HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the salt, yeast and 2 cups flour in a large bowl. Combine the oatmeal, light molasses, water and margarine in a saucepan; heat to 120° to 130°. In mixer, add liquids to dry. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes by hand. Stir in 2 1/2 cups flour. Cover bowl (no knead). Rise 45 to 60 minutes. Grease 2 (2-quart) casserole bowls; divide dough. Turn to grease top. Rise until double (30 to 45 minutes). Bake at 350° for 35 minutes. Brush melted margarine on top when done.
Grease and flour Bundt cake pan. Mix first 5 ingredients well on beater for 5 minutes. Pour half the batter in the prepared pan. Prepare topping of sugar, cinnamon and nuts. Pour half the topping on batter in pan. Swirl with a fork. Pour in the rest of the batter. Sprinkle on the rest of the topping. Swirl with a fork. Bake at 325° for 65 minutes. Let stand for 10 minutes before removing from pan.
Cook onion and celery in butter until tender. Mix seasonings; sprinkle over bread cubes. Add onion mixture and water. Combine. Stuff thawed, rinsed turkey and roast immediately. Yield: 4 cups (enough for 6 pound turkey).
Peel and dice potatoes. Peel eggs and separate yolk from white. Dice egg whites. Next add egg yolks to mayonnaise and mix. Grate onion into mix. Add white wine vinegar and celery seeds. Mix, chill and serve.
Cook spaghetti in broth of cooked chicken, with water added to make enough liquid. While this is cooking, fry onion in oil until clear. Add pepper and tomato soup. Add mushrooms and simmer. Chop cooked chicken and place with spaghetti in a large pan. Add the tomato mixture, cover with grated cheese and place in a slow oven until cheese melts.
Spray a 6 x 10-inch glass baking dish with cooking oil. Line a glass dish bottom with crescent dinner rolls. Cut sausage in half longways on top of rolls; grate cheese and sprinkle on top of sausage. Beat eggs or Egg Beaters well. Add 1/2 cup milk. Beat again until double. Pour egg mixture over top. Bake at 350° for 30 to 35 minutes. Remove the dish from oven. Shake to see if egg mixture is set. Eat while hot. Mushrooms or chopped vegetables can be added, if wanted.
Beat eggs. Add crushed crackers and other ingredients. Mix well; let stand until mixture raises a little. Drop by heaping teaspoon to form a pattie, into a heated skillet with a little oil or Crisco, melted. Brown on each side. These patties fry fairly fast.
Cook to rolling boil, stirring constantly. Boil 1 minute. Beat until thick.
Melt butter, add flour and stir to blend. Add cold milk slowly. Cook until thickened, stirring constantly. Add remaining ingredients and stir until cheese melts. Serve hot over vegetables.
Beat egg yolks light; add water and beat. Add sugar and beat. Sift flour, baking powder and salt together and stir into egg yolk mixture; add vanilla.
Cream oleo, sugar, vanilla and almond extract. Add flour. Form in rolls. Roll in colored sugars and slice into 1/4-inch slices. Bake about 10 minutes at 370°. Don't brown. Very pretty and delicious around the holidays.
Mix oil and all ingredients. together. Put crackers in large sealable container. Pour mixture over crackers and seal. Shake well to cover crackers. Allow to sit for 24 hours (shaking occasionally) before serving.
Mix pudding, milk, sour cream and approximately 1/3 of Cool Whip. Alternate layers beginning with wafers, bananas, then pudding. (I usually do about 3 layers.) Top with remaining Cool Whip. Sprinkle with vanilla wafer crumbs. Chill for at least several hours before serving.
Add sugar, corn meal and vinegar to the beaten eggs and continue to beat. Add melted butter to mixture and pour into pie shell. Bake at 350° for 40 minutes.
Mix with mixer the cake mix, eggs, oil and oranges. Put into greased tube pan (I spray with Pam). Bake for 40 to 50 minutes at 350°. Let cake cool.
Blend together eggs, sugar and oil. Sift together flour, baking soda, cinnamon and salt. Stir into egg mixture. Fold in apples and nuts. Bake in a greased 9 x 13-inch pan at 350° for 1 hour. When cooled, cut in squares and sprinkle with powdered sugar.
Combine cracker crumbs and 1/2 cup melted butter. Stir well. Press into bottom of pan. Combine egg and 1/2 cup butter. Beat in powdered sugar. Pour over crust. Put granulated sugar and strawberries in bowl and mix. Put bananas on top of egg mixture. Alternate layers of strawberries and pineapple. Top with Cool Whip and cherries. Sprinkle pecans over top.
Cook cranberries with water and sugar until berries start to pop. Add first seven ingredients together. Add cranberry mixture to this.
Add lemon juice to crab meat. Mix 1 cup cheese with onion, tomato paste, sour cream, salt, pepper, nutmeg and sherry. Pour over crab meat. Add spinach; mix well and turn into baking dish. Top with remaining cheese and bake at 350° for about 30 minutes, until hot and bubbly.
Chill orange drink, pineapple juice and ginger ale. Pour orange drink and pineapple juice into punch bowl. Add sherbet. Pour in ginger ale just before serving.
In a large mixing bowl combine pineapple and dry pudding mix. Mix in whipped topping, marshmallows and nuts. Stir until well mixed. Keep in refrigerator until ready to serve.
Combine 1/2 cup sugar and cinnamon in a large bowl; mix well. Add apples, raisins and lemon juice, tossing to mix. Pour into buttered pie pan.
Drain juice from pineapple and save. Mix drained pineapple with undrained mixed fruit. In a separate bowl, mix the pineapple juice with pudding mix, Tang and bananas. Pour over fruit and chill.
Mix shortening, sugar and eggs thoroughly. Stir in milk. Blend flour, soda, salt; stir into mixture. Add nuts. Chill dough at least 1 hour. Drop rounded teaspoons about 2 inches apart on a greased cookie sheet. Bake at 400° for 8 to 10 minutes or until almost no imprint remains when touched lightly with finger. Makes about 5 dozen.
Dissolve Jell-O with 1 cup of hot water until completely dissolved. Add pineapple juice and cranberry sauce. Stir. Chill 45 minutes. Stir in the pineapple, celery and nuts. Chill until set and serve. Makes about 1 large Tupperware mold. Place on leaf of lettuce and serve with Cool Whip.
Add apples to first mixture and toss. Arrange apples and sugar and spices in 1-1/2 qt. baking dish. Then mix second mixtures with fingertips until crumbly then toss on top of apples. Bake 400° for 45 minutes. 1/4 c. sliced toasted almonds may be tossed on top about 15 minutes before baking is complete.
Cream together the margarine and sugar. Add eggs, vanilla and sour cream. Sift together the flour and soda. Add egg mixture. Pour in greased tube pan and bake 1 hour and 15 minutes at 325°.
Bake at 350° for about 50 minutes or until tests done. Cool and frost with Cool Whip before serving.
Cook cabbage and onion in a small amount of boiling salted water in saucepan for 10 minutes or until wilted; drain well. Layer cabbage mixture, cheese and soup 1/2 at a time in casserole. Top with crumbs. Bake at 400° for 15 minutes. Yields 8 servings.
Mix beans, onion, celery and garlic salt. Mix rice and bell pepper. Arrange bean mixture, rice mixture and ham on a serving plate. Serve with Snappy Dressing (see below).
Heat oven to 375°. Mix flour and seasonings. Coat meat with flour mixture; reserve remaining mixture. Melt shortening in skillet; stir in reserved flour mixture. Heat to boiling, stirring constantly. Pour over meat; cover with aluminum foil. Bake for 45 minutes.
Blend all ingredients in large bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 10 inch Bundt pan. Bake at 350° for 50 - 55 minutes, or until cake springs back when lightly pressed and begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes, remove and cool on rack. Sprinkle with confectioners sugar, if desired.
Combine pudding mixes and milk. Blend for 2 minutes or until thickened. Add pineapple tidbits, sour cream and 1/2 cup juice. Tear 1/3 of angel food cake and put in trifle bowl. Add 1 to 2 teaspoons juice over cake to moisten. Pour pudding mixture over angel food cake. Alternate this cake and pudding mixture. Add Cool Whip on top just before serving.
Blend all ingredients together and spread on tortillas. Roll and wrap in wax paper. Let set overnight. Cut into slices and serve.
In a greased 2-quart casserole, arrange potatoes in 3 layers, sprinkling each layer with 1 tablespoon onion, 1 tablespoon flour, 1/2 teaspoon salt, pepper to taste and 1 tablespoon butter or margarine. Heat milk to scalding. Pour over the potatoes. Cover and bake for 30 minutes. Uncover and bake 60 minutes or until tender. Let stand 5 or 10 minutes before serving.
Combine cream cheese, milk and lemon juice. Beat until smooth. Fold in Cool Whip. Stir in pecans and fruit. Pour into pie shells. Refrigerate several hours. Delicious and so fattening!
Melt butter in baking dish. Add peaches. Mix sugar, flour and milk real good. Pour over peaches; do not stir. Bake at 325° until done (45 minutes to 1 hour).
Mix rice, 1 egg and Swiss cheese. Press into 9-inch pie pan; refrigerate. Beat 3 eggs, milk, salt, nutmeg, sugar and pepper. Stir in ham and Cheddar cheese. Could also add chopped onion if you would like. Pour into crust and bake 15 minutes at 400°. Reduce and bake at 300° about 30 minutes. Let cool before cutting. Serves 4 to 5.
Mix all the ingredients. Heat some sugar until it turns brown. Put the sugar in a mold and you put the mix inside. Put the mold on the stove container which should be filled with water; you let it cook for 1 hour at 350°.
Have cream cheese at room temperature; mix all ingredients together. Roll in crushed nuts. Allow 1 day to chill.
Mix Bisquick and sausage well. Melt cheese and mix with Bisquick and sausage. Make into small balls. Freeze on a cookie sheet. When ready to serve, bake at 350° for 10 minutes. Serve hot.
Cut broccoli into bite-size florets. Run under hot-hot water for 30 seconds. Pour ice water over immediately (best to use colander to drain well). Add onions, cheese and bacon to broccoli and toss.
Beat all ingredients in blender. Pour into greased pie pan. Bake at 350° for 50 minutes.
Arrange potato wedges, peel side down on a cookie sheet. Mix remaining ingredients and brush over potatoes. Bake in preheated 375° oven for 45 minutes or until potatoes are golden brown and tender, brushing occasionally with oil mixture.
In a medium bowl, combine egg, catsup, salt, onion powder, chili powder and seasoned pepper; stir in cereal to coat. Let stand 5 minutes. Stir mixture to break up cereal. Add ground beef; mix well. Press gently into 9-inch pie plate, shaping to fit.
Preheat oven to 350°. Boil chicken; remove from bone. Beat eggs. Add all other ingredients in order. Pour into a 9 x 13-inch pan. Bake for 45 minutes.
Mix together flour, sugar, cup of butter and salt. Press in ungreased jelly roll pan. Bake at 350° for 12 minutes.
Mix all ingredients (except stuffing and butter). Add butter to stuffing. Put 1/2 in bottom of baking dish and the other 1/2 on top. Bake at 325° for 35 to 40 minutes.
Spray 8 1/2 x 11-inch glass or metal pan with Pam or lightly grease. Place bread in pan. Melt oleo and pour over bread.
Brown beef and onion; drain fat. Stir in chili powder, garlic salt, peppers, tomatoes, beans, rice and water. Cover and simmer for 20 minutes. Top with cheese. Cover until cheese melts (3 minutes). Sprinkle chips around edge.
Peel and chop potatoes. Boil on stove top until very soft. Drain water. Add 1/2 stick of butter; stir until melted. Add sour cream; mix thoroughly. Add parsley and garlic powder to taste. Add salt and pepper to taste.
If using hamburger, brown and drain. Add meat, potatoes, beans and tomatoes in a baking dish. Add salt and pepper to taste. Cook in a 350° oven until hot. Top with shredded cheese. Return to oven until cheese melts.
Mix ingredients and marinate steak in sauce for 4 hours. Broil steak. Slice thin diagonally.
Brown ground beef and onion in iron skillet over coals. Drain on paper towels; season with salt. Separate crescent rolls into triangles and place in skillet, points toward center, to form circle. Press together, making crust and rim of crust. Spread 1/2 pizza sauce over dough. Spoon ground beef over sauce. Top with mushrooms, olives and bell pepper. Pour remaining sauce over all. Sprinkle with cheese. Place pan, covered with foil, over medium coals. Cook 20 or 30 minutes or until crust is lightly brown.
Cook tomatoes until tender. Cook onion in olive oil until light tan in color. Can be canned at 15 pounds pressure for 1 hour.
Mix all the dry ingredients. Add egg, milk and margarine, mixing well. Mix in the onion and spinach. Stir in the cheese. Place in a greased 9 x 13-inch pan and bake at 350° for 35 minutes.
Grease wax paper and line a 15 x 10 x 1-inch jelly roll pan. Set aside. Sift together flour, spices and salt. In bowl, beat eggs	at high speed for 5 minutes. Gradually add sugar to eggs. Stir in pumpkin and lemon juice. Fold in dry ingredients. Pour into prepared pan. Top	with chopped pecans. Bake at 375° for 15 minutes. Turn out onto a towel sprinkled with powdered sugar. Remove wax paper. Roll from small end, rolling towel as you roll. Lift to cooling rack. While cooling, mix powdered sugar, cream cheese, butter and vanilla until smooth. Spread on	unrolled cake and reroll. Sprinkle with powdered sugar. Slice.
Peel and slice potatoes. Thinly slice onion. Preheat oven to 350°. Place 1/3 of potatoes in casserole dish. Place 1/3 of onion on top.
Combine butter, milk, sugar and cocoa; boil 1 minute. Pour over oatmeal and coconut. Quickly scoop with #40 scoop and drop on trays.
Saute in pan, garlic powder, salt, onion and celery. Combine all ingredients, except dressing, and put in casserole dish. Mix dressing with melted butter and put on top. Bake at 350° until it's bubbly.
Bring oleo, peanut butter, water and oil to a boil and add remaining ingredients. Pour into a well-greased and floured jelly roll pan or a deep cookie sheet (use large pan). Bake for 20 minutes at 375°. Frost with Peanut Butter Frosting.
Fry bacon crisp and drain. Using small amount of bacon drippings, fry onion, green pepper and carrot. Add scrambled eggs to vegetables. When done, remove from skillet. Put butter in skillet and fry cooled rice until brown. Add chopped meat and the vegetable/egg mixture. Add seasonings and soy sauce. Remove from heat and add finely chopped green onion, if desired.
Use hot water to mix jello; then add rest of ingredients and mix well. Add remaining water. Mix and pour into mold.
Cream butter; gradually add sugar and flavorings. Beat until light. Add eggs one at a time, beating thoroughly after each. Add sifted dry ingredients alternating with sour cream and brandy. Blend well. Put in greased 3-quart Bundt or tube pan. Bake at 325° about 1 hour and 15 minutes. Cool in pan on rack. Store in airtight container.
Cook syrup, sugar and cream to soft ball stage. Add rest of ingredients and stir together. Spread in a buttered pan. Use a jelly roll pan or 1/2 sheet pan. Cool and cut.
Cream sugar and margarine. Add eggs, one at a time. Add milk and flour. Chop candy, dates and nuts and dredge in 3 tablespoons flour. Add coconut and add to batter. Bake in angel food cake pan at 300° for 2 1/2 hours. Combine 1 cup orange juice and 2 cups powdered sugar. Pour over cake as soon as removed from oven. Let stand overnight.
Sift first 4 ingredients. Cream butter and sugar. Blend in egg, milk and flavoring. Add dry ingredients. Chill 2 hours or more. Roll 1/8-inch thick. Cut into shapes. Bake at 350° for 10 to 12 minutes.
Drain oranges and pineapple and set aside. Mix together buttermilk and vanilla pudding until smooth. Fold in Cool Whip and then add the fruit. When ready to serve, add chopped cookies.
Cream together tuna fish, cream cheese and mayonnaise. Add to taste the Worcestershire sauce, lemon juice, curry powder, grated cheese and grated onion. Bake at 400° for 30 minutes. Serve with crackers.
Cream sugar and shortening together, then add eggs and molasses. Mix spices with flour. Alternately add flour and buttermilk. Chill and roll out. Cut with cookie cutter and place on lightly greased pan. Bake at 350° until done. Makes approximately 5 dozen, depending on size of cookies. They keep well and can be frozen.
Combine peas, beans, celery, pimento, onion and green peppers. Heat sugar, wine vinegar, salad oil, paprika and salt to boiling. Cover vegetables with mixture and refrigerate.
In large bowl with fork, mix flour, sugar, walnuts, baking powder and salt. In another bowl, with fork, beat eggs. Stir in oil, zucchini and lemon peel. Stir into flour mixture just until flour is moistened. Spread batter evenly in pans. Bake at 350° for 1 hour.
Sift flour the baking powder and salt. Cream butter and sugar. Add eggs one at a time. Add dry mixture alternately with milk. Mash 1/2 cup blueberries. Stir with fork. Add rest of berries. Sprinkle muffins with sugar before baking. Grease muffin pans well. Bake at 375° for 30 minutes.
Melt butter and oil in pan. Brown chicken and put in casserole dish. In same frying pan, saute mushrooms 5 minutes. Stir in flour. Add soup, wine and water. Simmer until thick. Stir in cream, salt, tarragon and pepper. Pour over chicken. Bake uncovered at 350° for 45 to 60 minutes. Mix in artichoke hearts, onions and parsley. Bake 5 more minutes.
Cook sugar and corn syrup in 3-quart saucepan, over moderate heat, until mixture boils. Remove from heat, stir in peanut butter. Mix in Rice Krispies. Press into buttered 13 x 9-inch pan. Let harden. Melt over hot (not boiling) water semi-sweet morsels and butterscotch morsels; stir to blend. Spread over cereal mixture. Chill about 5 minutes, until top is firm. Cut into bars. Yields 48 (2 x 1-inch) bars.
Mix granulated sugar with 1/4 teaspoon cinnamon; sprinkle over apples and mix lightly. Spread apples; mix lightly. Spread apples in a greased 8 x 8 x 2-inch baking pan. Sprinkle with water. Blend flour, salt, 1/4 teaspoon cinnamon, nutmeg and brown sugar. Mix in butter to make a crumbly mixture. Spread over apples. Bake, uncovered, at 350° for 40 minutes, or until lightly browned and apples are tender.
Cook potatoes, peas and salt until tender. Drain and add the cream of mushroom soup, thinned with 1/2 cup milk. Heat and serve.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook over boiling water, stirring constantly until thickened. Remove from heat; add vanilla.
Mix all together and cook until done to taste. Put in jars and seal. Makes 8 to 10 pints.
Wash and dry vegetables. Slice green onions, carrots, black olives, baby corn, zucchini and yellow squash. Put all vegetables in large serving bowl. Add cooked rotini. Mix 1/3 bottle of Zesty Italian dressing with 1 - 16 oz. jar of mayonnaise and blend in with vegetable mixture. Chill and serve with fresh grated parmesan cheese.
Spoon sherbet by tablespoons into a large punch bowl. Slowly pour in chilled lemon-lime beverage; stir gently to mix. Makes 36 (4 ounce) servings.
Combine all ingredients in a large bowl and mix well. Refrigerate until ready to serve. Serve with crackers or use to stuff celery. Makes 15 to 20 servings.
Bring all to a boil. Add 2 more quarts of water and simmer 20 minutes. Skim off tea bags, cloves and cinnamon. Serve warm or hot. Keep refrigerated.
Mix together. Cook 40 to 45 minutes at 350°. Next, put buttered crackers on top and brown.
In large skillet, saute beef in margarine with garlic, onions and mushrooms until meat is browned and vegetables are tender. Add flour; mix until blended. Add beef broth, salt, paprika and cayenne pepper. Stir and cook until thickened. Blend in sour cream. Do not boil, but keep warm.
Halve the breasts to make 8 pieces. Remove skin and membrane and pound the breasts to make 1/8 to 1/4-inch thick. Sprinkle with salt. Cut cheese into 8 strips.
Place goat cheese (Chevre) on a plate. Sprinkle dried or fresh herbs on top. Pour olive oil over cheese and let marinate for at least 1 hour. Serve with good quality crackers or French bread.
In bowl, combine juice, rum and mix. Pour in 7-Up and mix carefully. Float lime slices on top.
Grease and flour a 9 x 9-inch pan. Bake for 35 minutes in a 350° oven. Do not overbake.
Mix sugar, Karo syrup and water in a heavy pan; cook over heat until mixture reaches 300° or hard crack stage. Remove from heat and add cinnamon oil and coloring. Stir.
Pour this batter into a buttered pan (about 8 x 8-inch). Cover with a mixture of 1 cup brown sugar, 1 tablespoon of butter and 2 cups boiling water. Bake in a 350° oven for 25 minutes or until light brown.
Mix chicken, rice, beans, mayonnaise and soup together; spread in long baking dish. Bake at 350° until mixture starts to bubble. Take out; sprinkle crushed potato chips on top. Put back in oven for 3 to 5 minutes. Let cool 5 minutes before serving.
Melt butter and pour in square baking dish. Mix flour, baking powder, 1 cup sugar and milk. Pour over butter but do not mix! Spoon peaches over the top with juice. Sprinkle 3/4 cup sugar over top. Bake at 350° for 1 hour. Serve either warm or cold with whipped cream or ice cream.
Bake potatoes in a 400° oven until tender, about 1 hour. Cut potatoes in half while still hot. Remove the pulp. Salt to taste. Add horseradish, butter, sour cream and scallion. Mix all ingredients in blender until smooth. Return to shell, top with melted butter and cover with paprika just before reheating potatoes in 400° oven for 15 to 20 minutes.
Flatten chicken breasts slightly and place a slice of bacon on each chicken breast; roll up. Lay on dried beef in pan. Mix soup and sour cream together and pour over chicken. Bake 3 hours in 250° oven.
Brown beef and drain. Add barbecue sauce, brown sugar and onions. Press biscuits into muffin pan. Spoon mixture into cups. Sprinkle with cheese. Bake 10 to 12 minutes at 400°.
Mix all ingredients together well. Put in casserole dish and sprinkle with cheese. Bake at 350° for 45 minutes.
Blend ingredients. Grease and flour bottom of 3 small bread pans. Bake 40 to 45 minutes. Cool 15 minutes; remove from pans on cooling rack.
Scrub and dry potato. Cut in half lengthwise. Brush cut surfaces with a mixture of lemon juice and melted margarine. Dip in a mixture of Parmesan cheese, basil leaves and pepper. Bake cut sides down on a greased heavy baking sheet in a 375° oven for 30 to 35 minutes until tender and browned. Serve with sour cream on top.
Boil potatoes and eggs. Clean and chop potatoes and eggs into small pieces. Chop green pepper, radishes and onion fine. Mix ingredients together and chill.
Cream butter, sugar and vanilla together. Beat in egg and stir in sesame seed, pecans and tarragon. Sift dry ingredients together and add to the mixture; mix well.
Mix well the first 5 ingredients, then add the remaining ingredients. Blend all ingredients together; chill. With floured hands, shape into balls and place on cookie sheet. Flatten with bottom of a chilled glass, dipped in sugar. Sprinkle with colored sugar. Bake at 350°. Nuts, raisins and dates are optional.
Prepare macaroni according to package directions; drain. In large skillet, heat oil. Add smoked sausage and carrot; stir-fry for 1 minute. Add next 5 ingredients. Stir-fry just until tender. Stir in macaroni; heat through.
In medium bowl beat egg yolks. Stir in Eagle Brand, then stir in ReaLemon. Pour into crust.
Put all in a blender and puree. Serve with lots of ice. Serves 8.
Bring the rice to a boil, then let simmer. Brown hamburger, onion and add celery. Add soups, brown sugar, soy sauce and two cups of celery water. Mix together and put in casserole, covered, at 350° for approximately 1 hour.
Sift flour and salt. Make a well in center. Add beaten egg and 1/2 the milk. Blend well and gradually add the rest of the milk, onion, pepper and tomato. Blend and let batter rest for 1/2 hour.
Roll out dough; cut in 4-inch squares. Lay weinie on each square and roll up. Moisten edges and pinch together. Place on a baking sheet and bake at 425° for 15 minutes or until brown. Serve with mustard sauce.
Crush cookies. Mix crumbs of cookies, cinnamon and margarine in small bowl. Press into bottom and about 1 1/2 to 2-inches up sides of 8-inch spring-form pan. Refrigerate.