down, on a baking sheet coated with cooking spray. Combine oregano, pepper and salt; sprinkle evenly over potatoes. Bake at 400° for 50 minutes, or until potatoes are tender and browned. Remove from oven and sprinkle with vinegar. Yields 4 servings. Serve immediately.
In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for two minutes. Add corn; heat through. Transfer to an ungreased 1 1/2-quart broiler-proof dish. Sprinkle with the Parmesan cheese. Broil 5 inches from the heat for 3 to 5 minutes or until lightly browned and bubbly.
Preheat oven to 350°. In a bowl, stir together flour, baking soda, baking powder and salt. In a large bowl with an electric mixer, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and gradually stir in flour mixture until combined well. Stir in coconut, oats and cornflakes. Drop rounded teaspoons of dough about 2 inches apart onto greased baking sheet. Bake cookies in batches in middle of oven until browned lightly, 10 to 12 minutes. Transfer to racks to cool. Makes about 5 dozen.
Put sliced cucumbers in jugs. Boil 1 gallon of water and salt; pour over cucumbers. Let set for 1 week. Pour off water. Add 1 gallon of boiling water and alum powder. Pour over cucumbers; let set 24 hours. Drain and rinse. Add 1 gallon of plain boiling water to cucumbers. Let set overnight. Add together the sugar, vinegar and pickling spice; boil together. Pour over cucumbers in jug. Let set for 3 days. Drain and save vinegar. Pack cucumbers in jars. Heat vinegar and pour over cucumbers and seal.
Cook potatoes; shred potatoes with skins on. Melt cheese and butter in microwave and fold into the potatoes. Mix sour cream with ingredients and bake at 325° until top is brown. This freezes well for further use.
In a mixing bowl, beat pudding and milk until well blended, about 1 to 2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. Spoon into dessert dishes. Chill. Garnish with gingersnaps, if desired. Makes 6 servings.
Boil eggs and set aside. Divide sausage into 6 portions; roll each egg in flour and with hands, press portion of the sausage around egg. Dip sausage wrapped eggs into beaten eggs and roll in bread crumbs. Heat oil to 350°; cook each egg in oil for 4 to 5 minutes. Drain on paper towel.
Have cream cheese at room temperature so it will be soft. Force Roquefort through strainer with wooden spoon. With spoon mash Roquefort and cream cheese together until blended. Drain anchovies and chop fine. Beat into cheese with brandy to taste, so anchovies are well blended and distributed. Put into container and cover tightly. Refrigerate overnight or for a couple of days. Serve as a spread with bland crackers or another appropriate accompaniment. Makes about 1 cup.
Place the ingredients over low heat; stir until clear, not sugary. Don't let mixture boil! Let cool. Wet crochet with water, then blot excess moisture with a towel, then dip in mixture. Shape and let dry.
Melt butter and dissolve cocoa over low heat in medium size pan. Set aside. In large bowl, mix flour, sugar and salt. Gradually add eggs to dry ingredients, one at a time. Mix well. Gradually stir in vanilla and melted butter. Beat by hand 2 minutes. Stir in nuts if you wish. Bake 20 minutes at 350° in a greased cookie sheet. Remove from oven and spoon marshmallow cream over it. When it starts to melt, gently smooth over cake.
Dust chicken with seasoned flour. Melt 4 tablespoons of the butter in a shallow baking dish. Place chicken, skin side down, in pan and bake, uncovered, in preheated 350° oven for 45 minutes.
Peel oranges. Put peeling and cranberries through food grinder. Dissolve gelatin in boiling water. Add lemon juice, sugar and salt. Stir until sugar is dissolved. Add orange sections, cranberry mixture, celery, pineapple and pecans; mix well. Pour into a 10-cup mold; chill until set. Yields 12 to 15 servings. Make 2 days before serving.
In 3 quart, oblong baking dish, combine soups, milk, thyme, and pepper. Stir in vegetables and chicken. Bake at 400 degrees for 15 minutes. Cut each biscuit into quarters. Remove dish from oven; stir. Top with biscuits. Bake 15 minutes, or until biscuits are golden.
Preheat oven to 350°. Blend all ingredients in a large bowl, beat at medium speed for 2 minutes with electric mixer. Bake in a greased and floured tube pan (10-inch or fluted) for 45 to 50 minutes or until center springs back when touched lightly, cool 25 minutes in pan, then invert onto serving plate.
Combine water and yeast. Add remaining ingredients and mix well. Add enough flour to make a soft dough. Knead until dough is smooth or until dough works clean from hands. Wrap in towel and put in cold water. Let stand 5 minutes. Sprinkle board with powdered sugar and roll out dough. Cut into squares and fill with favorite filling.
Mix and rub on chicken and bake as usual. Bake a whole chicken about 2 hours.
Cook and thoroughly drain potatoes. In mixer, whip cream cheese and half and half. Slowly add potatoes. Whip and add butter and seasonings. Place in casserole and bake at 350° for 30 minutes. Can be made several days ahead and stored in refrigerator until 30 minutes before serving time.
Beat eggs slightly. Add salt and sugar. Slowly add hot milk and vanilla. Pour into custard cups and sprinkle with nutmeg. Bake in pan of hot water until the custards are firm or a knife blade inserted comes out clean. Baking time, 30 to 40 minutes at 325°. Serves 6.
Preheat oven to 400°. Place squash and onion in a large skillet. Pour in just enough water to cover bottom of skillet. Cover with a lid and cook over low heat until squash is tender, about 5 minutes; drain well.
Beat eggs. Blend in sugar, buttermilk, flavoring, butter and coconut. Blend thoroughly. Pour into pie shell. Bake at 350° for 35 minutes or until firm.
Crumble cornbread and old bread and mix together. Add onions, seasoning, eggs and enough broth or milk to make it slushy. Bake at 350° until upon inserting a knife, it comes out clean.
Arrange chicken breasts in a greased 9 x 13-inch baking dish. Top with cheese. Mix soup and milk; pour over chicken. Sprinkle stuffing on top; drizzle melted butter on top. Cover. Bake at 350° for 50 minutes.
Mix 1/2 cup brown sugar, 1 cup flour and butter into crumbly mass and pat into a shallow 8 x 13-inch pan. Bake for 10 minutes in 375° oven. Let cool. Beat sugar and eggs together; add vanilla. Sift flour with baking powder and salt. Add to egg mixture. Add coconut and nuts. Mix thoroughly and spread over bottom layer. Bake for 20 minutes at 375°. Cool slightly and cut into bars.
Melt butter in a 9 x 13-inch pan. Pour crackers in pan. Place other ingredients in layers into pan. Bake at 350° for 20 minutes.
Mix eggs and milk. Place frozen potatoes in 9 x 13-inch dish. Add layer of sausage. Pour egg mixture over top. Cover with grated cheese. Cover with plastic wrap and refrigerate overnight. Bake uncovered at 350° for 30 to 45 minutes.
Place all ingredients in a blender container. Cover and process at the highest speed until smooth. Makes 2 servings.
Place chicken pieces in casserole. Mix next 4 ingredients. Pour over chicken. Cover and bake at 350° for 1 hour. Uncover. Add pineapple and green pepper. Bake 30 minutes.
Cream the butter and sugar. Beat in eggs, one at a time. Sift together the flour, salt and soda. Alternately add flour mixture and buttermilk to the egg mixture. Stir in zest and nuts. Pour in 2 greased loaf pans and bake 1 hour at 350°.
Mix sugar and cocoa together. Put margarine and milk on top. Do not mix! Put in microwave on High for 2 1/2 minutes (until butter is melted). Stir until mixed well and thick. Spoon on foil. Place pecans on top. Allow to cool.
Mix butter and pecans and roast. Mix all other ingredients; add roasted pecans and put into ice cream freezer and churn. Yield: 4 qt.
Pour sauce over meat and let marinate for at least 2 to 3 hours. Cook meat on a grill or bake in the oven. Serve with white barbecue sauce, regular barbecue sauce, honey and mustard or any kind of sauce that you can. Makes a very good meal.
Cook over medium heat until thickened, stirring constantly (sticks very easily to saucepan). Excellent for deviled eggs, ham sandwiches, potato, macaroni, egg and tuna salad.
Brown sausage and drain well. Mix eggs and Milnot together. Tear bread into small pieces. Mix all ingredients together. Pour into 9 x 13-inch baking dish. Refrigerate overnight. Bake at 375° for 45 minutes. You may substitute sausage for cubed ham, bacon pieces or meat of your choice.
Beat eggs, add sugar and salt. Blend well, add milk and vanilla. Pour into pie shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 25 to 30 minutes until custard is done.
Brown meat and drain. Stir in next five ingredients. Pour into 8 x 12 inch baking dish. Prepare corn muffin mix according to package directions, except add 1/2 can onions. Spoon around outer edge of casserole.
Mix ingredients together and pour enough batter to make size of pancakes desired onto greased griddle and bake. Temperature should be approximately 400°.
Mix all ingredients in a 2-quart casserole. Bake for 1 hour at 350°.
Place pears, peaches, pineapple and cherries in casserole. In small saucepan, melt butter. Add sugar and curry powder. Spread over top of fruit. Bake, uncovered, at 325° for 1 hour. Serve hot. Makes 8 to 12 servings.
Combine first 7 ingredients. Spread thinly on tortillas, covering entire surface. Roll up jelly roll style and refrigerate. When set, slice into pinwheels and serve with picante sauce on the side.
Preheat oven to 375°. In large bowl, combine flour, oats, sugar, baking soda and salt. Cut in margarine until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of 13 x 9-inch baking pan. Bake for 15 minutes. Add walnuts to reserved crumb mixture.
Bring 1 Coke to a boil and add jello. Then pour the other Coke in cold. Add 1 cup pineapple and nuts. Mix well. Let stand 1 hour in refrigerator.
Place raisins and water in saucepan. Bring to a boil about 3 minutes on low heat. Set aside to cool. Do not drain.
Cook chicken and cut into small chunks. Cut tortillas into 1-inch squares. Grate cheese.
Mix first 3 ingredients together until well-blended. Press into a greased 9-inch pie plate. Drizzle chocolate syrup over crust. Freeze 15 minutes. Swirl together ice cream and peanut butter. Spoon into crust. Drizzle with syrup. Freeze at least 4 hours.
Mix egg and milk. Dip pork chops in egg mixture and then into crushed crackers. Brown lightly. Bake at 350° for 45 minutes.
Boil sugar, water and butter to a hard ball stage. Add flavoring. Turn onto wet platter. Cool; pull until brittle. Cut in 1-inch pieces. Place in dish of powdered sugar. Leave until mints become creamy.
Make a layer of scrambled beef, a layer of sliced potatoes and a layer of onions. Salt and pepper. Cover with cream of chicken soup. Cook, covered, for 1 1/2 hours.
Mix mayonnaise, sugar, vinegar, salt and black pepper well. Pour over cucumbers. Let set overnight in refrigerator.
Combine oleo, honey, mustard and curry powder. Roll chicken breasts in this sauce and place in a single layer in a casserole dish. Pour remaining sauce over chicken and bake, uncovered, at 350° for about 1 hour. Baste often and turn once.
Cream butter in large bowl. Add sugar and beat. Add honey and beat. Add eggs and beat.
Add ingredients and mix well. Chill and serve on lettuce. Great for sandwiches also.
Remove crusts from bread. Cut bread into 2-inch cubes. Place on skewers. Dip in condensed milk and then coconut. Toast over coals until coconut is toasted.
Mix deviled ham and olives; chill until firm. Shape mixture into 4 rolls. Blend cream cheese, softened, and prepared mustard. Spread over rolls. Cover. Chill at least 2 hours.