HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, stir together the flour and yeast from the package of hot roll mix. In a medium saucepan, heat and stir pumpkin, water, sugar and the 1/4 cup margarine or butter until warm (120° to 125°). Add pumpkin mixture and eggs to yeast mixture; mix well. Stir in as much of the 1/2 cup flour as possible. Turn out onto a lightly floured surface. Knead in remaining flour (about 3 minutes). Cover and let rest 5 minutes. Divide dough into 20 pieces.
In heavy skillet, saute mushrooms in oil. Remove when tender. Saute onion in same oil until tender. Remove from skillet. Brown meat quickly on all sides. Remove; set aside. Blend flour into oil in skillet. Gradually add broth; stir constantly until smooth and thick. Add tomato paste, mustard and sherry; blend well. Combine sauce with meat, mushrooms and onion in a large saucepan. Simmer very slowly for 20 to 30 minutes. Beat yogurt, then blend in 5 minutes before serving.
Pan-fry sausage and stir often. Drain off grease and mix other ingredients together. Pour in pan or glass dish. Cook at 300° to 350° until rice is tender.
Mix sour cream and Tang with condensed milk. Pour in pie crust and top with whipped topping.
In a large mixing bowl, beat 2 eggs until light and fluffy. Add pineapple (undrained), flour, sugar, brown sugar and soda. Mix these by hand. Then stir in walnuts and spread contents in ungreased 13 x 9 x 2-inch baking dish.
Mix all ingredients in a buttered dish. Cover and bake at 350° for 45 minutes.
Mix together all ingredients in a large mixing bowl until blended. Pour into a pie shell and bake approximately 1 hour in a preheated 325° oven or until tests done by inserting a knife in center of pie.
Bring pineapple with juice to a boil. Add Jell-O until melted. Add Cool Whip and buttermilk; mix well. Add nuts; chill until set. Refrigerate overnight. Best to use an electric mixer when mixing ingredients.
Dice tomatoes; grind everything up in blender. Cook over medium heat for 1 1/2 hours. Pour into sterile canning jars and seal. After opening jar, store in refrigerator.
Cut the margarine into flour as for pie dough. With a fork, mix together the egg yolks, sour cream and vanilla. With your hands, form a firm dough. Cover and refrigerate overnight. Divide dough into 4 equal parts, working with one piece at a time; roll out thin on a floured bread board. Cut into 2-inch squares and cut a slot in the center. Bake in a 350° oven on ungreased cookie sheet 10 to 15 minutes. Bake only until light brown. Sprinkle with confectioners sugar.
Warm tortillas. Layer ingredients in listed order. Roll up tightly and cut in half on the diagonal. Makes 4 sandwiches.
Place flour in large bowl or pan. Dissolve salt and sugar in warm (not hot) water. Add all ingredients and mix well, making a stiff dough. Grease large bowl and put dough in; turn over (to oil both sides). Cover with Handi-Wrap and a cloth. Let stand 8 to 10 hours or until double in bulk.
Mix all ingredients together. Beat with mixer. Pour into greased (use margarine) 9 x 12-inch pan. Bake at 350° for 1 hour or until knife comes out clean. Let set 10 minutes before serving.
Cook rice according to package directions, omitting butter. Remove from heat and turn into bowl and cool. Add olives, onions and green pepper to rice. Drain artichokes, reserving marinade. Add artichokes to rice mixture. Mix mayonnaise with artichoke marinade and curry powder. Blend the mayonnaise-artichoke mixture thoroughly with the rice mixture. Chill 6 hours or overnight to enhance the curry flavor.
Mix dry ingredients. Add milk and molasses slowly. Bake 2 hours in covered dish in moderate oven at 375°.
Cut the chicken into strips and coat with 1 tablespoon stir-fry sauce. Let stand 30 minutes. Cook pasta (don't add salt). Rinse under cold water and drain. Combine 1/3 cup stir-fry sauce and water; set aside.
Cream sugar and Crisco well; add 1 egg at a time, beating well after each addition. Sift flour, cocoa, soda and salt together 3 times. Add alternately with milk. Add vanilla; add boiling water last. Bake in 9 x 13 1/2-inch greased and floured pan at 300° for 15 minutes; then at 325° for 10 to 15 minutes (or until done when tested with toothpick).
Clean and wash chicken. Rinse dried beef in warm water. Wrap 2 to 3 slices of dried beef around 1 chicken breast. Lay the chicken in a 13 x 9-inch baking pan. Mix cream of mushroom soup and sour cream. Spread over chicken. Bake at 350° for 45 minutes.
Prepare pie crust according to recipe found on Crisco can. Roll dough real thin. Put around edges of pan, not on the bottom. Place half of the apples in the pan. Add sugar and butter (just spread around on the apples). Tear pieces of dough and place among apples.
Cook hamburger, bell pepper and onion in a 10-inch skillet until browned. Drain off fat. Mix beans and tomatoes; add to meat mixture. Pour cornbread mix over beans; don't mix. Put in oven and cook at 350° for 30 minutes.
Combine vegetables and salt; stir well. Cover and let stand for 8 hours. Drain well.
Mix first 6 ingredients thoroughly until firm. Using a hamburger grill basket, cover bottom with slices of bacon; top bacon with sliced onion. Place meat loaf on top of onion, pressing it evenly to all corners of basket. Lay thinly sliced green pepper rings on top of meat loaf. Top again with more bacon slices. Secure cover on basket. Grill over charcoal about 15 to 20 minutes on each side, or until done to taste. The grill cover should be used throughout the complete cooking time.
Soften cream cheese by allowing to stand at room temperature a couple of hours. Blend in other ingredients with a fork or potato masher. Use a hand mixer at medium speed to blend until smooth. Serve at room temperature with chips or crackers for dipping.
Beat all ingredients except crust and filling until stiff. Pour into crust. Make an opening in center and put in pie filling.
Mix all vegetables together. Mix the sugar, oil and vinegar. Pour over vegetables. Marinate 24 hours. Pour off liquid. This keeps in the refrigerator several days if covered.
Mix together and microwave for 3 minutes on High, stirring every minute. Pour over popped corn.
Spray 9-inch square baking pan with cooking spray. In large bowl combine flour, sugar, cocoa, cornstarch, baking soda and salt. In medium bowl, using a fork or wire whisk, mix egg whites, water and corn syrup. Add to flour mixture. Stir until smooth. Pour into prepared pan. Bake in 350° oven for 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, sprinkle with confectioners sugar. Makes 16 servings.
Mix water, salt, sugar, oil and 1 1/2 cups flour well. Add yeast and mix well. Gradually add remaining flour, mixing well and kneading until dough is not sticky and is elastic (approximately 5 to 10 minutes). Place dough in a greased bowl and cover with a towel. Let rest approximately 1 hour. Punch dough down in middle. Divide in half. Roll each half into rectangle about 1 foot x 3 to 4-inches. Brush each rectangle with beaten egg. Layer 3 rows pepperoni and top with shredded cheese. Roll like jelly roll. Pinch edge and ends. Put on cookie sheet (ungreased). Bake at 375° for 35 to 45 minutes.
Prepare Creamettes| elbow macaroni according to package directions; drain. In large saucepan, melt butter. Add onion; cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni and cheese mixture; mix well. Pour into buttered 2-quart casserole. Top with breadcrumbs. Bake in a 350° oven until hot and bubbly, about 30 minutes. Garnish as desired. Refrigerate leftovers. Makes 4 to 6 servings.
Cut shortening into flour. Add salt, water and vinegar. Mix well. Roll into balls using approximately 1 scant cup each of mixture. Wrap in Saran Wrap. Put in Ziploc freezer bags. Freeze.
Peel and cut up eggplant. Cook in small amount of water until tender, but not mushy; drain water. Cook small amount of onion in margarine until tender. Combine with eggplant, cheese and bread. Divide 4 eggs and combine yolks with rest of mixture. Whip whites until stiff. Fold into mixture. Bake 35 minutes at 360° in a greased pan.
Cook ground beef and onion until meat is browned and onions are tender. Drain meat and onions. Sprinkle with salt. Prepare gravy mix according to package directions and add to meat mixture. After gravy thickens, add frozen vegetables and basil. Cover and simmer for 15 minutes. Pour into casserole dish. Prepare seasoned mashed potatoes according to package directions. Fold cheese into mashed potatoes. Spoon potatoes and cheese into a ring on top of meat mixture. Bake at 450° for 15 minutes or until potatoes are lightly browned on top.
Blend flour, salt and butter until crumbly (like pie dough). Blend in cream cheese. Shape dough into 5-inch square. Wrap in plastic and chill about 2 hours. Roll 1/4 of the dough into 12-inch square, cut dough into 2-inch squares and put 1/2 teaspoon apricot filling on each square; fold over opposite corners. Bake on ungreased cookie sheet 8 to 10 minutes at 350°. Sprinkle with powdered sugar, if desired.
Preheat oven to 375°. Pare carrots with vegetable peeler or scrub them very well with a vegetable brush. Cut carrots into strips like French fries. Place carrots in the middle of a piece of heavy-duty foil; dot with margarine and sprinkle with seasonings and water. Wrap carrots securely in foil and crimp edges. Bake 45 minutes or until carrots are tender.
Heat oven to 350°. Generously grease bottom of 9 x 5 x 3-inch loaf pan. Mix all ingredients in bowl with fork; beat vigorously for 1 minute. Bake until wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes. Run knife around sides of loaf; remove from pan.
To leftover rice, add an egg or 2 (depending on amount of rice). Pour in 1/2 cup milk or enough to make almost sloppy. Sprinkle cinnamon on top. Bake in greased baking dish until done (about 30 minutes at 325°).
Cream butter and sugar. Stir in molasses. Add flour, ginger, baking soda and salt. Mix well. Chill. Roll out on floured surface 1/8-inch thick. Cut with fancy cookie cutters; decorate with colored sugars. Place on ungreased cookie sheets. Bake at 350° for 6 to 8 minutes.
Combine crumbs and butter in a bowl. Pat into bottom of ungreased 13 x 9-inch pan. Chill. Beat pudding mixes and milk until well blended, about 1 minute in bowl. Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving.
Grate cheese. Cream butter and cheese together. Mix all ingredients thoroughly and put in cookie press. Bake at 350 degrees until brown, about 30 minutes.
Dice and boil potatoes (like mashed potatoes). Fry bacon while potatoes are cooking until crispy. Dice up onion and cook in butter until onion is almost clear. When potatoes are done, drain and put into baking dish. Then add shredded cheese and mayonnaise. Mix well into potatoes. Then add your butter and onions and mix. Top with bacon and a little bit of cheese. Bake at 350° for 30 minutes, uncovered.
*Suggest organic pastas by Debales (tomato/basil; spinach, garlic, etc.), Michelle's Naturals (same).
Pour fruit cocktail (juice and all) onto a well greased oblong cake pan or 2 regular pie plates. Spoon dry cake mix over top of the fruit cocktail. Pour melted oleo over the top of the cake mix. Cook at 350° for 1 hour or until brown. Yields about 12 servings.
Spread coconut and pecans in a greased 9 x 13-inch pan. (Do not use Pyrex.) Mix cake mix according to directions. Pour over coconut and pecans. Set aside. Mix sugar, margarine and cream cheese. Drop by spoonful over cake batter. Bake 45 minutes at 350°. Place pan under cake while baking as it will bubble over. Cool cake in pan, then turn upside down on serving tray.
Shell and devein shrimp. Rinse and pat dry. Coat with olive oil; dust well with salt and pepper and bake in a 350° oven for 4 to 5 minutes. Remove from oven; saute in skillet with butter, garlic and wine. Add tomato sauce and simmer for 5 to 10 minutes, stirring occasionally. Sprinkle with chopped parsley. Serve over angel hair pasta.
Combine ingredients and bake for 30 minutes at 350°. Stir pudding once or twice while baking.
Cream shortening, add molasses, sugar, lightly beaten egg and spices. Dissolve baking soda in hot coffee, add vinegar and salt. Beat in flour and drop the mixture on a greased cookie sheet. Bake in low oven (325°) for 15 minutes. Drop 1 teaspoon of batter on sheet for a well rounded cookie; cookie will puff up.
In large skillet, cook and stir beef, pork, onion and garlic. Drain off excess fat. In crock-pot, combine beef, pork, onion, garlic, tomatoes, tomato sauce, bouillon, parsley, basil, sugar and salt. Cover and cook on low 6 to 8 hours. Mix cottage cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt and oregano.
Combine oil, sugar, egg and molasses. In a separate bowl, mix together the remaining dry ingredients. Add dry ingredients to first mixture and mix thoroughly.
Place chicken in greased 9 x 13-inch baking dish. Top each piece with a slice of cheese. Combine soup and wine and pour over chicken. Sprinkle with stuffing mix. Pour melted butter over stuffing. Bake at 350° for 50 minutes.
Take a graham cracker. Put some M&M's, chocolate, whipped cream, frosting, cherries, sprinkles, jelly or peanut butter on it. Put on a plate. Eat (don't forget napkins)!
Sift dry ingredients together into bowl. Add margarine, egg whites and vanilla; beat. Pour into an 8-inch baking pan, coated with cooking spray. Bake in preheated 350° oven for 30 to 35 minutes. Cool and cut into squares.
Cook carrots,	salt, onion and green pepper until carrots are tender. Drain. Make 2 cups light white sauce (1 tablespoon	flour for 1 cup liquid). (I save liquid from carrots to make sauce and finish with milk to make 2 cups.) Add 1	cup Cheddar cheese (may be omitted); mix with carrots. Put in greased baking dish. Top with buttered cracker crumbs. Bake, uncovered,	in 350° oven for 25 to 30 minutes. Makes 6 to 8 servings.
Cook and drain vegetables according to directions on box. Add remaining 3 ingredients to vegetables; toss and set aside.
Saute the celery and onions in butter. Cook broccoli according to box. Cream the soup and Cheez Whiz. Drain the vegetables. Combine all ingredients into casserole dish. Bake at 325° for 10 minutes or until golden brown.
Combine ground beef, rice, egg, onions, salt, pepper and paprika. Remove large vein from cabbage leaves and tear large leaves in half. Place ground beef mixture by spoonful onto cabbage leaf. Roll. Cover with tomato juice and sauerkraut. Bake.
Follow the directions on box of macaroni and cheese. When done, set at table and eat it or at tv table and eat watching tv. Umm good.
Melt margarine. Remove from heat and blend in flour and mustard. Add milk. Heat while stirring constantly until it thickens a little and gets smooth. Add cheese. Heat until melted. Stir. Pour over noodles and add bread crumbs. Bake in heated oven at 375° for 20 to 25 minutes, or until crusty.
Cover potatoes with water and boil just until tender. Do not overcook. Drain and rinse with cold water. Let cool completely. Add remaining ingredients and mix well.
Cut margarine in flour and sugar. Bake 10 to 15 minutes at 350°.
Dissolve yeast in warm water; mix in remaining ingredients. Add 1/4 cup of milk to make sticky dough. Spoon batter into greased muffin pans. Fill pans only half full. Bake at 400° for 20 minutes. Cover remaining batter tightly and refrigerate. Batter will keep 2 weeks.
Combine all ingredients. Pour into greased casserole. Bake at 350° for 1 hour. Great for brunch!
Mix oleo, sugar and eggs together until well blended. Add flour, cornmeal, vanilla and vinegar. Pour into unbaked pie shell. Bake for 1 hour at 350°.
Brown the chuck with the onion. Drain the excess fat from the meat. Meanwhile, prepare the potatoes according to package directions. In a casserole dish, sprinkle the chuck into the potato mixture. Bake as directed. Let cool a little before serving.
Beat eggs well. Mix sugar and flour together. Add eggs. Mix in crushed pineapple and juice and melted oleo. Bake in pastry shell at 275° for about 1 hour.
Cream together sugars, margarine, peanut butter, eggs and vanilla. Gradually add dry ingredients. Roll into balls. Place on cookie sheet and crisscross ball with a fork. Bake at 350° for 12 to 15 minutes.
In a 9 X 13 baking dish, place 1/2 of the cooked noodles. Cover with 1/2 sauce, chicken and cheese. Repeat and end with sauce over the top. Bake at 350° for 45 minutes.
Mix Ricotta, Mozzarella and eggs; set aside. Brown beef, stirring to separate meat. Pour off fat. Stir in sauce. In a large shallow baking dish, layer 1 cup sauce mixture, then noodles and cheese mixture. Repeat layers. Top with remaining noodles, remaining sauce mixture and Parmesan. Bake in 400° oven for 30 minutes. Let stand for 10 minutes.
Cream cheeses together and mix in chili powder. Place on platter and chill slightly. Brown meat and drain. Add taco sauce and simmer 10 minutes. Cool to room temperature. Spread on top of cheese. Top with lettuce, tomatoes and grated cheese (as much as desired). Serve with corn chips.
In a punch bowl, combine the 3 chilled juices. Add to this cubed vanilla ice cream and sherbet. Very slowly, add the lemon and lime soda. Serve.
Add oil, sugar and vanilla to eggs. Sift together flour, salt and baking powder and add to oil mixture. Mix together. Drop on ungreased cookie sheet. Sprinkle sugar over cookies and bake at 400° until slightly brown.
Slice banana into 1/8-inch slices. Spread 1 teaspoon peanut butter on each pancake. Place banana, marshmallows and chocolate chips on top of peanut butter on 1 pancake. Place other pancake, peanut butter side down, on first pancake and press down gently. Put on paper plate; microwave on High for one minute or until chocolate chips and marshmallows are melted.
Combine in blender in order listed, blending well after each. Let sit 2 hours to overnight.
Combine meats, cheese and vegetables as desired. Add macaroni; season to taste with garlic powder and oregano. Add salad dressing just prior to serving.
Peel potatoes and cut into thin strips. Cook until just tender. Drain and rinse under cold water. Allow to cool. Cut remaining vegetables in thin strips and combine with potatoes. Combine remaining ingredients together in a jar and shake to mix well. When ready to serve, pour dressing over.
Mix together the vanilla pudding, milk and Cool Whip. In a separate bowl, mix together the cream cheese, butter and powdered sugar. Crush the Oreo cookies in blender. Combine the pudding and cream cheese mixtures. Put 1/2 of the "dirt" (crushed Oreos) in the bottom of a flowerpot or bowl. Pour in all of the combined mixture. Put remaining "dirt" on top. Refrigerate until ready to serve, then place a silk flower in "dirt" for effect. Serve.
Mix all ingredients together. Pour into one pie crust. Place other crust on top. Bake at 350° for 30 minutes or until crusts are brown.
Mix all ingredients; pat into loaf pan. Top with desired amount of ketchup. Bake at 350° for 1 1/2 hours.
Add small amount of water if needed; put on simmer at least 2 hours or more.
Cut meat into strips. Place flour in plastic bag with the meat; shake to coat meat with flour. Heat butter in heavy skillet; brown meat. Remove and cover meat to keep warm. Add onions and mushrooms; cook slowly for 5 minutes, stirring occasionally. Return meat to skillet; stir in Worcestershire sauce, sour cream, cream of mushroom soup and Kitchen Bouquet. Bring to boil. Add salt and pepper. Serve over noodles or rice. Serves 4.
Coat chicken with flour; shake to remove excess. In large skillet heat oil and cook chicken cutlets, browning both sides. Remove to plate. Add broth, butter and lemon juice to skillet. Cook, stirring mixture to a boil. Return cutlets. Cover and cook about 2 minutes, basting once with pan juices until cooked through. Before serving, sprinkle with parsley.
Combine the crushed graham crackers, walnuts and cinnamon. Grease a cheesecake pan and dust with graham cracker mixture, reserving unused portion for topping. Melt marshmallows and milk in double boiler. Let cool. Whip the cream cheese and mix in with marshmallows. Fold in the Cool Whip. Drain the pineapple and mix with the rest of the batter. Pour half of the batter into the cheesecake pan. Put the drained strawberries over the mixture and top with remaining batter. Sprinkle the remaining graham cracker mixture on top. Chill several hours before serving.
Saute onions, then beef. Add everything else, except sour cream, wine and flour. Cook slowly 30 minutes or until meat is tender. You may set aside now until ready to eat. Heat again. Thicken with flour dissolved in reserved mushroom liquid. Add sour cream and wine. Serve over rice or noodles.
Mix cake according to the directions on box and 1/2 can coconut. Bake as directed. While cake is still hot, pierce cake with toothpicks and pour cream of coconut over top. Allow to cool. Cover with Cool Whip and coconut. Bake in 9 x 13-inch pan.
Slice chicken into thin strips. Mix flour, cheese, salt and pepper together. Dredge chicken in flour mixture. Heat butter in a skillet and saute chicken until golden brown. Remove to platter.
Mix ingredients together. Tear apart 2 loaves of frozen bread dough and put in a greased 9 x 13-inch pan. Pour caramel over dough and raise until about double. Bake at 350° for 1/2 hour. Set for a few minutes and turn upside down on cutting board or wax paper.
Brown sausage lightly. Drain fat. Mix all together and place in 2 1/2-quart casserole. Bake at 350° for 1 1/2 hours or put all in your crock-pot and cook on low for 7 to 8 hours.
Soften cream cheese. Add green pepper, onion, pineapple, salt and 1 cup pecans. Mix well. Shape into ball. Roll in remaining pecans and parsley. Chill for several hours. Serve with crackers or fresh vegetables.
Cook meat with seasonings until meat is tender. Add vegetables. Cover with water and cook until vegetables are tender. Serves 8.
Cut broccoli and cauliflower; add fried bacon, onion, then Mozzarella cheese. Mix last 5 ingredients and pour over broccoli and cauliflower mixture. Mix well. Best when made the night before.
Combine flour, salt and baking soda. Beat shortening, sugars and vanilla until creamy. Beat in eggs.
Beat oil, sugar and eggs. Add buttermilk, flour, soda and salt. Mix well. Add bran flakes. Store in refrigerator overnight. Will keep for six weeks.
Cook chicken and debone. Cook spaghetti in chicken broth and drain. Saute in oil the chopped onions and chopped peppers. Add mushrooms, stewed tomatoes and seasonings. Simmer 20 minutes. Add chicken pieces (diced). In casserole, layer spaghetti, layer sauce and layer cheese. If casserole seems dry, add broth from where spaghetti was cooked. Bake 45 minutes at 325°. Serves 10.
Mix sugar, margarine and milk in a pan. Boil for 1 minute. In a large bowl measure vanilla, peanut butter and oats. Mix well. Spoon onto wax paper and let cool.
Mix sour cream, sugar and coconut. Keep in airtight container overnight. Bake cake according to package directions. Cool.
In baking dish, sprinkle Grape-Nuts into milk. Let stand while beating eggs well. Add sugar and vanilla to eggs. Mix well. Combine egg mixture with milk and stir together. Bake at 350° for 30 to 35 minutes. Pudding should be firm. Good with Cool Whip.
Combine all morsels in heavy saucepan over low heat; stir until melted. Remove from heat. Add peanuts and stir to coat. Drop by rounded teaspoonfuls onto waxed paper. Cool completely and store at room temperature.
Cook beans until almost dry. Put into casserole dish. Top with soup and onion rings. Bake at 300° for 20 minutes.
Mix all ingredients and shape into 1-inch balls. Bake at 325° for 15 to 18 minutes. Makes 30 to 40 cookies.
Cook tomatoes until soft; add seasonings. Boil for 5 minutes; remove bay leaf and cloves. Layer with bread cubes in buttered baking dish; cover with butter. Bake at 350° for about 10 to 15 minutes. Yields 4 servings.
Grease 13 x 9-inch pan. Set oven to 375°. Cream sugar, margarine and vanilla. Add egg. Stir in flour, then oats. Spread into pan. Sprinkle chocolate chips on top. Bake at 375° for 15 to 20 minutes. Cut into squares. Makes 24.