HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Cream the Crisco and sugar. Add egg; mix thoroughly. Add yeast and water mixture; stir together. Mix in flour and salt. Knead dough until elastic. Put in greased bowl; turn to grease surface. Let rise until double. Punch down; shape into 2 loaves or 24 rolls. For rolls, form large, walnut size balls. Put on lightly greased cookie sheets; let rise. Bake at 375° for about 20 minutes, until lightly browned. Makes large (about 3-inch diameter), soft dinner rolls. Serve warm.
Put all ingredients in a casserole. Cover. Bake 3 hours at 325°.
Cook beef in oil in a Dutch oven over medium heat until brown. Drain and stir in remaining ingredients. Bring to boil over high heat. Reduce heat and simmer 1 hour, stirring occasionally. Serve with hot cornbread. Serves 8 to 10.
Put all ingredients in a gallon wide-mouthed jar. Add water to cover eggs. Use salt and pepper, garlic, cloves, horseradish, and sugar sparingly at first, then you can add to taste when you test the first egg. The eggs will not have a beet taste, only the color. The beets can be eaten too. More eggs can be added to the juice. Refrigerate 2 days for full taste.
Put chips and paraffin in double boiler; melt both. Keep hot. Take the orange slices (use toothpick to hold), you can divide in half or leave whole, and dip in chocolate mixture. Place on foil to dry. If you desire, you can dip for second time, makes heavier chocolate coating.
Drain pineapple; save 3 tablespoons juice. Combine sugar and flour. Stir in juice. Add cheese and pineapple chunks, mixing well. Spoon mixture into a greased 1-quart casserole dish. Combine butter and cracker crumbs, stirring well. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes or until crumbs are browned.
In small nonstick skillet over low heat, cook and stir onion and ginger in margarine until onion is very tender. Stir in yogurt, tangerine peel and segments. Cook and stir over low heat until heated through (do not boil). Serve sauce over hot cooked broccoli. Garnish with additional grated tangerine peel, if desired.
Dissolve sugar in 3 cups water in saucepan. Boil for 5 minutes. Combine tea, syrup, fruit juices and ice water in a large container. Pour over an ice mold into punch bowl Garnish with lemon and orange slices. Yield: 20 cups.
Put beef in roaster; combine all other ingredients. Pour over meat. Cover and bake at 350° for 5 hours. Turn beef occasionally. When done, shred with a fork.
Brown and drain ground beef. Add all ingredients except cheese. Simmer for 20 to 30 minutes. Add cheese and simmer 10 more minutes.
Spread pie filling in 8 x 8 pan. Combine cake mix and nuts in bowl. Add soft margarine and mix until crumbly. Sprinkle over top of pie filling. Bake 45 minutes or until brown at 350°.
Mix ingredients together and pour into greased and floured pans. Bake in a 350° oven for 1 hour. Check with a toothpick. Makes 2 loaves. Mmmm good!
Place aluminum foil on 12 x 15-inch pan. Butter the foil generously. Put single layer of crackers in pan. In a saucepan, heat butter and brown sugar. Boil 3 minutes, stirring constantly. Pour over crackers. Bake at 400° for 5 minutes. Cool slightly. Pour chocolate chips over caramel layer. Let sit a few minutes, then spread with a knife. Sprinkle with nuts, if desired. Refrigerate. Ooh, it's so good!
Cool cooked spaghetti. Put in large bowl. Add all other ingredients and toss. Serve cold. Will keep several days.
Make Jell-O by dissolving both Jell-O packages in 3 cups boiling water. Add the juices (drained from peaches, strawberries and raspberries), plus enough cold water to make 3 cups, to the Jell-O. Add fruits. Chill until set. Makes one very large Jell-O or 2 medium-large bowls full.
Cream oil, sugar and eggs. Sift dry ingredients together and add to wet mixture. Add vanilla and fold in pears, nuts and raisins. Bake at 350° for 1 hour and 15 minutes.
Put all ingredients in something large that you can occasionally shake. Let set for about 24 hours before eating.
Heat oven to 350°. Cut butter into cake mix (dry) until crumbly. Mix in coconut. Put mixture lightly into ungreased oblong 9 x 13 x 2-inch pan building up slightly edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon. Sprinkle on apples. Blend sour cream and egg yolks; drizzle over apples. Bake 25 minutes or until edges are light brown. (Do not over bake.) Serve warm. Makes 12 to 15 servings.
Cream butters and sugars. Add eggs and vanilla. Then add flour, salt and baking soda. Beat until mixed. Hand mix in oatmeal. Mix until blended. Mix in chips and raisins. Drop by heaping teaspoons. Bake about 10 minutes at 375°.
Mix cream cheese and sugar. Fold in Cool Whip. Place in pie shell and add cherries to top.
Combine sugar and crushed pineapple. Heat over low heat until just boiling. Remove from heat and dissolve orange Jell-O and cold water. Refrigerate until just beginning to jell. Fold in Cool Whip, cheese and pecans. Chill until firm.
Cook broccoli according to package directions. Drain. Heat oven to 400°. Place broccoli in ungreased 1 1/2-quart casserole dish. Beat soup and milk together until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Makes 6 to 8 servings.
Boil fryer; chop up. Cook noodles in broth until tender; drain. Put noodles and chicken in casserole dish. Mix mushroom soup, chicken soup and sour cream together. Pour over chicken and noodles. Top with bread crumbs. Melt margarine; pour on top. Bake at 400° for about 30 minutes, until brown.
Combine ingredients in Dutch oven or large casserole. Bake for 1 hour at 350°.
Combine prepared fruits; add fruit juice. Let stand several hours or overnight. Prepare pans, 1 large tube pan or 3 medium loaf pans. Grease pans and flour. Cream shortening; gradually add the sugar mixed with the salt and spices. Cream until light and fluffy. Add beaten eggs; beat well. Beat in flour. Add nuts and juice, softened fruit with any juice remaining in bowl. Mix well until well coated with batter. Pour into pans. Bake at 250° for 4 to 5 hours or until done. Place a flat pan with 2 cups water on bottom shelf while cake is baking to keep moist. Makes 5 pounds of nice fruity cake. Cool and store in tight container.
Place all ingredients in an electric blender; cover and blend at high speed about 10 seconds or until smooth. Dressing can be stored in a screw-top jar in the refrigerator. For diet serving, allow 2 tablespoons. Makes about 2/3 cup dressing.
With this recipe it is hard to measure. You can use however much you want or as little of each ingredient.
Combine biscuit mix, first 1/4 cup sugar and cinnamon. Add applesauce, milk, egg and oil. Beat vigorously for 30 seconds. Fill greased 2-inch muffin pans 2/3 full. Bake at 400° for 12 minutes or until golden. Cool slightly and remove from pan. Mix the second 1/4 cup sugar and 1/4 teaspoon cinnamon. Dip tops of muffins in melted butter or margarine, then in sugar and cinnamon mixture. Makes 18 muffin puffs.
Dissolve salt and paprika in water and mix with oil. Rub turkey inside and out with mixture. Take remaining mixture and pour into large brown paper grocery sack. Use additional oil if necessary to cover entire inside of sack. Place turkey into sack. Fold open end tightly closed; staple. Cook at 350° allowing 10 minutes per pound of turkey. The turkey will be a nice golden brown and not dry and completely done if cooked as directed.
Brown hamburger meat and onion. Drain off oil. Fry bacon and chip up. Combine all ingredients in crock-pot. Do not drain beans. Add a few shakes of Tabasco sauce. Cook in crock-pot on low for 5 hours.
Heat oven to 350°. Generously season the flour with salt and pepper; coat the trout with the mixture. Melt 2 tablespoons of the butter in a shallow, flameproof roasting pan. Add the fish and cook over high heat for 1 minute on each side. Transfer to the heated oven and cook just until fish is cooked all the way through, 20 to 25 minutes.
Mix all together and bake 25 to 30 minutes in a greased pan at 350°. Recipe can be doubled.
Saute onion, celery and bell pepper in butter. Add crabmeat, mayonnaise, Worcestershire sauce, egg, salt, pepper and crackers. Mix and put into individual shells. Bake 20 minutes at 350°.
Cream the margarine, Crisco and sugar. Add vanilla flavoring and blend well. Add flour, salt and nuts. This dough ball can be refrigerated until ready to bake. When ready to bake, break off pinches of the large dough ball and form into small balls. Place balls on ungreased cookie sheet and bake slowly at 325° to 375° for about 30 minutes. Do not let cookies get too brown. Cool cookie balls for about 5 minutes, then pour confectioners sugar, a little at a time, into a paper sack or Tupperware with lid on and carefully shake the cookie balls every few minutes until they are well coated with the white confectioners sugar, making pretty white snowballs. Makes about 60 snowballs.
Brown beef and drain. Mix in other ingredients in the order listed. Stir. Pour into 13 x 9 x 2 inch pan. Bake at 350 degrees for 20 minutes.
Mix gelatin as directed on package. Set aside to cool. Have cream cheese softened and mix with electric mixer until creamy. Add nuts and celery and mix thoroughly. Slowly add gelatin and mix thoroughly. Pour into dish and chill until firm.
Mix sugar, flour and cornstarch together. Add eggs. Blend well. Add melted margarine and chocolate, mixing only until blended and smooth. Gradually add milk. Stir in vanilla and salt. Sprinkle coconut and pecans in bottom of unbaked pie shells. Pour chocolate mixture into shells. Bake at 350° for 40 minutes. Just as good without coconut!
Preparation Time: 15 minutes. Cooking Time 10 to 15 minutes.
Cut bread down the middle and slice into strips. Drizzle with butter (and garlic if you desire) and bake at 350° for 8-10 minutes.
Mix all ingredients together in large bowl. (Save some cheese to go on top.) Press in baking dish. Sprinkle leftover cheese on top. Bake at 350° for 40 to 45 minutes.
Mix all ingredients together. Pour into a 9 x 13-inch casserole dish. Bake at 350° for 30 minutes or until bubbly. Sprinkle cheese (optional) on top and return to oven for 4 to 5 minutes until melted. Yield: 8 servings.
Mix 1/3 cup soup, 1/4 cup milk, onion and parsley. Dip chicken in soup mixture. Roll in stuffing, place in shallow baking dish, 12 x 8 x 2-inch. Drizzle butter on chicken. Bake at 400° for 1 hour. Combine remaining soup and milk, heat, stir now and then. Serve over chicken. Makes 4 to 6 servings.
In a 1-quart microwave-safe bowl, stir together sugar, cocoa, salt and hot water; microwave on High for 1 to 1 1/2 minutes or until boiling. Stir in milk; microwave on High for 1 to 1 1/2 minutes or until hot. Stir in vanilla; blend well. Serve hot, topped with whipped cream, if desired. Makes about 4 (6 ounce) servings.
Cook oleo, sugar, nuts, dates and egg in heavy saucepan on low to low-medium setting for 10 minutes. Add vanilla; stir. Add cereal and stir well. Allow to cool slightly, then roll into small balls and roll in sugar or coconut.
Cook fettucini according to package. Drain well and place in warm serving platter large enough for tossing. Add butter or margarine, heavy or whipping cream, grated cheese and parsley to pan. Cook over medium heat (do not let boil). Just before boiling, add shrimp to heat through (couple of minutes). Pour over fettucini and serve.
Cut bottom of pears so pears stand up evenly in baking dish. Boil mixture of remaining ingredients for 15 minutes, until slightly thick. Pour over pears. Bake at 350° for 45 minutes. Baste twice during baking. Serve warm with ice cream.
In a mixer beat sugar and eggs; add oil. On low speed, add flour, salt, baking powder, orange juice and vanilla. Mix well. Stir in apple mixture. Pour into greased and floured tube pan. Bake 350° 1 hour and 45 minutes or until cake tests done.
Place in order in a casserole dish. Cover and leave in a low 250° or 300° oven on the way out to church.
Boil the whole squash in salt water until tender. Carefully slice top off squash and use spoon to remove the inside. Leave 1/2-inch shell. Saute pepper and onion until done. Combine onion, pepper, cheese, egg, crackers and oregano with the squash removed from inside. Mix well and put in shells. Bake at 350° for 25 minutes.
Heat oven to 400°. Grease 10-inch pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes. Makes 6 servings.
Mix together in bowl and pour into a 9 x 13-inch greased and floured pan and bake at 350° for 35 to 40 minutes.
Butter each slice of bread on one side. Place 8 slices, butter side down, in a buttered baking dish. Spread ham, cheese and onion on bread. Top with remaining 8 slices of bread, butter side up. Mix eggs and milk. Pour over casserole. Cover with foil. Store in refrigerator overnight. Before baking, sprinkle with paprika. Bake for 1 hour at 325°, uncovered.
Drain all cans of ingredients (first 6). Combine vegetables in a large bowl, stirring gently. Combine remaining ingredients and pour over vegetables. Cover and chill 24 hours. Drain before serving.
Cream sugar and butter. Slowly add eggs; add vanilla, vinegar and salt. Pour into your made or ready-made graham cracker crust. Bake at 300° for 10 minutes, then bake at 350° for 30 to 35 minutes. Makes 2 pies.
Bake cake in a long pan. Remove from oven and use the end of a wooden spoon and punch holes in the top of the cake. While the cake is still hot, pour the caramel over the top of the cake. Then pour the can of condensed milk over the top and spread. Sprinkle 1/2 of the bag of Heath bits on top and let cool completely. Spread the cool whip on top and garnish with the remainder of the Heath bits. Keep refrigerated.
Combine meat, evaporated milk and onion soup mix. Mix well. Put in baking dish/loaf pan. Pour tomato sauce on top. Bake in 350° oven for about 1 1/2 hours.
Place all ingredients in a crock pot on high for 4 - 6 hours. Serve.
Break the spaghetti in half and cook. Combine with margarine, Parmesan cheese and eggs. Form into a crust in a pie pan. Spread cottage cheese over crust. Fill with spaghetti sauce. Cover with foil and chill for 2 to 4 hours. Bake at 350° for 1 hour. Uncover and sprinkle with Mozzarella cheese and bake 5 minutes more. (You can put meatballs on top.)
Shred cucumber. Spread on paper towel and sprinkle with salt. Squeeze out excess moisture from cucumber.
Cut peeled eggplant into 1-inch cubes; soak in salt water in refrigerator overnight (minimum of 6 hours). Drain eggplant; place in pan. Cover with water; simmer until tender. Soak bread crumbs in milk. Saute onion, green peppers and celery in melted margarine for about 15 minutes, or until tender. Combine cooked eggplant, bread crumbs and melted margarine for about 15 minutes, or until tender. Combine cooked eggplant, bread crumbs and sauteed vegetables. Add eggs, pimento and seasonings; blend thoroughly. Place in greased baking dish; bake at 350° for 45 minutes. Top with grated cheese; return to oven until cheese melts. Serves 6.
Place chicken in a single layer in a 13 x 9-inch baking dish. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until tender.
Heat oven to 350°. Mix cake mix, water, oil and eggs at low speed until smooth. Place cones into muffin cups. Fill cones half full. Bake for 20 to 25 minutes. Cool and frost.
Saute onion and celery. Add broth, soup and cheese. Add in chicken. When heated, about 15 to 20 minutes, pour over cooked spaghetti. Mix well. Put in oven for about 15 to 20 minutes at 350°. Heat, covered.
Dissolve Jell-O in boiling water. Beat cheese until light and fluffy. Slowly add Jell-O. Fold in remaining ingredients. Add food coloring to make a nice green color. Chill until firm. Yield: 8 to 12 servings.
Place pineapple in a large bowl. Sprinkle pudding mix over pineapple and mix. Add remaining ingredients and mix. Place into container and refrigerate.
Preheat oven to 400°. Mix soup, vegetables, and chicken in 9 inch pie plate. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes until golden brown.
Mix cocoa, butter, sugar and milk in a saucepan and boil 1 minute. Pour over peanut butter, oatmeal and coconut. Stir. Drop by spoonfuls onto wax paper.
In skillet, brown chicken in oil. Pour off fat. Add remaining ingredients. Cover and simmer 45 minutes, or until done. Stir occasionally.
Brown beef and drain well. Add sauce to beef and simmer for 5 minutes. Preheat oven to 350°. Separate garlic rolls and place on a cookie sheet. Spoon sauce mixture over garlic rolls. Top generously with Mozzarella cheese. Bake approximately 20 minutes. Serves 12. Kids love 'em.
Drain juice from maraschino cherries. Add water to make 1 cup and add 1/4 teaspoon almond flavoring. Chop cherries fine and drain.
Combine egg, milk and lemon extract. Add 2 cups Bisquick to batter and mix until smooth. Cut 4 slices of bread into 9 square pieces. Drop bread into batter. Deep fry bread in oil for about 2 minutes until golden brown. While hot, roll in sugar.
Mix all ingredients together. Place chicken in sauce for several hours and allow to marinate. Grill over open flames.
Grate and drain cucumber. Add to cream cheese that has been softened with a little mayonnaise. Season to taste. Add onions or chives and food coloring.
Mix oatmeal and boiling water. Cover and let stand 15 minutes. Add eggs, sugar, brown sugar, salt, vanilla and oil; mix well. Add flour, baking powder and soda and mix again. Pour into greased 8 x 12-inch pan.
Beat together the egg yolks, salt, flour and sugar. Add the lemon rind and juice; stir in the milk. Beat egg whites until stiff; fold into egg mixture. Pour into pie shell. Bake at 325° for 30 minutes.
Cook zucchini and onion until soft, but firm. Drain. Saute dressing in butter. Place a layer of dressing in buttered casserole dish. Mix all other ingredients together and add to casserole. Put a layer of dressing on top. Bake at 350° for 20 minutes.
Put in layers, celery, green peppers, onions, corn and hamburger. Salt and pepper to taste. Then spread on the spaghetti sauce. Bake in 350° oven for 1 hour or until done. Real hearty meal. Have tossed salad or cole slaw with it.
Boil potatoes and eggs until done, about 25 minutes. Peel potatoes while still hot. Chop eggs, pickles, onion and celery. Put in with chopped potatoes.
Combine sour cream, cream cheese, cream of chicken soup and onion thoroughly. Melt margarine. Pour over hash browns. Mix in Cheddar cheese. Bake at 350° for 1 hour or until creamy. If it is too thick, add water. Great for picnics.
In a bowl, combine fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute. Fold in bananas. Refrigerate until ready to serve.
Steam broccoli; drain well. Melt cheese and mix with broccoli. Melt butter and mix with crushed crackers. Bake 20 to 25 minutes at 350°.
Heat oven to 375°. Use approximately 8 x 11-inch pan. Spray with nonstick spray. Let butter melt in oven. Mix all ingredients in bowl, then pour over butter, but do not stir in butter. Cook at 375° for about 40 minutes.
Combine and refrigerate. Chill and serve over ice. Yield: 4 cups.
Arrange apples in a greased 8-inch pan. Combine oatmeal, sugar, cinnamon, nutmeg and flour. Stir in butter. Sprinkle white sugar (approximately 3 tablespoons) over apples and about 1/2 teaspoon cinnamon. Then spread your brown sugar mixture over the top. Cook at 350° for 35 to 40 minutes.
Cream shortening, cocoa and sugar. Add 3 eggs. Add water alternately with flour, baking powder, baking soda and vanilla. Bake at 350° for 1 hour in greased and floured tube pan.
Line a pie pan or baking dish with a thin layer of vanilla wafers. Cream together the egg, confectioners sugar and margarine. Pour over the crumb crust. Cover with fresh sliced ripe peaches. Top with whipped cream. Sprinkle with vanilla wafer crumbs. Refrigerate at least 12 hours.
Bring to a boil in saucepan the water, oleo, oil and cocoa. In a large bowl, put the sugar, salt and flour and mix well. When the first mixture boils, pour over the flour mixture and mix well. Add the eggs, soda, vanilla and buttermilk. Pour into a greased baking pan (should be at least 1 inch deep). Bake at 350° for about 20 to 30 minutes.
Drain shrimp. In saucepan, saute onion and green pepper in oil. Add tomatoes, including liquid, and all other ingredients, except rice. Heat through. Add cooked rice and continue heating. Add shrimp; heat thoroughly.
Melt butter. Add crumbs and press in bottom of pan. Add together two sticks butter, sugar, vanilla and eggs. Beat for 15 minutes. Pour over crumbs. Layer bananas, then pineapple, drained. Top with Cool Whip, cherries and nuts. Cover overnight.
Trim all fat from meat. Slice across grain in very thin strips. Saute mushrooms in 2 tablespoons butter or margarine on High for 2 to 3 minutes. Do not drain; set aside. Melt remaining butter or margarine on High for 45 to 60 seconds; add meat and cook on High 2 to 3 minutes. Add water, reserved mushrooms and soup mix; cook on High until boiling. Combine next 4 ingredients; mix well and gradually stir into hot mixture. Cook on 50% power just until mixture thickens, 2 to 3 minutes. Do not overcook! Spoon stroganoff over noodles and sprinkle with parsley. Serve with a fresh green salad and poppy seed rolls.
Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Cut chicken into cubes.
Mix sugar and eggs until well blended. Add washed raisins and vanilla to mixture. Mix up pie crust as directed on the box. Roll out crust and cut with a biscuit cutter. Place crust in greased muffin tins. Put spoonfuls of raisin mixture in each muffin tin lined with crust. Bake 12 to 15 minutes at 350°.
Melt butter at 100% power. Blend together the sugar, cornstarch and salt and stir into melted butter. Gradually stir in milk. Cook at 100% power for 3 minutes. While cream mixture is cooking, beat egg yolks by hand. Stir a little hot cream mixture into beaten yolks, then pour the yolk mixture into cream, stirring well while doing so. Cook at 100% power 4 minutes more or until desired thickness is reached. Be sure to stir mixture 1 to 2 times while cooking. Add vanilla. Line a 1 1/2-quart casserole dish with vanilla wafers. Top with 2 sliced bananas. Pour half the custard over the bananas. Repeat the layers. Top with whipped topping or meringue.
Mix cake mix, oleo and eggs. Roll into walnut size balls and roll in sugar. Smash on cookie sheet with bottom of glass. Bake at 350° for 10 to 12 minutes or until browned.
Crush vanilla wafers in food processor or between waxed paper with rolling pin. Mix all ingredients except sugar in a large mixing bowl until fairly smooth. Chill in refrigerator for 1 hour. Roll into bite-size balls and then roll in confectioners sugar. Refrigerate	until served,	dust again with sugar if needed.
Cook bacon crisp in covered 2-quart microproof casserole. Cook on High 5 to 6 minutes. Set aside, reserving drippings. Stir onion into drippings. Cover and cook on High 5 minutes or until tender, stirring once during cooking time. Add remaining ingredients; stir. Cover. Cook on High 20 to 25 minutes	or until hot, stirring once. Top with reserved bacon and serve.
Sift dry ingredients into bowl. Cut in shortening until mixture is fine. Add milk and stir with a fork until all the flour is moist. Turn out onto lightly floured surface and knead gently for 20 seconds. Divide dough into two portions. Spread in 2 ungreased 9 inch layer pans or roll out to 1/2 inch thickness and cut with lightly floured biscuit cutter for individual shortcakes. Brush with melted butter. Bake at 450° for 12-15 minutes for layers, or 8-10 minutes for individual ones. Spoon sweetened strawberries between layers and on the top. 10-12 servings. Yummy-Yummy!
Mix soup base and flour. Stir in chicken broth a little at a time. Add remaining ingredients and simmer until thick.