HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure the yeast. Pour into a small bowl. Measure the sugar and pour into the same bowl. Add 1/4 cup water; let yeast bubble for a few minutes. Measure 3/4 cup water and pour into a large mixing bowl. Add the yeast mixture to large bowl. Measure the oil and add to yeast mixture. Next, add salt and flour to mixture. Use hands to form a round ball. Let dough rest for 5 minutes. When dough has rested for 5 minutes, press into pizza pan that has a thin coat of vegetable oil on it. Then add sauce and your favorite toppings. Bake at 350° for 25 to 30 minutes.
In greased 6-cup souffle dish, combine crackers, cheese and mushrooms. In medium bowl with electric mixer, beat together the eggs, milk, onion, parsley and sage. Pour over mixture in souffle dish. Bake for 1 hour and 10 minutes at 350°.
Mix dressing, oil, dill weed and garlic salt together with wire whip. Pour over crackers, stirring several times in the next hour, then eat! Makes 4 cups plus.
Bring sugar, cornstarch and water to boil, stirring all the time. Cook until thick and remove from heat. Add lemon Jell-O. Let cool. Make pie crust and cook. Let cool. Wash berries and put into cooked pie crust. When filling is cool, add red food coloring for red filling and pour over berries. Top with Cool Whip and refrigerate.
Heat oven to 325°. Saute chopped celery and onions in butter until tender. Combine with meats, breads and seasonings. Add parsley and chicken broth. Mix lightly. Turn into greased 13 1/2 x 8 1/2-inch casserole. Bake at 325° for 30 or 40 minutes. Makes 10 to 12 servings.
Cook and cool the vermicelli. Add, when cooled, remaining ingredients. Add salt and pepper to taste. Cover and refrigerate overnight. Keeps 4 to 5 days.
Mix together the first 5 ingredients; set aside. Combine together the rice, onion, celery, peas and chicken. Mix altogether. Let stand overnight.
Blend all ingredients on low for 30 seconds. Heat to boil and simmer 15 minutes; stir occasionally. Makes 2 cups.
Combine flour, salt and pepper in bag. Add 2 or 3 pieces of chicken; shake to coat. Brown chicken and onion in butter in skillet. Combine soup and remaining ingredients; blend well. Pour over browned chicken. Cook, covered, over low heat for about 40 minutes, or until chicken is tender, stirring often. Works best in electric frypan. Can serve with rice.
Fry sausage and pour over cream cheese. Mix well. Take out crescent rolls and cut in half. Spoon mixture into crescent roll. Fold over and pinch together ends or mash ends with fork to seal edges. Bake at 350° for 10 minutes and serve hot.
Mix and chill. Add green sherbet (1 pint to 1 quart).
In stockpot, fry bacon crisp, remove and set aside. Dice peppers and onions and fry in bacon fat, just until tender. Break up tomatoes and add to beans. Combine well. Crumble up bacon and add to beans. Heat and serve. A nice change from the same old baked beans. Great dish for parties or pot-luck suppers.
Mix together all ingredients and place in a greased 9x13-inch pan. Bake for one hour.
Melt chocolate and butter. Add vanilla. Cool slightly. Add Cool Whip. Pour mixture into crust and refrigerate.
Crush Oreos very well. Cream together butter, cream cheese and sugar, set aside. In large mixing bowl mix milk, pudding mix and Cool Whip. Add the mixtures together and mix well using large bowl. Put layers of cookies then pudding mixture until all is used, starting with and ending with crushed cookies. Chill before serving.
Grease 12 muffin cups. Mix thoroughly the shortening, 1/2 cup sugar and egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups 2/3 full and bake 20 to 25 minutes. Mix 1/2 cup sugar and cinnamon. Immediately, after baking, roll muffins in butter, then in cinnamon-sugar mixture. Enjoy.
First prepare the Bordelaise Sauce and keep it warm while cooking the pasta. Cook the spaghetti in the water and olive oil or about 7 to 8 minutes or until al dente. Drain the spaghetti well and toss it with the sauce. Add the cheese and black pepper and serve at once.
Pour grits into boiling water with salt added. Mix and cook until thick. Add margarine, beaten eggs, milk and cheese. Mix well. Pour into casserole dish. Bake at 350° for 30 minutes.
Cream together sugar and oleo. Add eggs, water and pumpkin. Mix dry ingredients and add to egg mixture; mix well. Add nuts. Grease 2 small loaf pans and fill 1/2 full. Bake at 250° for 1 1/2 to 2 hours. Baking at a low temperature keeps bread moist.
Mix Miracle Whip to warm water. Beat well. Add red food coloring and vanilla. Sift and fold in remaining ingredients. Bake at 350° for 30 to 35 minutes.
Mix first 3 ingredients together well. Add milk. Melt oleo in baking dish. Add batter. Pour fruit on top of batter. Bake at 350° until light brown. Batter will come to the top.
Cream sugar and margarine. Beat in eggs, then flour. Combine baking soda and vinegar and mix into dough. Drop by small spoonfuls onto greased baking sheets. Bake at 350° for about 10 minutes. They will not be brown, but if baked too long they will be crisp and not chewy.
Heat oven to 400°. Grease a 9-inch pan. In a small bowl, combine cornmeal, flour, baking powder and salt. Combine sour cream, eggs and Crisco oil. Stir well. Add cornmeal mixture, Cheddar cheese, corn and chilies. Mix well. Pour into pan. Bake at 400° for 30 to 35 minutes or until toothpick inserted comes out clean. Cool 10 to 15 minutes. Cut into squares. Serve warm.
Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9 x 12-inch pan.
Mix thoroughly and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Soak beans in water overnight; do not pour off water. After soaking, add ham hock and cook for 1 hour. Take out ham and dice; return to beans. Add paste, onion, sugar and chilies. Simmer until done, about 3 or 4 hours.
Crack shells on eggs, but do not peel. Mix soy sauce and water in pot; bring to boil. Add 1/2 of the eggs and simmer 15 to 20 minutes. Remove and cool. Cook other 1/2 of the eggs. When all the eggs are cooled, peel the eggs. Cut eggs into wedges and serve.
Cook shells al dente, drain and rinse gently. Press out extra moisture from spinach by squeezing in a colander with paper towels. In a bowl, beat eggs slightly. Add spinach, Ricotta, crumbled tofu and Mozzarella. Add Parmesan cheese, spices and wheat germ. Mix all together very well. Place a thin layer of sauce on bottom of 9 1/2 x 11-inch pan. Stuff each shells and closely pack into pan. Cover shells with sauce. Bake at 350° for 30 minutes.
Prepare all ingredients and put in cooking bag. Cook for 4 hours at 250°.
Cook shells as package directions, al dente. Cook spinach according to package directions; empty into a large bowl. Mix cheeses into hot spinach and let cool slightly. Add salt and pepper to mixture. When shells are cooked, drain and rinse. Brown beef, then add sauce and heat until warm. Stuff shells with cheese mixture and put in a 13 x 9 x 2-inch baking dish. Cover with meat sauce. Cover and bake in 350° oven for 30 minutes until bubbly. Can be frozen. Serves 8 to 10.
Marinate beef in vinegar, oil and seasoning mixture overnight. Alternate beef on skewers with vegetables. Broil 3 inches from the heat for about 15 minutes or grill. Keep basting with the marinade.
In a bowl, mix 1 package of gelatin with 2/3 cup boiling water, until completely dissolved. Line 12 cup mini-muffin pan with cupcake liners. Place 1-3 pieces of fruit (depending on size) into each cup. Pour gelatin over fruit. (The fruit will float to the top of each cup.) Repeat with second package of gelatin and remaining fruit. Refrigerate 2 hours or until firm.
Beat milk, eggs, sugar, vanilla and salt with fork until blended. Stir in bread cubes. Set in 1 1/2 quart casserole in 8 x 8-inch pan. Place baking pan on oven rack. Pour hot water into pan to come 1/2 up sides of casserole dish. Bake at 350° for 1 1/2 hours or until knife inserted is clean.
Cook egg noodles in water with soy sauce. Cook hamburger in skillet until it is in small pieces. Mix in noodles and hamburger meat; add tomato soup and Cheez Whiz. Put in casserole dish. Add cheese to top. Cook at 350° until cheese is melted.
Wash, halve and seed peaches (don't peel). Mix together ingredients and let set overnight. Cook to consistency of peach preserves. Can as you would preserves. Use overripe peaches. They are better and cheaper.
Put brisket in hot pit, put marinade on stove and bring to boil. Add lemon juice, rinds and sauces, tenderizer, vinegar and onion. Boil for 10 minutes, brush on brisket while cooking.
Combine all ingredients. Put in bread and bake for 15 - 20 minutes.
Cook pasta in a large amount of boiling salted water for 9 minutes. Add broccoli. Return to boiling. Cook for 2 to 3 minutes more or until broccoli is crisp-tender. Drain in colander. Rinse with cold water. Drain again.
About 1 1/2 hours before serving, with sharp knife, trim fat from chops, each cut about 3/4-inch thick. In 12 x 8-inch baking dish, arrange pork chops in one layer. Add water; sprinkle chicken bouillon over pork chops. Bake in 325° oven about 1 hour and 15 minutes or until pork chops are fork-tender, basting occasionally with pan juices during the last half hour. To serve, spoon pan juices over pork chops. Makes 6 servings.
Heat the olive oil and saut onion, garlic, bell pepper, jalapeno, chili powder, salt, oregano and cumin until the vegetables are soft. Add tomatoes and cook 10 minutes. Cool.
Stir together Raisin Bran cereal, flour, sugar, walnuts, baking soda and salt. Make a well in the center.
Combine the first 4 ingredients in a medium size bowl. Mix the flour, sugar and salt together and stir into the vegetables. Pour mixture into a casserole. Top with bread crumbs and dot with butter. Bake, uncovered, at 350° for 45 minutes.
Saute onion in butter. Add rice, broccoli, soup, cheese and salt and pepper to taste. Pour into buttered dish. Bake at 350° for 20 to 30 minutes.
Cook chicken in large pot with enough water to cover. Add salt and pepper. When chicken is done, remove from broth; debone and set aside. Reheat broth; add 2 to 3 cups of milk and 1/2 stick of margarine. Pot should be half full of liquid. While mixture heats, make a thickening of flour and milk (about 3 heaping tablespoons flour and 1/2 cup milk), then stir into pot.
Mix all ingredients in a mixing bowl, adding sour cream last. Bake at 350° for 1 hour in a Bundt pan (greased and floured). Cake is done when it bounces back when touched or toothpick comes out clean when inserted. Sprinkle with powdered sugar, if desired.
Brown meats slowly. Spoon off excess fat. Add next five ingredients and 1 cup of water. Simmer, covered, 15 minutes. Stir often.
Combine caramels, water and margarine in a medium microwave-safe bowl. Microwave on High for 4 to 5 minutes, or until melted. Stir halfway through cooking. Place popcorn and nuts in a large bowl. Mix well. Pour caramel mixture on top. Toss until popcorn and nuts are coated.
Thaw shellfish if frozen. In saucepan combine water, wine, salt, and pepper. Bring to boil, add fish and mushrooms, boil, cover, simmer about 1 min. Remove fish and mushrooms, boil liquid uncovered till reduced to 1/2 c. In another saucepan cook onion in butter until tender, stir in flour, add fish liquid and milk. Cook until thickened, stir in cheese, remove from heat. Add more salt and pepper if desired. Stir in fish and mushrooms. Spray 2 10 inch casseroles or individual shells or ramkins. Bake uncovered in 375° oven to heat. Sprinkle with parsley. Serve with rice or toast points. Yield: 2 to 6 servings depending on type of dish.
Combine cornmeal, flour, salt and baking powder. Add milk, egg, oil and melted bacon drippings. Beat until fairly smooth. Add the cream-style corn and sour cream. Mix. Brown ground meat, onion and green pepper. Drain and combine with the taco seasoning. Pour half of the cornbread mixture into a 9 x 13-inch casserole. Put meat mixture over this and then grated cheese. Pour remaining cornbread mixture over meat layer. Bake at 400° for about 35 to 40 minutes.
Mix all ingredients together, except butter and cheese, and spread in a greased 9 x 13-inch pan. Top with melted butter and crushed corn flakes. Bake at 350° for 45 to 60 minutes. Serves 6 to 8. Can be made the day before.
Mix cheese and butter. Stir in flour, chives and seasoning salt (or garlic salt) until blended. Shape into 1 inch balls; place on ungreased baking sheet. Cover and refrigerate up to 48 hours.
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into creamed cheese; add remaining milk and chocolate mixture; beat until smooth. Fold in Cool Whip, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours.
Cream oil and sugar. Add eggs. Beat well. Add figs. Beat well. Add cinnamon, soda and nutmeg to the flour. Add this alternately with the milk to egg mixture. Place in tube pan and bake at 350° for about 45 minutes.
Cook potatoes in mixing bowl. Fry bacon until crisp; drain. Cook onion in 1/2 cup bacon fat for 5 minutes or until yellow. Remove from heat. Mix together flour, sugar, salt, celery seed and pepper. Blend into onion fat mixture. Stir in the water and vinegar. Return to heat and boil 1 minute; pour over potatoes. Add 5 slices of crisp bacon, broken into small pieces and the pimento. Mix lightly and cover bowl with wax paper and let stand 1 hour. Bake in a 325° oven for 20 minutes.
Soak gelatin in applesauce for 10 minutes. Combine remaining applesauce and sugar, then boil for 10 minutes. Add gelatin mixture and boil 15 minutes longer, stirring constantly. Take off heat. Add vanilla and nuts. Pour into buttered 8 x 8-inch pan. Let stand overnight. Cut into squares. Sprinkle with powdered sugar.
Cream butter; add sugar gradually and add vanilla. Beat in egg. Blend in sifted dry ingredients and milk alternately; chill until firm. Shape into 4 rolls, 1-inch in diameter. Wrap in waxed paper. Chill overnight. Cut into 1/8-inch slices. Place on ungreased cookie sheets. Bake at 325° for about 8 minutes. Cool. Make Mint Filling.
Combine flour, soda and salt; stir well and set aside. Cream shortening; gradually add sugars, beat well, add eggs and vanilla, mix well. Add flour mixture; mix well. Stir in oats and pecans. Shape dough into two 12-inch rolls, wrap in wax paper, chill or freeze. Unwrap and cut in 1/4-inch slices, place on ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Will be light brown. Yields 3 dozen. Tip: Work with chilled dough.
Grease a 9 x 9-inch baking dish. Add ingredients mixed together well. Bake in a 325° oven for 50 minutes. Serve plain or with white sauce. Also good with melted Velveeta cheese on top.
Marinate the beef in the Italian dressing, then cook. Add the remaining ingredients. Heat in large electric skillet and serve.
Cream butter and sugar; add egg yolks and vanilla. Stir in flour, mixed with salt. Chill dough until it is firm enough to roll. Set oven at 350°. Lightly grease cookie sheets. On floured cloth, roll out dough 1/4-inch thick. Cut with small cookie cutters. Place on cookie sheets 1-inch apart. Bake for 10 minutes or until golden. Makes about 48 cookies.
Cook water and cornstarch until clear. Cool completely. Beat egg whites until firm. Add salt, vanilla and cooled water-cornstarch. Beat again. Spread on pie and brown.
Cream the butter and sugar. Add sour milk and eggs, then add dry ingredients. Drop on well-greased pan. Bake about 15 minutes at 350°.
Sift dry ingredients. Cut in shortening (lard) and butter. Into measuring cup, put egg and vinegar, adding enough cold water to make one cup. Pour into flour mixture, stirring with a fork. If necessary, work with fingers. Pastry should be smooth. Form into balls to be rolled out on floured pastry sheet. This recipe will refrigerate for a week or freezes well. Makes four (4) large pies.
Heat oil in large frying pan or wok. When hot, add carrots, onions and celery. Cook for 1 minute, stirring constantly. Add broccoli and cook 2 minutes. Add liquid and cook 1 minute or until bubbly. Add beans; reduce heat and cover pan and cook 2 more minutes. Serve over rice.
Butter cut side of buns. Place buns on baking sheet. Toast under broiler or in oven until lightly browned. Cut luncheon meat into 1/4-inch cubes. In a bowl, lightly mix meat cubes, cheese, onion and Worcestershire sauce just until blended. Spoon onto toasted side of bun. Broil until cheese is melted.
Preheat oven to 475°. Mix ingredients and pour in two unbaked pie shells. Insert pies in oven. Reset oven temperature to 350°. Bake for 40 minutes or until crust is brown and pie is firm.
Rub cheese on chicken. Brown in butter. Remove chicken. Add garlic, onion and mushrooms; cook until soft. Blend in flour, broth, wine, salt and pepper. Add chicken; cook until tender. Serve over or with rice, noodles or spaghetti.
Place brisket, fat side up, on a piece of foil. Sprinkle soup mix over brisket. Seal foil securely and place in 10 x 13-inch roasting pan. Bake at 350° for 3 to 4 hours. Remove from oven and allow to cool. Remove all visible fat and slice brisket against the grain. Mix together barbecue sauce and beer. Place sliced brisket in 10 x 13-inch pan and pour sauce and beer mixture over brisket. Return to oven and continue cooking at 350° for 1 1/2 hours in a covered pan. Remove cover for last 30 minutes to allow meat to crispen.
Mix well after each ingredient. Pour into 2 greased 9-inch pie pans. Bake at 375° for 30 minutes.
Preheat oven to 400°. Place fish fillets in shallow baking dish. Combine all other ingredients and cover fish with them. Bake, covered, for 15 minutes. Remove fish to serving platter and juices and vegetables over fish.
Mix the solid ingredients and then add enough mayonnaise to mix well. Add a couple of squirts of lemon juice and a little salt and pepper to taste.
Sift together cocoa, powdered sugar and white sugar. Add Coffee-mate and dry milk. Mix well. Serve 1/3 cup to 1/2 cup mix per cup or mug of boiling water.
Mix all ingredients, then gradually add water and cracker meal. Continue adding water gradually until meatballs nearly fall apart. Form into meatballs and lightly brown evenly. Drop into sauce and simmer slowly for 1 1/2 to 2 hours.
Brown ground beef and onion. Put in large casserole. Add potatoes and cheese. Combine brown sugar, catsup and beans. Pour over all. Place slices of raw bacon over all. Bake at 375° for 60 minutes, covered, and 15 minutes, uncovered.
Pare and dice potatoes, add enough water to cover and cook until soft. Then add the milk, salt and butter, and heat thoroughly. Add pepper to taste.
Bake chicken; save liquid to coat casserole dish. Cut tortillas into squares. Chop up chicken. Mix soups, onion and salsa together. Layer in pan the tortillas, chicken, soup mixture and repeat layers. Top with cheese and bake at 325° for 1 hour. Add flavor to refrigerate 1 day before baking.
Mix all ingredients, except chips; put into a casserole dish. Top it off with chips. Bake in a 450° oven for 15 minutes.
Mix all ingredients together, except eggs. Mix eggs until light and then mix and add 2 cups chopped fine pecans. Bake at 300° for about 15 to 20 minutes.
Put the brains in hot water to loosen the veil of skin covering them. Put grease in skillet and cook slowly until brains are done. Add about 4 eggs for each hogs brain, salt and pepper and scramble them all together. Delicious.
Mix eggs and milk in a bowl; pour this mixture into a pot that contains boiling chicken broth. Stir gently. Let cook 10 to 15 minutes. Eat and enjoy!
Combine first 4 ingredients. Cut in butter until the particles are the size of small peas. Knead and work with hands or spoon until a smooth ball is formed. Roll out on floured pastry board to 1/2-inch thickness. Cut into shapes of any design. Place on greased baking sheet. Brush with milk. Bake in a 375° oven for 20 minutes.
Grind apricots. Add to rhubarb in enough water to just moisten enough to cook until tender. Watch and stir often to keep from sticking or burning. When fruit is ready, add the sugar and cook 15 minutes on a low heat to thicken. Pack in clean, hot jelly jars and seal.
Combine in bowl the first 4 ingredients. Mix together egg, milk, oil and vanilla. Combine with flour mixture just until blended. Add nuts and bananas. Preheat oven 10 minutes. Bake at 350° for 1 hour in prepared loaf pan. Cool in pan 10 minutes.
Melt butter; add honey, cinnamon and orange peel. Stir until well blended. Add pecans and cook over medium heat until pecans are glazed, stirring constantly. Put biscuits on baking sheet and flatten slightly. Spoon pecan mixture over top of biscuits. Bake as directed on package. Makes 10 biscuits.
Mix dry ingredients. Melt butter in saucepan. Dip chicken pieces in butter and roll in flour mixture. Bake in 350° oven for 40 minutes. Turn and bake for 30 minutes more. Serve with your favorite dressing.
Beat all together; add chopped nuts. Pour into an 8 or 9-inch unbaked pie shell. Bake at 400° for 15 minutes, reduce heat to 300°, bake for 30 minutes or until firm in center.
Mix and bake 1 hour at 350°. Cover with 1 can condensed mushroom soup.
Have shortening at room temperature. Cream with sugar and add eggs. Mix milk with All-Bran. Mix and sift dry ingredients separately and blend. Add nuts and bake in a well-greased muffin tin at 400° for 20 to 30 minutes.
Mix ingredients except marshmallows together until smooth. Take a tablespoon of dough and wrap around a marshmallow. Do this until you have used up all the dough, then melt 1/2 stick margarine and mix 1 cup sugar and 1 teaspoon cinnamon. Roll the balls in margarine and then the sugar and place on greased cookie sheet and let rise until double in bulk. Bake at last minute before serving for 15 to 20 minutes; serve warm.
Mix and pour into a 9 x 13-inch pan. Let harden in refrigerator. Cut and eat.
Beat egg into applesauce. Add it to the dry ingredients and butter. Add nuts. Bake in loaf pan for 1 hour at 350°.
Brown ground beef in deep skillet. Drain excess fat. Stir in remaining ingredients and simmer, covered, for 30 minutes or until vegetables are tender, stirring occasionally.
Beat together. Spoon into greased muffin tins. Bake in a 375° oven for 25 minutes. Serve piping hot. Really easy.
Mix 1/2 cup sugar and cornstarch in pan. Stir in berries and lemon juice. Boil until thick, stirring constantly. Mix flour, 1 tablespoon sugar, baking powder and salt. Add shortening and milk. Mix well. Put berry mixture in dish and put dough on top of berries. Bake for 25 to 30 minutes at 400°.
Butter bread with softened oleo and cut into 1-inch squares. Place in greased or Pam sprayed 11 3/4 x 7 1/2 x 1 3/4-inch baking dish. Slightly beat 3 eggs. Add 1/2 cup sugar, vanilla and salt. Mix well. Heat milk and slowly add to egg mixture. Pour over bread squares sprinkled with 1 teaspoon cinnamon. Combine cream cheese and 1/2 cup sugar. Blend until smooth. Add 1 egg, beating well. Spread mixture over soaked bread. Bake at 350° for 45 minutes or until done.
Beat cream cheese at medium speed with an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves; cover and chill 1 hour. Shape into 1-inch balls; roll in chopped almonds and chill. Can be frozen up to 2 months. Yields 4 dozen.
In bowl, put in broken up lettuce. Then cut up all other ingredients: tomatoes, peppers, cucumber and eggs. Put into bowl with lettuce. Add broken up tuna, shrimp and anchovies decoratively on top. Pour oil from tuna can and anchovy cans over salad for dressing. Put in olives throughout salad while decorating. Don't forget the French bread to accompany salad.
Slice bread into 1-inch slices. Mix remaining ingredients and spread on	bread slices. Wrap loaf in foil and bake at 350° for 15 minutes or until heated.
Spread chocolate chips over top and press in. Beat egg whites and add brown sugar. Spread over chocolate bits and top with salted peanuts. Bake at 325° for 30 to 35 minutes.
Boil syrup, sugar, water, vinegar and salt without stirring until syrup tests brittle when dropped in cold water. Remove from heat; stir in butter and vanilla. Pour syrup over popped corn. Stir well. With buttered hands, press firmly into balls.