HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the yeast with enough warm water to form a smooth paste. Add the rest of the water and half the flour, sifted. Mix with a wooden spoon; cover and leave in a warm place for about 30 minutes. It should double in volume and be full of bubbles. Gradually add the rest of the sifted flour, beating until the mixture is smooth. Stir in the melted butter, egg yolks, sugar and salt. Warm the milk and add it gradually until a smooth batter is obtained. Leave in a warm place to rise a second time. Beat the egg whites until they hold soft peaks and fold them in when the mixture has doubled. Allow to rise a third time. The batter should be full of bubbles. Heat two small frying pans and brush them with melted butter or oil. Pour tablespoons of batter into frying pans. The blini should be thin and full of holes like lace. Makes about 32 blini.
Preheat oven to 375°. Mix flour, oleo, powdered sugar, baking powder and just enough milk until dough forms. (If dough seems dry, mix in more milk, 1 teaspoon at a time.) Divide the dough into 6 equal parts. Shape each part into a ball. Place on an ungreased cookie sheet; flatten slightly. Make an indentation, 1 3/4-inches in diameter and about 3/4-inch deep, in center of each flattened ball. Fill each indentation with about 2 tablespoons of pie filling. Bake until edges begin to brown, 20 to 25 minutes. Makes 6 "Kart-Wheels".
Mix together with spoon and spread into a greased, glass, rectangular pan. Bake at 350° for 30 minutes.
Preheat oven to 375°. Blend cake mix, flour, oil and eggs. Stir in chips. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375° for 9 to 11 minutes. Test with toothpick. Do not overbake. Cool 1 minute on cookie sheet. Remove to rack to finish cooling.
Mix jello and sugar; add boiling water. Stir until dissolved. Add juice. Refrigerate until partially set. Add apples, celery, and nuts. Put half in bowl; spread with 1/2 of soft cream cheese. Top with other half of jello mixture and spread with remaining cream cheese. Chill until set.
Cook ground beef until slightly browned and drain. Combine spaghetti sauce and water. Spread 1/2 cup of sauce in a lightly greased 11 x 7-inch baking dish. Arrange 4 uncooked lasagna noodles on sauce. Combine cottage cheese, egg and pepper. Spread 1/2 over noodles. Layer with half each of Mozzarella cheese, remaining sauce and beef. Repeat layers. Cover and bake at 350° for 50 minutes. Sprinkle with Parmesan cheese and bake, uncovered, 10 minutes. Let stand 10 minutes before serving. Makes 8 servings.
Combine water, soy sauce, cornstarch and chicken bouillon. Set aside. Melt margarine in skillet. Add almonds; stir-fry 2 minutes or until lightly browned. Add frozen pea pods; stir-fry 2 minutes more. Stir in mushrooms, drained. Stir cornstarch mixture and add to skillet. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more.
Cook sausage as you would for spaghetti. When done, add cheese and melt. Spread on bread and cut into half or quarter pieces. Put on cookie sheet and bake at 400° for 15 minutes or until bread browns.
Cream butter and sugar well, usually 8 to 10 minutes, as this is the secret to a fine grained cake. Add egg yolks, one at a time, beating well after each addition. Add flour and sour cream alternately, starting and ending with flour. Add vanilla. Fold in stiffly beaten egg whites with the salt beaten in. Bake in tube pan at 325° for 1 1/2 hours.
Put spice in cloth and tie up. Mix all ingredients together and cook real low for 2 hours.
Boil potato in jacket until tender; peel and mash. Add butter. Sprinkle some powdered sugar on waxed paper. Add rest of powdered sugar to potato. Roll this mixture on waxed paper to 1/4-inch thickness. Add peanut butter. Roll and cut into pieces.
Roll pieces of beef stew meat in flour to coat. Heat the oil in a large nonstick pan over high heat. When the oil is hot, add about half of the meat and brown it on all sides for 3 minutes. Remove the pieces of meat with tongs and place them in a Dutch oven. Repeat this procedure with remaining meat; adding more olive oil as needed. Add hot water to meat and bring the mixture to a boil over high heat, reduce the heat to low, cover and simmer for 1 hour.
Slice potatoes; parboil 10 minutes. Combine potatoes, 1/2 cup butter, cheese, soup and sour cream. Mix well. Put in 2 1/2-quart casserole. Crush corn flakes. Add 1/4 cup butter and spread on top. Bake at 350° for 45 minutes.
Cook broccoli as directed. Melt cheese with butter. Crush 1 cylinder of crackers. Alternate broccoli, cheese sauce and crackers in greased baking dish. Bake at 350° for 15 to 20 minutes.
Melt margarine and peanut butter over low heat until smooth. Add sugar and mix. Spread in 9-inch square pan. Cool 2 hours before cutting into pieces.
In nonstick skillet, saute onion in margarine until tender and transparent. In soup pot, cook potatoes in 4 cups water until done; do not drain. Add onion and all remaining ingredients to pot. Cook over low to medium heat 25 to 30 minutes, stirring occasionally. This tastes even better if made the night before.
Cream the shortening, 2 sticks margarine and sugar. Beat 10 minutes. Add eggs, one at a time, beating well after each addition. Add flour sifted with baking powder, one spoonful at a time, alternately with 1/4 cup milk. Add vanilla. Stir in crushed pineapple and juice and blend well. Pour batter into greased and floured tube pan. Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours or until top springs back when touched. Let stand for a few minutes. Combine 1/4 cup softened margarine, powdered sugar and 1 cup crushed pineapple. Pour over cake while hot.
Mix herbs and bread crumbs and set aside. Pour melted butter over tomato halves. Sprinkle with salt and pepper to taste and then with herb mixture. Finally sprinkle on grated Parmesan cheese. Broil 3 to 5 minutes until cheese bubbles and browns.
Mix all ingredients together and pour into unbaked pie shell. Bake 1 hour at 350°.
Cut angel food cake into small cubes; set aside. Mix pudding according to directions on box. Add sour cream; mix. Place a layer of cake cubes in a 9 x 13-inch pan. Pour part of pudding mixture over cake. Next, add a layer of pie filling. Repeat. Top with Cool Whip. Store in refrigerator. Best if made a day ahead.
Crush soup mix in pouch. Combine soup mix, bread crumbs and pepper. Beat together egg and water. Dip chicken into egg mixture. Coat with crumb mixture.
Butter bread slices and place in a long casserole dish sprayed with Pam. Beat eggs and add half and half or milk and 1 teaspoon salt; set aside. Brown sausage, drain and pour over bread in dish. Add 1 1/2 cups grated Cheddar cheese. Pour egg mixture on top and refrigerate overnight. The next morning, cook 45 minutes at 350°.
In 1-quart casserole, soften cheese in microwave. Stir in soup until smooth. Add remaining ingredients. Microwave on High for 4 minutes. Stir once during heating. Garnish with chopped tomato. Makes 4 servings.
Mix shortening, eggs, sugar and vanilla. Gradually add other ingredients. Nuts, chocolate chips or raisins may be added to dough, also. Bake at 350° or 375° for about 10 to 12 minutes.
Boil raisins, water mixture and baking soda 2 minutes and let cool. Mix sugar, Crisco and eggs. Add raisin mixture, then add flour, salt, vanilla and nuts. Use 6 Number 2 tin cans greased and floured. Fill 1/2 full. Bake at 300° for 50 minutes, then at 325° for 10 minutes.
Mix well at medium speed. Bake in 325° oven. Makes 2 long layers. Frost with Pig Pickin Cake Frosting.
Mix and press all ingredients together and roll into ball. Sprinkle with paprika. Chill and serve with crackers.
Saute onion, zucchini, yellow squash and peppers in 1 1/2 cups oil until soft (can use oil sparingly). In skillet, saute eggplant in 1/2 cup oil (can decrease oil). Add tomatoes, broth, parsley and spices. Cook for 30 to 40 minutes. Add beans, chickpeas and corn; adjust seasonings. Serve with grated Mozzarella cheese, sour cream and bread on the side. Serves 12.
Thaw spinach and drain. Slice crusts from bread and cut each slice into 4 squares. Place bread in buttered casserole, 13 x 9-inch. Beat eggs, milk and 1 teaspoon salt. Pour this over bread, allowing time for bread to soak up all liquid, at least 1 hour. Arrange tomato wedges over bread evenly and pour remaining tomato liquid over all. Add salt and pepper to taste. Mix drained spinach with undiluted mushroom soup and spoon this mixture over tomatoes, allowing the tomatoes to show through. Sprinkle cheese on top. Bake at 350° for about 1 hour or at 375° for 30 to 45 minutes if in a hurry. Serves 8.
Put enough blackberries in a large pan. Mix enough sugar to sweeten. Add cornstarch, salt and cinnamon. Mix well with berries. Put into a prepared pie shell. Dot with butter. Cover with crust with slits in it. Bake about 1 hour or until juice begins to bubble through slits in crust.
Cook onion, garlic and pepper in bacon grease until tender. Push to one side and brown hamburger. Add rest of ingredients and simmer 1 to 2 hours.
Cook beef. Add chopped onions and drain. Season with salt and pepper. Put beef and onion mixture in a saucepan. Add soups. NO water. Cut cheese into small squares and drop in saucepan. Cook on low. Cook noodles and drain. When cheese melts, pour over noodles and mix. Serve with rolls and a salad.
Drain kraut (wash if too salty). Add chopped onion, celery, bell pepper and chopped pimento. Stir until well mixed. Add sugar to vinegar; stir until sugar is dissolved. Pour over mixed vegetables; stir. Cover and set overnight. Keeps in refrigerator for several days. Serves 6 or 8.
Mix together pretzels, 3 teaspoons sugar and butter. Pat into 9 x 13-inch pan. Set aside.
Melt margarine in baking dish. Mix brown sugar and cinnamon together and sprinkle over margarine. Beat eggs and dip bread into egg to coat both sides. Lay over sugar mixture. Pour any remaining egg mixture over bread. Cover and refrigerate overnight.
Remove seeds and veins from peppers and chop fine in the blender. Can use some of vinegar to help chop in blender. Mix all ingredients except Certo and food coloring. Cook on low heat 45 minutes. Bring to a rolling boil for 1 minute. Remove from heat and let stand 5 minutes, then add Certo and your choice of food coloring. Seal in sterilized jars. Makes 6 to 7 half pints. May spread on cream cheese and serve on crackers.
Let cream cheese and butter soften at room temperature. Blend together. Stir in flour. Chill about 1 hour.
Preheat oven to 350°. Melt chocolate with 1/2 cup margarine. In bowl, combine chocolate mixture with sugar, 3 eggs, vanilla and flour. Spread in greased 13 x 9 x 2-inch baking pan. Bake 12 minutes. In mixer bowl, beat cheese, 2 tablespoons margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk then remaining ingredients. Pour over brownie layer. Bake 30 minutes or until set. Top with glaze. Cool. Cut into bars.
Grease and flour Bundt pan. Mix together sugar and cinnamon. After all other ingredients are mixed, put sugar and cinnamon on top of cake and cut through the mixture. Bake at 350° for 45 minutes.
Stir together the first 5 ingredients. Add peanut butter chips, nuts and raisins. Combine egg and milk; stir into oat mixture. Add applesauce. Beat mixture vigorously by hand for 30 seconds. Spoon into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for 50 to 60 minutes.
Mix all ingredients except chips. Sprinkle chips on top. Bake in 9 x 13-inch pan at 350° for 25 minutes.
Thicken juice of large can of sliced pineapple with heaping tablespoonfuls of cornstarch. Let this stand until ice cold. Whip the whipping cream; mix with thickened pineapple juice, then mix with the diced fruit.
Bring carrots to a boil; drain. Add tomato soup; add other ingredients. Marinate at least 24 hours in refrigerator before serving.
Drain pineapple, reserving juice. Prepare Honey Dip. Toss banana slices in pineapple juice; drain. Arrange fruit on a serving tray. Serve with Honey Dip. If ripe cantaloupe isn't available, use 3 tart apples and cut into slices. Dip in pineapple juice. Makes a good substitute.
Rinse, pat dry and slice mushrooms (about 5 1/2 cups). In a large bowl, place greens. Arrange onion rings, olives, radishes and reserved mushrooms on top of greens. Combine oil, vinegar, salt, thyme, garlic powder and black pepper; pour over salad just before serving. Toss gently to coat completely. Sprinkle with parsley, if desired. Makes 4 to 6 servings.
Stir together sugar, salt, mustard, onion and half of the vinegar. Gradually beat in vegetable oil. Gradually stir in remaining vinegar and celery seed. Makes about 2 quarts; keep refrigerated.
Cream margarine and sugar in large bowl. Blend in melted chocolate. Add egg and vanilla; blend well. Combine flour, soda and salt; gradually blend into creamed mixture. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. Cookies will still be soft. Cool on sheets until set, about 1 to 2 minutes. Cool completely on wire racks. Makes about 2 dozen.
Place ground beef in 1 1/2-quart casserole. Cook on full power for 4 to 5 1/2 minutes or until beef is no longer pink. Stir halfway through cooking time. Drain.
Brown onions and celery. Mix all ingredients and put in casserole dish. Sprinkle Ritz cracker crumbs over top. Bake at 375° until hot and bubbly.
Melt oleo in a 9 x 12-inch pan. Combine first 3 ingredients and sprinkle over melted oleo. Bake 30 minutes at 350°. Cool.
Prepare pastry and line pie pan; set aside. Cream butter with vanilla, then add sugar gradually; mix well. Then add eggs in thirds, blending well after each addition. Thoroughly blend in chopped pecans along with syrup and salt. Turn into pie shell. Bake at 450° for 10 minutes, then reduce heat to 350°. Arrange pecan halves over top of filling. Continue baking 30 to 35 minutes. Cool on rack.
Mix ingredients well. Then add 1 large can Borden cream. Mix again. Pour in freezer can and add 1/2 gallon sweet milk. Freeze.
In a bowl, cream together the sugar, butter or shortening and eggs. Add pumpkin and juice. In another bowl, sift together flour, baking powder, soda, salt, allspice and cinnamon together. Add to first mixture. Mix until blended. Add nuts and dates. Place in two greased loaf pans. Bake in a 350° oven for about 1 to 1 1/2 hours or until bread springs back at touch. Makes 2 loaves.
Cut up bananas. Put vanilla wafers in a bowl. Boil all milk, sugar and eggs together until thick, then pour it in the bowl with the bananas and vanilla wafers. Put in the refrigerator for 1 hour.
Cook potatoes in their skins. Chop up onion, celery, hard-cooked eggs and peeled potatoes.
Melt margarine and stir in dressing mix. Place 1/3 dressing in baking dish, 1/2 chicken pieces, celery soup diluted with 1/2 can stock, another layer, 1/3 dressing mix, rest of chicken, chicken soup diluted with 1/2 can stock. Top with remaining dressing. Bake at 350° for 50 to 60 minutes.
Cream together shortening and sugar; add milk. Mix well. Add eggs, one at a time, beating after each. Toast nutmeats; add 1/2 cup to batter. Add lemon juice and rind. Pour into greased 9-inch tube pan; sprinkle with remaining nutmeats. Bake in moderate oven (325°) for 1 hour and 25 minutes. Cool 5 minutes. Remove cake from pan; cool on wire rack.
In a large, heavy skillet, brown meat and onions in oil. Reduce heat to low. Mix dry ingredients in a bowl and sprinkle over meat mixture. Add vinegar, catsup and boiling liquid. Cover with a tight fitting lid. Stir often to keep from sticking. Cook 2 to 2 1/2 hours on low heat or until meat is tender.
Blend cranberries, almonds, orange rind and sugar in a food processor; then add orange juice. Make up Jell-O. When Jell-O begins to harden, add fruit mixture.
Preheat oven to 350°. Measure dry ingredients into a large bowl. Mix together; make well in center of dry ingredients. Break in eggs; add oil and pumpkin. Mix well with spoon. Add chocolate chips and mix well. Pour into a greased and floured 10-inch tube pan. Bake 1 hour and 10 minutes. (I've also used a Bundt pan.)
Put pie filling in a 2-quart oblong baking dish. Sprinkle cake mix evenly over the top. Drizzle melted butter all over the cake mix. Bake at 350° for 30 to 35 minutes until crust is golden brown. Let cool 1 hour before serving. Good warm or at room temperature. Serves 8.
Heat oven to 325°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crisp cookies. Cool 1 minute. Makes 5 dozen.
Mix all ingredients together in large bowl. Bake in a 9-inch deep dish pie crust. Bake at 350° for 30 to 45 minutes.
Cream together butter or margarine and 1 cup sugar. Add eggs; beat until light and fluffy. Sift together flour and soda; add alternately to egg mixture with 1/2 cup lemonade concentrate. From a teaspoon drop dough 2 inches apart onto an ungreased cookie sheet. Bake at 400° about 8 minutes or until lightly browned around the edges. Brush hot cookies lightly with remaining lemonade concentrate; sprinkle with sugar. Remove cookies to cooling rack. Makes about 4 dozen small cookies.
Boil sugar, milk, margarine and cocoa for 1 1/2 minutes. Start timing after mixture reaches a full, rolling boil. Remove from heat. Add peanut butter, vanilla and oats. Stir until blended. Then drop on waxed paper by teaspoonfuls. Coconut or chopped dates may be added, if desired. These may be placed in the refrigerator to hasten hardening.
Coarsely chop the cabbage and cook for 10 minutes. Drain and set aside. Melt butter in saucepan and add flour and stir until smooth. Gradually add milk and cream and cook until thick, stirring constantly. Add salt, pepper and nutmeg. Add cabbage to sauce and pour in buttered 1 1/2-quart casserole. Sprinkle with cheese and top with buttered crumbs. Drizzle with melted butter and bake at 375° for 20 minutes.
Put gluten, nuts and onion through blender. Add unbeaten eggs, bread crumbs and seasonings. Add oil (less 1 tablespoon). Put in baking pan and top with bay leaves and 2/3 cup hot water. Combine the remaining 1 tablespoon oil and 1/3 cup hot water and use for basting while baking. Bake in a 350° oven for 1 hour. Remove the bay leaves just before serving. Serve with desired gravy or cranberry sauce.
Combine rice, tomatoes, eggs and tuna. In a small bowl, combine oil, vinegar, salt and pepper; pour over salad and stir until well mixed. Chill.
Halve the English muffins and set aside. Mix by hand the remaining ingredients. Spread mixture on muffins. Cut into quarters. Place on baking sheet. Preheat oven to 400°. Bake 7 minutes and serve.
Crush blackberries, one layer at a time. Pour fruit into jelly bag and let juice drip. Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount to fruit pectin in a small bowl. Stir mixture into juice in saucepot. Add margarine. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly, add remaining sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle into jars. Wipe rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars cool, check seals. Makes about 6 cups. Jelly takes up to 1 week to set.
Prepare barbecue (medium-high heat) or preheat broiler. Mix first 6 ingredients in nonaluminum bowl. Season to taste with salt. Let stand at room temperature at least 15 minutes or cover and refrigerate up to 2 hours. Brush fillets with oil. Season with salt and pepper. Grill fish until just cooked through, about 3 minutes per side. Transfer fish to plates. Spoon salsa over fish. Yield: 2 servings.
Preheat oven to 375°.	Grease baking sheet with shortening. Measure into mixing bowl first 5 ingredients. Cream these ingredients lightly; then add flour. Knead as you add flour. Roll your dough in a ball, pinch off small amounts and pat flat on	baking	sheet.	Cook about 10 or 15 minutes. Do not overcook. Makes 24 cookies.
Preheat oven to 400° and place a large iron skillet with margarine in oven. When margarine is melted, add 1 pie crust and return to oven until crispy and slightly brown. (You may turn on broiler to speed up process.)
In large skillet, melt 4 tablespoons butter. Add corn, onion bits, salt and pepper. Stir until lightly brown. Add cream cheese and mix until cheese is melted or well blended.
In a big shallow pan, put margarine, brown sugar and Karo; cook on slow fire; boil 5 minutes. Add baking soda and beat. Pour mixture over popcorn (popped) and pecans and stir well. Cook in low oven for 45 minutes, stirring every 15 minutes.
Cook sugar, cocoa, milk and butter hard for 2 minutes. Add peanut butter and oats. Drop by spoonfuls onto cling wrap.
Boil chicken breasts for approximately 45 minutes to 1 hour. Boil mixed vegetables until tender. Separate chicken after cooling in greased Pyrex dish. Drain vegetables. Then spread vegetables over chicken, onion salt and pepper. Mix 2 cans of cream of chicken soup and 1 1/4 cups of broth. Spread over chicken and vegetables.
Line an oblong pan with aluminum foil. Salt and pepper meat. Place meat in the pan. Combine all of the ingredients and put on top of the meat. Cover with foil and cook in oven at 325° for 1 1/2 hours.
Mix ingredients together with enough flour so it is not sticky (not too hard). Let set for some time as it gives. This is enough for two strudels.
Preheat oven to 350 degrees. Bring to a boil a large pot of slightly salted water. Add pasta and cook 8-10 minutes or until tender. Drain. Place macaroni in a 2 qt. dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded cheese. Bake 25-30 minutes until cheese is brown and bubbly.
Heat thawed strawberries and jello until jello is dissolved. Mix milk and vanilla pudding mix. Add sour cream and Cool Whip. Layer ingredients, starting with vanilla wafers, strawberry mixture and pudding mixture. Top with wafers and garnish with Cool Whip and fresh strawberries.
Place in plastic bag. Shake very well coating potatoes. Then empty into a shallow baking dish. Bake at 450° for 40 minutes until done.
Soak bran and sour milk together. May add nuts, raisins or dates. Bake at 325° in convection oven for 25 minutes. Yield: 2 dozen.
Saute sausages in skillet 5 minutes, turning once. Open thighs flat, sprinkle with equal amounts of salt, pepper, oregano and parsley. Place 1 sausage in center of each thigh and roll up. Dust each thigh with flour and, holding thigh together with sausage inside, carefully dip in eggs and coat with bread crumbs. Place in baking pan in preheated 350° oven. Bake 1 hour.
Combine flour, melted butter and half of nuts. Press into bottom of 9 x 13 inch pan and bake at 350° until lightly browned. Cool.
Peel and slice apples. Add molasses and water. Cook until apples are tender. Beat oil, sugar and egg, then add flour, baking powder, baking soda, cinnamon and salt. Pour all liquid of apples. Add milk to make 1 cup of liquid; add to batter. Fold in apples. Sprinkle topping on before baking in 9 x 13-inch pan.
Blend sour cream and apricot jam together. Spread over chicken in roasting pan or casserole dish. Sprinkle with paprika and bake slowly at 325° to 350° for 1 hour and 15 minutes or until rosy and tender.
Brown beef and onion while cooking noodles as package directs. Drain noodles and stir into beef mixture. Add seasonings and all but a small amount of grated cheese and stir. Place in a greased casserole and sprinkle with remaining grated cheese. Pop into a 350° oven and bake for 1 hour.
Blend all ingredients well in large mixing bowl. Drop by teaspoon onto lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes, until brown. Cool slightly. Remove from cookie sheet to wire rack to cool completely. Makes about 4 dozen.