HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in 1/4 cup warm water. Mix all other ingredients in a bowl. Add yeast and water; stir well. Knead on floured paper until ready to cut into rolls. Bake at 450° until brown. Butter before baking.
Chop cabbage and green onions. Add chicken breasts, toasted almond and sesame seed. Break Ramen noodles in small pieces. Put all in large Tupperware-type bowl. Mix oil, vinegar and other ingredients, stirring well. Pour over cabbage mixture and stir well. Cover and leave in refrigerator for 6 to 8 hours, stirring occasionally.
Preheat oven to 375°. Brush bottom and side of crust with egg yolk. Bake on baking sheet until light brown. Combine apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust. Mix remaining flour, sugar, brown sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling.
Combine jello and hot water; stir until jello is dissolved. Add the rest of the ingredients and mix well. Pour into mold or refrigerator-safe bowl and congeal until firm. Great for Thanksgiving dinner or any time with fresh pork.
Make one pie crust; don't bake it. Put raspberries in pan with crust. Mix other ingredients. Pour over berries. Bake at 450° for 10 minutes, then 300° for 45 minutes. Knife inserted at center comes out clean when custard is done.
Mix the flour very smoothly with four tablespoons of the milk. When this is well mixed, add the remainder. Cut up the rabbits into joints. Put them into a stewpan with the milk and other ingredients and simmer them very gently until quite tender. Stir the contents from time to time to keep the milk smooth and prevent it from burning. Half an hour will be sufficient for the cooking of this dish.
Cream 2 cups sugar and butter until smooth. Add eggs and blend. Sift flour. Sift together flour, baking powder and soda. Alternate the sour cream and flour mixture into the creamed mixture; stir in the vanilla. Pour 1/2 the batter into a greased 13 x 9-inch pan. Combine remaining sugar, cinnamon and walnuts. Pour part of the topping on batter in pan. Pour rest of the batter into the pan and top with the remaining topping. Bake at 350° for 45 minutes. Serve out or in the pan; stays fresh in the pan and will not fall apart as much. Yield: 16 servings.
Crumble raw hamburger in a large oblong, greased pan. Add onion and soup undiluted, the Tater Tots. Bake for 1 hour at 350°.
Prepare ground beef as for tacos. Add seasoning mix as directions say. Place lettuce on plate, then layer of chips, layer of meat mixture, onions and top with cheese. Arrange tomatoes on top. Serve immediately.
Cream oleo. Add eggs, one at a time, beating well after each addition. Blend in beans. Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, raisins, nuts and vanilla.
Preheat oven to 350°. Combine all ingredients; mix well. Press firmly into a loaf pan or in an iron, greased frying pan. Bake for 1 hour. Let stand 5 minutes before slicing.
Sift flour and 3 spices. In separate bowl, mix sugar and oil. Make a hole in middle of dry ingredients. Add oil mixture, applesauce, nuts and/or raisins, baking soda, powder and water. Mix well. Place in greased, raised loaf pan. Bake at 350° for 1 hour. Makes one loaf.
Mix ingredients together well and shape into meat loaf. Place in baking dish and cover top with ketchup. Bake 1 hour at 350°.
Preheat oven to 350°. Use 12 x 7 x 2-inch baking dish.
Cream sugar and butter. Beat eggs and add to sugar and butter mixture. Mix flour, buttermilk, spices, soda and baking powder thoroughly. Then add blackberries. Bake in three layers for 30 minutes at 350°.
Mix milk and mayonnaise. Whip until smooth. Set aside. Combine chicken and other ingredients in mixing bowl. Pour milk and mayonnaise mixture over all ingredients and mix well. Pour into 9 x 13-inch baking casserole. Top with shredded Cheddar cheese. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together. Mix 1 1/2 heaping tablespoonfuls with 1 cup hot water (more or less to taste).
Boil the first 3 ingredients for 3 minutes. Drop a dab into a cup of cold water. If you can form a ball with your fingers, it is ready. Remove from heat and add vanilla. Beat until it's starting to thicken. As it cools, it will get thicker. Pour over cake that is in a 13 x 9-inch pan. This is great on the Fresh Apple Cake.
In a large pan, brown meat with onions. Add tomatoes, chili powder and garlic powder. Mix well. Stir in cabbage and water. Simmer 20 minutes or until cabbage is tender. Goes well with corn bread.
Cream shortening, sugars, soda, eggs, vanilla and salt. Add flour and chocolate chips. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes, no longer.
Place salt pork in a large Dutch oven; cook, uncovered, over medium heat 15 minutes or until salt pork is browned. Add chopped cabbage; cover and cook over medium heat 10 minutes. Add salt, stirring well. Cook, uncovered, an additional 10 minutes or until cabbage is tender. Serve immediately.
Heat oil in large stock pot. Brown onion, pepper, trip tip and garlic. Add spices and sugar. Saute about 3 minutes. Stir in tomato sauce, red chili sauce and drained tomatoes. Simmer over low heat about 2 hours. Add drained beans, corn and olives. Simmer about 1 more hour.
Beat cream cheese, 1 tablespoon milk and sugar in a large bowl with a whisk until smooth. Fold in topping. Spread on bottom of crust. Pour 1 cup milk in bowl. Beat with whisk 1 to 2 minutes (it will be thick). Stir in pumpkin and spices with whisk. Mix well. Spread over cheese mixture. Refrigerate 4 hours or until set. Garnish as desired. Serves 8.
Pressure cook chicken in 3 quarts water for 45 minutes. Drain, cool, debone and chop. Cook diced potatoes, onions, corn and margarine in broth about 10 minutes. Add tomatoes (chopped), tomato sauce, Worcestershire sauce, back pepper, salt and chopped chicken. Cook over medium to low heat until onions and potatoes are fully done. Stir frequently while cooking.
Saute onion in Wesson oil. Add remaining ingredients in order given. Simmer about 15 minutes.
Cream oleo, Crisco and sugar. Add egg yolks. Beat well. Sift flour, soda and salt; add small amount to first mixture. Add milk, vanilla, nuts and coconut, then remaining flour. Mix well and fold in egg whites that are beaten stiff. Bake at 350° until done. Makes 3 to 4 layers.
Crust: Mix first 3 ingredients; Pat into 9 1/2 x 13 pan. Bake at 325 degrees for 20 minutes or until done. Cool.
Cook macaroni according to package directions; drain. Place in a greased 2 1/2 quart baking dish. Melt 4 Tbsp of butter in saucepan. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to boil. Cook and stir for 2 minutes or until thickened.
Mix sugars, flour, butter and milk; boil until a soft ball may be formed in cold water, 15 to 20 minutes. Remove from stove. Cool. Add 1 teaspoon of vanilla and 1 cup of walnuts. Beat until creamy and pour into buttered pans. Cut in squares.
Combine mayonnaise, cheese, onions and garlic in bowl. Mix well. Spread on cut surfaces of bread. Sprinkle top with parsley. Place on baking sheet. Broil until bubbly. Cut into slices.
Sprinkle salt on turkey breast. Wrap in aluminum foil and bake at 375° for 2 hours. Saute celery and onions in margarine. Add water and bouillon cubes to celery and simmer until celery is tender. Combine bread crumbs, sage, oregano and thyme. Add celery mixture and eggs; mix well. Add more water, if necessary. Pour in greased 9 x 13-inch pan. Bake at 375° for 35 minutes.
Lightly fry bacon, mix other ingredients thoroughly. Pour into bacon grease. Fry slowly so as not to brown too quickly, about 25 minutes, or until done. (Peppers and pimentos can be omitted.)
In a skillet, brown meat with onion and garlic powder. Stir in half of tomato juice (2 cups), tomato paste, oregano, sugar and pepper. Simmer for 15 minutes.
Mash together sweet potatoes, sugar and pineapple. Take a large marshmallow and put potato mixture around it, using your hands. Roll in coconut. Place in buttered dish and bake at 320° for about 20 minutes.
In saucepan, combine sugar, milk, butter and cocoa. Boil for 5 minutes. Remove from heat and add vanilla, peanut butter and oatmeal. Drop by teaspoonfuls onto waxed paper. When cool, store in cookie jar.
For dough, mix box cake mix, stick of oleo and egg into a soft dough. Press in bottom of 13 x 9-inch pan. For filling, beat cream cheese, 3 eggs, and box of confectioners sugar until smooth. Pour over the dough mixture. Bake at 350° about 45 to 50 minutes or until light brown. Cool. Cut into squares.
Cook almonds and sugar over low heat until almonds are coated with sugar. Place lettuce, romaine, celery and onion in plastic bag. Pour dressing into bag. Add oranges. Shake until mixed well. Add almonds before serving.
Fill large kettle 2/3 full of water. Add vegetables, 1 Tbsp. salt and onion. Boil for 30 minutes. Add velveeta cheese cubes, instant potatoes and Coffee Mate. Stir continuously until melted and creamy. Salt and pepper to taste.
Mix crust ingredients and press into 9 x 13-inch pan. Bake at 325° for 20 minutes; cool.
Thaw broccoli; combine onion and oil in saucepan and heat. Add broccoli; cook 5 minutes. Add soup; heat to boiling point. Keep stirring; reduce heat and stir in Cheez Whiz and milk. Add salt and cook few minutes more. Add rice and stir. Bake in buttered casserole (covered) at 350° for 30 minutes.
Beat sugar, eggs and honey together. Add oil. Mix baking powder, soda and flour. Add warm water and mix at low speed. Pour into a 10 x 12-inch oblong baking pan. Bake at 350° for one hour. Very good.
Add all these ingredients together. Do not cook. Put into a 5 quart ice cream freezer.	Freeze until very firm.
After sauteing onion in butter, mix in soup and cream. Stir in rice, which has been cooked, and large jar of Cheez Whiz. Bake for 45 minutes at 425°, covered, then for 20 minutes uncovered.
Thaw puff pastry sheets 20 minutes. Unfold and roll 1 sheet on a lightly floured surface to a 9 x 14-inch rectangle. Trim edges. Put on a large baking sheet and prick at 1-inch intervals. Spread preserves over pastry leaving a 3/4-inch border all around. Turn pastry border over edges of filling, sealing corners with egg-water mixture. Brush pastry with more egg mixture. Roll second pastry sheet to make a rectangle slightly larger than the filled pastry sheet and trim. Fold in half lengthwise and slash through folded edge to make cuts about 2 1/2-inches long and 1/4-inches apart. Open pastry and place on top of cherry filling. Press edges with the tines of a fork to seal and brush top pastry with egg-water mixture. Chill 20 to 30 minutes. Bake in a preheated 450° oven for 10 minutes; reduce oven temperature to 400° and bake 15 to 20 minutes longer until browned. Transfer to wire rack and cool. Serves 10.
Cook milk, margarine and sugar until soft ball stage (240°). Stir frequently; burns easily. Remove from heat. Add Marshmallow Creme and then peanut butter until melted and smooth.
Saute garlic in butter and oil, then add oregano, basil, cayenne pepper and parsley. Add the minced clams with the juice and the large can of tomato puree. Simmer for 1 hour. This recipe doubles and triples easily.
Scramble and fry sausage in large skillet. Beat eggs in a large bowl. Add milk, grated cheese and pepper. Then add sausage to egg mixture. Pour into unbaked pie shell and bake at 400° for 40 minutes.
Melt margarine; add seasonings. Add asparagus and mix until asparagus is coated.
Preheat oven to 300°. Slice bagels into small rounds. In a large bowl, combine bagel rounds, all cereals and pretzels. Mix hot water with Molly McButter and pour into small spray bottle, if available. It is possible to sprinkle the water and butter mixture, but spraying is better. Alternately spray and then sprinkle Ranch dressing mix on cereal mixture in large bowl. Spray a little on top; sprinkle Ranch dressing mix and a few sesame seed. Toss cereal mixture. Repeat spraying and adding dressing mix and sesame seed until all required amounts are used.
Mix well. Bake at 350° for 20 minutes. May be served warm or cold. Serve on crackers.
Sift together the flour, baking powder, soda and cinnamon and salt. Add this to creamed brown sugar and butter. Add alternately with milk. Add nuts and raisins. Pour into hot syrup in baking dish. Bake 25 minutes at 350°. Serve with Cool Whip or vanilla ice cream. Especially good.
Cook the first 3 ingredients until clear. Add strawberry gelatin and stir until dissolved. Add sliced strawberries and pour in pie pan that has been sprayed with cooking spray. Refrigerate.
Microwave bacon on High until crisp, about 9 minutes; crumble. Combine cheeses with onion and bacon. Sprinkle mixture in a lightly greased 9-inch glass pie plate. Combine milk, baking mix, eggs, salt and pepper. Beat on high 1 minute. Pour over bacon and cheese mixture. Sprinkle with paprika. Microwave on Medium-high for 18 minutes. Rotate dish twice while cooking. Serves 6.
Mix altogether. Divide in half. Pour into 2 loaf pans. Bake at 325° for 40 minutes.
Place beef in 3-quart baking dish. Sprinkle with salt and pepper. Top with celery, carrots and onion. Combine soup and water. Pour over meat and vegetables. Cover and bake in 350° oven 1 1/2 hours; add potatoes and bake 45 minutes longer.
In blender, put sugar, spices, eggs and orange juice. Beat well. Pour into 1/2 gallon container and add pineapple juice. Stir and chill. Add ginger ale and sherbet when ready to serve.
Mix oats, flour, 2 cups of sugar, coconut, nuts, butter and brown sugar until crumbly. Save 2 1/2 cups of mixture. Pat rest in pan; bake 20 minutes. Spread jam.
Cook broccoli until tender. Drain. Arrange broccoli in greased 9 x 13-inch pan. Place sliced chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese.
Simmer beef with water, salt and pepper, covered for 1 hour. Skim off fat. Simmer, covered for 3 hours. Remove meat from bone.
Combine mashed potatoes and vanilla with enough confectioners sugar to form a fondant the consistency of pie dough (the amount of sugar is much less important than the consistency). Chill; divide the dough into 3 sections. Roll out to 1/4-inch thick between two pieces of waxed paper. Spread with a thin layer of peanut butter. Roll up from short side (jelly roll fashion). Chill until firm. Cut into 1/4-inch slices. Keep in cool place. Makes 4 to 5 dozen.
Clean, slice and cook carrots until tender. Drain. Slice the onion and green pepper thin. Mix soup, oil, vinegar, salt, sugar, mustard and Worcestershire sauce. Pour over vegetables. Mix well and chill overnight. Mix well and drain before serving with slotted spoon.
Cook bacon in skillet until crisp. Remove from skillet, reserving 2 tablespoons drippings. Drain bacon on paper towels. Cook and stir bell peppers and onions in reserved drippings until tender. Stir in rice, pepper, hot pepper sauce, tomatoes and tomato paste. Cover and simmer 15 minutes, stirring occasionally. Crumble bacon. Add bacon and shrimp to skillet mixture; heat thoroughly.
Sprinkle salt over cabbage; let stand for 1 hour. Squeeze out liquid. Add celery and green pepper. Combine remaining ingredients in saucepan. Boil for 1 minute. Cool and pour over cabbage. Freeze in serving portions. Thaw at room temperature for about 2 hours before serving, cutting through with a knife. Serve slightly frosty.
Slice bananas. In large dish, make layers with bananas, then wafers. Set aside. In double boiler, combine sugar, flour, milk, 1 egg and 3 egg yolks. Boil until thick. Pour over layers. Beat egg whites with mixer until stiff. Add 1/2 cup sugar and beat well. Top pudding and brown under broiler.
Mix 1/2 cup cereal with peanut butter and honey. Form into 24 small balls and roll in remaining cereal. Chill. Can use cornflakes instead of Grape-Nuts cereal. Yields 24. Serving 1 (exchanges 1/2 starch/bread, 1 fat).
Fry hamburger with chopped onion and drain. Mix ketchup, sugar, mustard, vinegar and Worcestershire sauce together with hamburger. Add water and corn flakes. Simmer for 10 to 15 minutes.
Spray Bundt pan with cooking spray of your choice (I use canola). Mix all ingredients well and pour into Bundt pan. Bake at 350° for 45 minutes.
Wash beets thoroughly. Boil until tender; slip peelings off. Cut, if needed. Place in jars. Add salt, then brine. Seal jars. Heat in hot water bath for 10 minutes.
Insert garlic slivers into surface of meat. Rub with oil, salt and pepper. Roast in preheated oven at 400° over 15 minutes per pound for medium size roast (approximately 150° internal temperature). During the last 30 minutes of roasting, brush roast with glaze.
Preheat oven to 375°. Cook veggies according to directions in saucepan over medium heat. Cook onion, celery and thyme until onion is tender. Add soups and milk; stir until smooth and add turkey, veggies and pepper. Pour into a 12 x 8-inch pan. Unroll and lay unseparated crescent rolls across top of mixture or cut to form a lattice top. Bake 30 minutes or until brown.
In large pot, cut up onions and only cut stems off jalapenos. It depends on how many jalapenos you use as to how hot you want it. Add the water and boil until onions and jalapenos are soft, approximately 15 minutes. Drain water. Add tomatoes, garlic, salt and cilantro. Return to heat for approximately 15 minutes. Remove and put in blender to chop up. Makes approximately 6 pints.
Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, salt and cocoa in a medium mixing bowl; stir well. Add flour mixture to butter mixture beating well. Stir in vanilla. Spoon half of batter into a greased 8-inch square pan, spreading evenly. Combine brown sugar, pecans and cinnamon in a small bowl; stir well. Sprinkle brown sugar mixture evenly over batter in pan. Spoon remaining batter over brown sugar mixture, spreading evenly. Bake at 350° for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares. Makes 1 dozen.
Mix Cool Whip and instant pudding together. Add crushed pineapple, marshmallows and pecans. Mix well and pour into a 7 x 11-inch Pyrex dish and refrigerate. Yield: 6 to 8 servings.
Cook broccoli until tender, but crisp. Place in greased 9 x 13-inch pan. Layer chicken on top. Combine next 3 ingredients, pour over chicken. Sprinkle with cheese; combine bread crumbs with butter. Sprinkle all over. Bake at 350° about 35 minutes. Makes 8 to 10 servings.
In a Dutch oven, fry bacon slices until crisp. Remove and drain on paper towels; crumble. To bacon drippings in pot, add onions, sugar, mustard, garlic powder, salt and vinegar; cook on medium heat for 20 minutes, stirring frequently. Add all beans and crumbled bacon; mix thoroughly. Place mixture in crock-pot, cover and cook on LOW for at least 4 hours. Cook last 20 minutes uncovered. Makes 10 to 12 servings.
Cook noodles in salted water. Rinse in cold water and drain. Brown meat in butter and add salt and pepper, garlic salt and tomato sauce. Simmer for 5 minutes. Combine cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2-quart casserole dish. Begin with noodles and end with meat mix. Top with shredded cheese and bake at 350° for 20 to 25 minutes until cheese is melted.
Sift baking powder with 1 cup flour. Mix ingredients in order given. Use additional flour to make dough of right consistency.
Mix eggs, milks, salt and butter; add soda last. Pour into buttered baking dish (2 to 2 1/2-quart). Bake at 350° for 30 to 45 minutes until lightly browned. Serve at once. Will fall like a souffle. Will serve 8.
Mix dry ingredients, add eggs, oleo and zucchini. Mix and drop by teaspoon and bake at 350° until done.
Saute ground beef with onion. Layer ground beef with green beans and Tater Tots in baking dish. Combine soup and milk and beat with an egg beater. Pour over casserole. Bake at 350° for 1 1/4 hours.
In large high sided saute pan, heat 2 tablespoons of the oil. Add chicken strips and saute, stirring constantly until chicken pieces whiten, 1 to 2 minutes. Using a slotted spoon, remove chicken from pan and set aside.
Tear lettuce into bite-sized pieces and place in the bottom of a deep bowl. Drain peas and place in a layer on top of the lettuce. Chop the green onions and add on top of the peas. Next, add a layer of bacon bits. Next, add ranch salad dressing. Add a layer of shredded cheese and top with a layer of chopped egg.
Simmer all ingredients for 10 minutes. Makes 2 1/2 cups.
Sprinkle steak with meat tenderizer, garlic salt and pepper. Brown in oil. Add onion and cook until onion is tender. Pour soup and can of water over steak and simmer about 15 to 20 minutes, stirring occasionally. Serve with cream potatoes or rice.
Mix bread crumbs with 1/2 cup milk. Mix all ingredients and shape into one large loaf or two small loaves. Bake at 350° for 1 hour.
Brown ground beef and onion; drain. Cook chopped cabbage and celery until tender. Add all ingredients together and simmer a couple of hours.
Mix ingredients together. Roll into little balls. Place on greased cookie sheet and bake at 350° until brown.
Mix all of the ingredients together and pour into a large greased jelly roll pan. Bake at 350° for 20 to 22 minutes.
Mix ingredients and spoon into Pyrex baking dish. Sprinkle with some grated cheese. Bake at 250° for 20 to 30 minutes (until sides boil and top starts to brown). Serve with sturdy crackers (such as cracked wheat squares).
Scrub the potatoes and peel them if desired. Place in a 3-quart saucepan with cold water to cover. Bring to boil and cook about 20 minutes or until easily pierced with a skewer but not mushy. Drain, rinse with cold water and slice thinly. Place in a large bowl. Toss gently with parsley and herbs. In a small bowl, whisk together the vinegar, lemon juice, mustard and garlic. Slowly whisk in the oil. Pour the dressing over the warm potatoes. Toss lightly to coat the potatoes with the dressing. Let cool. Add the onions or celery and toss well.
Mix the first six ingredients together. Cook and drain noodles. Add sour cream to noodles. In a greased 9 inch x 13 inch dish, layer hamburger mixture and noodle mixture. Mix the 3 cheeses together and sprinkle over top. Bake at 350 degrees for 30 - 35 minutes.
Brown ground beef. Drain. Add onion and celery. Cook until tender. Stir in rice, broth, water and soy sauce. Cover. Simmer until rice is done, about 20 minutes. Yield: 4 servings.
In using canned chickpeas, drain and rinse under cold running water until water runs clear. Spread on paper towels and pat dry.	Freshly cooked chickpeas need only be drained and cooled. In blender, place chickpeas, salt, garlic, 1/2 cup oil and 1/4 cup lemon juice. Blend at high speed for 10 seconds. Stop and scrape down sides with rubber spatula. Blend	again at high speed, adding as much oil as you need to prevent blender from clogging. The finished mixture should be a very smooth puree, just thick enough to hold its shape in a spoon. Taste for seasoning.	Add more salt or lemon juice if you like.
Heat soup (not diluted), add gelatin and the rest of the ingredients. Heat and stir until well mixed and heated. Pour into a mold and chill overnight. Serve with crackers.
Mix all ingredients together. Press half of mixture in bottom of 9x9 pan as a crust. Flatten.
Mix all ingredients together. Bake in shallow pan for 20 to 25 minutes at 350°. Serve with Air Crisp crackers.
Put water in crock, add yeast and sugar to soften, stir in flour. Cover with a clean cloth. Let rise until mixture is light and slightly aged, about 2 days. Mixture will thin as it stands; add flour as needed. As you use sourdough from the crock, replace it with equal amounts of flour and water.
Mix all ingredients and bake at 350° until bubbly. I put buttered Ritz crackers (crushed) on top just to cover.
Crust: Mix crumbs and margarine and press in bottom and sides of 9-inch pan. Bake at 375° for 8 minutes.