HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, baking powder, soda and salt. Stir in shortening. Meanwhile, dissolve yeast in warm water. Add buttermilk and sugar to yeast mixture. Then add flour. Mix well and put in the refrigerator in closed bowl. Turn out on lightly floured board. If necessary, add more flour to make soft dough. Roll out 1/4-inch thick. Cut out and bake at 400° for 15 minutes. Makes 6 dozen. Dough may be kept in refrigerator 2 to 3 weeks using only portion needed. May be used for bread at any meal. Stuff with ham. You can add raisins, sugar and cinnamon for sweet buns.
Preheat oven to 300°. Moisten fingers with water and press cookie crumbs over bottom and slightly up sides of 9 or 10-inch spring-form pan. Chill while preparing remaining ingredients. With a rotary beater or hand mixer, beat yogurt, honey, vanilla, arrowroot and egg whites until thoroughly blended. Pour filling into crumb-lined pan. Bake at 300° for 60 to 75 minutes until center is set and surface is lightly browned. Remove from oven, cool to room temperature and refrigerate until chilled through.
Preheat oven to 400°. Prick the pie crust with fork and bake for 10 minutes. Remove from oven. Reduce temperature to 325°. Cover bottom of pie crust with two layers of tomato slices. Sprinkle with salt and pepper and half the oregano and onion. Repeat layers. Combine Cheddar cheese and mayonnaise and spread over pie. Top with Parmesan. Bake for 45 minutes.
Brown hamburger, onion, celery and garlic. Add tomato sauce, olives, water and chili powder. Layer in casserole buttered taco shells, sauce, grated sharp cheese and Parmesan cheese. Repeat, using up to 12 taco sheets; cover and bake at 350° for 1 hour.
Cook broccoli until tender; strain well. Add soups and sour cream. Mix well. Top with grated cheese and bread crumbs. Bake 15 to 20 minutes at 350°. Serves 6.
Mix thoroughly salad dressing and sugar. Sift next 4 ingredients. Add alternately with 1 cup water. When thoroughly mixed, add vanilla. Beat approximately 2 minutes. Mixture will be thin. Pour into 2 cake pans lined with wax paper or 1 sheet pan, greased and floured. Bake at 350° until toothpick comes out clean when inserted. Handle carefully. Frost with Soft Chocolate Frosting.
Dip beef in flour. Brown in oil or bacon grease. Boil floured beef in water, about 1 hour. Add all vegetables, except peas. Continue to boil until tender. Add peas and simmer 7-10 minutes.
Cook sausage, onions and green peppers over medium heat in 1 tablespoon oil until veggies are tender and sausage is done. Stir in tomatoes and peas; reduce heat and simmer 5 to 10 minutes. Pour into lightly greased 13 x 9 baking dish.
Cream butter and cream cheese. Blend in sugar. Beat in eggs, one at a time. Stir in flavorings. Beat in flour just until smooth, no longer. Do not overbeat. Pour into greased, floured 10-inch tube pan or Bundt pan. (I use sugar to coat pan instead of flour; it gives a nice crust.) Bake in preheated 325° oven for 1 1/2 hours or until done.
Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
Chop and mix all ingredients together. Form ball. Refrigerate. Serve with crackers.
Mix peaches with 1/2 cup sugar. Let stand for 30 minutes or until juice forms. Melt butter in 2-quart baking dish. Make batter out of remaining ingredients. Pour batter over butter, then pour fruit and juice over batter. Do not stir! Bake at 350° for 30 to 45 minutes or until brown. Serves 8 to 10.
Brown ground beef and onion; drain. Add beans and tomatoes. Simmer for 15 to 20 minutes. Serve over rice.
Saute onion and pepper in margarine; when tender, add flour, salt, mustard and Tabasco. Gradually add milk and cook until consistency of white sauce. Add cheese, seasoned salt, mushrooms, pimentos and olives. Rinse hominy in cold water; drain well. Mix hominy with sauce and place in lightly buttered casserole. Bake at 325° for 30 minutes or until hot. This can be made the day or night before and it can be served hot or cold.
Beat eggs and sugar until	thick.	Combine melted margarine, flour, cocoa, salt, vanilla, coconut and nuts. Mix well and add to egg mixture. Pour into greased and floured 9 x 13-inch pan. Bake	at 350° for 30 minutes. When done, remove from oven and spread jar of marshmallow cream over top of cake. Let stand for a few minutes. Then prepare frosting.
Mix vegetables together. Pour oil over; mix and let stand. Mix vinegar, water, sugar and salt in pan and bring to a boil. Remove from stove and add lemon jello. Stir until dissolved. Let cool.	Pour over vegetables and mix together. Add celery seed. Can be kept 2 to 3 weeks. Store in covered container in refrigerator.
Mix sugar, milk, butter and cocoa in pan; boil for a couple minutes. Remove from heat and add peanut butter, oatmeal and salt. Put in greased square pan and refrigerate, then cut into squares when chilled.
Mix salt, pepper and flour. Roll cut steak pieces in mixture. Add onion to steak pieces and put in frypan; brown nicely. Put meat in a 2-quart casserole. Put soup and water in frypan and stir until all residue from meat is mixed with liquid. Pour mixture over meat in casserole and cover tightly. Bake in oven at 325° for 1 1/2 hours.
Wash mushrooms and remove stems. Finely chop stems, onions and peppers. In large skillet with 3 tablespoons butter, saute stems, onions and peppers. Cook for 5 minutes over medium heat. Add bread crumbs and spices to skillet mixture. Stir together; remove from heat. Put 1 teaspoon of mixture in each mushroom cap. Place on lightly greased cookie sheet and bake for 15 minutes at 350°. Serve warm.
Pat fruit dry with paper towel and arrange in 12 x 9 x 2-inch glass baking dish. Melt butter in 2-quart pan over low heat. Stir in brown sugar, cinnamon and cloves. Remove from heat and spoon over fruit. Bake in 325° oven for 30 minutes.
Cook beans in small amount of salted water until tender; drain. Put in casserole dish. Add cream of mushroom soup, diluted with 1/2 can milk. Mix in onion rings and sprinkle few rings on top. Bake at 350° for about 30 minutes.
Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil, then reduce heat and simmer for 45 minutes or until done. Reserve broth for stew. When chicken is cool, remove skin, debone and cut into bite sized pieces. Defat stock. In a large skillet, place browned ground beef and onions. Cook until onions are transparent. In a large stockpot, combine chicken, ground beef mixture and all of the other ingredients except corn. Cook over low heat for several hours. Best if simmered all day, stirring occasionally. During the last hour of cooking, add creamed corn. Yields 8 quarts. Great to freeze in a quantity which fits your family.
Prepare the cake mix as directed on package, baking in two well-greased and floured 9-inch layer pans at 350° for 25 to 30 minutes. Cool in pans 15 minutes; poke with fork at 1/2-inch intervals. Do not remove from pans.
Brown meat; add green pepper. Cook until tender; stir in seasoning mix, tomatoes and noodles. Cover and simmer 10 minutes or longer. Serves 4.
Mix cracked wheat and boiling water. Use plastic spoon to stir. Add butter, oil and honey. Allow mixture to cool to warm. Add remaining ingredients. (Have all ingredients at room temperature and use level measurements.) Use 2 1/2 to 3 hours on bread machine.
Broil chops 5 minutes; season with salt and pepper. Turn and broil 5 minutes longer. Season with salt and pepper. Meanwhile, in large skillet, slowly cook zucchini, onion, pepper and garlic in butter. Sprinkle basil, 1/2 teaspoon salt and marjoram over vegetables. Cover and cook 4 more minutes or until tender. Serve lamb chops and vegetables over linguini, if desired.
Cream together butter, shortening and cream cheese. Add sugar, eggs (one at a time), cake flour and vanilla. Bake in a tube pan at 300° for 1 1/2 to 2 hours.
Mix cake mix, butterscotch pudding and water together. Add eggs, melted butter and poppy seed. Bake 30 minutes in a 9 x 12-inch pan at 375°.
Grease loaf pan. Mix all ingredients together. Shape into loaf. Bake at 375° for about 40 minutes. Serves 6.
Mix all ingredients together. Use 1/4 to 1/3 cup mix to one mug of hot water. Store in a big airtight container. Great for camping trips. Serves 36.
Cook for two hours, adding water to your liking. Add 2 cups rice 1/2 hour before serving. (Can be served over the rice, if preferred.)
Mix cream cheese and brown sugar and put in microwave for 1 minute and 30 seconds. Then add 1 teaspoon vanilla, 2 tablespoons milk and 1/4 cup 10x sugar. Mix well and serve with sliced apples. For a party, dip apples in pineapple or lemon juice to keep from turning brown.
Preheat oven to 425°. Generously coat 6 large or 8 small metal or glass muffin molds with vegetable cooking spray. In a food processor, blender, electric mixer or by hand, combine the ingredients. Mix or stir until the batter is smooth. Place the sprayed muffin molds in the oven to preheat for 2 minutes. Pour the batter into the preheated cups, filling 2/3 full, and return to the oven. Bake in top third of the oven for 30 to 35 minutes or until puffy and golden brown. Serve immediately. Makes 6.
Crush Oreos in processor. Put 1/2 mixture in bottom of 9 x 13-inch pan. In a large bowl, combine softened cream cheese and margarine. Stir in 16 ounces Cool Whip. In a 2nd bowl, stir up pudding, milk and vanilla. Add to 1st bowl and blend completely. Spread over cookies in pan and top with remaining cookies. Refrigerate.
Thaw broccoli. Put butter and onion in 3-quart microwave-safe bowl. Nuke, uncovered, on High for 2 minutes, stirring once. Stir in flour, salt and pepper, then milk and broth. Cover and nuke on High for 8 to 10 minutes, stirring 3 times. Squeeze out extra moisture from broccoli and add to soup. Cover and nuke 3 to 4 minutes, stirring once. Let stand 3 minutes.
Mix together flour, cream of tartar, soda and salt. Cream 1 1/2 cups sugar with shortening. Add eggs and vanilla. Chill 1 hour, then roll in balls and roll in sugar and cinnamon mixture (2 tablespoons cinnamon and 1/2 cup sugar). Bake 10 to 12 minutes at 350°.
Beat egg until light and frothy. Add milk and oil; beat well combine flour, celery seeds, and salt; add to egg mixture, stirring well. Chill dough at least 2 hours. Roll dough to 1/8 inch thickness on a lightly floured surface, and cut with assorted 1 1/2 inch canap cutters. Place on ungreased baking sheets. Bake at 400 degrees for 10 to 12 minutes or until lightly browned.
Saute onions in margarine; add pepper. Cook until golden brown. Add flour and cook 1 minute longer. Remove from heat. Add broth, water and bay leaf. Cook for 40 minutes and remove bay leaf. Place soup into individual soup bowls. Toast bread, place into bowls and sprinkle cheese on top. Place soup bowls in oven at 425° until cheese melts. Serves 4 to 6.
Blend sugar and oil. Add eggs, milk and dry ingredients. Add vanilla, nuts and prunes. Bake for 30 minutes at 350°. Bake in an oblong pan or baking dish.
Clean mushrooms and break stems out carefully. Drop mushroom caps into boiling water for about 2 minutes and drain and cool. Mix onion, crackers and 1/4 cup of cheese into a paste. Fill mushroom caps with filling.	Top with remaining cheese. Bake at low heat until cheese melts, abut 275° to 300°. Enjoy.
Preheat oven to 350°. Brown beef in skillet which has been sprinkled with salt. Add onions and peppers. Brown. Drain excess fat. Mix remaining ingredients. Pour into casserole dish. Bake for 30 to 40 minutes. Serves 8.
In a heavy stockpot, melt the butter over medium heat. Add chicken stock, stirring until well blended. Add flour and stir until well blended and mixture begins to bubble. Add milk, salt, the half and half, white pepper and dried parsley. Continue cooking over medium heat, stirring constantly until mixture is smooth; boil for 2 minutes. Gently add crabmeat and heat until mixture begins to simmer. Serve hot. Makes 12 servings. Preparation time: 0:30.
Heat oven to 450°. Using whisk, beat eggs, milk and melted butter in bowl. Combine flour, baking powder, salt and pepper and gradually add to egg mixture, beating until smooth. Stir in 1/2 cup parsley. Refrigerate batter until needed. Rub chicken pieces with smashed garlic. Melt 3 tablespoons of butter in skillet over medium heat. When light brown, add chicken, skin side down. Cook 2 to 3 minutes each side. Turn pieces, skin side up. Pour batter over chicken. Bake 25 to 30 minutes until chicken is cooked and "cloud" is puffed and brown. Sprinkle with additional parsley to serve.
Drain blueberries, reserve juice and add water to make 2 cups. Bring juice and water to a boil; stir in jello until dissolved. Add 1 1/2 cups cold water. Add blueberries and pineapple. Pour into 13 x 9 x 2-inch pan. Refrigerate until firm.
Drain asparagus and save liquid. In a skillet, melt margarine and stir in flour until smooth. Slowly add asparagus liquid. Cook over low heat until thickened. In a greased baking dish, sprinkle 1/2 the crumbs and cover with 1/2 sauce. Place all asparagus spears, followed by all egg slices. Top with remaining sauce. Cover with cracker crumbs dotted with butter. Bake at 350° for 35 minutes.
Note: Use quart canning jars or a crock. Do not use metal or plastic. A two layer (inner-cheesecloth; outer plastic wrap) cap will work for a cover, if needed.
Mix first 7 ingredients together. Bring to a full boil (stir). Boil for 1 minute. Add vanilla. Let cool.
Blend cheese to spreading consistency with milk. Add crabmeat, onion and horseradish and blend well. Heat at 350° for 10 to 12 minutes. Serve with crackers.
Brown ground beef in a skillet, along with onion, salt, chili powder and Worcestershire sauce. Drain liquid from vegetables. Spread meat mixture in bottom of an oiled 3-quart baking dish. Combine drained vegetables and spread over meat layer.
Mix flour, sugar and salt; gradually add milk. Cook in double boiler until thick, stirring constantly. Slowly add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 2 minutes. Cool; add butter and vanilla. Line bottom and sides of square Pyrex 8 x 8 x 2-inch pan with vanilla wafers; spread 1/3 of pudding over the wafers and top with layer of sliced bananas. Continue to layer wafers, pudding and bananas, ending with last 1/3 of pudding. Beat egg whites until stiff, but not dry. Gradually add powdered sugar, 2 tablespoons at a time. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425° for 5 minutes or until delicately brown. When serving a large group, increase amounts and use a punch bowl. Omit meringue and sprinkle wafer crumbs on top.
Cream shortening, add sugar and continue creaming. Add eggs, salt, vanilla, flour and oats. Mix well. Pour into two greased and floured cookie sheets 10 1/2 x 15 1/2. Spread evenly and bake 350° about 20 minutes or until golden brown on top.
Mix mayonnaise, juice and Sweet 'N Low. Stir in cabbage and pineapple.
Crush crackers and add salt. Dip chicken on both sides; place in baking dish. Sprinkle with Parmesan cheese. Put about 1 tablespoon of spaghetti sauce on each. Bake until almost done at 350° for 35 minutes. Add Mozzarella cheese on top of each portion and bake until cheese is bubbly.
Cream sugar and margarine together. Add eggs, beaten well. Add flour, nuts and Hershey's syrup. Pour in 13 x 9-inch baking dish or pan. Bake at 350° (in glass 325°) for 30 to 35 minutes. While warm, cover with miniature marshmallows.
In large bowl, mix cream cheese and peppermint flavoring until well blended. Gradually add powdered sugar and knead on bread board or counter until no longer sticky and shapes easily into small balls. Divide into 4 equal portions. To each portion knead in 1 drop of food coloring of your choice or enough to make desired color.
Start with Duncan Hines spice cake mix. Substitute a 15 ounce jar of applesauce for the water. Fold in 1 cup chopped pecans. Bake as directed.
Combine sugar, allspice, cloves, salt, nutmeg, cinnamon and cider in a large saucepan. Slowly bring to boil. Cover; simmer for 20 minutes. Remove spices. Serve warm, garnished with orange slices.
Boil raisins in water for about 5 minutes. Add sugar, cornstarch and spices. Cook, stirring constantly until thickened. Blend in vinegar. Serve hot over ham.
Peel potatoes and slice into 1/4-inch pieces. Cook until done. Drain water and let cool. Mix onion and salt. Cut eggs into small pieces. Mix salad dressing and relish into potatoes. Sprinkle with paprika and let set overnight for best flavor. Serves 10.
Note: Peanut butter can be made easily with a food processor or blender. The longer you blend or process the peanuts, the softer the peanut butter will be.
Pat and seal edges on a cookie sheet. Bake at 350° for 10 minutes.
Whip together the first 3 ingredients. Dip chicken pieces. Roll in the Pepperidge Farm dressing. Put a little water in pan before baking at 350° for 1 1/2 hours.
Cook sausage and drain; set aside. In large bowl, combine milk, eggs, dry mustard and salt. Stir in bread cubes, cheese and sausage. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes until knife comes out clean.
In a large bowl, combine flour, sugar, baking soda and salt. Stir in blueberries. Add milk, egg and butter; mix until batter is moist; do not overbeat. Spoon batter into greased muffin pans and bake at 400° for 25 minutes. Yields 12.
Cook linguini according to package directions and drain. Return it to the pot you boiled it in. Melt 4 tablespoons of the oleo in a saucepan. Blend in the flour and salt, then the liquid drained from the mushrooms, water, evaporated milk and bouillon cube. Bring to a boil and stir the sauce a minute or two until it thickens. Add 2 cups of the sauce and the drained mushrooms to the linguine and toss until well mixed. Spoon the linguini mixture into a 13 x 9-inch baking dish, pressing it up the sides to leave a slight hollow in the center of the dish. Toss the ham in the remaining sauce and spoon it into the hollow in the pasta. Sprinkle with cheese. Bake the uncovered casserole 20 minutes at 400°. Meanwhile, saute the sliced peppers in the remaining oleo until soft.
In a frying pan, cook celery and pepper in butter or margarine just until tender-crisp. Add remaining ingredients except noodles. Serve over chow mein noodles and top with toasted almonds. You may add coconut if you wish.
Squeeze lemon juice into gallon jar. Fill with room temperature water to 3/4 full. Add sugar and stir until it dissolves. Finish filling gallon jar with ice.
In a large pan, saute onions and bell peppers until soft. Add diced tomatoes and Ro-Tel.
Dissolve soda in hot water. Mix in the rest of the ingredients and add enough flour to make soft dough. Roll out dough and cut. Bake at 400°.
Put sugar cookie dough on a pizza pan and bake according to package. Cool. Beat cream cheese, sugar and vanilla. Spread on cookie crust. Arrange fruit on top. Refrigerate.
Mix first 5 ingredients together. Press into a greased and floured 9 x 13-inch pan.
Mix 1 stick of melted margarine with graham cracker crumbs. Press in bottom of 13 x 9 x 2-inch pan. Beat not less than 15 minutes: eggs, 2 sticks margarine and powdered sugar. Spread over crumbs. Cover with sliced bananas and well-drained pineapple. Spread with Cool Whip, cherries and nuts. Refrigerate overnight.
Bring to boil. Cool for 45 minutes. Then pour into jars and seal. Makes 9 to 11 quarts. Can be cooled and frozen.
Add salt and cream of tartar to egg whites. Beat very stiff. Beat in 1/4 cup powdered sugar. Fold in remaining sugar, nuts and vanilla. Drop by teaspoonfuls on ungreased paper on a pan. Dust with powdered sugar. Bake in slow oven (275°) for 5 minutes. Turn up to brown.
In 13 x 9-inch pan, tear tortillas and layer with chicken. Layer onions and layer cheese. Repeat layers. Pour soup and sour cream mixture on top. Bake 30 minutes at 350° to heat through. Melt a little extra cheese on top.
Put soda in milk then add the rest of the ingredients. Mix until smooth. Cook on oiled griddle.
Wash and pat dry chicken pieces. Pound chicken to 1/4-inch thickness. Place a slice of cheese on top of each chicken piece. Roll up and secure with toothpicks. Dilute mayonnaise with milk in a small bowl. Mix remaining ingredients together in another bowl. Dip chicken rolls in mayonnaise mixture, then roll in crumb mixture, covering completely. Place chicken rolls in lightly greased baking dish. Bake at 375° for 25 to 35 minutes.
Mix sugar, cocoa and salt in 2-quart saucepan. Add water. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Stir in milk; heat through but do not boil. Stir in vanilla. Just before serving, beat with hand beater until foaming or stir until smooth.
Mix syrup, sugar and eggs. Add butter, pecans and vanilla. Pour into unbaked pie shell and bake at 350° for about 50 minutes.
Sift all the dry ingredients and make a well in the center of the dry ingredients. Combine milk, oil and eggs. Pour into the center of the dry ingredients. Add bananas. Stir mixture until moist (do not overmix). Spoon into two greased loaf pans. Bake 1 hour at 350°.
Whip cream until firm and set aside. Whip the next 4 ingredients. Fold whipped cream into mixture. Spread into crust. Pour pie filling over top. Refrigerate 6 hours or overnight.
Combine first 3 ingredients. Press into a 9 x 13-inch greased pan. Bake at 350° for 15 minutes or until lightly browned. Mix next 5 ingredients and pour over crust. Sprinkle chopped pecans over top and bake at 325° for 30 minutes. Cool; cut in squares and serve.
Cream together cream cheese, lemon juice and mayonnaise until smooth. Whip the cream, adding sugar. Mix with cheese mixture; add fruit and nuts. Dice cranberry sauce and fold into mixture. Freeze and use as desired.
Break up corned beef with fork and add drained, cooked noodles and all other ingredients. Mix well. Place in buttered baking dish and top with coarsely crushed cracker crumbs which have been mixed with 3 to 4 tablespoons melted margarine. Bake at 350° for 30 to 45 minutes or until brown and bubbly.
Cut angel food cake in half. Tear half the cake in bite size pieces. Place cake pieces in bottom of 3-quart glass bowl or trifle dish. Drizzle with half of melted fruit spread.
Melt some butter in a skillet and brown chicken. Lift pieces out into a flat baking dish. Add chicken broth to drippings in skillet and stir over low heat. Mix flour and light cream together until smooth. Add to chicken broth along with mustard and stir until thickened. Pour over chicken. Bake at 350° for 45 minutes. Serve with rice.
Rub margarine on bottom of a 2-quart baking dish. Add rice. Parboil squash, cut in slices. Place squash over rice. Pour corn over squash and place onions on top. Bake at 325° for 30 minutes.
Mix all the ingredients except bacon and let stand in the refrigerator overnight. Add bacon to mixture. Grease a 9 x 11-inch casserole dish. Bake at 350° for 45 minutes. Serves 6 to 8.
Mix everything together. Make walnut size balls. Put on baking sheet that has been sprayed with Pam. Bake at 375° for 15 or 20 minutes.
Drain pineapple. In a bowl put Cool Whip. Sprinkle with the jello. Add the 2 cups of cottage cheese. Fold together. Then add pineapple. Refrigerate overnight.
*If using cooked shrimp, keep in low heat warming oven and add at the end.
Drain pineapple chunks, reserving syrup. In skillet, brown chicken in shortening, pouring off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat for 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring, until thickened. Serve with cooked rice.
Cook and drain pasta noodles. Add rest of ingredients. Sprinkle with Parmesan cheese and garnish with your favorite Italian dressing.
Grind or chop first 5 ingredients in food processor. In a large bowl, mix jello, water and sugar well, then add other ingredients and mix well. Chill.
Brown meat and onion. Add everything except sour cream. Heat until cheese melts. Add sour cream. Serve over chips; top with lettuce, tomatoes, grated cheese, green onions, black olives, etc.