HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in lukewarm water for 10 minutes. Combine milk, shortening, sugar and salt; cool to lukewarm. Stir in dissolved yeast and eggs. Gradually add flour, stirring with wooden spoon after each addition. Knead continuously to a smooth elastic dough. Cover and let rise until double in bulk, about one hour. Punch dough down; divide in two. Roll each half on lightly floured board to a 12-inch circle of 1/4pinch thickness. Brush with melted butter. Cut each circle into 16 wedge-shaped pieces; roll each wedge, starting with rounded edge and rolling to point. Arrange far apart on greased baking sheet with points underneath. Brush with melted butter, cover and let rise until light, 45 to 50 minutes. Bake in hot oven (400°) for 12 to 15 minutes. Makes 32 rolls.
Preheat oven to 400°. Put eggs and milk into Quick Shake and shake vigorously (hold spout seal). Add dry ingredients and shake again. Pour mixture into greased and floured pan. Bake until firm (2 to 4 minutes). Add toppings as desired. Bake for 18 to 20 minutes until done.
Combine bread crumbs, basil, oregano, salt and pepper in a bowl. In another bowl, put the beaten egg. Dip each chicken breast in the egg. Then dip in the bread crumb mixture, turning to coat lightly.
Bring margarine, sugar and Karo to a boil. Let boil for 5 minutes, without stirring. Take off heat; stir in soda and pour on cereal, nuts and popcorn. Stir until mixed well. Bake in oven for 1 hour. Stir every 15 minutes.
Chill peas. Combine celery, cheese, pickles, onions and chilled peas. Add mayonnaise to moisten and salt and pepper. Serve on salad greens.
Mix all ingredients well. Bake in 2 (8-inch) pans or oblong pan at 350° until cake tests done. This cake is for anyone who still likes to dunk their cake.
Preheat oil in deep fryer at 400°. If chicken wings are frozen, make sure they are thawed completely. Submerge wings into deep fryer slowly; cook thoroughly until done. Remove from deep fryer and blot excess oil with a paper towel. Combine butter, hot sauce and Zesty Italian Dressing in container with lid. Add hot chicken wings to mixture, shake vigorously and remove. Place on platter and enjoy!
Combine ingredients and cook until chicken is tender. Remove bones and skin. Set aside 2 cups of broth. Put chicken back into broth and boil. With one cup of water, make a stiff dough. Roll thin and cut into strips, about 2-inches long. Drop into chicken, a small part at a time. Cook without lid about 5 minutes. Cover and cook about 5 more minutes.
Mix salt, cornstarch, sugar and vinegar. Bring sauce to a boil, stirring constantly. Lower heat and let simmer several minutes. Add butter to the sauce. Drain beets, add to the sauce and cook slowly until the beets are hot. Serve at once. Yields about 6 servings.
Parboil vegetables. Put in a 13 x 9-inch pan. Melt 1/2 stick margarine and cheese. Mix with vegetables. Melt remaining margarine; mix with crackers, then pour over top. Bake for 1/2 hour at 350°.
Boil sweet potatoes with peel on until tender. Remove from heat. Cool and peel. Cut in halves and place in baking dish. Pour pineapple over sweet potatoes. Sprinkle brown sugar on top; dot with oleo. Bake in 350° oven for 1 hour. Place marshmallows all over. Put under broiler until brown. Serve hot. Serves 10 to 12 people.
Mix cherries and 1/2 cup sugar. Melt butter in casserole. Mix batter of flour, 1 cup sugar, milk, baking powder and salt. Pour batter on melted butter. Add cherries. Bake at 350° for 35 minutes or longer until brown and batter comes to top.
Cook potatoes, onion and green pepper in boiling water until tender. Drain. Place in 1 1/2-quart casserole dish. Add sausage and toss lightly. Combine cream cheese, milk and 1/8 teaspoon pepper. Remove from heat. Stir in sour cream and flour. Pour over casserole. Bake at 350° for 50 minutes to 1 hour. Serves 4.
Combine whipping cream, gelatin and sweetener in saucepan; stir over low heat until gelatin is dissolved. Cool slightly. Stir in bowl lemon rind, lemon juice, vanilla and salt. Add to cheese. Add cream-gelatin mixture. Beat very smooth. Pour into an 8-inch spring-form pan. Chill about 1/2 hour until mixture is causing a ripple effect. Chill until firm. Remove. Serves 6.
Let butter set at room temperature to become soft. Grate cheese fine, then also set out at room temperature to become softer. To cheese add salt, red pepper, then butter. Mix thoroughly. Add flour; mix with fork. This will look like meal at first. Shape into dough. Roll out 1/4-inch thick on waxed paper. Cut in 1/2-inch strips. Put on ungreased cookie sheet. Bake approximately 15 minutes in 325° oven.
Place cherry pie filling in ungreased 9-inch pie dish (glass). Beat butter on high until smooth, about 1 to 1 1/2 minutes. Stir in brown sugar, oats, flour and cinnamon. Mixture will be crumbly. Sprinkle over pie filling. Press down lightly. Microwave on High power for 8 minutes or until hot and bubbly in the center. Serve with whipped cream, ice cream or plain. Makes 6 to 8 servings.
Put first 3 ingredients in large bowl; mix well with fork. Add shortening and mix with fork until crumbly. In a small bowl, beat together with fork, 1/2 cup water, vinegar and the egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into 5 portions; shape into flat round patties ready for rolling. Wrap each portion in plastic or waxed paper and chill at least 1/2 hour. Can be frozen at this point or keeps in refrigerator for up to 3 days. I think this recipe tastes better after freezing. This is a recipe I use all the time. It is handy to keep some in the freezer. No matter how much this dough is handled, it will still be flaky and tender. This makes it great for "young chefs" who like to roll and re-roll the pie dough. Kids can cut shapes and sprinkle with brown sugar and cinnamon.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla extract in large bowl. Add eggs. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoonful onto ungreased baking sheet. Bake at 375° for 9 to 11 minutes or until golden brown. Makes 5 dozen.
Marinate chicken overnight in Italian dressing in refrigerator. Just before cooking, sprinkle Cavender's seasoning on both sides. Grill until done on outdoor or indoor grill.
Boil peeled and cut up potatoes about 20 minutes. Drain. In 2 1/2-quart casserole dish, layer potatoes, cheese and dot with margarine. Pour milk over casserole. Bake uncovered at 350° until brown on top.
Roll biscuits flat; fill with seasoned apples (whatever spices you use in fried pies). Place in large baking dish in a single layer. Bring to a boil the sugar, margarine, vanilla and 7-Up. Pour over dumplings. Bake in a 350° oven for approximately 30 minutes.
Preheat oven to 350°. Combine peanut butter, sugar, egg and vanilla in bowl; mix well with wooden spoon. Shape by tablespoons into balls; place about 2 inches apart on lightly greased cookie sheet. Flatten to 1/4-inch thickness by pressing in crisscross design with fork. Bake for 10 minutes or until golden brown. Cool on cookie sheet for 1 minute. Remove to wire rack to cool completely. Yields 1 to 1 1/2 dozen.
Mix together sour cream, creamed corn, eggs and oil. Add corn meal and sugar; blend. Bake in a greased 8 x 8-inch pan until brown, about 30 minutes at 375°.
Cut steak in 6 pieces; with meat hammer or edge of heavy saucer, pound until quite thin. Sprinkle one side with salt, pepper and marjoram. Place an onion on each piece; roll up. Tie with string, or secure with skewers or toothpicks. Coat meat rolls with flour. In heavy skillet, brown rolls evenly in oil. Pour off fat. Stir in tomato paste, water, horseradish and parsley. Simmer, covered, for 1 1/2 hours, or until tender. Makes 6 servings.
Blend milk with flour until smooth. Cook, stirring constantly until thick and smooth. Cool thoroughly. Cream butter and sugar until light and fluffy. Add milk mixture, vanilla and food coloring. Beat until smooth. Makes enough for 3 large layers.
Prepare spaghetti as label directs. Drain and return spaghetti to pot; keep warm. In a 12-inch skillet, in hot salad oil, cook mushrooms, green onions and carrots until tender-crisp, stirring quickly and frequently. Spoon mixture onto spaghetti. Add soy sauce, sugar and pepper. Toss to mix all ingredients. Serve.
In a small skillet, saute the onion in the oil for 3 to 4 minutes. Stir in the garlic; remove from the heat and spoon into large bowl and cool completely. To the onion-garlic mixture, add the marjoram, beef, eggs, bread crumbs, club soda, green pepper, Cheddar cheese, 1 cup barbecue sauce and ground pepper to taste; mix lightly but thoroughly. Form the mixture into a loaf in a lightly oiled 10-inch ovenproof baking dish. Spread the remaining 3 tablespoons barbecue sauce over the top and side of loaf. Bake at 350° for 1 hour.
Combine the first 6 ingredients. Cook, stirring constantly. Cool. In bottom of pie shell, place fresh strawberries. Pour cooled mixture over berries. Refrigerate. Serve with whipped cream.
Cream sugar and butter. Stir in flour and salt. Add nutmeg, beaten eggs, whiskey and milk, mixing well after each addition. Pour into uncooked pie shell. Bake at 375° until done.
Heat oven to 400°. Grease pie plate. Brown ground beef and onion; drain. Stir in salt. Spread in pie plate. Sprinkle cheese. Stir remaining ingredients with a fork until blended. Pour into pie plate. Bake 25 minutes or until knife comes out clean. Serves 4 to 6.
Marinate beef for 6 to 8 hours and broil or grill to desired taste. Also excellent with chicken or turkey breast fillets, broiled or grilled.
Mix softened oleo and lemon pepper. Spread on each slice of bread and restack as a loaf. Cut in four finger-size slices. Bake 45 minutes at 275°.
Beat eggs 5 minutes; add sugar. Stir in pumpkin and lemon mixture. Stir together dry ingredients; add to batter. Line cookie sheet with wax paper and cover with nuts. Bake at 375° for 12 minutes. Turn on linen dish towel covered with confectioners sugar. Remove wax paper. Roll tight and cool.
If round steak is used, cut into small pieces. Brown meat and onion in skillet. Add mushroom soup, salt, pepper and garlic salt. Simmer until meat is tender. Cook noodles according to package directions. Add sour cream and noodles. Serve.
Put in 2-quart casserole and bake at 350° until bubbly, at least 30 minutes. Serve with party rye bread slices.
Mix all ingredients, except jam. Fill each cup in a miniature muffin pan halfway with mix. Make indentation with spoon and fill with jam of choice (raspberry, etc.). Bake at 375° until crisp. Makes 3 to 4 dozen.
Heat water and margarine until it boils and margarine is completely melted. Remove from heat and immediately add flour and salt; mix well. It will be stiff. Add eggs, one at a time, beating well with spoon after each one. Put into cookie press with cream puff tip and press out to desired length onto cookie sheet sprayed with Pam. Bake at 400° for 40 minutes. When cool, poke a hole in one end with knife or spoon handle and fill with filling, then frost.
Mix all together. Beat until smooth. Put in refrigerator to cool. Mold into ball and roll in ground peanuts. Serve with crackers for a snack.
Brown turkey in heavy frypan and drain off all fat. Add onions and cook until transparent. Add all spices, Mexicorn, stewed tomatoes, puree and half enchilada sauce. Cook on low heat until mixture has thickened.
Clean peppers, cutting out the center only. Boil peppers for about 15 minutes. Cook potatoes and onion together until potatoes are almost done. Mix all ingredients together and stuff into boiled peppers. Bake at 350° for 1 hour or until stuffing is done.
Combine all ingredients in order given. Mix well. Pour into a greased 10-inch pie pan. Bake in 350° oven for 45 minutes or until golden brown. Let cool completely.
Melt butterscotch chips in double boiler over hot water. Remove from heat. Stir in chow mein noodles and peanuts. Drop by spoonfuls onto waxed paper. Chill until firm. Yield: 36 servings.
In 9 x 13-inch baking pan, put rice and water. Place chicken pieces on top. Spoon celery soup and chicken rice soup onto chicken. Sprinkle with soup mix. Cover with foil. Bake 90 minutes at 350°.
Preheat oven to 450°. In large bag, add all ingredients. Shake until evenly coated. Place potatoes in shallow baking or roasting pan. Bake, stirring occasionally, 40 minutes or until tender and golden brown. Garnish if desired with parsley flakes. Makes 8 servings.
Beat eggs with milk and sift in the flour and salt. Stir in cornmeal and beat until smooth. Fry in pan and tip pan so it spreads to the edges of 6 to 8-inch pan. Fry on low heat until tip is dull, turn end and fry on other side. Do not brown. (I dump it all together and beat it with electric beater.)
Chop onion and saute in crock-pot. Put the Velveeta cheese and half can to whole can of evaporated milk. Put hot sauce in crock-pot. Heat. Stir occasionally. Serve warm with tortilla chips.
Melt 1 cube of butter in a 13 x 9 x 2-inch baking dish. Mix 2 cups of water with 2 cups of sugar in a saucepan and heat until the sugar is dissolved. Mix 1/2 cup of shortening, flour and milk until dough leaves the side of the bowl. Knead until smooth and roll into large rectangle 1/4-inch thick. Mix apples with cinnamon and spread evenly over dough. Roll jelly roll style and seal edges with a little water. Slice into 1/2-inch slices and place in pan with melted butter. Pour sugar syrup around and over top of rolls. Bake at 350° for 55 to 60 minutes. Real good.
In saucepan, blend blackberry juice, 1/4 cup sugar and cornstarch. When thickened, add blackberries and set aside. Blend sugar, flour, baking powder, salt and milk. Add melted butter. Pour batter into buttered baking dish. Add blackberries on top. Batter will form crust on top. Bake in preheated oven at 350° for 40 minutes.
Mix as listed. Cook, stirring continually, until thick. Add oleo and vanilla. Pour into a cooked pie shell. Top with egg white meringue and brown. This is a very old recipe.
Put milk, butter and sugar in 4-quart heavy saucepan. Heat over medium heat, stirring constantly until sugar is dissolved and butter melted. Add marshmallows. Stir constantly over medium heat until mixture comes to a boil. Remove from heat and add all the chocolate. Stir until chocolate is melted and the mixture is uniform in color. Pour into 9 x 13-inch buttered cake pan. Allow to cool before cutting. Make no substitutions.
Melt chocolate chips and butterscotch chips together. Add chow mein noodles. Add one peanut at a time. Drop by spoonfuls on wax paper.
Cut baked potatoes into quarters lengthwise. Scoop out pulp, leaving 1/4-inch shell. Brush shells with melted butter. Bake shells at 350° for 10 minutes. Sprinkle with cheese and bacon bits. Bake just until cheese is melted, 1 to 2 minutes. Serve with sour cream and garnish with more bacon bits.
Cook potatoes with skins on and grate like cabbage when cooked. Heat in pan the potatoes and remaining ingredients. Add 8 ounces of sour cream. Sprinkle buttered bread or corn flake crumbs on top and place in a 350° oven for 45 minutes.
In a 10-inch skillet, cook beef and onion, drain. Stir in soup, enchilada sauce, milk and chilies. Reduce heat, cover and simmer 20 minutes, stirring occasionally. In a small skillet, dip tortillas in hot oil, just until limp (about 5 seconds) on each side and drain. Reserve 1/2 cup cheese. Place 1/4 cup of the cheese on each tortilla and sprinkle with olives. Roll up tortillas and place in sauce in skillet. Cover and cook until heated through, about 5 minutes. Sprinkle with reserved 1/2 cup cheese. Cover and cook just until cheese melts.
Set grated zucchini in a colander over sink or bowl. Salt lightly and let stand 15 minutes. Squeeze out moisture.
Drain corn. Melt 1/2 stick margarine in dish. Add drained corn. In separate bowl, mix soup, sour cream, cheese and onion together. Put on top of corn.
Preheat oven to 350°. Mix margarine, honey and brown sugar in bottom of a 9-inch pie pan. Mix well and spread evenly in pan. Sprinkle raisins evenly over margarine mixture. Arrange biscuits in pan. Bake 20 minutes or until brown. Remove from oven and let sit 1 minute. Invert onto serving plate and serve warm.
Spread fruit in well-greased 9 x 12-inch pan. Sprinkle with lemon juice. Mix together to form thick batter: flour, 1/2 the sugar, milk, butter (cut in small pieces), baking powder and 1/2 teaspoon salt. Spoon over fruit and spread to edge of pan. Set aside. Mix remaining sugar, cornstarch and salt. Sprinkle over batter. Pour boiling water over all. Bake 1 hour and 15 minutes at 350°. (Put on cookie sheet; it boils over!)
Combine ingredients in saucepan. Cook slowly and stir constantly. Cook until thick. Layer vanilla wafers and bananas. Pour filling over and repeat.
Place sausage in frying pan and pour in about 1 cup of water. Bring to boil and let simmer until sausage looks white. Pour off water, then brown evenly on both sides. Add sliced pepper, onion and mushrooms and saute until golden brown. Add tomato sauce and simmer about 1/2 hour. Correct seasoning. Good with warm Italian bread.
Saute celery and apples in 2 tablespoons butter for 5 minutes. Stir in crumbs and spices. Place mix on chicken and roll up. Heat 2 tablespoons butter. Brown chicken all over. Add sherry and broth. Simmer 10 minutes. Pour sauce over chicken and serve.
Preheat oven while combining the ingredients. Drain salmon, save liquid. Remove any large bones. Squeeze juice of lemon. Chop onion in small pieces. Combine salmon and bread crumbs. Crumble cheese crackers. Add all remaining ingredients in medium bowl. Mix well with fork until blended thoroughly. (Economical, easy and quick for lunch or dinner!)
Brown flour, onion, pepper and garlic in shortening. Cook until tender. Add shrimp, tomatoes, water, rice and salt. Cook 25 minutes or until tender.
Work flour in and roll out. Cut and bake in 350° oven. Makes a lot.
Pull skin from chicken breasts. Then cut meat from bones. Dice meat. Combine with carrots, celery, onion, water, chicken broth or chicken bouillon cube and salt in a large frying pan. Heat to boiling. Cover.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice, beginning and ending with flour mixture. Gradually add milk. Stir in grapefruit rind and vanilla; mix well.
Place margarine and marshmallows in a pan and keep stirring until all is melted; add vanilla. Add food coloring (enough for a good color). Add cornflakes slowly until all are coated. Put on a cookie sheet with waxed paper and shape into small rounds and put finger in center to make wreath. Add red hearts as desired. Let set and keep cool. Put a little oil on hands when putting finger in center of wreath.
Cream both sugars, salt and margarine; mix well. Mix flour, soda and baking powder together; mix good. Add to sugar mixture. Mix in beaten egg; mix well. Add oats, coconut and nuts; mix well. Drop by teaspoon onto a cookie sheet, approximately 1 inch apart. Bake at 350° for 10 to 12 minutes.
Boil skinned chicken in pieces for 2 hours to obtain broth. Add vegetables and other leftover vegetables (green beans, corn). Bring to boil and simmer 1 hour. Soup will keep 1 week and can be frozen. Serves 6 to 8.
Cream sugar and butter. Add egg, then add flour and milk. Drop on cookie sheet and cook until golden. Bake at 475°.
Rinse pheasants with cold water and pat dry with paper towels. On a pie plate, combine flour, cornmeal, salt and pepper. Dredge meat in the flour mixture using fingertips to pat coating on the meat. Let stand 5 minutes.
Cook vermicelli; drain. Add Accent, oil and lemon juice; marinate in refrigerator overnight.
In medium bowl beat cheese with fork until smooth. Gradually stir in pineapple, pecans (1 cup), green peppers, onions and salt. Chill. Shape into ball and roll in remaining pecans.
Mix together with mixer. Add 3 1/2 more cups of flour, mixing with a spoon with each addition. Generously flour surface of area. Take 1/4 of the dough and make into a ball. Flour the surface and roll out to a size larger than the pie tin and 1/4-inch thick. Fold in half and half again and lift into the pie tin. Form against the sides and crimp the edges. Makes enough for 2 (9-inch) pies.
Brown meat in shortening in a skillet. Drain off fat. Add remaining ingredients. Cover and simmer for 1 1/2 to 2 hours or until tender. The ribs can also be covered and baked at 350° until tender, approximately 1 1/2 to 2 hours.
Blend all ingredients in large mixing bowl except brown sugar and nuts. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9-inch pan. Sprinkle mixture with brown sugar and nuts. Bake at 325° for 45 minutes. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake.
Crumble, brown and drain sausage after cooked. Mix all ingredients together well. Roll into balls and place on ungreased cookie sheets. Bake at 400° for 13 minutes.
Line a 7-inch pie pan with crust and spoon in 1/2 cherry pie filling. Bake 15 minutes at 450°. Work cheese with a fork to soften. Work sugar in cheese until smooth. Beat in eggs and vanilla thoroughly. Pour cream mixture into hot pie filling in crust. Cool completely before serving. Spoon sour cream around ring of pie. Spoon remaining pie filling in center.
Mix together milk, salt, sugar, yeast, oil and about 6 cups flour; beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead dough on lightly floured board until smooth and elastic, about 10 minutes. Place in bowl that has been brushed with oil. Turn greased side up and cover. Let rise in warm place until doubled in size, about 1 hour.
Grease fluted pan. Preheat oven to 400°. In a saucepan, combine sugar, nuts, margarine and water. Heat until margarine melts.
Mix sugar, vinegar, water and seasonings together in blender or food processor. Gradually add salad oil while blending. Refrigerate.
Cream butter and sugar until light and fluffy. Add eggs and bananas and beat until well blended. Sift together flour, baking powder, soda and salt. Add alternately with sour cream to banana mixture, stirring just to blend. Stir in nuts. Spoon batter in a 9 x 5 x 2 3/4-inch loaf pan that has been greased and floured on bottom only. Bake at 350° for 1 hour and 30 minutes or until tester comes out clean. Let stand in pan on rack 20 minutes. Remove from pan. Cool thoroughly. Wrap in plastic wrap to keep.
Whisk eggs; mix sugar, mirin, dash of soy sauce and salt in dashi broth, then blend in whisked eggs.
Mix together all ingredients, except nuts and raisins. After mixing, add nuts and raisins. Drop by spoonfuls on ungreased cookie sheet. Bake at 325° for 15 minutes. Yields approximately 6 dozen.
Saute first 3 ingredients in butter until almost done. Stir in Stove Top stuffing with seasoning, cream of chicken soup and sour cream. Stir together lightly. Put into a casserole dish and bake at 350° for 30 minutes.
Soften	cream cheese.	Add remaining ingredients, mix well. Chill. Serve with assorted crackers or chips.
Cook rice and combine all ingredients, except cheese in large casserole dish. Dice margarine and distribute well. After all ingredients are well mixed, taste and add additional seasoning, if needed. Once satisfied, slice cheese and lay on top. Bake at 350° for 35 to 40 minutes.
Mix together first 3 ingredients. Combine dry ingredients. Mix liquids with dry ingredients; stir well. Put in an 8 or 9-inch pan. Bake at 350° for 30 minutes.
In large skillet, saute the chicken, jalapenos and onion in butter until chicken is no longer pink. Add the cream cheese, tomatoes, salsa and salt; stir until blended. Serve over lettuce; sprinkle with cheese, olives and tortilla chips. Serves 6.
Combine ingredients and bake in buttered casserole at 400° for 25 minutes. Quick, but very good.
Preheat oven to 375°. Combine flour, baking soda and salt. Beat butter, sugars and vanilla until creamy. Beat in eggs gradually; add flour mixture. Stir in chips and nuts. Spread in greased 14 or 15-inch pizza pan or use greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake 20 to 25 minutes. Cool; cut into wedges.