HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm buttermilk to 125°. Combine 5 cups flour, yeast and sugar in mixing bowl. Add milk and mix 1 minute. Turn off mixer. Add salt, baking powder, soda, oil and eggs. Turn on mixer and add remaining flour, one cup at a time, until dough begins to clean the sides of the bowl. Dough should be soft. If it gets too stiff, drizzle a little warm water over dough as you mix to soften. Dough can be used immediately or covered and stored in refrigerator up to 2 to 3 weeks. Dough will continue to rise in refrigerator. Knead down. Roll dough onto lightly floured surface. Cut into shapes. Let rise. Cook on griddle at 375°, turning when browned.
Cover a baking sheet with waxed paper. In a small saucepan, over very low heat, melt chips. Stir until smooth. Remove from heat. Stir in noodles and, if desired, nuts until coated. Drop by spoonfuls onto waxed paper. Chill 15 minutes or until firm. Remove from refrigerator. Store loosely in a cool place.
Mix all dry ingredients, except bread, together. Add beaten egg and other wet ingredients. Add crumbled bread and mix lightly. Shape into 8 to 10 cakes. Fry in hot oil or shortening until lightly browned. Drain on napkins.
Combine milk, yeast, 1 tablespoon sugar, egg yolks and cream in small bowl; mix well. Let stand until foamy and proofed, about 10 minutes. Blend flour, 1/4 cup sugar and salt in large mixing bowl. Cut in butter until pieces are about the size of small beans. Fold in yeast mixture just until ingredients are moistened. Cover with plastic wrap and refrigerate 12 to 24 hours.
Step 1: Mix orange jello and add pineapple. Let congeal, then sprinkle with a few chopped nuts.
Mix butter and chips. Add milk and sugar and bring to boil; boil for 7 to 8 minutes until thick, stirring constantly. This can be reheated in microwave for hot fudge sundaes. Sauce will keep for a long time. Store in covered container in refrigerator.
Cook peas as directed. Drain. Add eggs to cream sauce. Heat. Add peas. Serve over noodles. Yields 6 servings.
Cook macaroni without salt. Drain well. Combine with vegetables and toss well. Stir in mayonnaise, basil and salt. Toss well. Cover and chill 3 hours.
Saute chicken in oil until opaque. Add chicken broth, tomato sauce and taco seasoning mix. Bring to a boil, then simmer, covered, 5 minutes, stirring occasionally. Add corn and peppers; bring to a full boil. Stir in rice. Cover and remove from heat; let stand 5 minutes. Fluff with fork. Serve with shredded cheese, if desired. Makes 4 servings.
Cook broccoli for a few minutes, and put on the bottom of a casserole dish. Top with bite size pieces of the cooked chicken. Mix the cream of chicken soup, mayonnaise, lemon juice and curry powder, pour this sauce over the chicken and broccoli. Sprinkle with the Cheddar cheese and top with the Ritz crackers. Bake 30 to 40 minutes at 350°.
You will also need Reese's cup or peanut shape molds and Reese's cup papers.
Spread crescent rolls flat in a 13 x 15-inch jelly roll pan. Bake as suggested on package until lightly browned. Cool. Mix cream cheese and all of the seasonings. Spread over the cooled crust. Then top with your favorite vegies, beginning with the chopped lettuce. Grace suggests using tomatoes, green peppers, broccoli, cauliflower and shredded carrots. Use your imagination. Pat veggies down. Slice and serve.
Bake cake according to box directions. Let cool. Prepare jello according to box directions. Poke holes throughout the cake with a fork. Pour liquid jello into holes. Top with Cool Whip. Chill before serving. Enjoy! Serves 10.
Drain juice from cherries and pineapple (drain well). Measure 1 1/2 cups juice and bring to a boil. Pour over Jell-O; stir to dissolve. Measure remainder of juice and water to make 1 1/2 cups. Add to Jell-O. Add fruits and stir well. Pour into mold and chill until firm.
Roll wafers fine. Mix all ingredients. Make into small balls. Roll in powdered sugar. Do not bake. Yield: 5 dozen.
Add flour to oil in preheated skillet or kettle cooker, on medium heat until it reaches a rich dark brown, stirring constantly to prevent scorching. Add remaining ingredients except shrimp. Seasoning to taste. Simmer for 30 minutes then add shrimp and cover; simmer for another 20 minutes. Serve over rice.
Break green beans. Put them into pot. Wash them. Put them into pot. Put water and salt into pot. Put on stove for about 2 hours or until tender.
Mix powdered sugar and peanut butter into little balls. Spread onto crust. Save some for the top. Mix pudding as directed and spread on top of the sugar and peanut butter. Spread 1 container of Cool Whip over the top. Sprinkle the rest of the peanuts and sugar on the top.
Mix dry gelatin and cottage cheese. Add other ingredients. Mix and chill. (Other flavors of gelatin may be used.) I serve this in sherbet dishes as a dessert.
Preheat oven to 350°. In medium bowl beat egg yolks; stir in sweetened condensed milk, ReaLemon and rind. Pour in crust. Beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff, but not dry. Spread meringue on top of pie; seal carefully to edge of crust. Bake 12 to 15 minutes or until meringue is golden brown.
Brown ground beef and drain. Put 1/2 of hamburger in 9 x 13-inch baking dish. Cover with layer of thin sliced potatoes. Cover with hamburger, then put another layer of thin sliced potatoes on this. Salt and pepper to taste. Pour mushroom soup over all and top with cheese.
Remove skin and bones from salmon and flake carefully. Blend other ingredients and toss lightly. Add salmon, mixing gently, just enough to blend in.
Brown ground beef with onion and garlic. Drain off fat. Add sauce and simmer 30 minutes. In buttered 13 x 9 x 2-inch pan, layer some of the cooked rigatoni noodles with Provolone as the next layer. Spread 1 cup sour cream over Provolone and top with 1/2 the sauce. Add another layer of rigatoni noodles, then Mozzarella and remainder of sauce. Sprinkle generously with Parmesan cheese. Bake, uncovered, for 30 to 45 minutes at 350°, until bubbly.
In Dutch oven	cook and stir meat until light brown; drain. Add onion, cabbage and	celery; cook and stir until vegetables are light	brown.	Stir in tomatoes, kidney beans (with liquid), water and seasonings. Heat to boiling. Reduce heat; simmer while preparing dough for dumplings. Drop dough by spoonfuls onto simmering stew. Cook uncovered 10 minutes; cover and cook 10 minutes longer. Makes 4 to 6 servings.
Cook broccoli according to package directions. Place a layer of broccoli and a layer of chicken pieces in casserole. Sprinkle all over with garlic salt and chunks of butter. Cover lightly with grated cheese. Sprinkle with almonds. Mix soup, sour cream, milk, cup of grated cheese and sherry together and heat. Pour over chicken and broccoli. Sprinkle with almonds and paprika. (Thinly sliced water chestnuts may be added.) Bake at 375° for 45 minutes.
Mix the cheeses, egg and parsley. In boiling water with a little oil added, cook enough noodles to make three layers in a large 9 x 13-inch cake pan. Spray pan with Pam and put a layer of sauce in the bottom. Put one layer of noodles. Spread with half of the cheese mixture and sprinkle with half of the meat and mushrooms. Repeat, starting with a generous layer of sauce. Top with a layer of noodles, cover completely with a layer of sauce and sprinkle with generously with Parmesan cheese. Bake at 350° for 30 minutes or until done. Serve with more cheese and extra sauce, if desired.
In skillet, brown beef, onion and garlic. Drain off fat. Stir in water, tomato sauce, chili powder and oregano. Pour half the mixture into a 9 x 13-inch baking dish. Top with half the beans and half the chips. Repeat layering. Cover and bake in 350° oven for 30 minutes or until heated. Top with remaining ingredients. Serves 8 to 10.
In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl until potatoes are evenly coated. Empty potatoes into a shallow casserole dish. Bake, stirring occasionally, until golden brown or tender, at 450° for 40 minutes. Makes 8 servings.
Cook potatoes; drain. Slice into 1/4 inch slices. Cut bacon into 1/2 inch pieces. Fry until crisp; drain on paper towels, reserving 1 teaspoon drippings. In small bowl combine salad dressing, hot sauce, pepper, bacon and drippings. In large bowl combine potatoes, green pepper, onions and relish. Add dressing and toss gently. Cover and chill at least 4 hours. To serve, spoon onto lettuce lined bowl. Makes 8 servings.
Blend all ingredients with just 1 cup of cracker crumbs. Line bottom of loaf pan, 3 x 7 x 2 1/4-inch, with wax paper. Then cover with remaining 1/4 cup crumbs. Pack in blended mixture and chill several hours.
Cream together butter, shortening, brown sugar and egg yolk. Stir in vanilla, salt and flour. Pat mixture into a 10 x 15 x 1-inch pan. Bake in a slow oven (325°) for 15 to 20 minutes. Melt chocolate and spread over warm, baked mixture. Sprinkle with chopped nuts. Cut into squares. Makes 3 dozen.
In small bowl, combine dry ingredients. Melt butter over medium heat in skillet. Add dry ingredients a little at a time, mixing all the time. Add milk a little at a time and stir until smooth. Add cheese a little at a time and keep stirring until smooth.
Combine sugar, corn syrup and water. Bring to a boil and cook until mixture spins a thread on a wooden spoon (about 5 minutes). Add raw peanuts and boil for 15 to 20 minutes on medium heat or until golden brown. Remove from heat. Add butter, salt and soda. Mix quickly and pour into two buttered cookie sheets and spread thin. Cool and break into pieces. Store in airtight containers.
Preheat oven to 350°. Grease baking sheets. Set aside. In large mixing bowl, cream butter and sugar until light and fluffy. Blend in egg and sour cream. Stir in orange peel, cardamom, ginger and cloves. Mix in flour and baking soda. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on prepared baking sheet. Flatten each cookie with bottom of drinking glass. Bake at 350° for 8 to 10 minutes or until light golden brown. Remove to cooling rack. Makes 5 to 5 1/2 dozen cookies.
Combine all ingredients together and mix well. Pour into 9 x 9-inch pan. Add 3 cups of any canned fruit. Pour over batter. Add 1 cup sugar and 1 cup of hot water. Bake at 400° for 35 minutes until lightly brown. You can use rhubarb. Cut back on sugar if you use peaches, apples or cherries.
Cook potatoes in boiling water and salt until done. Melt butter in 3-quart kettle. Add carrots and onions; cover and cook until tender. Remove from heat. Blend in flour; stir in milk. Add 1/2 of potatoes. Mash other 1/2 potatoes. Add all ingredients; heat until steaming hot. (Grated celery may be added, if you wish.)
Cut deboned chicken into small chunks and place in large bowl. Cut grapes in half and place in bowl. Add almonds, mayonnaise and sour cream. Mix well. Add seasoning salt and pepper. Mix and serve.
Spread Philly cheese in the bottom of 1 square baking dish; pour can of chili over top and sprinkle the Monterey cheese over top. Bake at 350° until cheese on top is melted. Serve hot with tostado chips and dip chips in mixture.
Split chiles. Spread on bottom of 9 x 13-inch dish. Layer chiles and Cheddar cheese, chiles and Cheddar cheese. Mix milk, eggs and seasonings and pour over cheese mixture. Bake 30 minutes at 350°. Top with tomato sauce, then Jack cheese. Bake 15 more minutes until bubbly. Great with green salad and French bread.
Cook cake according to package directions. Combine condensed milk and caramel. Punch holes in cake while warm and pour caramel mixture over cake. Top with Cool Whip and crushed candy bars.
Combine steak, undiluted soups and mushrooms in bowl. Mix well. Spoon into (greased) baking dish. Bake, covered, at 300° for 2 hours. Serve over hot cooked rice or noodles. Makes 8 servings.
Sift together flour, baking powder, salt and sugar. Set aside. Beat egg yolks. Add milk and beat. Add dry ingredients and beat. Add vegetable oil and beat. Fold in beaten egg whites. Cook on a hot waffle iron. Add hickory nuts before cooking for a special treat.
Drain and mash artichoke hearts; add other ingredients and mix together. Bake at 350° for 30 minutes. Serve with Wheat Triscuits or choice of crackers.
Mix all ingredients together and pour into a greased 8 x 8-inch pan. Bake at 350° for 45 minutes. This can be prepared ahead and refrigerated, but allow 10 minutes for baking. Double recipe for a 9 x 13-inch pan.
Melt butter; add sugar, cocoa, eggs, flour, baking powder, salt and vanilla. Mix together and add chocolate chips and pecans. Bake in a 9 x 13-inch pan at 325° for 25 minutes.
Bring sugar and milk to a boil until they reach the soft ball stage. Remove from heat. Add peanut butter. Let stand to cool without stirring. Once it cools, stir until mixture loses its glossy shine and begins to harden. Quickly pour into greased 8 x 8 x 2-inch pan.
Pour oil into oblong pan and mix other ingredients and put in oven at 200° for 1 hour. Stir every 15 minutes.
Preheat oven to 350°. Grease and flour two 8 or 9-inch round cake pans.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating after each addition. Stir in water and vanilla. Combine flour and next 3 ingredients; add to butter mixture, mixing well. Stir in oats and remaining ingredients. Drop batter by tablespoonfuls onto lightly greased cookie sheets. Bake at 350° for 12 to 14 minutes. Transfer cookies to wire racks to cool. Yield: 8 dozen.
Stir the sherbet to soften. Stir in the remaining ingredients to blend. Serves 4 glasses. Other flavor sherbets can also be used.
Bring first five ingredients to a boil for about 3 minutes. Remove from heat and add peanut butter, oats and vanilla.
Cut onions in quarters and slice very thin. Set aside. Melt 1/4 cup margarine or butter in saucepan and pour over stuffing. Mix thoroughly and line an 8-inch pie pan or 1-quart casserole dish with stuffing mixture.
Heat the wok. Add oil. Deep fry the walnuts for about 1 minute. Remove and drain. Remove the oil from the wok and clean it. Reheat the wok. Place the walnuts and 1 tablespoon water in the wok. Stir lightly to moisten the walnuts. Add the powdered sugar. Stir to mix so that the nuts are lightly coated. Remove the walnuts and place them on a plate to cool. When cool, the sugar will become white and crispy.
Melt butter, remove from heat; cool. Mix the egg, sugar and vanilla in a mixing bowl; stir in butter. Sift flour and baking powder together; stir into mixture until batter is fairly sticky. Place batter in oblong 7 x 12-inch baking dish. Press dough with floured hands to fit bottom. To skin peaches, place each in boiling water, remove immediately and peel. Cut peaches into 1/2-inch wide pieces and arrange overlapping on top of dough; pressing in slightly. When dough is entirely covered with peach slices, sprinkle sugar over liberally. Bake in preheated oven at 350° for 20 to 25 minutes. Serves 8 to 10.
In skillet, melt margarine. Add beef; sprinkle with garlic powder and saute, stirring slightly, until browned. Add onion, tomatoes and bouillon cube. Blend together cornstarch, water, soy sauce, sugar and salt. Stir into meat mixture. Add green peppers. Simmer about 45 minutes. Serve with rice or whipped potatoes.
Grease a baking dish. Line baking dish with tortillas. Save remainder to add in layers. Mix together the soups, tomatoes, peppers, onion, 1/2 of cheese and chicken. Pour in dish in layers, using remaining tortillas. Top with sour cream. Add remaining cheese; top with olives. Bake for 30 minutes at 350°.
Brown ground beef and Lipton soup mix. Line bottom of casserole dish with meat. Mix the two soups together and pour over meat. Continue to layer meat and soup. Top layer is Tater Tots. Cook at 400° for 30 minutes.
In a large bowl, combine first four ingredients. In a small jar, stir together remaining ingredients. Pour over fruits, tossing to blend. Cover and refrigerate 4 to 8 hours. Yields 8 servings.
Crush chocolate wafers and place in bottom of 9 x 13-inch pan. Save some for topping. Soften gelatin in 1/4 cup cold water. Separate eggs. Beat yolks with 1/2 cup sugar and 1/4 teaspoon salt. Scald milk; add to yolk mixture. Return to stove and cook slowly until mixture coats a spoon. While hot, add gelatin and stir until dissolved. When cool, add 3 beaten egg whites, 1 cup whipped cream and 1 teaspoon vanilla. Pour over crushed wafers. Sprinkle with remaining wafers. Set in refrigerator to cool.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in banana and pecans. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick comes out clean. Cool in pan 5 minutes. Remove to a wire rack and cool completely.
Prepare steaks according to package. While steaks are cooking, spread the spaghetti sauce on the loaves. Sprinkle with Parmesan cheese. Add other ingredients according to taste. Add steaks. Put in microwave for 4 to 5 minutes. Add chips to complete a meal. That took less than 30 minutes to prepare.
In a 10-inch skillet, melt butter; stir in nuts and 1/2 cup sugar. Cook over medium heat, stirring occasionally, until sugar melts and nuts brown, about 8 to 12 minutes. In large bowl, mix other ingredients; stir in caramelized nuts. Cool completely on wax paper. When cool, break apart into individual pieces. This makes 3 cups.
Mix ingredients well. Serve on tossed salad, coleslaw, potato salad, etc.
Cream together shortening and sugars. Add egg and water. Sift flour, soda and salt; add to creamed mixture. Stir in vanilla, butterscotch chips, nuts and oatmeal. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 6 to 7 dozen.
Dissolve Jell-O in hot water. Add cold water and let set until it begins to thicken. Drain pineapple and add to the Jell-O. Add cranberry sauce and nuts. Refrigerate until firm.
Thaw hens. Make stuffing mix. Spoon into hens. Mix butter with sugar, lime juice, wine and soy sauce. Brush hens with sauce. Place trivet in slow cooker. Place hens on end, neck down. Cover and cook on low for 5 to 7 hours. Brush with soy sauce once during cooking, if possible.
Mix well and let set 4 or 5 hours. Mix several times more. Keeps about 2 weeks.
Brown ground beef and drain. Prepare seasoning packet as per instructions on package. Roll out biscuit and fill with beef and cheddar cheese. Top with another biscuit and seal edges. Repeat until all biscuits are used. Bake in oven for 15 minutes or until biscuit has turned golden brown.
Follow directions regarding thawing and rising of bread. Roll out each loaf of bread separately. Roll as thin as possible. Brush bread with egg. Then sprinkle Italian seasoning over bread. Place 1/2 of pepperoni on bread. Sprinkle on Mozzarella cheese. Roll bread tightly. Repeat on other loaf. Bake at 350° for 20 to 30 minutes. May be frozen for later use.
Coat chicken with flour, salt and pepper. Fry chicken in olive oil and brown. Add all remaining ingredients. Simmer on low for 30 minutes. Serve over buttered noodles.
The amount of each item depends on the number of people you hope to feed. I generally use more sausage and potatoes, less celery and onions (i.e., 1 cup sausage, 1 cup potatoes, 1/2 cup celery and 1/2 cup onions. Adjust to your own taste.)
Cook meat until done. Cook all other ingredients in large pot. Add meat and simmer for 20 to 30 minutes. Serve hot!
Combine all ingredients, Mix well. Place in buttered 9 x 13 dish. Bake 350 for 35 minutes. Serves 8 - 10.
In a small bowl, combine all ingredients listed. Chill at least 1 hour before serving.
Grease and flour pan well. Add nuts and coconut in bottom of pan. Mix cake mix as directed on box. Pour over top of nuts and coconut.
Combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and melted shortening. Beat until smooth. Bake in greased 8-inch square baking dish in preheated hot oven at 425° for 20 to 25 minutes. Makes approximately 9 servings.
Cream margarine and sugar together, then add eggs, one at a time, then add cream and flour alternately. Bake in a tube or loaf pan at 325° for 1 1/2 hours.
Make the cheese soft by mixing the can of condensed milk with the cheese mashed with a fork. Add the regular milk. Pour in a blender; add eggs. Mix well. Add bread; mix again. Pour into a baking dish. Bake at 350° for about 45 to 50 minutes.
Blend sugar, spices and salt together. Beat eggs with milk and combine with sugar mixture. Add this mixture to beaten sweet potatoes and heat in medium saucepan until almost boiling. Remove from heat and pour into unbaked pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue to bake until knife inserted in center comes out clean. Serve with whipped cream or Cool Whip. Makes 8 servings.
Combine celery soup, water, sour cream, onion soup mix, salt and pepper. Place potatoes in greased 9 x 13 x 2-inch baking dish. Pour mixture over potatoes. Cover and bake at 350° for 30 minutes.
In a large mixer bowl, cream together sugars and margarine until fluffy. Add eggs and vanilla; beat well. Stir together flour, baking powder, soda and salt. Stir in oats, candy and coconut. Using a tablespoon, roll mixture into 1-inch balls. Place on greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes or until lightly browned. Remove and cool on wire rack. Yield: 6 dozen cookies.
Melt peanut butter chips, sweetened condensed milk, margarine and marshmallows. Spread melted mixture over peanuts and put remaining peanuts on top. Refrigerate, then serve.
Dissolve gelatin in boiling water. Add 7-Up; refrigerate about 45 minutes or until slightly jelled. Whip cream until stiff. Fold whipping cream and remaining ingredients into jello mixture. Refrigerate until firm. Serve.
Brown meat and onions; drain. Place meat mixture in 8-inch casserole. Pour soup over meat; top with cheese. Cover with Tater Tots and sprinkle with paprika. Bake at 450° until Tater Tots are browned.
Cook and stir beef over medium heat until brown and meat is separated. Add onion and cook gently until soft but not brown. Stir in remaining ingredients and simmer, uncovered, until thick. Spoon off any excess fat.
Melt butter; add flour and pecans (1 cup). Stir well. Press into a 9 x 12-inch pan; bake 25 minutes at 350° or until golden brown. Set aside to cool.
Mix frozen potatoes, meat and soup. Spoon into pie shell. Bake at 400° for about 30 minutes, until bubbly. May also top with shredded cheese of choice prior to baking.
In small bowl place soup, onion and water. Stir until blended. Peel tomatoes and slice thin. In casserole layer 1/2 corn chips. Top with 1 can chicken, then half of tomatoes. Pour 1/2 soup mixture over. Repeat layer in same order. Microwave at Full power for 15 minutes.
Combine all ingredients except pork chops. Brush chops well with marinade. Cover; set aside for 30 minutes, brushing occasionally with marinade. Place chops on grill 5 to 6 inches above medium coals; reserve marinade. Cook 8 to 10 minutes on each side. Brush chops with marinade and grill an additional 10 to 12 minutes, brushing occasionally with marinade.
Mix first six ingredients together. Combine rest of ingredients to make dressing for salad. Pour dressing over salad.
Microwave chocolate chips and 14 oz. almond bark on high for 2 minutes. Stir and microwave an additional 1-2 minutes. Stir in marshmallows, cereal, and peanuts. Pour onto greased pizza pan. Top with cherries, coconut. Microwave 2 oz. almond bark and oil one minute and stir. Drizzle melted almond bark over toppings. Refrigerate. Cut into wedges.
Cut potatoes and onions into eighths. Coarsely chop green onions. Add along with the garlic to the butter in a heavy 3-quart saucepan. Add onion to butter and saute for 1 minute. Add the potatoes and pour in the broth. Simmer for 20 minutes or until potatoes are tender. Pour soup in food processor or blender in batches. Add cream, milk, salt, pepper and nutmeg to soup. Chill if served cold.