HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften yeast in warm water; add sugar, salt and shortening. Add flour, kneading well. Let rise until doubled in bulk. Flatten out on a floured bread board; cut into strips about 1/2 x 4 inches. Twist a couple of times to form bread sticks. Arrange on a cookie sheet to bake at 400° for 15 minutes; may be coated with egg-milk mixture, then sprinkled with poppy or sesame seed.
Broil meat until done. Place in saucepan. Season with garlic, salt and soy sauce. Add 1/4 cup water; cover and simmer 45 minutes. Add pepper, onion and celery; cook 10 minutes. Mix flour with 1 cup water. Add to saucepan, stirring constantly, until thickened. Add tomatoes and heat for 5 minutes. Serve over rice.
Cook (boil) meat and onions until tender. Add potatoes and corn. Salt and pepper to taste. Cover and simmer on low 1 to 1 1/2 hours.
Place shortening, sugars, egg, water and vanilla in mixing bowl; beat thoroughly. Sift together flour, salt and soda; add to shortening mixture, mixing well. Blend in oats, Drop by tsp. onto greased cookie sheets. Bake in 350° oven 12-15 minutes.
Add egg, onion, mashed potatoes and peppers to salmon. Mix well. Add salt and pepper as desired. Shape into medium size patties. Fry in oil until browned.
Cream sugar, butter and margarine well. Add 1 egg at a time, beating well after each. Add whipping cream and vanilla. Then add 1 cup flour at a time, beating well after each. Bake in a greased and floured tube pan at 300° about 1 1/2 hours.
Cook macaroni according to directions. Bring to a boil the salad oil, sugar, vinegar, salt, catsup and lemon juice. Pour over hot, drained macaroni. Cool, then add salad dressing, tomatoes, onion, celery and pepper.
Put everything in the pot; then turn on the fire. Make sure everything stays on the bottom. Eat the food and drink the Coke.
Preheat oven to 350°. In an ovenproof kettle, cook the beef, bacon and onion over moderate heat, stirring occasionally to break up any lumps, for 15 to 20 minutes, or until the beef is no longer pink and the bacon is slightly crisp. Transfer the mixture to a sieve and let it drain. Return the mixture to the kettle. Add the rest of the ingredients and stir until all is combined well. Bake the mixture, covered, in the middle of the oven for 1 hour. Serves about 20 as a side dish.
Cook chicken for 35 minutes. Cook broccoli and cauliflower until almost done; do not overcook. Butter a 13 x 9 x 2-pinch pan. Spread broccoli and cauliflower in pan. Tear chicken in small pieces; put over vegetables. Mix soup, lemon juice and mayonnaise together and spoon over chicken over vegetable mixture. Cover entire casserole with cheese; break bread over casserole. Bake in a 350° oven for 30 minutes until bread is brown and cheese melted.
In Dutch oven, brown the sausage in the oil. Remove both sausage and oil from the pot. Return 2 tablespoons oil to pot. Add onions, celery, garlic and bell pepper. Cover and stir frequently until brown. Return sausage to mixture. Add rice, water, salt, pepper and tomatoes. Mix well and simmer for 15 minutes using cover and stirring often. Lower heat and steam 45 minutes stirring every 10 minutes or so to assure even cooking and prevent bottom from burning.
Split chilies, discard seeds and veins and rinse in cold water. Put a layer of opened chilies on the bottom of a 9-inch square pan. Put Jack cheese on top of chilies. Put another layer of the remaining chilies on top of the cheese. Put the Cheddar cheese on the top of the second layer of chilies.
Melt chocolate in double boiler, remove from boiling water, add sugar and water; blend. Add eggs one at a time, beating well after each addition. Add butter, one third at a time, beating thoroughly after each amount. Makes enough frosting to cover a 9-inch layer cake or about 2 dozen cupcakes.
Peel and slice apple. Mix all ingredients together. Place in covered bowl. Microwave on High for 11 minutes. Refrigerate.
Cook enough grits for one special little boy. Stir in a little milk and butter and add lots of cheese. Serve with love.
Fry bacon and pour off excess bacon drippings. Combine mashed potatoes, milk, baking powder, seasonings and egg yolks; fold in egg whites. Pour into skillet; sprinkle bacon over top. Cook over low heat until puffed and brown. Fold over; garnish with parsley. Makes 4 servings.
Cook chitterlings slowly until almost tender. Pour off most of liquid. Add onion, garlic and salt and pepper to taste. Continue to cook until tender or can be cut with a fork.
Cut 2 slices of bread and cover bottom of baking dish. Mix chicken, onion, pepper, celery, mayonnaise, salt, pimiento and spread over bread. Trim crust off 4 slices of bread and cover casserole. Let set 1 hour or overnight. Before baking, spoon on can of soup and bake 55 minutes in 350° oven. Sprinkle on cheese and bake 5 more minutes.
Sift together	all the dry ingredients. Beat the egg with the milk and add it to the flour along with the melted butter. Stir well. Spread the batter in a buttered 9-inch pan and bake in a 375° preheated oven for 25 to 30 minutes or until it is lightly browned.
Dissolve Jell-O with 1 cup boiling water. Allow to cool, then add the orange juice. Set in the refrigerator until it starts to congeal. Add the cranberry sauce, crushed pineapple and nuts. Mix well. Return to refrigerator to set. This is especially good with turkey or wild fowl. Serves 6 to 8.
Saute onion with margarine until onions are soft. Add Worcestershire sauce, sugar, tomatoes and tomato soup. Salt to taste and sprinkle oregano. Let simmer 1 to 3 hours.
Mix ziti and sauce in baking pan. Sprinkle cheese on top. Bake for 1 hour at 350°.
Brown beef in butter. Blend in remaining ingredients except sour cream. Heat until bubbly. Add sour cream. Serve over noodles or rice or can be combined with the noodles or rice and served in a baking dish.
Cook and mash potatoes. Blend cream cheese and sour cream together. Add seasonings. Put in casserole dish and dot with butter. Bake 45 minutes in a 350° oven. Garnish with paprika. Serves 6 to 8. Better if made the day before.
Thaw turkey completely and wash thoroughly. Freely season turkey skin and cavity with salt, red pepper and Season-All, rubbing seasoning in well. Place cooking oil in a 20 to 26-quart pot or jambalaya pot, bringing oil to temperature hot enough to light match. Place turkey in oil; reduce heat to slow boil. Cook 45 minutes, turning every 8 to 10 minutes. Make sure oil stays at a slow boil. When golden brown, remove and cool. Carves like a baked bird. Delicious!
Cook chicken and chop it. In a large heavy pan combine tomatoes and onion. Cook until onion is done. Add chicken and paprika; let it cook slowly to blend flavors. Add Worcestershire sauce and soup. Add cheese and mix well. Add spaghetti. Cook a short while on low heat. Stir to keep from sticking.
Preheat oven to 350° for 30 minutes before starting. Beat egg whites until stiff, then gradually add sugar; mixture will be stiff. Add nuts, chips or whatever. Fold into mixture.
Cream together margarine and sugar. Add all other ingredients except chocolate chips. Mix well, then stir in chocolate chips. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix together the coconut and nuts and put in the bottom of a 9 x 13-inch pan that has been sprayed with Pam. Prepare the cake mix as directed and pour over the coconut and nut mixture. Put margarine and cream cheese in a saucepan and heat enough to stir in the confectioners sugar. Spoon over the cake mixture. Bake in 350° oven for 35 to 40 minutes. Let cool completely before cutting. The longer it sits the moister it is.
Saute onions, celery and garlic in butter. Add water, chicken broth and potatoes. Cook until tender, then add the remaining ingredients.
Put in spray bottle. Spray spot or area. Rub and toss in washer. My mother-in-law, Genevieve Falk, gave me this recipe several years ago and it works.
Mix all and freeze. Take out of freezer 2 hours before serving at room temperature. Add 2 quarts of ginger ale slowly just before serving. Should be slushy.
Heat olive oil in pan over high heat. Add garlic, onion and ham. Cook until onion begins to wilt. Add salt, sugar, mustard, Worcestershire sauce and pepper. Squeeze lemon into pan through napkin; shake out the seeds and add lemon halves. Add vinegar. Bring to a boil and pour over the spinach; toss and cover the bowl with the inverted pan and allow spinach to wilt for approximately 1 minute. Serve on warmed plates. Garnish with lemon halves.
Mix in saucepan the sugar, cocoa, milk and margarine. Cook on medium heat until mixture begins to boil. Remove from heat; cool 1 minute. Add vanilla, salt, peanut butter and oatmeal. Stir mixture. Drop by teaspoonfuls on waxed paper.
Combine butter, evaporated milk, sugar and salt in saucepan. Bring to a boil on medium heat, stirring constantly. Boil 4 to 5 minutes. Remove from stove and immediately add marshmallows, chips, nuts and vanilla. Stir until blended and pour into pan to set.
Cream shortening. Add sugar, salt, milk and vanilla gradually beating until smooth and stiff enough to spread or use in pastry tube.
Bake cakes as directed. Cut to make 8 layers. Mix Cool Whip and sour cream. Spread on each layer, topping with strawberries. Continue until all layers are complete. Refrigerate.
Bring syrup and sugar to a boil for about 1 minute. Mix remainder of ingredients and pour over Special K. Mix well. Drop by teaspoon on waxed paper.
Drain tuna, melt cheese; add other ingredients. Roll ball in walnuts. Refrigerate. Serve with crackers.
Peel shrimp and wrap with bacon strips. Melt butter. Add Worcestershire sauce, lemon juice, salt and pepper. Mix together and pour over shrimp, then marinate for 15 to 30 minutes. Broil 3 to 5 minutes, until done. (Do not overcook, overcooking makes shrimp tough.)
Slice potatoes; cover with water and boil 30 minutes or until tender. Drain; let cool. Combine 1/4 cup of butter, salt, pepper, onion, sour cream and soup. Gently stir in potatoes and cheese. Spoon into lightly greased, large casserole dish. Combine 3 tablespoons of butter and stuffing mix; sprinkle over potato mixture. Bake, uncovered, at 350° for 25 minutes or until thoroughly heated.
Cook juice drained from beets and pineapple in small saucepan with cornstarch, sugar and vinegar, stirring constantly until thickened. Add salt and pepper to taste, drained beets, pineapple and butter. Cook slowly for 20 minutes. Serve hot or cold. Makes 8 servings.
Cook broccoli for 5 minutes; cool and drain. Combine all ingredients, except cracker crumbs. Place in greased casserole dish. Sprinkle with crumbs. Bake for 30 to 45 minutes at 350°.
Brown meat with onion and garlic; drain. Mix dressing and flour; gradually stir in broth, Worcestershire sauce, browning agent/flavor enhancer and pepper. Pour over meat mixture; simmer 5 minutes. Add vegetables and mushrooms; cover. Continue simmering 5 minutes. Stir in sour cream and serve over. Makes 6 servings.
Cook berries in water for 15 minutes. Strain. Add sugar and lemon juice to blueberry liquid. Make a paste of the cornstarch and water. Add to juices. Cook, stirring constantly, for 3 to 4 minutes or until clear. Pour into bowl to set. Serve cold with heavy cream or whipped cream or stir 1 cup sour cream into mixture.
Cook pasta according to package directions. Rinse with hot water and drain. In skillet, melt butter; add broccoli, onion and ham and cook 4 to 5 minutes or until broccoli is tender. Combine pasta and skillet mixture in serving bowl. In same skillet, stir together sour cream, Parmesan cheese, garlic salt and pepper. Cook over medium heat for 2 to 3 minutes. Pour over pasta mixture and mix well. Makes 6 servings.
Bring to a boil the huckleberries, sugar and water. Mix dumplings made of rest of the ingredients. Spoon into warm fruit. Cover and cook on slow heat for 5 minutes.	Leave covered; set off heat. Serve warm, with cream or ice cream.
Separate chicken in bowl. Mix all ingredients. Sprinkle almonds on top. Bake at 375° for 25 minutes.
Cream the butter and cheese. Blend in egg yolk. Fold in egg white. Arrange bread squares on cookie sheet. Top each with a shrimp and cover with a rounded teaspoon of cheese mixture. Bake at 350° until golden brown.
Blend all ingredients well and place in plastic container until serving time. Spread on party rye bread, place under broiler until bubbly and warm.
Scrub and rinse thin skinned potatoes. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven; sprinkle with cheeses. Bake another 10 to 15 minutes until brown and soft.
Cook rice and broccoli according to package directions. Spread rice in bottom of a 7 x 11-inch baking dish. Cover with turkey, then broccoli in cheese sauce. Mix together water chestnuts, soup, mushrooms and mayonnaise. Pour over broccoli mixture. Bake in a preheated 350° oven for 30 to 40 minutes. Remove from oven. Cover with onions and bake an additional 10 minutes.
Mix all ingredients together in saucepan. Bring to a boil, simmer 1 hour. Remove onion and bay leaf before serving hot. Preparation time, 5 minutes. Cooking time, 1 hour.
Cook crumbled beef over medium heat until browned. Add onion and garlic and cook until onion is limp. Drain fat. Line a 9 x 9 x 2-inch baking dish with half of the chilies; top with 1 1/2 cups of cheese. Add meat mixture and top with remaining chilies. Beat together eggs and flour until smooth; add milk, salt and Tabasco. Blend well. Pour over casserole. Bake, uncovered, at 350° for about 40 minutes or until knife inserted off center comes out clean. Sprinkle remaining 1/2 cup of cheese on top. Let stand 5 minutes before serving.
Wash spinach in lukewarm water. Drain well. Chill thoroughly to crisp. Peel and section oranges, reserving 1 to 2 tablespoons juice for dressing. Combine reserved orange juice, salad oil, vinegar, sugar, sesame seed, celery salt and mustard, stirring until blended and sugar is dissolved. Tear spinach into bite size pieces into large salad bowl. Add orange sections and water chestnuts. Toss to mix. Add egg slices. Pour dressing over all. Toss gently to thoroughly mix and evenly coat ingredients.
Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes, until golden brown on edges.
Mix sugar, Bisquick, eggs and vanilla until smooth. Add coconut and nuts. Bake at 325° for about 35 minutes. Cut when cool.
Wrap each chicken breast with 1 slice of bacon. Cover bottom of casserole with a layer of dried beef. Place chicken on dried beef. Cover all with mushroom soup mixed with the sour cream. Bake in a 300° oven for 1 1/2 hours or until chicken is tender. (I bake for 2 hours.)
Cream butter; add other ingredients and mix by hand. Shape into one inch balls. Chill or freeze. Bake at 350° for 15 minutes. Makes 30 balls.
Mix sugar, milk, flour and baking powder. Melt butter in cooking pan. Add mixture and fruit. Do not stir. Bake in medium oven until brown. Top with ice cream or whipped cream.
Clean broccoli, cauliflower and celery. Cut into bite-size pieces into bowl. Add onions, bacon and carrots.
In a large bowl, combine rice, radishes, eggs, cucumber, celery and onion. Combine mayonnaise or Miracle Whip, mustard and salt. Mix well. Pour over rice mixture and toss. Cover and refrigerate at least 1 hour. Serves 12 to 14.
Flatten chicken breasts; lay out ham on top of chicken breasts and season each with salt, pepper and thyme. Roll up each filled breast; roll in melted butter and corn flakes. Fasten each with toothpicks; place in sprayed shallow baking dish. Place in preheated 350° oven; bake 35 minutes. In a saucepan, combine soup, sour cream, lemon juice, seasoning and any leftover cheese slices (broken up). Bring mixture to a light simmer until cheese melts. Remove chicken from oven and pour sauce over all; return to oven for 10 minutes of baking.
Fry hamburger meat; add chopped onion and garlic salt. Drain hamburger meat and add Sloppy Joes mix and tomatoes; mix well. Cook lasagne noodles as directed on package. Butter large baking dish (13 x 9-inch). Alternately layer in dish the noodles, meat, olives and cheese. Top with cheese and olives. Bake at 425° for about 20 to 30 minutes.
Wash and pat	dry flounder fillets	and arrange in aluminum foil baking dish, skin side down.	Sprinkle basil and pepper over fillets, then add lemon juice, soda and garlic powder. Cut butter or margarine into several pieces and place on top of the fillets until all used. Bake	at 375° for 1/2 hour or until fillets are tender. Serve with baked potatoes. Serves 2.
Combine sugar, syrup, pineapple and milk in saucepan. Cook, stirring frequently, to soft ball stage, 236°. Let cool slightly. Add vanilla. Beat until thick and smooth. Pour into greased pan. Cut into squares when hard.
Beat first 6 ingredients together. Add shortening or oil and vanilla and beat well. Bake at 350° for 30 minutes.
Heat cooking oil; stir in flour until golden brown. Add onion, garlic and shrimp. Cook slowly for 20 minutes. Add 2 1/2 cups water and 1 cup raw rice. Cook on medium heat until water is almost gone. Cover and simmer on lowest heat for 20 minutes. Add salt and pepper to taste.
Mix ingredients. Press into a 9-inch pie pan evenly on bottom and up sides of pie pan. Prick with fork. Bake at 350° for 20 to 25 minutes.
Preheat oven to 325°. Coat bottom and sides of a 9 x 5 x 3-inch pan with 1 teaspoon oil. Sprinkle the pan with 2 tablespoons flour, tipping from side to side. Cover evenly. Turn pan upside down and rap sharply to remove excess flour. Stir raisins and orange peel in a bowl with 2 tablespoons flour until evenly and lightly coated. Set aside.
Bring water, sugar and cream of tartar to a hard boil, then drop in Hi Ho crackers and let boil 2 minutes, without stirring, but be sure all crackers are covered with mixture. Pour in pie crust and top with cinnamon and cut up butter. Put on top crust and sprinkle with sugar. Bake in moderate oven (350°) until golden brown.
Boil spices in water until it is dark colored. Put 1 teaspoon sugar and one nut in each cup. Serves 4.
In a small bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix well and pat onto the bottom of a 9-inch spring form pan.
Place pineapple in a 9 x 13-inch pan. Sprinkle with flour-sugar mixture. Cover with grated cheese and then crushed Ritz crackers. Drizzle with margarine. Bake at 350° for 30 minutes.
Stir water and sugar over heat until sugar dissolves. Set aside to cool. Steep tea bags in boiling water for 20 minutes. Set aside to cool. Combine orange juice, lemonade, brandy, tea and sugar water. Put in container and freeze. Stir occasionally until frozen. Serve a couple of scoops with 50/50 poured over in a glass.
Combine margarine, sugar and milk in large heavy saucepan. Over low heat, bring to full boil, stirring constantly. Continue boiling for 5 minutes, stirring to avoid scorching. Remove from heat. Add remaining ingredients. Stir vigorously, making certain particles are dissolved.
Brown sausage. Cook noodles in salted water; drain. Mix sugar and tomatoes. Mix all ingredients in a large bowl (makes 2-quart size or one large casserole). Sprinkle with pepper and grated Parmesan cheese. Bake 1 hour at 325° to 350°.
Seed peppers. Chop or put in food processor. Mix peppers with sugar and vinegar. Bring to boil. Boil 1 minute; lower fire and cook 5 minutes, then add liquid pectin. Pour into warmed clean jelly jars or mold. Make sure jelly lids seal.
In the bowl of food processor or in blender container, place all ingredients. Process in a pulsating motion, turning machine on and off until blended.
Cream butter and sugars together. Add orange rind and juice, mix well. Add sifted flour a little at a time until mixture is firm. Shape into a roll. Chill 1 hour. When ready to bake, slice thin. Brush tops with unbeaten egg white and sprinkle with broken nuts and sugar. Bake at 350° until light brown.
Combine the first 5 ingredients and mix well. Combine remaining ingredients and add to first mixture. Add nuts and mix well. Grease and flour 2 loaf pans. Bake at 350° for 1 hour. Yields 2 loaves.
Cut kielbasa into 1-inch slices. Prepare rice according to directions, adding kielbasa to water before rice. Garnish with parsley or scallions. Easy and delicious!
Beat eggs and egg whites in a large mixing bowl. Add oil, honey, molasses and vanilla. Sift flour with dry ingredients. Add wheat germ and flour mixture to eggs. Stir well. Add drained pineapple, carrots, raisins and pecans. Mix well. Pour into a greased and floured 10-inch tube cake pan. Bake at 350° for 1 hour and 15 minutes or until cake tests done. Cool on rack. Frost with Lemon Cream Cheese Frosting.
Place peppers, sugar and vinegar in a large saucepan; bring to a rolling boil for 3 minutes. Set aside for 5 minutes. Add the Certo; bring to a boil again and boil for 1 minute. Pour into sterile jelly glasses and seal. Serve as an appetizer atop cream cheese; spread on Triscuits. Makes 7 to 8 jelly glasses.
Spread nacho chips in bottom of 9 x 13-inch cake pan. Put tamales on chips and cover with browned ground beef. Pour chili on top and sprinkle with Cheddar cheese. Bake at 350° until bubbly.
Mix margarine, syrup and sugar. Bring to boil for 6 minutes, stirring constantly. Remove from heat and add cream of tartar, salt and soda. Stir until foamy. Pour over popped corn. Spread on cookie sheet after mixing. Bake at 200° for 1 hour. Parched peanuts may be added, if desired.
Combine well, but not whipping. Refrigerate 2 hours. Then whip. Will generously frost an angel food cake.
Blend together the first 3 ingredients and press on the bottom of a cake pan. Bake at 350° for 10 minutes.
Brown and saute beef and onion. Mix all soups, then add beef mixture and cheeses. Layer the tortillas with the mixture and the beef; sprinkle top layer with cheese.
Preheat oven to 350°. Put a layer of crackers in a 1 1/2 or 2-quart casserole. Drain asparagus; save juice. Spread one can asparagus spears on the layer of crackers. Spread 1/2 pound of the grated cheese over the asparagus. Dilute soup with 1/2 can of water and/or juice from the asparagus. Pour 1 cup of diluted soup over cheese. Repeat directions to make a second layer of ingredients. Crush or crumble enough Ritz crackers to make a layer covering the mixture. Bake 30 to 40 minutes or until cheese is melted. Serves 6 to 8.
Combine 1/3 cup soup and 1/4 cup milk in a shallow bowl; set aside. On waxed paper, lightly coat chicken with flour, then dip in soup mix. Then coat with stuffing mix.
Drain the peaches. Pour the peaches in a 13 x 9 x 2-inch cake pan. Pour the cake mix, right from the box, over the peaches, taking out any lumps in the mix. Cut the margarine in small slices or melt it; spread or pour the margarine over the the top of the spice cake. Make sure all is covered with margarine. Bake at 350° for about 30 to 40 minutes. The crust should be a little crusty. This serves 6 to 8.
Combine all ingredients; mix lightly. Chill. Serves 4 to 6.
In a salad bowl, mix first 7 ingredients. Then mix mayonnaise and sugar. Spread over top of salad. Top with shredded Cheddar cheese.
Rub interior of large wooden salad bowl with cut side of garlic. Add and toss remaining ingredients.
Cut cabbage as for stir-fry; place in Dutch oven pot. Cut potatoes in chunks; place on top of cabbage. Salt cabbage and potatoes. Cut sausages into 2-inch pieces; place on top of potatoes. Cut apples in wedges; place on top of sausages. Sprinkle sugar on apples. Add water; simmer until all vegetables are done (about 45 minutes). Serve with cornbread. Serves 8.
Coat meat with flour and brown in hot oil in Dutch oven. Remove meat. Stir in 2 cups water and cook and stir to loosen brown bits. Add meat and remaining ingredients. Cook and simmer 2 hours or until meat is tender. Add more water during cooking time as needed. Remove allspice and bay leaves. Serve with pickled beets and mashed potatoes.