HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 3 cups flour, sugar, salt, yeast and soda. Heat liquids until very warm and add to dry mixture. Beat well. Stir in rest of the flour to make stiff dough. Spoon into 2 loaf pans or 3 coffee cans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. Slice and toast to serve with jam or honey.
Mix soup, sour cream and onion soup separately in bowl. Drain juice from all but 1 can of green beans and add to soup mixture. Stir well. Layer green bean mixture, potato chips, then Velveeta, green beans, potato chips, etc., ending with potato chips. Cook in microwave oven for 25 minutes; take out and put Velveeta on top to melt. In regular oven, cook at 375° for 45 minutes to 1 hour. Put Velveeta on top for last 10 minutes.
Brown turkey in skillet. Add onion and pepper. Simmer 5 minutes. Add tomatoes, taco seasoning, salt and pepper. Simmer until liquid is gone. Add cheese (reserve small amount). Stir until cheese has melted. In an 8 x 8-inch pan, layer meat mixture, then rice mixture. Repeat. Top with cheese. Bake at 350° until cheese melts, about 15 minutes.
Measure and beat all ingredients, except nuts, at low speed until just mixed. Increase speed to high and beat 8 minutes or until sugar is completely dissolved. Fold in nuts and pour into 2 (9 x 9) pans. Bake 40 minutes at 350°.
Melt butter and brown chicken; remove from pan. Saute onion and garlic; add sauce, cinnamon, salt to taste and 1/2 teaspoon Cavender's. Replace chicken and simmer covered until tender. Remove chicken; add a little water to sauce if too thick, then add 1 cup Minute rice. Let stand 5 minutes. Serves 4.
Gently mix 3/4 cup sugar, 3 tablespoons instant potatoes, yeast and 1 cup of warm water. Allow a few minutes for yeast to dissolve before start timing. Place this mixture in a large mixing bowl. Leave mixture in 80° to 85° for 45 minutes. After the 45 minutes, make a stiff batter of yeast mixture, 1/2 cup sugar, 1/2 cup oil, 1 tablespoon salt, 1 1/2 cups warm water and 6 cups bread flour. Put this in a greased bowl and turn over so all sides will be greased. Cover with foil and let rise for about 2 hours or doubled in bulk. Punch down dough and divide into 3 parts. Knead each one on floured board. Place in 3 loaf pans and let rise about 2 more hours or until doubled in bulk. Bake 30 to 35 minutes at 325°. When done, brush with butter and enjoy!!!
Melt butter with chocolate. Stir in flour and dash of salt. Add sugar. Beat eggs and add to the ingredients. Add vanilla. Pour into greased pan and bake for 30 minutes at 350°. Serve with whipped cream or ice cream. Yields 6 to 8 servings.
Cut bread into small cubes. Add brown sugar, nutmeg, cinnamon and toss together in a shallow baking dish. Alternate bread cubes and apple pie filling, ending with bread cubes. Pour melted butter or margarine evenly over top. Bake at 375° for 20 minutes. Serve with cream or hard sauce.
Place broth in large heavy Dutch oven. Add cream of chicken soup and mix into broth until smooth. Bring broth to a boil and add tortillas, cut in 2-inch squares. Add 2 or 3 drops of yellow food coloring. Turn heat on medium and cook, stirring often until thick. Add chicken, salt and pepper. Eat and enjoy.
*Fill 2-quart casserole 2/3 full of sliced, peeled and cored apples.
Beat cream cheese, then add the rest of the ingredients. Slice 4 or 5 golden and red Delicious apples and arrange around dip.
Mix all dry ingredients, then dip biscuits in melted margarine. Put in dry ingredients and mix well. Put in Bundt pan by standing biscuits on sides. Bake at 325° for 25 minutes.
Mix jello with water until dissolved. Fold in strawberries, bananas, pineapple and nuts. Pour half of mixture into a 9 x 13-inch pan and chill until firm, about 1 hour. Keep rest of mixture at room temperature. When firm, spread on sour cream and gently pour on rest of mixture. Refrigerate until firm.
Slice angel food cake into 3 even layers. Mix together cream cheese, sugar, powdered sugar, Cool Whip and lemon juice. Layer cake and Cool Whip mixture; top with cherry pie filling. Repeat twice. Ice top and sides with Cool Whip mixture; drizzle cherry pie filling on top and down sides.
Put sugar and milk in electric skillet on 260° and cook for 5 minutes. Turn off heat and add peanut butter, marshmallows and vanilla; beat. Pour onto buttered dish. Let stand until firm, then top with pecan halves and cut in squares.
Butter 3-quart mixing bowl. Stir in sugar, soda, buttermilk and butter. Microwave at 50% (Medium) for 30 to 40 minutes or until a soft ball forms in cold water; stir 2 to 3 times during cooking. Add vanilla. Beat at high speed of electric mixer until soft peaks form. Stir in pecans. Drop by teaspoonful onto wax paper. Cool until firm. Store in tightly covered container in freezer no longer than 3 months or in refrigerator no longer than 1 1/2 months. Yield: 4 dozen.
Mix first three ingredients. Add vinegar and water; stir well and cook over low heat, stirring constantly until thick. Cool, add remaining ingredients.
Mix ingredients together in a large saucepan. Stir well and cook over medium heat until honey-colored (light). Stir constantly. Turn heat off and add scant teaspoon soda and mix real good.
Mix in order listed but not cheese. Pour half of mixture into a hot greased pan (iron skillet). Sprinkle half of cheese on this; add remaining mixture. Cover with cheese. Bake at 350° for 35 to 40 minutes. This will make a 10 1/2-inch round skillet; don't make too thick.
Dissolve 1 package jello in 1 cup boiling water. Add 1 package strawberries (thawed), 1/2 the pineapple and 1 banana. Let chill. Spread with layer of sour cream. Repeat with remaining ingredients and put on top of sour cream; chill.
Buy several pizzas from St. Paul's Sr. High U.M.Y.F. at their annual pizza sale. Preheat oven to 375°. Bake pizza directly on rack until done. Eat heartily and take joy in the fact that you have had a good pizza and have helped the youth of our congregation.
Pour 1 can of each soup into crock-pot. Place steak on top of soup. Pour remaining 2 cans of soup on top of steak. Cook on low heat all day. Recipe can be divided.
Prepare angel food batter as directed on package. Spread half of batter in a greased, wax paper-lined jellyroll pan. (Use remaining batter for cupcakes.) Bake at 375° for 15 to 20 minutes; cool. Add vanilla to whipped cream; reserve 1 cup. Fold 2 cups marshmallows into remaining whipped cream; spread on jellyroll and roll up. Top with whipped cream; sprinkle with marshmallows. Chill several hours. Makes 8 to 10 servings.
Combine all ingredients. Reserve 3 tablespoons for topping. Press remainder on bottom and up sides of 9-inch spring-form pan.
Combine all ingredients except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. Reserve 2 cups mixture; press remaining onto bottom of greased 13 x 9-inch baking pan. Spread preserves evenly over base. Sprinkle with reserved mixture. Bake in preheated hot oven at 400° for 25 to 30 minutes or until golden brown. Cool. Cut into squares.
Wipe the veal shanks with damp towels. Combine the flour, salt and pepper. Rub into veal shanks, coating them well on all sides. Slowly heat oil in Dutch oven. Add veal shanks, 3 at a time, and brown well on all sides, 30 minutes in all. Remove as browned.
Mix all ingredients, except tomato sauce, thoroughly and shape into small balls. Put in open roasting pan and pour tomato sauce over all. Bake 1 hour at 350°.
Cream shortening, sugars, eggs and vanilla. Sift together flour, soda and salt. Add dry ingredients to creamed mixture; mix well. Stir in 1/2 cup M&M's (reserve the rest for decoration). Drop by teaspoon onto ungreased cookie sheet. Decorate tops with rest of candy. Bake at 375° for 10 to 12 minutes.
Cook dates, salt, sugar, water and lemon juice until thick; add nuts. Cream butter, brown sugar and eggs. Add flour, salt, soda and vanilla. Chill in fridge 1/2 hour. Divide in 3 parts. Roll out to 1/4-inch rectangle. Spread thin layer of date mix. Roll up like a jelly roll and chill until firm enough to slice. Bake at 350° for 12 to 15 minutes.
Mix sour cream, mayo and cream cheese together. Spread on flat dish to form a round base. Add shrimp cocktail sauce, then shrimp. Add cheese, then onion tops or green peppers. Last, add tomatoes. Serve with crackers.
Drain cherries and set aside (save the juice). Cream butter, sugar and vanilla; add eggs. Mix well. Add dry ingredients. Form 1-inch balls. Place 2 inches apart on a cookie sheet. Press cherry into center. Set aside.
Beat softened cream cheese and sugar together. Mix in sour cream and vanilla. Fold in whipped topping. Pour mixture into graham cracker crust; spoon cherry pie filling over pie. (May substitute your favorite fruit filling for topping.) Makes 8 servings.
Mix all ingredients together. Chill. Garnish and serve with crackers, chips, vegetables, etc.
Add to top of pie and bake at 325° about 15 minutes or until brown. Remove and let cool.
Simmer chicken breasts in small amount of salted water with onion and celery for 45 minutes. Cool in stock. When cool, skin and debone. Cook broccoli in salted water until tender-crisp. Layer broccoli in bottom of buttered 9 x 13 x 2-inch baking dish. Put chicken breasts on broccoli spears. Mix undiluted soup, mayonnaise, lemon juice and curry powder. Pour over casserole. Sprinkle with cheese and top with buttered crumbs or stuffing mix. Bake at 350° for 30 minutes or until hot and bubbly.
Cook onions in butter for 5 minutes. Do not brown. Put in casserole dish. Add milk and soup. Put cheese on top and stir lightly. Arrange bread on top and bake at 350° until bubbly and brown.
Put all ingredients in bowl except eggs; beat at low speed until mixed (a thick batter); last add eggs and mix well. Fold in fresh cherries. (Also good made with fresh peaches, black raspberries, blackberries or blueberries). Bake at 350° for 30 to 35 minutes. Serve warm with milk or cream.
Mix sausage and bread crumbs well. Shape into small balls. In hot skillet, brown balls; remove and add sugar, mustard, soy sauce and water. Return balls and bring to boil. Lower heat; cover and simmer 5 minutes or until liquid is gone.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. *If using corn tortillas, cut them in strips and layer with chicken in pan. If you are using corn chips, crush them and sprinkle on top of casserole. Mix soup, milk, sour cream, green chiles and onion in bowl; pour over chicken. Sprinkle cheese over soup mixture and chips, if using them. Bake about 45 minutes.
Melt butterscotch chips and peanut butter in double boiler. When melted and smooth, remove from heat and stir in corn flakes. Drop onto waxed paper in teaspoon amounts. Cool until firm and cool.
Slice zucchini thin. Slice onions fine. Cover with water. Add salt. Let stand 2 hours. Drain well. Bring remaining ingredients to a boil and pour over vegetables. Let stand 2 hours again. Bring to a boil and boil 5 minutes. Pack immediately (very hot) in sterilized jars and seal. Yields 3 pints.
Crumble sausage into 2-quart casserole. Add green pepper and onion. Microwave at High 3 to 6 minutes or until meat is no longer pink. Break sausage into small pieces; drain well. Spread in 8 x 8-inch baking dish. Set aside. Beat egg, milk, salt and pepper in 2-quart casserole. Reduce power to 50%. Microwave 5 to 9 minutes or until eggs are set but still very moist, stirring every 2 minutes. Pour eggs over sausage. Sprinkle cheeses over eggs. Cover with wax paper. Place an inverted saucer in oven. Microwave at 50% until center is set (10 to 12 minutes) but slightly moist on top, rotating 1/4 turn every 3 minutes. Let stand covered 5 minutes.
Brown roast on	all sides in oil in a Dutch oven. Add seasonings, onion, cranberry sauce, water and apples. Simmer 1 1/2 to 2 hours. Remove meat from pan. Combine cornstarch and vinegar. Stir into liquid in pan.	Heat to boiling. Stir until thickened.	Serve with noodles or rice.
Drain peaches thoroughly. Mix cornstarch, cinnamon, nutmeg and lemon juice and turn into baking dish. Combine oats, butter, sugar and salt. Mix until crumbly. Sprinkle over peaches. Bake at 375° approximately 30 minutes.
Dissolve sugar with the hot water, then add Kool-Aid and mix until dissolved. Add pineapple juice. Add ginger ale last, mixing very slowly.
Mix sugar and flour throughly. Add cocoa and mix. Add 1/4 cup of milk and mix. Add eggs and remaining 1 3/4 cups milk. Mix well. Cook in microwave for about 10 minutes. Stir several times until thick. After cooking add butter and vanilla. Cool and pour into crust.
Bring salted water to a boil. Sprinkle corn meal very slowly and stir continuously until thickens, about 20 minutes. Pour in large platter or individual serving plates. Top with favorite tomato sauce and grated cheese. Serves 4.
Mix all ingredients. Butter a Bundt cake pan and sprinkle with sugar before pouring mixture in pan. Bake for 55 minutes in 350° oven. Let cool 15 minutes before removing. This is easy and everyone loves it!
Preheat oven to 350°. Grease and flour a 16 x 10-inch pan. Combine caramels and 1/3 cup Pet milk in a heavy saucepan. Cook over low heat, stirring constantly until all caramels are melted (keep warm).
Cream margarine and 1/3 cup confectioners sugar in mixer bowl until light and fluffy. Stir in water and vanilla. Add flour and salt; mix well. Stir in dates and pecans. Shape into thirty 1-inch balls. Place on ungreased 10 x 15-inch baking sheet. Bake at 300° for 20 minutes. Roll warm date balls in 1 cup confectioners sugar. Yield: 30 servings.
Cook green beans in salted boiling water in a small covered saucepan, separating beans with a fork, for 8 minutes, until crisp-tender.
Mix all ingredients. Fold in blueberries. Bake 25 to 30 minutes. Do not overbake. Preheat oven to 375°.
Put butter in bowl of electric mixer. Beat on medium speed until butter is fluffy. Add cream cheese, beat until well incorporated. Beat in flour, sugar, and salt until most of flour is mixed. Finish mixing by hand. (Do not overbeat or kolachy will be tough.) Flatten dough into a disk; wrap in plastic wrap. Chill 4 hours or overnight.
Place slices of cabbage in bottom of large skillet or cooker. Add a layer of sliced potatoes. Next add a layer of wieners, cut in 3 pieces. Melt a stick of butter and pour over layers. Cook until done. You might need to add a little water.
Combine Ricotta cheese, eggs, 1/2 teaspoon salt and pepper. In a lightly oiled 9 x 13-inch baking dish, pour sauce (1/2 cup) on bottom and spread evenly. Place first layer of noodles on top. Spread a heavy layer of sauce and meat. On top of this, spread evenly part of the Ricotta cheese mixture. Place a layer of Scamorze cheese. Now, repeat these layers until the top.
Mix butter, Crisco and sugar. Beat until fluffy. Add remaining ingredients. Beat for 10 minutes. Bake 1 hour and 15 minutes at 325°.
Add all ingredients; adding half & half to fill line of your ice cream maker. Stir and freeze. Makes 1 gallon of Ice Cream.
Heat oven to 350°. Place chops in baking pan. Salt chops and top with lemon slice (can use juice, also). Sprinkle generously with brown sugar. Pour 1 tablespoon of catsup on each. Bake 1 hour. Baste occasionally.
Stuff roast with crushed garlic, salt and black and red pepper. Plenty of salt on outside (this makes it brown nicely). Marinate overnight in a baking plastic bag with soy sauce. Take out of plastic bag. Brown on all sides in an iron pot (no flour). Cover and cook on low heat 3 to 4 hours. Take out roast and thicken gravy with a little flour. Soy sauce mixture can be frozen and used over in the plastic bag.
Dip each piece of chicken in marinade and let stand 30 minutes. Bake at 300° to 350° for 50 minutes.
Parboil potatoes 6 to 8 minutes. Drain. Reserve. Saute first 5 ingredients in oil for 3 or 4 minutes. Add tomatoes, potatoes, oregano, garlic salt/powder, black pepper and cook over medium to low for no more than 5 or 6 minutes. Delicious whole meal served with cornbread. Lock the door, take the phone off the hook and turn off television cause you won't want to be disturbed once you start eatin'.
Blend all ingredients (except poppy seed) in blender. Stir in seed. Keeps 2 to 3 months.
Mix sugar, flour and Grape-Nuts. Add butter. Add eggs, one at a time; mix thoroughly. Add vanilla. Add milk slowly; mix thoroughly. Pour into well buttered baking dish; bake for 1 hour at 375°. Serve warm or cold with whipped topping.
Combine white sugar and cinnamon in a bag. Shake to mix. Place one biscuit at a time in sugar mixture and shake. Place or pile in well-greased Bundt pan or tube pan.
Place bread cubes in a 9 x 13-inch dish. Sprinkle with crumbled meat and top with cheese. Combine remaining ingredients and beat well. Pour over cheese. Chill at least 8 hours. Remove from refrigerator and bake in a 350° oven for 40 minutes.
Mix 2 tablespoons of the flour and the ginger. Coat pork with the flour mixture. Heat oil in a 10-inch skillet. Fry pork until brown; remove from skillet.
Measure 1 cup of cheese and layer on bottom of pie shell. Layer bacon and onion on top of cheese. Layer the remaining 2 cups of cheese on top. Beat eggs and pepper. Add half and half and mustard. Pour this mixture over the layered ingredients in pie shell. Bake at 400° for 40 minutes.
Mix first 5 ingredients. Press in bottom of 9 x 13-inch pan, saving some crumbs for top. Slice or spoon ice cream and layer it on top; as it softens, spread around so it's even. Top with crumbs. Freeze. Cut into individual servings.
Mix and shape. Bake at 375° for 15 to 20 minutes.
Peel eggplant and cut into small dices. Parboil until soft. Drain. Cut bacon into small pieces and fry. Drain. Mix all ingredients together in 9 x 13-inch baking dish. Cover with bread crumbs. Bake at 350° for one hour.
Mix vinegar and milk together. Heat oven to 350°. Grease an 8-inch pie pan.
Mix all ingredients well. Pour into 9 x 13 pan. (I like to use iron skillet.)	Bake at 450° until golden brown.
Cream sugar and butter until light and fluffy. Sift flour with baking powder; add alternately with milk to sugar mixture. Add nuts and vanilla. Beat egg whites with salt. Fold into batter. Pour into well-greased and floured cake pans. Bake at 350° for 30 to 35 minutes.
Heat oven to 350°. In large bowl, stir together flour, sugar, cocoa and salt. Cut in margarine until crumbly. Stir in 1 beaten egg. Press mixture evenly on bottom of ungreased 13 x 9 x 2-inch pan. Bake 25 minutes.
Spread crescent rolls in pan and bake at 350° until brown. Mix softened cream cheese, sour cream, Miracle Whip and Hidden Valley Ranch until smooth. Spread on cooled crust and top with diced onions, green pepper and tomatoes. Add shredded cheese, bacon bits, olives and fresh mushrooms if desired. Refrigerate until ready to serve.
Mix all ingredients. Drop by teaspoon on cookie sheet sprayed with Pam. Bake at 300° for 15 minutes.
Cook bowtie pasta until al dente. Mix all ingredients in a bowl. Pour into a greased baking dish. Top with 1 cup Mozzarella cheese. Bake 25 minutes in a 325° oven.
In a mixing bowl slightly beat eggs. Stir in corn syrup, brown sugar, melted butter and salt. Add pecans and vanilla to mixture. Pour into a deep dish Pet-Ritz pie crust shell. Bake on preheated cookie sheet at 375° until center is set when gently shaken, about 30 to 35 minutes. Cool.
Layer cheese and chilies in a lightly greased, 12 x 8 x 2-inch baking dish. Pour eggs over top. Bake at 300° for 45 minutes or until center is firm. Cut into squares to serve. Serve hot or cold.
Combine dry ingredients in mixing bowl. Add liquid and eggs, then add sausage and corn. Fry on hot griddle like pancakes (using some sausage drippings). Serve with country gravy and fresh fruit salad (if desired).
In frying pan, saute onion, celery and chicken in oil until chicken is golden and celery and onions are clear.
Slice Twinkies; place in 9 x 13 pan, sticky side up. Slice bananas over Twinkies. Mix pudding with milk. When thick, add pineapple. Spread over bananas. Spread Cool Whip. Refrigerate.
Combine all ingredients and cook at a slow boil about 1/2 hour. When thick and clear, it's done. Seal in sterilized jam jars. (Do this when jam is hot and invert the jar.) It will keep indefinitely. Makes 4 to 5 small jars.
Dip chicken breasts into sour cream to coat, then coat with crushed Ritz crackers. Lay in pan and dribble the melted butter over the top. Bake about 20 minutes at 350°.
Preheat oven to 375°. On floured surface, separate dough into 4 rectangles. Gently pinch perforations together on each rectangle. Roll each into a 7 x 5-inch rectangle. Arrange ham and cheese on dough, leaving 1/2-inch rim of dough all around. Spread mustard on each one. Brush rim of dough with egg. Fold dough and filling over so the 5-inch sides meet. Seal edges. Place on cookie sheet and bake 12 to 15 minutes until brown. Serves 4.
In a large saucepan, combine broth and rice. Cook over medium-high heat to boiling. Reduce heat to low. Cover and cook 15 minutes or until rice is tender, stirring occasionally. Add mixed vegetables, chicken and parsley. Heat through, stirring occasionally.
Place raspberries with syrup in container of electric blender; process until smooth. Strain raspberry puree; discard seeds. Combine puree and remaining ingredients in large pitcher.
Heat oven to 375°. Spray small rimmed cookie sheet with nonstick cooking spray. Scrub 2 medium size baking potatoes (about 6 ounces each); cut each into 8 lengthwise wedges. Arrange wedges in single layer on prepared cookie sheet. Spray lightly with nonstick cooking spray. Sprinkle with 1/8 teaspoon each salt and black pepper. Bake 25 to 30 minutes, turning wedges over halfway through cooking time. Makes 4 servings.
In a blender, put mustard, vinegar, catsup, lemon juice and oil, then add onions, celery, Tabasco and salt; blend. Boil shrimp; peel and mix with blended ingredients. Marinate at least 24 hours. Serve as party food using toothpicks or as an appetizer on shredded lettuce.
Cream butter, sugar and eggs together. Add sifted dry ingredients. Cover and chill at least 1 hour. Roll out 1/8-inch thick on lightly floured cloth or board. Cut into desired shapes. Place on ungreased baking sheet. Sprinkle with sugar. Bake at 400° for 6 minutes.
Prepare topping. Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, nondairy milk, shortening and 1 1/4 cups of the flour. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in remaining flour; continue stirring until smooth. Drop batter by tablespoonfuls onto topping in pan. Cover; let rise in warm place until double, about 1 hour.
Cream butter (or margarine) and sugar. Add vanilla and chocolate and mix until well blended. Add all flour and baking powder, then all milk to chocolate mixture. Mix well (add nuts). Pour batter into greased 9-inch square pan.
Heat Karo syrup and sugar in large bowl in microwave until bubbly and rolling in bowl (about 5 minutes). Add peanut butter and stir until creamy. Add Rice Krispies and mix well. Press into lightly greased 9 x 13-inch pan. Melt chips and use to frost bars. Store in airtight container.
Separate chicken wing at joint. Cut off tip. Mix remaining ingredients and pour over chicken. Cover and refrigerate 2 to 4 hours. Drain chicken.
Brown and drain the meat; add taco seasoning and simmer according to package directions. Stir in sour cream and corn. Pour the mixture into a casserole dish. Pour the cornbread mixture on top. Bake according to the cornbread directions until an inserted knife comes out clean. Serve with sides of salsa.
Heat oven to 350°. Line 12 medium muffin tin cups with paper liners. Place a wafer in each cup. Beat cream cheese and sugar in a medium bowl until fluffy. Add vanilla. Beat in eggs, 1 at a time. Fill cups 3/4 full. Top with mini Reese's cup and bake 15 minutes.
Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate; mixing well. Add flour to butter mixture, mixing well; stir in walnuts.