HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in 1/2 cup warm water. Cream shortening and sugar together. Add beaten egg, salt, water and yeast mixture. Add flour; mix well. Put in large greased bowl; grease top of dough and cover. Place in refrigerator. When ready to use, take out as much dough as is needed and shape in rolls. Put in greased pan; let rise 2 1/2 to 3 hours. Bake in hot oven at 400° for 12 to 15 minutes.
Combine bran flakes, milk, egg whites and oil; let stand for 5 minutes. Add all other ingredients and stir by hand until well blended. Spray muffin tins with nonstick cooking spray or use paper liners and fill tins 2/3 full of batter. Bake in preheated 400° oven for 15 to 20 minutes. Approximately 150 calories per muffin and 2 grams of fat. Makes 24 muffins.
In skillet melt butter. Add flour, salt, pepper and beef stock. Cook 15 minutes over very low heat or double boiler. Consomme can substitute for beef stock. Serve with beef dishes.
Mix together. Spoon into muffin papers in muffin tins. Cover with Saran and freeze.
Mix together the sugar, eggs and butter, then add salt, soda, vanilla, chocolate and milk. Add flour, then walnuts. Pour in cake pan. Bake at 350° for about 25 minutes or until done.
Cook noodles according to instructions on the package. Drain and set aside. Save noodle-seasoning packages. In a wok, heat 1 tablespoon of oil to medium-hot. Brown meat and remove from wok. Heat more oil, if necessary. Stir-fry onion slices for 2 to 3 minutes. They should still be crisp. Add pork, cabbage and pea pods to the onions. Toss until cabbage warms, 2 to 5 minutes. Add cooked noodles along with contents of season packages. Toss to warm noodles and mix. Remove and serve. Soy sauce can be added when the noodles are tossed or sprinkled on each serving.
Preheat oven to 325°. Combine crumbs and 1 1/2 cups dry frosting mix. Add margarine; mix until crumbly. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into 10-inch pie pan. In medium bowl, combine cream cheese, egg, sour cream and remaining dry frosting mix. Blend until smooth. Spread filling over crust. Sprinkle center with reserved crumbs. Bake 30 to 35 minutes or until edges are firm. Cool. Chill before cutting. Refrigerate any leftovers. May be served with chilled cherry pie filling.
Crush garlic in wooden bowl and smear; repeat with anchovies. Add oil and lemon juice. Mix. Add egg and mix. Add cheese, mustard and vinegar. Mix. Add romaine lettuce; toss. Serve with croutons, cheese and pepper.
Marinate tenderloin in the ingredients for 24 hours. Turn several times. Remove and dry. Rub with oil. Preheat oven to 500°. Put roast in pan and cook.
Mix the 1/2 cup sugar and cinnamon together in a bag and shake the quartered biscuits in this mixture. Layer these in a Bundt pan. Bring to a boil the last 3 ingredients. Pour over biscuits and bake 30 minutes in 350° oven.
Cook chicken, take off bone. Cook celery, onions one hour or until done. Cook potatoes, spaghetti until well done. Mix chicken, celery, corn, potatoes, spaghetti, tomatoes or tomato juice, margarine, pepper & salt together and cook 30 minutes on low temperature.
Heat oven to 350°. Mix potatoes, cheese, soup, salad dressing, onion and pepper. Spoon into 12 x 8-inch baking dish. Sprinkle with combined crushed cornflakes and margarine. Bake 45 to 55 minutes or until thoroughly heated. Makes 6 servings. Preparation time: 10 minutes.
Cream sugar and shortening; add eggs. Beat well. Mix in juice, rind and oatmeal. Sift flour, salt and soda. Add to mixture. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine dry ingredients. Cut shortening into mixture as for pie dough. Add currants and mix. Add beaten eggs and milk and mix thoroughly. Roll out on floured cloth until 1/4 inch thickness and cut with rounded glass or cookie cutter dipped in flour. Fry in Teflon or ungreased griddle until golden brown on both sides. When cool, sprinkle with powdered sugar. Store in tight container.
Rub first 3 ingredients on roast. Place on rack in shallow pan, fat side up. Roast for 2 hours at 350°. Combine jelly, catsup, vinegar and chili powder; bring to boil. Reduce heat; simmer for 2 minutes. Fifteen minutes before roast is done, brush with some of the jelly mixture. Return to oven for 15 minutes. After roast is done, mix 1/2 cup of drippings with jelly mixture. Reheat and use as gravy.
Mix all ingredients, except bread. Slice top off bread. Scoop out bread to form a boat. Cut the rest of bread into bite size pieces. Serve dip in the bread boat with bite size pieces in a side dish for dipping.
Prepare noodles as directed. Add sour cream, mushroom soup and browned hamburger. Stir until well blended. Serve.
Whip all ingredients in bowl except whip cream; stir well and fold in whip cream. This is very easy and is delicious. (Strawberry or blueberry pie filling may be used.)
Preheat oven to 325°. Blend soups; add milk and beat until smooth. Add rice. Pour into 9 x 13-inch pan. Lay pieces of raw chicken over rice mixture. Sprinkle packaged soup mixture over all. Cover tightly with foil and bake for 2 hours. Don't peek!
In a large bowl, mash the 2 cups strawberries. In a small saucepan combine sugar and cornstarch. Stir in the water and mashed strawberries. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir in the lemon juice, margarine and the food coloring. Cover surface with clear plastic wrap. Cool and then chill.
Cook rice and broccoli separate. Chop onion and cook in oleo. Mix all together in casserole dish (salt and pepper to taste). Bake at 300° for 20 minutes.
Saute onion in 1 tablespoon margarine. Add 1 cup rice. Saute 10 minutes. Add the tomato (cut up). Boil 2 1/2 cups water. Add the bouillon to the water. Add the mushrooms. Add liquid to rice mixture. Cover and simmer until liquid is gone.
Combine all ingredients and bake at 350° for approximately 1 1/2 to 2 hours or until lightly browned on top.
Heat oven to 350 degrees. Mix meat, rice, 1/2 cup water, onion, the salts, garlic powder and pepper. Shape mixture by rounded tablespoons into balls. Place meatballs in ungreased 8 x 8 x 2 baking dish.
Mix well and let set for 15 minutes until grain has time to swell, then it will thicken up and not be so juicy. Fry in a hot skillet.
Combine the first 11 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer for 30 minutes, or until broccoli is tender, stirring occasionally. Spoon a third of the broccoli mixture into container of electric blender; blend 20 seconds. Repeat until all ingredients have been blended. Pour mixture back into Dutch oven. Stir in milk; simmer for 20 minutes. Garnish each serving with cheese, if desired. Yields 7 cups.
Bottom Layer: Mix cake mix with one egg and butter. Pat into bottom of 9 x 13-inch ungreased cake pan.
Cream together the cream cheese, flour and cup of butter. Chill about 30 minutes. Roll into balls. Mash out into small tart pan (ungreased). Mix other ingredients together; pour filling into each. Bake for 15 minutes at 350°, then bake for 10 minutes at 250°. Place on cloth to cool. Serves 60.
Heat first 5 ingredients. Add meat and simmer 5 minutes. Serve while hot.
Melt margarine. Remove skin from chicken pieces if desired. Dip in margarine. Roll in cracker crumbs. Place in pan. Bake in 375° oven for 1 hour and 15 minutes.
In a large bowl combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth. Pour onto heated and lightly oiled griddle. Serve with syrup or honey.
Place bacon in pie shell, then cheese. Combine eggs, cream, salt and pepper. Pour into shell. Break butter into small pieces over top. Bake 35 to 40 minutes or until a knife inserted near center comes out clean, at 375°. Allow to stand 10 minutes before serving. Serves 6.
Put flour in dry 1 1/2-quart Dutch oven. Cook over low heat until light brown, stirring frequently. Add onion and tomatoes; cook until onion is translucent. Stir in remaining ingredients, mixing well. Cover and simmer for 20 to 30 minutes, or until chicken is thoroughly cooked and green pepper is tender. Serve over brown rice. Makes 4 (1 1/4-cup) servings.
Mix together all of the ingredients. Simmer until heated through. Serve with oyster crackers.
Heat oven to 350°. Unwrap crescent rolls and form rectangle, pressing perforated areas together. Spread dough with brown mustard. Place Gouda in center of dough and pull up sides; form around cheese until covered.
Add marinade from one jar of artichokes to frying pan. Saute onion, garlic and mushrooms until onion is limp, about 5 minutes. Chop both cans of artichoke hearts and add to onion mixture.
Boil zucchini 10 minutes in salted water. Drain. Cut in half. Scoop out pulp. Mix tomatoes, pulp, onions, bread crumbs and butter. Stuff zucchini. Bake 15 minutes at 350°.
Add filling ingredients to lined pan in layers. Cover with additional dough. Do not pierce. Bake two hours at 350°. Turn out onto platter. Serve warm.
Dissolve jello in boiling water and let it cool before adding other ingredients. Put all ingredients together and refrigerate.
Mix all ingredients well. Drop by teaspoon onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool. Store in refrigerator.
Process cheese, onion, salad dressing and jalapeno in food processor or blender until smooth. Stir in pimiento for color.
Mix together all ingredients. Bake in 13 x 9-inch pan at 350°, covered, for 30 minutes and uncovered for another 30 minutes.
Use coarse blade of grinder. Combine all vegetables in large bowl; sprinkle with salt and cover with water. Let stand 4 hours. Drain thoroughly in a colander; press out all excess liquids. In pan, combine sugar, vinegar, celery seed and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables. Simmer 10 minutes. Pack in pint jars and seal. Process in boiling water bath until vegetables are done, approximately 45 minutes to 1 hour. Yields 4 to 5 pints.
Heat oven to 375°. Line muffin pan with paper liners or spray pan. In a small bowl combine 1/2 cup sugar and blueberries; set aside.
Boil chicken; remove bones and cut into small pieces. Combine soups and broth. Broth is obtained from the chicken when it is boiled. Melt margarine; add to stuffing mix. Place 1/2 crumbs (stuffing mix) in bottom of pan. Layer 1/2 chicken and broccoli; spoon half of the soup-broth mixture over chicken. Repeat layers. Cover with remaining stuffing mix. Cook 45 minutes at 350°.
Combine tuna and mayo; season with celery, onion, salt and pepper. Spread tuna on toast; top with tomato. On paper plate, heat sandwiches at Medium 2 to 2 1/2 minutes. Top with cheese. Heat at Medium 1 3/4 to 2 1/2 minutes or until cheese is melted. Makes 4 servings.
Cut chicken into 1-inch cubes. In large skillet, heat oil; add chicken. Cook over medium-high heat, stirring occasionally until light brown, about 3 minutes. Add carrots, peppers and garlic. Cook, stirring frequently, about 2 minutes.
Heat oil in uncovered wok (or skillet) at 375°. Add onions and celery; stir-fry 2 minutes or until tender-crisp. Add garlic and pork; stir-fry until pork loses its pinkness, 2 to 3 minutes. Add next 4 ingredients; stir-fry 30 seconds. Stir cornstarch mixture; add to wok with soy sauce; stir-fry until sauce thickens. Serve immediately. Makes 4 servings. Preperation time: 10 minutes; 7 minutes to cook.
Drain juice from clams and save. Pour juice over vegetables which are in soup kettle. Add extra water to cover vegetables. Simmer 20 minutes.
Mix mayonnaise, water and soup. Stir in chicken, onion, almonds and rice. Top with crushed potato chips. Bake at 350° for 30 minutes or until brown.
Mix cornbread mix and butter and set aside. Cook and drain broccoli well. Mix all ingredients together. Bake in 9 x 13-inch pan at 400° for 30 minutes.
Split English muffins and toast until golden brown. Spread pizza sauce on top of each half. Sprinkle cheese on top and cook in microwave for 40 seconds or until cheese melts. Eat.
Melt marshmallows and butter. Pour over popped corn. Add peanuts and candies in the kinds and amounts that you wish. Press into greased Bundt pan.
Knead together the first 3 ingredients until well blended; divide into 16 pieces. Press onto bottom and sides of tassie pans. Sprinkle walnuts in bottom of lined pans. Melt 1 tablespoon of butter in saucepan; remove from heat. Stir the corn syrup, extract and egg into melted butter. Spoon syrup mixture on top. Bake at 350° for 20 to 25 minutes or until toothpick inserted comes out clean. Makes approximately 16.
Cut rolls in fourths, lengthwise to make "fingers". Melt garlic spread and butter; brush on cut sides of rolls. Sprinkle with grated cheese and poppy seed.	Place on cookie sheet and bake in very hot oven at 450° for 5 to 8 minutes or until toasty. Serve hot. Makes 24 sticks.
Melt butter and pour into pan or casserole. Stir uncooked macaroni into butter. Cube cheese. Add salt, pepper, cheese and milk to macaroni. Bake, uncovered, at 325° for 1 1/2 hours. Do not stir while baking. Use a 2-quart casserole or 8 x 8-inch pan.
Mix first 7 ingredients (dry). Mix remaining ingredients. Pour over dry mixture; mix well. Bake in a 250° oven, until dry and crunchy, about 30 to 45 minutes, checking frequently. After cooking, remove from oven; spread or gather into balls. Form bars. Refrigerate.
Combine eggs, sugar and oil. Beat well; add dry ingredients and mix well. Fold in dates and pecans. Place in greased and floured 9 x 5 x 3-inch loaf pan. Bake 2 hours and 15 minutes at 300° (start cake in cool oven). Makes 1 (3 pound) cake.
Mix all ingredients. Bake at 350° for 35 to 40 minutes. Makes 2 loaves.
Mix cream cheese, 1 Tbsp. half and half and sugar in a large bowl with whisk until smooth. Stir in Cool Whip and spread in crust.
Preheat the oven to 350°. Spray a 9 x 13 x 2-inch baking dish with vegetable oil cooking spray. Put the cake mix in a large bowl and add the salad dressing, egg, cinnamon and 1/4 cup of water. Beat on low speed with an electric mixer just until blended. Stir in the carrots and walnuts. Pour the batter into the baking dish and bake for about 35 minutes or until a wooden pick inserted near the center comes out clean. When the cake is cool, frost with cream cheese frosting.
Put all of these into a crock-pot and cook on high for 1 hour and 4 hours on low. Serve over noodles or rice.
Beat eggs well; add sugar, spices, salt and pumpkin. Next, add cream until well blended. Pour into two unbaked pie shells. Bake at 450° for 10 minutes. Lower heat to 350° and bake 30 minutes longer. Good plain or with whipped cream.
Crush 1/2 crackers in bottom of casserole dish. Mix chicken, sour cream and soup together. Pour over crushed crackers. Crush other 1/2 crackers and place on top of casserole. Melt stick of oleo. Pour over top. Bake at 325° for 20 minutes.
Mix sugar and cocoa, then add milk to mix. Add other ingredients except vanilla. Boil 2 to 3 minutes. Beat with electric mixer until thick. Add vanilla.
Cut filets in serving pieces; place in greased shallow pan or baking dish. Sprinkle with lemon, paprika, salt and pepper. In saucepan melt butter, blend in flour, more salt and pepper. Add milk, cook and stir until thick and bubbly. Pour sauce over filets; sprinkle with crumbs. Bake at 350° for 35 minutes.
Drain corn. Dice cucumber, tomato and onion. Mix all ingredients. Sugar and salt should be added to taste. Very good to use as a relish or slaw.
Brown hamburger and sausage; drain fat and set aside. Saute peppers, onions, mushrooms and garlic in butter. Season with lemon pepper, garlic salt and red pepper. Drain butter. In large pan, combine meat mixture and vegetables. Add tomato sauce, paste and puree. Add Italian seasoning to taste. Bring to slow boil, reduce to simmer, stirring often. Simmer to desired heat and flavor.
Mix peanut butter, honey, vanilla, dry milk, salt and sugar together. Using your hands, shape into 1-inch balls and roll them in the peanuts. Store in refrigerator.
Preheat oven to 350°. Beat 6 egg whites stiff with 3/4 teaspoon cream of tartar. Slowly add sugar and vanilla. Fold in saltines and nuts. Bake for 25 minutes. Cool. Spread cooled torte with Cool Whip. Spoon cherry pie filling over topping and chill 4 to 5 hours.
Mix and refrigerate up to 2 weeks. Marinate meat at least 24 hours.
Brown ground beef and onion in skillet on medium high heat. Add remaining ingredients. Mix well. Bring to boiling point. Reduce to lowest heat and simmer, covered, for 1 hour. Serves 8. Serve with buttered saltines.
Combine Milky Way bars, margarine and pecans; heat until melted (cool). Combine remaining ingredients; fold in candy mixture. Bake at 350° for 25 to 30 minutes. Takes 3 (9-inch) pans.
Cook steak in 1/2 tablespoon oleo, then add all other ingredients. Mix well and cook 3 minutes more on low heat. Salt and pepper to taste.
Toss all ingredients together, cover and chill several hours or overnight. Serves 6.
Combine first four ingredients and press into 13 x 9-inch pan. Then cream eggs and cream cheese until smooth. Slowly add powdered sugar. Beat until smooth and pour over first layer. Bake at 325° for 45 to 50 minutes.
In a large bowl, combine mayonnaise, sour cream, mustard and lemon juice. Mix in chicken, ham and celery. Chill until ready to serve.
Combine flour, salt and pepper. Rub both sides of meat with garlic. Roll meat in flour mixture. Brown meat and onion in oleo in deep skillet. Stir often. Add soups and water. Cook, uncovered, on low heat for 1 hour. Stir this often. Add mushrooms and sour cream, but do not boil. Serve on rice, noodles or mashed potatoes.
Place all ingredients in a bowl with fingers. Blend all ingredients together until smooth.	Refrigerate 1/2 hour. Form into 1/2-inch balls. Flatten with pecans if desired. Place on cookie sheet. Bake 10 to 15 minutes at 350°.
To prepare watermelon rind: Slice rind into uniform strips and remove any pink or green parts. Cut into about 1-inch pieces. Dissolve the lime in 2 gallons cold water. Soak rind overnight in cold water and lime. Drain and rinse through two changes of cold water and soak in clear water for 3 hours. Add the ginger to 1 gallon water, then add rind and boil 20 minutes. Add sugar and sliced lemon to 3-quarts fresh water. Bring to boiling, add rind and if desired, add spices (as above or to taste). Cook until it is clear and tender. Pack in clean, hot jars and seal immediately.
Mix all ingredients. Place in a 9 x 12-inch baking dish. Refrigerate overnight. Bake at 350° for 1 hour. Serves 8 to 10.
Add all ingredients; mix well. To make tea, add approximately 3 teaspoons to hot cup of water.
Soak oatmeal in milk for 10 minutes. Add remaining ingredients and mix. Bake on hot griddle.
Alternate layers of potatoes, green pepper and onion in 2-quart greased casserole pan. Combine remaining ingredients and pour over potatoes, green pepper and onion. Cover and bake at 350° for 45 minutes. Uncover and bake 20 to 30 minutes longer or until potatoes are tender. Top with Cheddar cheese.
Mix these ingredients thoroughly. Next, pack mixture into a 5 x 9-inch loaf pan or into a 2-quart casserole.
Boil celery in a small amount of water until tender, then drain. Melt butter in a saucepan. Stir in flour, milk and salt. Cook, stirring constantly, until mixture thickens. Add well drained celery. Spoon into a slightly greased 6-cup casserole dish. Top with pecan halves and cover with buttered bread crumbs. Bake at 400° for 15 minutes. Serves 6.
Brown beef in a frying pan. Saute chopped onion and carrot in 1/2 the butter. Dissolve bouillon cube in the boiling water. Put all this in a pan and simmer 30 to 40 minutes. Salt and pepper to taste. Mash boiled potatoes with rest of butter. Add a little milk. Place beef in casserole and cover with mashed potatoes. Put under broiler to brown potatoes or store in refrigerator. Preheat oven to 350° and bake for 20 to 30 minutes.
In a large resealable plastic bag, combine the first 4 ingredients. In a shallow bowl, combine the egg, milk and lemon juice. Place chicken pieces, one at a time, in the flour mixture; seal and shake to coat. Dip in the egg mixture and coat again with flour mixture. In an electric skillet or deep fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 6 to 10 minutes on each side or until juices run clear. Drain on paper towels. Serves 6 to 8.
Combine first 4 ingredients. Press mixture evenly on bottom of a lightly greased 10-inch spring-form pan. Bake at 350° for 10 minutes and cool.
Mix cheeses. Add egg yolks and separately beaten egg whites. Add milk or cream to pouring consistency. Melt butter. Liberally coat a 9 x 12-inch baking dish. Spread 4 sheets of phyllo dough in dish and brush with melted butter. Spoon 1/4 of mixture into dish. Cover with another 4 sheets of phyllo. Brush with butter and repeat, ending with phyllo dough on top. Cover dish with aluminum foil and bake at 350° for 30 to 35 minutes. Let stand 10 minutes before serving. Cut small for appetizers.
Peel and cook eggplant until tender and mash. Cook meat, onion and bell pepper until done. Mix meat mixture, eggplant, margarine, corn bread and enough milk to make real moist. Salt and pepper to taste. Put in casserole and bake at 375° until brown, about 25 to 30 minutes.
Boil sugar and water for 3 minutes. Chill all ingredients together, except half and half. Add half and half. Finish filling one gallon can with milk.
Boil chicken in water; debone and cut up. Cook spaghetti in chicken broth. Add rest of ingredients. Pour in a greased baking dish. Top with grated cheese. Bake at 350° for 20 to 30 minutes or at 300° for 1 hour.
Mix together all ingredients except blueberries. Blend until smooth. Fold in blueberries. Bake in a greased and floured tube pan at 325° for 1 hour or until done. Bakes well in a 9 x 12-inch pan or in muffin pans. Just adjust time.
Drain fruit well and combine all ingredients. Let set in refrigerator at least 4 hours or overnight.
Put cottage cheese through food mill to make it smooth (this is not necessary if smooth consistency is not desired). Beat in mashed potatoes (instant may be used). Beat in sour cream, eggs, salt and cayenne pepper. Stir in scallions. Spoon into pie shell and sprinkle with cheese. Bake at 425° for 50 minutes. Good hot or cold.
Peel and slice 4 cups apples. Put in a bowl and sprinkle 2 cups sugar over the apples; set aside. Sift together flour, salt, soda and cinnamon. Add to apples. Mix 2 eggs, oil, vanilla and nuts to the apple mixture. Stir until well mixed. Batter will be dry. Bake at 350° for 45 to 50 minutes in a 9 x 13-inch pan.
Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat well after each. Add melted chocolate and vanilla; mix. Sift together salt, soda and flour; add to mixture with 1 cup buttermilk, beating well. Beat until smooth. Fold in beaten egg whites. Pour into 3 (8 or 9-inch) pans lined with wax paper, foil or floured and greased. Bake at 350° for 30 to 40 minutes. Cool. Frost tops only with German Chocolate Icing.
Cook broccoli and drain. Heat soup. Add sour cream, curry powder and cheese. Layer broccoli, chicken and sauce. Top with bread crumbs. Bake 30 minutes at 375°.
Spread on top of cream cheese layer. Ice with remaining Cool Whip and refrigerate. Shred Hershey bar on top.
Pour can of Ro-Tel into small saucepan. Add pepper. Melt cheese in microwave. Mix and serve with Tostados or Doritos. Serve dip hot or cold.
Simmer apples in juice concentrate until tender. Add cornstarch (blended with a little water) and cinnamon. Bake in double crust for 30 minutes at 350°.
Mix flour, baking powder and salt; sift twice. Work in shortening with fingertips or pastry mixer. Add liquid gradually, mixing with knife to make a soft dough. Toss on floured board, pat down or knead a few minutes and roll lightly 3/4-inch thick. Shape with biscuit cutter. Roll or pat mixture until 1/4-inch thick. Cut into 4-inch squares. Fill fruit with sugar mixed with cinnamon and nutmeg. Sprinkle with grated cheese or dot over with butter. Draw 4 corners of dough together on top of fruit. Pinch edges together. Prick with fork and bake at 350° for 30 minutes.