HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small saucepan, heat the milk, hot enough not to burn your little finger when you test it. Add the sugar; stir. Dissolve the yeast in the milk. Make sure yeast is dissolved; set aside. In large bowl, beat the eggs. Add melted butter, cheese and salt; beat well again. Add the milk mixture; stir well. Start adding the flour, 1 cup at a time, until it starts to form into a ball. Turn out onto floured board. Add enough flour to make a nice soft dough. Knead for about 10 minutes. Divide dough in half to form 2 round loaves. Let rise, covered, in warm place until double in size.
Slice the top of the round bread and reserve this for the "lid". Carefully scoop out the inside of the bread to leave just the sides and bottom like a bowl. Keep the bread you scoop out for bread cubes later. Mix all the other ingredients well and then place inside the bread bowl. Put the top piece of bread on and then cover the entire loaf with foil. Bake at 400° for 1 1/2 hours. Remove from oven and serve while hot. Cut up the bread from inside the loaf into cubes or sticks and place on a cookie sheet to toast. You can toast these during the last 10 minutes of baking time or after removing the dip from the oven. Place these on a tray around your dip and serve immediately.
Preheat oven to 300°. Combine oil and sugar. Mix well. Add eggs, one at a time. Beat well after each egg. Sift dry ingredients together. Add half of dry ingredients to oil and sugar. Beat well and add remaining flour; beat well. Add apples and nuts last. Bake at 300° for 1 1/2 hours.
Cut potatoes into wedges. Combine all ingredients, except parsley flakes. Add potato wedges, tossing to coat. Microwave at High for 8 minutes or until tender. If using conventional oven, bake at 375° for 30 minutes or until done. Yields 4 to 6 servings.
Combine pineapple and cream cheese. Add strawberries, marshmallows and Cool Whip. Set aside. Dissolve Jell-O in 2 cups hot water. Add strawberry mixture. Put in Pyrex dish. Cool overnight. Makes 8 servings.
Mix all ingredients with a spoon until well blended. Pour into a 9 x 13-inch pan. Do not grease pan. Bake at 350° for 45 to 50 minutes. Cool cake before frosting.
Heat oven to 350°. Grease and flour a 12-cup fluted tube pan or a 10-inch tube pan. In small bowl, combine sugar and cinnamon; set aside. In large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at highest speed. Pour 1/2 of batter into prepared pan. Sprinkle with sugar mixture. Cover with remaining batter. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 25 minutes; turn onto serving plate. Cool completely. If desired, dust with powdered sugar. Serve topped with whipped cream or ice cream.
Drain and flake tuna. Combine stuffing mix with its seasoning packet; add 1/4 cup hot water. Mix in tuna. Mix 1/2 cup milk with 1/2 of soup; add to mixture. Blend in well beaten eggs. Form mixture into patties and brown lightly in butter. Place in flat baking dish. Mix remaining 1/2 cup milk and 1/2 can soup. Pour over patties. Bake about 20 minutes at 325°.
Brown ground beef in a large skillet on temperature controlled gas burner set at 250° to 275°. Add tomato paste, onion, seasoning and water. Simmer, covered, for 5 minutes. Separate each biscuit into 2 layers and place on baking sheet. Lightly flour the bottom of a custard cup and make a shallow center in each biscuit for filling. Brush biscuits lightly with melted margarine. Bake in 400° gas oven for 10 minutes. Fill centers with meat mixture. Sprinkle generously with cheese. Broil 3 to 4-inches from gas flame for 2 to 3 minutes. Serve hot.
Saute vegetables in oil and margarine until tender. Add cooked rice and shrimp. Cook until done. If on the dry side, add margarine as needed.
Preheat oven to 350°. In a 9 x 13-inch baking dish, mix hash brown potatoes, soup, onion, sour cream and cheese. Top with pats of oleo, bread crumbs and bacon bits. Bake at 350° for approximately 30 to 40 minutes or until golden brown. Great!
Dissolve yeast and sugar in 1 1/2 cups lukewarm water. Sift flour and salt into bowl. Cut in shortening until crumbly. Stir in yeast mixture until flour is moistened. Chill, tightly covered, overnight. Knead on floured surface for 5 minutes; shape as desired. Place on greased baking sheet. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Yield: 2 dozen.
Mix sugar and flour. Add beaten eggs, add remaining ingredients. Pour into two (9-inch) pie pans. Bake at 350° until brown on top, about 35 minutes.
Boil water and raisins together for 1 minute. Cool. Mix and cream together sugar, shortening, egg, salt and vanilla. Add raisins and water to mixture. Add remaining ingredients and mix well. Fill 3 or 4 cans (greased) half full. Use 17 ounces can of peas or corn. Place on baking sheet so they don't touch. Bake about 1 hour at 350°.
Cook squash in salted water until tender, about 10 minutes; drain and mash. Add onions, carrots, soup and sour cream. Salt and pepper to taste. Butter 2-quart shallow baking casserole (9 x 12-inch). Sprinkle half the stuffing on bottom of casserole. Cover with squash mixture. Top with remaining stuffing. Dot with butter and bake at 350° for 30 minutes.
Chill jello until it begins to thicken, then add all the rest of ingredients and chill.
Cook noodles according to directions on side panel. While noodles are cooking, beat egg yolk lightly with fork and add to cream. Melt butter. Place drained, hot noodles in warm serving bowl or platter. Pour over the noodles, egg and cream mixture, melted butter and about half of the grated cheese. Toss noodles with fork and spoon until well blended, adding balance of cheese a little at a time while tossing. Top with additional grated cheese if desired and serve immediately.
Drain beets and reserve juice. Make a white sauce by melting butter, then stirring in flour to make a paste. Slowly drizzle beet juice into flour mixture, stirring constantly. Cook over low heat until thickened. Add vinegar and sugar. Taste and make any necessary adjustments. Add beets. Let sit for a while, then heat beets.
Beat eggs slightly. Add remaining ingredients. Add nuts last. Pour in unbaked pie shell. Cook at 450° for 10 minutes. Reduce temperature to 350° and continue baking for 25 minutes.
Saute hamburger and drain. Add chopped onion and potato and tomatoes and rest of the ingredients. Also you can add any other veggies if you would like. Season to taste. This is very good with corn bread.
Combine flour and milk. Cook until thick. Cool in refrigerator. Gradually beat the sugar into the Crisco. Blend in the flour and milk mixture. Add the vanilla and salt; beat until fluffy, about 15 minutes.
Cook and drain the rabbit. Debone the rabbit. Retain the liquid of vegetables and rabbit for gravy. Spread the vegetables evenly in the deep pie crust, then place the rabbit on top. Cover with the top crust and seam the dough together along the edges to completely encase the meat and vegetables. Bake at 350° for 20 to 30 minutes or until crust turns golden brown.
Combine all ingredients; refrigerate overnight. Yields 4 to 6 servings.
Beat eggs; add sugar. Let milk cool slightly, then pour egg mixture into milk. Add rice and flavoring. Pour into well buttered casserole (2-quart). Set it in a pan of hot water and bake for 1 hour at 325°. Remove from oven and sprinkle marshmallows over top and bake 15 minutes longer.
Put all ingredients in a large mixing bowl; beat for 4 minutes, scraping bowl often. Pour batter in a greased and floured Bundt pan; bake at 350° for 40 to 50 minutes or until done. Remove from oven and let stand for 10 minutes; turn onto a cooling rack. Frost with a thin white icing. Grated orange rind could be added to the icing for added flavor. Can also be baked in a 9 x 13-inch pan.
Mix milk, egg yolks and lemon juice. Pour into pie shell, let chill. Top with Cool Whip.
Saute one medium onion and raw cabbage in pan with butter. Cook 15 minutes. Add one ripe tomato, cook 5 minutes and serve.
In small bowl, mix cream cheese with margarine. Add bacon bits and chives and blend well. Form in a ball. Mix cheese (Old English works well) and liquid smoke. Form around the cheese ball. Chill overnight.
Cook grits in a large saucepan with the water and salt following package directions. Fold in cheese and mix well. Add eggs, milk, thyme and sausage, stirring until all ingredients are well combined. Pour mixture into a greased 2-quart casserole dish. Bake, uncovered, at 350° for 1 hour.
Mix thoroughly and pour in greased pan in cold oven. Bake at 325° for 1 hour.
Combine cooked spinach and condensed cream of chicken soup. If the spinach has already been creamed, use instead the chicken broth. You may thin the soup with spinach water, stock or milk. Season to taste. Heat and serve.
You will need waxed paper cut to fit bottom of two 8-inch square pans.
Rinse beans; place in large kettle. Cover with water; add salt and soak overnight. Drain; add 2 quarts water and ham. Simmer for 2 to 2 1/2 or 3 hours. Add onion, garlic, chili powder, tomatoes and lemon juice. Simmer for 45 minutes; add salt and pepper.
Thoroughly mix eggs, sugar and vanilla slowly. Stir in hot milk. Pour at once into pie shell. Top with dash of nutmeg. Bake in preheated 475° oven for 5 minutes, then reduce heat to 425° and bake 10 minutes longer or until knife inserted halfway down center comes out clean. Delicious served warm.
Peel and grate carrots. Cut apples into small chunks. Combine last three ingredients and add to apples, carrots, raisins and nuts. Mix and serve.
Cut up the kielbasi into pieces. Mix the remaining ingredients. Add the mixture to the kielbasi and simmer 1/2 hour. Thicken if desired. Serve.
Add 3 cups water to jello and tapioca and bring to boil, stirring often. Cook until thick, then add oranges, marshmallows and Dream Whip. Refrigerate until firm in 9 x 13-inch cake pan.
Cut cheese in small pieces. Place in double boiler and melt. Add flour, salt and sugar. Mix well. Add milk. Cook 10 minutes. Add beaten egg. Cook about 5 minutes more. Remove from heat. Add chopped pimentos. Cool.
Combine mayonnaise, vinegar, sugar and Cool Whip. Add enough milk to give the desired sauce thickness. Toss with remaining ingredients. Can be served right away, but it is best if chilled overnight in covered dish.
In mixing bowl, mix dry ingredients and make well. In another bowl, mix remaining ingredients and pour into well. Mix to moisten. Do not overmix. Pour into greased muffin tin. Bake at 400° for 20 to 25 minutes. Add well drained fruit if desired.
Mix mayonnaise, sugar and vinegar. Pour over remaining ingredients and mix well. Chill overnight.
Cut each pepper in half lengthwise; remove veins and seeds. Drain on paper towels. Mash the cream cheese with sour cream; stir in garlic salt and onion. Mix well. Stuff each pepper half with cheese mixture. Sprinkle lightly with paprika. Chill before serving. Yields 2 dozen.
Flake, remove bones and skins from salmon. Blend in egg. Stir in liquid, cornflakes or crumbs, lemon, onions and salt and pepper. Spoon into greased loaf pans. Bake at 350° for 45 minutes.
Combine first 4 ingredients and boil 5 minutes. Remove from heat and add soda. Pour over popped corn and stir evenly. Put in shallow baking dish. Place in oven 2 hours at 200°. Remove and break in pieces. Store in tight container.
Prepare pudding with milk. Pour into 6 (5 ounce) paper cups. Insert wooden stick or plastic spoon into each for handle. Press a square of aluminum foil down onto pudding to cover. Freeze until firm, at least 5 hours. Press firmly on bottom of cup to release pop. Serves 6.
Place green beans and pimientos in a mixing bowl. Put the onions and celery through the fine grater of a salad shooter or coarse chop of a food processor. Add to the beans. Now is a good time to add a little salt and pepper. If you have used the salted canned beans, use your judgment on the salt. Gently toss in mayonnaise until beans are lightly coated and all ingredients are mixed together. Place in serving bowl, garnish the edges with tomato wedges and sprigs of parsley, then shake on paprika and parsley flakes.
Wash roast. Salt, pepper and sprinkle with garlic. Cut potatoes (choice of shape). Wrap all in foil and put on grill for about 1 to 1 1/2 hours. Turn over every 30 minutes.
Combine sugar, 1 1/2 cups water and salt in pan. Heat to boil. Mix cornstarch and 1/2 cup water to make a smooth paste. Add to boiling mixture, gradually, stirring constantly. Cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice. Stir into thickened mixture. Return to heat and cook until bubbles again. Remove from heat. Stir in butter and lemon peel. Pour into baked pie shell. Top with meringue.
Brown meat in bacon grease or bacon. Add onions, celery, seasoned salt and pepper. Cover with desired amount of water and cook 1 hour. Add bay leaves. Check to see when meat is tender. Add carrots and cook a bit before adding potatoes. Then add potatoes and cook until tender. Thicken with flour or cornstarch to make gravy. Best when cooked in cast-iron Dutch oven!
Mix sugar, egg, vanilla and lemon rind. Gradually add flour mixture (flour, salt and baking powder). Mix well. Add walnuts. Roll into a log. Wrap in foil; refrigerate 24 hours. Slice as thin as possible. Bake at 400° for 10 minutes.
Heat oven to 350°. Microwave chocolate, 1/2 cup of the sugar and the water in large microwavable bowl on High 1 to 2 minutes or until chocolate is almost melted, stirring once. Stir until chocolate is completely melted. Cool to lukewarm.
Put 1/2 of mixture in a meat loaf pan. Put a hole in the middle and put the chopped onion, bell pepper, garlic and tasso, plus 1 link of sausage in the hole. Put the remainder of the meat on top. Cook 1 hour and 15 minutes at 350°, then take out and drain and turn over. Cook approximately 30 more minutes.
Boil the potatoes and mash. Add salt and pepper. Stir in butter and milk. Bring to a slow boil, stirring frequently, boiling for 5 minutes. Serve with crackers.
Combine first 7 ingredients; beat well. Set aside. Place bread in a single layer in a shallow dish. Pour egg mixture over bread; turn slices to coat evenly. Cover and refrigerate 8 hours. Melt 1 tablespoon butter in a large skillet; arrange 3 slices bread in skillet and cook 3 minutes on each side or until browned. Repeat procedure with remaining butter and bread slices. Sprinkle toast with powdered sugar.
Sift flour and salt. Cream butter. Add confectioners sugar and vanilla; mix well. Work in flour, then add nuts. Shape into crescent shapes. Bake at 350° for 10 to 15 minutes. Dust with confectioners sugar.
Boil milk and sugar (and cream of tartar if used) for 10 minutes. Add peanut butter; stir until thick and creamy. Pour onto greased platter; let harden. Cut into bite size squares and serve.
Cook onion and celery in olive oil until soft, but not brown. Add saffron and cook 1 minute while stirring. Add tomatoes, along with reserved liquid from the tomatoes and clam juice. Heat to boiling. Simmer 15 minutes. Cool and refrigerate overnight. Reheat 1/2 hour before serving and add wine. Fifteen minutes before serving, add snapper or grouper and assortment of mussels, shrimp, scallops or clams according to your taste. Serve in shallow bowls with French bread and a green salad on the side. If you like wine, muscadet is best with this stew.
About 10 minutes before serving, slice banana. Drain mandarin orange sections and pineapple chunks. In medium bowl, mix banana, mandarin oranges, pineapple and fruit cocktail with its juice. Spoon fruit into 3 dessert bowls; sprinkle with coconut. Makes 3 servings.
Saute onions in butter over low heat until soft. Add remaining ingredients and stir. Cover and cook over medium heat for about 5 minutes.
Drain pineapple and oranges. Mix sour cream and sugar. Pour over ingredients and mix. Chill and serve.
Preheat oven to 375°. Beat together the margarine and shortening. Add sugars and beat until fluffy. Add eggs and vanilla and beat well. Stir dry ingredients together. Gradually add flour mixture to margarine mixture, beating until well mixed. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until golden. Remove cookies to cooling rack to cool. Yields 54 cookies.
Blend shortening and peanut butter. Add sugar and brown sugar, blending well. Beat in eggs until fluffy.
Mix flour and salt; set aside. Melt butter; add sugars, eggs and water. Mix. Add to flour and mix. Add chocolate chips and oatmeal. Add vanilla last. Bake at 350° on greased round cake pans 10 to 12 minutes or until golden brown.
Cook, bone and finely chop chicken. Cook vermicelli in chicken broth. Drain. Combine all ingredients and put in large casserole. Heat about 10 minutes.
Boil the pineapple juice; beat the eggs lightly and add sugar and flour mixed. Add butter. Cook until thick. When cooled, add to fruits. Just before serving, stir in the whipped cream.
In saucepan, brown beef and cook onions, garlic and oregano. Add soup, water and vinegar. Simmer 30 minutes, stirring now and then.
Combine coconut, cake flour and baking powder. Beat whites until light. Add cream of tartar and sweetener, beating until peaks form. Fold whites into coconut mixture. Drop by rounded teaspoons into greased cookie sheet. Bake at 350° for 12 to 15 minutes or until lightly browned. Each cookie contains 3 calories.
Cream shortening, sugar and eggs. Add milk; sift dry ingredients together twice. Add to the creamed mixture. Mix until smooth. Add dates; drop by teaspoonful on greased cookie sheet. Bake 10 to 15 minutes at 375°.
Line dish with deboned chicken. Pour broth over chicken. Spread cream of chicken soup over the chicken. Cut boiled eggs and put on top of chicken mixture. Mix flour with milk, then pour over the mixture. Dot butter on top. Bake at 350° until brown. Do not stir.
Cook noodles in salted water as usual and drain. Mix with beaten eggs, sugar, salt and cinnamon. Add oleo, raisins, nuts and apple, which has been peeled and finely sliced. Mix and place in greased baking pan or dish. Bake 1 hour at 350° or until apple is done and top is browned to liking. Serve hot.
Season pork with salt, pepper and garlic powder. Cook. Saute onion and celery. Moisten bread with water. Add eggs. Mix all together. Stuff bird.
Mix all ingredients, saving the noodles and almonds for the top. Bake, uncovered, 45 minutes at 350°.
Follow directions to make brownies. Place in baking pan. Sprinkle nuts over top. Cut up cookie dough and place on top of brownie mix and nuts. Bake per instructions on brownie mix box. Cool and frost.
Thaw fish. Divide into 3 portions. Dip fish into beaten egg, then into bread crumbs. Place fish into shallow greased baking dish. Sprinkle with salt and pepper. Drizzle mixture of butter and lemon juice over fish. Then sprinkle with cheese. Bake in 500° oven until golden brown and fish flakes easily with fork, 6 to 8 minutes.
Drain pineapple; reserve 3 tablespoons juice. Combine sugar and flour. Stir in juice. Add cheese and pineapple. Spoon into buttered 1 1/2-quart casserole. Combine butter and crumbs and sprinkle over pineapple. Bake uncovered 20 to 30 minutes at 350° or until brown.
Dissolve jello in 2 cups water (1 hot and 1 cold) and juice from fruit. Add fruit and nuts; let congeal. Whip cream cheese, sour cream and sugar. Pour over salad and refrigerate.
Brown ground beef; drain fat. Add onion until hot. Add juice, salt, celery salt, pepper and Worcestershire sauce. Cook over low heat approximately 20 minutes. Add green peppers, sour cream and mushrooms. Stir until mixture is hot. Serve with noodles.
Combine all ingredients except Cheddar cheese and paprika in a baking dish. Top with shredded Cheddar cheese and sprinkle with paprika. Bake at 350° for 20 to 30 minutes. Let stand at room temperature a few minutes before serving. Can be assembled ahead of time.
Mix sugar, cocoa, milk, salt and butter. Boil for 3 minutes. Add vanilla and nuts. Beat until creamy. Pour into pan. Makes 5 servings.
Heat oven to 350°. Saute bacon and onion until bacon is crisp. Stir in remaining ingredients. Pour into greased 1-quart baking dish. Bake, uncovered, for 45 minutes, until beans bubble. Serves 4.
Cream margarine, Crisco and sugar until light and fluffy. Add eggs one at a time, beat well. Add vanilla and sweet milk. Sift all dry ingredients together and add flour, mix well. Let flour be the last to add, beat until creamed and smooth. Bake in tube pan in 350° oven for 1 1/2 hours, then turn oven down to 300° after first hour.
Add lemon juice to the sugar. Beat the yolks of the eggs until light. Add cornstarch which has been dissolved in a little cold water. Mix well with lemon and sugar. Start cooking, then add boiling water. Cook until thick. Pour into a baked pie shell. Top with whipped cream, if desired.
Cook chicken breasts in 4 cups water in crock-pot until done. Bone chicken and set aside. Strain broth and pour into large pot. Add the 2 cans of soup, chopped onion, sage and salt. Stir well and simmer until onion is soft. Cook noodles; drain and add to soup. Cut chicken in small pieces and add to soup. Stir carefully and keep hot until served.
Grease Pyrex dish and set aside. In large heavy saucepan slowly warm canned milk and sugar until sugar is completely dissolved. Add Eagle Brand milk and oleo. Bring to boil and then let boil for 9 minutes, stirring continuously. Add marshmallow cream, nuts, chocolate chips and vanilla. Remove from heat; stir until completely melted. Put into greased Pyrex dish; let cool, then cut into squares. Makes 5 pounds.
Cook celery, pepper and onion in hot oil until tender, but not brown. Stir in cream of celery soup, milk and cheese. Heat and stir until cheese melts.
Mix vinegar, salt and sugar; blend until sugar is dissolved. Add other ingredients. Put in Tupperware and refrigerate. Keeps for weeks.
Dissolve yeast in 1 cup of water; set aside. Combine rest of ingredients. Stir with a spoon. Add cup with yeast and other cup of water and stir until mixed (do not overdo it). Cover and let stand in a warm place until dough doubles in size (approximately 1 hour). Stir again and divide dough into 2 units and place into ovenproof bowls. Place in warm place and let double again. Put into a preheated oven at 350° and bake for 45 minutes.
Grease 9 x 13-inch pan with margarine. Saute onion in margarine. Pour onion mixture in deep bowl. Add rest of ingredients. Mix well with wooden spoon. Spread into pan. Crumble 2 cups potato chips on top. Bake at 350° for 1 hour.
Combine ingredients and mix well. Roll out and cut in squares. Spread melted butter over each square and fold into triangles. Spoon into baking pan and cover with a wet cloth for 1 hour. Bake at 400° for 15 minutes.
Cream oleo, sugar and vanilla. Stir in flour. Add potato chips and nuts. Mix well. Form into balls size of a walnut. Place on ungreased cookie sheet. Press flat with a fork. Bake at 350° for 8 to 10 minutes. Leave on hot cookie sheet for a few minutes. Makes a lot.
Mix and press into 13 x 9-inch pan. Freeze 1/2 hour. Spread 1/2 gallon softened vanilla ice cream on top of crust. Freeze 1/2 hour.
Get a saucepan and boil water mixed with salt. Cook the Penne and make sure to follow the directions provided on the packaging. After cooking, drain but make sure to leave approximately 2 to 3 tablespoons of water. Then add cottage cheese and season the dish with salt and pepper. Sprinkle parmesan cheese on top before serving.
Toast English muffins; heat scrambled eggs. Brown meat; place slice of meat on toasted English muffin. Top with 2 tablespoons of scrambled egg, then slice of cheese. Top with 1 teaspoon mayonnaise and muffin.
Mix flour, salt and oil until crumbly. Add vinegar and water, one tablespoon at a time, until mixture is slightly sticky. (I usually use about 3 tablespoons of water.)
Heat margarine in skillet. Saute mushrooms, onion and bell pepper until tender. Heat oven to broil. Place bottom halves of rolls on a cookie sheet. Layer vegetable mixture, beef and cheese on bottom halves. Place tops of rolls on cookie sheet. Broil until cheese is melted, 2 to 3 minutes.
Dissolve jello in hot water. Add other ingredients. Mold and chill. Serves 8.