HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk, potato water, sugar and shortening. Scald and cool. Soften yeast in cup of warm water with teaspoon of sugar. Let stand until it forms. Combine all ingredients, add flour to make a stiff batter. Let stand 20 minutes. Knead on a floured board until smooth and elastic. Add flour as needed to prevent sticking. Place in greased bowl, cover and store in refrigerator. Shape in rolls 3 hours before serving and let rise until double. Return unused dough to fridge. Bake at 400° for 15 to 20 minutes.
Cream margarine and sugar; add eggs alternately with flour. Add vanilla and almond flavoring. Bake in greased and floured tube pan at 315° for 1 hour and 30 minutes.
Mix ingredients and roll into ball. Flatten with fork dipped in sugar. Place on cookie sheet. Bake at 350° for 10-12 minutes. Let cool some before gently removing from cookie sheet. Makes approximately two dozen.
Mix flour, salt, pudding, egg and milk together. Pour into a 9 x 13-inch pan. Spread peaches over top.
Dissolve yeast in warm water. Water should be very warm, but not hot. Add water, sugar, salt and lard together, then add yeast which has been dissolved in water.	Then add flour, one cup at a	time. Let stand for 2 hours or until double. Knead and put in pan. Let stand until ready to bake.
Combine first 9 ingredients; cover and chill. To serve, spoon mixture onto lettuce leaves and garnish with lemon wedges, if desired. Yield: 4 servings.
Soak peas overnight or use 2 cans, drained. Cook peas 20 minutes. Add rice. Cook until soft, approximately another 15 minutes). Add chicken soup mix, chopped onion, diced chicken, raisins, nuts, sugar and oil. Stir. Heat just before serving. Mmm! Delicious!
In a large bowl, beat cream cheese until smooth. Add the sour cream; mix well. In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in cool whip. Toss the cracker crumbs and butter. In a trifle bowl, layer half of the cream cheese mixture; crumbs and pie filling. Repeat layers. Refrigerate until serving.
Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Combine rice, spinach and next 3 ingredients.
Mix the first 4 ingredients together in salad bowl. Make dressing of remaining ingredients. Pour dressing over salad and enjoy.
Peel, dice and boil potatoes. Mash while hot with butter. Stir in "dollop" of mayonnaise. Add milk (or half and half) until desired consistency is reached. Salt and pepper to taste.
Heat oven to 350°. Grease and flour 13 x 9-inch baking pan. Mix butter and 1 egg in large bowl with electric mixer until crumbly. Press in bottom of prepared pan. Bake for 8 minutes and remove from oven.
Prepare cake mix according to directions in a 9 x 12 x 2-inch pan and let cool.
Preheat oven to 425°. Prepare hot roll mix according to package directions except omitting egg and margarine and adding 1 1/4 cups hot water and 2 tablespoons olive oil to flour and yeast mixture. Knead dough 5 minutes. Divide dough into 8 pieces; let rest 10 minutes. Mix together remaining ingredients. Roll each dough piece on lightly floured surface into 6-inch circle. Spoon 1/2 cup cheese mixture onto each piece; fold dough over filling to form half circle; press with fork to seal edges. Place on 2 greased cookie sheets. Prick tops with fork. Bake at 425° for 12 to 15 minutes or until golden brown. Serve warm.
Mix first 3 ingredients and put in microwavable bowl. Cook for 1 minute. It is great hot.
Cook chicken or wild duck in salted water; debone. Saute onion, celery. Add to cooked rice. Stir in mushroom soup pimentos; pour in baking dish. Top with grated cheese. Bake at 400° for 20 minutes. Serve with garlic bread and salad. We love it made up especially for our son, Bob and all his wild ducks.
In large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven for 50 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Dissolve yeast in warm water; add vegetable oil. Add remaining ingredients, stirring in flour until stiff. Put on board and turn until dough is no longer sticky. Store in refrigerator. Bake at 450°. Will keep several days in refrigerator.
About 2 hours before serving, in large Dutch oven over medium-high heat in hot oil, brown meat well on all sides. Chop one tomato and add with 1 1/2 cups water, salt, pepper and red pepper. Cover and cook over low heat for 1 1/2 hours or until meat is tender.
Mix dry pudding and pineapple. Then add cherries, marshmallows and pecans. Last, add Cool Whip. Refrigerate 2 to 3 hours before serving.
Cream butter, sugar and eggs. Add vanilla and sour cream. Add sifted ingredients. Mix pecans, 2 tablespoons sugar and cinnamon. Pour 1/2 batter into tube pan, sprinkle sugar mixture and add rest of batter. Bake at 250° for 1 hour.
Preheat oven to 325°. Lightly grease a 9 x 5-inch loaf pan and set aside. In a bowl, mash bananas (you should have 1 cup). Beat in sugar, then egg and butter. In another bowl, stir together flour, salt and baking soda. Add to banana mixture and stir just until all flour is moistened. Pour batter into prepared pan and bake for 55 to 60 minutes. Let loaf cool in pan for 10 minutes, then remove to cool completely.
Combine vinegar, oil, sugar, pepper, water, salt and celery seed. Warm just a little. Allow to cool slightly and while still warm, pour over cabbage, green pepper, carrot and onion. Let set for 1 hour before placing in refrigerator. This will keep quite awhile.
Drain pickles and rinse 2 or 3 times while in jar. Slice pickles and place in bowl. Add sugar and vinegar and stir until sugar is dissolved. Place back in original jar and refrigerate.
In a medium saucepan, cook the bacon and chopped onion until onion is brown. Add the undiluted potato soup. Drain the clams. Pour the liquid into a measure and add enough milk to make 1 3/4 cups. Gradually stir the mixture into ingredients in saucepan. Heat to boiling, stirring a few times. Add clams and reheat, but do not boil. Add 1 tablespoon margarine/butter and serve.
Combine all ingredients, let stand 15 minutes. Pour into pie shell. Dot with butter. Cover with top crust and cut slits in top. Bake 25 minutes at 375°. Remove foil and bake 25 minutes more. Let stand before cutting. For large pie, double this recipe.
Moisten mustard with enough water to make a paste. Allow to stand for 10 minutes. Add remaining ingredients. Shake well.
Combine all ingredients and pour into unbaked pie shell. Bake at 325° for 30 to 45 minutes or until done.
Cream shortening and sugar. Add eggs. Sift flour, baking powder, soda and salt. Add to shortening mixture. Mix thoroughly. Add bananas, buttermilk, vanilla and nuts. Mix well, pour into 3 small greased and floured loaf pans. Bake one hour at 350 degrees.
Mix and chill for 4 hours. Spread on tortillas. Roll up and slice.
Melt butter and mix with sugar. Add flour, eggs, vanilla and walnuts. Melt chocolate and add. Pour in 2 greased pie pans and bake at 325° for 25 minutes. (Won't be done to touch.)
Drive to closest Kentucky Fried Chicken. Go through the drive through window, order the family snack pack (my favorite is the original recipe, but you can get extra crispy, whichever you prefer). Pay cashier and go home to a wonderful chicken dinner, with no mess to clean up.
Saute onions, garlic and celery. Add shrimp and cook until shrimp turn pink. Add flour and mix well. Add seasonings and mushroom soup, sliced mushrooms, green onion and parsley. Simmer for 20 minutes. Add sour cream. Serve over steamed rice or pasta. Serves 4 persons.
Dissolve yeast in 1/2 cup warm water. Mix in 1 cup warm water, sugar and potato flakes. Let sit out all day. Refrigerate 2 to 5 days. Take out after 2 to 5 days; add to this 1 cup of warm water, 2/3 cup sugar and 3 tablespoons of potato flakes. Let sit out all day or overnight. Use 1 cup of starter for first batch of bread. Refrigerate remainder. Feed every 3 to 5 days with 1 cup warm water, 2/3 cup sugar and 3 tablespoons potato flakes.
Blend until smooth. Take a small amount and shape into a ball. Roll very thin. Bake on lefsa grill. Place a cloth over lefsa while cooling. Store in plastic bag in cool place. Keeps better in freezer.
Mix juice of lemon, pineapple (do not drain) and sugar; heat. Pour over gelatin. When it begins to set, add whipped cream and grated cheese. Let set in refrigerator until it is firm. Serve on lettuce leaf. Serves 8.
Two hours before serving, remove stems and cores from tomatoes. Cut each in half lengthwise and remove seeds, leaving as much moisture in tomatoes as possible. Slice each tomato half into 4 long wedges. Place in glass or porcelain container. Add the olive oil; toss together very slightly. Slice the garlic cloves very thinly; add to tomatoes. Pit the olives and chop coarsely. Add to the tomatoes. Sprinkle salt and pepper, pepper flakes and the basil. Toss all gently and refrigerate at least 2 hours. When ready to serve, cook pasta until it is al dente. Drain pasta and place in a large serving bowl; add the cold sauce and toss well. Serve immediately.
Boil without stirring until it hardens when dropped into cold water, then stir in a teaspoon of soda and pour into a buttered dish. When cool enough to handle, pull until candy is light and no longer sticky to the touch. Lay candy out on waxed paper. When cold, cut with scissors in 2 or 3-inch strips. Store covered at room temperature. Do not refrigerate. This candy does not keep long.
Wash hens and pat dry; season with salt, paprika and pepper. Rub lightly with oil. Combine remaining ingredients for stuffing and toss lightly. Divide stuffing among hens. Place in roasting pan and roast for 1 hour in 350° oven.
Melt butter with onion. Mix remaining ingredients and bake at 375° for 45 minutes to 1 hour.
Boil water and add orange Jell-O. Stir until dissolved. Add sugar, lemon juice and pineapple. Mix well and pour into a gallon plastic milk jug and finish filling with water leaving space for liquid to expand as it freezes. Close jug and shake to mix. Freeze. Take jug out of the freezer the day you plan to use punch (6 to 8 hours to thaw enough to pour in bowl). Serves 16 cups.
Combine rhubarb, raisins, walnuts and lemon juice. Mix together sugar, flour and butter; pour over top. Dot with butter on top. Bake at 450° for 15 minutes, then bake at 350° for 40 minutes.
Mix all the ingredients well. Use a deep ovenproof bowl or casserole dish. Roll 1/3 of the pie dough, cut it into strips and place half of the strips on the bottom of the bowl.
Mix beef, onion, garlic, salt, cereal, eggs and pepper. Shape into bite-size balls.
Preheat oven to 325°. Cream butter in large bowl of mixer. Add eggs, flour and sugars. Add rum, mixing to blend. By hand, stir in chips and nuts. Pour into pie crust and bake for 1 hour or until the center of the pie is set.
Mix all together and let set 5 to 6 hours or overnight in refrigerator. Bake at 350° for 20 minutes or until brown in greased muffin tin. Makes 5 to 6 dozen. Batter will keep in refrigerator for 5 to 6 weeks and can be baked fresh, as needed.
Cover with salt the tomatoes, peppers and onions; let stand overnight. Drain and add other ingredients and boil 15 minutes. Can, following manufacturer's instructions.
Heat together cranberry sauce, onion soup and dressing in a sauce pan to dissolve. Pour over chicken in baking dish.
Bring shortening and water to boil. Add flour and salt simultaneously and stir vigorously to blend. Continue to cook and stir until the mixture forms a smooth ball and comes away from the sides of pan. Remove from the heat; add eggs, one at a time, beating thoroughly after each addition, until the mixture is smooth and satiny.
Cream sugar and shortening; add eggs one at a time and vanilla. Stir together flour, salt, soda and cocoa. Add flour mixture alternating to the creamed mixture with the applesauce. Pour into a greased and floured 9 x 13-inch pan. Sprinkle chocolate chips, nuts and sugar over top. Bake 35 minutes in a 350° oven.
Put the sauerkraut, including the juice, into a large pot. Cut all of the meat into small cubes and add it to the pot. Add enough water to come almost to the top of the ingredients. Add 1/2 cup of the wine. Cover and cook on low heat for 1 1/2 hours. Chop the cabbage and add it. Peel, core and chop the two apples and add them. Cook about 1/2 hour more. Add the last 1/2 cup of wine when ready to serve. Reheats and freezes well.
Remove all fat and skin off shoulder. Score 1 inch deep 2 inches apart on both sides. Mix all ingredients thoroughly. Add enough water (2 to 4 tablespoons) to make thick paste. Rub sauce on meat as much as will adhere to meat. Smoke in water smoker 12 to 16 hours at 225° to 275°. Be sure to keep water in smoker at all times. A few hickory chips mixed with charcoal gives added flavor.
Mix all ingredients together. Drop by teaspoon on a greased cookie sheet for 12 to 15 minutes at 350°.
In a two-quart baking dish, combine string beans and mushroom soup. Top with French fried onions. Microwave on High 10 to 15 minutes.
Sprinkle roast with Accent, tenderizer, salt and pepper. Flour all sides of roast well.	Brown in skillet with hot oil on all sides. Place roast in a large Dutch oven and pour soups and waters, which have all been mixed together, over roast. Bake at	350° for 2 1/2 hours turning once after first 1 1/4 hours of baking time. May add carrots and potatoes at turning time if you desire.
Spread bean dip on tortilla and sprinkle with grated cheese. Roll up. Heat in microwave. Dip in salsa. Great after school snack!
Cream butter, brown sugar, and granulated sugar. Add eggs one at a time. Add flour slowly. Fold in pecans. Bake at 350 for 50 minutes. They will look slightly undercooked. Cool. Cut into squares and roll on powered sugar.
Mix cake mix, 1 egg and margarine. Press in a 13 x 9 pan. Mix together all other ingredients and spread on top. Bake at 350 degrees for 40 minutes.
Add powdered sugar to margarine while still warm. Beat quite a while (5 minutes). Frosting should be thin enough to run. Hold cooled cupcakes upside down. Dip top into frosting, twisting to coat top of cupcake. Easy way to frost large batches of cupcakes.
Combine peaches and marshmallows in a 2-quart shallow baking dish. Blend the remaining ingredients in another bowl and mix until crumbly. Spread over peaches and bake at 375° for 30 minutes.
In large skillet, saute onion and meat until meat is browned. Drain grease. Add mushrooms and all other ingredients except cheese and olives. Simmer, covered, for 15 minutes. Stir in 1 1/2 cups of the grated cheese, half olives and cook until the cheese is melted. During the time the meat mixture is simmering in boiling water with 1 1/2 teaspoons olive oil, cook the pasta, 1/2 less time than the directions indicate. Drain thoroughly and pour into greased 9 x 13-inch Pyrex casserole. Fold in meat mixture with the pasta and mix. Sprinkle with the remaining 1/2 cup of cheese and olives. Bake in preheated 350° oven for 20 minutes. This recipe may be made ahead of time and served later. If the recipe is room temperature at least 20 minutes will be needed to heat the dish completely. For salt-free, eliminate Paul Prudhomme's Meat Magic. The dish is even more delicious the next day (keeps for a week in refrigerator). Serves 4 to 6, but warning, the men always come back for seconds.
Brown ground beef with onions, celery and green pepper in a large pot. Drain off fat and add remaining ingredients, mixing well. Simmer over low heat until the vegetables are tender and the mixture thickens, 30 to 45 minutes. Serve on hamburger buns. Serves 6.
Mix broccoli, grated onion, soup mixture, mayonnaise, eggs and cheese. Place in a casserole dish; sprinkle with Pepperidge Farm herb stuffing on top and dot with butter. Bake at 350° for 40 to 45 minutes.
Cream butter. Add sugar and eggs. Beat until smooth. Alternately add flour and salt with the milk. Grate rind of lemon into bread batter. Pour into greased bread tin. Bake 1 hour at 350°. Cool 5 to 10 minutes and add the glaze.
Dissolve jello in hot water. Add sherbet immediately. Cool some. Add pineapple and orange slices. Chill until set.
Dredge chicken in flour to coat. In 4-quart saucepan heat oil. Add chicken and cook over medium-high heat, stirring frequently, until lightly browned, about 1 minute. Add parsnips, carrots, mushrooms, bell peppers, celery, turnips, leeks and garlic. Cook, stirring frequently, until bell peppers are tender, 3 to 4 minutes. Add broth, 3/4 cup water, bay leaves, salt and pepper. Bring to a boil. Reduce heat to low, cover and let simmer until carrots are soft, about 10 minutes. Stir in peas and parsley. In small bowl, combine cornstarch and 1/4 cup water, stirring to dissolve cornstarch. Stir into chicken-vegetable mixture and cook, stirring constantly, until mixture thickens, about 1 minute. Remove and discard bay leaves.
Combine beef, onion, eggs and Grape-Nuts cereal. Place in 9 x 13 baking dish and form into loaf. Poke several indentions on top with your thumb.
Spread the 12 triangles of crescent rolls in a 10 x 15-inch jelly roll pan. Pinch all seams together. Bake at 350° for about 11 minutes or until brown. Cool.
Mix fruit with 1 cup sugar. Put the stick of butter in a 13 x 8-inch baking dish and let it melt. Prepare batter from the flour, remaining sugar and baking powder. When butter is melted, put batter in dish and then put the fruit on top. Do not stir! Batter will rise to the top during baking. Bake at 350° for 1 hour. Enjoy! This is very yummy!!
Place half the butter and all of oil in pan; saute shallots until transparent. Add shrimp and scallops. Cook about 1 minute. Add basil and dill; stir. Add wine and cook on medium heat until liquid is halved. Add half and half; simmer until sauce thickens, about 5 minutes. Add remaining butter and Parmesan cheese to cooked pasta; toss. Top with shrimp and serve.
Cream shortening, sugar and vanilla. Add beaten egg yolks. Combine dry ingredients and add to creamed mixture, alternately with milk. Add nuts and fold in stiffly beaten egg whites. Pour into greased tube pan and bake at 350° for 30 minutes or until toothpick comes out clean.
Drain pineapple and oranges, slice bananas and sprinkle with lemon juice. Combine all ingredients. Refrigerate until time to serve.
Peel mandarins, taking off white membrane from fruit. Place in 2-inch baking dish.
Beat eggs lightly. Add syrup, brown sugar, salt, lemon juice and flavoring. Mix well. Stir in pecans and pour in large unbaked pie shell. Bake 10 minutes at 425°. Reduce heat to 325° and bake 40 minutes.
Combine cream cheese, horseradish and bacon. Fill mushroom caps with cheese mixture. Place on greased cookie sheet and bake at 325° for 30 minutes. Serves 6.
Mix shortening, butter, sugars, eggs, vanilla and peanut butter together. Add flour, baking powder, soda and salt to cream mixture. Blend well. Spoon onto ungreased cookie sheet. Press with a fork and bake at 350° for 10 minutes. Delicious!
Simmer cranberries, apples, sugars, raisins, spices and 1 cup of water uncovered in a 4 quart saucepan over medium heat stirring frequently until juice is released from berries (approximately 15 minutes).
Place the beef on the rack in a broiling pan. Broil 4 inches from the heat about 4 minutes on each side or until the meat is browned. Then put vegetables in the pan and cook them for 20 minutes. Place the tomatoes and juice in the pan and let simmer for 45 minutes.
Mix ingredients together with exception of 1/4 can tomato sauce. Shape into a loaf. Pour remaining tomato sauce over meat loaf and bake on 350° about 1 1/2 hours. Cover top of meat loaf with foil to bake.
Combine the first 3 ingredients in a saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour into greased and floured 13 x 9-inch pan and bake for 35 to 40 minutes at 350°. Cool on wire rack. Pour Fudge Frosting over top. Chill 15 minutes and cut into squares. Garnish if desired. Yields 4 dozen.
Place broccoli on bottom of an 11 x 7-inch pan. Cut cooked chicken into pieces and place over broccoli.
Combine all ingredients in blender. Blend at high speed until smooth, serving immediately. Makes approximately one 12 ounce serving. Calories per serving: 82.
Dissolve coffee in boiling water. Mix first 6 ingredients together; stir well. Sift dry ingredients together. Pour moist ingredients into dry ingredients; stir well. Spray tube pan with nonfat cooking spray. Lightly flour pan. Bake 350 degrees for 40 to 50 minutes. Cool 10 minutes in pan and invert on wire rack.
Dissolve yeast in water. Heat milk to boiling point. Add sugar, lard and salt to hot milk. Let cool to lukewarm; add yeast mix. Add flour. Cover and let rise; work down; let rise again. Roll, cut and let rise again. Deep fry to light golden brown. Drain on paper toweling.
Place rice, chicken (cut into small pieces), chopped bell pepper, salt and garlic in oven dish. Mix well, then add cream of mushroom soup on top. Bake for 20 minutes in oven at 350°. Don't overcook.
Season the meat with salt and pepper. Dredge in flour and brown in vegetable oil. Remove the meat and add some flour to the pan. Stir while heating until brown and add the wine and broth. Bring to a boil and add the mustard. Add the meat and cook over low heat until tender. When nearly done, add the sour cream and cook 1 to 2 minutes longer.
Dip chicken in batter and roll in dry flour. Fry in deep, hot oil.
By hand mix dry ingredients in large bowl. Dissolve oil, molasses in quart measure of hot water. Combine wet mixture to dry mixture. Add one additional cup hot water. When dry ingredients are thoroughly moistened, knead for 10 minutes. Cover with tea towel and let rise in oven with oven light on. Remove, knead thoroughly, divide into 5 loaves, knead and shape. Let rise (no towel). Bake for 40 minutes at 325° (shift around at 25 minutes). Turn out on wire racks, butter top using cloth. Cool, slice, butter and eat!
Put egg in cup. Add vinegar and 1/2 cup water. Beat up with fork. Fill cup up with water. Add to flour mixture, then roll out. Makes enough for 5 crusts.
Mix pineapple, cheese, sugar and flour. Pour into greased casserole dish. Crumble crackers and mix with butter. Put on top of pineapple mixture. Bake 20 minutes at 350°.
Stir all together. Top with Bac*Os chips. Bake at 350° for 30 minutes.
In a bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture. Beat until smooth. Test to see if mixture flows easily through a funnel. If too thick, add milk. If too thin, add flour. In 8-inch skillet, heat oil to 360°. Cover bottom opening of funnel with finger and pour a generous 1/2 cup of batter into hot oil in spiral shapes, initials, etc. Fry until golden brown, about 3 minutes. Turn carefully with tongs and wide spatula. Cook 1 minute more. Drain on paper towels and sprinkle with powdered sugar. Serve hot. Serves 4 to 6.
Remove crust from 2 slices of bread; break bread into small pieces and moisten with milk. Pick over 1 pound crab meat, removing any bits of shell. Add crab meat to bread; add seafood seasoning, salt, mayonnaise, Worcestershire sauce, chopped parsley, baking powder and egg. Mix well. Shape into patties. Fry quickly in hot shortening until brown.
Combine water, chicken stock, ginger, sugar and oil. Add chestnuts, peas and mushrooms. Heat. Cook 5 to 7 minutes. Mix cornstarch and soy sauce. Stir into vegetable mixture until thick.
In a small mixing bowl, beat the cream cheese until creamy. Gradually add the milk, and beat until well blended. Next add the pudding and beat for 1 minute. Pour the mixture into the cooled crust. Chill well. Top with a sprinkling of graham cracker crumbs and serve with whipped cream.
In medium saucepan, combine green beans, sour cream and onion. Heat well. Separate biscuits; cut into 4 pieces each. Spoon hot ham mixture into 1 1/2 quart casserole dish; top with biscuits. Bake for 16 to 20 minutes or until golden brown at 400°.