HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add yeast to warm water until dissolved. Add rest of ingredients, 3 cups flour and beat with wooden spoon. Put flour on bread board, and knead about 10 minutes, working in the flour until soft dough. Place in greased bowl until double. Shape into rolls, Place in grease pan, let rise. Bake 400° until golden brown.
Make cake as directed in two layers. Cool and put one layer in bottom of punch bowl. Cover with 1/2 of pineapple, 1/2 of pudding, 1 box of strawberries, 1/2 of cut bananas and 1/2 of whipped topping. Repeat layers. Refrigerate for 8 hours.
Cut eggplant into 1/2-inch cubes. Cook in 1/3 cup oil until tender. Remove; drain. Cook onion in 2 tablespoons oil until tender. Add green peppers, olives and 1/2 teaspoon each salt and pepper. Put 1/2 of eggplant in 1 1/2-quart casserole dish. Add 1/2 the green pepper and olive mixture and 1/2 of cheese. Repeat layers. Pour tomato sauce over top. Mix crumbs with butter; sprinkle on top. Bake at 375° for 30 to 35 minutes. Serves 6 to 8.
Combine all ingredients in order listed. Mix or beat well. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 35 or 40 minutes, depends on thickness of pie.
Preheat oven to 350°. Grease and flour 2 (8-inch) square or 2 (9-inch) round cake pans. Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add bananas and vanilla; mix well. Sift together dry ingredients. Alternately beat into creamed mixture with buttermilk, beginning and ending with dry ingredients. Stir in pecans. Pour batter into prepared pans. Bake 40 to 45 minutes or until cake pulls away from sides of pan. Cool and frost.
Mix pudding following	directions on	box. Then add Eagle Brand milk and Cool Whip to mixture. In serving bowl, layer this mixture with slices of banana and wafers or graham crackers. Refrigerate banana pudding until serving time.
Melt the first 4 ingredients. Mix and roll into balls. Melt chocolate with wax. Dip balls into chocolate. Set for 30 minutes.
Melt margarine and saute apple, onion and garlic for 5 minutes. Stir in flour, curry powder and salt. Add chicken, raisins and coconut. Heat through. Serve with rice. Pass chopped peanuts and chutney.
Drain canned vegetables, then add the remaining ingredients. Stir well and refrigerate. Keeps for weeks. Serve form slotted spoon.
First, cream together the nuts, flour and butter. Second, add 2 tablespoons powdered sugar to creamy mixture. Third, press into 9 x 13-inch pan. Bake at 350° until lightly browned, about 15 to 20 minutes.
Marinate crabmeat in lemon juice, Tabasco and Worcestershire. Blend cream cheese and sour cream until smooth. Add salt and beat in mayonnaise. Add onions, chives and garlic. Fold in crabmeat. Add horseradish. Serve with potato chips or crackers.
Brown meat and onion; pour off any grease. Add flour, salt, pepper and mushrooms. Cook 5 minutes over medium heat, uncovered. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream and noodles (adjust quantity to personal taste). Makes 4 servings.
Make meatballs, walnut size. Fry until brown, then add 1 (16 ounce) can pork and beans. Simmer awhile.
Brown, drain and rinse hamburg. Add to electric roaster with the 2 cans spaghetti sauce. Heat, stirring often. Cook spaghetti in 3 batches of salted water. Drain. Mix with some sauce. Place in serving bowls and add more sauce on top. Serves 60.
Cut off tops of 6 medium green peppers; remove seeds and membrane. Precook green peppers in boiling, salted water about 5 minutes; drain. Sprinkle inside of cups generously with salt. Cook 1 lb. ground beef and 1/3 cup chopped onion till meat is lightly browned. Season with 1/2 tsp. salt and dash pepper. Add tomatoes, 1/2 cup water, 1/2 cup uncooked long grain rice, and 1 tsp. Worcestershire sauce. Cover and simmer till rice is tender, about 15 minutes. Stir in 4 oz. sharp process cheese, shredded. Stuff peppers; stand upright in 10x6x1 1/2-inch baking dish. Bake, uncovered, at 350° for 20-25 minutes. Serves 6.
Mix together sugar, shortening, eggs, sour milk, bananas and nuts. Sift and add the flour, soda, baking powder and salt. Mix together. Bake at 350° for 1/2 hour or a little longer. Let stand 20 minutes or so and turn out. When completely cool, wrap in foil or put in plastic bag. Can be eaten warm.
Tender-cook macaroni according to package directions; drain. While macaroni cooks, bring tomatoes, undrained beans, parsley, garlic and seasonings to a boil in large saucepan over medium heat. Add macaroni; cover and simmer, stirring frequently, for about 10 minutes (add a little water, if necessary, to prevent sticking). Pour into serving dish; sprinkle with cheese. Makes 10 servings, 320 calories per serving.
Fry bacon after you cut into smaller pieces. Add onion, sugar and seasonings. Add beans. Pour into casserole dish. Bake at 350° for 45 minutes.
Put sugar in bowl and add egg whites, flour, baking powder and vanilla. Mix well and add pecans. Bake at 350°. Cut into squares while still warm.
Shred cabbage. Place in a buttered baking dish. Add remaining ingredients which have been mixed together. Cover with bacon slices. Cover dish. Bake at 350° for 35 minutes. Remove cover and continue baking until bacon is crisp.
Heat oil in saucepan. Add onion and garlic. Saute until golden brown. Add beef and fry until brown, then add all spices together with tomato paste and simmer for 5 minutes. Add tomatoes and simmer at least 45 minutes.
Combine water, oatmeal and Crisco. Mix eggs, sugars and vanilla. Add to the oatmeal mixture. Mix the remaining ingredients by sifting. Add to the other mixture. Pour into a 9 x 13-inch pan, greased and floured. Bake at 350° for 45 minutes. Spread with the topping while still hot.
Preheat oven to 325°. Grease a stem pan or Bundt pan.	Blend all ingredients together medium speed of a Mixmaster. Blend until mixed. Bake for 1 hour in 325° oven. Remove from oven and cool 15 minutes. Remove from pan to continue cooling.
Cook onions and celery in butter until tender. Blend in seasoning. Pour over breads. Add eggs, broth and chicken pieces. Toss together. Bake in greased, 9-inch, square baking pan at 150°.
Dissolve jello in hot water. Chill until slightly thickened but not set. Mix cranberries, celery, nuts and sour cream and add to jello. Chill and serve.
Mix together dressing and melted butter. Place 1/2 on bottom of buttered 9 x 13-inch pan. Saute zucchini, onion and carrots. Add sour cream and soup. Put on top of dressing in pan. Top with remaining dressing. Sprinkle with cheese, if desired. Bake at 350° for 35 to 40 minutes.
Cook spaghetti and drain. Mix with remaining ingredients. Refrigerate overnight. (This makes a large amount and I would recommend cutting recipe in half unless serving to large crowd.)
Peel and dice the eggplants; sprinkle with salt and leave in a colander with a plate and weight on top for 2 hours to drain. Then rinse and dry. Saute the piece of chili pepper and the garlic until it has turned brown. Discard it and fry the diced eggplants in the oil. When golden brown and crisp, remove and drain in paper towels. Cook the spaghetti in plenty of boiling, salted water until al dente; drain and turn into a heated serving dish.
Put raw potatoes in food processor. Mix all ingredients in bowl. Beat well. Heat oil in an iron pan. Pour batter 2 tablespoons at a time. When it starts to bubble, it is cooked.
Mix all ingredients and pour over pecans in unbaked pie shell. Bake at 350° for about 45 minutes or until brown and firm.
Melt butter in an 8 x 12-inch dish. Mix milk, flour and sugar. Add to butter. Add peaches, but do not stir. Bake at 375° for 40 minutes or until golden brown.
Brown ground beef, season and drain. Meanwhile, cook noodles according to package instructions, drain. Mix beef, noodles, soup and sour cream. Stir and mix well. Heat and serve.
Place chicken in a large pan. Add water, bay leaf, salt and pepper. Heat to boiling, reduce to simmer and cover. Simmer 1 hour, until chicken is tender. Remove chicken and save broth. Skin and bone chicken and cut into bite-size pieces. Add soup, chicken and tortilla pieces to chicken broth. Simmer for 15 minutes, stirring occasionally to separate tortillas.
In skillet in hot oil, cook chicken 10 minutes or until browned on both sides. Spoon fat off. Skin and debone. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken. Top each piece of chicken breast with a lemon slice. Reduce heat to low; cover. Simmer 5 minutes or until chicken is fork-tender, stirring occasionally. Serves 4.
Cook pasta until tender. Drain and rinse in cool water. Mix in large bowl the chopped tomatoes, chopped onion, crumbled Feta cheese, 1 finely grated clove garlic, celery seed, poppy seed, basil and cooked pasta. Gently toss together and add balsamic vinegar and olive olive. Serve cold, sprinkled with sunflower seeds just before eating so they stay crunchy.
Beat eggs and salad oil until foamy. Add sugar, spices, vanilla, salt, soda and flour. Mix well. Add apples and nuts. Bake in greased 9 x 13-inch pan in a 350° oven for 45 to 60 minutes.
Mix all ingredients in saucepan. Heat to boiling point. Good on any meat filling recipe.
Beat eggs. Beat in sugar and vanilla. Mix flour, baking powder and salt. Sift over coconut and nuts. Add to sugar and egg mixture. Spread over crust. Return to 375° oven. Bake 30 minutes. Cut into bars and let cool in pan.
Combine first 5 ingredients in bowl. Make a well in center and add next 4 ingredients. Mix until moistened. Place in greased or paper-lined tins filled 3/4 full. Bake at 425° for 20 to 25 minutes. (Especially good with red raspberries.) Makes 18.
Combine rhubarb, sugar and salt in a saucepan. Cook over low heat until rhubarb is tender (do not stir or add water). Bring quickly to a boil. Remove from heat. Add Jell-O. Stir gently, just until dissolved. Add remaining ingredients; chill until very thick, then spoon into individual molds or a 1 1/2-quart mold. Chill until firm. Unmold.
Mix first three ingredients. Press in 9 x 13-inch pan. Mix remaining ingredients. Pour over batter. Bake at 375° for 10 minutes; turn down to 325° for 30 minutes.
Beat eggs well. Gradually add other ingredients. Bake in a Bundt pan for 45 minutes at 350°. Pecans may be added if desired.
Mix together as listed. Add sugar to your mayonnaise and mix a little before adding to the rest of the salad. It is better to leave in refrigerator a couple of hours or overnight before serving. Makes a 3-quart bowl.
Melt margarine in Dutch oven (not iron) and add salt, pepper and paprika. Add tails and saute 5 minutes. Set aside. Saute onion, peppers and garlic 10 minutes. Combine with crawfish and add water and Worcestershire sauce. Simmer, stirring occasionally, for 40 minutes. Add cornstarch to thicken. Serve with rice and garnish with onion tops and parsley.
In a bowl, beat together sweet potatoes, melted butter and milk. Set aside. Combine cake flour, all-purpose flour, baking powder and salt in a wide, shallow mixing bowl. Stir with wire whip until thoroughly mixed. Stir in ham. Using as few strokes as possible, stir sweet potato mixture into dry ingredients. Dough should be soft and slightly sticky. Sprinkle work surface with sesame seeds, covering area about 1 foot square. Turn dough onto prepared surface. Sprinkle top with sesame seeds and pat out into rough square about 9-inches on each side and 1/2-inch thick. Add seeds as necessary to keep fingers from sticking. Using sharp knife dipped in flour, cut dough into squares. Transfer squares to generously buttered baking sheet, placing squares at least 2-inches apart. Bake at 450° for 20 minutes or until well browned. Cool squares on wire racks if biscuits won't be eaten right away. Makes 16 biscuits.
In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in two cups of flour and remaining water. Add enough remaining flour to form a soft dough . Shape into a ball. Do not knead. Place in greased bowl, turning once to grease. Cover and let rise in a warm place until double in size. Divide into thirds. Shape each portion into 15 balls and arrange in 3 seasoned 9-inch pans. Cover and let rise. Bake at 375° for 20 to 25 minutes.
Mix ingredients in order given. Bake in a tube pan or 9 x 13-inch pan. Bake at 350° for about 1 hour for tube pan or about 35 to 40 minutes for a 9 x 13-inch pan. Test for doneness with a toothpick.
Cream together oleo and sugar. Add melted chocolate. Add eggs, one at a time; beat 5 minutes after each egg. Pour into baked pie shell. Refrigerate.
Cook over high heat to hard crack stage (290° or 300° on candy thermometer). Remove from heat and add 1 (1 gram) bottle of oil flavoring and desired food coloring. Stir only enough to mix well. Too much stirring will cause candy to turn to sugar.
Put meat in buttered casserole. Sprinkle with salt and pepper. Slice 2 onions or add 1/2 package onion soup mix. Add carrots and potatoes (whole or halved) on top of meat. Cover with 1 can tomato soup. Bake at 300° for 4 hours. No peek!
Make crust according to directions on graham cracker crumbs package. Beat egg yolks, then stir in condensed milk, lemon juice and rind. Turn into shell. In small bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake at 350° for 15 minutes, or until meringue is golden brown. Cool and chill before serving.
Cook broccoli according to package directions, omitting salt. Drain well. Cut spears in half crosswise.
Cook spaghetti in boiling salted water until just tender; drain. Drain salmon, reserving liquid. Add enough milk to liquid to make 2 cups. Remove skin and bones from salmon and break into large pieces. Melt butter or margarine in saucepan; stir in flour, salt, pepper and nutmeg. Add liquid. Cook over medium heat, stirring constantly, until thick and smooth. Remove from heat; add sherry. Add spaghetti, salmon and mushrooms. Pour into 1 1/2-quart casserole. Combine cheese and crumbs and sprinkle over top. Bake at 350° for 35 to 40 minutes.
Cook sugars and syrup until boiling. Remove from heat. Add peanut butter until dissolved. Add Rice Krispies and put into greased pan.
Bring sugar, milk and oleo to boiling point. Cook over medium heat 4 1/2 minutes, stirring occasionally. Break chocolate into pieces. Mix with chocolate chips, marshmallow cream and salt in large bowl. Pour hot sugar-milk mixture over the chocolate pieces, mix thoroughly until all is melted. Use beater if you like. Add vanilla and nuts. Pour into large buttered pan and cool in refrigerator. Cut into pieces. Makes a lot and keeps beautifully.
In long baking dish, place a solid layer of whole graham crackers. In saucepan, melt margarine with sugar. Beat in egg and evaporated milk. Simmer until thick, stirring constantly. Remove from heat and add coconut, pecans and graham cracker crumbs. Pour this mixture over cracker layer. Cover with another layer of whole crackers laid close together.
In a large bowl, combine sour cream, brown sugar and salt. Stir in egg yolks and melted butter.
Heat 1 cup juice to boiling. Dissolve lemon jello in juice. Add Knox gelatine to remainder of cold juice to soften. Combine both juice mixtures and stir in remaining ingredients. Chill until firm. Serve on spinach leaves with mayonnaise.
Carefully peel orange so peel is in one continuous spiral. Combine peel, milk, sugar, rice and salt in top of double boiler. Cover and cook over (not not touching) gentle boiling water until rice is tender (about 45 minutes). Stir occasionally during first part of cooking. Remove peel. Combine egg yolk and cream. Stir a small amount of hot mixture into yolk mixture. Return to hot mixture and blend thoroughly. Continue cooking (covered) until it thickens (about 45 minutes), stirring occasionally. Stir in vanilla. Top servings with a sprinkle of sugar and cinnamon or whipped cream
Mix sour cream, cheese, olives and taco seasoning mix. Spread on tortillas and wrap in foil. Refrigerate at least 2 hours. Cut and serve with salsa.
Combine ingredients. Stir over low heat until cheese melts. Yields 3 cups. (I use a double boiler to melt cheese.)
Cook squash and onions until tender. Drain and mash. Add soup, sour cream, salt and pepper. Bake in Pyrex dish, topped with buttered cornbread crumbs at 350° for about 30 minutes or until brown.
Mix first 6 ingredients well and pour into a greased and floured jelly roll pan. Bake at 350° for 15 to 20 minutes. Spread 1 cup warm melted peanut butter over hot cake. Cool completely. Melt one 12 ounce bag of semi-sweet or milk chocolate chips. Pour over cooled cake. Cool and cut into squares.
Heat oven to 350°. Oil an 8-inch square pan. Place oats in blender or food processor. Cover; blend about 1 minute, stopping occasionally and stirring. Set aside. Combine margarine and cocoa. Add sugar, egg and vanilla, mixing well. Stir in oats, flour and remaining ingredients. Pour into prepared pan. Bake for 15 minutes for chewy brownies.
Beat egg whites until dry, stiff peaks form. Gradually add sugar and baking powder, beating well after each addition. Add crushed Ritz crackers and chopped nuts. Bake in an 8 or 9-inch well-greased pie plate. Preheat oven to 350°, then bake pie at 325° for 30 minutes. Cool pie. Cover with whipped cream flavored with vanilla.
Put pie filling in bottom of 11 3/4 x 7 1/2 x 1 3/4-inch pan. Sprinkle cake mix over, then nuts, then pour margarine over top, especially edges. Bake at 350° for 30 to 45 minutes.
Preheat oven to 450°. In a large plastic bag, add all ingredients. Close bag and shake until potatoes are coated. Empty potatoes into shallow baking pan. Bake 40 minutes or until potatoes are tender and brown.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Foil-line a 14-inch pizza pan and place slices, overlapping edges slightly. Bake at 375° for 12 minutes or until golden brown. Cool. Invert onto serving platter or plate. Carefully remove foil and turn crust right side up. Combine cream cheese, sugar and vanilla. Mix well. Spread over crust. Arrange fruit on this, each in a circle. Combine water and preserves and drizzle over for a glaze. Fruit that may be used: Sliced strawberries, peaches, pineapple, kiwi, etc.
Beat eggs slightly and add sugar and salt; blend well. Add milk and vanilla and continue mixing ingredients. Strain if desired. Pour into seven buttered baking cups on muffin cups. Sprinkle with nutmeg. Pour one cup of warm water in big cake pan and then arrange the custard cups in this water bath. Bake in moderate oven approximately 40 to 45 minutes or until knife inserted at edge of custard comes out clean. Remove cups from water and cool.
Mix peaches with 1 cup sugar. Let stand. Put butter in a 9-inch square pan and melt in 325° oven. Combine rest of sugar, flour, baking powder, salt and milk. Make a batter and spoon over melted butter. Do not stir. Spoon peaches on top of the batter. Do not stir. Bake for 1 hour at 325°. Serve warm.
Beat ingredients for 2 minutes. Grease and flour Bundt pan. Line bottom of pan with 1/2 cup chopped pecans and pour batter over pecans. Bake at 325° for 55 minutes.
Begin the sauce. Saute the onion, garlic and mushrooms in the oil until onion is golden. Stir in tomatoes, tomato sauce, basil and oregano; simmer for 20 to 30 minutes. Mix spinach, tofu, nutmeg, salt and pepper in a bowl. Spread 1/2 cup of sauce over bottom of 9 x 12-inch casserole. Cover with a layer of uncooked noodles, then 1/2 tofu spinach mixture. Spread 1/2 remaining sauce over this. Repeat until all ingredients are used. Cover tightly with foil and bake at 350° for 1 hour. Let stand 10 minutes before serving.
Mix first 3 ingredients; pat into a 9 x 9 ungreased dish. Bake 10 minutes at 350°.
Prepare brownie mix as directed. Bake in greased 12-inch pizza pan at 350° for 25 minutes. Cool thoroughly in pan. Transfer to platter. Spread peanut butter over brownie. Pour milk into shaker cup and shake for 1 minute. Let stand until slightly thickened. Pour pudding over brownie. Spread with whipped topping. Refrigerate at least 1 hour. Drizzle with syrup and sprinkle with nuts. Cut into wedges.
Combine milk and vinegar. Cream butter and sugar thoroughly; add egg and molasses. Beat well. Add the soured evaporated milk and blend well. Add sifted dry ingredients. Drop from teaspoon on buttered sheet. Bake in a moderate oven (375° to 400°) about 15 minutes.
Trim fat from chops. Render fat in frying pan and remove. Season chops with salt, pepper and paprika. Brown in fat in pan; cover, reduce heat and cook until tender. In the meantime, combine remaining ingredients (except orange slices) in a saucepan and cook over low heat, stirring until partially thickened. Add the orange slices to sauce and continue simmering until sauce is thickened and orange slices are glazed. To serve, place an orange slice on each chop and spoon sauce over it.
Mix dry ingredients. Cream sugar and eggs and shortening. Add sorghum and water. Mix well. Add dry ingredients and stir until mixed. Drop by teaspoons on a greased cookie sheet. Bake at 350°. Nuts or raisins may be added.
Mix together sugars and shortening; beat in remaining ingredients. Make balls and roll in sugar. Press with thumb onto ungreased cookie sheet. Bake at 350° for 5 to 8 minutes, then add Kisses and bake an additional 2 minutes.
Preheat skillet on low heat. Add 1 teaspoon oil for each serving. Lightly butter one side of bread. Cut a hole with donut cutter in center of slice of bread. Place buttered side down in skillet. Break an egg in hole of bread. Cook over low heat until egg white turns white. Add 1 to 2 tablespoons of water to skillet. Cover until film forms over yolk. For over-easy eggs in a nest, turn gently and cook a little more.
Dissolve jello in hot water and pour over drained pineapple. Reserve juice. Cover with marshmallows and refrigerate until firm.
Cook vermicelli in large pot. In separate skillet, brown ground beef, onions and bell pepper; drain. Add remaining ingredients and simmer approximately 30 minutes. Mix with vermicelli before serving.
Bake first 7 ingredients until cooked in center. Have ready the marshmallows. When cake is baked, pour marshmallows over top of cake, then ice with:
In saucepan, mix all ingredients, stirring well. Cook over low heat for 15 minutes or bake 1/2 hour in 350° oven in baking dish. Serve with French fries or macaroni.
Beat eggs; add ingredients and blend well. Bake at 350° for 40 minutes or until brown.
Grate all vegetables; mix together. Add cream cheese, salt, celery salt and vinegar. Spread on sandwich bread.
In a medium bowl, combine all ingredients. Mix well and chill for at least three hours or overnight. Serve with fresh veggies or put in a loaf of bread and serve with bread cubes.
Mix all ingredients and pour into pie shell. Bake at 350° for 25 to 30 minutes.
In a mixer, combine first 4 ingredients and 2 cups flour; mix. Add yeast and 1 cup flour. Add other flour and knead. To make cloverleaf rolls, place 3 balls of dough in well oiled pan. Let raise to top of pan. Bake at 425° for 12 minutes or until brown.
Start with potatoes (elementary my dear Watson); one medium potato for each person plus one for the pot. Peel and dice . . . (how fine? Just to fit the mouth of those who are going to guzzle them). Add diced onions, celery and parsley, just enough to please the taste buds or whatever is laying around the kitchen. Add salt and water (enough to see it peeking through the diced mixture). Boil until soft. (To test for doneness, drop a "dice" on the floor and step on it. If it squashes, it's done!) Take off lid and let steam escape while potatoes are cooking, have milk out of refrigerator to get to room temperature. Never add cold milk to stewing potato mixture. They will stage a fight and clench themselves into fists of curdles. While this concoction is in the making, put a "hunk" of butter or oleo in a frypan (size of hunk depends on whether you're a calorie counter). Add a scoop of flour; stir over medium heat until nice sun-tanned colored pebbles are formed.