HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in 1/3 cup of warm water (105° to 115°). Sift dry ingredients. Stir yeast; add oil and stir again. Add to the center of the flour mixture, stirring gently. Add slightly beaten egg. Stir briskly to form a ball of dough and knead on a floured board for 2 minutes. Return dough to mixing bowl, smooth side up, and punch down 3 times. Cover and let rise at room temperature for 30 minutes or until dough has come to the top of the bowl. Knead again on board until smooth and elastic as for rolls. Divide dough into 12 equal portions. Form into rings, 3/4-inch thick. Place on a floured cookie sheet and slip under broiler for 3 minutes. Remove from oven. Drop each bagel into rapidly boiling water a few at a time so they do not touch each other, and cook for 15 to 20 seconds. Remove and place on a cookie sheet. Bake at 375° for 15 minutes, then increase heat to 400° for 10 minutes or until bagels are brown and crust is crisp. Makes 1 dozen.
Line muffin tin with foil liners. Place one gingersnap in each muffin cup. Mix cream cheese, vanilla and sugar until well blended. Add eggs and mix well. Pour over gingersnaps, filling 3/4 full. Bake for 25 minutes at 325°. Cool and top with fruit, chocolate chips, nuts, preserves or any topping of your choice, or enjoy plain.
Dissolve soda in molasses. Add remaining ingredients; mix well. Bake in greased loaf pan in a 350° oven for 45 minutes.
Put vinegar, sugar and spices into pan and boil for 5 minutes. Pour over cukes and onions and refrigerate for at least a day. Enjoy.
Mix the sugar, milk, cocoa and butter; boil for only 1 minute. Add the peanut butter, oatmeal and vanilla; mix together. Drop on foil.
Spread softened cream cheese in pie plate. Put refried beans on top, then chilies. Spread cheese over whole dish. Put olives and scallions over cheese. Bake at 375° for 20 minutes or can be heated in microwave.
First Layer: Mix butter, flour, sugar and salt. Press in pizza pan. Bake 18 to 20 minutes at 325° and let cool.
Combine squash and onions. Sprinkle with salt and let stand 1 hour. Combine green pepper, vinegar, sugar, celery seed and mustard seed. Bring this to a boil. Add squash and onion; let simmer, then return to a boil. Pack pickles into hot, sterilized jars. Cover with vinegar mixture and seal. Yield: 2 quarts.
Mix all spices together. Rub in chicken. Let stand one hour. Fry in hot oil 20 minutes on each side.
Mix cranberries, apples and sugar and let stand while making jello and it is cooling. Dissolve jello in boiling water and let cool until thick. Add fruit mixture and place in pan. Refrigerate until set. Cut into squares and serve on lettuce with a dab of mayonnaise on top.
Sift together flour, soda, baking powder, salt, cinnamon and allspice. With electric mixer, cream sugar and shortening. Add eggs, mashed bananas, vanilla and dry ingredients and blend well. Add chopped pecans. Pour batter in 9 x 5 x 2-inch greased loaf pan. Bake in 350° oven for 60 minutes. Cool for 15 minutes and remove from pan.
Mix first 4 ingredients together. Mix last 4 ingredients together. In a casserole dish; layer 1/4 of the cracker crumb mix. Then, on top of this, layer 1/2 of the chicken mixture. Finish by alternating layers ending with crumb mix. Bake at 325 degrees for 30 minutes until bubbly.
Melt butter in 9 x 13-inch pan. Mix cake mix with 1 egg. Press into pan. Mix together softened cream cheese, eggs (3), vanilla and confectioners sugar. Mix nuts into mixture. Pour over cake mix. Bake at 350° about 35 minutes. Let cool; cut into squares.
Pound cutlets to 1/8-inch thickness. In a 9 x 13-inch glass baking dish, cook butter on High for 1 to 1 1/2 minutes, until melted. Dip cutlets in butter, then lightly coat with crumbs.
Cook, cool, peel and slice potatoes. Fry bacon and crumble. Put over potatoes with 5 tablespoons bacon grease. Add sliced green onions. Into pan, put water, sugar and vinegar. Bring to a boil. Thicken with cornstarch and a little water. Pour mixture over potatoes. Set aside for 2 hours to enhance flavor. You may slice hard-boiled eggs on top, if you wish.
Combine first 6 ingredients in bottom of blender. Blend on low for 3 minutes. Pour into 2 greased pie plates and let stand for 5 minutes. Press coconut into mixture. Bake at 350° for 35 or 40 minutes or until set. Makes 2 pies.
Brown the hamburger, onion and green pepper. Add the tomatoes, taco mix and rice. Place all in casserole; bake for 30 minutes to 1 hour, until rice is cooked. Add grated cheese on top; heat until melted. Can be made in crock-pot.
Blend well the margarine and sugar. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Combine dry ingredients. Add alternately with bananas to margarine mixture, mixing well after each addition. Fold in nuts. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour. Cool 10 minutes. Remove from pan.
Saute onion in butter or margarine. Add rice and brown. Add mushrooms and stir a few minutes. Add soups and bring to a boil. Put in casserole dish and bake at 350° for 40 to 45 minutes or until all the liquid is absorbed.
Mix Jell-O with 2 cups of boiling water. Add strawberries, pineapple, bananas and nuts (reserve some nuts). Mix and pour into long Pyrex dish. Refrigerate to gel. Spread sour cream on top and sprinkle nuts on top of sour cream.
Dust beef and brown in oil. Take meat out and put in onions and garlic and brown lightly. Replace meat	and add all ingredients. Cover and bake at 350° for 2 1/2 hours.
Mix flour, salt, dry mustard, pepper and milk. Microwave on High until it begins to thicken. Add margarine and 2 cups cheese. Cook macaroni until done.
Preheat broiler. Spread 1 tablespoon sauce over each muffin half. Season evenly with oregano, crumbling leaves as you sprinkle. Top each muffin with a sprinkling of 1 tablespoon Mozzarella and 1/2 teaspoon Parmesan cheese. Set pizza muffins 4 to 6 inches from heat and broil until cheese is melted and bubbling, 2 to 3 minutes. These are quick, easy, tasty and low in calories.
Bring the broth to a boil over medium heat. Cool slightly. Ladle the soup into mugs. Top each serving with a spoonful of sour cream and a few walnuts. Serve immediately.
Line bottom and sides of an 8-inch square or 1 1/2-quart baking dish with golden vanilla wafers. Combine pudding mix, milk and butter in a saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Layer slices of banana over vanilla wafers, then add a layer of pudding. Repeat layers of vanilla wafers, bananas and pudding. Chill until firm, about 3 hours. Serve with whipped cream or topping and garnish with banana slices.
Saute onion and garlic in vegetable oil until transparent. Add uncooked rice. Brown rice slightly, stirring constantly. Add tomatoes, chili powder, salt, bouillon and water. Cook until rice is done.
Prepare the potatoes according to instructions. Beat the egg into the potatoes. Cut the cheese into strips and mix into the potatoes. Place a few of the strips on top of the casserole. Bake in the oven at 375° for 30 minutes or until lightly brown. Sprinkle with a little paprika. Yields 4 servings.
Cream eggs and sugar. Add buttermilk, water and coffee. Mix well. In separate bowl, sift together flour, salt, baking powder, baking soda and spices. Combine the two mixtures and add melted margarine. Cook on griddle as any other pancakes. Serve with honey, maple syrup or molasses. Yield: 3 1/2 cups of batter or 8 to 10 pancakes.
Mix together the cheese, onion, milk, horseradish and crab. Sprinkle butter and almonds on top. Bake at 350° for 15 to 30 minutes, or zap in microwave. May be frozen.
Mix hamburger, onion soup mix, egg, milk and bread (pinched into small pieces) together. Roll into desired size balls in palms of hands. Heat oil in frying pan. Put meatballs, one layer at a time and cook until brown on all sides. Remove. Drain oil from pan. Put mushroom soup plus one can of water in pan. Return to heat. Mix until smooth. Put meatballs into pan. Simmer 20 minutes with lid on. Add more water if necessary. Serve over rice or mashed potatoes.
Mix well and bake in well oiled skillet for 30 minutes at 425°.
Dissolve yeast in warm water in large bowl. Add sugar, salt, beaten egg, shortening and 1 cup flour. Beat until smooth. Stir in remaining flour; stir until smooth. Scrape batter from side of bowl. Cover, let rise in warm place (or over hot water) until double, about 30 minutes. Stir down batter. Spoon into 12 greased muffin cups, filling each about 1/2 to 3/4 full. Cover. Let rise 20 to 30 minutes. Heat oven to 400° and bake 15 minutes.
Wash tomatoes thoroughly. Cut off tops and scoop out pulp, leaving shell intact. Reserve pulp for other uses. Sprinkle cavities of tomatoes with salt and pepper and invert on wire rack to drain for 30 minutes.
Clean mushrooms; stuff with cream cheese. Top with piece of bacon. Broil until bacon browns.
Mix eggs, salad oil, sugar, vanilla and pumpkin. Add sifted dry ingredients. Mix well. Bake in an 11 x 17 inch pan at 375° for 25 minutes. Cool.
Melt butter. Add cocoa. Stir until well blended. Add other ingredients. Stir together. Pour in unbaked pie shell. Bake at 325° for 30 to 35 minutes. Serve warm with vanilla ice cream.
Mix all ingredients. Chill 1 hour. Serve with bread chunks or fresh vegetables.
Combine cream cheese and milk; beat until smooth. Spread over bottom of 10-inch round dish. Spread cocktail sauce evenly over cream cheese mixture. Top with shrimp, cucumber and onion. Refrigerate until serving. Serve with assorted crackers. Makes 8 to 10 servings. (110 calories per serving.)
Can be mixed by hand or mixer until well blended. Batter will be thin. Bake at 350° in 9 x 13-inch cake pan for 35 minutes. Good with buttercream icing.
Heat oven to 350. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir all ingredients until blended. Spread in pan. Bake about 25 minutes or until golden brown. Cut into 2 inch squares; cut squares diagonally in half into triangles.
By hand, mix together cake mix, 1/3 cup of the Pet milk, walnuts and melted butter. Flatten 1/2 of this mixture in 13 x 9-inch aluminum pan. Bake at 350° for 6 to 8 minutes.
Beat eggs, salt and pepper. Add salmon and mix. Put in frying pan as you would fry pancakes. Brown on both sides. Serves 6.
Melt chocolate and margarine, set aside. Combine flour and sugar (mix with spoon). Add 1 egg at a time, stir as little as possible. Add margarine and chocolate mixture, vanilla and nuts. Spoon into cupcake papers. Bake at 325 degrees for 30-35 minutes.
Mix well and bake 1 hour at 350° in a buttered 9 x 12-inch pan.
Blend egg and milk. Add pancake mix. Fold in corn. Drop by teaspoon in 1-inch of hot fat. Cook for 4 minutes. Drain and serve.
Preheat oven to 350°. Coat inside of 2 1/2-quart souffle dish with nonstick vegetable oil cooking spray. Separate eggs, placing yolks in small bowl and whites in large bowl. Let whites come to room temperature. Place milk, flour and chili powder in 2 cup jar with tight fitting lid; shake until smooth. Pour into medium size saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat; mix in cheese until melted. Stir in chilies, ham and egg yolks. Add cream of tartar to egg whites. Using clean beaters, beat egg whites at high speed until stiff, but not dry peaks form. Gently but thoroughly fold egg yolk mixture into egg whites. With rubber spatula, cut down through the center of the whites, across the bottom of the bowl and up the side, turning the bowl as you fold. Pour into prepared dish. Bake in preheated oven at 350° for 45 minutes or until puffy, browned on top and souffle shakes slightly when rack is gently moved back and forth. Serve immediately.
In saucepan, cook noodles according to package directions. Add seasoning packet; drain off most of liquid. Stir in cream of mushroom soup and milk. Add chicken and broccoli. Heat through, stirring often.
Mix all but nuts in a bowl. Put in refrigerator until set, then remove and shape into ball. Roll in nuts.
Sift together dry ingredients. Fold in nuts. Mix remaining ingredients and add to dry mixture. Mix thoroughly. Pour into large greased loaf pan. Bake at 350° for 50 minutes.
Brown meat and drain off grease. Add remaining ingredients. Simmer until vegetables are tender. Serve on your favorite bun.
Pour cereals into large bowl; set aside. In 1-quart microwave-safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla.
Preheat oven to 325°. Using electric mixer, beat first 6 ingredients in large bowl until light and fluffy. Add eggs and beat well. Mix flour, baking soda and salt in small bowl. Stir into butter mixture. Mix in chocolate chips and all chopped nuts. Drop by 1/4 cupfuls onto ungreased cookie sheets. Bake until cookies are golden brown, about 16 minutes. Transfer cookies to racks to cool.
Put all ingredients in the blender except for the oil, poppy seeds and red food coloring. Pour in a little oil and start to blend. Pour the oil in a tiny stream until is all emulsified. Add poppy seeds and food coloring as dark as you would like. Food coloring is optional, but looks prettier on fruit.
Heat oven to 375°. Grease baking pan, 8 x 8 x 2-inch. Arrange apples in pan. Mix remaining ingredients with fork; sprinkle over apples. Bake until apples are tender and topping is golden brown, about 30 minutes. Serve with cream, ice cream or hard sauce, if desired.
Mix beef, crumbs, onion, egg and salt. Shape into 24 meatballs. Heat margarine in 10-inch skillet and brown meatballs. Remove meatballs to bowl. Pour off all but 2 tablespoons drippings. Heat skillet and drippings to medium heat. Stir in flour and 1 teaspoon salt; cook for 1 minute. Stir in milk and water, stirring until mixture thickens. Add meatballs. Heat to medium and cook. Reduce heat to low and simmer for 10 minutes. Serve with potatoes, rice or noodles.
Mix first four ingredients, then add peanut butter. Mix in remaining ingredients. Chill dough. Form into balls, dip into sugar and place on cookie sheet. Use fork to flatten. Bake at 350 degrees until golden brown. Approx. 8-10 minutes.
Cream butter and sugar. Add eggs, milk, and vanilla. Mash squash and add to the mixture. Bake 1 hour at 350°.
Rinse beans, snip off ends. Pare carrots and cut into thin strips (about 3 inches long). Combine beans and carrots in saucepan, cover with lightly salted water. Cover with lid and cook until just tender (about 10 minutes).
(Just add more flour to make real good cookies also.) Bake at 350° for 1 hour.
Cut up cheese into cubes and melt in saucepan (over low heat). In a separate pan brown hamburger. Add hamburger to melted cheese with remaining ingredients.	Serve hot with corn or nacho chips. (To keep warm, serve in small crock-pot.)
Melt bark in microwave. Add peanut butter, Rice Krispies and marshmallows. Spoon on wax paper and chill.
Mix ingredients together, except almond bark. Melt almond bark in microwave and pour over mix. Spread on wax paper. Break up and eat.
Combine first 10 ingredients. Cover and simmer 30 minutes. Blend milk and flour well; add to vegetables. Cook until blended and soup thickens. Add the cubed cheese and stir until melted.
Pop corn. Mix remainder of ingredients and cook for 5 minutes. Remove from heat and add 1/2 teaspoon baking soda. Pour over popcorn and mix well. Bake at 200° for 1 hour, stirring every 15 minutes. Good! Good!
Cream sugar and butter. Add vanilla, flour and potato chips. Drop on ungreased cookie sheet. Bake at 325° for 15 to 20 minutes. After baking, sprinkle with powdered sugar.
Mix butter, egg yolks and sugar. Add ingredients to butter mixtures. Mix like pie dough between wax paper. Cut in strips 1 x 4-inches. Sprinkle with sugar. Bake at 350° for 12 to 15 minutes.
Preheat oven to 425°. Generously grease 4 (6 ounce) custard cups. Beat all ingredients in a small bowl with beater. Pour batter evenly into prepared custard cups. Place on cookie sheet. Bake 40 to 45 minutes. Serve hot with butter and jams.
Preheat oven to 350°. Cream sugars, shortening and vanilla. Combine salt, cinnamon, flour and baking powder. Add to creamy mixture alternately with milk. Pour into a 2-quart baking dish and top with sweetened fruit. Do not stir. Bake 45 minutes to an hour.
Blend flour, salt and shortening. Mix water and flour. To blend your dough, cut with pastry knife, or use a few butter knives. Add mixture of flour and water; mix together. Form a ball and roll out for pie pans.
Take desired amount of wafer ice cream cones and put on a workable surface; fill with scrambled eggs. Top with bacon bits.
Boil and mash potatoes. Mix in sugar, butter, eggs, vanilla and milk. Put in a greased 9 x 13-inch pan.
Wash broccoli and pull each section apart into very small pieces. Chop onion. Add all other ingredients and chill over 8 hours. Serve.
Melt in the top of a double boiler the butterscotch bits. Add the can of peanuts and mix well. Add the chow mein noodles and mix well. Drop small amounts (about a tablespoonful) onto wax paper to cool. Serves as desired.
In processor, blend cream cheese with butter. Add reduced mixture, lemon juice, pepper and a few drops Tabasco. Blend, then taste to correct seasonings and consistency. Chill. Spread on slices of medium rare roast beef, roll, then chill until firm. Cut into 1-inch pieces before serving.
Drain apricots, reserving 1 cup syrup. Mix gelatin, sugar, syrup, and egg yolks. Heat, stirring until mixture comes to boil. Remove from heat. Sieve apricots. Add to gelatin. Add lemon juice. Stir in milk and cream. Freeze firm in refrigerator trays. Break in chunks and beat smooth. Fold in egg whites. Freeze firm in trays. Makes 2 1/2 quarts.
Trim all visible fat from chicken; cut in 1-inch cubes. In a medium bowl, mix egg and water. Add chicken; stir to coat well. In a small bowl, mix next 7 ingredients. With a fork, mix well to distribute it evenly. Transfer the crumbs to a plastic or paper bag, working in batches, add the chicken to the bag and shake well to coat each piece. Coat a jelly roll pan with Pam. Add the chicken pieces in a single layer; leave a little space between them. Bake at 425° for 10 minutes. Turn the pieces over and bake 5 minutes more or until lightly browned and crisp.
Mix all ingredients in crock-pot. Heat until cheese melts. Add more milk if mixture is too thick. Serve with tortilla chips (unsalted).
Mix margarine, eggs and sugar until creamy. Mix flour with baking powder and add to margarine mixture. Add nuts and cranberries to mixture. Bake in 350° oven for 30 to 40 minutes. Makes 5 (5 3/4 x 3 1/4-inch) loaf pans sprayed with Baker's Joy. When cooled, slice and place on cookie sheet and sprinkle with cinnamon-sugar. Place in oven for 5 to 10 minutes until slightly browned.
Brown hamburger, rice and onion soup mix and add tomato soup. Mix and pour over cabbage. Cut into small strips. Bake in a 3-quart dish. Bake at 400° for 45 minutes or until cabbage is tender.
Chop green onions; add to softened cream cheese. Add ham. Mix together by hand and form a ball. Place on serving plate. Eat with crackers or chips.
Cream sugar and butter or margarine. Add rest of ingredients. Roll in wax paper. Chill overnight. Cut and bake in a 350° oven 10 to 15 minutes.
Spray griddle and heat pork chops on both sides. When they change color to white, sprinkle spices on each side and continue on griddle until light brown. Remove and place in casserole dish. Prepare rice and vermicelli according to directions but use 1/2 stick of butter and add cream of celery soup. Once rice is tender, add green beans with water and mix. Pour this over top of pork chops. Sprinkle with Parmesan cheese. Bake in oven at 350° for approximately 1 hour.
In medium saucepan combine water, carrots and broccoli. Cook, covered, 10 to 15 minutes or until tender-crisp; drain. In a bowl combine pasta, carrots and broccoli; toss gently.
In a bowl, put the oil, boiling water and milk. Add flour and salt; whip with fork until smooth and thick. Stir until dough forms a ball. Pat in pan. Bake 10 to 12 minutes in a 350° oven.
Mix dry ingredients together. Add liquids in order listed. Mix well and store in refrigerator in tightly covered container. (Keeps a month.) Bake in muffin tins at 350° for 15 to 20 minutes.
Brown meat and drain. Cook spinach and drain well. In large bowl beat eggs; add cheeses, spinach and seasonings and mix well. Add drained sausage meat. Pour into 2 unbaked pie shells. Bake 1 hour and 15 minutes in a 375° oven.
In a saucepan combine flour, sugar, juice, vinegar and egg. Heat until thick; keep stirring. Cool about 40 minutes.
Dissolve yeast in lukewarm water. Scald buttermilk. Add sugar, salt, fat and soda. Cool to lukewarm and add yeast. Add enough flour to make a soft dough. Knead until smooth. Shape into rolls. Place on greased pan or a cookie sheet. Top with melted fat and cover. Let rise in warm place until they double in size. Bake in a heated oven at 425° for 15 to 20 minutes until brown.
Mix beans, soup, milk, salt, pepper and half can of onions. Put in casserole dish. Bake at 350° for 25 minutes. Add rest of onions last few minutes to brown.
Mix everything except for sesame seed in one bowl and have a floured, greased 9 x 13-inch pan ready. Place the sesame seed in a small frying pan and toast. Place mixture in pan and sprinkle generously with sesame seed. Place in oven and bake for 50 minutes to 1 hour at 350°. Let cool and cut into squares. Very easy. Enjoy!
Mix cake batter as you usually do, except add the stick of butter and substitute milk for any water called for. Add all but 2 tablespoons of the peanut butter to the batter and mix well. Then fold in bananas. Bake 25 minutes in a 350° oven. When cake is completely cooled, add the remaining peanut butter to your prepared icing and frost.
Brown and drain sausage. Mix together all ingredients except bread, meat and cheese. Lay bread cubes in 9 x 13-inch buttered pan. Sprinkle meat over cubes and cheese over meat. Pour other ingredients over all. Refrigerate, covered, overnight. Let stand out 15 minutes before baking. Bake 1 hour at 350°, uncovered (makes 12 pieces).
Wash mushrooms and pat dry with damp cloth or paper towel. Chop stems finely. Beat cheese with milk and Worcestershire sauce until light and fluffy. Add chopped stems, water chestnuts, green pepper, onion and bacon. Blend well.
Combine cream cheese and butter (left to soften) with sugar. Beat. Add flour and eggs, then flavoring. Begin with cold stove at 275° for 1 hour, 300° for 1 hour. Put 1 pan of water under cake.
Brown meat, drain fat and season with salt, pepper and soy sauce. Add carrots and celery and let simmer. Place meat mixture in bottom of 9 x 13-inch dish. Over the meat layer first the green beans, then the corn, then onion, then cheese. Over the cheese cover with prepared mashed potatoes. Sprinkle bread crumbs over potatoes. Make sure the dish is well covered with the mashed potatoes. Bake at 375° for 25 minutes.
Saute chopped medium onion in margarine. Add mushroom soup. Mix broccoli, cooked rice, cream of mushroom and sauteed onion in margarine. Sprinkle in ground red pepper. Salt to taste. Mix well in casserole dish. Cover evenly on top with melted Cheez Whiz. Bake in preheated oven at 375° for 40 minutes.
Mix crust ingredients together and press in 10 x 14-inch pan, greased and floured or sprayed with Pam.
Mix batter for cornbread and pour 1/2 of the batter in the bottom of a large greased cast-iron skillet. Add meat, onion and pepper in layers, adding cheese last. Cover with remainder of the cornbread batter. Bake at 400° for 30 to 40 minutes.
In medium mixing bowl, toss 3/4 cup of croutons with 2 tablespoons melted butter; set aside. In large saucepan, cook zucchini in lightly salted water until barely tender (5 minutes). Drain. Cook carrots and onions in 1/4 cup butter until tender. Add remaining croutons, soup, sour cream, pimento, salt and pepper. Mix thoroughly. Stir in cooked squash. Spread in ungreased 1 1/2-quart glass baking dish. Top with more croutons. Bake at 350° about 35 minutes or until hot and bubbly.