HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in water. Mix flour, sugar, baking powder, salt. Add buttermilk and yeast. Blend thoroughly and knead. Shape into balls and let rise 1 to 1 1/2 hours. Bake at 400°for 20 to 30 minutes until brown.
Sift all dry ingredients. Blend in oil, eggs and pumpkin. Beat well. Add nuts. Bake on large greased cookie sheet at 350° about 30 minutes.
After brewing the tea bags, press all tea out, add sugar to hot tea and mix. Now, add juices and enough water to make 1 gallon. Keep in refrigerator for several days.
Cut each biscuit in quarters. Wrap each quarter biscuit around a small cube of cheese. Melt the butter in a baking pan. Roll biscuit bite in butter and leave in pan. Bake at 450° for 8 minutes.
Boil roast until tender. Cool. Shred meat into large skillet. Add chilies, beans, salt, pepper and garlic salt. Heat over medium heat until mixture bubbles, stirring frequently. Warm tortillas in large flat skillet. Fill with 1 to 2 tablespoons meat filling. Sprinkle with cheese, onion and hot sauce. Fold one end of tortilla up towards middle, then fold alternating sides over this. Serve with Spanish rice and nachos.
Spray a casserole dish with nonstick cooking spray. Put in the rice and layer with green pepper and onion. Top with pork tenderloin. Mix the 2 cans of soup with a little water and pour over top of the casserole. Bake at 375° for 45 minutes to 1 hour.
Preheat oven to 325°. Brown hamburger meat with chopped celery in skillet. Add cooked rice. Spoon into buttered, shallow casserole dish. Beat eggs together with milk and Chili-O seasoning mix. Pour over rice mixture. Sprinkle with cheese. Bake at 325° for 30 minutes.
Combine cabbage, apple and celery seeds. In small bowl, combine remaining ingredients, blend well. Pour over slaw; toss well. Refrigerate before serving, if desired. Makes 8 (1/2 cup) servings.
Combine sugar, flour and salt. Beat egg yolks and egg whites and add to dry ingredients. Beat well. Add milk gradually, then add melted butter. Pour in unbaked pie shell. Bake at 400° for 10 minutes; reduce to 325° and bake 25 to 30 minutes longer.
Drain pineapple and mix with 8 ounces Cool Whip. Add pimento spread and blend well. Add nuts, if desired.
Combine long grain rice, beef consomme, French onion soup and butter in a casserole. Bake at 350° for 45 minutes to 1 hour.
Cook vegetables according to package directions. Drain. Combine cheese and macaroni with melted margarine. Add vegetables. Microwave on medium 2 minutes or until cheese melts. Serve immediately. Makes 4 servings.
Drain all cans and slice water chestnuts. Alternate in layers, sprinkling with garlic salt, soup and cheese. Cover and bake 45 minutes at 350°. Uncover and top with onion rings. Return to oven for 15 minutes. Serves 6 to 8.
Beat eggs until light. Add next 4 ingredients; mix well. Add next 5 ingredients; mix well. Then add last 3 ingredients and stir well. Pour into two large greased loaf pans. Bake at 325° for 1 hour or use four 7 1/2 x 3 3/4 x 2 1/2-inch loaf pans for 45 minutes or until done.
Mix the first 5 ingredients together by hand. Save 1/4 cup of it for the topping. Add the eggs, milk and vanilla extract. After dough is formed, cut in half. Roll out like a pie crust. Roll half on bottom and half on top. Use wax paper, dusted with flour, to roll crust. Turn wax paper over and put crust into a 10 x 15-inch pan. Place 2 cans of apple pie filling over bottom crust. Roll top crust and then sprinkle the reserved 1/4 cup of ingredients for the topping. Bake at 350° for 35 minutes or until browned. The last 10 minutes, sprinkle with 1/8 cup of coconut on top.
Brown meat in fat. Add rest of ingredients. Cover tightly. Bring to boil, reduce heat and simmer for 45 minutes.
Melt the butter in a baking dish. Peel the bananas and cut them in half lengthwise. Place the bananas in the butter. Mix the honey and lemon and pour over the bananas. Bake at 400° for 15 minutes. Add rum and ignite. Leave "as is" or over ice cream.
Heat sausage in fondue pot. Add relish and barbecue sauce. Heat to serving temperature.
Brown onion and celery. Add meat. Add rest of ingredients. Bake 1 hour at 350°. Crumble noodles on top.
In 3-quarts of water, part of which is one can of beef bouillon, boil bones and soup meat 30 to 40 minutes, skimming occasionally. Meanwhile, in another pot, soften onion in butter (don't brown); add crushed garlic and shredded cabbage. Cover and wilt cabbage over low heat (takes about 15 to 20 minutes), stirring occasionally to avoid sticking. While this is happening, grate together beets and carrots. After meat is cooked, put the meat, broth, cabbage mixture, beet mixture, bay leaves, chopped celery, tomatoes, tomato paste and wine vinegar in large pot. Mixture will be thick but don't worry; it will get thinner. Simmer about 1 to 1 1/2 hours, stirring occasionally. Refrigerate overnight. Next day, heat slowly and serve with fresh dill and sour cream and bread and all good things. Before serving, cut the meat into bite size pieces and serve with the soup.
Mix together the cream or half and half, mushroom soup and sherry. Add the rice, crab meat or lobster, water chestnuts, garlic salt, shrimp, clams and parsley flakes. Stir together; pour into a 2-quart greased casserole. Sprinkle paprika and butter or oleo (in bits) on top. Bake for 50 minutes at 350°. Serves 6.
Combine flours. In a large bowl, combine 4 cups flour mixture, sugar and salt; mix well. Add 2 more cups flour. Mix thoroughly. Gradually add rest of flour. Dough will be soft and sticky. Don't knead. Place in oiled bowl. Oil top. Cover and let rise 2 hours, undivided. Punch down but don't work out yet. Let rise another hour. Take out, work a little bit and shape into 6 loaves. Place loaves in greased loaf pans and let rise for 1 hour. Heat oven to 350°. Bake 25 minutes. Bread will be crusty and firm and sound hollow when tapped. Butter top, cover and let cool.
Soak konbu; cut into 5-inch pieces. Cut meat into 1/2 x 1 1/2-inch strips. Place meat across one end of konbu; roll tightly. Tie middle with kanpyo which has been washed and cut into 3-inch pieces. Place in saucepan with other ingredients. Cover and simmer for 2 hours, or until tender.
In a large mixing bowl combine the pumpkin, eggs, spice, milk and sugar. Pour into an ungreased 9 x 13-inch pan. Sprinkle yellow cake mix over pumpkin mixture. Dribble melted margarine over cake mix; sprinkle chopped nuts on top. Bake for 1 hour at 350°.
Mix sugar and flour together. Set aside. Mix milk, egg yolks, salt and vanilla together well. Then add sugar and flour mixture. Cook on medium heat, until mixture thickens, stirring continually. Remove from heat; layer wafers, bananas and pudding mix in a large bowl, beginning with wafers on bottom of bowl.
Soak sweet rice in water for 30 minutes. Season ground lean pork for at least 30 minutes with the soy sauce, rice wine, cornstarch, sugar and salt. Stir the green onions into the ground lean pork. Set up a steamer. Rinse the sweet rice and put it on a plate. Using a tablespoon, scoop some seasoned pork and roll it in the plate of sweet rice. Repeat this until all the seasoned pork is used up. Place the sweet rice coated pork balls into the steamer. Steam for at least 15 minutes. Serve with hot rice and other vegetable dishes. Makes 20 to 30 balls, depending on size. Cooking time 30 minutes.
Mix with wire whisk in a large bowl and store in the refrigerator in a covered jar.
Cream margarine with sugar. Add yolks of eggs. Beat until mixture is light and airy. Add flour with rest of dry ingredients. Add to first part with milk. Mix well. Add nuts, vanilla and lemon juice. Whip egg whites. Mix with the batter carefully. Bake in tube pan for 1 hour at 325°.
Allow egg to come to room temperature. To coddle egg, place whole egg in small saucepan of boiling water. Remove from heat and let stand 1 minute. Cool slightly.
Peel eggplant and cut the same as French fried potatoes. Soak in salt water for 1 hour. Drain. Pat dry with paper towels. Dip in beaten egg and then in cracker crumbs. Place on platter and refrigerate while oil heats up. Drop into oil, cook until golden brown and drain on paper towels. Sprinkle with salt.
Combine sausage, celery and onion in skillet. Saute until sausage is browned and veggies are tender. Drain well. Mix with cornbread and remaining ingredients. Blend well.
Chop beef in blender. Mix all ingredients. May form into ball and roll in nuts or serve as a spread.
Heat oven to 400°. Combine cherry and peach pie fillings in 13 x 9-inch baking pan. Combine sugar and cinnamon in small bowl. Separate each biscuit into 2 sections; dip each section in butter, then in sugar-cinnamon. Arrange on top of filling. Bake 18 to 20 minutes until golden brown. Serve warm. Makes 8 to 10 servings.
Place potatoes and water in casserole dish; cover. Microwave on High 12 to 15 minutes, stirring after 8 minutes. Drain. Mix remaining ingredients. Stir in potatoes. Cover. Refrigerate 1 hour. Drain, reserving mixture. Arrange potatoes on skewers. Place on grill on medium heat. Grill 4 minutes. Rotate and brush mixture. Grill 4 more minutes.
Mix; chill in refrigerator until firm. Shape into a ball. Roll in finely chopped pecans and parsley flakes. Refrigerate until ready to use.
Combine first 3 ingredients and bring to full boil for 5 minutes over medium heat, stirring constantly. Remove from heat and add chocolate chips until melted. Add marshmallow cream, chopped nuts and vanilla until well blended. Pour into 9 x 9-inch pan and refrigerate until set. Cut and serve.
Cook beef in a large skillet over medium-high heat until brown, stirring to separate meat. Drain fat. Reduce heat to medium-low. Add cream cheese, salt and chili powder. Simmer 5 minutes.
Remove crusts from bread. Tear bread into small pieces. Place pieces in a bowl. Add glue and mix together with fingers. Knead until mixture no longer sticks to fingers and has a smooth texture. Dough may be mixed ahead of time and stored in the refrigerator in a plastic bag; it will remain usable for weeks. For ease in handling dough, put a small amount of glycerine or hand lotion on fingertips. Once the project is shaped, allow it to air-dry for two days. Dried projects may be painted with water based paints, acrylics or oils. Spray with clear acrylic all over. Fingernail polish can also be used to paint and seal.
Mix all dry ingredients; add water, oil, eggs, strawberries and vanilla. Beat 2 minutes. Makes 3 layers. Bake at 350° for 25 to 30 minutes. Frost with Strawberry Frosting.
Mix all ingredients with enough buttermilk to make a batter. Let set for about 1 hour, do not stir again. Drop by teaspoon into hot oil.
Mix all together and	pour in 8 x 8-inch greased pan. Bake in hot oven (400°) until brown. We like this better than hush puppies with fish.
Mix all ingredients in a bowl. Drop onto greased cookie sheet by teaspoon. Bake at 350° for about 10 minutes or until tops are golden brown.
Wash cucumbers and pack in jars with dill. Mix water, vinegar and salt. Bring to boiling point and pour over cucumbers. Seal at once. A clove of garlic and hot pepper add additional flavor.
Cook macaroni according to package directions and drain. Add eggs, milk, margarine, salt and pepper. Pour into a baking dish with cheese mixed into macaroni and layered on top. Cook in 350° oven for 35 to 45 minutes until cheese browns and is bubbly.
Combine vegetable oil, sesame oil and red pepper. Microwave on high 1-2 minutes, or until hot. Add pea pods and bok choy. Toss to coat. Place vegetables on microwave safe plate. Pour over chicken broth evenly. Microwave vegetables for 5-7 minutes or until tender. Let stand for 2 minutes, add mushrooms, sprinkle with soy sauce.
Put all ingredients in a microwave safe bowl. Microwave on High 5 minutes; stir well. Cool. Serve with vegetables; cucumber, broccoli, carrots, peppers, celery and cauliflower.
Bring sugar, water, syrup and salt to a boil. Add peanuts; cook until cracked. Take off heat; add soda, vanilla and margarine. Mix well and pour into buttered pan.
Combine ingredients in saucepan. Bring to boil, then reduce heat. Simmer uncovered for 1 1/2 hours or until thickened.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into Jell-O in a large bowl until dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened. Stir in whipped topping with a wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges and marshmallows. Spoon into 6-cup mold. Refrigerate 3 hours or until firm. Makes 10 servings.
Mix first 4 ingredients in large bowl and bake in 350° oven for 40-45 minutes. While still hot, prick with fork and add frosting made of the powdered sugar and lemon juice.
Brown hamburger, chopped celery and onion together in frypan. Mix together rice, soups, soy sauce, water chestnuts, bean sprouts, mushrooms and water. Add meat mixture. Place in 2 large casserole dishes. Bake 2 hours in a 300° oven. The last 10 minutes, add chow mein noodles on top.
Preheat oven to 350°. Mix dry ingredients. Add eggs, buttermilk and oil. Bake at 350° in mini muffin pans for 15 minutes or regular muffin pans for 20 minutes. Dip tops in melted butter and then in cinnamon and sugar mixture (1 cup sugar and 1 teaspoon cinnamon). Add chopped pecans before baking, if desired. This makes 1 gallon and can be stored in a tight container in the refrigerator for up to 6 weeks, bake as needed. Don't forget to grease and flour pans.
Combine all ingredients except chips and cheese. Place in 9 x 13-inch pan. Top with chips and cheese. Bake for 25 minutes at 400°. Yields 12 servings.
Mix everything, except radishes and onions. Then add radishes and onions and chill. Makes 1 1/2 cups.
Form sausage into 1 1/2-inch balls and fry. Drain and marinate overnight in sauce made from the five remaining ingredients.
First Layer: Mix flour, oleo and pecans; press into a large casserole dish or pan. Bake at 400° for 10 to 12 minutes. Let cool.
Measure the juices and add enough water to make 3 cups. Cook tapioca in the drained juices. Boil for 5 minutes. Let cool, then fold in the fruit. Refrigerate until well chilled. Tastes like baby fruit dessert!
Combine Mexican mix, corn, oil, eggs and salt and pepper to taste. Bake until done. Top with cheese and bake until cheese has melted. Bake at 350°.
Boil chicken until tender; debone. Mix all ingredients together. Bake at 400° until firm.
Add candies to the boiling water and dissolve, then add Jell-O. Stir. Add applesauce. Chill until set.
Beat eggs and sour cream, then add flour. Mix well. Add cubed bread. Drop in boiling water by teaspoonfuls and cook 15 to 20 minutes. Drain and serve with butter.
Mix cinnamon, sugar and apples and put aside. Mix remaining ingredients well in large bowl. Beat until smooth. Pour 1/2 batter into well-greased tube pan. Arrange 1/2 apple mixture, then pour rest of batter on top. Arrange remaining apple mixture on top. Bake at 350° for 1 1/2 hours.
Boil sugar and milk for 5 minutes on medium heat; remove from heat. Add peanut butter, cream and vanilla. Pour into container and let set.
Mix all ingredients until thoroughly moistened, yet still retaining small lumps. Cook on griddle.
Mix sugar and flour together. Separate eggs; put yolk in dry mixture. Work in until smooth. Add milk, butter and extract; cook over medium heat, stirring constantly, until it thickens. Remove from heat; add grated lemons. Pour in baked pie shell and top with meringue. Beat egg whites and gradually add sugar, 2 tablespoons for every egg white. Pile on pie. Bake in 350° oven until lightly tinged with brown.
Cream the cream cheese; add milk and Worcestershire sauce and mix well. Add rest of ingredients and mix on high speed for 3 minutes. If too thick for spreading, add milk 1 teaspoon at a time until desired consistency is achieved.
Mix lemon jello, 1 cup sugar and 1 1/2 cups hot water. Chill jello until set. Chill can of Pet milk. Whip milk. Whip jello. Add pineapple and milk to whipped jello. Crush the graham crackers. Add 1/2 cup sugar and 1 stick melted oleo. Put 1/2 of crumb mixture in a 9 x 13-inch pan. Pour in filling. Place remainder of crumbs on top. Chill.
Separate 1 can crescent dough into 4 rectangles. Press perforations to seal. Spoon 1/2 cup of meat mixture (all of the other ingredients, except 1 tablespoon butter and crushed croutons), into center of each rectangle. Pull all 4 corners of dough to top center. Seal all edges. Brush with 1 tablespoon melted butter; sprinkle with crushed croutons. Bake on ungreased cookie sheet at 350° for 20 minutes. Serve with cranberry relish or cran-fruit on top or to the side.
Cook chicken or turkey. Debone as much as you want for soup. In the broth, which has been salted, cook the carrots and onion until tender. Combine the milk and the cream of chicken soup; add to vegetables. Add the cooked noodles to it. May need to add bouillon cubes for flavor you desire.
Mix water and jello. Add frozen raspberries and whip with beaters. Fold in whipped cream. Break angel food cake into small pieces and fold all together. Pour in square 8-inch pan. Refrigerate until set (about 4 hours).
Heat 1 inch water in medium pan. Place 1 inch square (1/2-inch thick) paraffin in custard cup. Place custard cup in saucepan and continue heating until paraffin is melted. Place 1 1/2 inches water in bottom of double boiler; heat on high. In top of double boiler, place chocolate chips, milk chocolate and peanut butter. Stir with metal cooking spoon until smooth. Avoid getting it up the sides of the pan. Remove melted paraffin in custard cup with tongs and quickly pour into chocolate mixture; stir.
Mix oil, sugar, eggs, plums, vanilla and food color. Sift the flour, soda, salt, cinnamon and cloves and beat into mixture. Stir in 1 cup of nuts and bake 1 hour at 350° in a tube pan.
Combine cranberries and sugar. Refrigerate overnight. Drain off liquid. Combine grapes, pineapple, nuts and whipping cream. Fold in cranberries. Spread marshmallows last and fold in evenly. Refrigerate pineapple and grapes before folding in whipped cream.
Cream Crisco and sugar until fluffy. Add egg; beat well. Add applesauce, then sifted dry ingredients; beat until smooth. Fold in raisins and nuts. Bake in three 9-inch layer pans at 350° for 25 to 30 minutes.
Garnish with Feta cheese (crumbled) and oil-cured black olives. Combine bulghur wheat, water and salt in bowl; cover and let sit for about 20 minutes until wheat is chewable. Add lemon juice, garlic and mint; mix thoroughly. Refrigerate for 2 to 3 hours. Add chopped veggies; garnish with Feta and black olives. Test seasonings. May need more lemon juice.
Put drippings in a skillet with onions. Slice okra 1/4 inch thick on top of onions. Cover and simmer until onion is soft. Slide onions and okra to one side of skillet (to preserve color of okra) and place tomatoes in other half of skillet. Continue to simmer, covered, until okra is tender. Fold tomatoes and okra together gently and season to taste.
Combine the first three ingredients in a saucepan; heat and stir until mixed well. Place chicken in a greased 13 x 9 x 2-inch Pyrex dish. Cover with sauce. Bake at 350° for 1 hour. Yield: 8 servings.
Cook chicken and save broth. Break or cut chicken into small pieces. Fry out onion and pepper in salad oil and stir in chicken broth, tomato sauce, lemon juice, sugar, salt and pepper, horseradish and mustard. Thicken with flour to desired thickness. Mix in chicken and let simmer at least 1/2 hour.
Place all ingredients except apple cider vinegar and bacon in large saucepan and simmer 15 minutes to tender. Add vinegar and apple. Cook another 5 minutes. Drain, remove bay leaf. Transfer to serving dish and add bacon crumbs.
Whip egg whites until stiff. Add sugar gradually. Fold in crackers, nuts, salt and vanilla. Spread in greased floured pie tin. Bake 40 minutes at 350°. Top with whipped cream. Refrigerate for several hours.
Melt butter in casserole dish. Add remaining ingredients and bake 1 hour at 350°. Mushroom soup can be substituted for cream of chicken or celery.
Blend all ingredients except chicken until smooth. Cook chicken about 45 minutes to an hour before you sauce it. Then cook another 45 minutes.
Combine pie filling, sour cream, milk, lemon rind and 2 cups of Cool Whip. Spoon half of filling in pie crust. Arrange berries on top. Add remaining filling. Chill 3 hours in refrigerator. Add remaining 1 1/2 cups Cool Whip, and, if desired, decorate with more strawberries on top.
Cook first 2 ingredients to soft ball stage, then cook next 3 ingredients to hard ball stage. Beat egg whites. Pour first mixture over egg whites. Beat until smooth and satinlike. Then slowly add second mixture and beat until creamy and stiff. Add vanilla and nuts. Place on greased cookie sheet. Cut in squares when slightly cool.
In blender, combine all ingredients. Blend for 1 minute or until smooth. Makes 2 servings.
Beat eggs for one minute. Add sugar gradually. Then add oil and dry ingredients. Fold in apples and nuts.
Place 4 leaves of lettuce in bottom of dish. Pour 1 can drained peas over this. Sprinkle with 1/2 of onion, chopped. Spread with thin layer of mayonnaise. Repeat with another layer of lettuce, peas, onion and mayonnaise. Refrigerate several hours before serving.
Add milk to pineapple juice to make 3 cups. Blend liquid with vanilla pudding. Pour over pineapple chunks. Mix and chill.
Cut bacon into small pieces and fry. Stir all ingredients, except cheese, and place in a casserole dish. Bake at 350° for 1 hour. When baked, add grated cheese over top and bake until melted.
Cook egg noodles according to package directions. Separate tuna into flakes. Mix with cream of mushroom soup, milk, salt and pepper. Combine cooked noodles and tuna mixture in baking dish. Sprinkle with paprika. Bake in moderate oven (375°) for 25 minutes. Makes 6 servings.
Brown hamburger with chopped onions and drain.	Add salt, pepper and Worcestershire sauce. Add celery soup.	Mix macaroni and hamburger mixture in a baking dish. Bake in a 350° oven for 25 minutes. Put slices of Velveeta cheese on top and continue baking a few minutes longer or until cheese is melted.
Cook bone, pot herb, water, onion and salt slowly for 2 hours. Add vegetables and continue cooking 1 hour. Serves 8 to 10.
Blend all ingredients in large mixer bowl. Beat 2 minutes at medium speed. Bake in greased and floured 10-inch Bundt pan or 9 x 13-inch pan at 350° for 50 minutes in Bundt pan or 35 to 40 minutes in a 9 x 13-inch pan.
Rinse seeds from chiles. Saute with garlic in 2 tablespoons oil. Peel and chop tomatoes. Add onions, 1 teaspoon salt, oregano and 1/2 cup water to chile mixture. Simmer slowly, uncovered, until thick, about 30 minutes. Set aside. Combine turkey with sour cream, cheese and remaining salt. Heat remaining oil. Dip tortillas, one at a time, in the hot oil. Blot with towels. Fill with turkey mixture. Roll up. Arrange side by side in baking pan. Pour chili sauce over top. Bake at 350° until heated through, about 20 minutes. Can be made ahead of time and put in fridge. Allow 35 minutes to heat.
In 2-quart heatproof pitcher, pour boiling water over tea bags. Let set for 5 minutes. Remove tea bags; add sugar and raspberry drink. Stir until sugar is dissolved. Serve over ice. Garnish with raspberries and lemon slices. Yields 2 quarts.
In medium nonmetal bowl, combine first 4 ingredients. Add mushrooms; toss to coat well. Cover; marinate 1 to 2 hours, stirring occasionally.
Beat evaporated milk, water, eggs, sugar, salt and vanilla. Place the cooked rice and coconut in a 2-quart casserole and pour the mixture over them. Place the dish in a pan of water. Cook at 350° for 30 minutes. Stir lightly. Continue baking another 30 minutes. Top with another 1/4 cup shredded coconut during the last 7 minutes of baking. Cool before serving.
Cream shortening and 1 cup sugar. Add molasses and egg. Sift dry ingredients and add. Mix. Cover and chill. Form 1-inch balls and roll in sugar and place on cookie sheet. Bake at 375° for 8 to 10 minutes.
Combine pancake mix, sugar, milk, egg and butter; mix well. Pour into greased 8-inch round pan. Mix brown sugar, flour, cinnamon and butter until crumbly. Sprinkle over batter. Bake 20 minutes at 375° or until tests done.