HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk. Stir in shortening and sugar. Let cool to lukewarm. Dissolve yeast in lukewarm water. In a large mixing bowl, stir together milk, yeast and 6 cups flour. Let stand until bubbly.
Bring to boil milk, water, butter, salt, cayenne and coriander. Reduce heat to low. Add flour all at once. With wooden spoon, beat until it pulls away from bottom and sides. Let cool 4 minutes. Transfer warm dough to food processor. Pulse 5 times. Add eggs, one at a time. Process until dough is smooth and shiny. Heat oven to 400°. Butter 2 baking sheets. Line with paper. Butter paper. Blanch asparagus and chop. Mix asparagus and cheeses into dough. Spoon rounded teaspoonfuls. Smooth with brush. Bake 1 sheet at a time for 25 minutes.
Preheat oven to 350°. Combine all ingredients and mix well. Spread mixture into 9-inch pie plate or quiche dish. Bake for 15 minutes, stirring after 8 minutes. Garnish with additional toasted almonds, if desired. Serve with assorted crackers or toasted bread cut-outs.
Heat sugar, butter, cocoa, milk, vanilla and salt in a saucepan, stirring until smooth. Stir in pecans. Spread mixture in buttered pan. After mixture has cooled, cut into squares.
Heat oil and saute onion until well cooked, but not browned. Add flour and mix well. Add potatoes and water with chicken base. Cover tightly and boil until potatoes are tender, but not broken. Add shrimp, cream, salt and peppers. Heat until warm (don't boil)! Sprinkle with parsley and serve.
When brewing the tea, place the cinnamon sticks in the same pan or teapot. When the tea is ready, discard the cinnamon sticks. Add the remaining ingredients and serve, or chill first and serve over ice cubes if you want iced tea. Yield: 4 servings.
Brown the ground meat in frying pan. Bring 2 cups water to boil. Add the potatoes, butter, salt and pepper; mix. In baking dish, add browned meat and vegetable soup, then top with potatoes sealed to edges of dish. Bake at 350° until golden brown.
Mix stuffing mix and hot water. Break sausage in small pieces and add to stuffing mix. Stir in rest of ingredients. Make into small patties. Bake in covered pan for 10 minutes at 400°, then at 350° for 30 minutes.
Brown ground beef and drain. Layer in a casserole dish as follows: ground beef, cream of mushroom soup, Durkee onions and cheese. Top with Tater Tots. Bake at 350° for 30 minutes.
Keep popped corn warm in 225° oven. In a saucepan, combine sugar and syrup. Cook and stir until it comes to a full boil. Remove from heat. Stir in peanut butter and vanilla. Pour over popped corn. Stir to coat all the popped corn.
Mix together the grape jello and the boiling water. Add the blueberry pie filling and the crushed pineapple. Congeal.
Whip the cheese with a fork. Add clams and mix well. Add remaining ingredients and whip well. Place in refrigerator. When ready to serve, heap generously on plain white salty crackers and bake at 300° for 20 minutes. Sprinkle with paprika.
Cream sugar and margarine. Add eggs, 1 at a time, and mix. Add vanilla, mashed bananas and sour cream. Mix well. Sift dry ingredients together and add to mixture. Grease and flour a loaf pan; pour in mixture. Bake at 350° for 45 minutes to 1 hour or until brown.
Melt margarine; add flour and nuts. Pat into 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix cream cheese with powdered sugar and 1/2 large Cool Whip. Spread over cool crust. Mix 3 cups milk with 2 packages of instant pudding. Spread on top of cream cheese layer. Spread rest of Cool Whip on top. Sprinkle grated chocolate on top. Refrigerate at least 1 1/2 hours before serving.
Partially thaw frozen fruits and concentrates, combine with other fruits, water and sugar. May be frozen in individual cups or in one container.
Coarsely chop cranberries. In a 2-quart glass jar with lid, combine all ingredients; stir until sugar is dissolved. Cover tightly with lid. Allow to stand at room temperature 2 weeks, inverting jar everyday. Strain through cheesecloth. Pour into decorative bottles; cap tightly. Serve in chilled glasses. Serving size: 1/2 cup. Servings: 16.
Grease a cookie sheet and line with graham crackers. Mix brown sugar and oleo; boil for 2 minutes. Add pecans; pour this filling on top of crackers. Bake 10 minutes at 350°.
Melt margarine in 9 x 13-inch pan. Top with graham cracker crumbs; carefully spread with back of spoon. Top evenly with condensed milk. Sprinkle with chocolate bits, chopped nuts and flaked coconut, if desired. Bake at 350° for 25 minutes.
Melt margarine in 9 x 13-inch cake pan. Mix remaining ingredients well in blender and pour over melted butter. Bake at 400° for 18 minutes without opening oven door. Serve with hot syrup.
Cut crust off bread. Cut bread into strips as wide as your finger. Put into 200° oven for 1 1/2 hours. Put oil and peanut butter in double boiler; warm and mix well. Mix cracker crumbs and sugar together. Dip 1 strip at a time in peanut butter, then roll in crumb mixture. Place on wax paper to dry.
Mix and pour into greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Dot with butter. Add boiling water to Bisquick and softened butter. Stir vigorously with fork until dough forms ball and cleans the bowl. Pat out between 2 pieces of wax paper, dusted with flour/Bisquick to fit over top of berries in	baking dish. Bake at 425° for 20 to 25 minutes or until golden brown. Can be topped with whipped cream.
In large bowl, combine salt, 3 cups flour and yeast. Heat margarine and the milk (125-130°). hot to the touch. Add to dry mixture, then add water. Add egg. Knead by hand, adding remaining flour, until dough is no longer sticky. Dough must be smooth and like elastic. Cover and let rest for 10 min. Cut dough in half, press each down. Prick with fork 3 times. Cover and let rise for 1 hour. (On top of refrigerator). Place breads on oven racks. Bake at 350° for 20 min.
Chop chicken breast into bite size; cook in skillet until breast is white. Chop green pepper into skillet; add mushrooms, then put 4 to 5 shakes of soy sauce into skillet and let cook together 10 to 15 minutes. Cook rice until done; put on plate, then add mix on rice.
Mix cream cheese, sauce, Miracle Whip, onion and horseradish. Layer a piece of ham and spread cream mixture on it, repeat until everything is used. Chill in refrig. until set. Cut into little squares and serve with toothpicks.
Drain and coarsely chop tomatoes, reserving juice. Add water to juice to equal 1 1/3 cups. Bring to a boil in small saucepan. Stir in all ingredients. Cover tightly and simmer 20 minutes. Remove from heat; let stand, covered, until most of liquid is absorbed, about 5 minutes. Remove bay leaf. Makes 2 servings.
Prepare pasta; drain. Place in casserole dish. Pour sauce over pasta. Sprinkle cheese on top. Cover. Microwave on Medium/high 10 minutes. Serves 6.
Brown meat in the oil in a skillet. Place in a large pot. Cover with boiling water. Add bay leaves, monosodium glutamate, salt, pepper, soy sauce, celery, carrot and onion. Cook slowly for at least an hour until the meat is tender. Take out the bay leaves, celery and carrot. Add the cut celery and carrots and the small onions. Cook for 20 minutes. Add more water if needed. Add the next 4 ingredients; cook for 10 minutes.
Cook Italian sausage in oven under broiler, being careful not to overcook. Slice into bite size rounds, place into Pyrex dish and coat with barbecue sauce. Serve with toothpicks.
Mix all, except mayonnaise, the night before; cover and refrigerate. Before serving or next morning, stir in mayonnaise.
Saute garlic, zucchini, onion, green pepper until tender (4-5 minutes) add tomatoes, pepper, basil and parsley. Simmer about 10 minutes, top with cheese and serve.
Cook and stir onion in margarine in 10 inch skillet over medium high heat until tender. Stir in scallops and salt. Cook, stirring frequently, until scallops are white, 3 to 4 minutes.
Melt butter over low heat and mix in the Parmesan cheese. Use a big spoon to drizzle it over the popcorn. Sprinkle just a bit of onion salt and pepper on, and then maybe a couple shakes of Parmesan cheese if you have any left.
Cream the butter and sugar until light and fluffy. Blend in eggs and vanilla. Add all dry ingredients. Alternate with sour cream, mixing well after each addition. Chill several hours or overnight. On lightly floured board, roll out dough to 1/4-inch thick. Cut out. Place on greased cookie sheet. Sprinkle with sugar and nutmeg. Bake in a 450° oven for 10 to 15 minutes or until lightly brown.
Dissolve jello in water. Put in 7 x 11-inch dish. Let set.
Mix first 5 ingredients. Add oil, vinegar and water. Bake at 350° for 35 or 40 minutes.
Coat an 8 x 8-inch casserole dish with cooking spray. Mix all ingredients. Spread in dish. Bake at 350° for 45 minutes. Stir after 15 minutes.
Mix in order given. Bake 1 hour in 325° oven in two lightly oiled loaf pans.
Soak first 4 ingredients in 3 quarts of water and 3/4 cup salt for 1 hour; drain well. Mix last 4 ingredients in a large pot. Bring to a boil. Add drained vegetables and bring to boil again. Do not cook. Put in jars and seal. Chill before serving.
Cream the butter. Add brown sugar and beat well. Add molasses, honey, sherry and milk. Beat very well. Sift flour and cream of tartar. Add alternately with beaten eggs to sugar mixture. Add orange rind and juice. Add raisins and baking soda that you dissolved in warm water. Grease a 13 x 9 x 2-inch pan. Line with wax paper. Grease paper. Bake in a 350° oven for 45 to 60 minutes.
Mix ingredients in cooking pot. Bring to boil. Reduce heat and simmer for 1/2 hour.
Brown beef and sausage separately. Drain and the mix together. Add 1 cup grated Velveeta cheese to warm mixture of ground beef and sausage. Serve on rye. Add taco seasoning, if desired.
Combine cabbage, carrot, sweet pepper and salt. Let stand 1 hour and then drain. Boil sugar, vinegar, water and mustard or celery seed. Boil 1 minute. Let cool and pour over chopped vegetables. Mix and pour into containers and put in freezer. Take out of freezer and thaw to eat.
Butter 9 x 13 x 2-inch casserole dish. Spread chipped beef on bottom of dish. Cut breasts in half and wrap 1/2 piece of bacon around it. Place in dish on top of beef. Mix soup and sour cream. Pour over chicken and cover. Refrigerate overnight. Bake for 3 hours at 300°. Take cover off and bake 1/2 hour longer to brown. Serves 8.
In saucepan, mix sugar, 1 1/4 cups water, shortening, raisins, nutmeg, cinnamon and cloves. Boil 3 minutes; cool. Dissolve salt and soda in 2 teaspoons water. Add to mixture; blend in flour mixed with baking powder. Pour into greased, floured 8-inch square pan. Bake in preheated 325° oven for 50 minutes.
Put tomatoes, onions and salt in a container. Cover with water and set overnight. In the morning drain and rinse. Put into jars. Mix vinegar, sugar and pickling spice in a pan and bring to a boil. Simmer for 20 minutes. Pour over tomatoes.
In a large bowl, mix flour, salt and baking powder. In another bowl, blend sugar, eggs, milk and oleo. Add to dry ingredients. Mix. Pour into a greased 9 x 9-inch square pan. Bake at 375° until lightly brown (about 25 to 30 minutes).
Combine all ingredients. Shape into a ball. Reserve some of the nuts to roll cheese ball in.
In small bowl, combine cream cheese, butter and vanilla. Beat at low speed until light. Gradually add sugar, beating until fluffy. If necessary, add milk to make of spreading consistency.
Mix cheeses and other ingredients. Roll into small logs or big ball. Roll in chopped pecans to coat each log or ball.
Cook rice as directed on box. Add all ingredients except paprika and cheese. Mix thoroughly. Pour into greased 13 x 9 x 2-inch baking pan. Sprinkle with paprika and Parmesan cheese. Bake at 350° until bubbly, about 30 to 40 minutes.
Fry bacon; save the grease. Crumble bacon and set aside. To the grease, add vinegar and sugar. Drain green beans and add them to vinegar mixture. Simmer for 45 minutes or until the juice is about all gone. Add bacon and serve.
Cook spaghetti as directions say on box. Mix spaghetti with the eggs that are beaten and the Parmesan cheese. Put mixture in a 9-inch greased pie pan. Mold the mixture like you would with pie crust (on the sides and bottom).
In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in nuts. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 to 45 minutes or until cake tests done. Cool on a wire rack.
Place two 8 ounce packages of crescent rolls into a 15 x 10 x 1-inch baking sheet to form a crust. Bake in 350° oven 12 to 15 minutes. Combine two 8 ounce packages cream cheese, mayonnaise, basil leaves and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with Salad Supreme.
Peel potatoes and slice in quarters. Dip potatoes in egg, then in flour. Deep fry them. Use dressing mix as directed on package.
Combine wine, lemon juice, oil, Worcestershire sauce, garlic, thyme, rosemary and parsley. Cover and refrigerate on shrimp and chicken 2 to 4 hours, turning.
Slightly heat oil in wok or frying pan. Add onions and stir a few moments. Add the meat and let simmer for 5 minutes. Add the carrots and green pepper and stir-fry a few moments. Add the mushrooms, bean sprouts and soy sauce; stir-fry a few more moments and serve with rice.
Mix and bake at 350° for 10 to 12 minutes on cookie sheet covered with aluminum foil for even baking. Insulated cookie sheet works even better.
Blend shortening and sugar. Add molasses and egg; beat well. Mix flour and spices. Roll in 1-inch balls and dip top side in sugar. Do not pat down. Bake at 350° for 8 to 10 minutes. Do not overbake.
Place yeast, sugar, salt and oil in large mixing bowl. Cover mixture with 3 cups flour. Add 2 cups very warm water. Beat 5 minutes until dough is elastic. Add 2 cups flour. Mix thoroughly. Cover bowl with dish towel and let dough rest 10 minutes in warm place. Knead dough 5 minutes on floured surface, adding more flour if dough is sticky. Knead no more than 5 minutes. Cut dough in half and shape into long oval loaves and place on greased cookie pan. Cut diagonal slits in top of loaves with sharp knife. Let rise in warm place (85°) or warm oven for 15 to 20 minutes. Bake 20 to 30 minutes until loaves sound hollow when tapped with fingers. Remove and allow to cool on rack.
Mix and bake in a 9 x 13 pan at 375° to 400°. The cake will rise and fall. Cut into bars. Keep covered to retain moisture and these will keep for days.
Cook squash in water until tender; drain and mash. Save 1 1/2 cups of juice. To juice, add rest of ingredients (except 1 cup dressing mix). Mix together; add to squash. Top with remaining dressing mix. Bake at 350° for 30 minutes. Makes 2 large casseroles.
Melt butter; add brown sugar and rest of ingredients, except ice cream. Put half of the mixture in the bottom of a spring-form pan. Add the softened ice cream, then put the rest of the mixture on top and freeze overnight.
Combine all ingredients and spread on English muffins. This amount will usually do for a package of English muffins. This can be frozen for later use.
Combine all ingredients. Bake at 350° until done. Do not overbake.
Place raw pork chops in long baking dish. On top of each chop, put 1 tablespoon raw rice. On the rice, place 1 tablespoon tomatoes, then on tomatoes place 1 slice of onion. Sprinkle with salt and pepper. Cover with hot water up to top of pork chops. Cover and bake at 350° for about 1 1/2 hours.
Mix together. Drop by teaspoonfuls onto ungreased cookie sheets. Dip fork in sugar, crisscross and flatten cookies. Bake at 325° for 15 minutes. Makes 2 dozen.
Chop cabbage, onion, celery and green pepper finely. Add salt and pepper to taste. In a small saucepan, bring sugar, turmeric, mustard seed and vinegar to boiling point. Remove from heat. Pour over chopped ingredients.
Preheat oven to 350°. Grease and flour tube pan or Bundt pan. Mix the first 5 ingredients. Fold in chocolates. Pour batter into prepared pan. Bake at 350° for 1 hour. When done, sprinkle powdered sugar on top.
Combine first 5 ingredients in large bowl. Make a well in center. Add eggs, buttermilk and shortening; stir just to moisten. Cover and store in refrigerator until ready to bake (as long as 5 to 6 weeks).
In a large bowl, beat eggs, sugar and oil. Stir together baking soda, salt, cinnamon and flour. Beat until mixed. Stir in carrots, apples and walnuts. Pour into 2 greased pans. Bake at 350° for 30 to 35 minutes. Cool. Serve plain or with frosting.
Mix up cake mix, butter and 1 egg. Pat it in 9 x 13 pan (greased and floured).
Wash beans and drain. Add water to cover with 1 tablespoon of salt. Soak overnight. Drain. Add 3 quarts of water in pan with beans. Add ham, bay leaves and thyme. Cover and simmer 3 hours. Salt and pepper to taste. Add remaining ingredients and simmer 1 1/2 hours, uncovered, 10 minutes before serving. Add parsley.
Brown ground beef with onions, garlic powder and green pepper in skillet, drain. Add seasoning mix and water to meat. Bring to a boil, reduce heat and simmer 15 minutes. Preheat oven to 350°. Spread corn chips in bottom of 8 x 10-inch pan. Pour meat mixture over chips. Sprinkle cheeses on top. Bake in oven for 20 minutes or until cheese is melted. Let stand for 5 minutes before serving.
Mix together in casserole dish the green beans, cheese, milk, cream of mushroom soup and 1/2 can onions. Level off and bake at 325° for 30 minutes. Pour remaining onions on top and bake another 10 minutes.
Mix all together and chill. This is a different type of cole slaw and is very good.
Saute sweet onions in butter until tender. Arrange in bottom of pie shell. Mix beaten eggs with milk, salt and pepper. Pour mixture over onions. Sprinkle with parmesan cheese. Bake at 425 for 18-20 minutes or until knife inserted in center comes out clean and pie shell is golden brown. Serves 4-6.
Mix flour, baking powder, baking soda and salt together. Add shortening. Add egg and buttermilk. Roll out on floured board; cut into strips. Drop in hot simmering chicken broth.
Heat oven to 350°. Blend all ingredients. Use mixer. Bake 15 minutes or less. Drop on greased cookie sheets. Makes 7 dozen.
Bake cake and let cool. Beat together cream cheese with milk (adding milk slowly). Add pudding and continue to beat until it is pudding consistency. Spread on cake. Then, in this order, spread on cake: crushed pineapple, Cool Whip and chopped walnuts.
Cut up shrimp in small pieces and mix together with other ingredients. Serve with favorite crackers.
You will also need 2 (9 x 13-inch) baking pans.
Put meat in a 9 x 13-inch baking dish. On top of meat, place potatoes, carrots, celery and onion. Mix dry ingredients and sprinkle over contents. Pour tomato juice over all. Seal with foil and bake 5 hours at 250°. Do not peek until done. Serves 6.
Steam cabbage and onions until tender. Drain. Season with salt and pepper. Add butter and cooked noodles and stir.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars and pudding mix, beating well. Add eggs and vanilla extract, mixing well. Combine flour and soda. Gradually add to butter mixture, mixing well. Stir in chocolate morsels and pecans. Drop by rounded teaspoonfuls (walnut size) onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Cool on cookie sheets 3 minutes. Remove to wire racks to cool completely. (Place in an airtight container. Can also be frozen up to 8 months.) Yields approximately 10 dozen.
Melt 1 stick butter in pan. Put peaches in butter. Add sugar, flour and milk together and pour over peaches. Bake at 350° for 30 to 40 minutes or until crust is done clean through.
Mix good and bake 45 minutes to an hour or until set at 350° in a buttered pan.
Combine first 3 ingredients. Add milk to oil and stir. Pour into dry ingredients. Blend well; pat into a 9-inch pie pan, fluting the edges. Bake as directed in filling recipe for baked shell. Poke holes in crust and bake at 425° for 10 to 12 minutes.
Mix together cake mix, milk, butter and nuts. Put 1/2 of mixture in a 9 x 13-inch pan. Bake at 350° for 18 minutes. Sprinkle chocolate chips over hot cake. Spread can of German chocolate frosting mix over chocolate chips. Spread the rest of the cake mixture on top. Bake 18 to 20 minutes. Cool and cut into squares.
Mix Jell-O with water. Beat eggs; add to oil, water and Jell-O. Add lemon juice and cake mix; beat 3 minutes. Bake one hour at 350° in Bundt pan.
Dissolve lozengers in milk for 24 hours. Mix pink lozenger mixture with flour mixture of sugar, shortening, flour and baking powder. Then add 4 stiffly beaten egg whites last. Bake at 350° until done.
Slice scallions and combine with vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a jar; shake and let stand 5 minutes. Add olive oil and parsley; shake to combine. Cook pasta in boiling salted water until just done. Drain and rinse with cold water. Cut salami into slices 1/4-inch thick, then into 1/4-inch strips, about 1 1/2 inches long. Cut cheese to the same size. Drain, pit and halve olives. Drain marinated vegetables. Toss pasta, salami, cheese, olives, vegetables and basil with dressing.
Prepare medium white sauce. Add salt and chopped onion. Turn oven to 350°. Pare 4 or 5 potatoes. Cut enough thin slices to make one layer in baking dish. Pat with margarine. Pour white sauce over potatoes. Bake in oven 1 hour, covered.
Heat oil. Add garlic and saute until soft. Add salt and pepper. Add reserved water and blend well. Cook over low heat 1 minute. Pour over hot spaghetti and toss. Serve immediately.
Beat egg whites stiff; add sugar little by little. Add egg yolks one by one. Add lemon peel. Sift flour and cornstarch together. Add to egg-sugar mixture. Add butter; mix thoroughly. Place dough in a well-buttered and floured 9 x 13-inch pan or two 9 x 9-inch pans. Layer apples on dough, making a nice pattern. Bake at 350° to 360° for 45 minutes. Sprinkle powdered sugar over top to serve.
Brown sausage and onion in skillet. Drain sausage. Mix together in casserole dish the sausage, onion, rice (uncooked) and soups. Cook in covered dish for 1 hour at 350°. Top with cheese and serve.
Mix all ingredients except corn meal together and put in large baking dish. Mix corn meal as directed on package and spread on top. Bake at 350° for 1 hour.
Mix strawberry jello and fruit cocktail in a saucepan. Bring to a boil and allow to cool completely. To the mixture, add buttermilk and Cool Whip. Chill overnight.
Preheat oven to 350°, 325° for glass baking dish. In a 9 x 13 inch pan, melt butter in oven. Sprinkle crumbs evenly over butter. Pour milk over crumbs. Top with chocolate chips, then peanut butter chips. Press down firmly. Bake 25 to 30 minutes. Cool.
Prepare pasta shells according to package directions. Squeeze spinach to remove water. Combine spinach, egg, Ricotta, Mozzarella, onion, garlic and salt. Stir to blend well. Stuff shells with Ricotta mixture, using about 2 tablespoons for each shell. Arrange shells in lightly greased 13 x 9-inch baking dish. Pour spaghetti sauce over shells. Sprinkle with grated cheese. Bake, covered, at 350° for 30 to 40 minutes or until heated through and is hot and bubbly. Makes 8 servings.
Cube onion; cut up garlic and peel and cut up potatoes. Place chicken, potatoes, onion and garlic in large baking dish. Pour salad dressing over all and bake at 350° for 1 hour. (Turn chicken during baking so chicken does not dry out.)
Preheat oven to 450°. Arrange chicken breasts in single layer on jelly roll (baking) pans. Brush both sides with olive oil and soy sauce. Sprinkle both sides with pepper. Roast about 20 minutes. Cool, skin, bone and cut chicken into 1/2-inch strips. Place in pan drippings. Set aside. Cook beans until crisp-tender (5 minutes). Drain well. Set aside. Combine mustard and vinegar; whisk in oil. Add shallots and 2 tablespoons thyme. Add beans, dressing and walnuts to chicken. Toss to coat. Add crumbled Feta and serve! Serves 20!
Mash avocados. Add salt, pepper, paprika and lemon juice. Spread on a 1 x 3-inch toast strip. Place narrow strips of bacon over avocado. Broil until bacon crisps.