HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix yeast and water. Add sugar, salt, egg and flour. Knead into soft dough. Let rise 30 minutes. Grease large cake pan. Spread with brown sugar, nuts and syrup. Roll dough out in oblong shape 1/4-inch thick. Spread with oil and 1/3 cup white sugar. Sprinkle with cinnamon. Roll up. Slice in 1-inch pieces. Place cut side down in pan. Let rise. Bake at 350° for 20 minutes.
Cook rhubarb with water and sugar until tender. While hot, add jello. Mix until dissolved. Add remaining ingredients. Keep refrigerated.
Drain apricots, reserving syrup. Add water to syrup to make 1 cup liquid. Heat to boiling. Add gelatin. Stir until dissolved. Cool. Chop apricots and combine with remaining ingredients. Stir into gelatin. Place in 2-quart mold and refrigerate. Serves 8.
In a large pitcher, combine instant tea powder, water, lemonade and raspberries; chill. Just before serving, add lemon soda. Serve with ice. Makes about 2 quarts.
Blend thoroughly. This will keep indefinitely, but unless you are making in quantity, halve the recipe. (Use as substitute for mayonnaise.)
Cook spaghetti in chicken broth. Add 2 teaspoons spaghetti sauce mix. Add Ragu or picante sauce. Add grated cheese and heat slowly until melted. Add chicken that has been cut into small pieces. Stir and serve hot.
Heat oven to 425°. Grease and flour rectangular baking dish, 13 x 9 x 2-inches. Beat baking mix, sugar, eggs, milk, syrup and 1/2 cup of the cheese with hand beater until smooth; pour into dish. Bake uncovered until wooden pick inserted in center comes out clean, 10 to 15 minutes. Sprinkle pancake with remaining cheese and the bacon. Bake uncovered until cheese is melted, 3 to 5 minutes longer. Serve with maple-flavored syrup if desired. Makes 12 servings.
Melt butter. Mix all soups and water with butter. Spread rice in casserole dish. Pour 1/2 of soup mixture over rice. Lay chicken breasts on mixture. Dripple rest of soup on top. Bake, uncovered, at 275° for 3 hours.
Line a large pan or deep pan with aluminum foil. Slice the cake into small pieces. Line the pan with pieces of cake. Cover with soft ice cream. Add another layer of cake pieces. Add another layer of ice cream. Continue to do this until pan is full. Pack cake and ice cream tight. Cover pan with aluminum foil. Put in freezer until ready to serve. Remove from freezer, take off aluminum foil, turn cake upside down. Cover with whipped topping, slice and serve.
In a skillet, brown hamburger and drain. Add salsa, paste, sugar and salt to taste. Simmer for 15 minutes. Serve with cooked spaghetti.
Cut goat flesh into pieces. Season with salt, pepper and garlic; add scallions, onions and curry powder. Let stand for at least 1/2 hour. Scrape off seasonings and lightly brown in hot oil. Add about 1 pint of hot water and all seasonings, except onions. Cook over medium heat until tender, about 40 minutes. Add the second tablespoon of curry powder, potatoes, butter and the onions about 10 minutes before removing from the fire. The gravy should be of a consistency not to need any thickening. Serve hot with plain boiled rice with chutney, nuts, raisins and grated coconut.
Combine liquid ingredients and dry ingredients separately. Mix until smooth. Let batter rest for 10 minutes. Cook on a preheated, lightly greased griddle for 1 minute. If desired, sprinkle fresh blueberries, pecans, bananas or strawberries on uncooked side. Turn pancakes and finish cooking. Makes about 10 pancakes.
Mix sugar, cornstarch, chocolate and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Pour immediately into baked pie shell. Finish with pie meringue.
Score hot dogs in corkscrew fashion; lightly brown in butter. Stir in next 7 ingredients. Cover and simmer about 10 minutes. Add green pepper. Cover and simmer 5 minutes. Serve in rolls.
Saute salt pork in Dutch oven. Remove and reserve. Add onion and saute until golden. Add potatoes, clam broth, salt and pepper. Simmer until potatoes are tender, but not mushy. Add clams and simmer for 5 minutes. Add milk and butter. Heat, but do not allow to boil. Add cooked salt pork. Adjust seasoning and serve with saltines.
Combine all ingredients in a bowl. Mix well. Serve over cream cheese with crackers as an appetizer or on baked ham. Sauce will keep in refrigerator for months. Vary amounts of various ingredients for hotter or milder sauce.
Put all together and mix with rotary beater. Put in uncooked pie shell. Cook slowly at 300° for 1 hour. Serve with whipped cream.
Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. When the water boils, add the noodles and cook until just tender, 10 to 11 minutes.
Mix cream cheese and Jell-O well. Heat Cokes to boiling; pour over cream cheese and Jell-O mixture. Let stand 2 hours before putting in refrigerator. Add pineapple and pecans when slightly firm.
Heat oven to 375°. Grease or line 12 muffin cups. In large bowl, combine quick bread mix, water, oil, pineapple and egg. Stir to moisten all ingredients. Fill prepared muffin cups 3/4 full. Place 1 mounded teaspoonful of soft cream cheese on top of batter in each muffin cup. Sprinkle with almonds. Bake at 375° for 20 to 30 minutes or until toothpick comes out clean. Cool 5 minutes. Refrigerate leftovers.
Preheat oven to 350°. Combine all ingredients and mix well. Place in baking dish and bake until moisture evaporates.
Soak mushrooms in 1 quart warm water for 30 minutes. Squeeze out excess water and remove stems. Chop mushrooms into quarters; save water. Brush baking dish with olive oil. Lay steaks in layer. Salt and pepper to taste. Heat 1 tablespoon olive oil in heavy bottomed skillet over medium heat; add garlic. Saute, stirring until garlic turns golden. Add mushrooms; saute for 2 minutes. Add wine and stir until almost evaporated. Add the soaking liquid from the mushrooms. Add thyme, rosemary and more salt and pepper, if needed. Turn up heat and cook until most of the liquid has evaporated and the mushrooms are glazed. Stir in 3 tablespoons parsley and remove from heat. Douse the fish with 1 tablespoon lemon juice and pour on the mushrooms so the fish steaks are covered. Top with the remaining lemon juice. Cover and place in refrigerator for at least 1 hour, preferably 5 or 6 hours.
Cream the margarine, sugar and shortening. Add milk and flour alternately, mixing well. Add eggs, one at a time, beating well after each. Add flavoring and nuts. Pour into a greased and floured tube pan. Place in a cold oven. Set heat to 325° and bake 1 hour. Increase heat to 350° and bake 30 minutes longer.
Set oven heat to 400°. Combine flour and salt in mixing bowl. Cut in shortening and butter until lumps are pea-size. Add water 1 spoon at a time and stir until mixture is moistened. Press into a ball and chill 45 minutes.
To cook, brown in heavy pan in fat from 1/4 pound of salt pork, salad oil and butter or margarine after dredging meat in flour and paprika. Brown on high heat. Remove from fat; add thinly sliced onions. Stir onions until lightly browned. Add consomme and red wine; bring to boil. Add meat; cover and simmer over low heat 1 to 2 hours, or until meat is tender.
Squeeze water from spinach. Line bottom of casserole with spinach, then layer eggs, sour cream and soup. Sprinkle crumbs and chives on top. Bake 30 minutes at 350°. May add tuna or ham layer after eggs.
Layer first five ingredients in order given. Add layer of diced ham and cheese. Add sugar and vinegar to mayonnaise and mix thoroughly. Spread over cheese and refrigerate overnight before serving.
Mix all ingredients together (except the nuts) in a bowl using a fork. Roll into a flat ball. Place in a small plate; sprinkle with the nuts. Refrigerate.
Heat the oil in a large saucepan. Add the onions and the garlic. Cook until tender, or about 5 minutes. Add the beef and fry until browned. Add the other ingredients. Simmer 2 1/2 to 3 hours, stirring occasionally. Makes 3 1/2 pints. Keep on a low flame.
Spread sliced apples in buttered baking dish (9 x 9). Cover the apples with white sugar and sprinkle with cinnamon. Mix flour and brown sugar and cut in oleo until it resembles corn meal. Cover apples with this mixture. Bake 1 hour at 350°.
In saucepan, melt butter over medium heat. Add chives, garlic powder and pepper. Stir well. Dip shrimp into butter and roll in cracker crumbs, coat well. Layer shrimp in baking dish. Add remaining crumbs to baking dish and pour butter over the top. Bake at 350° for 25 to 30 minutes.
In 9 x 13-inch container place frozen hash brown potatoes mixed with chopped green onions. Place grated Cheddar cheese on top of mixture. Mix with sour cream and cream of chicken soup. Cover with bread crumbs. Melt margarine and pour over ingredients. Bake at 350° for 45 minutes.
With sharp knife, cut bread lengthwise in half. Cut bread crosswise to make 2 portions. On the bottom half of the sliced bread, arrange the tomato and egg. Add salami, cheese, ham, cucumber and onion. Sprinkle with pepper salad oil and parsley. Sprinkle lightly with crushed red pepper. Sprinkle generously with olive oil. Sprinkle lightly with vinegar. Place top of bread over sandwich filling. Think fondly of "Bill" and enjoy.
Mix together cream cheese and egg. Add sugar 1 cup at a time. Mix well. Add chocolate that has cooled. Add vanilla and milk. Beat to desired consistency. May chill a few minutes if desired.
Heat oil in saucepan. Add onion and garlic. Cook on low. Simmer 5 minutes. Add rice; stir another 3 minutes. In a separate pan bring broth to a boil. Slowly add 1 cup broth to 1 cup rice, then add spinach and thyme. Add rest of broth. Stir and add salt, pepper and Parmesan cheese. The rice should be cooking a total of 25 to 30 minutes.
In a large mixing bowl, beat eggs. Add sugar, salad oil and vanilla. Mix well. Sift all dry ingredients together and add to mixture. Blend together good. Fold in nuts and apples. Pour into a 10 x 13-inch pan that has been greased and floured. Bake at 350° for 1 hour.
Sift flour and add soda, baking powder and salt. Cream shortening with sugar, eggs and vanilla flavoring.	Add flour mixture alternating with 1 cup buttermilk.	Mix thoroughly. Pour into large greased and floured tube pan. Bake 1 hour 10 minutes at 350°.
Boil water. Add Jell-O and cranberry sauce until dissolved. Let stand. Add pineapple, celery, apple and walnuts. Refrigerate.
Remove seeds of tomatoes; dice. Cube black olives, garlic and basil leaves. Combine everything. Marinate for 1 to 2 hours.
Brown chicken breasts in butter in heavy skillet. Place in deep baking dish, skin side up. Mix rest of ingredients and pour over chicken breasts. Bake at 350° for 25 minutes, covered. Remove cover and bake an additional 25 minutes. Serve over cooked rice.
Make pastry. Roll half thin and use it to line 12-inch deep baking pan or dish. Roll other half thin and cut into strips. Put berries, 1 cup sugar and water into a saucepan. Cook until berries are soft. Mix flour and 1/4 cup sugar and add to berries. Cook, stirring occasionally, until slightly thickened. Pour into pan. Dot with butter. Cover with remainder of pastry strips. Bake at 425° in preheated oven until pastry is brown. Serve warm or cold.
Beat 5 minutes at medium speed. Pour in tube pan. Cook in preheated oven for 1 1/2 hours at 300°.
Combine all ingredients except brown sugar and catsup; mix well. Turn into loaf pan. Make indentions across loaf. Combine sugar and catsup and drizzle on loaf. Bake in 350° oven for approximately 1 1/2 hours.
Sauce: Cook meat, onion and garlic until meat is brown. Drain off fat. Stir in tomato sauce, paste, water, basil, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 10 minutes.
Cook and cut beets. Boil brine until sugar is dissolved. Put into jar and process recommended time.
Mix together dry ingredients. Beat eggs, shortening and honey thoroughly and add to flour mixture with milk. Stir until smooth. Fold in whole seeds. Grease bread pan and flour bottom and spoon in batter. Bake at 350° for 1 hour. Cool on rack for 15 minutes in pan. Remove, but do not slice until cold.
Core to free leaves of large head of cabbage. Fill cavity with salt. Cover with boiling water and parboil 5 minutes or until soft. Drain and trim thick center vein of each leaf. Combine ground pork, rice, parsley, egg, milk, onion, salt and pepper. Place heaping spoonful on each cabbage leaf and roll up; tuck in sides. Alternate layers of cabbage rolls and sauerkraut in a large kettle. Cover with soup and water. Add bay leaf and cloves. Cover and simmer for 2 to 3 hours. Add more water as needed. Ideal for all day crock-pot cooking, also.
Mix all ingredients except gelatin, mix gelatin with 1/2 cup water, boil 1/3 cup water and add to gelatin mixture. Combine all other ingredients with gelatin and put in casserole that has been oiled with vegetable oil. Chill for several hours.
Mix the first 4 ingredients well and add the flour. Let rise until double. No kneading is necessary. When double, split in half. Roll each half and spread with the margarine, cinnamon and brown sugar. Roll up and cut. Let rise until double in a greased pan. Bake at 350° for 20 minutes. Top with icing while warm.
Make crust from crescent rolls. Fit on a cookie sheet and bake at 375° for 12 minutes. Mix together other ingredients and spread on crust. Add any combination of vegetables desired. Chill and serve.
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
Boil macaroni according to package directions. Drain in colander and set aside. In same pan, combine oil, onion, pepper and beef. Saute until beef is brown and onion and pepper are soft. Add oregano and salt. Add soup and mix well. Add cooked macaroni and mix again. Stir and heat until heated through. Add parsley and grated cheese to taste.
Mix first 6 ingredients together. Mix last four together and pour over first 6. Let stand overnight in refrigerator before serving.
Beat the sugar and Crisco for 10 minutes. Add the next 3 ingredients and mix well. Alternately add the flour and mix well after each addition. Add the eggs, 1 at a time, and mix well after each addition. Bake at 350° for 1 hour.
Mix vegetables, cheese and bacon. Combine salad dressing, sugar and vinegar in another bowl. Pour over vegetable mixture and mix well. Serve immediately.
Spray an 11 x 17-inch pan with Pam. Lay saltines in a layer on bottom of pan. Melt butter and sugar. Boil 3 minutes. Pour mixture over crackers. Cook in 400° oven for 10 minutes. Watch them carefully. They may burn. Take pan out of oven and lay chocolate bars on top to melt. Sprinkle nuts over all and cool in refrigerator a few hours. Take out and cut with pizza cutter or break into pieces like brittle.
Boil sugar, water and syrup until soft ball forms when dropped into cold water. Add peanut butter and beat until thick. Pour on large platter. Cut when still warm.
Cream first 4 ingredients. Add nuts. Roll into balls the size of a walnut. Use powdered sugar to dip hands into as you roll the balls. Melt the chocolate and paraffin over low heat. Dip balls into this mixture one piece at a time, holding each with a toothpick. Drop on waxed paper.
Brown ground chuck; mix taco seasoning with ground chuck as instructed on package and simmer. Cook Ramen noodles as instructed on package, except mix seasoning packet in noodles with ground meat that is simmering. Drain noodles and rinse with hot water. On dinner plate, spread 2 heaping tablespoonfuls of noodles; top with Cheddar cheese to cover top of noodles. Top with ground chuck mixture. Top with the following: taco sauce (5 tablespoons), shredded lettuce, diced tomatoes and crushed nacho chips. "Mix together and enjoy." One package of Ramen noodles makes 2 servings.
Slice mushrooms. Remove skin from chicken. Spray 12 inch skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat approximately 15 minutes. Stir in seasonings and transfer to crockpot. (Can be refrigerated overnight.) Start crockpot on low. When ingredients are heated, add rice. Cook until done. Per serving: 265 calories, 25g. protein, 27g. carbohydrates, 6g. fat, 67mg. cholesterol, 20% calories from fat.
Mix margarine, sugar, egg and bananas together. Add flour and soda. Add to other mixture. Stir in chocolate chips, cherries and pecans. Mix well. Bake in greased and floured Bundt pan at 350° for 45 minutes.
Combine flour and salt; coat meat. Brown in hot shortening. Add soup, 2 1/2 cups water, onion and basil. Cover and bake about 1 hour in a 370° oven. Add potatoes, carrots and wine; bake 1 hour longer.
Mix all ingredients by hand. Pour into a greased and floured 13 x 9-inch pan and bake 45 minutes in a 350° oven.
Cook to boiling, zucchini and onion, 5 minutes; drain. Combine soup, sour cream and carrots. Fold in zucchini and onion. Combine stuffing and butter; spread 1/2 on bottom of pan. Add zucchini mixture, then remainder of stuffing on top. Add butter. Bake, uncovered, at 350° for 20 minutes.
Peel orange skin,peel well. Put peel, cider, cinnamon,cloves and sugar into saucepan. Simmer 10 min.Remove spices. Add prewashed cranberries to saucepan, simmer 10 min or until cranberries POP! Chill.
Pour brine over sliced onion and cucumbers. Mix well. Place in refrigerator. Stir everyday for 5 days. At this time you can pack in jars and return to refrigerator or leave in original container.
Put cottage cheese through a sieve to make smooth. Mix sugar and flour; add to cottage cheese. Add eggs and mix well. Add vanilla, salt and cream. Mix. Pour into 2 unbaked pie shells. Bake at 350° for 30 to 35 minutes. Reduce heat to 325° and bake another 10 to 15 minutes or until light golden and cooked through. Pie may fall when taken out of oven. Do not overbake, it sets easily.
Wrap each breast in slice of beef, then bacon strip. Place on a lightly greased oven dish. Mix soup and sour cream and cover chicken with mixture. Dust with paprika. Bake 3 hours at 275°. Mixture will curdle if baked at too high temperature.
Pour boiling water over jello and stir to dissolve. Add pineapple with juice. Set bowl in refrigerator until it begins to firm. Remove and add Cool Whip with a wooden spoon or wire whisk. Spread in 13 x 9-inch oblong pan and refrigerate until firm.
Cream together the margarine, cream cheese and powdered sugar (can put butter and cream cheese in microwave for 30 seconds to soften). Mix together the milk, pudding and Cool Whip; add to creamed mixture and mix well. Layer crumbled Oreo cookies and pudding mixture, ending with cookies. Refrigerate.
Saute celery and onion in butter. Add broccoli; stir until thawed. Add remaining ingredients. Place in greased casserole. Heat thoroughly in a 350° oven for 30 minutes. Makes approximately 12 servings.
Boil chicken breasts for approximately 15 minutes. Remove chicken from pan and boil rice in broth. When rice is done, add cans of soup, celery, pepper and parsley. Pick chicken apart and toss in pan. Use milk to thin out if necessary. Stir a lot while cooking. Serve with a loaf of bread. You can make this in 30 minutes and there'll be enough to serve at least 2 people.
Wrap chicken breasts in foil and bake at 400° until tender, about 1 hour. Cool and bone, saving drippings. Cut chicken into strips. Grease 9 x 12-inch baking dish. Place half the tortilla strips on bottom of the pan, then half the chicken, then half the cheese. Mix chili sauce, soups, drippings and milk. Pour half of this mixture on top of cheese. Repeat steps, ending with soup mixture on top. Refrigerate overnight. Bake at 350° for 1 hour or until bubbly. Serves 8 to 10 people.
Preheat oven to 325°. In large bowl, beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted butter, chocolate morsels and walnuts. Bake at 325° for 1 hour.
Tear cake into little pieces and cover bottom of 5 dessert dishes. Mix pudding according to directions on box; pour over cake. Spread fresh strawberries over pudding mixture. Top with Cool Whip. Refrigerate if not served immediately.
Mix first five ingredients and put 1/3 cup salt in enough water to cover. Let it sit overnight and drain. Add sugar, vinegar, 1 cup water and pickling spices; boil on stove for 20 minutes. Put in jars and seal. Cook in hot water for 10 minutes.
Mix all ingredients and pour in pie shell. Bake 35 to 45 minutes at 350°.
Preheat oven to 350°. In a large bowl, combine all ingredients; mix well. Place in a greased loaf pan. Bake 35 to 40 minutes; let stand 5 minutes before serving. Serves 4 to 6.
In a 9x13 buttered casserole alternate layers of onions, potato chips and cheddar cheese. Pour mushroom soup and milk over the top of the onion mixture. Sprinkle cayenne pepper on top. Bake at 350 degrees for 1 hour.
Mix apples, 1/2 cup sugar, cinnamon and a pinch of salt. Place in buttered 9 x 9-inch baking dish. Mix sugar, flour, baking powder, salt and egg until crumbly and pour over the apples. Drizzle the melted butter over this. Bake at 350° for 30 to 40 minutes.
Mix together first five ingredients. Sift together remaining five ingredients (except nuts). Add dry ingredients to zucchini batter. Mix. Grease and flour 2 loaf pans. Add nuts to the batter. Divide batter evenly into 2 loaf pans. Bake at 325° for one hour. Cool 10 minutes on rack. Turn out of pans. Cool completely and refrigerate. Freezes well.
Cream margarine, vegetable shortening and sugar until light and fluffy. Add the 5 beaten eggs and mix well. Combine flour and baking powder; add to creamed mix alternately with milk. Mix well and add flavorings. Pour in a 10-inch tube pan and bake in middle of slow oven at 325° for 1 1/2 hours.
Dampen the minced onions with water and set aside. Combine the cream cheese, sour cream, picante sauce and chopped green chiles. Drain excess water off the minced onions and add to the mixture; stir well. Spread generously over tortillas. Roll up tightly. Refrigerate overnight. When ready to serve, slice crosswise, making pinwheel pieces. Will keep for several days in refrigerator.
Separate eggs; beat together egg whites and 3/4 cup of sugar until stiff. Combine egg yolks with lemon rind, lemon juice, sugar and whipped cream. Fold yolk mixture into beaten egg whites. Line a spring-form pan with cookies of your choice (sugar cookies work well). Pour egg mixture into pan and freeze for at least 8 hours.
Alternate layers of potatoes, green peppers and onion in greased baking dish (3-quart). Season each layer with salt and pepper. Mix mushroom soup and milk; pour over potatoes. Cover and bake in moderate oven at 350° for 1 1/2 hours. Serves 8.
Place the apples and water in baking dish. In another bowl, combine flour, sugar and cinnamon; cut in butter. Spread this mixture over the apples. Bake at 375° for 30 minutes.
Trim stalks from lettuce leaves. In a small bowl, toss together tuna, cabbage, zucchini and sprouts. Stir in dressing; season to taste with pepper. Spoon 1/2 of the salad mixture in center of each leaf. Roll up leaves, enclosing filling. Secure lettuce bundles by slipping a bell pepper ring over each. Place bundles seam side down on plate. Makes 1 serving. Preparation time: 10 minutes. Calorie Count: 190 calories per serving.
Mix all ingredients together. Put in lightly greased crock pot. Cut slices of cheese and put on top. Cook 3 to 4 hours on low heat.
Shred or grate potatoes. Combine onion, eggs, salt and pepper in large mixing bowl. Pat dry potatoes with paper towels; add to onion mixture and mix thoroughly. Heat oil in skillet over medium heat. Drop potato mixture by rounded tablespoonfuls into oil. Cook until crisp and golden on both sides. Serve with applesauce and/or sour cream.
Blend all ingredients except Tabasco sauce. Add the Tabasco sauce to taste. Serve with tortilla chips as an appetizer or as an accompaniment to any Mexican food. Yields 4 to 6 servings.