HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve the yeast in the warm water. Cream the butter in a very large bowl and beat in the granulated sugar until it is no longer grainy. Add whole eggs and egg yolks, one at a time, beating well after each addition. Sprinkle in the salt and lemon rind. Add 4 cups of the flour. Mix, then stir in the dissolved yeast. Mix in 2 more cups of flour and as much of the last cup as you need to make a dough. Turn out on a floured board and knead for 7 to 8 minutes until smooth and elastic. Add a little more flour if dough seems sticky. Put dough in a buttered bowl, butter the top and cover. Let the dough rise until doubled, about 1 1/2 hours.
Use grinder, blender or processor to coarsely chop cranberries. Pour sugar over cranberries. Dissolve Jell-O with hot water, then add cold water and chill slightly. Chop oranges and nuts. Mix all ingredients into Jell-O and chill several hours or overnight.
Preheat oven to 350°. Grease a 13 x 2 x 9-inch pan. Combine all ingredients. Bake approximately 20 minutes or until golden brown.
Combine all uncooked vegetables with ground beef. Cover in water and simmer until almost tender. Add remaining vegetables that are precooked, including tomatoes. Add sugar, salt and pepper. Simmer for 30 minutes.
Mix all ingredients well; put in uncooked pie crust and bake approximately 30 minutes at 325°.
Beat eggs and blend with sugar. Stir in butter and add flour gradually. Add vanilla and pecans. Pour into 9 x 13 greased pan. Bake at 350° for 35 to 40 minutes. Cool on rack and cut into squares. Sprinkle with powdered sugar. Makes 2 dozen.
Place roast with water and garlic salt in slow cooker. Cook on low heat overnight or until tender. Peel and dice carrots and potatoes. Put vegetables with soup mix over roast. Cover and cook until vegetables are cooked. Serve 8 hearty eaters or 6 preachers.
Mix together flour, sugar and soda. Add eggs and mix well. Add pineapple with juice and mix well again. Bake at 350° for 45 minutes. Frost with cream cheese frosting or Betty Crocker frosting, which is easier.
Mix all together and pour into a greased floured loaf pan. Bake at 350° for 1 hour or until tester comes out clean.
Toss greens with balsamic Vinaigrette and blue cheese. Place on 6 plates. Arrange orange slices over greens. Sprinkle with berries; top with sweet and spicy pecans. Yield 6 servings.
Follow directions for pudding on package. Pour into pie crust. (You may make a graham cracker crust and you may add bananas to pudding; this is optional and according to your taste.) Take Cool Whip and other package of dry butter pecan pudding mix and mix together. Drain juice from pineapple and add 1/2 small can to Cool Whip mixture. Spread on top of pudding mixture in pie crust. Refrigerate for 20 minutes and serve.
Cook pork and beef well. Cook onion and celery in broth. Add remaining ingredients. Dice the cooked meat and add to the sauce. Simmer for 30 minutes.
Cream sugar and butter; beat well. Add eggs, Crisco, milk and flour. Add flavoring; beat well. Bake at 300° for 1 hour and 40 minutes.
Mix all ingredients. Bake in large casserole dish. Bake at 350° for 1 hour.
Mix 1/4 cup sugar, pecans and cinnamon. Set aside. In large bowl, mix 1 cup sugar and shortening until light and fluffy. Add eggs, vanilla and mashed bananas. Mix well, then blend sour cream in batter. Sift flour, soda, baking powder and salt. Add to creamed mixture. Stir just enough to blend. Put 1/2 of cinnamon mixture in bottom of greased Bundt pan. Put 1/2 of batter over cinnamon mixture. Put remaining cinnamon mixture on top of batter, then add rest of batter. Bake at 350° about 40 minutes until done.
Preheat oven to 350°. Mix together all ingredients except cheese and potato chips. Turn mixture into a 2-quart casserole. Top with cheese and potato chips. Bake about 25 minutes until cheese is melted. Serves 6.
Cut carrots into strips and cook in slightly salted water. Reserve water they are cooked in. Place carrots in baking dish. Combine and pour over carrots 1/2 to 2/3 cup of liquid, grated onion, horseradish and mayonnaise. Combine and sprinkle over top butter and bread crumbs. Bake at 350° for 20 minutes.
Pour canned fruit together in a large bowl. Add dry pudding mix and mix well. Refrigerate covered. Before serving, slice bananas and sprinkle with several tablespoons of lemon juice to keep from browning. Add to fruit mixture.
Put all ingredients through the food chopper. Blend with 1/2 cup salad dressing. Roll up in waxed paper. Chill overnight. Use as a spread for open faced or regular sandwiches.
Brown onion, then add all other ingredients. Simmer together 15 to 20 minutes.
Combine crumbs, sugar and margarine; press into bottom of 9-inch pie plate. Bake at 325° for 10 minutes. Remove and let cool.
Put oil in casserole. Cut up onion and fry. Separate the seeds from tomatoes. Put in casserole and cook. After a few minutes, put in 4 cups water, beef and okra. Cook 1 hour or until very done. Mash all ingredients and cook 10 minutes more. Put in bouillon cubes and salt; cook a little. Serve on a bed of rice.
Mix first 3 ingredients, then add pecans and coconut. Add lemon juice last. Pour into baked pie crust or graham cracker crust. Chill.
Mix tuna and soup together. Season with salt and pepper. Spread on bread to make a sandwich. Toast sandwich on both sides in the oven.
Cook onion in 1 tablespoon butter slowly for 5 minutes (don't brown). Add shallot and garlic; cook 1 minute. Set aside.
Mix dry ingredients. Add vinegar and chili sauce. Cook until smooth. Add to ground beef. Serve on hamburger buns.
Brown ground beef in skillet; drain. Add taco seasoning and water; bring to boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Spread beans in a 13 x 9 dish. Spread on taco meat, then taco sauce. Combine salsa and sour cream and spread over meat mixture. Sprinkle cheese on top. Bake at 350° until cheese melts. Serve at room temperature with tortilla chips.
Cook ingredients slowly for 1/2 hour, and pack in sterile, hot jars.
Pour 1 cup boiling water over shortening in a large bowl. When melted, add sugar, cold water, salt, flour, yeast dissolved in warm water and eggs. Mix well. Cover and store in refrigerator overnight. (Can be kept for 3 to 4 days in refrigerator.)
In medium size bowl, combine soup, water and green chilies. In 2 quart microwavable casserole, layer ingredients in this order. Place 4 tortillas in bottom, overlapping to fit. Add 1 can chunk	chicken, 1/4 of the cheese and some diced pimiento. Top with 1/3 of the soup mixture. Repeat layering 2 more times, but after the last layer, top with the remaining cheese and pimientos. Cover casserole with plastic wrap. Vent and microwave on Medium for 10 minutes or until bubbly. Cut into wedges and serve with lettuce. Serves 6.
Sift together flour, sugar, cocoa and soda. Beat in water, then oil, vinegar and vanilla. Line large cupcake tins with foil liners. Fill each 2/3 full with Mixture 2. Drop 1 tablespoon of Mixture 1 onto each cupcake. Bake 25 minutes at 350°.
Combine chips and margarine in microwave dish. Cook on High 2 minutes; stir. Add milk; stir. Then add next 3 ingredients.
Mix together sugar, Karo and peanut butter. Warm until soft. Add cornflakes. Mix well and shape into balls.
Preheat oven to 325°. In bowl, combine pears, sugar and butter. Mix well. Pour into pie shell. Place top crust on pie. Bake at 325° for 30 minutes.
Skin tomatoes and slice into 5 to 6 sections. Dredge in the flour. Saute in the butter or oleo. Do not brown. When thickened, stir in brown sugar and gradually add milk, stirring well. Cook over low heat until thickened, then stir in salt and pepper to taste; keep stirring. Keep warm until ready to serve over fried potatoes, mashed potatoes or biscuits. Yummy!
Cook chicken; remove bones and cut in bite-size pieces. Saute celery, onion and mushrooms in margarine. Add corn and soup. Cook macaroni in chicken broth until tender. Drain off any remaining broth and stir in Velveeta cheese until melted.
Cut carrots diagonally and cook in salted water until tender (drain). Cut green peppers and onions; add to drained carrots. Combine and heat soup, sugar, oil, Worcestershire sauce, mustard and vinegar; pour over carrots and let set overnight.
Mix cereal, milk, yogurt, margarine and egg. Let stand 5 minutes. In a bowl, blend flour, sugar, baking powder and cinnamon. Stir in bran mixture just until blended. Next, stir in raisins and apple. Spoon batter into 12 greased 2 1/2-inch muffin pans. Bake at 400° for 22 minutes or until done.
In medium bowl, blend yogurt and pudding mix. Stir in pineapple and extracts. Fold in whipped topping. Cover. Refrigerate until serving time. Serve with graham crackers.
Heat seed, cloves, orange peel, raisins, almonds and cinnamon sticks until soft. Add vodka and wine. Heat until almost boiling. Light a match over mixture and burn off excess alcohol for 5 to 10 seconds. Add syrup to taste. Let sit for 1 hour, stirring occasionally. Bottle in glass for 2 to 3 days. Include all ingredients when bottling. Serve warm with cinnamon stick.
Preheat oven to 350°. Bake potatoes at 425° one hour or until done. Cool on rack until cool enough to handle. Cut in half lengthwise and remove some potato from center. leave enough around edges so potato will hold its shape. Brown chicken pieces in sprayed skillet. Add mushrooms, onion, green pepper and brown. Drain excess liquid. Add soup, sour cream, garlic powder, salt and pepper. Mix thoroughly. Spoon into potato halves. Place on baking sheet sprayed with nonstick spray and sprinkle paprika on top. Bake for 25 to 30 minutes. Save centers from potatoes for mashed potatoes.
Cook noodles as directed on package; drain and rinse in cold water in colander. Drain again and put into salad container. Mix other ingredients into noodles. Stir well and refrigerate.
Grease a shallow 4-cup ovenproof dish. Peel potatoes and sweet potato and cut into slices. Place potato and onion in prepared dish in alternating layers. Pour chicken stock over potatoes. Sprinkle evenly with cheese and bake in preheated 350° oven for 45 minutes or until golden brown. Serves 4.
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer as long as desired. Add additional water as needed. Mixture may be stored in refrigerator for several days and reused.
Boil and debone chicken. Thicken about 3 cups broth with flour and milk which have been mixed together to make a paste. Saute onions. Add chicken, Ro-Tel (not drained), onions, garlic salt and cream of mushroom soup to broth mixture. Bring to boil. Butter baking dish or spray with Pam. Line 1/2 package Doritos. Add a layer of chicken mixture and layer of cheese, then add another layer of Doritos and chicken mixture, topping with cheese the last 10 to 15 minutes. Bake at 350° for about 30 minutes.
Place all ingredients in saucepan and simmer 15 to 30 minutes. Strain. Serve hot in mugs.
Mix together first 6 ingredients; try to get out all lumps. Add flour, baking powder and soda. Beat 2 to 3 minutes and bake at 350° for 30 to 40 minutes in 9 x 13-inch pan.
Mix the milk and sugar. Put the salt in milk and bring to a boil. Add the corn meal. Stir until cooked, almost 2 minutes. Stir in the egg yolks and baking powder. Beat the egg whites until stiff and fold into mixture. Place in buttered baking dish. Bake at 375° for 30 minutes.
Combine all ingredients except 1/2 of the coconut. Mix thoroughly. Shape into balls and roll in coconut.
Cook broccoli as directed. Beat eggs in large bowl. Add broccoli; mix in remaining ingredients. Bake in an 8 x 8-inch dish at 400° for 25 minutes. Delicious!!
Beat well first 5 ingredients. Heat nonstick skillet over medium heat. Dip 4 slices bread in mixture, coating both sides. Cook in skillet until golden brown, turning once, about 1 to 2 minutes per side. Transfer cooked slices to plate; keep warm in oven. Cook remaining slices.
Mix all ingredients well. Shape into meatball size balls. Bake at 350° until brown.
Mix eggs, sugar, oil, and flour. Then add cream of coconut, apples, and chopped pecans. Stir well. Then put in large pan and bake, at 350 degrees for 45 minutes to an hour.
Press crescent rolls onto cookie sheets with edges together to form sheet of dough. Bake at 375° for approximately 8 minutes. Cool. Combine mayonnaise, cream cheese and Italian dressing. Mix well. Spread mixture on dough. Add vegetables over mixture; sprinkle with Cheddar cheese and cut into bars. Ready to serve.
Preheat oven to 350 degrees. Cream shortening and sugar thoroughly. Add eggs, pumpkin and water. Mix well. Sift together dry ingredients and add to pumpkin mixture. Stir in nuts. Pour into two greased loaf pans. Bake one hour.
Heat oven to 375°. Beat the margarine and sugar until creamy. Add eggs, milk and vanilla. Beat well. Add flour and baking soda and mix. Stir in oats and morsels and mix well. Bake on ungreased cookie sheet for 10 to 12 minutes. Makes 2 dozen.
Mix the first 5 ingredients well and spread over a large cookie sheet pan and bake until light brown. Bake at 350° for about 20 minutes.
Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and slice. Cut lemon and orange into 1/4-inch slices. Arrange sweet potatoes, lemon and orange slices in a lightly greased, shallow, 2-quart casserole.
Mix dry ingredients. Cut in Crisco until it becomes crumbly. Add buttermilk; stir with wooden spoon. Put on floured board; pat out with hands. Cut with biscuit cutter, small or large. Bake at 400° until biscuits have begun to brown. Slip out of stove and brush quickly with margarine. Return to oven; bake until brown enough. Butter again if you like. Bake at 400° on a cookie sheet.
Drain fruit, reserving 3/4 cup syrup. In a 1-quart bowl, combine cornstarch and a little of reserved juice until smooth. Stir in remaining reserved syrup and lemon juice. Microwave on Full power until thickened and bubbly. Fold in fruit.
Cook cabbage. Fry bacon; drain grease and mix in cooked cabbage. Mix together vinegar and sugar and thicken with flour. Pour over cabbage and bacon and simmer until hot.
Mix all ingredients well and add to ginger ale. Makes 64 (1/2 cup) servings.
Cook chicken until tender in salted water with butter. Cook broccoli for 5 minutes. Spread broccoli in bottom of greased casserole dish, then add chicken. In separate bowl, mix soup, mayonnaise, lemon juice and curry powder in order. Pour over chicken and broccoli. Top with bread crumbs or stuffing mix. Bake at 350° for 30 minutes.
Mix first 4 ingredients. Add slowly to boiling water and cook slowly, covered, for 10 minutes, stirring occasionally. Line bottom and sides of a 2-quart casserole with cooked cornmeal. Set aside. Cook next 4 ingredients until meat browns, stirring often. Add next 4 ingredients and simmer for 5 minutes, stirring often. Put this mixture in cornmeal lined casserole. Top with grated cheese. Bake at 350° for about 30 minutes. Serves 6.
Combine all ingredients. Pour into greased 1 1/2-quart baking dish. Bake at 350° for 45 minutes until hot and bubbly.
In small saucepan, mix sugar, flour and salt. Stir in pineapple juice and egg. Cook over moderate heat, stirring constantly, until thickened. Add lemon juice; set aside. Cool.
Mix meats, crumbs, egg and salt thoroughly. Shape into small balls. Brown in hot fat. Add soup, cover and simmer gently. (Or bake in 350° oven until meat is well cooked.)
Place beans in 2 quart casserole. Cook, covered with lid, on High, 9 to 11 minutes or unitl beans are tender; stir twice. Stir in soup and half of onion pieces; top with remaining onion pieces. Cook on High 5 to 6 minutes. Let stand 3 minutes before serving. Yield: 6 servings.
Melt margarine in a 4-quart saucepan. Add celery and green pepper; saute until slightly soft. Sprinkle with flour. Add tomatoes, frankfurters, onion, garlic and the spices. Cover and simmer for 1 hour. Ladle over cooked rice in large soup bowls. Serve with French bread. A hot, spicy dish!
Preheat oven to 350°. Roll out 1 can of rolls into casserole dish (9 x 13 sprayed w/Pam). Mix together cream cheese, sugar, egg yolk, lemon juice & vanilla. spread over rolls. Spread other can of rolls on top. Brush with egg white. Bake at 350° for 20 minutes.
Mix all ingredients thoroughly. Shape into balls and brown in 1/4 cup oil. Drain meat balls and add to sauce or gravy.
Dissolve yeast in 1/4 cup warm water. Set aside. Sift flour, salt and sugar. Add oil and yeast water and the rest of the water. Mix well with a spoon. Place dough in a greased, covered bowl; let rest 30 minutes.
Cook hen in large pot with salted water until tender. You will need a lot of broth. While hen is cooking, mix up cornbread as follows: Mix meal, flour, eggs and buttermilk well. Add onion and celery. Bake on 350° to 400° until browned. Crumble white bread and put some of the broth over this. When cornbread is done, mix with white bread. Add more broth and mix well. Add chopped boiled eggs and black pepper. Be sure mixture is almost soupy. Add deboned hen and bake on 350° until it begins to brown lightly.
Blend shortening and margarine. Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each. Sift flour and soda and add alternately with buttermilk. Add 1 2/3 cups coconut. Beat egg whites until stiff peaks form. Fold into cake batter. Bake in 3 layers for 25 to 30 minutes at 350°. Frost cake with icing.
Mix flour, baking soda and sugar. Add eggs, pineapple (with its juice) and nuts. Pour into greased 9 x 13 x 2-inch baking pan. Bake 35 to 45 minutes. Cool. Beat the cream cheese. Whip confectioners sugar and soft butter. Spread the whipped cream cheese over the cool cake.
Melt shortening and let cool. Mix in order given. Chill dough. Roll in 1-inch balls. Roll in sugar. Bake at 350° for 8 to 10 minutes on a greased cookie sheet.
Brown hamburger; drain. Add taco seasoning mix. Follow directions on package. You can do this in a crock-pot or in oven. Mix well the refried beans, hamburger, seasoning and salsa. Put cheese on top. Heat until cheese melts.
Cook limas and broccoli separately until tender. Add soup and seasonings to limas. Put layer of broccoli; cover with limas mix. Cover with crushed Rice Chex. Pour melted butter over all and bake at 325° for 30 minutes.
In an 8-quart Dutch oven in hot oil, brown salt pork, cured ham and olive oil. Lower to medium heat. Add and saute garlic, salt, onion, green pepper, tomato sauce, olives, Sazon-Goya con pimento and cilantro and chicken bouillon for 2 minutes. Then add chicken, browning slightly. Add 3 1/2 cups of water. Bring to a boil. Continue boiling for 10 minutes. Add rice (water should cover rice slightly). Reduce heat to low. Cover and simmer for 30 minutes. Stir (bottom to top). Cook for another 10 minutes. Serves 6.
Heat coke and butter; pour over 1 box powdered sugar and other ingredients. Add vanilla and pecans. Frost cake.
In a large mixing bowl, cream butter, sugar, egg and vanilla until light and fluffy. Add remaining ingredients; blend at low speed until a ball forms, about 1 minute. Dough will be stiff. Make balls and flatten with the bottom of a glass, dipping glass in sugar for each cookie. Bake at 350° for 8 to 10 minutes.
Heat oven to 350°. Beat butter and brown sugar until fluffy. Add flour, baking powder, cinnamon and nutmeg. Mix well. Stir in oats. Save 1 1/2 cups of oat mixture. Press remaining oat mixture on bottom of greased 13 x 9-inch pan. Beat cream cheese, sugar, juice and peel at medium speed until well blended. Pour over oat mixture in pan. Sprinkle with rest of oat mixture. Bake 30 to 35 minutes or until lemon layer is set and bars pull away from pan.
Melt margarine. With whisk, combine dressing and margarine. Toss with pretzels. Place on cookie sheet. Bake at 250° for 40 minutes. Stir every 15 minutes. Cool; place in sealed container. Enjoy!
Mix first four ingredients. Cut rolls in halves and spread half of mixture over bottom of rolls. Put ham and cheese on top and put top of rolls on. Spread remaining mixture. Cover with aluminum foil and bake 10 minutes at 350°. Remove foil and bake 3 minutes longer. Can freeze before cooking and then cook 15 or 20 minutes at 350°.
Preheat oven to 350°. Combine first 5 ingredients. Mix together and blend in remaining ingredients. Press into a 9 x 5 x 3-inch loaf pan. Bake in preheated oven for 1 hour.
Mix shortening	and sugar; mix in egg yolks. Add 1 cup milk and flour; beat well. Pour in 3 stiff beaten egg whites. Stir in vanilla. Bake in greased and floured cake pans. Bake at 375° for 20 to 30 minutes. Use icing of your choice.
Place caramels in 2-quart microwave-safe dish. Microwave on High for 1 to 1 1/2 minutes. Stir well. Add milk and microwave on High for 1 1/2 or 2 minutes, stirring twice. Add pecans and mix well. Drop by teaspoonfuls on buttered waxed paper. Cover and chill. Melt paraffin in microwave. Add chips. Microwave on Medium until chips are soft, about 4 minutes. Stir well. Dip caramel pieces in chocolate and put on waxed paper until cool.
Mix corn. Beat in 2 eggs, flour, milk or cream. Season with salt and pepper. Pour mixture into 1 1/2-quart casserole dish. Dot with bits of butter (amount of butter is optional). Bake at 400° for 30 minutes. Yields 8 servings.
Brown sausage; pour off fat. Beat eggs; add cheese, milk, mustard and salt. Break bread into pieces or cut into cubes. Put in 9 x 13 x 2-inch pan with sausage. Pour milk-egg mixture over bread and meat. Refrigerate overnight. Bake in preheated 350° oven for 45 minutes.
Mix chocolate chips and marshmallow cream together in a large bowl; set aside. Mix sugar, milk and margarine together in a large heavy saucepan. Put on high heat until boiling fast, turn on low heat and boil for 8 minutes, stirring constantly. Remove from heat and pour over first mixture. Stir until melted. Add vanilla and chopped pecans. Makes 5 pounds of fudge.
Saute onions in butter for 10 to 15 minutes or until golden. Stir in flour. Add broth and wine. Add salt and pepper to taste. Cover and simmer for 45 minutes. Place a toast slice in each individual heatproof soup bowl. Ladle soup over toast. When toast rises to top, spoon cheese over toast. Place in very hot oven for 2 to 3 minutes. Makes 8 servings.
In a saucepan, cook the celery with the nutmeg in butter until tender. Add soup, sour cream, chicken, pineapple, nuts, pimiento, salt and pepper. Heat. Stir now and then. Serve in patty shells or Toast Cups. Makes 6 generous servings.
Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat liquids until very warm (120°-130°F). Add to the dry mixture. Beat well. Stir in enough more flour to make a stiff batter. Spoon mixture into two greased 8 1/2 x 4 1/2-inch bread pans that have been sprinkled with cornmeal after they were greased. Sprinkle the tops with more cornmeal. Cover, let rise in warm, draft-free place for 45 to 60 minutes. Bake at 400° for 25 minutes. Immediately remove from pans and cool. To serve: Slice and toast if desired.
In a 9 x 9-inch square Pyrex dish, layer bottom of dish with cookies after each one has been dipped in milk. Spread layer of Cool Whip over cookies. Layer another layer of dipped cookies. Spread Cool Whip over cookies. Crumble 1 cookie over Cool Whip for decoration. Refrigerate and ready to eat in 20 to 30 minutes. Delicious!!
Beat egg with fork. Add remaining ingredients, except blueberries. Stir until moistened. Batter will be lumpy. Add blueberries and stir. Fill muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 1 dozen.
Grate or grind potatoes and onions into a bowl. Add the rest of the ingredients and mix well. Mixture should be the consistency of pudding. If too thin, add more flour. Drop by large spoonfuls into hot fat about 1/2-inch deep. Fry until crisp and golden brown, turning once.
Cream butter or margarine. Add sugar and beat until light and fluffy. Add egg and vanilla and then add sifted flour; mix well. Spread thinly on a greased 12 x 18-inch cookie sheet (with sides). Bake at 350° for 15 or 20 minutes.
Melt sugar, syrup and peanut butter together. Pour the mixture over the cereal. Mix and press into 9 X 13 pan. Melt the chips together and add enough milk until creamy. Pour over cereal mixture in pan.