HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour scalded milk into a large bowl. Stir in sugar, salt and butter. Let stand until lukewarm. Blend in eggs. Sprinkle yeast in lukewarm water and stir yeast until dissolved. Add to milk mixture. Stir in enough flour to make a soft dough. Cover and set in warm place until double in size. Turn out on floured board and knead dough until smooth and not sticky. Place in greased bowl and cover. Store in refrigerator until needed.
Prepare jello.	When thickened fold in crushed pineapple, bananas and marshmallows. Place in large cake pan and let set. Mix together flour and sugar in saucepan; add beaten eggs and pineapple juice and Tang.	Cook until thick. Remove from heat and add cream cheese. Stir until cheese is melted. When cooled, place on jello. Chill overnight. Spread with Cool Whip and sprinkle with chopped walnuts.
In a large salad bowl, layer the ingredients. Cut lettuce to desired size. Add small box of frozen peas. Add celery. Spread cup of mayonnaise evenly over top. Add grated cheese and crumble bacon over the top. Cover and refrigerate at least 2 hours before serving.
In a small bowl, combine all ingredients except bacon; mix well. Cover and chill 30 minutes or until served. Before serving, stir in bacon or use as garnish. Serve with tortilla or corn chips. Makes 1 3/4 cups.
Pat ground beef into bottom of pan. Place onions on meat. Add cheese slices. Place potatoes on top. Cover with cream of mushroom soup. Bake at 350° for 1 1/2 hours.
Mix the cream cheese and sugar. By hand, add the Cool Whip. Put on top of crust and put in refrigerator.
Peel potatoes; chunk into pieces. Add chopped onion. Cover potatoes completely with water; add salt and cook until tender. Use potato masher and mash potatoes until in small pieces. Do not drain off liquid. Add milk, Cheez Whiz, seasoning salt and parsley flakes. Add bacon. Heat soup until cheese is melted. Serves 6 to 8.
Combine first 5 ingredients. Mix sour cream and mayonnaise with spices and mix with first 5. Makes 5 to 7 servings.
Mix all together, season to taste with salt, pepper, garlic, parsley and heat through. Sprinkle with parmesan cheese.
Mix bread crumbs, parsley and Parmesan cheese together; set aside. Preheat oven to 375°. Cook macaroni approximately 9 minutes or until tender. Drain and rinse under cold water. Heat 3 tablespoons butter in saucepan. Add onion. Saute for 3 minutes. Add flour. Cook over low heat for 1 minute. Gradually add milk. Stir constantly until thickened. Stir in other cheeses, reserving 1 cup Fontina. Simmer until cheese melts. Season with cayenne pepper, salt and pepper. Stir mixture into macaroni. Pour mixture into greased casserole. Top with remaining cheese, then bread crumb mixture. Drizzle remaining butter on top. Bake until golden brown 40 minutes uncovered.
Cook lima beans and broccoli separately; then mix together. Place in a greased 9 x 13-inch pan. Combine sour cream, soups and water chestnuts. Pour over vegetables. Brown Rice Krispies in butter. Pour Rice Krispies over top and bake 25 minutes at 350°.
Mix all ingredients. Shape into loaf. Put into 2-quart loaf pan. Spoon barbecue sauce over meat. Bake at 375° for 1 hour.
Combine all ingredients. Top with 1/2 cup buttered bread crumbs. Bake in rectangular glass baking dish. Bake at 350° for 40 minutes or microwave for 15 to 20 minutes on roast.
Brown roast over medium heat. Add onion soup mix blended with water. Simmer, covered, turning occasionally 2 1/2 hours or until tender. If desired, thicken gravy. Makes 6 servings.
Mix together and shape into balls. Chill 30 minutes. Bake 15 minutes at 350°.
Heat oven to 375°. Slice each hot dog in half lengthwise. In a small bowl, crumble onions with your fingers. Reserve 2 tablespoons for topping. Combine potatoes, butter, onions, salt and pepper in a 9 x 13-inch dish and blend well. Combine soup and milk in a small bowl. Pour 3/4 of the soup mixture over the potato mixture and blend. Arrange hot dogs, cut side down, on top of potatoes. Sprinkle reserved 2 tablespoons onions on top and pour remaining soup mixture over onions. Bake uncovered for 25 minutes.
Sift flour, sugar and salt together, then add the eggs (well beaten), then the yeast dissolved in warm water, then the potato and mix the whole with the milk which has been warmed and the vanilla. When it is well mixed, add the melted butter and mix well. Finally add the flour mixture and nuts. (If you reserve part of the flour to stir into this fruit and nut mixture, it will more easily mix evenly into the dough.) Cover and let rise until double in bulk. Divide into 2 or 3 bread pans (depending on size of pans). Let rise again and bake in a moderate oven (around 325° to 350°) for about 45 minutes. Cool in the pans on racks for about 5 minutes. Remove from pans and set loaves on racks to cool thoroughly before storing.
Mix chopped cabbage and onion in a large bowl. Take dry Ramen noodles and crush into small pieces. Use seasoning packet in saucepan with oil and vinegar. Toss cabbage mixture with dressing (oil, vinegar and seasoning packet). Add dry, crushed noodles, sesame seed and slivered almonds just before serving and toss well. Eat while noodles are still crunchy for best flavor.
Preheat broiler. Broil steak 6 inches from heat until rare, about 5 minutes on each side. Cut diagonally into thin, 2-inch strips, set aside. In a large frying pan, bring broth to a boil. Add onion and mushrooms. Simmer, covered, about 5 minutes until vegetables are tender. Remove vegetables with a slotted spoon; set aside. Simmer broth until reduced to 1/2 cup; remove from heat. Combine water, flour and cornstarch; mix well. Stir into broth with a wire whisk. Cook and stir over low heat until thickened, about 2 minutes. Remove from heat. Combine yogurt, paprika, salt, garlic powder and mustard. Add to chicken broth, stirring until smooth. Mix in reserved beef, onion and mushrooms. Warm over very low heat, stirring constantly until hot, about 5 minutes. Serve over noodles, if desired.
Shake chicken halves in a clean paper bag filled with seasoned flour. In a large frying pan, brown chicken on both sides in a generous amount of heated olive oil. Arrange chicken in a single layer in a large baking pan; pour Tomato Sauce over chicken. Bake uncovered in a slow oven (325°) for 1 hour or until chicken is tender. (After 45 minutes baking, spoon half the sauce out of pan with chicken and combine it with cooked hot vermicelli. Keep warm in oven.) At serving time, arrange chicken on one serving platter, vermicelli on another. Sprinkle vermicelli liberally with Parmesan. Makes 4 generous servings.
Blend all ingredients together. Refrigerate overnight. Form dough into walnut sized balls and press out with fork. Bake in 350° oven until lightly browned.
Marinate roast overnight in buttermilk, salt, pepper and garlic powder at room temperature. Drain roast until marinate ceases dripping. Place in roasting pan. Roast for 2 hours at 350°, rotate, baste with marinate leftover after draining. Cook for another 1 1/2 to 2 hours or until done. Take roast out of pan and add 2 tablespoons of flour mixed with 2/3 cup water, shake well and add to drippings in the pan. Bring to a boil and make a gravy to the consistency at which you like. This is one of the best Downing recipes for a good wild game meal. Enjoy!
Combine first 5 ingredients in a saucepan. Cook over medium heat until thoroughly heated, stirring occasionally. Sprinkle each serving with green onions and bacon bits. Makes 4 servings.
Combine the cheese, Miracle Whip, green onion, pickle relish and ham together. Shape into 1 large or 2 smaller haystack mounds. Combine the Miracle Whip and cream cheese. Frost the mounds with it. Cover with the slivered almonds.
Heat oil in wok or skillet over medium-high heat. Add chicken; stir-fry 2 to 3 minutes. Add vegetables. Continue stir-frying 3 to 4 minutes. Fold in pineapple and heat thoroughly. Serve hot. (I use Hormel canned chicken, drained.)
Combine all ingredients, mixing well. Chill at least 3 hours. Serve with fresh vegetables. Makes 1 cup.
Fry catfish and remove from bones. Layer catfish, onions, potatoes, tomatoes, salt and pepper. Top with catsup and hot sauce. Simmer on low heat until potatoes and onions are done, approximately 1 1/2 to 2 hours.
Cook onions and peppers slowly in oil until soft. Add hamburger and cook until brown. Add tomatoes, rice and seasonings. Bake in covered casserole at 375° for 45 minutes. Serves 6.
Cream together sugar, brown sugar and shortening. Dissolve soda in sour milk and add flour, baking powder and oatmeal along with the eggs. Add corn flakes and peanuts. Bake at 375°.
In an oblong pan, 13 x 9 x 2, mix sugar and cocoa; stir in water. Snip marshmallows in fourths and scatter over mixture. Prepare cake mix according to directions and spoon over mixture. Sprinkle nuts on top of cake mixture. Bake at 350°. This will have a rich pudding on bottom.
Combine first 5 ingredients in large bowl; make a well in center of mixture. Add eggs, buttermilk and shortening. Stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake (5 to 6 weeks). Spoon batter into greased muffin tins, filling 2/3 full. Bake at 350° for 20 minutes.
Beat oleo, sugar, milk and egg. Add vanilla and all dry ingredients. Refrigerate 1 hour. Grease pan. Roll and cut out. Bake at 375° for 8 to 10 minutes.
Brown hamburger and onions. In separate pan, cook zucchini. Drain. In large baking dish, mix hamburger, zucchini and drained tomatoes. Top with 2 cups of grated cheese. Bake at 350° for 35 minutes.
Spread butter liberally on one side of four slices of bread and place on grill, butter side down. Top with pastrami, sauerkraut and Swiss cheese. While sandwiches brown, spread butter on remaining slices of bread. Those who like very moist sandwiches may like mayonnaise spread on the inside of the bread. Turn over and brown on remaining side.
Blend shortening and the 2 sugars. Beat in vanilla and eggs. Mix soda, salt and 1/4 cup flour. Beat in. Add rest of flour and mix well. Drop by teaspoons (scant) on cookie sheet. Bake 8 to 10 minutes in 375° oven.
Combine first 5 ingredients in a roasting pan. Drizzle half of the margarine over cereal mixture. Sprinkle with half of the seasonings. Stir. Repeat with remaining margarine and seasonings. Bake at 250° for 1 hour. Stir every 15 minutes. Yields 12 cups.
Bake pie shell at 425° for 5 minutes. Remove from oven. Prick lightly with fork and let cool.
Preheat oven to 350°. Put eggs, sugar, salt and cinnamon in mixing bowl and mix well. Add cooked noodles, cottage cheese, sour cream, grated apple and vanilla. Mix well. Generously grease sides and bottom of 2-quart casserole with butter or margarine. Pour in noodle mixture and smooth top. Bake for one hour or until top is nicely browned. Remove from oven and cool for about 20 minutes. To serve Kugel, cut into squares and serve as a side dish with meat or chicken.
Bake pie shell and cool. Wash and remove stems from strawberries. Arrange strawberries in pie shell. Mix sugar, cornstarch and water. Cook over medium heat until mixture turns clear and thick. Remove from heat and add jello. Pour over strawberries in pie shell. Put in refrigerator until firm.
Combine Marshmallow Creme and milk, mixing with electric mixer until well blended. Add peanut butter, beating until light and fluffy.
Make sauce before starting chicken. Bring water and sugar to boil. Cook 1 minute. Add vinegar. Cook 1 minute more. Meanwhile, blend cornstarch and soy sauce with a little cold water to make a paste. Stir in to thicken sauce.
Lay rice on bottom of pan, then chicken. Sprinkle with onion soup; over this pour mushroom soup mixed with water. Sprinkle with garlic, if desired. Bake 1 1/2 to 2 hours at 350°, covered.
Scramble eggs and mix in as many ingredients as you like, green chilies, Ro-Tel, olives, mushrooms and onions. Layer bottom of 9 x 13-inch casserole dish with shredded hash browns, then layer your cooked and drained sausage, then put the egg mixture on top of the sausage layer. Top it off with the cream of mushroom soup. Sprinkle grated cheese on as you are adding the layers and save some for the top. Cook at 375° for 40 minutes or until done. Eat as a casserole or with tortillas.
Combine eggs, sugar and butter in large bowl.	Fold in crushed pineapple and bread cubes. Pour into buttered 9 x 12-inch baking pan, Pyrex is best. Bake in 350° oven for 45 minutes. Serves 8.
Preheat oven to 325°. Spray an 8-inch square pan with vegetable cooking spray. With an electric mixer, beat the egg white until soft peaks form. Transfer to a small bowl. Put the sugar and margarine into the mixer and beat until crumbly. Add water, vanilla and egg. Beat at low speed until well blended. Combine the flour, cocoa, baking powder and salt. Add to the sugar mixture on low speed, beating just to blend. Stir in crushed candy. Stir half the beaten egg white into the batter. Fold in the rest of the egg white. Transfer the batter to the prepared pan and bake about 22 to 25 minutes or until brownies test done. Cool on a rack. Just before serving, sprinkle the powdered sugar over the brownies through a sieve.
Mix all ingredients and pour into bundt pan and bake 1 hour at 300°.
Cook beef and onions together until done. Cook rice and rinse. Mix all together and let simmer 1 1/2 hours. Very good in cold weather.
Slice English muffins and quarter. Mix all other ingredients with electric mixer and spread on quarters. Freeze for 30 minutes. Take out of freezer and place under broiler until cheese melts. Serve hot.
Preheat oven to 375°. Lightly grease a 10-inch quiche dish or pie pan; set side. In a 10-inch nonstick skillet, melt butter. Add leeks, potato, salt and pepper and cook, stirring for 1 minute. Add the water and simmer, covered, for 12 minutes, stirring occasionally.
Heat applesauce until bubbly. Stir in and dissolve jellos. Stir in Sprite (fill foam up), orange peel and juice. Chill until partially set. Add chopped apple and nuts. Turn into greased mold. Chill until firm. Turn on plate and decorate with sugared green and purple grapes, if desired.
Preheat oven to 350°, letting butter melt in iron skillet. Mix dry ingredients. Stir in remaining ingredients. Pour into hot skillet; bake for 45 minutes, or until brown.
In large skillet over medium heat, cook and stir red pepper, onion, zucchini and oregano in margarine until tender. In lightly greased 9 x 9 x 2-inch baking pan, layer half each of crackers, vegetable mixture and cheese. Repeat layers, ending with cheese. In bowl, beat milk and egg product. Evenly pour over cheese layer. Bake at 350° for 30 to 35 minutes or until knife inserted in center comes out clean.
Preheat oven to 350°. Mix ground beef, sausage and bread crumbs in large bowl. Carefully stuff noodles. Boil in 6 quarts water. Cook until noodles are tender, yet firm. Pour 1/2 jar of spaghetti sauce in bottom of 13 x 9-inch baking pan. Layer noodles in pan. Cover with mushrooms, onions, olives and 1/2 of cheese. Pour remaining sauce over cheese. Cook for 45 minutes. Cover with remaining cheese. Cook until cheese melts.
Butter bread and cube it. Line bottom of 9 x 13-inch pan with bread. Grate cheese. Layer cheese and meat twice, ending with meat on top. Beat eggs and milk with dry mustard, salt and pepper. Pour over other ingredients; cover with foil. Refrigerate 24 to 48 hours. Bake at 350° for 1 hour.
Grease	and flour a Bundt pan. Sprinkle bottom of pan with pecans.
Beat eggs in medium bowl with mixer until fluffy. Beat in remaining ingredients just until blended. Grease heated griddle if necessary.
Press cookie mix on pizza pan. Cook according to directions. Combine Cool Whip and cream cheese. Allow cookie to cool, then spread mixture on and arrange fruit.
In large pot with lid on low heat, put in oil and onion. Stir until onion is a rich brown. Add water to stop browning. Put in all the meat. Stir every 10 minutes until brown. Add hot sauce, salt, pepper and wine. Cover and put on medium heat, stirring every 15 to 20 minutes. Cook for 3 hours; add more water if needed. Uncover and cook until firm. Turn off heat. Add parsley and onion tops; stir. Add cooked rice and serve. Serves 4 hungry Cajuns or a family of 6 to 8.
Preheat oven to 350°. Brown ground beef and drain fat. Add the vegetable soup and reduce heat. Let the mixture simmer. Make the mashed potatoes as indicated on box for 12 servings. When the potatoes are done, remove the ground beef and vegetable soup mixture from the heat. Use a cake pan (13 x 9 x 2-inch). Pour the beef and vegetable soup in cake pan to create an even layer. Next spoon the mashed potatoes on top to create another layer. Smooth it out a little. Sprinkle shredded Cheddar cheese on top and bake until cheese melts.
Put peaches in baking pan. Sprinkle mixture of cake mix, brown sugar, nuts and oleo over peaches. Bake at 325° for 1 hour.
Preheat oven to 350°. Beat 2 egg whites until stiff. Add 2/3 cup sugar, 1 teaspoon at a time. Fold in 1 cup chocolate morsels. Drop by teaspoon on an ungreased cookie sheet. Place in oven. Turn oven off; leave until morning.
Saute garlic and onions in margarine until tender. In a large pot mix all together and cook 1-1/2 hours on a low, low heated simmer.
Preheat oven to 300°. Reserve 1 cup dry cake mix. Combine remaining cake mix, 1 egg and oil. Mix well. Put in bottom and side of 9 x 13-inch pan. In same bowl, beat cream cheese, 3 eggs and sugar until smooth. Add reserved cake mix, almond and lemon juice, milk and Amaretto. Reserve 1/3 of cream cheese mix. Pour remaining into crust. Mix chocolate into remaining cheese mix and pour over cheese in pan, cutting with a knife to make marble effect. Sprinkle with almonds. Bake 45 to 50 minutes.
Combine stuffing mix, milk and onion. Let stand 10 minutes. Mix with beef, salt and pepper. Make 4 to 5 patties.
Pour the hot milk over the bread crumbs. Reserve 1/2 cup of cheese and add remaining to milk mixture; cover and let stand until cheese melts. Add cooked macaroni, egg yolks, pimiento, butter, parsley, onion and salt. Beat egg whites with cream of tartar until stiff, but not set. Fold into macaroni mixture. Pour into an ungreased baking or souffle dish. Bake, uncovered, in 325° oven about 50 minutes or until set. Top with remaining cheese and return to oven until melted. Serve immediately.
Mix dry ingredients together. In separate container, mix water, vinegar and egg, then add to dry ingredients. Blend thoroughly and chill for 1/2 hour. Roll out for desired pastry crusts.
Mix 3/4 of onions and all other items and pour into baking dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake, uncovered, for 3 to 5 minutes. Serves 2 to 4.
Combine sour cream and taco seasoning mix. Spread in 13 x 9-inch cake pan. Layer on lettuce, tomato, cheese and olives. (Olives are optional or serve on the side.) Use tortilla chips to dip in and eat.
Cook vegetables as directed and drain. Add mushroom soup and cheese and place on top of vegetables in casserole dish. Top with bread cubes. Melt butter and pour over bread cubes. Bake uncovered for 30 minutes at 350°.
Saute turkey, onion, bell pepper and garlic in skillet sprayed with nonstick spray. Boil cabbage in water, covered, just until tender-crisp. Reserve 1 cup cabbage liquid and add with tomato paste, mushrooms, Italian seasoning, basil, parsley, red pepper, salt and pepper to meat mixture. Simmer 10 minutes. In a 9 x 9 x 2-inch square casserole, layer half meat mixture, drained cabbage and remaining meat mixture. Top with Mozzarella. Bake at 350° for about 20 minutes. Cut into 6 serving squares.
Preheat oven 350° Cream butter and add sugar gradually, beating until light. Add egg yolks, one at a time, beating thoroughly after each addition. Beat in honey, add sifted dry ingredients alternately with the milk and beat only until smooth. Stir in nuts and fruits fold in stiffly beaten egg whites and pour into 9 X 5 X 3 loaf pan lined on the bottom with wax paper. Bake 1 hour. or until done. Cool cake in pan for 5 minutes. Turn cake out on a rack and peel off paper. Turn cake right side up to cool. Look up the references in the old testaments except for 1 Cor. You will find that in the New Testament.
Melt butter in hot skillet. Cut hole in middle of slice of bread with a glass. Put bread in skillet and add egg to center of bread. Cook on both sides to desired doneness of egg. Very good! Hard to eat just one.
Cook hen until tender, cool and slice. Cook noodles as directed on box. Cook celery until tender in about 1 1/2 cups chicken broth. Blend this with your soup. If frozen chicken is used and you don't have broth, cook celery in water. Drain, add to soup and then dilute soup with 1 cup milk. In a greased casserole, put layer of noodles and remainder of soup. Add small amount of sherry. Sprinkle with cracker crumbs and dot with butter. Cook at about 350° until bubbly.
Combine first eight ingredients and spread in a shallow baking dish- 8 inch x 12 inch. Top with crackers and drizzle with melted butter. Bake for 45 minutes in a 350 degree oven. Serves 6 - 8.
Season with salt, pepper and Accent to taste. Pour into baking dish. Top with cracker crumbs and butter. Bake about 30 minutes.
Soak peas 10 to 12 hours. Cook in same water one hour. Rinse and squeeze dry the sauerkraut, then chop and cover with water. Bring to a boil. Add mushrooms and onion and cook for one hour. Add peas and cook for 1/2 hour. Blend in butter, salt and pepper.
Heat oil in a 12-inch nonstick skillet. Saute broccoli, celery, onion, garlic, basil and mushrooms for 5 minutes over medium-high heat. Add the milk, Parmesan cheese and pepper. Heat just to boiling. Reduce heat; cover and simmer for 5 minutes.
Pour whipping cream into 6 small baby food jars. Screw lids on very securely. Shake vigorously until thick and pale yellow. Drain off any whitish liquid and save it for tasting. Salt the butter and serve on crackers, flapjacks or hot biscuits.
Clean potatoes, slice, but not completly through. Place in baking dish. Spread mixture over and bake for 10 minutes in microwave. Sprinkle with cheese and bake 10 minutes more.
Mix ingredients in order. Makes soft dough. Drop dumplings from spoon into hot broth. Cover and steam for 12 to 15 minutes without lifting cover.
Drain fruit well and mix. Put in baking dish. Melt butter, stir in sugar and curry powder powder. Pour over fruit. Bake uncovered in 300° oven for 1 hour. Serve as a relish or side dish. Great with ham or pork roast.
In a large bowl, stir together dry ingredients. In a small bowl, mix egg, bananas, milk and oil. Add liquid mixture to dry ingredients, stirring until moistened. Spoon batter into greased muffin cups. Bake at 375° for 15 to 18 minutes.
Place the steak on a floured board and cover with a coating of flour. Sprinkle with salt and pepper and pound, pound, pound! Turn the meat over several times during this tenderizing process, adding another thin layer of flour each time. The more flour you pound into it, the better the end result will be. Cut the meat into serving portions and fry in hot oil until brown and crispy. Remove each piece to a serving platter and cover to keep it hot. The steak may also be placed in a crockpot with a small amount of water to keep it hot. Makes 4-6 servings.
Mix first 5 ingredients together until smooth. Fold in 3/4 of the Cool Whip. Pour into the pie crust. Frost with remaining Cool Whip. Chill.
Use 9 x 12 pan, ungreased. Spread and mix pineapple and cherry pie filling together. Then pour cake mix on top of mixture. Spread out. Add pecans. Melt butter and pour on top of cake mix.
Take 2 sets of chicken breasts and debone and flatten between two pieces of wax paper. Spread on chicken breasts the salt and pepper, Dijon hot mustard, mozzarella cheese and Italian seasonings. Roll like a jelly roll and fry about 3 minutes on each side in 1/2 pt. of olive oil. Take 3 fresh tomatoes, cut-up, 1/2 pt. mushrooms sliced, 1 bunch of green scallions, cut-up and a 1/2 pt. of vermouth or 1/2 pt. sherry cooking wine. Set chicken aside and put the rest of the ingredients in olive oil and simmer 3 minutes. Put chicken on top of all the ingredients and cook 5 minutes more on medium temperature.