HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir yeast, sugar, salt and 1/3 of flour in a mixing bowl. Heat water, Pet milk and shortening in a saucepan until warm. Add to flour mixture and beat for 2 minutes at medium speed. Mix in remaining flour. Turn out on lightly floured board. Knead until smooth and elastic. Shape into smooth ball. Place in greased bowl. Grease dough lightly. Cover and let rise until dough doubles in size. Divide into 2 equal parts and shape into loaves. Put in greased 9-inch loaf pans. Cover and let rise until doubled. Bake 40 to 50 minutes at 400°.
Combine ingredients in a blender and blend until lemon is pulverized. Pour contents through a sieve and serve over crushed ice. Yields about 2 cups.
Bring all ingredients to a boil. Use to baste chicken or pork. Store indefinitely in refrigerator.
Grease casserole dish. Mix all ingredients together. Refrigerate overnight. Bake at 350° for 1 1/4 hours. Makes 8 to 10 servings. This recipe can be cut in half.
Preheat oven to 400°. Melt margarine in skillet and brown ground beef. Stir in soup mix, beans, catsup, water, mustard and vinegar. Pour in 2 1/2-quart casserole and bake 30 to 45 minutes or until hot and bubbly.
Combine sugar and corn syrup in saucepan. Cook, stirring constantly until full rolling boil. Remove from heat; stir in peanut butter and vanilla. Immediately pour over warm popcorn. Mix gently to coat with buttered hands to form balls. "Caution" mix is hot. Place on wax paper. To keep popcorn warm set in oven until ready to use.
Preheat oven to 350°. Mix all ingredients in a 9 x 13 casserole. Bake for 20 minutes. Stir and continue baking additional 30 minutes or until rice is done.
Saute meat and next 6 ingredients. Drain grease. Add soup and soy sauce. Simmer 30 minutes. Cook noodles. Last, fold in sour cream with meat mixture and pour over noodles. Top with almonds. Serve as is or bake as casserole at 350° for 20 to 30 minutes.
Cream butter, sugar and eggs. Add other ingredients. Roll out dough and cut. Bake at 400° for 6 to 9 minutes.
Take coconut out of freezer to thaw. Bake cake as directed on box. Remove from oven and take a fork and punch holes all over cake while it's still in the pan. Pour cream of coconut over cake. When this has soaked in (approximately 30 minutes), pour Eagle Brand milk over cake. After this has soaked in (approximately 30 minutes), spread container of Cool Whip over top of cake. Sprinkle with entire package of thawed coconut. Refrigerate for approximately 2 hours or until chilled. Refrigerate after serving.
Beat eggs with water and milk mixture. Stir in sifted flour and salt. Beat excessively. Pour drippings from roast beef into 8 or 9-inch pan, greased. Put pan into 450° oven until fat begins to smoke. Pour in batter and bake for 20 to 30 minutes until puffed and brown. Serve with gravy.
Brown ground beef; drain. Mix in refried beans and 1/4 to 1/2 cup salsa. Simmer until hot. Roll mixture into tortillas and place filled tortillas in a baking dish. Top with sour cream, shredded cheese and remaining salsa in that order. Bake at 350° for 25 to 30 minutes.
Mix together all ingredients except dressing and corn chips. Chill 30 minutes to 1 hour before serving. Add dressing and chips. Toss and serve. This can be made the day before, then add dressing and chips a few minutes before serving.
Melt margarine in saucepan over low heat. Add marshmallows and blend well. Remove from heat. Add cereal. Stir until coated with marshmallow mixture. Press into 9 x 13 x 2-inch cake pan. Cut in 2-inch squares.
Toss flour, bran, salt, soda and nutmeg together with fork. Stir in orange rind, apples, raisins and nuts. Pour the juice of 1 orange into a 2-cup measuring cup. Add buttermilk to make 2 cups. Add egg, molasses and oil; stir. Stir wet ingredients into dry ingredients with a few swift strokes. Pour into greased muffin tins, 2/3 full. Bake in a 350° oven for 25 minutes. Makes 24 muffins.
Mix ingredients until dough is consistency of pie crust dough. Handle as little as possible. Cut dough in half and roll to about 1/4-inch thick. Cut in desired shapes (not too small) and slit centers and sides with a knife to keep from filling up with air. Fry in deep hot lard until lightly browned on each side. Drain on paper towel until cooled. Dust with powdered sugar just before serving. Very fattening, but very good; was given to me by my great aunt, Helen Smith.
Mix margarine, eggs, sugar and mashed bananas together; blend well. Add dry ingredients, milk, vinegar and brandy. Mix together flour, nuts and raisins and fold into batter. Bake 1 hour or until done at 350°. Makes 10 servings.
Cook rice; drain. Cool and mix with sour cream. In buttered casserole, put layer of rice/cream mixture, about 1/3 of total. Add layer of 1/3 of cheese, 1/3 of chilies. Repeat twice ending with cheese on top. Bake at 350° until cheese melts.
Melt butter in a 13 x 9-inch pan. Sprinkle graham cracker crumbs into butter. Sprinkle chocolate chips. Sprinkle coconut. Top with sweetened condensed milk. Bake at 350° for 30 minutes. When cool, cut into squares.
Heat chicken stock. Add celery and carrots. Cook until vegetables are tender. Set aside. Heat butter in a saucepan. Add the onions and saute lightly. Add the flour and stir with a wire whisk. Cook for 2 to 4 minutes, making sure flour and butter are well blended. Add vegetable broth and milk. Stir with a wire whisk; bring to a boil. Turn heat to low as it thickens. Add cheese and stir over low heat until cheese is melted. Serve. Garnish with chopped fresh parsley or bacon bits. Yield: 8 servings.
Combine ingredients. Bake 25 to 30 minutes in greased and floured 9 x 13-inch pan. Will rise and fill pan only to fall flat later, hence the name. Cut in squares.
Place margarine in a microwave-safe casserole. Microwave on High for 1 minute or until melted. Stir in Worcestershire sauce and seasoned salt. Add pretzel bits and cereals. Mix well. Microwave on High for 6 minutes. Stir at 3 minutes. Add nuts and mix well. Let stand 10 minutes before serving.
Mix all together. Can put in round bottom bowl. Chill overnight. Use spatula around edges and turn out onto platter. Pat with chipped beef. Serve with crackers.
Cream butter with sugar until it's very fluffy. Add sugar, flour, almonds and vanilla. Mix well. Take a teaspoonful of dough. Roll it between hands until it starts to form a ball. Push in a cherry with thumb and finish rolling to make a perfect ball. Bake on a greased cookie sheet for 35 minutes at 325°. While still hot, roll in sugar to coat. Cool on racks.
Boil chicken breasts until thoroughly cooked, then pull meat from bones and tear into generous pieces. Combine cream of chicken soup and milk in pan and stir until it has a smooth consistency. Then put pieces of chicken and vegetables in with the soup and heat thoroughly. Place in a casserole dish. Roll out crescent rolls and place on top. Bake at 350° until rolls are done.
Cut steak across grain. Set aside.	Place mushrooms and next 4 ingredients in 2 quart casserole. Cover dish with wax paper. Microwave on High 3 1/2 to 4 1/2 minutes. Stir once. Drain well. Stir in meat. Cover. Microwave 3 1/2 to 4 1/2 minutes. Stir twice. Meat will be pink. Blend cornstarch into soy sauce.	Combine with gravy and ginger.	Stir in meat mixture. Cover; microwave on High, 4 to 6 minutes. Serve over rice or noodles.
Saute onion in oil in large pan for 3 minutes. Add water, salt and bouillon. Heat to boiling. Gradually add noodles. Cook, uncovered, 3 minutes, stirring occasionally. Stir in broccoli and garlic. Cook 4 minutes. Add milk, cheese and pepper. Heat until cheese melts. Serve. (Quick, easy and delicious!)
Mix in medium bowl the Cheddar cheese and cream cheese, until well blended. Stir in peanuts, carrots, onion and dill. Refrigerate, covered, at least 1 hour. Shape into pumpkin or ball shape. Refrigerate 1 to 2 hours to blend flavors.
Crumble breads; add other ingredients except margarine. Mix well. Pour into crock-pot. Dot with margarine. Cover and cook on low 4 hours.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip; blend well. Spoon into crust. Chill until set, at least 4 hours. Garnish with strawberries.
In skillet, cook beef, onion, garlic, salt and pepper until meat is brown and onion is tender. Drain fat. Combine enchilada and tomato sauces. Stir together 2 cups sauce, coffee and meat mixture. Set aside.
Mix whipped cream, yogurt and amount desired of dry jello. Mix well. Chill in refrigerator for 1 hour. You can mix with washed and cut fruit for a fruit salad or use as a dip.
Put ingredients in crock-pot and cook on low overnight (approximately 12 hours). You may add vegetables. If added, also add a 2nd can of mushroom soup.
Mix together and pour the oil, dressing mix, salt and pepper over pretzels in a large roaster. Bake in a 250° oven for 1 1/2 hours, stirring every 15 minutes.
Mix sugars and flour. Add remaining ingredients and mix well. Pour into unbaked 9-inch pie shell and bake in preheated 375° oven for 10 minutes. Reduce heat to 350° and bake about 40 minutes.
In a large saucepan, mix tomato paste (2 cans water and 1 can paste) and dry spice ingredients. Cook, covered, over low heat. If fresh, clean crab bodies, removing outside shell and feelers. Remove pinchers and reserve in freezer. Wash crab bodies well and put in tomato sauce. Bring to boil and simmer for at least 45 minutes.
In a deep, 2-quart casserole, combine butter and onion. Microwave on High 2 minutes to tender. Stir in flour, celery salt and pepper. Microwave 30 seconds. Stir in milk; microwave 5 to 6 minutes. Stir 3 times. Stir in cheese; microwave on High 1 to 2 minutes. Stir twice. Stir in macaroni and pimento. Cover and microwave on High 6 to 8 minutes, stirring once. Stir in parsley. Top with tomato slices and pepper rings. Sprinkle with Parmesan cheese. Cover. Microwave at full power (High) 2 minutes or until pepper and tomato are heated through.
Bring to boil in large pan the sugar, butter and milk. Remove from heat. Add instant pudding; mix well. Add oats and mix thoroughly. Cool 15 minutes. Drop on wax paper by spoonfuls and let set. Good as candy.
Preheat oven to 350°. In a 9 x 13 baking dish; mix chili, enchilada sauce, half of corn chips and one cup of cheese. Top with rest of chips and cheese, bake until cheese is melted.
Mix flour, brown sugar, oil, sugar and salt; remove 3/4 cup of this mixture and put aside for topping. Mix well together the egg, buttermilk, nutmeg, baking powder and soda. Bake at 350° for 25 to 30 minutes.
Wash beans well and cover with 6 to 8 cups hot water; bring to a boil for 2 minutes. Remove from heat and let stand 1 hour. Drain. Add 2 quarts cold water and ham bone. Simmer for 1 1/2 hours. Add the remaining ingredients and let simmer for 30 minutes or until tender. Serves 6.
Stir milk, 1 tablespoon at a time, into cream cheese. Mix in mayonnaise and onions. Stir in crabmeat (chopped finely) and Worcestershire sauce. Cover and refrigerate at least 2 hours. Makes about 2 1/2 cups of dip.
Heat shortening. Cook meat for 2 minutes on high heat, stirring. Add soy sauce, celery (all the leaves chopped from the top) and 4 or 5 outside stalks, sliced; mushrooms, bean sprouts and onion sliced crosswise 3 times then finely sliced up and down. Season to taste with salt and pepper. Cook 3 to 5 minutes with lid on, stirring often.
Drain pineapple and oranges. Use juice as a beverage. Combine pineapple, oranges, banana, grapes, marshmallows, coconut and almonds. Fold in yogurt. Chill.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Prepare cake mix according to package directions, using 1 1/3 cups Coca-Cola in place of water and stirring 1 tablespoon grated orange peel into batter. Pour batter into prepared pan. Bake 30 minutes until wooden pick inserted in center comes out clean. Invert cake onto wire rack; cool completely. (Cake may be made and stored, tightly wrapped up to 2 days before decorating.)
Brown meat; drain. Add in kidney beans (do not drain). Add onion. Add chili powder (more if desired). If you want it hot, add in crushed red pepper. Cover and cook on low for 20 minutes.
Mix flour, oatmeal, brown sugar, shortening and cinnamon until crumbly. Press half in the bottom of a 9-inch square pan. Pour in rhubarb. Combine white sugar, water, vanilla and cornstarch and cook until clear and thick. Pour over rhubarb and top with remaining crumbs. Bake 1 hour at 350°. Serve warm with whipped cream or ice cream.
Melt chocolate and hot water over low heat; cool. In mixing bowl, combine flour, sugar, soda, baking powder, salt, butter and buttermilk. Blend at low speed until moistened. Beat one minute at medium speed (scraping bowl). Add eggs, melted chocolate mixture and vanilla. Beat one minute at medium speed. Stir in nuts and coconut. Bake at 350° for 30 to 35 minutes. Bake in two 9-inch pans.
Mix lemon Jell-O, lime Jell-O, hot water, pineapple and lemon juice, if desired, in large bowl. In another bowl, mix cottage cheese, milk, salad dressing and nutmeats (optional). Combine and chill.
Slice yams and arrange into layers with pineapple in 1 1/2-quart casserole. Mix the remaining ingredients and bring to a boil. Boil rapidly for 3 minutes. Pour over yams and bake at 375° for 30 minutes.
Mix sugar, eggs and corn oil well. Add flour, soda, salt, apples, vanilla and chopped pecans. Bake at 325° for 1 hour and 15 minutes or until done. Grease tube pan well.
Beat eggs slightly and add sugar and flour. Then add melted margarine and mix well. Add buttermilk and vanilla. Pour into pie shell. Bake at 325° until custard is set.
Grease and flour 9 x 13-inch pan. Mix and pour in pan. Bake 30 minutes at 350°.
Bake at 350° for 50 or 60 minutes in a tube cake pan.
Wash bulgar. Cover with hot water and allow to stand for 30 minutes. Drain thoroughly and then squeeze dry with hands. Chop the vegetables and mix together. Beat in oil, lemon juice, salt and pepper. Mix with bulgar until well blended, then chill.
Mix ingredients. Use 1/2 teaspoon or more as desired of the mix per one cup of water. The mixture can be sealed in a plastic bag for travel or camping.
Grease a 2-quart casserole. Alternate layers of sliced potatoes and onion. Sprinkle each layer with salt, pepper and flour. Dot with butter. Repeat until casserole is full. Pour milk over, barely covering potatoes. Sprinkle top with bread crumbs and dot with additional butter. Bake in a 375° oven for 45 to 60 minutes or until potatoes are tender. Serves 4.
Mix together all but chocolate chips and press in 13 x 9 pan. Melt chocolate chips and pour over top. Let set and cut in squares.
Mix all ingredients. Pour into a 9 x 13-inch pan that is floured and greased. Bake at 375° for 1/2 hour.
Cut bacon in bite size pieces; fry and drain. Fry beef and drain. Saute onion. Add ketchup, mustard and sugar and stir together. Add beans and heat.
Mix all dry ingredients together. Mix eggs, margarine and vanilla. Add to dry mixture, along with chocolate chips. Mix together and drop by teaspoons onto cookie sheet. Flatten out dough. Bake at 350° for 7 minutes. Check cookies; bake 1 more minute, if needed. Do not overbake as the edges will get too hard.
Heat cherries and pineapple juice to boiling. Add Jell-O and sugar. Stir until dissolved. Add pineapple and nuts. Chill until firm.
On a square of aluminum foil, place in center a large hamburger of the ground beef. On this place a slice of onion, 4 to 6 pieces of potato, 4 to 6 pieces of carrot and 2 pieces celery. Dot veggies with butter. Season with salt and pepper. Wrap. Place on baking tray and bake in 325° oven for 45 minutes. Loosen foil and brown if desired. May also use chicken, pork chop or round steak for ground meat.
Dissolve jello in hot water. Osterize tofu and jello mix on low speed. Pour mixture into pie shell; chill in refrigerator. Top with Cool Whip and serve. Garnish with fresh fruit (strawberry, peach, lime, orange).
Mix cream cheese with Eagle Brand milk and Cool Whip. Pour into crust; chill. Pour caramel topping on top. Freeze until ready to serve. Makes 2 pies.
Thaw and squeeze dry spinach. In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise and lemon juice. Stir in spinach and water chestnuts; chill. Makes about 3 cups dip.
Add water to make thin consistency. Blend all ingredients in a blender. On a hot greased griddle, fry 4 inch patties to a golden brown, turning once. The thinner the consistency, the more "lace" you get.
Peel and core apples. Place face up in a 13 x 9-inch pan. Place pat of butter in center of each apple. Prepare sauce. Cook sauce over low heat 5 minutes. Pour over apples and bake until tender at 350° for 20 to 25 minutes. Serve warm topped with walnut pieces. Great by itself or served with vanilla ice cream.
Preheat oven to 350°. Grease and flour 3 cake pans (Bundt, 9 x 13-inch or 6 loaf pans) that will all fit in oven at the same time. Drain fruit into large bowl. Pour juice into 3 pint jars. These are new starter for friends. (Cake should be started within 5 days after receiving starter.)
Drain all cans of beans. Boil together vinegar, brown sugar, oil, salt and pepper. Pour this over the beans and add other vegetables. Cool in refrigerator overnight.
Sift flour, baking soda, cinnamon, salt and baking powder together. Add sugar, eggs and oil and beat together with mixer for one minute. Add pineapple, coconut, carrots and walnuts and mix everything together. Spray 9 x 13-inch cake pan with Pam and then add batter. Bake at 350° for 45 minutes.
Brush chicken with butter and lemon juice. Salt and pepper to taste. Put into casserole dish, place under broiler until browned. Add soup diluted with water. Add mushrooms and bake at 350° for 45 minutes or until tender. Serve over rice.
Cream Crisco and sugar. Blend other ingredients. Pour in loaf pan and bake at 350° for 1 hour or until toothpick tested comes out clean.
Mix potatoes, soup, sour cream, onion and cheese in large casserole dish. Melt butter, crackers (crumbled) and stuffing mix together and put on top. Bake at 350° for 45 minutes.
Cream the eggs, sugar, oil and vanilla. Add flour and milk. Bake at 350° for 30 minutes in a 13 x 9-inch pan or 3 round cake pans.
Cream sugars and oleo. Add eggs and salt; mix well. Add vanilla, soda, baking powder, nutmeg and flour. Mix well. Add oatmeal, dates, coconut and nuts. Mix well and chill for one hour. Bake at 350° for 15 minutes.
Butter two No. 2 cans. Mix sugar, raisins, soda and salt. Add butter and pour water over all. Simmer for 5 minutes and cool. Add egg and flour to mixture. Blend. Pour into cans. Bake 50 to 60 minutes at 350°.
Cream butter and sugar. Add eggs and beat well. Mix soda, baking powder and salt with flour. Add flour mixture and milk alternately with sour cream, walnuts and other mixture. Add flavoring. Pour into three 9-inch layer pans. Bake at 350° for 25 to 30 minutes.
Mix 5 minutes. Bake at 350° for 40 to 45 minutes. Cool in pan 10 to 15 minutes. Place on rack.
Spray a 9 x 13 dish with Pam. Wash potatoes and bake in oven like you would do a normal baked potato. Cut half of the potatoes up into chunks and place in dish. Top with sour cream and cheese. Cut other half of potatoes up into chunks and place in dish. Top with other half of sour cream and cheese. Top with crumbled bacon and onions. Bake at 350 degrees for about 30 minutes or until heated thoroughly and cheese is melted.
Cook bacon until brown. Add sausage, ham, bell pepper and tomatoes; cook until done. Add garlic powder, ground comino, black pepper, dried onion and fresh green onions. Add 1 1/2 cups of Hot Sauce (recipe follows), chorizos and potatoes. Simmer all until cooked. Add 1 1/2 cups of grated cheese.
Beat eggs. Add sugar. Beat until it looks like cake batter. Add milk and vanilla to mixture to fill mixing bowl. Pour mixture into freezer; add remaining milk. Makes 6 quarts.
Preheat oven to 350°. Cook broccoli as directed. Mix eggs, cream and half the cheese together. Stir in broccoli. Pour into unbaked shell. Sprinkle remaining cheese on top and bake 45 minutes or until crust is brown and cheese is raised. The cheese will flatten, if not served promptly.
Mix in bowl. Roll on wax paper in 2-inch long rolls. Refrigerate 24 hours. Bake at 300° for 45 minutes.
In large mixing bowl, mound flour and make a well in the middle. Pour yeast in that well. Add just a little water to that yeast and start stirring. As it gathers flour and a paste starts to form, add more water. Do this until all water is used up. Knead dough about 15 minutes. Place a teaspoon of oil in bowl and coat dough with it. Cover well with plastic wrap. Place in warm place and let rise until double in size. Punch down. Roll into 8-inch circles. Put in filling. Fold in half and seal. Brush top of stromboli with oil. On lightly oiled cookie sheets, bake in preheated 450° oven for 25 minutes or until edges are lightly browned.
Mix ingredients together and bake at 400° for approximately 25 minutes in a 6 x 9-inch pan.
Mix sugar flour and salt; set aside. In saucepan, mix margarine, shortening, cocoa and water. Bring to a boil and then pour over dry ingredients. Add buttermilk, eggs, soda and vanilla. Beat until mixture is creamy. Pour mixture on cookie sheet (make sure cookie sheet has sides) that has been greased and floured. Bake at 350° for 20 minutes.
Cream sugar and oil and add eggs, one at a time, beating after each. Sift together flour, nutmeg, allspice and cinnamon. Add to mixture in small amounts until thoroughly mixed. Add vanilla and other ingredients. Bake in 10-inch tube pan at 325° for 1 hour and 45 minutes.
This mixture will be wet and thin. It becomes light and fluffy while baking at 350° until set and brown as desired.
Combine first 4 ingredients. Stir eggs into squash mixture, then add butter. Drop fritter batter by tablespoons onto greased griddle. Cook until light brown. Turn and brown on the other side.
Combine sugar, water, egg whites, cream of tartar and salt in top of large double boiler set over simmering (not boiling) water on low heat. Beat with electric hand mixer 5 to 7 minutes or until frosting stands in peaks. Remove and continue beating until frosting is smooth and fluffy. Beat in vanilla.
Cook and drain broccoli. In mixing bowl, mix soup, onion, mayonnaise and egg. Layer casserole dish with half of broccoli, layer of cheese and 1/2 sauce. Repeat process. Top with dressing and dot with butter. Bake at 350° for 30 minutes.
Drain salmon, reserving the 1/2 cup liquid. Mix all ingredients in a loaf pan. Bake at 375° for 1 hour.
Drain juice off fruits to even 3 cups; may need to add 1 to 1 1/4 cups of water to even the 3 cups. Put fruits in a bowl and set in refrigerator. Pour into small saucepan; bring to a boil, reduce heat and add packages of pudding. Stir constantly until thick. Pour into a medium size dish or bowl. Set in refrigerator until cool. Stir in pineapple, oranges and slices bananas (best to add bananas the day you are serving the fruit salad). Top with maraschino cherries. Enjoy! Great for any occasion.
Break up cauliflower serving size. Layer in a 9 x 13-inch dish. Spread Miracle Whip light like frosting to cover and leave to set. When ready to serve, mix dressing and cheese all through salad.
Melt oleo, add marshmallows and salt. Add dry jello and stir. Pour over 3-quarts popped corn. Stir. Grease hands and form into 15 balls. Any color jello may be used.
Mix together and roll into balls. Melt 12 ounce package chocolate chips and 1/2 cake paraffin. Place ball on toothpick, immerse in melted chocolate, leaving small area to make it look like a buckeye.
Combine sugar and eggs. Cook over low heat and beat until lukewarm. Remove from heat. Add butter. Mix (high speed) until fluffy. Refrigerate several hours before using. Yields 1 quart.
Press into a 9 x 13-inch pan and bake 20 minutes at 300°.
Grease baking dish with butter. Preheat oven to 350°. Separate eggs. Beat egg whites until stiff, not dry. Melt butter. Stir in flour quickly over medium heat; heat until smooth paste forms. Stir paste constantly while adding milk and allow the mixture to boil. Lower heat; add egg yolks, salt and pepper and corn. Mix; turn off heat. Fold in egg whites with rubber spatula. Pour in dish. Bake 35 minutes or until lightly brown.