HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, dissolve yeast from hot roll mix in 1/2 cup warm water (120° to 130°). Stir in mix, eggs, butter, sugar and vanilla until mixed. Cover with towel; let rise in warm place away from draft until double, about 1 hour. Stir in walnuts, raisins and 1/2 cup mixed candied fruit. Turn dough onto well floured surface; knead until elastic and not sticky, about 5 minutes. Shape into 20-inch long roll; join ends to form a ring. Place on greased cookie sheet. Cover with towel; let rise in warm place 30 minutes. Bake 30 minutes (or until golden and sounds hollow when lightly tapped with fingers) at 375°. Remove bread from cookie sheet to cool on rack. When cool, in small bowl, combine 10x sugar and 1 tablespoon water. Stir in remaining candied fruit. Use to glaze top of bread.
Heat soup in medium pan over low heat. Remove from heat. Dissolve gelatin in cold water; let sit for 5 minutes. Add soup and stir well. Add the rest of ingredients and stir well. Spoon into mold (4 cup) and chill until firm. Garnish with parsley and serve with crackers.
Brown bacon and dice together with onion. Add ketchup and brown sugar. Pour over drained green beans. Bake 30 minutes at 350°, uncovered, then cover and bake 45 minutes more.
Combine in mixing bowl the cream cheese, egg, sugar and salt; beat well. Stir in semi-sweet morsels. Sift together flour, sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla to flour mixture and beat until smooth. Fill cupcake pans 1/3 full of chocolate batter. Top each with a heaping teaspoon of cream cheese mixture. Sprinkle with sugar and chopped nuts.
Wash potatoes and pat dry. Prick each potato several times with a fork. Arrange 3-inches apart on a layer of paper towels in microwave oven. Microwave, uncovered, at High for 8 to 10 minutes, turning and rearranging potatoes halfway through cooking time. Let cool completely. Peel potatoes and cut into chunks; set aside. Cook bacon in microwave dish for 5 to 7 minutes or until crisp. Drain bacon and crumble; set aside. Combine beer, broth and Worcestershire sauce in 3-quart casserole. Microwave at High for 3 to 4 minutes or until hot. Combine half and half and cornstarch; stir well. Add cornstarch mixture, cheese spread, milk and red pepper to beer mixture, stir well. Cover and microwave at Medium-High for 4 minutes. Serve in individual serving bowls using reserved crumbled bacon, shredded cheese and chives on top. Yields 8 cups.
Mix all ingredients with mixer except for chocolate chips. Fold chocolate chips in last with spoon. Bake 1 hour or less at 325°. Test with a straw to be sure it's done. Let set in pan for a few minutes before turning out.
In a saucepan, melt butter over medium heat. Stir in flour until smooth; add onions. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in salmon, salt and pepper. Let cook for 10 to 12 minutes, until thoroughly heated.
Mix all (do not drain cans) and let simmer for 1 hour or all day in a crock-pot on low heat setting.
Cream butter, 1/3 cup sugar and 1/4 teaspoon vanilla. Blend in flour. Spread on bottom and sides of 8-inch spring-form pan.
Saute beef in oil in a large pot until beef begins to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Add beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 45 minutes. Yields 3 quarts.
Put all ingredients together. Mix well. Pour in greased 13 x 9 x 2-inch pan and bake at 350° for 25 to 30 minutes.
In a saucepan, blend starch and water. Add the rest. Cook over medium heat. Heat until thick and boiling. Jar and seal. Let cook and check to be sure jars are good and sealed.
Clean and dry turkey inside and out. Using a shaker, cover turkey inside and out with salt and pepper. Heat enough oil to cover turkey to 325° to 350°. Be careful to choose a pot big enough so that oil does not overflow. Cooking outside is the only safe way to do this at home. Put bird in pot slowly. Fry about 4 minutes per pound, a little longer for bigger birds. Test for doneness at thigh joint.
Prepare chicken breasts. Saute garlic, ginger and white part of scallions until tender. Add chili; saute. Add soy sauce, rice vinegar and sugar; continue to cook while stirring. Add in reserved chicken broth and tahini; simmer. Add diced chicken. Toss with boiled linguine or noodles. Sprinkle with toasted sesame seed and chopped green scallions to garnish. Place cucumber around edge of plate to present.
Mix beans, ham, onion and the rest of ingredients in a large pot. Bring to a boil; stir. Lower heat and cover. Boil gently for 45 minutes or until done. Mash a few of the beans to thicken. Cook for 10 to 20 minutes more. Freezes well.
Melt butter in large saucepan. Blend in flour. Gradually add milk, stirring constantly; add seasonings. Cook until sauce is thickened. Add 1 cup grated sharp Cheddar cheese and stir until melted. Cook macaroni as directed on box. Drain. Add to cheese sauce and mix well. Turn mixture into 8-inch square baking dish or pan. Sprinkle top with the second cup of grated sharp Cheddar cheese. Bake in a moderate oven (preheated to 375°) about 15 minutes. Remove from oven and place under broiler until cheese is bubbly and lightly browned. Makes 4 to 6 servings.
Mix the cookies and butter together. Butter a 9 x 13-inch cake pan. Press Oreo cookies in pan. Slice ice cream in half and place over Oreo cookies. Spread pecans over ice cream.
Cook potato in broth. Saute cucumbers and onions until soft. Add potato and broth. Simmer about 5 minutes. Cool. Put through blender. Refrigerate. Serves about 4 people.
Cut the bananas in long thick strips. Sprinkle both sides of the slices with lemon juice. Melt the margarine in a large nonstick skillet. Stir in the cinnamon, honey and nutmeg. Add banana slices. Cook 2 or 3 minutes until golden brown. Gently turn slices over and cook on all sides. Serve warm.
Beat cheese, sugar, margarine and eggs. Add rest of ingredients and mix well. Pour into 9 x 13-inch baking dish. Sprinkle sesame seed over top. Bake at 350° for 40 minutes.
Add sugar, salt and shortening to milk and scald over low heat until bubbles appear. Add 3/4 cup water to milk mixture. Mix yeast and lukewarm water to dissolve, add the two liquid mixtures together in a large bowl. Add 2 cups flour and beat at medium speed until well mixed. Remove from bowl, add remaining flour kneading until smooth and satiny (about 5 minutes). Place in greased pan, cover, let rise until double in bulk. Punch down and divide into 2 loaves. Place in well-greased loaf pans and let rise until double. Bake at 375° for 20 to 25 minutes. When bottom of pan is thumped, done bread will have a hollow sound.
Rinse olives and slice in half. Chop celery and add to olives. Sprinkle with oregano. Add onion and oil.
Cream together shortening, sugar and eggs. Stir in dry ingredients. Chill dough; shape into balls the size of walnuts and roll in mixture of sugar and cinnamon. Press down gently and bake at 400° for 8 to 10 minutes.
Combine sugar and cornstarch. Add water and 1 cup mashed berries. Boil and stir until thickened. Add butter and lemon juice. Line pie shell with the balance of uncooked berries. Pour sauce over berries. Cool at room temperature. Top with prepared topping.
Preheat oven to 450°. In a small bowl, mix the two cheeses with the oregano and set aside. With a teaspoon, drop the cheese mixture evenly over the crust. Scatter the broccoli, mushrooms, olive and tomatoes over the cheese. Sprinkle with Parmesan cheese. Bake for 15 to 20 minutes. Let cool five minutes before cutting. Serves 4 to 6.
Combine honey and butter. Add eggs, then rest of ingredients. Beat until well blended. Roll out to 1/8-inch thickness on floured board. Cut with cookie cutter. Sprinkle cookies with more tansy. Bake at 375° for 10 minutes.
Combine flour, salt and pepper in a paper bag. Shake and coat each chop in flour mixture. Heat oil in heavy skillet with garlic. Add chops and brown on each side. Drain off fat; mix mushroom soup with paprika, salt and marjoram and pour over chops. Cover and cook, stirring occasionally, over low heat about 20 minutes. Makes 6 servings.
Put steak into freezer for about 45 minutes. Cut steak into 1-inch strips. Wash vegetables and break broccoli and cauliflower into flowerets. Cut carrots, celery and onions on the diagonal. Slice mushrooms. Stir-fry onion and celery together and remove from pan. Stir-fry carrots, broccoli, cauliflower, snow peas, pepper and mushrooms separately and remove each from pan when finished. Stir-fry steak, ginger and garlic until done. Remove steak. Mix together water, soy sauce, wine vinegar, bouillon cube, cornstarch and parsley together. Add mixture to pan and cook until thick. Add all vegetables and steak and heat through. Serve over cooked rice and top with chow mein noodles. Other meats and vegetables may be substituted.
Mix together in baking dish. Bake uncovered at 350° for 30 minutes. Remove from oven and cover with topping.
In heavy 2-quart saucepan, mix sugar, butter, marshmallows, salt and milk. Cook and stir over medium heat until it boils and is bubbly all over the top. Boil and stir over medium heat 5 minutes. Remove from heat. Stir in vanilla and chocolate morsels until melted. Stir in nuts. Spread in an 8 or 9-inch square pan. Cool. Cut into about 30 pieces.
In a small pitcher, stir together tomato juice or vegetable juice, lime juice or lemon juice, Worcestershire sauce, horseradish and hot pepper sauce. Pour tomato mixture into an 8 x 8 x 2-inch baking dish. Cover and freeze for 1 to 2 hours or until slushy. Spoon into glasses. If desired, garnish with celery sticks. Makes 2 (8-ounce) servings.
Make sauce. Pour over hot dog pieces. Simmer 10 minutes, stirring occasionally. Serve hot with picks.
In heavy saucepan (I use a large iron skillet). Mix sugar, water and syrup. Cook, stirring, until sugar dissolves, using medium heat. Cook until soft ball stage. Stir in pecans and salt, stirring constantly. Cook until hard crack stage. Remove from heat and stir in oleo and baking soda. This will bubble up quite a lot. Pour out immediately on buttered cookie sheets. Be careful, this is very hot. If you wish thinner candy, stretch the candy as it cools.
Rub the outside of chicken with salt and pepper. Set aside. Stir the garlic powder into melted butter. Set aside while preparing the bread crumbs. Mix bread crumbs, cheese, parsley, thyme and savory together until mixed. Brush each piece of chicken in the seasonings. Place chicken in shallow baking pan. Bake at 350° for 45 minutes.
Cream butter, salt and sugar. Add other ingredients and roll into 1-inch balls. Bake at 325° to 350° for about 20 minutes. They will not be brown. While hot, roll in powdered sugar. If preferred, when cooled, roll in powdered sugar again.
In a 1 1/2-quart casserole dish, stir together sugar and syrup. Microwave at High (10) for 4 minutes Stir in peanuts. Microwave at High (10) for 3 to 5 minutes, until light brown. Add butter and vanilla to syrup, blending well. Microwave at High (10) for 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet or an unbuttered nonstick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in an airtight container. Makes about 1 pound.
Cook and drain macaroni. Slice pepperoni in half. Cube or shred cheese. Chop tomatoes and olives. Mix dressing mix, oil, vinegar, water and sugar well and pour over vegetables. Chill for several hours before serving. May be multiplied 2, 3 or 4 times.
Mix all ingredients in saucepan. Cook over low heat until mixture adheres into a ball (about 5 minutes). Knead a little as dough cools. Store in container to keep soft. Enjoy!
Melt chocolate chips in microwave oven with 2 tablespoons water. Thoroughly blend tofu in blender or a food processor. Add melted chocolate and vanilla to the tofu and blend for 2 minutes. Slice banana and layer with chocolate mixture in either pudding cups or graham cracker pie crust. Refrigerate 1 to 2 hours. Garnish with remaining banana slices and almond slices if desired.
Toss together crumbs and butter. Reserve 1/4 cup crumb mixture; press the rest into a 9 x 9 x 2-inch pan. Spread with ice cream and freeze. Melt 1/2 cup butter and chocolate over low heat; gradually stir into egg yolks with the sugar, nuts and vanilla. Cool. Beat egg whites until stiff peaks form. Beat chocolate mixture until smooth; fold in egg whites. Spread chocolate mixture over ice cream; top with reserved crumb mixture. Freeze. Makes 8 large servings.
Grind jalapeno and bell peppers in food processor. Combine ground peppers and their juices, vinegar and sugar in a 6-quart or larger pot; bring to a slow boil and boil 10 minutes. Remove from heat and stir in pectin. Return to heat and bring to boil; boil rapidly for 1 minute. Remove from heat and skim off foam. Quickly ladle into hot, sterilized jars leaving 1/8-inch headspace. Seal.
Preheat oven to 350°. Mix crackers, cheese and onion and pour into greased casserole dish. Pour tomatoes over cracker mixture. Dot with butter and bake for 30 minutes.
Mix all ingredients with mixer and pour into 9-inch unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Prepare broccoli as directed. Blend together	soup and flour. Add sour cream, carrot, onion, salt and pepper. Stir in broccoli.	Turn into 2 quart casserole. Combine	stuffing mix and butter. Sprinkle over the top. Bake at 350° for 30 to 35 minutes until hot.	Serves 6.
Combine pudding mix, sugar and milk in small bowl. Beat slowly with mixer at low speed until well blended, about 1 minute. Fold in whipped topping; spread on cake. (Store frosted cake in refrigerator.)
Preheat oven to 350°. Melt chocolate in boiling water. Cool. Cream margarine and sugar until fluffy adding egg yolks one at a time. Blend in vanilla and chocolate. Sift dry ingredients and add alternately with buttermilk beating smooth after each addition. Fold in egg whites. Pour into greased and floured pans 3 (9-inch) layers. Bake 30 to 35 minutes, 1 (9 x 13-inch) layer 35 to 40 minutes and 10-inch tube 50 to 55 minutes. Test (ovens differ). Frost with French Frosting.
Place squash and onion in colander. Add salt. Let drain until moisture is gone. Combine drained squash, onion, cheese, flour, corn meal and pepper; mix well. Stir in eggs. Brush griddle with thin coating of oil and heat over medium flame. Using 1/3 cup mixture for each patty, fry until golden brown on both sides. Makes 8 servings.
Line 9-inch pie plate with pastry. In mixing bowl, combine blueberries, sugar, flour, lemon peel, nutmeg, cinnamon and salt. Pour filling into pastry-lined pie plate. Drizzle with lemon juice and dot with butter. Place top crust on filling; cut slits for escape of steam. Seal and flute edges. Sprinkle sugar on top of crust. Bake at 400° for 35 or 40 minutes or until crust is done.
Stir sugar in warm milk and sprinkle yeast. Let stand 5 minutes and stir gently. Sift flour and salt in bowl. Pour in yeast mixture now that a dough has formed. Knead for 5 minutes and roll dough out in 4 or 5 inch rounds.
Crust: Mix the first 6 ingredients in a small bowl. Spray a 9-inch quiche dish or pie plate with nonstick cooking spray. Bake at 425° for 25 minutes. Remove quiche dish from oven and reduce temperature of oven to 375°.
Spray wok or large skillet with light vegetable oil cooking oil. Saute onion over medium heat about 3 minutes. Turn heat to high. Add rice; toss constantly. In a bowl, combine oil, sugar, soy sauce and eggs. Beat well. Pour oil mixture over rice. Toss constantly until all is well mixed and no longer sticky.
In medium bowl, combine sour cream, mayonnaise, vegetable soup mix, drained spinach and onion. Mix thoroughly and refrigerate until serving time. If desired, serve in hollowed out loaf of pumpernickel or rye bread. Serve with crackers or party pumpernickel or rye breads. Makes about four cups dip.
Thoroughly mix together brown sugar, salt, flour and spices. Add slightly beaten eggs and pumpkin. Mix well. Stir in milk and water. Pour in a 9-inch shell (unbaked). Bake at 450° for 20 minutes, then reduce to 350° and bake for 20 minutes or until knife inserted comes out clean.
Thaw & drain spinach. Mix ranch dip mix and sour cream; then add drained spinach. Refrigerate, serve cold.
Add the orange juice, ginger and nutmeg to the hot cooked and mashed sweet potatoes. Beat the egg whites until stiff peaks form and fold them through the sweet potato mixture. Spoon the potatoes into a nonstick dish and bake in a 350° oven for 30 minutes. Serves 4 to 6.
Drain pineapple, reserving syrup. Add enough boiling water to syrup to make 1 cup. Dissolve jello. Stir in whole can of cranberry sauce and orange peel. Chill until partially set. Fold in oranges and pineapple. Whip cream. Fold it into fruit mixture. Pour into 6 cup mold. Chill until set.
Add milk to mayo, then add remaining ingredients, slowing mixing at moderate speed. This will thicken when refrigerated.
Blend flour to a smooth paste with 1/2 cup of cold broth; stir into remaining hot broth and soup mix; cook and stir until thick. Blend in sour cream. Pour over and alternate layers of chicken, eggs and mushrooms in a 2-quart casserole. Bake in a 350° oven for 30 to 35 minutes or heated and bubbly.
Sift together first 6 ingredients. Add sugar and nuts. In separate bowl, mix remainder of ingredients. Add to dry ingredients, stir until moistened. Turn into greased 9 x 6-inch loaf pan. Bake in a moderate oven at 375° for 1 to 1 1/4 hours or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove to cake rack to finish cooling. Store overnight before slicing.
Brown ground beef and onion. Drain. Season with salt and pepper. Place in greased 1 to 1 1/2-quart casserole dish. Top with Tater Tots. Combine soup with milk or water; pour over potatoes. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes.
Cream butter and sugar. Add eggs; beat just to mix. Add soda to flour and mix alternately with buttermilk. Stir in grated orange rind. Coat the dates and nuts with small amount of flour and add to mix. Bake at 350° for 1 1/2 hours. Bake in angel food cake pan. Pour the following sauce over cake when it's done. Let set until completely cool.
Wrap each chicken breast in a half strip of bacon. Tear chipped beef in small pieces. Spread in bottom of medium casserole dish. Place chicken on beef, leaving a little space between chicken pieces.
Make rice as directed on box using the pineapple juice and adding salt. Let cool, then add crushed pineapple, marshmallows and cherries. Whip cream with sugar or use whipped topping. Fold into rice mixture. Chill and serve.
Mix butter, vanilla, flour and salt. Add nuts. Chill for 1 hour. Make balls out of dough and bake for 12 minutes at 350°. Cool, then cover with powdered sugar.
Combine bread crumbs, onion, butter, Worcestershire sauce, salt and pepper. Cut pockets into pork chops. Stuff pockets with bread crumb mixture. Put chops in casserole dish. Combine water and ketchup. Stir well; pour over chops. Cover. Bake at 400° for 45 minutes.
Layer in 9 x 13-inch baking dish crushed pineapple and apple pie filling. Top with dry cake mix. Place margarine pats over top. Bake at 350° until bubbly and light brown on top, approximately 20 to 25 minutes. It's easy, it's quick and it's good!!!
Wash spinach and pat dry. Tear into pieces and remove thick stems. Place in a large pan; sprinkle with salt, cover and cook a few minutes. Remove spinach from pan and squeeze out liquid. Melt butter in a skillet. Add the spinach, anchovies, garlic and pepper. Stir to mix all ingredients. Cook for 5 minutes over low heat.
Mix all ingredients well. Drop by teaspoon on greased cookie sheet. Bake at 350° for 20 minutes. Make smaller droplets for cats.
Wash spinach several times, changing water each time; drain well. Refrigerate until needed (cover if keeping overnight). Slice carrots thinly lengthwise, then again lengthwise into "toothpick" size. Slice onions very thinly; separate into rings. Slice olives thinly; mix with pimentos and set aside (refrigerate if keeping overnight). Mix onions and carrots with dressing; cover and refrigerate. Place spinach in serving bowl. Top with all vegetables. Add dressing. Toss several times before serving.
Add all ingredients in large dutch oven, saving rice until last. Cook until leeks are clear and carrots are almost done (about 20 minutes on low). Add rice and cook until done. Season to taste. Serves a bunch.
Sift together flour, cocoa and baking soda. Set aside. Cream together shortening, sugar and eggs. Add sifted ingredients to creamed ingredients, then add milk, vanilla and water. Bake in a 9 x 13-inch glass dish at 350° to 375° for 25 to 30 minutes. This has a delicious homemade taste!
Preheat oven to 350°. Cook broccoli and drain. Blend sour cream and soup carefully with broccoli, carrots, onion, salt and pepper. Place in 2-quart casserole dish. Mix stuffing and margarine. Spread over broccoli and bake 30 to 35 minutes.
Cook chicken; debone and tear in small pieces. Combine chicken and 2 tablespoons of cheese. Separate rolls to 8 triangles. Place 2 tablespoons of chicken on wide end of rolls. Roll up, beginning at narrow end.
Brown hamburger with onion and celery. Drain off grease; add soup and catsup. Let simmer 1/2 hour.
Grease a 9 x 13-inch baking dish. Layer half of the potatoes and onion. Sprinkle with salt and pepper. Repeat with rest of potatoes and onion. Combine soup and sour cream. Pour over potato mixture. Cover and bake at 375° for 30 minutes.
Boil sugar, syrup, vanilla and water until forms a ball with dropped in water. Beat egg whites until stiff. Beat while you pour syrup over egg whites in thin stream. Beat until holds a peak. Drop by teaspoon on wax paper to cool.
Drain and mash the squash. Dice the onion. Melt margarine; pour over crumbs. Cover bottom of dish with 1/2 the bread crumbs. Mix all other ingredients together. Pour over crumbs. Pour balance of crumbs on top. Bake at 350° for 35 minutes.
Mix sugar, egg yolks and 1/2 of the milk to form a paste. Add the remainder of milk, flour and vanilla; cook in microwave for six or seven minutes. Stir after the first 3 minutes. Layer wafers, bananas and pudding mixture with wafers ending up on top. Beat egg whites with 2 tablespoons sugar and 1/2 teaspoon vanilla to make meringue. Spread on top of wafers and brown in oven. Serve hot or cold.
Sift together in a large bowl the flour, baking soda, baking powder, salt and cinnamon. Add sugar, Wesson oil and eggs. Beat good. Add carrots, pineapple and nuts. Bake at 350° for 45 to 50 minutes in greased and floured pan. Frost with vanilla icing.
In medium bowl stir eggs, corn syrup, sugar, chocolate, margarine and vanilla until well blended. Stir in pecans. Pour into pie crust lined pan. Bake in 350° oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Makes 1 (9-inch) pie.
Cook together flour and milk, stirring constantly, until thick like custard. Refrigerate until very cold. Then cream together Crisco, oleo and sugar until no longer grainy. Then add flour mixture and vanilla and continue beating until very smooth and creamy.
Melt shortening and chocolate; add sugar and vanilla. Mix well. Add eggs, one at a time, beating after each addition. Sift flour, baking powder and salt together. Add with nuts; mix well. Chill dough for several hours. Form into small balls and roll in powdered sugar. Bake on greased cookie sheet at 350° for 12 to 15 minutes.
Layer in a large bowl the first 6 ingredients. Add sugar. Top with the mayonnaise, grated cheese and crumbled bacon. Before serving, mix all together. This can be made the night before and you can add the vegetables you like.
Cook eggplant until tender; drain and mash. Add remaining ingredients, except cheese and cracker crumbs; mix well. Alternate layers of eggplant mixture, cheese and cracker crumbs in casserole. Butter last layer of cracker crumbs; sprinkle on top. Bake 50 minutes at 325°. Serves 12.