HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixer bowl, combine 1 cup flour, sugar, salt and yeast. Heat water, milk and butter until lukewarm. Add to dry ingredients; beat 2 minutes at medium speed. Add egg to 1/2 cup cheese and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough additional flour to make a soft dough; knead until smooth and elastic. Cover and let rise in warm place until doubled, about 1 hour.
You need 1 piece of cube steak and 2 slices of bread for each sandwich. Pan-fry steaks over medium heat. Season to taste. Drain fat from skillet. Do not scrape skillet. Add 1 teaspoon or 1 beef bouillon cube for each cup of water. Season to taste. Scrape skillet. Pour into small bowls.
Preheat oven to 350°.	Spread half of potato slices in a 1 1/2 to 2 quart baking dish. Sprinkle with half of seasoning and cheese. Spread other half of potatoes over this. Combine milk and soup and pour over all. Sprinkle remaining seasoning and cheese on	top. Bake, uncovered, 60 to 75 minutes or until lightly browned.
Mix condensed milk and lemon juice well. Stir in pineapple, coconut and pecans. Fold in Cool Whip. Pour into baked pie shells. Refrigerate for several hours or overnight before serving.
Cream the butter and margarine. Add sugar gradually; continue beating. Add eggs, one at a time; mix well. Add flour, bit by bit. Add milk after each addition of flour. Grease and flour 3 layer cake pans. Bake in a 300° oven until browned and shrinks from sides of pan. Remove cake from pans; place on wire racks. When cool, spread with your favorite jelly. Spread lemon frosting on top and sides.
Take yeast and put in warm water with sugar; set aside. Measure flour, put in a bowl. Add milk and oil with warm water and yeast. Add to flour and mix real well. Knead it for a few minutes and put back in a buttered bowl. Let it rise, about 2 hours. Then make it out in biscuits. Let them rise and cook in oven at 375° until brown.
For Syrup: Mix 1 cup of the sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1 3/4 cups water. Bring to boiling. Reduce heat. Simmer 5 minutes. Remove from heat. Stir in margarine.
Mix all together. Bake in a Bundt pan for 1 hour at 350°.
Mix all together and pour in a greased 9 x 13-inch pan at 425° for 20 to 30 minutes. (If using self-rising flour, omit baking powder and salt.)
Stir the first 5 ingredients on low heat until mixture bubbles. In a large bowl, mix the sugar, flour and baking soda. Stir in hot mixture into dry ingredients. Beat until smooth. Stir in vanilla. Pour mixture into greased 9 x 13-inch pan. Bake at 350° for 25 minutes or until puffed and firm to touch in center. After cake has cooled, spread on peanut butter (1 1/2 cups), then add on icing.
Prepare 1 lb. lasagna noodles as instructed on package. No-boil noodles work fine.
Preheat oven to 375°. In a large baking dish, toss together potatoes, oil, garlic salt and pepper. Bake, turning several times, 1 hour or until golden. Add parsley and lemon peel. Toss lightly and serve.
Be careful in your selection. Do not choose too young. When selected give your entire thoughts to preparation for domestic use. Some	wives insist on keeping them in a pickle and others are constantly getting them in hot water. May make them sour, and bitter, however. Even poor varieties may be made sweet, tender, and good by garnishing them with patience, well sweetened love, and	seasoned with	kisses. Wrap in a mantle of charity and keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared they will keep for years.
Brown meat and drain; pour in beans and sauce. Stir. Let cook for 5 minutes. Add Veg-All, cover and let simmer 5 more minutes; spoon over rice and serve.
Mix all together in roasting pan or similar pot. Cover and cook 4 hours at 350°. If not thickening by 1 hour before done, remove lid and allow to cook, uncovered, until it looks thick enough. Cook longer than 4 hours as long as liquid doesn't cook away or get too thick.
Saut together the margarine, pepper and onion. Add shrimp and cook until shrimp turn pink. Add the consomm soup, water and rice. Salt and pepper to taste and cook until done.
Combine dry ingredients and add to oil mixture; mix just until moistened. Combine oil, sugar, egg yolks and water. Beat with electric mixer at medium speed, just until combined. Stir in sweet potatoes, pecans and vanilla. Beat egg whites until stiff, but not dry. Fold into cake pans and bake at 350°.
Fry meat, onions, celery, salt and pepper until meat is gray (don't brown). Break toast into small pieces and put in a large roaster with hamburger mixture. Pour tomato juice and catsup over all and mix. Bake in a 350° oven for 1 1/2 to 2 hours. Makes delicious hot sandwiches for a gathering. Serves 30.
Cut zucchini and carrots in 2 x 1/4-inch strips. Spray a large skillet with vegetable cooking spray and place on high heat. Add zucchini, carrot strips and red onion. Saute 5 minutes or until vegetables are slightly soft. Place vegetables in a serving bowl and toss with lemon juice, salt and pepper. Serves 4. Has 40 calories.
Cut up all vegetables. Mix mayo and Hidden Valley. Mix all together. Let stand in refrigerator overnight.
Mix Eagle Brand milk with lemon juice, then add Cool Whip. Fold in rinsed and drained blueberries and nuts. Freeze until ready to serve.
In a large saucepan or skillet, gently cook the onion in the hot margarine until golden. Add remaining ingredients. Cover and cook gently, stirring occasionally, until cabbage is tender. Taste and correct the sweet-sour taste. Serve hot. Makes about 6 servings. Good with pork.
Cook broccoli in boiling, salted water until tender. Arrange broccoli in greased baking dish in one layer to cover bottom of dish. Place chicken on top of broccoli. Combine remaining ingredients (except cheese and crumbs). Pour over chicken; sprinkle on cheese. Combine bread crumbs and butter. Sprinkle over all. Bake in a 350° oven for 25 to 30 minutes until bubbly. Serves 4 to 6 (generously).
Wash and dry chicken. Beat egg and milk in bowl. In another bowl, put potato flakes, garlic and cheese. Roll chicken in egg mixture, then in potato mixture. Melt butter in shallow pan; roll chicken in butter, leave skin side up. Bake at 400° for 45 minutes.
Mix all ingredients well (except bread). Spread on white or wheat bread. Use cookie cutter to cut different shapes (cut off crust first).
In 9 x 13-inch pan, put large can pineapple (not drained) and cherry pie filling. Spread out to cover pan, then sprinkle on top the yellow cake mix (dry). Sprinkle with chopped pecans and pat down. Dot with margarine. Bake about 1 hour at 350°.
Mix cookies and hot water. Spoon into crust and gently spread to cover bottom. Beat cream cheese until smooth and gradually beat in sugar, milk and peppermint extract. Fold in whipped topping.
Combine crab meat, celery, green onions and pimento in bowl. Sprinkle with salt and lemon juice. Toss to mix. Add just enough mayonnaise to moisten; mix well. Sprinkle top with parsley.
Put wine and sugar in top of double boiler over boiling water. Stir constantly until thoroughly heated. Remove from fire. Add Certo. Pour in glasses and cover with Parowax.
Mix 1 1/3 cups flour and 1/4 teaspoon salt. Cut in butter with 2 knives until crumbly. Stir in 2 tablespoons sour cream. Turn into 9 x 9 x 2-inch baking pan or 10-inch quiche. Pat evenly, making crust. Bake in 375° oven for 20 minutes.
Preheat oven to 350°. Spray two individual 2 cup casseroles with nonstick cooking spray and set aside.
Chop blossoms and basil and add to slightly beaten eggs. Add remaining ingredients and fry in hot oil like pancakes. Drop by large tablespoonfuls in oil. Fry on both sides and put on platter. Sprinkle with grated Romano cheese.
Spray vegetable oil in shallow 2 1/2 to 3-quart baking dish. Place chicken, potatoes and carrots in dish. In bowl, mix together tomato sauce and herbs. Pour over chicken and vegetables; mix well. Lay pepper and onion rings evenly over top. Cover and bake at 350° one hour. Remove cover and continue to bake until vegetables are tender and chicken is done, about 20 to 30 minutes.
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9-inch pan. Chill. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of the whipped topping. Spread over crust. Arrange strawberries in even layer. Using cold milk, prepare pudding as directed. Pour over berries. Chill several hours or overnight. Before serving, spread remaining whipped topping over pudding. Garnish with additional strawberries.
Mix oatmeal and boiling water together and set aside. Cream together the brown sugar, sugar, shortening and vanilla. Add the eggs and mix well. Add flour, soda and salt; mix well. Stir in the oatmeal mix. Pour in a 10 x 15-inch greased pan. Bake at 350° for 30 minutes.
Saute onion in oleo. Add soup and milk. Melt cheese and add to mixture. Cook broccoli and add to mixture. Simmer together 10 minutes.
Wash the meat in cold water and put in a pot. Add the water, bones and spices. Bring to a quick boil. Skim until all of the fat has disappeared and the stock is clear. Lower the heat and continue to simmer for 1 hour.
Cut potatoes into 1/4 inch thick slices. In a 12-inch skillet melt the butter or margarine over medium heat. Add sliced potatoes and cook, turning occasionally for 20 minutes or until tender. Sprinkle with salt.
Grease 9 x 13-inch cake pan. Dump in apple pie filling, crushed pineapple and cake mix. Cut up 1 stick margarine over top of cake mix. Bake at 350° for about 40 minutes. Check for doneness.
Mix together (using 1 cup of Bisquick at a time). Shape into balls. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes. Drain on paper towels.
Cook corn syrup and sugar in 3 qt. pan over medium heat until it boils. Remove from heat and stir in peanut butter then mix in Rice Krispies. Press into greased 9 x 13-inch pan. Melt chocolate and butterscotch bits and spread over Krispies. Chill about 5 minutes until firm on top and cut into bars.
Sift flour and sugar. Add shortening, 1/2 cup milk and blend together. Beat with electric mixer for 2 minutes or by hand 300 strokes. Add remaining milk, vanilla and eggs. Blend together and beat an additional 2 minutes. Pour into 2 greased pans (9-inch layer pans). Bake in oven at 350° for 30 minutes. Can be baked in Bundt pan.
Sift flour, soda, cream of tartar and salt; set aside. Cream butter and sugar well. Add egg and vanilla. Stir until well mixed. Add flour to creamed mixture, a little at a time, until all flour	has been added. Grease cookie sheet.	Roll and cut out. Bake at 350° for 15 minutes.
Marinate catfish in lemon juice and hot sauce for at least 1/2 day. Brush fish with skim and Pet milk and dip in the 7 seasonings mixed. In an electric skillet at 400°, put margarine in pan and fry fish for 3 minutes on each side. Serve at once.
Beat egg white stiff. Mix all together. Pour on buttered sheet pan. Bake at 250° for 1 1/2 hours.
Mix cranberries, apples and sugar. Put in a 2-quart casserole dish. Mix oatmeal and sugar. Sprinkle on top of other mixture, then drizzle butter on mixture. Bake at 350° for 30 minutes.
Grind all of fruit and raisins together. Cook ground beef and drain. Add all other ingredients; cook until done. Taste as you go along. You might want it spicier. The ground beef should be ground coarse.
Mix oats, coconut, chocolate and nuts in large bowl. In a saucepan, bring to a boil margarine, milk and sugar. Pour over oat mixture and mix until chocolate melts. Drop at once by teaspoon on wax paper. Let set. (Place in refrigerator if making on a hot day.)
Cook up one good-sized potato and mash well. Start beating in powdered sugar into the mashed potato. It will take about 1 box powdered sugar. Mix enough powdered sugar into the potato until it is stiff enough to roll, then roll it out as if you were making a jelly roll and spread with peanut butter. Roll up like a jelly roll and slice off. Delicious candy!
Bring Karo syrup, sugar and salt to a boil. Add raw peanuts, stirring constantly. When liquid turns caramel colored, add 1 teaspoon soda and stir well. Pour onto lightly greased (Pam) heavy duty tinfoil. Let set until cold. Break into pieces by tapping with handle of butter knife.
Mix soup, milk, soy, pepper, beans, and 2/3 cup onion. Bake at 350 degrees for 25 minutes. Sprinkle remaining 2/3 cup of onions over beans, bake 5 minutes.
Place all ingredients into rectangular baking dish. Cover with foil. Bake at 275° for 5 hours. Don't peek. Serves 4.
Slowly blend white vinegar into mustard. Add water, sugar, salt, celery seed, mustard seed and whole cloves. Simmer 10 minutes. Cool. Pour over eggs. Add onion slices. Cover and refrigerate overnight.
Mix first 5 ingredients until crumbly. Press half of mixture into greased 9 x 9-inch pan. Pour in diced rhubarb. Combine remaining ingredients and cook over low heat until clear and thick. Pour over rhubarb and top with remaining crumbs. Bake at 350° for 1 hour. Cut into squares and serve warm or cold. Top with whipped cream or ice cream.
Cover bottom of 9 x 13-inch pan with sliced potatoes. Top with chopped onions. Salt and pepper to taste. Lay raw pork chops atop onions. Repeat layers of potatoes and onions and pour 2 cans of cream of mushroom soup atop. Wrap in foil and bake at 350° for 3 hours.
Brown hamburger and add seasoning. Cool. Layer lettuce, tomatoes, onion, kidney beans and cheese. Then layer hamburger on top. Add Fritos before dressing. Pour 1/2 bottle of Italian dressing over the top just before serving. Stir and serve immediately.
Combine all ingredients together and pour into a greased 8-inch baking pan. Bake at 375° for 25 minutes.
Thickly butter bread, cube and lay side by side in a buttered 9 x 13-inch baking pan. Cover heavily with cheese. Beat eggs. Add milk and salt and beat, then pour over cheese and bread. Cover with Saran Wrap and refrigerate overnight (two nights are best). Let warm to room temperature then bake 35 minutes at 375°. Can top with sausage, ham and bacon.
Fry bacon until crisp. Remove and set aside. Add onion to drippings and saute until golden brown. Add potato cubes and stir over low heat until lightly browned (about 5 minutes). Cook kielbasa in boiling salted water for 15 minutes; drain and cut into 1/2-inch slices. Add kielbasa to potatoes. Add red peppers and stir over low heat for another 10 minutes. Season to taste with salt and pepper. Pile on a serving platter and sprinkle with reserved crisp bacon. Serve with dark bread.
Cook chicken and sausage in oil in a Dutch oven until chicken is golden brown; remove chicken and sausage. Drain, reserving 2 tablespoons drippings in Dutch oven. Saute onions and next 3 ingredients in drippings. Add water, rice, salt, peppers, chicken and sausage. Bring to a boil. Cover; reduce heat and simmer 20 minutes or until rice is tender and water is absorbed. Let stand 5 minutes before serving. Makes 6 servings.
Pinch biscuits into small pieces into 2-quart baking dish. Beat eggs; add other ingredients and pour over biscuits. Bake in 375° oven.
Dissolve Jell-O in water. Fold in other ingredients, except sour cream. Pour 1/2 mixture in 9 x 13-inch glass pan. Set in refrigerator for 30 minutes. Top with sour cream. Add remaining 1/2 mixture. Chill.
Make an egg and flour batter. Wash and cut potatoes lengthwise, leaving peelings on. Mix pepper and salt into batter. Dip potato strips into batter and fry in oil until done.
Mix well and form into a ball. Hollow out a place in the center for strawberry jam. Serve with crackers.
Heat oven to 450°. Grease and heat skillet, muffin pans or cornstick molds. Beat egg in a mixing bowl. Add remaining ingredients and stir until well blended. Pour into pan. Bake 18 to 20 minutes for skillet or 15 to 18 minutes for muffins and sticks.
Cream oil, sugar and eggs; mix well. Add pineapple and grated carrots; mix well. Sift flour, soda, salt and cinnamon. Add to creamed mixture. Add vanilla. Pour into greased and floured pan and bake at 350° for 35 minutes or until cake springs back. This makes two 9-inch layer pans. If using tube pan, bake at 350° for 1 hour or until done. Frost with my Cream Cheese Frosting.
In a 1 1/2-quart casserole, beat egg, slightly. Add melted butter to which onion has been added. (If fresh onion, cook in the butter a few minutes.) Add corn, muffin mix and less than 1/3 cup of the reserved liquid from the whole kernel corn. (I used about half the 1/3 cup.) Sprinkle with grated cheese. Bake in 375° oven for 30 to 40 minutes. Remove from oven before it is completely set in the center.
Cook in double boiler until thick. Pour into baked pie shell. Beat three egg whites until stiff. Spread on top of pie and bake at 350° until brown.
Combine all ingredients thoroughly. Form into 1-inch balls. Place on cookie sheet and bake at 350° about 15 minutes. Cool. Roll in confectioners sugar.
Combine baking powder, salt and eggs in bowl. Beat, adding sugar gradually until mixture becomes thick and bright colored. gradually fold in flour, then vanilla. Turn into 15 x 10-inch pan which has been lined with wax paper and greased and floured. Bake at 400° for 13 minutes. Turn cake out on cloth or towel, dusted with powdered sugar. Quickly remove paper and cut off crisp edges of cake. Roll cake, rolling cloth up in cake. Let cool for 10 minutes. Unroll, spread cake with jelly and reroll. Wrap in cloth; place on cake rack to finish cooling.
Cook pasta according to directions. Meanwhile, in a large skillet saute mushrooms in oil for 5 minutes. Add the tomatoes, basil and salt. Cook and stir for 5 minutes, drain pasta and add to the skillet. Stir in cheese heat thru. 5 servings.
Cook macaroni; drain off water. Add remainder of ingredients; mix well. Season to your taste.
Combine first 5 ingredients, let stand 10 minutes. Pour into 9 inch pie crust, Adjust top crust and flute edge. Bake 400° 45 to 60 minutes, or until apples are tender.
Mix flour, sugar and Crisco. Reserve 1/2 cup crumbs for top. To remaining, add molasses, 3/4 cup hot water and beaten egg. Mix. (Will be slightly lumpy.) Add baking soda, dissolved in 1/4 cup hot water. Pour into unbaked crust. Sprinkle crumbs on top. Bake 5 minutes at 450°, then 30 minutes at 375°.
The day before serving, place beef, marrow bone, 1 tablespoon salt and 4 quarts water in a large kettle. Cover and bring to boiling. Skim surface.
Combine ingredients. It is important that you use Duncan Hines cake mix, not another brand. (That's what I was told.) Drop by spoonfuls onto a cookie sheet. Bake at 375° for 10 to 12 minutes.
Dissolve yeast in warm water; set aside. Combine milk, 1/4 cup margarine, sugar and salt in a mixing bowl; stir until butter melts. Cool to 105° to 115°. Add egg, yeast mixture and 2 cups flour; mix well. Stir in cheese, onion and enough remaining flour to make a soft dough. Turn dough out onto a well-floured surface; knead 8 to 10 minutes or until smooth and elastic. Shape into a ball. Place dough in a well-greased bowl; brush top with melted margarine. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down; cover and let rest 10 minutes.
Divide cauliflower into flowerets. Cook approximately 15 minutes in boiling water; drain well. Mix together soup, cheese and curry powder in a 2 1/2-quart casserole. To this add cauliflower. Toss bread crumbs with butter. Spread evenly on top. Bake at 350° until bubbly (about 30 minutes).
Combine all. Chill to let flavors "marry". Serve with crackers or vegetables.
Dissolve yeast in lukewarm milk. Heat shortening barely enough to melt it and add to milk and yeast mixture. Add salt, sugar, eggs and vanilla; beat with rotary beater until well blended. Add enough of remaining cup of flour by hand to make dough stiff enough to handle. Pour onto well floured board and work in additional flour until stiff.
Heat milk and half of sugar. Mix rest of sugar, flour and eggs; beat until light. Add to boiling milk; cook until thickened. Add vanilla and cream before freezing. Makes 2 gallons.
Bake cake mix in 2 cake layers according to directions on box. Split in half with a thread and place one section in bottom of punch bowl.
Combine sugar and water in a saucepan. Bring to a boil, stirring until sugar dissolves. Cool and pour sugar mixture into a 5-quart freezer container. Stir in next 4 ingredients and freeze until firm.
Mix cake mix, 1 egg and 1 stick butter; press into sprayed 9 x 13 pan. Mix confectioners sugar, 1 stick melted butter, softened cream cheese and 2 beaten eggs. Pour over crust and top with pecans. Bake at 300° for 50 to 55 minutes.
Melt oleo and mix with crushed pretzels. Put in bottom of a 9 x 13-inch pan. Bake for 10 minutes at 350° in oven. Let cool.
Slice beef into very thin strips. In skillet over medium-high heat, heat 1 Tbsp. oil. Brown beef. Remove beef and add 1 Tbsp. oil. Add peppers and onion. Cook over medium heat until tender-crisp. Add gravy and sauce. Return beef to pan. Heat. Serve over rice.
Mix egg yolks and next 6 ingredients while eggs are warm. Fill egg whites with mixture and top each with half a green and black olive. Sprinkle with cheese. Dust with paprika (optional) and garnish dish with parsley sprigs (optional).
Cook onions in 1 tablespoon butter until transparent. Add remaining ingredients and mix well. Pour into a casserole dish, bake at 350° for 45 to 50 minutes or until knife inserted in the middle comes out clean. You may refrigerate overnight before baking.
Cook noodles. Drain, rinse and set aside. Cook bacon and crumble. In bacon grease cook all, except noodles. When vegetables are tender, drain off bacon grease and combine with noodles.
Preheat the oven to 350°. Crumble chips in a 9 x 13-inch pan. Brown ground beef and onion. Add seasonings, tomato sauce and taco seasoning. Spoon over tortilla chips. Mix cottage cheese and sour cream together. Spoon over beef mixture. Top with cheese. Cover with foil. Bake for 30 minutes at 350°.
Melt butter and cheese. Add to sugar and cocoa. Mix well. Add vanilla and nuts. Pour into buttered 9 x 13-inch pan or larger or into a cookie sheet. Keeps very well.
Put rhubarb in large bowl. Mix sugar, flour and salt and pour over rhubarb. Add beaten eggs; mix well and pour into a 9-inch crust. Cover with vented top crust. Bake at 450° for 15 minutes, then at 350° for 30 minutes or until brown and bubbly. Best ever!
Beat brown sugar, eggs and melted butter. Add flour and milk. Pour into crust. Bake until top is brown at 350°, about 1 hour.
Preheat oven to 325°. In bowl, combine apples, milk and cinnamon; set aside. In another bowl, mix butter, 1 cup biscuit mix; mix until crumbly. Stir in apple mixture. Pour into greased baking dish. In another bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in 2 tablespoons of butter until crumbly; add nuts.	Sprinkle on apple mixture. Bake for 1 hour at 325°.
Preheat oven to 400°. Spray cookie sheet with Pam. Combine all ingredients; stir well. Shape mixture into 4 patties. Place on cookie sheet. Bake for 5 minutes on each side.
Mix and form in a ball. Refrigerate 1 hour. Longer refrigeration is better.
Combine above ingredients. Mix well; shape into patties. Grill over hot coals until thoroughly cooked. Makes 8 servings.
Mix well and store in refrigerator 3 days. Mix each day. On third day, roll into 4 rolls. Bake at 175° to 200° for 8 hours. Bake on top of broiler pan.
Combine cornmeal, flour, soda, salt, eggs, buttermilk, oil, onion, jalapeno peppers, and corn; Mix well. Brown and drain sausage; add to cornmeal mixture. Add black-eyed peas and cheese. Mix and pour into greased baking pan. Bake 45 minutes at 350°.
Dissolve gelatin in boiling water. Dissolve Kool-Aid in 2-quarts cold water. Add sugar and stir in gelatin mixture. Refrigerate. Add beverage just before serving. Add sherbet last before serving.
Saute onion in butter; add soup. Mix well. Add rice and 1 teaspoon salt. Place in covered casserole and bake 1 hour at 350°.
Mix soup, oil, sugar and vinegar. Cook for 15 minutes over low heat. Pour over sliced pepper, sliced onion and cooked carrots. Let simmer for 5 to 10 minutes. Refrigerate overnight before serving.
Combine ingredients and fill mini muffin tins (almost full). Bake at 450° for 15 minutes. Makes about 36.