HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in lukewarm water. Sprinkle a little sugar over yeast. Combine scalded milk, sugar, oil, and salt. Add to lukewarm milk mixture and combine. Add flour gradually until it gets too thick to mix with beater. Turn on to well-floured surface; continue to knead (about 5 minutes). Form into round ball and place in well-oiled bowl and cover; allow to rise for 1 to 1 1/2 hours. Punch down and knead 2 to 3 times. Form into rolls, and allow to rise again until they have doubled in size. Bake at 400 degrees until they are golden brown.
Whip the butter and margarine until smooth. Add honey and sugar. Add cranberries and nuts. Whip until smooth. Add red food coloring if not dark enough.
Cut onion into one-fourth-inch slices. Beat eggs well and add milk. Sift flour and measure. Sift dry ingredients together in bowl. Gradually add the liquid and beat until smooth. Add melted butter.
Heat broth in a large skillet over medium-high heat. Stir-fry garlic, onion and chicken for 10 minutes (drain off some liquid if more than 1/4 cup juices is collected). Add pepper and seasonings and stir-fry additional 8 minutes. Stir in salsa and lime juice. Heat thoroughly another 2 or 3 minutes and serve immediately.
Saute garlic and onion in oil. Add tomatoes and oregano; cook 15 to 20 minutes. Boil pasta al dente; drain and add peas. Pour sauce over pasta and let stand for 5 minutes.
Put the sugar in a saucepan and just cover with some water. Bring this to a boil stirring until sugar is dissolved. Remove from heat and stir in fresh mint. Set aside to cool. Brew tea with the remaing water. Cool.
Combine, dot with butter and bake 30 minutes at 350° or until heated.
Marinate the beef overnight. Grill the beef until tender and brown. You may substitute chicken breasts.
Mix together graham cracker crumbs, margarine and sugar and pat into 9 x 13-inch pan. Beat together eggs, butter and confectioners sugar until well blended. Spread over cracker crumbs. Add crushed pineapple (drained well) and bananas over mixture. Spread Cool Whip and garnish with pecans and cherries. Leave in refrigerator overnight or 8 hours.
Mix eggs, flour, salt and milk. Preheat oven to 400°. Melt butter in a 9 x 9-inch pan while oven is preheating. Pour mixture in pan. Bake 20 minutes. Don't peek before 12 minutes! This will rise like a souffle. This is ample for two. Serve with syrup.
Heat the fresh bacon drippings in a Dutch oven. Slice onions and saute until brown on all sides. Then add fried onions and rest of ingredients. Cover and cook over slow heat for 3 1/2 hours. If stew gets too thick, add more beef broth.
Brown ground beef and chopped onion; add mushrooms, tomato soup, salt and pepper to taste. Boil egg noodles; drain and combine with meat mixture. Put all in casserole with grated cheese on top. Bake at 350° for 30 minutes.
Pare, clean and cut eggplant into 1/4-inch thick slices. Salt the slices and let stand for about an hour. Squeeze out water from salted eggplant. Dip eggplant first in flour, then beaten egg, then into bread crumbs. Let stand about 1/2 hour, then fry in deep fat until golden brown. Butter a baking dish or a casserole, then layer eggplant, then tomato sauce, eggplant, etc., until eggplant is used. Top with grated cheese and bake in oven at 350° for about 1 hour.
Combine first 4 ingredients. Add flour, soda, salt and baking powder, then vanilla. To this you may add anything you like in cookies - raisins, nuts, fruits, chips (any kind), coconut, pineapple, etc. I like them plain with sugar sprinkled on top. Drop by teaspoonful and bake at 375° until lightly brown, 7 to 9 minutes.
Mix all ingredients, starting with liquids first. Bake at 350° for about 1 hour.
Combine sour cream, flour and 3 tablespoons of brown sugar in mixing bowl. Add egg and beat well. Spoon half of this mixture into the pie crust. Combine blueberries and 1/2 cup of sour cream	in a small mixing bowl, then spread evenly over sour cream mixture. Top with	the remaining sour cream mixture. Bake at 400° for	25 minutes. Chill several hours before serving.
In large saucepan bring water to boil. Add green onions, minced onion, margarine, and vinegar. Simmer until onions and bacon are tender. Add potatoes, Mocha Mix, and salt and pepper to taste. Stir gently, heating through but not boiling. Serve hot.
Mix Ricotta, Mozzarella and Parmesan cheeses with egg, salt, pepper and parsley. Place this mixture into uncooked jumbo shells and place in a 9 x 13-inch baking pan. Spread a small amount of sauce in the bottom of the pan first. Pour remaining spaghetti sauce over the shells and bake at 350° for 30 to 40 minutes.
Bake sweet potatoes at 375° for about an hour or until done. Peel and mash, adding butter and milk. Prepare cake mix as directed, omitting oil. Pour half of batter into mashed sweet potatoes and mix well. Spread in 13 x 9-inch glass baking dish (or aluminum pan will do). Spread remainder on top of sweet potato mixture and bake in preheated oven at 350° for 30 to 40 minutes or until top looks done. It will remind you of a favorite Thanksgiving time dessert, but I'm not telling which one!
Bake cake as directed in a Bundt pan. Cool cake. Put in freezer after cooling. Make filling mixture.
Mix together uncooked rice and ground beef. Make into patties. Place patties in 13 x 9-inch glass pan. Top with sauce and seasoning. Bake 15 minutes at 400°. Top with Mozzarella cheese and bake another 10 minutes or until done to your liking.
Combine bread crumbs, milk, meat, onion, salt and pepper. Form into patties and brown. Drain grease. Combine Worcestershire sauce, vinegar, sugar and catsup; pour over browned hamburgers. Cover and cook for 10 minutes.
Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar. Stir. Allow to cool. Add eggs one at a time; beat well. Add dry ingredients, nuts and chocolate bits. Pour into greased 15 x 10-inch pan. Bake at 350° for 25 to 30 minutes or until done and toothpick comes out clean. Cut when cool. Makes 24 bars.
Combine first five ingredients in large bowl. Add the three cans of beans and tarragon. Blend and chill.
Cook ground beef in a skillet until browned, stirring to crumble meat. Drain well. Add taco seasoning mix and prepare according to package directions. Set meat mixture aside. Unroll one can of crescent rolls into two rectangles; press long sides together to make a 13 x 8-inch rectangle. Repeat process with second can of crescent rolls; set aside. Place rectangle of dough on an ungreased baking sheet. Sprinkle with 2 cups cheese. Spread ground beef mixture evenly over cheese; sprinkle with remaining 2 cups cheese. Top with second rectangle of dough, pressing all edges to seal. Bake at 400° for 15 minutes or until browned. Serve with sour cream, salsa and jalapeno.
Mix all ingredients with 1/2 of coconut. Pour into unbaked pie shell. Sprinkle remaining coconut over top of pie. Bake at 325° on bottom rack until pie is firm, except center. This will finish cooking after removing from oven.
Beat together margarine, sugar, salt and soda until light and fluffy (approximately 10 minutes). Add flour and vinegar. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 300° for 15 minutes.
Cook rice until dry. Add sugar. Mix evaporated milk, cornstarch, eggs and nutmeg. Add to rice and sugar. Bring to a boil. Slowly add milk. Add lump of butter and a little vanilla. Put in casserole; sprinkle with cinnamon. Chill. If you wish to add raisins, cook on stove and drain well.
Dissolve jello in the boiling water and add other ingredients in the order given. When mixing lemonade, follow directions on the can using amount of water called for. For mixing orange juice only use 1 can of water. Chill. Add ginger ale last before serving. Serves 50.
Brown chops in oil. Mix 1/4 cup pan drippings with bread crumbs. Save 1/2 cup. Sprinkle the remaining crumbs into 13 x 9 x 2-inch baking dish. Combine rhubarb, sugar, flour and cinnamon. Spoon over 1/2 the bread crumbs. Arrange pork chops on top. Spoon rest of rhubarb mixture over chops. Cover and bake at 350° for 30 to 45 minutes. Then sprinkle with remaining bread crumbs.
Melt butter in skillet. Mix together eggs, milk, salt, sugar and cinnamon. Coat bread with mixture. Cook in skillet until both sides are brown. Sprinkle with confectioners sugar.
Melt caramels over double boiler on low heat. Add Eagle Brand milk; stir until all is smooth. Add nuts. Drop by spoonfuls on a greased flat pan. Put in freezer about 20 to 30 minutes to harden. Melt the chocolate over double boiler by directions on package. Dip in chocolate with a toothpick. Lay on wax paper to cool.
Melt butter in a large skillet over medium heat; add onion, bell pepper and garlic and saut until tender. Stir in flour; cook, stirring constantly, 1 minute. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pasta, chicken, 3/4 cup Cheddar cheese and next 8 ingredients. Spoon into a lightly greased 2-quart baking dish.
Put cream, peanut butter and sugar on medium heat and boil 1 minute. Remove from heat and add vanilla and butter. This is especially good by itself or to use over cake or ice cream.
Let cream cheese soften at room temperature 20 minutes. Add garlic and cocktail sauce and mix thoroughly. Add chopped shrimp and blend. Chill 2-3 hours before serving. You can also serve with cocktail sauce on top of dip, if you prefer.
Cook peeled potatoes in medium pan until done. Brown beef or turkey in skillet with salt, pepper, garlic powder and onion salt. Drain fat from meat and place in bottom of casserole dish. Drain green beans and place over meat. Mash the potatoes with milk, butter and salt. Spoon over green beans. Sprinkle cheese on top. Bake in oven at 400° for 30 minutes. Serve with gravy and biscuits.
Combine all ingredients in top of double boiler. Mix with mixer until icing will make stiff peaks (10 to 15 minutes). Allow to cool briefly and then ice your cake!
Cook spinach and onions in salted water, until spinach is thawed. Drain well. Beat eggs and add other ingredients. Mix well with spinach and onions. Bake in a greased casserole for 25 to 30 minutes at 350° or until set.
Beat eggs, sugar, oil and vanilla together until foamy. Add flour, cinnamon, salt and sliced apples. Bake for 1 hour at 350° using (9 x 13 x 2-inch) pan or two (8 x 8-inch) pans. Remove from pans and cool. Combine cream cheese, confectioners sugar and vanilla. Spread on cake and serve.
Mix flour, salt and pepper in plastic bag. Add chicken and shake until chicken is coated. Mix margarine and oil in nonstick frying pan until bubbly. Add chicken and saute over high heat until browned on all sides. Remove from pan and set aside. Reduce heat to medium; add green pepper and onion to pan and cook, stirring occasionally, until tender (1 to 2 minutes). Add tomatoes, chickpeas and stock powder. Stir to combine. Return chicken to pan. Reduce heat to low; cover pan and let simmer 25 minutes. Serve over rice.
Mix together peanut butter, butter and sugar. Make into small balls. In saucepan, melt chips and paraffin. Dip balls in chocolate mixture; lay on wax paper or greased pan to cool.
Blend cooking oil, sugar and eggs. Add carrots, nuts and pineapple. Mix in remaining ingredients. Bake at 350° for 35 to 40 minutes in a 12 x 13 x 2-inch pan. Frost with Cream Cheese Frosting (recipe follows).
Mash all ingredients together well. Microwave on High for 1 minute. (It will be hot!)
Butter an oblong casserole dish. Put bread in first. Combine remaining ingredients and place in dish. Refrigerate overnight. Bake, uncovered, at 350° for 35 minutes.
Preheat oven to 400 degrees. Chop walnuts, add 3 Tbsp sugar and flour. Mix well. Unfold 1 pie crust and lightly rub with water. Unfold 2nd pie crust and place over 1st crust forming a border. Spread walnut mixture. Evenly slice apples leaving the peel on. Cut slices in half. Arrange overlapping. Combine cinnamon and 2 Tbsp sugar and sprinkle on apples. Bake until crust is golden brown. Microwave apricots preserves on high for 30 seconds of until melted. Brush over apples and crust.
Preheat oven to 350°. Beat eggs slightly and stir in sugar, corn syrup and butter. Stir in pecans and vanilla. Pour in unbaked pie shell. Bake for 35 to 40 minutes.
Combine first 3 ingredients in saucepan; bring to a boil, stirring constantly, and boil 2 minutes. Remove from heat and add chocolate chips. Stir until melted. Add pecans. Drop by teaspoon onto wax paper. Cool in refrigerator.
Slice potatoes. Place a layer in buttered or greased baking dish; add some onion, cheese, salt and pepper. Do in alternating layers until glass baking dish is filled. Mix flour and milk together. Pour over top of potatoes. Bake at 375° for 45 minutes or until potatoes are soft. Check with a fork.
Dissolve sugar and salt in lukewarm water, then add yeast and dissolve. Stir in egg; add shortening and mix in flour (the first 5 cups flour can be stirred in; the last portion will have to be kneaded). Grease a large bowl and put dough in to rise. If put in refrigerator, you should grease top and put foil and a damp cloth on top. Allow 2 hours to rise, then make into desired shapes. Bake at 450° for 20 minutes.
Prepare bacon, drain and crumble. In large pot combine potato patties, water and bouillon. Cover and place over medium-low heat until patties are thawed and crumbled. Add bacon and other ingredients in order listed. Stir until well blended, cover and cook 25 minutes, do not allow to boil. Makes 14 servings.
Dissolve both envelopes of soft drink mix and 2 cups sugar in 3 quarts ice water in a nonmetal pitcher. Add chilled ginger ale. Serve immediately. Makes about 1 gallon.
Combine first 5 items. In a large saucepan, bring to boil. Reduce heat and simmer 5 minutes. Place half of rice in a greased 2-quart casserole, top with half of cabbage mixture. Repeat layers. Combine remaining ingredients, stirring well; sprinkle over casserole. Bake at 375° for 45 minutes. Yields 8 servings.
Prepare rice according to package directions. In a large skillet, cook beef, celery and green pepper until meat is done. Drain. Add rice, salt and pepper. Transfer to a greased 2-quart dish. Sprinkle with cheese. Bake, uncovered, at 350° for 10 to 15 minutes. Yields 4 to 6 servings.
Prepare meat loaf as you normally would. Melt margarine in skillet. Brown rice and onion in margarine for a few minutes. Pour into casserole containing uncooked meat loaf. Add soup and salt. Stir in almonds. Cover. Bake at 350° for 1 hour. Stir 2 or 3 times during baking.
Place meat, seasoned with salt and pepper, onion and water in Dutch oven. Cook until tender, about 2 1/2 hours. Place in roasting pan and secure pineapple to top of meat with toothpicks. Boil honey, juice, sugar and water. Pour over meat. Roast at 425° for 35 minutes, basting every 10 minutes. Add more water if pan gets dry.
Mix all ingredients together and pour into unbaked pie shell. Bake for 45 minutes at 350°.
Line an 8x8 in. baking pan with foil. Microwave baking bars and vegetable shortening in medium, microwave-safe bowl on Medium-High (70 %) power for 1 minute, stir. Microwave an additional 10 to 20 seconds, stirring until smooth. Stir in almonds. Pour into prepared pan. Refrigerate until firm. Place morsels in a heavy-duty plastic bag. Microwave on High (100%) power for 30 sec; knead until smooth. Microwave an additional 10 to 20 seconds, kneading until smooth. Cut tiny corner from bag; drizzle over candy. Refrigerate until set. Remove foil; break into bite-size pieces.
Mix in large saucepan; stir until all sugar is dissolved, then cook to 310°. Take off heat; add flavoring and food coloring. Pour onto powdered sugar covered cookie sheet. Use your choice of flavoring.
Mix carrots and onion together. Cover with lemon and orange. Add oil and salt and pepper.
Beat eggs with a whisk, add flour and mix thoroughly. Add milk, sugar and melted butter and mix good. Pour into pie plate that has been greased with butter. Add a generous sprinkling of nutmeg on top. Bake in 350° oven until custard becomes firm and golden.
Heat oil in skillet. Place rolls on foil. With finger, push hole through center of each. Drop biscuits into hot oil. When one side is brown, flip and brown other side. Drain on paper towels. Mix sugar and milk to make glaze. Coat warm doughnuts with glaze. Make about 3 to 4 per person. Doughnuts may be coated in paper sack with powdered sugar or with sugar and cinnamon. Put in bag and shake to coat.
Place broccoli in greased casserole. Top with chicken. Combine undiluted soup, mayonnaise, milk, cheese and lemon juice and pour over chicken. Bake in 350° oven until heated through.
Preheat oven to 350°. Mix all ingredients. Spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly brown. Serve with chips or crackers. Makes 2 cups.
Stir together flour, sugar, and baking soda with a wooden spoon. Add eggs and pineapple. Mix well. Bake at 350 degrees for 45 minutes in a 9 x 13 inch pan.
Blend together first 4 ingredients; spread on chicken. Arrange chicken, not touching, in 1 layer in baking dish. Bake at 375° for 1 hour.
Mix all ingredients together and place in 12x8 inch greased casserole dish. Bake at 350 degrees for 45 minutes.
Combine all ingredients. Place in a baking dish. Place bacon strips on top of beans. Bake at 350° for 30 to 35 minutes.
Combine vinegar, oil, sugar, salt and pepper and bring to a boil. Drain canned veggies and combine all veggies with liquid. Place in fridge and serve cold.
Prepare cake as directions indicate on box; allow to cool. Mix berries with sugar. Prepare pudding as indicated on box. After cake has cooled, leave in pan and punch holes with a fork all over the cake. Pour strawberries over cake, followed by vanilla pudding. Top the cake with Cool Whip. Refrigerate and serve.
Beat eggs; add sugar and milk. Sift half the flour, salt and baking powder; add to milk and egg mixture. Beat batter smooth, add as much flour as needed. Batter should be thin enough to run through a funnel. Pour batter into deep, hot fat 375°. Spirals and shapes can be made by criss-crossing and controlling the funnel spout with finger. Sprinkle with powdered sugar.
Bake cake mix according to directions in a 9 x 13 baking pan. Let cool completely. Poke holes throughout cake with fork. Mix Jell-O with 3/4 cup hot water and 1/2 cup cold. Pour into holes in cake. Mix Dream Whip with pudding according to directions. Spread over cake. Refrigerate for 1 hour. Enjoy!
Beat eggs, sugar and vanilla together. Add scalded milk (scald means to heat milk just to the boiling point, but do not allow to boil). The pan used for scalding is easier to clean if rinsed out with hot water before adding milk. Blend milk into egg mixture. Pour into pie shell. Sprinkle with nutmeg. Bake at 450° for 20 minutes or until slightly shaky. Cool.
Slice beef into thin strips. Melt the margarine, brown the beef strips. Saute mushrooms in wine, water and bouillon for 3 minutes. Stir flour, sugar, salt and pepper into yogurt. Add all ingredients together. Cook the noodles. Serve immediately over noodles. Sprinkle with parsley.
Mix cracker crumbs, melted oleo and 3 teaspoons sugar and press into 9 x 13 pan. Bake 7 minutes at 350°. Cool. Mix cream cheese, 3/4 cup sugar and Cool Whip.
On each piece of meat, place a slice of onion, bacon and pickle. Sprinkle on salt and pepper. Roll up and secure with metal skewers or toothpicks. Melt 2 tablespoons shortening in Dutch oven. Brown meat rolls. Add water to cover and 3 bouillon cubes. Cook 1 1/2 to 2 hours until tender. Take out meat rolls. Put in 1 tablespoon Gravy Master. Bring to a boil. In a cup, mix up 3 tablespoons cornstarch and add enough water to form paste. Add to gravy. Boil until thick. Return meat rolls to gravy. Serve with noodles and vegetables. Serves 6.
Slightly beat eggs. Add milk and all other ingredients. Bake in water at 350° for 45 minutes.
Cream butter, sugars, egg and vanilla. Sift dry ingredients (flour, baking soda and salt). Add dry ingredients to creamed mixture; blend well. Make walnut size balls and press down flat in mini muffin pan. Remove from oven and immediately press 1 peanut butter cup into each hot cookie. The cookie should come up and surround the peanut butter cup. Cool slightly in pan before trying to lift them out. Bake at 350° for 8 to 10 minutes. Makes 5 dozen.
Add everything in order. Drop by teaspoonful. Bake at 350° for 12 to 15 minutes.
Mix all this well and set oven at 300° for about 2 hours. Bake in angel food cake pan (10-inch pan). May take less time to cook due to oven.
Cook sugar and syrup but do not boil. Add remaining ingredients. Drop by tablespoon onto wax paper.
Prepare cake mix as directed on package in 13 x 9-inch pan. Cool 15 minutes, then poke holes in cake with toothpick.
Mix together and drop on peaches. Don't try to spread as dough! Bake 30 minutes at 350° or until dough is lightly browned. Serve warm or cold with Cool Whip or ice cream.
Mix cornmeal, salt and soda. Add milk and eggs, beating well after each addition. Pour in rest of ingredients and bake in a 7 x 9-inch pan at 350° for 45 minutes.
Brown ground beef and onion together. Drain grease. Add flour 1 tablespoon at a time, stirring well after each addition. Mix remaining ingredients and simmer in a heavy pot. Serves 8.
Run cranberries through food grinder or chop coarsely. Place in bowl and sprinkle with sugar. Let stand in refrigerator overnight. Drain cranberries well.
Mash crackers up and add sugar and butter. Mix together. Put into a 13 x 9 baking dish. Mix pudding and ice cream together with mixer and pour over cracker crust and top with Cool Whip. Freeze until you serve. Set out about 15 minutes before you serve.
Preheat oven to 350°. Melt margarine. Sprinkle graham crumbs on bottom of 13 x 9-inch pan. Pour melted margarine over graham crumbs. Pour Eagle Brand milk over crumbs. Layer rest of ingredients. Press gently. Bake for 25 to 30 minutes.
Cream butter, adding sugar gradually. Add one egg and beat. Add other egg and beat. Mix soda and milk. Add flour, alternating with milk mixture. Add mashed bananas and vanilla. Bake in 8 x 12-inch pan at 350° for 35 to 40 minutes.
With meat saw, remove hock, then skin ham. Boil in stockpot covered with water about 20 minutes. Remove from water and place in baking pan and bake at 350° for about 1 hour.
Mix the ingredients in a 9 x 13-inch glass dish and bake at 325° for 1 hour.
Grind all together. Mix well. Mold into rolls using wax paper. Roll in chili powder. Wrap in Saran Wrap and chill in refrigerator at least 1 hour.
Combine chicken, celery and onion in a mixing bowl. In another small bowl combine mayo, mustard and seasonings. Add to chicken and toss lightly. Wonderful on croissants!
Dice bacon and onion and cook together until done. Mix with remaining ingredients. Bake in 3-quart casserole for 1 1/2 hours at 350°.
Heat oven to 375°. Grease and flour cake pan. Mix sugar, sour cream, margarine and eggs in large mixer bowl on low speed, scraping bowl occasionally, for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Beat in flour, salt and baking soda on medium speed, scraping bowl occasionally. Stir in nuts. Spread dough in pan. Bake until light brown, 20 to 25 minutes. Cool. Frost.
Soak the peas in lots of cold water overnight. When you are ready to make the ackara, rub the skin off the peas and grind in a blender. Add some hot pepper, as much as you like. Add salt to taste. Beat the mixture until very light. Pour in a little water if necessary. Heat the oil and drop spoonfuls of the mixture. They will be done when golden in color.
Preheat oven. Combine 3/4 c sugar, flour, 1/4 c cocoa, baking powder and salt. Add milk, butter and vanilla; mix well. Pour into a 9 in. sq. pan. Combine remaining sugar, remaining cocoa, and brown sugar. Sprinkle over batter. Carefully pour hot water over top of sugar mixture. Do Not Stir!! Bake 35-40 min.; till almost set. Remove from oven and let set for 15 min. Serve with ice cream or whipped cream. This recipe can be doubled. 6-8 servings.
Brown ground beef. Add onion, salt, pepper and oregano; then tomato sauce. Pour in baking dish. Layer cheese slices on top. Put biscuits on top of this. Bake at 375° for 10 minutes or until biscuits are done.