HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine yeast and warm water together. Set aside. Bring milk to a boil and set off burner. Add Crisco and sugar. Let this cool until luke warm. Add 3 cups flour then yeast mixture. Mix. Add egg. Add two more cups of flour and mix. Cover with damp towel and let rise for 45 minutes. Pour out and kneed until not sticky. Melt 1 stick butter in bread pan. Use this to flip rolls in. Let rise again until pan is full. Bake at 400 degrees until brown.
Mix all ingredients. Put in refrigerator until chilled. Put on lettuce leaf in bowl and serve.
Boil chicken on medium heat for 1 hour. Reserve 1 1/4 cups of broth from cooked chicken. After chicken has cooled, remove from the bone and put in a greased 11 1/2 x 7 x 2-inch casserole dish. Melt one stick of margarine and pour over chicken. Add one cup of milk to one cup of flour and mix well. Pour over chicken. Add 1 1/4 cups of reserved broth to the can of cream of mushroom soup and bring to a boil over medium heat. After soup comes to a boil, pour over chicken. Bake in a 425° oven for 40 minutes or until golden.
Cream butter and sugar. Add egg yolks, beaten egg whites. Add nuts and pineapple. Layer the crushed graham crackers, creamed mixture, graham crackers, mixture and partly chilled Jell-O on top of mixture. Sprinkle with cracker crumbs. Chill thoroughly and serve.
Saute celery, pepper and onion until tender, but not brown. Add meat and stir until blended. Add chicken broth and thicken with cornstarch. Add salt and pepper and simmer about 10 minutes. Remove from heat. To serve, arrange tomato wedges on top. Serve over hot, cooked rice.
Brown ground round until no longer pink; drain all other ingredients and simmer 15 to 20 minutes.
Put peppers (discard seeds) and peeled onions through food chopper. Add boiling water to cover; let stand 10 minutes. Drain and discard liquid. Add remaining ingredients to vegetables. Boil slowly 15 minutes. Ladle into hot, sterilized jars. Seal at once. Makes 6 pints.
Brown sausage, drain and cool. Boil pasta and drain. Mix sausage, macaroni, tomato sauce and noodles in a 9 x 13-inch baking dish and put pepperoni on top. Bake in a preheated 350° oven for 15 minutes. Add cheese to top and bake another 15 minutes. Can be frozen.
Cook milk, sugar and margarine to soft ball stage. Quickly add chips and fluff; mix well. Add vanilla and nuts. Mix again. Pour into pan. Cut and cool.
Melt butter in baking pan; mix in remaining ingredients. Coat chicken. Bake in 375° oven for 1 hour or until golden brown.
Mix sugar, egg, oil, vanilla and milk together thoroughly. Add flour, salt and cocoa; mix thoroughly. Drop walnut size on ungreased cookie sheet. Bake at 350° for 8 minutes. Remove from oven; place 1/2 large marshmallow on each cookie. Return to oven and bake 2 minutes. Remove and cool. May be frosted if desired.
Brown hamburger, onion and pepper. Add taco sauce, beans and tomatoes. Put in pan. Mix Jiffy mix by directions on box. Pour over bean mixture. Do not mix. Bake at 350° until bread is done.
Mix sugar, cocoa, butter and milk. Bring to a boil over low heat. Stir constantly for two minutes. Remove from heat. Add oatmeal, peanut butter and vanilla; mix well. Drop on waxed paper.
Heat water and margarine to boil. Remove from heat, add flour and mix well. Add eggs, one at a time, mixing well after each one. Spread in a well-greased 9 x 13-inch pan. Spread over bottom and up to halfway to the sides of the pan. Bake at 400° for 35 minutes. Let cool.
Pour boiling water over oats and oleo. Let stand 15 minutes; add other ingredients and mix well. Bake at 350° for 25 minutes.
Cream shortening and sugar well. Add egg to mixture; beat well. Add almond extract; mix well. Sift together flour, baking soda and baking powder. Add dry ingredients gradually to creamed mixture. Chill dough. Flour hands and form small balls (about the size of doughnut centers). Roll balls in sugar; flatten slightly with thumb. Bake on ungreased cookie sheet in a 375° oven until edges are slightly browned (10 to 12 minutes). Yields approximately 2 dozen.
Unroll crescent dough and spread on ungreased jelly roll pan or cookie sheet. Bake at 400° for about 10 minutes. Cool. Mix cream cheese, mayonnaise, cottage cheese and dressing. Spread on cooled dough. Spread vegetables on top. Chill overnight and cut in squares. Make a day ahead.
Press the crescent rolls out in pan forming one large pie crust. Bake at 375° until light brown. Mix the softened cream cheese, mayonnaise, dill weed, garlic salt and onion. Spread over the cooled crust. Top with your favorite diced vegetables such as broccoli, cauliflower, green pepper, mushrooms, etc. Can top with grated cheese, if desired.
Add hot mixture. Add one cup English walnuts, if desired. Pour into buttered cake pan.
Combine cream cheese and sour cream in large mixing bowl; beat until smooth. Add next 8 ingredients. Beat until blended. Cover and chill thoroughly. Combine bacon, parsley and almonds. Stir. Roll cheese ball in bacon mixture. Wrap in wax paper and chill. Serve with crackers.
Combine sugar, milk and butter and stir. Heat to a full, rolling boil; lower heat. Boil exactly 5 minutes, stirring constantly. Remove from heat. Blend in chips and stir to melt chips. Add flour, vanilla and cracker crumbs. Mix hard and fast. Mixture will get thick. Put in well-greased 12 x 8-inch pan.
Whip the cream. Combine with softened ice cream. Add lemon juice, Cointreau and rum. Mix with strawberries which have been sugared. Serve in parfait glasses. Makes 8 servings.
Place celery, onion and butter in 1-quart casserole. Heat in microwave on full power for 3 minutes or until celery and onion are tender. Stir in remaining ingredients using only 1 cup of chow mein noodles. Season with salt and pepper, as desired. Top with remaining chow mein noodles. Cook in microwave on full power for 6 to 7 minutes or until heated through and temperature of 150° is reached.
Stir brown sugar and butter over low heat to melt butter. Cool. Beat in the eggs, one at a time. Add flour, salt and baking soda. Mix well. Stir in pecans and semi-sweet chips. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Bake at 325° for 1 hour and 15 minutes in prepared tube pan. Cool.
In a kettle, cook the carrots, celery and the onion in the butter over moderately low heat, stirring, until the vegetables are softened. Add the flour and cook the roux, stirring, for 3 minutes. Add milk, cream, bay leaf, black pepper, salt, cayenne, Old Bay seasoning and Worcestershire sauce. Bring the mixture to a boil; simmer and stir for 8 to 10 minutes, or until thickened slightly. Add crab meat; cook mixture, stirring for 1 minute, and discard the bay leaf. Makes about 12 cups, 8 to 10 servings.
Preheat oven to 325°. Oil or butter bottom of rectangular dish or pan; cut crusts from bread and line bottom of dish with bread slices. Saute veggies and combine with salad dressing and fish; spoon this mixture over bread slices. Combine eggs, milk and soup and pour over all. Chill overnight or 2 to 3 hours; bake at 325° for 1 hour. Sprinkle cheese over top and melt in oven a few extra minutes.
Mix water, sugar and salt. Add yeast, egg and shortening. Mix in 6 1/2 to 7 cups flour. Refrigerate for up to 1 week. When ready to use, form rolls; cover and let rise until double, 1 1/2 to 2 hours. Bake at 400° until done, about 12 to 15 minutes.
Cut ham, potatoes and cabbage into small pieces and layer with onions in rectangular baking dish sprayed with Pam. Cover ingredients with 1/2 of cheese. Layer can of corn (do not drain). Beat eggs and milk together. Add Tabasco, salt and pepper. Pour over ingredients in dish. Sprinkle remaining cheese and green peppers on top. Bake at 350° until cheese melts and liquid sets, about 30 minutes.
Brown meat and drain. Mix in mustard. Spoon on toasted buns or bread. Quick, hot and tasty!
Beat the cream cheese. Add sugar and peanut butter. Slowly add milk. Beat until smooth. Add 8 ounces Cool Whip. Mix until smooth or creamy. Pour into pie crusts. Top with extra Cool Whip (chocolate syrup and peanuts, if desired). Freeze until needed. Defrost in refrigerator for a few hours or overnight.
Mix the first 6 ingredients with bacon fat and cook, covered, for 20 minutes on simmer. In a large 3 1/2-quart casserole, mix all ingredients together. Bake at 350° for 1 hour. Makes 3 quarts.
Combine all ingredients in 1-quart airtight container. Makes about 3 1/2 cups mix or 10 to 12 servings.
Boil chicken. Remove chicken from bone and return to large pot of broth. Add can of broth. Bring to a boil. Add potatoes and carrots. Cook until tender. Add noodles. Cook approximately 20 minutes.
Melt chocolate and butter in a large bowl. Mix sugar, flour, eggs and vanilla. Add melted chocolate mixture. Stir in nuts and chocolate chips. Pour into 13 x 9-inch glass pan. Bake at 350° for 30-35 min. Center will be gooey. Cool and refrigerate for 1-2 hrs. Sprinkle with powdered sugar or add whole pecans on top.
Have cheese and oleo at room temperature. Mix together all ingredients; chill for an hour or so. Form into ball; roll in chopped pecans. Serve with your favorite crackers.
Cook macaroni as directed; drain. Melt butter in saucepan; blend in flour, 3/4 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk and cream. Cook over low heat. Stir constantly until thickened. Add cheese; stir until melted. Mix macaroni with cheese sauce. Mix together egg, stuffing, beef and remaining salt and pepper. Spread on bottom of 13 x 9 x 2-inch baking pan. Cover with macaroni mixture. Bake at 400° for 35 minutes. Serves 6.
Sprinkle apricot jello over Cool Whip and mix well. Drain mandarin oranges and pineapple tidbits. Add to cool whip and jello mixture. Add marshmallows and stir well. Let set in refrigerator until ready to serve.
Combine sugar and syrup and stir well. Cook on high heat until light straw color. Add vanilla and peanuts. Cook to boil, stirring constantly. Add butter and soda; stir well and pour on buttered platter at once. Let cool and break into pieces.
Cream butter, sugar and vanilla at medium speed with electric mixer until light and fluffy. Turn mixer speed to low and gradually add flour until well mixed. Wrap dough in waxed paper and chill in refrigerator if you prefer to work with a stiffer dough. Peel foil from chocolate Kisses and shape dough around each Kiss, using about 2 tablespoonfuls for each one. Place on ungreased baking sheet and bake in a 375° oven until "set" but not brown (10 to 15 minutes). Cool and store in airtight container. This recipe will make 4 dozen or more pretty-party cookies that retain the shape of the chocolate Kiss.
Drain cherries; measure juice and add enough water to make 2 cups. Heat liquid; dissolve gelatin in hot liquid. Cool gelatin until consistency of egg white. Pour small amount in oiled mold and chill until set.
Cream sugar and margarine. Add eggs, one at a time and beat. Add buttermilk and vanilla. Sift flour and soda together; add to other mixture and mix. Soften the chocolate over water and blend. Bake in tube pan for 1 1/2 hours at 300°.
Brown meat and onions. Add remaining ingredients. Cook approximately 45 minutes. Dip with Fritos.
Drain pineapple, reserving 1/2 c. of juice. In a bowl combine first five ingredients. In another bowl combine mayonnaise, yogurt, sugar and the 1/2 c. pineapple juice. Pour over fruit mixture and toss to coat. Refrigerate until serving.
Mix all ingredients, except cocktail sauce, together. Form mixture into a ball. Chill 2 hours. Pour cocktail sauce over it when ready to serve. Can be served with crackers (I would recommend Wheatables).
Sift flour and soda. Mix shortening, salt and sugar; add eggs, sifted ingredients, banana pulp and nuts. Bake in well-greased loaf pan at 350° for 45 to 50 minutes. Test with a toothpick.
Heat oven to 350°. Arrange potatoes in 4 layers in a 2-quart casserole. Sprinkle first 3 layers with onion salt, 1 teaspoon flour and 1/4 teaspoon salt. Sprinkle fourth layer with remaining salt and flour. Dot with butter. Pour hot milk over potatoes; bake, covered, 30 minutes, then bake, uncovered, 60 to 70 minutes. Serves 5 to 6.
Cream margarine, brown sugar (no lumps) and granulated sugar. Add beaten eggs and vanilla. Beat well. Add flour, salt and baking soda. Mix well. Stir in oatmeal and nuts. Dough will become very thick. Form into rolls (about 2 to 2 1/2-inches in diameter). Chill well. Cut 1/4-inch thick and bake for 10 minutes at 350° on ungreased cookie sheet. Cookies should be a little soft when removed from oven. They will become crispier as they cool. Makes about 5 1/2 dozen cookies.
Mix ingredients and pour in unbaked pie shell. Cook at 350° for 30 to 45 minutes.
Mix flour, nuts and margarine like predough and press into a 9 x 13-inch pan or dish. Bake 20 to 25 minutes at 350°. Cool completely.
Dissolve jello in 1 cup boiling water. Make pineapple-orange juice as directions state. Combine jello, water, juices and ginger ale. Refrigerate until served.
Blend shrimp soup, cream cheese, sour cream and Worcestershire sauce with mixer. Add tiny shrimp. Mix together and serve with crackers.
Mix jello according to package directions. Chill. Drain pineapple; reserve the liquid. Fold pineapple into jello. Chill until mixture congeals. Prepare Dream Whip according to package directions. Blend in softened cream cheese. Spread on top of jello. Add enough water to pineapple juice to make 1 cup liquid. Combine sugar, flour, lemon juice and eggs. Add to juice and cook over low heat until mixture thickens. Cool. Add chopped pecans and spread over Dream Whip and cream cheese layer. Chill. Serves 12 to 15.
Slice tomatoes and onion thinly. Mix with basil. Pour vinegar over the salad. Add pepper. Let marinate at least 1/2 hour or preferably for 1 to 2 hours. Serves 4 to 5.
Boil chicken in salted water until tender. Remove chicken and debone. Reserve water and add more water if necessary for boiling spaghetti. Cook spaghetti until done; drain liquid and discard.
Wrap each piece of seafood in bacon. Thread pieces on 10-inch skewers as follows: green pepper, lobster, mushroom, scallop, mushroom, shrimp and green pepper. Add a cherry tomato to each skewer during the last five minutes of grilling. Grill 3-inches from coals for 10 to 12 minutes or until done, turning and brushing frequently with marinade.
Cook separately the ground beef and the chopped cabbage. Drain and mix together. Season with salt and pepper to taste (don't be shy on the salt). Refrigerate until ready to use.
In a 2-quart saucepan, mix and cook over low flame the sugar and cream to soft ball stage or 238°. Turn flame off. Add vanilla and butter. Do not stir. Cool to lukewarm or 110°. Add pecans and beat until thick and mixture begins to loose its gloss. Drop by tablespoon onto greased dish or waxed paper. If candy becomes too stiff to drop, heat slightly to dropping consistency. Yields about 30 to 36 pralines.
Combine first 7 ingredients. Add all other ingredients. Chill until ready for use.
Preheat oven to 350°. Mix together the flour, sugar, salt and butter until it resembles coarse meal. Press into 12 x 18-inch baking pan and bake 15 minutes.
Grease and flour 3 coffee cans. Combine all ingredients and mix well. Fill cans half full. Bake 1 hour at 350°. Cool; slice and serve with butter.
Sift flour, baking powder and salt together. Mix in bowl the sugars and margarine. Blend in eggs and vanilla. Beat until fluffy. Add dry ingredients alternately with milk. Begin and end with dry ingredients. Add chocolate chips. Bake at 325° for 25 to 30 minutes in a 9 x 13-inch pan.
Thaw broccoli and drain. Mix broccoli, rice and Cheez Whiz. Simmer onion and celery 15 minutes in butter. Add to broccoli and mix. Bake for 30 minutes.
Mix butter and sugars; add eggs. Beat well. Add chopped nuts. Mix flour, soda and salt; add and mix well. Divide dough in half. Shape dough in 2 long rolls 2-inches in diameter; wrap in waxed paper. Chill overnight. Slice 1/8-inch and place on greased cookie sheet. Store in airtight container.
Put peeled tomatoes through grinder. Cook the peppers and onions together with tomatoes for 1 to 2 hours, then add spices. Cook all together for about 2 hours very slow, then add spices and sugar and taste. If needed, add more sugar and spices. Bottle while very hot.
Drain pears, reserve juice. Add water to pear juice to make 2 cups. Heat the juice. Pour over jello and mix well. Add 1 cup cold water. Chill until syrupy. Mash pears with cream cheese. Add to jello mixture. Mix in Cool Whip and powdered sugar. Pour into serving dish and chill.
Put 1 dill heat and a piece of dill stalk or if you don't have garden dill use about 2 Tbsp. dill seed, pepper, garlic bud and alum in your jar. Wash cucumbers and pack in jars.
Soften cream cheese with 1 tablespoon wine; add other ingredients. Cook in oven for 15 minutes at 375°. Serve with Triscuits or other favorite crackers.
Cook macaroni until done; drain. Mix macaroni and 2 slices of cheese, then pour into baking dish. Add milk. Put pinches of the cheese on top with butter. Bake at 350° for 30 minutes or starting to get dry.
Combine jelly and chili sauce in large pot or crock-pot. Heat to simmer. Add meatballs. (You can brown them in the oven at 400° for 10 minutes first if you prefer.) Simmer for at least 2 hours on medium heat. If you use crock-pot, use low setting for 4 to 6 hours.
Cube bread. Combine next 7 ingredients. Gently fold in cubes and crabmeat. Spoon mixture into baking dish (oblong) and bake at 350° for 15 to 20 minutes. Top with white sauce. Sprinkle with paprika.
Mix all together. Pour in 9 x 13-inch casserole and refrigerate overnight. Cover with buttered bread crumbs and bake at 350° for 45 to 60 minutes.
Clean trout and pat dry with paper towels to absorb excess water. Place trout (skin side down) in baking dish sprayed with Pam. Season fish with salt, pepper, oregano and lemon juice (season for own taste). Spread a thin coating of mayonnaise on top of fish. Sprinkle a layer of Parmesan cheese on top.
Bring 4 quarts of water to a boil. Add the fettuccine and simmer until just done. Drain. Pour the pasta back into the pot. Add the butter, salt, pepper and oregano. Pour into warm bowl and serve.
Shred cabbage coarser than for kraut. Put in a saucepan; add salt and pepper to taste. Cook cabbage until tender. Add rolled crackers and oleo to drained cabbage. Add 1 tablespoon sugar. Pour mixture into baking dish; add milk to cabbage mixture. Dot with cheese on top. Bake in a 400° oven for about 20 to 30 minutes, until golden brown.
Soak beans overnight in cold water. Drain in the morning. Add onion, sausage, kale, salt, vinegar and 9 cups water. Bring to a boil, reduce heat and simmer 2 1/2 hours. Add potatoes and 1 cup water. Cook until potatoes are tender.
Combine artichoke hearts, chopped chili peppers, cheese and mayonnaise. Turn mixture into 8-inch round baking dish. Bake at 350° for 20 minutes or until heated through. Serve warm with tortilla chips.
Cook beans for 30 minutes. If fresh, add a small amount of salt (to taste).
Puree strawberries in food processor or blender. Strain into a saucepan; add orange juice. In a small bowl, mix tapioca with 4 tablespoons of pureed strawberry mixture. Add to saucepan with allspice and cinnamon. Heat, stirring occasionally, until mixture comes to boil. Cook until thickened. Remove from heat. Pour into large bowl. Add sugar, lemon peel, lemon juice and buttermilk; blend well. Cover; chill at least 8 hours. Taste; add more lemon flavoring, if needed. Serve with fresh berry or lemon slice. Serves 6.
Combine all ingredients; mix lightly, but thoroughly. Shape into 4 dozen small balls about 1 inch in diameter. Place in 15 1/2 x 10 1/2 x 1-inch baking pan. Brown in moderate oven (375°) for 25 to 30 minutes.
Cut up orange slices. Beat eggs; add sugar and beat. Mix flour with nuts and candy, then add to eggs and sugar. Bake in a shallow loaf pan (9 x 13 x 2-inch) at 325° until brown. Cut in squares. Roll in confectioners sugar.
Beat egg whites until stiff. Gradually add sugar. Continue beating. Gently fold in remaining ingredients. Barely mix together. Drop by teaspoons onto greased cookie sheet. Bake at 325° for 12 minutes. Makes 30 small kisses.
Melt chocolate morsels in top of double boiler over hot, not boiling, water. Add peanuts to melted chocolate and stir to coat. Turn out on waxed paper, spreading so that peanuts are separated as much as possible. Allow to cool completely.
Cook sausage with bell pepper and onion. Drain grease well. Line bottom of Bundt pan with biscuits. Cover with half of the cooked mixture. Cover with cheese. Repeat. Cover with foil and cook 45 minutes in a 350° oven. Remove foil and cook additional 15 minutes.
Mix all ingredients together by hand until mixed well. Pour into a 13 x 9-inch baking dish. Bake at 350° until lightly browned. Serve warm. Keep leftovers in refrigerator.
Peel, core and slice apples. Place on bottom of baking dish. Spread cranberry sauce over apples. Combine other ingredients and pour over top. Bake at 350° for 50 minutes. Can be served hot or cold.
Mix sugar and oil. Add dry ingredients and eggs and apples beaten together with dry ingredients. Add nuts and vanilla. Mix. Bake at 325° for 45 minutes or until brown in 9 x 13-inch baking dish.
Mix butter, powdered sugar and vanilla. Stir in flour, salt and nuts. Chill one hour. Form 1-inch balls and place on ungreased cookie sheet and bake at 375° for 10 to 12 minutes. After cool, roll in powdered sugar. Double recipe makes approximately 100 cookies.
Boil first 3 ingredients. Stir until well blended in small saucepan. Boil until spins thread, then beat in egg whites until stiff. Add vanilla.
Combine potatoes, 1/2 cup melted butter, onion soup, sour cream and cheese. Spoon into 2 1/2-quart casserole. Crush corn flakes and stir in the remaining butter. Sprinkle on the potato mixture and bake at 350° for 50 minutes.
Combine dry ingredients and cheese. In a small bowl combine remaining ingredients. Add to flour mixture, stirring just until moistened. Spread batter in loaf pan sprayed with Pam. Bake at 350° for 45 minutes. Cool in pan 10 minutes. Remove and cool 10 more minutes. Serve warm.
Fry meat until brown. In separate pan, fry mushrooms, garlic and onions in the butter. Drain off fat from both pans and join together. Cook spaghetti as directed on package. Add all other ingredients, stirring until blended. Cook over medium heat while spaghetti is cooking.
Soften cream cheese. Blend in Miracle Whip and sugar. Add fruit and nuts. Fold in Cool Whip. Pour into loaf pan (8 1/2 x 2 1/2 x 4 1/2-inch). Freeze 6 hours or overnight. Take from freezer 15 minutes before serving. Cut into slices. Serves 8 to 10.
Wash and cut broccoli in small pieces. Fry bacon crisp; crumble over broccoli. Shred cheese. Mix with broccoli and bacon. Mix mayonnaise, sugar and vinegar. Pour over broccoli, bacon and cheese and mix thoroughly. Serve chilled.
Mix in saucepan the cocoa, 1 cup sugar, flour, egg yolks and milk; cook until thick. Add oleo and vanilla. Pour into baked pie shell.
Saute onion, bell pepper and celery in oleo about 5 minutes. Add tomatoes and cook until tender. Add 1 tablespoon lemon juice, salt and pepper. Set aside. Place fish in baking pan sprayed with Pam. Lightly sprinkle with salt, pepper and red pepper. Drizzle 1 tablespoon lemon juice over fish. Broil until light brown and fork-tender. Spoon vegetable sauce over fish.
Mix mayonnaise, soup and onion. Cut chicken in pieces. Place chicken in 9 x 13-inch pan. Put broccoli on top. Sprinkle with cheese. Pour soup mixture over that. Top with bread crumbs. Bake at 350° for 30 minutes.
Cook broccoli until soft and drain. Fry onion in margarine until transparent. Mix all ingredients together and bake in 1/2-quart casserole pan at 350° for about 35 minutes.
Saute onion in butter. Add jalapeno pepper and cook in microwave 5 minutes. Add green chilies, Ro-Tel and cheese until melted. Finally add cream. Serve with tortilla chips.
Combine in a blender and let stand at room temperature for several hours to allow the flavors to mellow. Store covered in the refrigerator, but return to room temperature before using. Makes 4 cups. Use this in Pasta Salad A La Greque.