HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften yeast in warm water. To scalded milk, add shortening, salt, honey and molasses; mix well, then add softened yeast. Mix again. Add about 1/2 of the flour or enough to make the mixture about as thick as cooked pudding before it cools. Leave in bread mixer. Cover top of bowl with plastic wrap; let rise about 45 minutes, or until it looks puffy. Stir sides down and start mixer. Add flour, a little at a time, until you have a very smooth dough. It should not be sticky. Form into loaves; let rise in pan until double in bulk. Bake at 375° for 35 to 45 minutes.
Sift all dry ingredients together. Add cranberries and nutmeats, then add eggs mixed with diluted orange juice and shortening. Stir slightly. Bake in greased and floured loaf pan for 1 hour at 350°.
Mix well and drop by spoonful onto baking sheet. Bake at 350 degrees for 10 to 12 minutes.
Mix together and cook, covered, on medium heat about 20 to 30 minutes. Mix 1 pound browned hamburger with mixture. Thaw frozen rolls and roll out. Place a heaping tablespoonful of mixture in the middle of roll. Fold over and seal edges. Let rise. Butter tops. Bake at 350° about 30 minutes or until golden brown.
Heat oven to 425°. Grease an 8-inch square baking pan or a 10-inch iron skillet. Sift together flour, sugar, baking powder and salt. Stir in corn meal. In a medium size bowl, beat egg with a fork just enough to blend yolk and white. Stir milk and shortening into egg. Add dry ingredients and stir to blend thoroughly. Beat just until smooth. Pour into greased pan and bake about 25 minutes.
Cut pork tenderloin into thin strips. Set aside. Combine next 6 ingredients, stirring well. Heat one tablespoon oil in a large skillet over medium heat. Add carrots and celery, stir-frying about 3 minutes. Remove vegetables; set aside. Pour remaining tablespoon oil into skillet. Add pork, stir-frying about 3 minutes. Return vegetables to pan; add orange juice mixture and cashews. Cook, stirring constantly over medium-high heat, until thickened. Serve over hot rice, if desired.
Cook spaghetti and cool. Add dressing and 1/2 bottle salad seasoning. Cut up vegetables small and add. Let stand overnight. Tomato may be added just before serving.
In large bowl, mix 1/4 cup soup, beef, bread crumbs, onion and egg. Shape into 6 patties. In a 10-inch skillet on medium high heat, cook 1/2 patties in hot oil until brown on both sides. Remove and set aside. Repeat with rest of patties. In same skillet, combine remaining soup and mushrooms. Heat to boiling. Return patties to skillet. Reduce heat to low. Cover; cook for 20 minutes, or until patties are done, stirring occasionally.
Drain crab meat. Add to bowl with cream cheese, mayo and pepper (dash). Mix well.
Brown meat with onion; drain. Combine all ingredients. Bake at 350° for 35 minutes.
Cream shortening and sugar. Add egg and vanilla. Mix thoroughly. Sift dry ingredients and stir into creamed mixture together with milk. Roll dough 1/8-inch thick. Cut with large cookie cutter. Place 1 teaspoon mincemeat in center of each cookie. (I use None Such mincemeat by Borden which comes in a jar.) Fold cookies in half. Seal edges with fork. Bake in moderate 350° oven for about 12 to 15 minutes.
Combine first 9 ingredients, beat at medium speed with an electric mixer until smooth. Stir in buttermilk, eggs and vanilla. Pour sweet potato mixture in pie shells. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 35 minutes. Place foil on edges if pastry is browning too much. Cool completely. Garnish pie with whipped topping and pecans, if desired.
Preheat oven to 350°. Warm chili in boiler or microwave. Place tortilla chips on bread pan. Top with cheeses. Put in oven until cheeses are melted. Remove and top with chili and peppers to taste. Serve hot with sour cream.
Boil for five minutes the oleo, brown sugar and white corn syrup. Remove from heat and add salt, vanilla and baking soda. Pour over popcorn. Stir to mix. Bake at 250° for 40 minutes. Stir about twice while in the oven. Cool on wax paper. Break apart.
Prepare 1 large package of vanilla instant pudding as package directions indicate. Blending at low speed, add Cool Whip and 1/2 of the sour cream container. Beginning with vanilla wafers, then sliced bananas and pudding, layer until finishing with a layer of vanilla wafers for topping. Enjoy!
Place cereal in a large bowl. Set aside. In a small saucepan, over low heat, melt chocolate morsels, peanut butter and margarine until smooth. Stir often. Remove from heat. Stir in vanilla. Pour over cereal, stirring until all pieces are evenly coated. Place cereal mixture on sugar in large paper bag. Shake until all pieces are well coated. Spread on waxed paper to cool. Store in airtight container. Makes 9 cups.
Place frozen vegetables in a 9 x 13-inch baking dish. Beat eggs, then add eggs to mayonnaise, cream of mushroom soup and chopped onion. Pour this mixture over vegetables. Place layer of chicken (turkey or ham) over soup mixture. Sprinkle grated cheese over and top with Stove Top dressing which has been moistened with 3/4 to 1 cup melted margarine. Bake at 350° for 30 minutes; remove from oven and cover with foil for another 10 to 15 minutes. (Foil keeps dressing from getting too hard.)
Mix together the cream, sugar and gelatin. Heat gently and stir until gelatin is completely dissolved. Cool until slightly thickened. Fold in sour cream and vanilla. Chill in refrigerator until firm. Spoon into serving dishes and top with sweetened fruit or berries. Makes 6 to 8 servings.
Boil broccoli in water until soft. Mash with a potato masher. Add milk, chicken broth and salt, pepper and margarine (optional) and heat. Thicken with flour and water mixture to desired consistency. Better second day.
Soften the cream cheese. Blend with a little cream. Add chopped walnuts. Roll into small balls and chill.
Sift the first 5 ingredients together well until well mixed. Stir the oil, eggs and vanilla until mixed, then pour into dry ingredients; mix well. Add the apples and pecans and mix. Pour into oblong pan, approximately 9 x 16-inches, greased and floured, and bake 45 to 55 minutes in a 350° oven.
Mix Jell-O with hot water to dissolve. Add frozen orange juice and cold water and juice from the can of oranges. Let partially set. Add Mandarin oranges and bananas. Serves 6.
Mix soup and water. Add 1 cup noodles, dash of pepper and rest of ingredients. Stir. Turn into casserole dish. Sprinkle remaining noodles atop. Bake at 350° for 15 to 20 minutes, until hot.
Mix all ingredients together and refrigerate. Serve as dip for fresh vegetables. Our favorites are carrots, celery, cauliflower, cucumbers, broccoli, radishes, raw squash, zucchini and mushrooms.
In medium saucepan, combine first 5 ingredients. Simmer over medium heat for 5 to 10 minutes. Garnish with grated cheese and onions if desired. Serves 4.
Heat oil in skillet. Dust meat in flour, salt and pepper mixture. Brown meat quickly in oil. Add all remaining ingredients, except sour cream. Simmer until meat is tender. Stir sour cream into meat mixture. Heat until bubbly. Serve over rice.
Cream the butter and sugar. Add egg yolks. Sift dry ingredients and add alternately with buttermilk. Add vanilla. Add soda and mix well. Add coconut. Fold in stiffly beaten egg whites. Pour into greased and floured angel food or Bundt cake pan. Bake at 290° for about 2 hours. Cool before removing from pan. Stays moist for several days, or can be frozen for future use real well.
Cook hamburger and onion in skillet. Add rest of ingredients and cook at 350° for 1 hour.
Saut onions and green peppers in 2 tablespoons oil until soft in large skillet. Add 2 tablespoons oil and brown ground beef. Stir in canned tomatoes, tomato paste, enchilada sauce mix, water and beans. Lower heat and simmer 10 minutes.
In saucepan, bring 1-inch water to a boil. Place steamer rack or metal colander in saucepan and add sprouts and carrots. Cover and steam 6 to 8 minutes. In medium skillet, melt margarine. Add sugar and stir until dissolved. Add walnuts and cook, stirring frequently, until brown. Stir in sprouts, carrots, salt and cinnamon. Toss until well coated.
Cut each pita bread round in half crosswise to form 2 pockets. Spread 2 tablespoons pizza sauce inside each pita half. Arrange about 6 pepperoni slices inside each half. Divide Mozzarella and Parmesan cheeses evenly among pockets.
Mix ingredients together, then add 1 cup boiling water. Bake at 375° until done.
Cook onions and zucchini; drain. Combine soup and sour cream. Stir in carrots; fold in zucchini and onions. Combine stuffing mix and oleo and spread 1/2 of stuffing mix on bottom of 12 x 7 1/2 x 2-inch Pyrex dish. Spoon remaining stuffing over vegetables. Bake at 350° for 25 to 30 minutes.
Sauce: Fry onion, garlic and pepper in 2 tablespoons oil until lightly browned. Add tomatoes and simmer.
First make your regular meat loaf the way your family likes. If you use tomato sauce or ketchup, stop. Substitute 8 ounces of pizza sauce and bake as normal.	When meat loaf is cool, slice 1/4 to 1/2-inch slices;	arrange on flat tray. cover with remaining sauce. Heat until warm; add	cheese. Turn to broil and watch	for cheese to melt. Serves 6 to 8 people.
Wash scallops. Wrap with bacon; secure with toothpick. Place on a cookie sheet. Broil for about 10 minutes. Great snack food.
Cut shortening into flour. Add buttermilk, stir together. Add enough flour until it is not sticky. Roll out and cut. Bake on greased pan at 400 degrees until light brown (about 10-12 minutes).
Brown and drain beef. Add beans, soup, tomatoes and season with chili powder. Mix well. Layer crushed chips on bottom of 9 x 13; top with beef mixture and top with grated cheese. Bake at 350° for 30 minutes or until hot through and cheese melted.
Mix first four ingredients. Make 3 holes in dry batter. Put butter in first hole, vinegar in second hole and vanilla in third hole. Pour water over and mix until wet. Don't beat! Bake at 350° for 40 to 45 minutes. Makes one 8 or 9-inch layer. Double amounts for 9 x 13-inch pan.
Combine crumbs, 2 tablespoons Parmesan cheese, oregano, garlic and pepper. Coat chicken in this mixture. Arrange chicken pieces in a greased 2-quart baking dish. Bake at 400° for 20 minutes. Turn pieces over; bake 20 minutes longer. Blend soup and milk together; pour over chicken. Top with remaining 2 tablespoons Parmesan cheese. Bake an additional 20 minutes.
Put all ingredients in punch bowl; mix carefully (except strawberries). Add ice cubes or ice ring. Float strawberries atop. Makes 15 (4 ounce) servings.
Cut pork into serving size pieces, brown in large skillet. add gravy mix, water, soy sauce, sugar and ginger, stirring to blend. cover and simmer for 30-40 minutes, until tender, and well done.
Dissolve sugar, salt and shortening in boiling water; cool. Dissolve yeast in cup of warm water. Mix yeast mixture, eggs and 6 cups of flour to sugar mixture. Beat until smooth. Place in refrigerator. Cover with damp cloth and lid. When ready to bake, remove what is needed. Roll into desired shapes. Place on greased pan. Let rise 1 hour before baking. Bake at 375° until lightly browned. Will keep in refrigerator several days.
Boil hen. Brown the beef. Grind chicken, beef, onions and potatoes. Cook until tender. Add lima beans and corn (grind limas, if desired). Cook for 3 to 4 hours. Simmer on low, stirring often so as not to stick. Yields 5 to 6 quarts.
Mix Veg-All, soup, water chestnuts, mayonnaise, onion and cheese together. Pour into casserole dish. Melt oleo; pour over crushed crackers. Top the casserole with crackers-oleo mixture. Bake for 30 minutes at 350°.
After draining juice from asparagus, snip off the tip ends and save. Mix milk and rice flour. Gradually add bouillon and bring to a boil. Add asparagus chunks. Simmer for 1 hour. Add cream, bring to a boil. Season with salt and pepper. Blend well in blender, then strain. Add parsley and asparagus tips before serving. After hot soup is helped in bowls, sprinkle with Parmesan cheese, if desired.
Drain sauerkraut, rinse with cold water and drain thoroughly. Combine sauerkraut and green pepper, celery and onion in bowl. Combine remaining ingredients, stirring to dissolve sugar. Pour over vegetables and mix. Cover and chill for 4 hours or overnight. Great on hot dogs!
Mix chicken, vegetables and soup together in bowl. Pour into pie crust. Top with other pie crust. Make 2 to 3 slits in top crust and press edges together. Bake at 425° for 20 minutes, until light brown.
Mix all ingredients and bake in greased and floured tube pan for 60 minutes at 325°. Cool 10 minutes and remove from pan.
Dissolve yeast in 1 cup warm water. Put 5 pounds flour, salt and oil in large pan. Add dissolved yeast and lukewarm water. Mix well and knead, turning over many times until smooth. Cover with dry cloth and set in warm place about 1 1/2 to 2 hours until dough rises. Cut in sections the size of an orange and roll between cupped hands. Cover and allow to rise for 30 minutes. Preheat oven to 450°.
Cream the butter until light and fluffy. Blend in sugar and eggs, one at a time. Continue beating until thoroughly blended. Stir dry ingredients and add alternately with mashed bananas. Add vanilla. Butter and flour a loaf pan and pour in the batter. Bake at 350° for about 1 hour. Test for doneness. Cake will be very moist because of the bananas.
Mix cake mix with liquid ingredients. Blend in pudding mix and nuts. Bake at 350° for 50 minutes.
Combine soups, mushrooms and sour cream. Add salt and pepper to taste. Add chicken breasts that have been cut in half. Place in crock-pot. Cook on low speed for 6 hours or on high for 4 hours. Serve over bed of rice. Serves 4.
Cream shortening and white sugar. Add remaining ingredients and mix well. Bake at 375° for 20 minutes.
Mix sugar with salad dressing and vinegar; add milk. I use eggbeater to assure thoroughly mixed. Cook macaroni until about half done; drain and rinse with hot water. Mix all ingredients while macaroni is hot. Cool in refrigerator overnight. Mixture will be soupy but will thicken as it cools. Makes a large bowl. This keeps in refrigerator for several days.
Fry unbreaded wings according to directions on the package. Melt margarine and stir in remaining ingredients. Coat wings with sauce and bake 10 minutes in 350° oven. Serve with celery sticks with Blue cheese salad dressing.
Combine all, except corn flakes, and bake in a large flat pan for 45 minutes at 350°.
Mash potato while hot; add salt, butter and vanilla. Beat until fluffy. Add sugar, gradually, stirring with spoon until mixture is pliable but not too stiff to roll out. Place on waxed paper, flour and roll out. Spread with peanut butter and roll up about the size of a quarter in diameter. Cut 1/4 inch thick. Looks like pinwheels.
Preheat oven to 375°. Place gingersnaps and margarine in food processor. Blend until finely ground. Press mixture onto bottom and up side of 8-inch pie plate. Bake 5 to 8 minutes. Cool.
Cook onion in butter until tender, but not brown. Blend in flour and salt. Add broth all at once. Cook and stir until thick and bubbly. Add remaining ingredients. Heat until bubbly.
Cut chicken into strips and cube tofu. Mix soy sauce, cornstarch, sherry and garlic. Stir in chicken. Set aside for about 15 minutes. Add broth and vinegar. Heat wok or large skillet over high heat. Spray with Pam. Add chicken and stir-fry 2 minutes. Remove chicken from wok and add remaining ingredients, except tofu. Cook 3 minutes. Add chicken and broth mixture and cook until sauce thickens. Fold in tofu. Cook until warm.
Scrub potatoes and prick with fork. Microwave 100% power for 17 to 22 minutes or until tender (or bake in a 425° oven for 40 to 45 minutes). Cool. Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch thick shell. Cover and chill the leftover fluffy white part of potatoes for another use. Combine the cooking oil, chili powder and hot pepper sauce. With a pastry brush, brush insides of potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to baking sheet. Sprinkle potato quarters with bacon, tomato and green onion. Top with cheese.
Thaw out frozen spinach and squeeze out the water. Mix the mayonnaise, sour cream, spinach, soup mix, chopped onion and chestnuts together in a bowl. Purchase round sourdough bread, non-sliced. Cut a hole in the middle and scoop mix into hole. Serve with sliced bread.
Heat oven at 375°. Melt butter; stir in brown sugar and mustard. Heat and stir until boils, remove from heat and stir in fruit. Pour in baking dish and sprinkle with nutmeg. Bake for 20 minutes.
Cut off tops of peppers and save. Cut peppers in two, lengthwise. Wash and boil in salted water until a little soft. Carefully remove and set in rows in pan. Let set until stuffing is made.
Make diagonal slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak for at least 2 days in refrigerator. Drain.
Mix cocoa, flour and sugar in a pot with a fork or whisk until well blended. Add all other ingredients and bring to a boil, stirring constantly, over medium heat. Continue cooking until the gravy is the desired thickness. Serve hot over homemade biscuits with lots of butter. Great for breakfast.
Preheat oven to 400°. In a large skillet, brown meat well while stirring. Stir in onion soup mix, tomato sauce and water. Cover; simmer for 15 minutes. In a 2-quart rectangular baking dish, alternate layers of noodles, meat sauce and cheese, ending with cheese. Bake for 15 minutes, or until bubbling. Makes 5 to 6 servings.
Mix all ingredients together. Bake at 350° until toothpick comes out clean (check in the middle of the cake), approximately 30 minutes.
Devein and seed jalapenos. Set aside. Put peppers, onion, garlic and cilantro in food processor and chop well. Put tomatoes and vinegar in saucepan. Add chopped vegetables. Add jalapeno veins and seeds to desired hotness. (A little for mild or a lot for hot.) Add salt and bring to a boil. Remove from heat and cool to room temperature to serve.
Cook fettucini according to package directions, drain. Heat butter and garlic in skillet on medium until garlic is lightly browned. Add half and half, Crab Delights and pepper. Heat about 3 minutes, or until mixture just begins to bubble, stirring occasionally. Add Parmesan cheese; stir for 1 minute. Remove from heat. Toss Crab Delights sauce with fettuccini. Serve immediately with additional Parmesan cheese, if desired. Makes 4 (1 cup) servings.
Mix altogether and put in an 8 or 9-inch square pan or individual molds. I add a little Knox gelatine to Jell-O.
Cook cauliflower in boiling water for 3 minutes. Add broccoli and red pepper, cooking 30 seconds longer. Drain. In large nonstick skillet, cook onion in margarine until soft. Add flour; cook, stirring, for 1 minute. Gradually whisk in chicken broth and milk. Add remaining ingredients. Cook, whisking, 2 to 3 minutes, until sauce boils and thickens. Pour over vegetables.
Break bread into small pieces; soak in milk. Pour into crock-pot with rest of ingredients. Combine and knead until thoroughly mixed. Shape into round loaf and cook on high 1 hour; drain off fat. Turn heat to low and cook 5 or 6 hours more. Turn off heat. Let cool at least 20 minutes before serving. Serve with tomato sauce or gravy.
Cream the butter or oleo with sugar. Mix in dry ingredients. Add milk. Pour into greased baking pan (9 x 9-inch). Top with berries or peaches; sprinkle sugar over. Pour juice on top. If using fresh fruit, add water instead of juice. Bake at 375° for 45 to 50 minutes.
Cut celery into 3-inch pieces. Combine remaining ingredients, mixing well. Stuff the celery pieces with cream cheese mixture. Yields 9 celery pieces.
Brown onions in butter; combine with soups, broth, chilies and chicken. Mix well. Place layer of tortillas in 9 x 11 x 2-inch baking dish. Top with layer of chicken mixture and then a layer of cheese. Repeat all three layers until dish is filled, ending with cheese. Bake at 350° for 30 to 45 minutes. Serves 8.
Grind tomatoes, peppers and onions; drain. Mix all ingredients; bring to a boil. Cook for 25 minutes. Pour into hot pint jars; seal. Yields 6 to 7 pints.
Place all ingredients in Dutch oven. Bring to boil. Reduce heat and simmer until beans are soft and liquid has reduced.
Mix and let stand 3 or 4 hours or overnight. When ready to serve, add 1 large bottle of ginger ale and ice water to suit your taste.
In a large skillet, heat the oil over medium heat. Add beef, onions, green peppers and cook until meat is browned. Drain liquid.
Mix first 5 ingredients together in a large bowl. Put brown sugar, syrup and butter in a saucepan and boil for 5 minutes. Add a dash of cream of tartar, salt and soda. Pour over the cereal-nut mix and stir. Spread out on a cookie sheet. Bake at 300° for 15 minutes. Stir a few times.
Melt shortening and chocolate. Add sugar and vanilla. Stir in flour and nuts. Bake in greased pan at 325° for 30 to 35 minutes. Cool. Cut in squares.
Blend soup and milk in a 1-quart casserole. Blend and stir in tuna, eggs and peas. Bake at 350° for 25 minutes. Top with potato chips or chow mein noodles and bake 5 minutes longer. Makes 4 servings.
Put milk and marshmallows in top of double boiler. Cook until melted. Pour over the rest of the mixture. Form a long loaf so it can be sliced as you serve it. Wrap in foil and keep in refrigerator.
Mix all together and put in baking dish, 9 x 13 x 2.
Sprinkle gelatin over milk in a saucepan; let stand 1 minute. Cook over low heat stirring constantly until gelatin dissolves. Remove from heat, add sugar and salt, stirring until dissolved. Stir in yogurt, vanilla and peaches. Cover and chill. Pour yogurt mixture into ice cream freezer and freeze.
Cut sherbet into large pieces in punch bowl. Add kiwi juice drink and ginger ale in equal portions. Add more as needed during serving. Makes 25 to 30 servings.
Pour boiling water over dates. Let stand 5 minutes. Blend smooth all except additional water. When smooth, slowly add water and whiz. Chill.
Peel sweet potatoes; chop pecans. Flour birds and season with salt and pepper. Brown on all sides in hot lard. Place birds in baking dish. Add sweet potatoes. Pour sorghum over and sprinkle with nuts. Cover and bake at 350° for 1 hour.
Brown meat and onion in same pan; onion first, then add meat chopped up. Cook macaroni according to package directions. Drain and place in casserole. Add meat and onion mixture. Add chopped green pepper and remaining ingredients. Bake in 350° oven for 1 1/4 hours.
Place hen in a pot with ham or bacon slices. Simmer until well done and remove the chicken from pot and keep warm. Take 1 quart of fat stock. Save for gravy. Add enough water to make 3 cups. Add 2 cups rice and simmer slowly until all liquid is absorbed. Cut up the chicken and mash the eggs and mix with gravy.
Mix together softened butter and sugar. Add egg yolks and the vanilla. Slowly add flour. Form into soft balls, then poke holes in the middle with your fingers. Fill the hole with strawberry jam. Bake at 350° for 5 to 8 minutes. When still warm, sprinkle with powdered sugar. Makes 3 dozen. Enjoy!!!!
In frying pan brown rice in oil until rice is golden brown, stirring until done. In saucepan add 2 cups water, bouillon cubes, tomato sauce and browned rice. Bring to a rolling boil. Turn heat down to low. Cover with lid. Cook for 20 minutes.
In a 13 x 9-inch baking pan, melt butter. Sprinkle crumbs into pan. Top with chips and coconut (layer it). Pour milk over this. Do not stir. Bake at 350° for 20 to 25 minutes until lightly browned. Cut into bars. Store at room temperature, lightly covered. Chopped nuts can be added, if desired.
Combine potatoes, water, celery, carrots, onion, parsley, seasonings and bouillon cube. Cover and simmer for 15 to 20 minutes or until veggies are tender. Gradually add milk to flour, stirring until well blended. Add flour mixture to veggies. Cook, stirring constantly, until mixture boils and thickens. Add process cheese spread until melted.
Combine beans, onion and parsley in large bowl. Combine dressing, sugar and garlic. Pour over bean mixture and toss. Cover; refrigerate at least 3 hours, stirring occasionally.