HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in water. Add the rest of ingredients and mix well. Knead 5 minutes. Spread on greased cookie sheet. Add sauce, cheese, etc. Bake at 400° for 20 minutes until crust is brown on bottom. Makes 1 crust.
Toast bread. Break into cubes and turn into 8 1/4 x 1 3/4-inch ovenware dish. Add hot milk. Let stand 15 minutes. Beat together eggs, cinnamon, nutmeg, salt and sweetener until light. Add apples and raisins into bread mixture. Place into shallow baking pan. Fill with water. Bake at 350° until knife inserted in center comes clean, 30 to 35 minutes. Serve warm or cold. Serves 8.
Saute in butter; onion, garlic, celery, parsley and bell pepper. Add shrimp and cook 10 minutes. Combine cheeses, half and half and flour.
Cook macaroni according to package directions; rinse and drain. Add tuna, eggs, pepper and celery to suit your taste. Add salt and pepper. Mix and sprinkle chopped tomato on top for garnish. Refrigerate.
Cook sausage in large skillet until light in color. Remove from pan, leaving all sausage drippings. (With fork, tear up sausage and reserve.) To drippings, blend in flour, salt and pepper (to taste). To this add milk slowly, stirring. When mixture begins to thicken, add sausage. Delicious over homemade baked biscuits or crunchy buttered toast.
Cook chicken; save broth. Mix all ingredients in casserole dish. Bake at 325° for 40 minutes. Serve over fluffy rice.
Combine all ingredients in large baking pan and bake at 300° for 3 hours.
In a large bowl, slightly beat eggs. Add sugar gradually. Slowly add scalded milk, vanilla and salt. Pour into slightly greased custard cups. Place cups in pan of hot water. Bake at 325° to 350° for 40 minutes. Test with knife. When knife comes out clean, custard is done. Cool, then refrigerate.
Brown hamburger. Add onion, pepper and rest of ingredients. Simmer for 30 minutes; serve on rolls.
Soak pickles in cold water a couple of hours. Put a head or	two of dill and several onion slices in jars.	Split each pickle or	slice and fill jars. Put alum the size of a pea in each quart jar, also 1/2 teaspoon salt. Bring syrup (vinegar, water, sugar) to a boil and pour over pickles hot. Seal. Put jars into canner.	Cover with water. Bring water to a boil. Turn off heat. Let cool in water. Pickles will shrink, but will fill out in a couple of weeks. Will be good to eat in 2 weeks.
Brown meat and onion in large skillet; drain fat. Stir in water, catsup, mustard, salt and pepper. Bring to a boil. Stir in rice; cover. Let stand 5 minutes. Sprinkle with cheese; cover. Let stand until cheese melts.
Soak bread in water; squeeze out excess moisture. Combine bread, meat, egg, seasonings, onion and 1/2 can tomato sauce. Mix well. Shape into a loaf in a shallow baking dish. Combine remaining tomato sauce, brown sugar, vinegar, mustard and water. Pour sauce over meat loaf. Bake at 350° for 1 hour, basting occasionally. Yield: 6 to 8 servings.
Put soda in buttermilk and let stand 3 minutes. Cook all ingredients, including buttermilk, to soft ball stage. Cool and beat until creamy. Pour into buttered pan or plate. Cut into squares when set.	Nuts, coconut or other flavorings may be added.
Simmer water, sugar and coffee gently, uncovered, for 1 hour. Add vanilla and vodka.
In medium skillet, melt butter; stir in soup mix and parsley blended with water. Add fish. Simmer, covered, 10 minutes or until fish flakes. Makes about 4 servings.
Layer casserole dish with chicken, chips and cheese. Mix soups and Ro-Tel in saucepan; heat to boiling. Pour half over layer. Make another layer of chicken, chips and cheese. Pour remaining soup mixture on top. Top with cheese. Bake at 350° for 20 to 30 minutes until cheese is melted and bubbling hot.
Cream butter and Crisco together. To butter and Crisco, add sugar until creamed. Add eggs, one at a time and beat well. Alternately, add flour, milk and water. Beat well. Pour in floured and greased tube pan. Bake at 300° for 1 hour and 10 minutes. Bake at 325° for 30 minutes longer. Put pan in cold oven; set temperature and do not open door while baking.
Pour water into small enamel, stone or glass containers. Dissolve the lye in the water, stirring gently with wooden spoon until dissolved. Mix in a well ventilated room, but not in a breeze. Let the lye water cool until the container feels cool to the hand. Melt the fat in an enamel pan and stir with a wooden spoon. Cool the fat until the spoon begins to leave a track in the mixture. Pour the lye solution into the fat in a small steady stream, stirring until the mixture is honey-like in texture. Let stand 10 to 15 minutes. Pour into molds or boxes that have been lined with wax paper. Cover the soap and let stand 24 hours. Cut into bars. Place soap in open air, but avoid drafts and cold. Let cure for several weeks before using. Makes about 9 pounds.
Preheat oven to 400°. Mix all ingredients and form into small balls. Bake on a rack in a shallow pan for 20 minutes.
In skillet brown meat; drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into 2-quart casserole. In a separate bowl, prepare corn muffin mix according to package directions except add 1/2 can French fried onions. Spoon corn muffin mixture around outer edge of casserole. Bake, uncovered, at 400° for 20 minutes. Top corn bread with cheese and remaining onions; bake 2 to 3 minutes longer.
Brown sausage 5 to 10 minutes. While browning sausage, mix in crock-pot on high setting, jelly and barbecue sauce. Drain sausage, then mix in crock-pot. Simmer at least 30 minutes, then serve.
In a large bowl, mix semi-sweet chocolate chips, chopped nuts, marshmallow, margarine and vanilla. In a 3-quart saucepan, mix sugar and milk. Cook over medium high heat; stir constantly. When mixture boils, continue cooking 6 minutes. Stir constantly. Pour ingredients in bowl; stir until chips dissolve and mixture is smooth. Pour into a 9 x 13-inch buttered pan. Let set 6 hours or overnight. Refrigerates well. Let stand at room temperature for easy cutting.
Cream the cream cheese until soft and smooth. Slowly blend in sugar; add melted chocolate and other ingredients. Press into well-buttered shallow pan; refrigerate until firm. For softer fudge, blend in 1 teaspoon milk.
Brown ground beef and soup. Place on bottom of casserole dish, then drain green beans and put over meat mixture. Add mashed potatoes, then top with cheese. Bake at 350° for 30 minutes. Serves 4 to 6 people.
Heat oil in large pot. Add chopped onion, celery and carrot. Cook 2 minutes. Add cauliflower; cover. Cook 15 minutes. Add broth and bring to boil 5 minutes.
In a large heavy saucepan, melt the margarine. Add the onion and cook, uncovered, until soft, about 5 minutes. Stir in the beef broth and water and bring to a boil, about 4 minutes. Add peas and potatoes. Adjust heat so that the mixture bubbles gently, cover and cook for 30 minutes, or until the peas and potatoes are tender. Remove from heat and cool 10 minutes. In an electric blender or food processor puree the soup in 5 batches, whirling each batch about 15 seconds. Return to the pan, set over low heat and bring to serving temperature, stirring often. Add pepper. Serves 4.
Mix all together, beat at high speed for 2 minutes. Bake at 375° for 35 to 45 minutes.
Crust: Mix together Zwieback crackers, butter and sugar. Line bottom of cheese cake pan (9 1/2 x 3-inch).
Melt 1/2 butter in oil and saute shrimp for 2 minutes. Put aside. Put 1/2 butter, 2 cloves garlic and olive oil in. Add broccoli, wine, parsley and pepper. Mix together, then add shrimp. Serve over cooked linguine.
Butter an 8 x 8 x 2-inch casserole. Lay fish in serving size pieces on bottom of pan. Pour shrimp soup over fish (undiluted). Crumb the croutons and sprinkle over top. Bake at 350° for 30 minutes.
Melt shortening and mix with sugar, add eggs one at a time. Add flour, nuts and chocolate chips. Batter will be sticky! Spread in a greased 9 x 12-inch pan. Bake 25 to 30 minutes at 350°. Let cool before cutting. (These don't cut too neatly!)
Over low heat, saute squash and onions until tender-crisp. Salt and pepper to taste. Stir in shrimp soup and water chestnuts. Place in greased casserole and sprinkle with buttered crumbs on top. Bake at 350° until hot and bubbly.
Cut the pork chops off the bone in small pieces. Put in pot and fry. Get the link sausage, slice thin. Put aside until the pork is done, then fry the sausage. Get out of pot and drain most of the grease, leave enough to fry the onion (cut up in small pieces), green onion (cut in small pieces) and bell pepper (cut in small pieces). When that is done, add the meat and fry a few minutes more, then add the rice and fry about 10 minutes all together; then add spice, salt and pepper. Add water and cook until it is done.
Mix apples, sugar, and chopped pecans by hand. Let stand 1 hour. Mix flour baking soda, cinnamon, and salt until well blended. Add oil and eggs. Bake in a greased and floured bundt pan at 350 degrees for 1 hour.
Combine the boiled potatoes, celery and red onion; set aside. Separately combine the last 3 ingredients and add to potatoes; toss to coat. Chill. Serves 4 to 6.
Place bread in bottom of a greased 9 x 13-inch baking dish. Cook sausage and	crumble over bread. Beat eggs with milk; add cheese, mustard, salt and pepper. Pour over sausage. Cover and refrigerate overnight. Place in cold oven and bake at 350° for 35 minutes. Serve hot.
Cook broccoli and drain. Add rest of ingredients and bake in 1-quart casserole at 350° for 30 minutes.
Stir together juice of lemon, egg yolks and salt; cook until thick. Cool. Prepare pineapple, grapes and marshmallows. Now stir lemon mixture into the whipped cream. Stir into fruit mixture. Refrigerate for 24 hours. This salad is not to be tasted or eaten before time is up.
Set oven at 350°. Saute onions and celery with Tabasco until soft. Drain tuna and shred. Mix in mayonnaise, bread crumbs, half and half, 1 cup cheese, pepper and almonds. Stir in onions and celery mixture, spoon into 3 to 4-quart casserole and top with remaining cheese. Bake 1 hour at 350°. Serve hot with crackers.
Peel and slice apples thinly into a 9-inch (2-inch deep) pie pan (or glass layer cake pan). Mix sugar (1/2 cup) and cinnamon and sprinkle over apples. Sift flour, sugar, baking powder and salt into bowl. Add orange juice (or milk), egg, water and melted butter (or margarine). Mix until smooth with wooden spoon. Pour over apples. Bake at 350° for 1 hour or until done.
Put potatoes, onions and celery in a small amount of water. Cook until tender. Add 2 cups corn, ham, milk and soup. Stir well while heating.
Simmer ground beef, water and vinegar for 30 minutes. Add catsup, mustard, sugar, salt and onion. Cook on low heat for 30 minutes. Serve on hot dogs or hamburger buns.
Mix all ingredients. Spray iron skillet with nonstick buttery flavored Pam. Bake at 450° about 30 to 40 minutes or until golden brown.
Blend together eggs, oil, and sugar until creamy. Add flour, a small amount at a time, blending well after each addition. Batter will be stiff. Fold in apples, coconut, and pecans. Place in greased and floured 10 inch tube pan; bake at 350 degrees about one hour or until wooded pick inserted in center of cake comes out clean. Cool in pan for 30 minutes; remove cake.
Place whole can of crushed pineapple (undrained) on bottom of 8 x 12-inch pan. Spread can of pie filling on top of pineapple. Sprinkle cake mix over this. Melt margarine and pour over the mix, then pour nuts on top of this. Bake at 350° for 30 to 35 minutes. Serve with Cool Whip.
Mix all dry ingredients together. Gradually add sour milk or buttermilk. Put into prepared pan and bake for 30 minutes at 375°.
Take dressing mix; pour in sour cream, onion, basil and oregano. Mix well. Stir in cooked spinach; chill 1 hour. Serve with raw vegetables or any type of wheat crackers.
Combine ingredients. Bake, covered, in greased casserole at 350° for 20 minutes. Uncover and continue baking 20 minutes. Serves 4.
Saute onion, green pepper and garlic in oil. Add 3 tablespoons of flour until it gets brown. Throw in everything except meat. Cook for 20 minutes. Take bay leaves out and reheat for 5 minutes more. Then add meat. Meanwhile, have your rice cooked to mix in when done cooking.
Chop prunes. Add to chopped nuts with brown sugar, flour, baking powder and salt. Mix. Fold into well beaten eggs. Spread in greased 9-inch square pan. Bake at 325° for 25 to 30 minutes. Cool in pan for 5 to 10 minutes. Cut into 25 pieces. Roll in confectioners powdered sugar, if desired.
Simmer all this for several minutes. Then store in refrigerator. Meat marinated in this doesn't burn easily as it does hot have tomato sauce in it. Very good for any kind of meat. I soak my meat about 1 hour before cooking.
Combine pineapple, lemonade, lemon juice, powdered punch, sugar and raspberries in a large container. Add enough water to make 2 gallons. Place in freezer and freeze. About 2 hours before serving, remove from the freezer. Using a potato masher or pastry mixer, "slush it," then mix in the pop.
Brown the meat; drain and set aside. Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in the meat, grated cheeses, onion, salt and pepper. Turn into the pie shell. Bake at 350° for 35 to 45 minutes or until a knife inserted in the center comes out clean.
Melt caramel topping, combined with 1/4 cup flour. Combine remaining ingredients except chocolate chips and pecans in mixing bowl. Press half of crumbs into bottom of greased 13 x 9 pan. Bake 10 minutes at 350°. Remove from oven. Sprinkle chocolate chips and pecans and spread caramel topping on cooked crumbs. Sprinkle remaining crumbs on top. Bake 15 to 20 minutes longer or until golden brown. Chill 1 to 2 hours.
Place spices in a spice ball or bag. Combine all ingredients. Cover and simmer at least 45 minutes.
Cook on High for 4 minutes. Stir until smooth. Cook 4 to 5 minutes until thickened. Add 1 teaspoon vanilla stirring until smooth and glossy. Serve hot. Makes 1 3/4 cups.
Cream butter. Add sugar and beat well. Add whipping cream, eggs and flour (alternately). Mix well. Add vanilla. Bake in a greased and floured Bundt pan in a cold oven at 325° for 1 1/2 hours.
Prepare pudding as directed on package. Mix pudding, cream cheese and Cool Whip. Blend Oreos to crumbs, then layer in pail, starting with crumbs, then pudding and ending with crumbs.
Empty the drained asparagus into an ovensafe casserole dish. Spoon soup evenly over asparagus. Bake at 350° until mixture bubbles, about 15 to 20 minutes. Add cheese and bake another 15 minutes.
Grease a 9 x 13 casserole dish. Spread chicken on bottom of dish. Mix celery, soup, water chestnuts, mushrooms and mayonnaise together. Pour over chicken. Mix stuffing with melted butter. Spread over chicken mixture. Bake at 350° for 45 minutes. Makes 12 servings.
Drain the peach syrup into a saucepan. Add sugar, vinegar and spices and boil 5 minutes. Add peaches and simmer 5 minutes. Allow fruit to stand in syrup overnight. Serve chilled.
Cream shortening and sugar thoroughly. Add eggs, pumpkin and water. Mix. Blend in dry ingredients. Stir in nuts and raisins. Bake in greased and floured (2) loaf pans (9 x 5 x 3-inch). Bake at 350° for 65 to 75 minutes or until done.
Partially bake pie shell. Sprinkle all of the Monterey Jack, half of the Cheddar and the chilli peppers in shell. Beat remaining ingredients together and add to pie shell mixture. Sprinkle remainder of Cheddar on top. Bake at 325° for 40 minutes, or until crust is brown.
Preheat oven to 450°. In a mixing bowl, stir together flour, baking powder, rice bran, apple fiber and salt. Or you could do this in a food processor. Add milk all at once; stir until ingredients are just combined. If you are doing this in a food processor, pulse the machine a few times just until dough is combined. If the dough seems a little dry, sprinkle on a tablespoon of water and work it in.
Mix all ingredients. Add Cool Whip and stir well. Pour into glass 13 x 9-inch serving dish and freeze. Salad can be made 2 to 3 weeks in advance and frozen. When served, let thaw, then cut into square pieces. Pretty to serve.
Mix shortening, sugar, egg and molasses thoroughly. Add dry ingredients. Stir in. Chill.
Place chicken in bottom of pan with broth and pepper. Mix flour, baking powder and milk. Pour over chicken. Melt margarine and pour over flour mixture. Bake in a moderate oven until crust browns. (I like to use 2 cups of chicken broth as it makes more gravy.)
Cream butter, shortening and sugar well. Add slightly beaten egg yolks. Dissolve soda in buttermilk and add alternately with flour to which the salt has been added. Fold in egg whites. Add coconut, nuts and vanilla. Bake in 3 (8-inch) pans at 350° for 30 minutes.
Roast and peel peppers. Slit them down the center, lengthwise and fill with both kinds of cheese. Seal and roll in flour. Continue until all peppers are done. Separate eggs and whip whites until medium peaks form.
Mix together dry ingredients. Add eggs and beat well. Add cream, butter, flavorings and yeast. Allow dough to rise, work down and allow to rise a second time. Drop by spoonfuls into hot oil. Fry until golden brown. Drain on paper towels and sprinkle with powdered sugar.
Preheat oven to 350°. Use a baking dish, peel tamales and slice in half lengthwise. Place layer of tamales, 1/2 can corn and top with 4 slices cheese. Repeat 1 more layer. Bake in oven for 1 hour or until cheese melts on top.
Combine 3/4 cup sugar with cornstarch and lime peel in medium saucepan and mix well. Add lime juice and stir until smooth. Blend in half and half and butter. Place over medium heat and stir until mixture thickens and starts to boil. Remove from heat and let cool, stirring occasionally. Fold in sour cream. Turn into pie shell. Combine whipping cream and sugar. Whip until soft peaks. Spread atop pie.
Heat 2 tablespoons oil in skillet; add garlic. Lightly saute. Add cubed tomatoes and juice from can; cook 1 minute. Add wine, salt, fresh black pepper, basil and oregano. Cook over moderate heat for 10 minutes. Heat remaining olive oil in a separate skillet. Saute shrimp for 1 minute, turning once. Sprinkle with red pepper flakes; remove from heat. Spoon shrimp and pan juices into a large baking dish. Crumble Feta cheese over shrimp. Pour tomato sauce over all. Just before serving, bake 10 to 15 minutes in a 400° oven until sizzling. Serve over cooked linguine.
Combine rhubarb, sugar, flour and lemon rind; mix well. Blend in honey. Put the pie crust in a pie pan and fill with mixture. Put top crust on and seal edges. Bake at 450° for 10 minutes. Reduce heat to 350° and continue baking for 35 to 45 minutes.
Melt butter in skillet. Add summer squash, onion, salt, pepper and tomatoes. Cook, covered, for 10 to 15 minutes or until squash is tender. Sprinkle with cheese and soy sauce, if desired.
Put 5 rice in a bowl and put in the microwave and push the buttons for 38 pounds.
Crush cookies with a rolling pin or in blender until you have 2 cups. Mix with cinnamon and 1/2 cup melted butter. Press into bottom and sides of a 9-inch spring-form pan. Chill. Beat sugar with eggs until light and fluffy; add cream cheese gradually, beating well after each addition. Melt the chocolate and add to the egg mixture, along with vanilla and sour cream, beating constantly. Add melted butter and mix well. Pour mixture into chilled pie dish and bake at about 350° for 45 minutes. Chill overnight. Serves 20.
Boil chicken. Saute mushrooms in butter. Place chicken in casserole dish. Pour soup over the chicken. Sprinkle with cheese and top with mushrooms. Bake at 350° until bubbly.
Boil clean unpeeled potatoes and eggs together until potatoes are to desired firmness. Cool potatoes and eggs in cool water until comfortable to handle. Rub the peeling off potatoes using fingers (faster than with knife!). Remove eggshells from eggs. Dice or mash eggs and potatoes in large bowl along with rest of ingredients and mix well. Chill (or serve room temperature) and serve. Even better the next day!
Mix flour and shortening together with hand pastry blender. Beat egg in separate container and add water and beat together. Add this mixture to dry ingredients.
Melt butter in skillet. Saute garlic and add pasta and cheese. Mix on low heat until cheese is melted. Serve on plate and top with your favorite sauce.
Heat oven to 375°. Grease 13 x 9-inch pan. In medium saucepan, combine the first 4 ingredients (raisins, milk, etc.) Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly and set aside. Beat margarine, sugar and vanilla until fluffy. Add remaining ingredients; blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread raisin mixture to within 1/2-inch of edge. Sprinkle with remaining oat mixture; pat lightly. Bake 25 to 30 minutes or until golden brown. Cool; cut into 1 x 2-inch bars. Makes 4 dozen.
Drain beets, reserving liquid. Add enough water to beet juice to make 2/3 cup liquid. Combine cornstarch and pepper in saucepan. Add liquid and vinegar. Stir until smooth. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring. Add sliced beets and sugar. Heat through.
In large skillet, blend soup mix with water. Boil and continue boiling, stirring for 1 minute until thickened. Add chicken. Cut into strips and add partially thawed and drained vegetables (ex. broccoli, cauliflower and carrots). Cook, uncovered, stirring frequently for 5 minutes or until chicken is done. Serve over hot rice.
Chop all together. Add 1/2 cup salt to vegetable mixture. Let stand 2 hours. Drain off juice. Mix 6 cups of sugar and 1 teaspoon celery seed. Mix all; put in jars unsealed.
Cook macaroni according to package directions. Drain. Place in a 3-quart slow cooker.
Mix together the vinegar, mustard, salt and pepper, then slowly add the olive oil. If the sauce is too thick, add some water. Serve with asparagus, salad or your favorite vegetable.
Sift together flour, baking powder and salt. Add shortening, brown sugar, eggs, vanilla and milk. Beat until smooth, about 2 minutes. Stir in oats. Drop from teaspoons onto greased cookie sheets. Bake in preheated moderate oven (350°) for 12 to 15 minutes.
Boil first 3 ingredients together for 3 minutes. Dissolve jello in 1 cup hot water. Add to mixture. Put into freezer to thicken. Whip cream to a peak, then beat in cream cheese and add to jello. Mix all. Refrigerate overnight.
Heat sour cream in top of double boiler, until slightly yellow around edges. Soften yeast in water, let stand 5-10 minutes. Put butter, suger, and salt in a large bowl, immediately pour sour cream over ingredients in boel and stir until butter is melted. Cook to luke warm. Blend 1 cup flour into sour cream mixture beating until smooth, stir softened yeast, and add to flour mixture, mixing well. Add 1 cup of remaining flour and beat until smooth. Thoroughly beat in eggs and remaining flour. Cover bowl and refrigerate 6 hours or overnight. Divide dough into 4 parts. On a lightly floured surface, roll each portion into a round (1/4 inch thick). Cut each round into 12 wedged shape pieces. Roll up beginning at the wide end. Place rolls on greased sheets with points underneath. Curve into crescents. Let stand in warm place 1 hour. Bake at 375° for 15 minutes. Makes 4 dozen.
Cook broccoli in boiling, salted water until tender; drain. Arrange stalks in greased 11 1/2 x 7 1/2 x 1 1/2-inch Pyrex baking dish with flowerets facing outward. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle over dish. Bake at 350° for 25 to 30 minutes or until thoroughly heated. Garnish with pimento strips. Serves 4 to 6.
Crumble uncooked chuck in bottom of 8 x 8-inch casserole. Add onions, cheese, salt and pepper. Mix soup and milk; pour over top. Add Tater Tots on top and bake in a 375° oven for 1 hour, or until Tater Tots are brown.
Mix first 5 ingredients well. Place in 8 x 8-inch casserole dish. Top mixture with bread cubes. Melt butter and pour atop bread. Bake at 350° for 30 minutes.