HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast and 1 tablespoon sugar in lukewarm water. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast and beaten eggs; beat well. Add remaining flour or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and let rise until double in bulk. When light, punch down and let rise again. Shape as desired: cinnamon rolls, long johns, etc.
Combine all ingredients and mix well. Chill well. Makes one cup of dressing. Put 2-3 Tbsp. on each salad serving.
Brown margarine lightly in skillet to lend a rich flavor. Remove from stove. Stir in sugar and as mixture cools slightly, add eggs beaten together. Add corn syrup and pecans. Pour into one extra-large or two small pie pans lined with uncooked pastry. Bake in moderate oven until mixture sets and the crust browns nicely. Do not over cut.
Saute onions and celery in margarine or butter, then mix all ingredients together and put in greased casserole dish. Bake in oven for 30 minutes at 350°.
Melt on low heat, the Hershey bars; stir the Cool Whip into the melted candy bars. Pour mixture into graham cracker crust. Chill overnight.
Grate cheese and place in large bowl along with pimento cheese and cream cheese, broken up into small pieces. Let sit about 30 minutes. Add chopped nuts; mix thoroughly and form into 1 or 2 balls. Roll in paprika to desired color and taste. Keep in refrigerator until 30 minutes before serving.
Mix sugar and flour together. Add pineapple, margarine, milk and egg yolks. Cook in heavy pan over medium heat until thick and clear. Pour into baked pie shell. Top with egg white meringue. Bake in 325° oven for about 30 minutes or until golden brown.
Mix shortening, cornstarch, flour and glycerin together until smooth. Divide mixture into number of different paint colors desired.
Combine ingredients; form into 6 (4-inch) individual patties. Brown patties in skillet in a little fat. Pour off fat. Cover hamburgers with sauce (see below). Cover and simmer over low heat 15 minutes.
Combine and fold together lemon juice, almond extract, vanilla, Cool Whip and condensed milk. Pour into unbaked pie shell. Cover with cherry pie filling. Chill for 2 to 4 hours.
Peel potatoes and slice thinly into bowl. Fry the onion in the leftover bacon grease until the onion becomes yellow. Then, mix in the flour, sugar, salt, celery seed and pepper; blend until smooth. Gradually stir in water and vinegar; cook, stirring constantly, until mixture boils. Boil 1 minute; pour over potatoes. Break the crisp bacon into pieces; add half of it and toss with other ingredients. Cover and let stand until ready to serve.
Melt margarine in large saucepan. Stir in flour until well mixed. Add milk and bouillon cubes. Cook until smooth and thickened, stirring constantly. Cook broccoli using package directions. Add broccoli and cheese to soup. Add water if too thick. Cook until heated through, stirring frequently. Yield: 4 servings.
Cook and drain broccoli. Make white sauce with butter, flour, salt, pepper and milk;	remove	from heat. Stir in onions, mayonnaise and beaten eggs. Carefully stir in broccoli. Turn into a 2-quart casserole. Bake casserole in pan of hot water at 350° for 45 to 60 minutes.	Sprinkle with cheese during final 15 minutes of baking time.
Measure ingredients in a bowl, except baking powder, eggs and milk, making all measurements level. Mix thoroughly for 2 minutes. Stir in baking powder, eggs and milk. Mix thoroughly. Bake at 375° for 40 minutes.
Preheat oven to 375°. In large skillet, melt margarine. Add mushrooms, onions, garlic and bouillon. Cook and stir in bread cubes and cheese.
Beat mashed potatoes with a rotary beater. Mix in the flour and syrup until well blended. Turn the mixture into a heavy buttered casserole; cover tightly and let cook in a warm oven (lowest heat) 5 hours. Check occasionally to be sure that it doesn't get too dry. Add milk, if necessary. Leave cover off; dot with butter and bake at 350° for 15 minutes at the end of the 5 hours to form a crust on top.
Mix all ingredients together well by hand. Form into 2 large or 4 small balls. Freezes well. Balls can be rolled in chopped pecans if desired.
Preheat oven to 375°. In large frying pan, brown ground beef, onion and green pepper; drain. Stir in tomato sauce, garlic salt and salt. Simmer while preparing crust.
Combine eggs, cheese, mayonnaise, chives and mustard and mix lightly. For each serving, cut one tomato into 6 sections, cutting almost to stem end. Fill with egg salad. Makes 6 servings.
Dredge strips of steak in flour. Brown carefully in butter. Remove and put in large pot. Add onions and pepper to pan and saute. Mix together rest of ingredients but beans. Simmer until meat is tender, about 1 hour or longer. When ready to serve, add the beans and serve over rice.
Mix first 4 ingredients together and pour into casserole. Crumble crackers and mix with margarine. Spread on top of casserole. Bake at 350° for 30 minutes.
Beat together eggs, water and salt. Stir in enough flour to form a stiff dough and knead until smooth and elastic. Set dough aside for an hour and then knead again, using as little flour as needed. Divide dough into two portions and on a lightly floured surface, roll out one portion to 1/8 inch thickness. Cut into 3 inch circles. Put a heaping teaspoonful of filling near the center of each circle. Moisten the edges of dough with a little water, fold dough over filling to make a half moon, pinch the edges together to secure and set aside. Repeat with second portion of dough. To cook, carefully slip pierogies, a few at a time, into a large kettle of gently boiling, salted water. As they rise to the surface (after about 10 minutes), remove with a slotted spoon and drain thoroughly on a wire rack. Makes about 50.
Place chicken in shallow baking pan; top each piece of meat with 1/2 slice of cheese; then soup with 1/2 cup of water. Pour over chicken. Mix stuffing with melted margarine. Sprinkle over soup. Bake at 325° for 1 1/2 hours or until chicken is tender. Pork chops take longer.
Stir flour, salt, sugar and melted butter into corn. Add eggs to milk and stir in. Pour into shallow buttered baking pan. Bake at 325° for about 45 minutes. Stir pudding from the bottom 3 times while it is baking.
Preheat oven to 350°. Cut biscuits into quarters. Roll each piece in the sugar-cinnamon mixture. Drop each piece into a well buttered Bundt pan. Mix melted butter with remaining sugar-cinnamon mixture and pour over biscuits. Bake 30 minutes. Serves 8 to 10. Best hot but still great cold.
Prepare custard according to package directions, using 1 3/4 cups milk and omitting the egg. Cover with plastic wrap. Refrigerate until ready to use. Beat custard with electric mixer until smooth. Fold in Cool Whip with orange flavoring and top with orange peel. Serve with fruit dippers.
Heat oven to 350°. In a small frying pan melt butter. Add onion, celery, green pepper and garlic. Cook until wilted. In a small bowl, soak bread in milk and break into crumbs. In a large bowl place mats, vegetable mixture, bread with milk and remaining ingredients. Mix well and shape into loaf. Place in shallow pan and bake one hour.
Spread cream cheese over bottom of pizza pan. Spread shrimp sauce over cream cheese. Add remaining ingredients (onions, green pepper, olives and shrimp). Sprinkle Cheddar cheese over the top. Chill. Serve with crackers.
Cook Minute rice using chicken broth. Do not add butter. Mix all chopped ingredients together with cooked rice. Chill well.
Put all ingredients in the blender; blend until the ice cubes are pulverized and the drink is foamy. Makes 1 serving.
Mix all ingredients and make balls the size of a dime. Press with a fork. Bake at 300° until lightly brown.
Cut sausage in pieces about 4-inches long and fry or pan-broil until cooked. Saute onions and green peppers in oil. Do not overcook peppers. Add mushrooms, tomatoes, tomato sauce, salt and pepper. Simmer. Cut cooked sausage into bite size pieces and add to sauce. Cover and simmer about 1 1/2 hours.
Mix together in a bowl the ground beef, chopped onions, Lipton onion soup mix and water or beer. Form three or four patties, depending on how big your buns are (the hamburger buns, not your personal buns). Salt and pepper the patties. At this point, you should be thinking if you washed your hands before you started. It's too late, but remember next time. You don't know where your hands have been. Grill the burgers on the barbecue; melt the cheese on the patties as they finish cooking. Garnish with lettuce, pickles, tomato, sliced onion, mustard and catsup.
Wrap raw bacon around each scallop. Stick the toothpick through the scallop to hold on the bacon. Put on cookie sheet and broil about 20 minutes.
Do not knead. Mix well all ingredients. Put in pan; let rise 1 1/2 to 2 hours. Bake in 400° oven for 15 to 20 minutes or until brown.
Cook onion and celery in butter until tender. Combine with corn bread crumbs, bread cubes and poultry seasoning. Blend soup and milk; pour over bread mixture and mix lightly. Makes 8 cups of stuffing or enough for 8 to 10 pound turkey. If necessary, add more milk so not too dry.
Preheat oven to 500 degrees. Season prime rib with you favorite seasonings. Place in a roasting pan fat side up. Cook exactly 10 minutes per pound. After proper cooking time, turn off the oven and do not open the door for 8 hours. This is perfect for cooking overnight. This is great and you won't be sorry you tried it.
Grease a tube or Bundt pan. Sprinkle raisins and nuts in bottom. Place frozen rolls on top. Mix sugars and pudding together. Pour over rolls. Melt butter and pour over the sugars. Sprinkle with cinnamon. Place in oven overnight. Bake next morning at 350° for 30 minutes.
Mix all ingredients together and cook on medium heat until thick, about 15 to 20 minutes.
Cream butter and sugar. Add egg yolks, one at a time. Add flour, milk, baking powder and beaten egg whites last. Mix all. Bake 1 1/2 hours in oven set at 350°. Let cool.
Chop onion and brown with ground beef. Drain grease. Mix remaining ingredients and pour into medium baking dish. Bake, uncovered, for 50 minutes at 325°.
Peel and slice apples into large bowl. Sprinkle orange juice and lemon rind over apples. Mix together flour, 1 cup sugar, nutmeg and cinnamon. Pour over apples and mix well. Turn into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits in it. Seal and flute edges. Mix together the sweetened condensed milk (not evaporated) and 1 tablespoon sugar. Brush entire mixture over crust. Bake at 350° for 35 to 45 minutes until golden brown.
Wash and drain chicken. Heat oil in large skillet or deep fryer until hot. Mix flour, salt and pepper together. Sprinkle Lawry's seasoned salt over chicken. Dredge chicken in flour mixture until coated. Fry in oil until chicken floats to top.
Cream together the margarine and sugar. Beat in the eggs. Mix together the whipping cream and vanilla. Add to the creamed mixture; mix thoroughly. Add the baking soda and baking powder to 1 cup of flour; add to creamed mixture, mixing well. Add remaining flour, 1 cup at a time, mixing well after each addition, scraping the sides of the bowl, and adding enough flour to make a soft workable dough. Chill dough overnight.
Brown onion in butter in an iron skillet. Add bread crumbs and sugar; cook slowly. Stir in tomatoes and seasonings. Place in buttered pan. Bake 45 minutes at 350°.
Mix all ingredients. Cook in pot over medium heat for 40 to 45 minutes. Stir often to avoid sticking.
Spread crescent rolls on a cookie sheet. Flatten and join rolls together. Bake at 350° for 10 minutes, then cool.
In bottom of baking dish, melt the butter and oil. Shake chicken in the flour, salt, pepper, garlic salt, marjoram and paprika. Place chicken skin side down. Bake at 375° for 45 minutes. Turn chicken over and bake another 15 minutes. Dip chicken in the oil mixture from the pan before adding to the flour mixture.
Mix honey, brown sugar and water in pan. Add butter and boil. Cool. Mix flour, baking soda, salt and spices in bowl. Stir in almonds, candied and grated orange peel, then honey mixture until well blended. Divide dough in half. Roll half of dough on floured surface to a 12 x 9-inch rectangle. Make 4 lengthwise and 9 crosswise cuts. Place cut rectangles 1/2 inch apart on greased cookie sheets. Bake at 400° for 10 minutes, until pale brown. Remove to cool. Brush glaze on tops of cookies. Decorate with almonds and halved candied cherries. Let stand 1 hour until glaze sets.
Pour in greased and floured pie pan. Bake at 350° for 35 minutes. Sprinkle nutmeg over top, if desired.
Cook macaroni until tender, but firm. Rinse with cold water and drain well. Sprinkle lemon juice over apples and toss. Stir mayonnaise and sour cream together and combine with all others. Chill.
Dissolve gelatin in boiling water. Add cold water and lemon juice. Chill until partly set. Arrange fruits in a 1 1/2-quart ring mold or an 8-inch square pan. Spoon gelatin over fruit. Chill until firm. Unmold on large platter lined with leaf lettuce. Serve with sour cream dressing.
Preheat oven at 450°. Combine baking mix, milk and cheese into soft dough. Beat vigorously by hand for 30 seconds. Drop by spoonfuls onto Pam sprayed cookie sheet or muffin tin. Bake 8 to 10 minutes or until golden brown. Blend garlic powder with melted butter or margarine. The minute the biscuits come from the oven, brush with the garlic butter. Serve immediately.
Combine soup, cheese, chicken and green chiles. Spread 1/2 cup chicken mixture over bottom of greased 2-quart rectangular dish. Layer 4 of the tortillas, dipping each in enchilada sauce, and 1/3 of the remaining chicken mixture. Repeat layers 2 more times. Cover with foil and bake 20 minutes at 350°. Remove foil; continue baking 15 minutes. May top with shredded lettuce and chopped tomato.
Mix oil and sugar first. Then mix rest of ingredients. Fold in apples and nuts. Bake at 350° for 1 hour in bread pan.
Combine all ingredients in a bowl. Cover. Chill at least 2 hours. Serve with crisp vegetables. Makes about 1 1/2 cups.
Mix on medium heat in 3-quart saucepan white and brown sugar and milk. Heat mixture for 1 1/2 minutes after it reaches a hard boil (even boil). Remove from heat. Add Marshmallow Fluff; mix well and add peanut butter. Mix well and pour into a buttered 9 x 9 x 2-inch pan. Let cool.
Bottom Layer: Combine the flour, melted margarine, 1/4 cup sugar and nuts. Press mixture in a 9 x 12-inch baking dish. Bake 20 minutes or until brown at 350°. Let cool.
Mix cake according to package directions and bake in two 9-inch pans. Cook pudding according to package directions. Mix Jell-O with boiling water (no cold water). Mix frozen strawberries in Jell-O.
Sprinkle pickles with salt. Cover with boiling water; leave overnight. Place pickles in crock. Then mix the mustard, sugar, pickling spice and vinegar. Pour over pickles. Let stand. Add 1/4 cup of sugar each day until seasoned to taste.
Boil cabbage until tender; drain. Layer in 9 x 13-inch dish. Brown hamburg; drain off fat. Stir rice in with hamburg, then spread over cabbage. In food processor, blend whole tomatoes. Pour blended tomatoes over rice and hamburg mixture. Cover dish. Bake at 350° for 30 minutes.
Mix in order given (eggs, margarine, sugars, vanilla, peanut butter, soda, oatmeal, candy, chips and nuts). Drop by teaspoons on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 10 dozen cookies.
Combine all ingredients together; mix well. Pour into 2 frozen pie shells. Bake at 350° for 45 minutes to 1 hour or until set and brown. Serve plain or with cheese, whipped topping or ice cream.
Mix pretzel crumbs, oleo and 3 tablespoons sugar. Pat in 13 x 9-inch pan. Bake at 400° for 8 minutes. Cool completely.
Mix first 9 ingredients together. Place in slow cooker. Cover with water (reduce water slightly if beans are presoaked). Cover cooker. Cook on high for 5 hours. Serve in layers of corn chips, meat mixture, cheese, tomato, lettuce and taco sauce. Yields 15 servings.
Break or chop the chocolate into medium size pieces. Place it in the top of a small double boiler over hot water on low heat. Cover and let stand until partially melted. Uncover and stir until completely melted. Remove the top of the double boiler temporarily. Add the butter, a few pieces at a time and stir with a small wire whisk after each addition until smooth.
In a large punch bowl, combine pineapple, orange, cranberry juices and ginger ale. Stir in starfruit slices. Add ice or ice ring. Serve chilled. Yield: Approximately 20 servings.
Mix together first 6 ingredients. Add and mix flour, soda and salt. Then add chocolate chips and oatmeal. Bake at 375° for 8 minutes.
Pour 1/2 of vanilla wafer crumbs into 9 x 12 casserole dish. Melt oleo and mix with crumbs to make base. Cream sugar and cream cheese in a separate bowl. Mix Dream Whip as directed on package. Combine with cheese mixture and spread 1/2 of this mixture over crumb crust. Carefully spread cherry pie filling over mixture. Cover this with remaining crumbs. Chill until set and ready to serve.
In mixing bowl, stir together milk and vinegar. Stir in oatmeal and let stand about 1 hour. Preheat oven to 400°.
Dissolve jello in Dr. Pepper, add raspberries and stir until the raspberries separate. Chill until syrupy. Fold in pineapple, pour into mold and chill until firm. Mix together sour cream, sugar, marshmallows and lemon juice. Unmold, top with sour cream mixture. Great for Thanksgiving or Christmas.
Combine sausage, 1 cup cheese, chili powder and onion; mix well. Make a slit in each pepper from end to end; remove veins and seeds. Fill peppers with sausage mixture and press slit together. Dip peppers in egg, then in flour and egg again. Place on baking sheet and bake in preheated 400° oven for about 25 minutes until sausage is done. Transfer peppers to baking dish and top with salsa, then sprinkle with remaining cheese. Return to oven for 5 minutes or until cheese melts.
Peel and slice potatoes. Place in a 1-quart casserole dish. Brown ground beef with onions. Place browned ground beef over potatoes. Pour mushroom soup over potatoes. Bake at 350° for 45 minutes or until potatoes are done. Salt and pepper to taste.
Melt butter; mix with graham crackers and press on bottom of 13 x 9-inch glass pan. Beat 1 cup sugar, eggs, vanilla and cream cheese. Pour on crust. Bake at 350° for 35 to 40 minutes. Take out of oven; let set 30 minutes. Mix sour cream, sugar and 1 teaspoon vanilla. Put on warm cake; put back in oven for 5 to 7 minutes. Put in fridge when cooled. Can be served with fresh strawberries or blueberries.
In a covered container, combine apple cider vinegar, sugar or Splenda and celery seed. Add cucumber and onion. Toss to coat with marinade. Chill at least 2 hours, stirring occasionally. Makes 6 side-dish servings.
Mix all ingredients together. Do not beat, just stir until blended. Bake at 350°. May be baked in Bundt pan or loaf pan. Test for doneness.
In a large bowl, thoroughly blend cream cheese, mayo, lemon juice and salt. Stir in pineapple, cherries, pecans and apples. Fold in Cool Whip and chill.
Cook elbow macaroni according to package directions. Drain. Cook ground beef and onion in a Dutch oven coated with nonstick cooking spray over medium-high heat until ground beef crumbles and is no longer pink. Drain well. Pat with paper towels. Stir stewed tomatoes and next 3 ingredients into skillet. Cook until thoroughly heated. Stir in cooked macaroni. Sprinkle with shredded Cheddar cheese and serve immediately.
Cream oil, sugar and vanilla thoroughly. Add eggs, 1 at a time, beating well. Mix flour, baking powder and soda together; add to creamed mixture alternating with sour cream. Blend well; spread half of batter in 10-inch tube pan that has been greased. Cream butter, brown sugar and cinnamon together; add nuts. Mix well. Spread half of mixture in half of cake. Cover remaining batter and then put remaining mixture with nuts on top.
Brown sausage links and drain off grease. Slice onions, pepper and potatoes. Put all ingredients in pressure cooker. Pour in 1 can tomato soup and one can water and pressure for 8 minutes. Salt and pepper to taste.
Drain oysters and cut in bite size pieces. Grease a 2-quart casserole dish. Layer oysters and crumbs. Salt to taste. Top layer is crumbs. Dot with butter. Cover with milk, soaking until "soggy". Bake 1 to 1 1/2 hours in a 350° oven. Serves 5 to 6.
Dissolve yeast in warm water in large mixing bowl. Let stand 5 minutes. Add sugar, shortening, eggs, warm milk, salt and flour. Beat at low speed of electric mixer for one minute. Gradually, stir in enough flour to make a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic. Shape dough into balls and place in greased bowl. Cover and let rise in a warm place, free from draft for 1 hour. Punch down dough. Roll each ball in 12-inch circle. Spread butter on circle and roll back up. Place on greased baking sheet. Cover and let rise 1 hour. Bake at 400°.
Mix all ingredients together; spoon into a well-greased muffin tin and bake in a moderate oven at 350° for 30 minutes. Serve hot or cold.
Blend flour, cocoa, baking powder, salt and spices. Melt butter in a small, glass bowl in microwave on High. Combine brown sugar and eggs in a large bowl; beat well until blended well. Add honey, melted butter and flour mixture; mix until smooth. Stir in 1 cup of medium, chopped walnuts. Spread mixture evenly in 2 waxed paper-lined dishes. Sprinkle evenly with 1/2 cup chopped walnuts. Cook, uncovered, one at a time in microwave for 6 to 7 minutes on Bake. Rotate dish once. Cool; turn out of pan and peel off paper.
Combine undrained crushed pineapple and sugar in a large saucepan. Bring to boil; boil gently for 3 minutes, stirring often. Add gelatin and stir till dissolved. Add the cream cheese and stir till mixture is thoroughly combined. Remove from heat; cool slightly. Cover and refrigerate salad for 1 hour. Fold in apples, nuts and celery. Gently fold in dessert topping. Pour into a 2-quart square baking dish. Cover and chill several hours or until firm. Garnish with apple slices and sprinkle salad with additional chopped nuts.
Peel and slice potatoes in the bottom of a casserole dish, adjusting the amount to the number of people being served. Cover with one can of cream of celery soup and one-half can of milk. Arrange pork chops on top and season with paprika. This may be prepared ahead of time and placed in a timed-oven, if so desired. Bake at about 350° for 1 1/2 hours.
Mince hot chilli pepper in food processor or blender. Add beans, tomatoes with their liquid, chicken broth and cilantro. Puree. Transfer to a small pan or the microwave and heat. Ready to serve in 4 to 6 minutes.
Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.
Soak raisins in hot water for 30 minutes and drain. Drain pineapple and add juice to 1/2 cup sugar and 1 tablespoon of cornstarch. Cook until thick. Pour over carrots, coconut, raisins, pineapple and lemon juice.
Heat oven to 400°. Grease 10 muffin cups. Brown and drain ground beef. Stir in barbecue sauce; add onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly. Separate dough into 10 biscuits.
Soak cucumbers and onions in salt, 2 quarts water and ice cubes for 3 hours. Drain well. Thoroughly mix turmeric, celery seed, mustard seed, sugar, 1 cup water and vinegar; heat to boiling. Add drained vegetables and bring to full rolling boil. Quickly fill hot sterilized jars making sure vinegar solution covers vegetables and seal each jar at once. Makes 10 pints.
Beat eggs slightly. Add sugar, vanilla, salt and hot milk. Pour custard into four individual custard cups. Sprinkle with nutmeg. Place cups on rack in water. Bake at 350° for 40 minutes or until knife comes out clean.
Combine mayonnaise, lemon juice, curry powder and salt. Blend well. Add remaining ingredients and toss. Chill well. Yields 10 to 12 servings.