HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water; let stand 5 minutes. Combine warm milk, sugar, salt and lemon rind in a bowl; mix well. Cut butter into flour with a pastry blender in a large bowl until mixture resembles coarse meal. Add yeast mixture and egg to milk mixture; mix well. Cover and let rise in a warm place 1 hour and 15 minutes or until doubled. Punch down. Add raisins, cherries and almonds. Knead dough until smooth and elastic. Divide dough into 3 portions. Roll each into 20-inch ropes. Place side by side on greased baking sheet; braid. Tuck ends under to seal. Cover, let rise 30 minutes or until doubled. Brush top with 1 egg yolk and 1 tablespoon water. Bake at 350° for 40 to 45 minutes. Cool and drizzle with glaze.
In bowl, combine jello, Kool-Aid, sugar and hot water. Stir to dissolve. Add cold water and pineapple juice and stir to blend. Chill or freeze. (If you freeze the punch, thaw it enough before to leave it slushy.)
Preheat oven to 350°. Divide margarine and melt in two 9-inch cake pans. Divide pineapple between the two pans, spreading with the back of a tablespoon. Sprinkle half of the sugar in each pan, covering the pineapple. Dot with additional margarine and set aside.
Sift the flour and salt into a basin. Make a well in the center and crack the eggs into it. With a wooden spoon gradually beat the egg and flour together, drawing the flour from the sides. Add some of the water if the mixture becomes too thick, beat until smooth, then stir the remainder of the water and then the milk into the mixture. Alternatively, mix the ingredients, following the same sequence, in a food processor.
Combine soup and water. Add 1 cup chow mein noodles, tuna, celery, cashews, onion and pepper. Toss lightly. Put into ungreased 10 x 6 x 1 1/2-inch baking dish. Sprinkle remaining noodles over top. Bake at 375° for 15 minutes or until thoroughly heated. Garnish with drained mandarin orange sections.
Mix flour, salt and pepper together. Coat chicken pieces with flour mixture. Melt butter in a frying pan; reduce heat enough so that butter doesn't burn. Brown both sides of chicken pieces in a frying pan. Arrange on a baking sheet (bone side up) and bake 15 minutes at 350°. Then flip the pieces and cover with honey. Bake another 30 minutes at 350°; the drippings are so good you'll want to scoop them back on the chicken before serving.
Fry orzo in butter until it is lightly browned. Add rice; fry a little longer, until rice is glazed. Add cold water to one inch over rice. Cook to a slow boil, put lid on and simmer on very low flame. Gently fold rice over and cook a little longer until rice is cooked. Serves 6.
Mix ingredients in a large pot and bring to a boil. Simmer 15 minutes. Pack in jars. Process in water bath for 5 minutes.
Cut tortillas in quarters. In greased casserole, arrange a layer of tortillas and a layer of chopped, deboned chicken, olives, chilies and cheese. Repeat layers. Mix broth and soups and pour over mixture. Top with grated cheese. Bake 45 minutes at 350° or until it is bubbly and starts to brown. You may use chicken breast for better flavor and make it very spicy by using more chilies.
Mix ingredients well; add nuts last. Make a small ball in hand and then press out shape of finger. Cook in 225° oven for 1 hour. Take out; let cool for 10 minutes and then roll in powdered sugar.
Preheat oven to 350°. Saute bacon and onion together and drain. Place sauerkraut in bottom of casserole (unwashed). Add the macaroni curls, bacon, onion and cream of mushroom soup. Stir gently. Bake 1/2 hour. Serves 4.
In small frying pan, brown bacon until crisp. Remove and let drain on paper towel. Add onion to drippings in pan and saute 2 to 3 minutes. Drain fat.	Meanwhile in 3 quart saucepan, mix cold mashed potatoes and stir until smooth. Add milk gradually to desired	consistency, stirring constantly. Add bacon and onions. Season with salt, pepper and parsley. Heat through. Yields 3 to 4 generous servings.
Mix flour, butter and chopped walnuts. Spread in a 9 x 13-inch pan. Bake for 30 minutes in a 325° oven. Cool. Mix the cream cheese, powdered sugar and 1 cup Cool Whip together; spread on cooled crust. Mix the pudding and milk; pour into pan. Spread remaining Cool Whip on top of the dessert. Serves 12 to 15.
Saute celery, onion, bell pepper and mushrooms in oleo. When tender add soup and Velveeta cheese. Dice chicken, cook noodles in chicken broth. When noodles are tender, drain and add noodles and chicken to cheese mixture. Bake at 325° for 30 minutes.
Preheat oven to 350°. While mixing dry ingredients, place butter in 9 x 13-inch pan in oven. Let it get sizzling hot. Mix ingredients in large bowl. Pour hot butter over mixture. Mix well. Press into same 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or until light brown on top.
Mix all ingredients at one time until eggs are well mixed. Pour into a greased and floured tube pan and bake 1 hour or until cake begins to pull away from pan. Preheat oven to 350°. Cool and frost with Caramel Topping.
Layer first 4 ingredients in 2-quart deep casserole. Add seasoned salt and pepper (optional). Mix 1 can of water with tomato soup and pour over. Bake at 350° for 1 1/2 hours. Pour kidney beans (undrained) over top for last 10 minutes of baking.
Mix with hands. Roll in balls. Roll balls in granulated sugar. Flatten with hand and crisscross with fork for design. If molds are used, press and flip out. Freezes well.
Cook spaghetti according to package directions; drain. Stir in margarine, cheese and eggs. Form spaghetti mixture onto a crust in a 10-inch glass or microwavable pie plate. Cook, uncovered, for 2 or 3 minutes or until set.
Mix flour, baking powder and salt. Sift together into mixing bowl. Add shortening (unmelted; the colder the better). Mix with flour thoroughly. Make a "well" in mixture and add cold milk. Stir rapidly until soft dough is formed. Turn dough out on lightly floured board and knead for 30 seconds. If dough becomes too sticky, dust lightly with flour. Roll dough out half an inch thick for light, high biscuits; thinner for crusty biscuits. Cut with floured biscuit cutter. Place biscuits in lightly greased pan, brushing tops with melted shortening or cooking oil. Let biscuits touch if you want them brown on top and bottom only. Place them a half inch apart if you want the sides lightly crusted. Bake 10 to 12 minutes in preheated 475° oven.
Place ingredients in large bowl in layers with the first ingredient at the bottom. Marinate in refrigerator for at least 5 hours or overnight. Toss well just before serving.
In a small bowl, combine soup mix, preserves, chili sauce and vinegar. Use as glaze on steak, burgers, chops, chicken. Brush on during last half of cooking.
Heat together enchilada sauce and tomato sauce. Layer as follows in 9 x 13-inch pan: 6 corn tortillas (dipped in the enchilada sauce), hamburger meat, rice, half of the cheese, 6 corn tortillas (no need to dip these), enchilada sauce and cheese. Cook in 425° oven until cheese melts and browns (approximately 30 to 40 minutes).
Add water, chicken and carrots to 4-quart pan (cover). Cook until chicken is done and carrots are tender. Add bouillon cubes, spices, potatoes, green beans and chicken soup. Cover and cook on medium heat for approximately 20 minutes. Add celery, onions and enough cabbage to fill pan. Cover and cook on low heat approximately 30 minutes or until cabbage is tender.
Blend ingredients together; shape into 1-inch balls. Bake in preheated 350° oven for 15 minutes. Makes 48 appetizers.
Blend and bake in tube pan for 1 hour at 350° (grease and flour pan).
Combine cheeses, mayonnaise, Worcestershire sauce, sherry extract and onion, garlic and celery salts. Blend until smooth. Add olives. Cover and chill until firm.
Brown pork chops and add sliced or diced bell pepper and onion. Stir. Add spices; mix well. Add all the chicken broth; let simmer until done.
Spread crescent rolls on cookie sheet. Beat egg and spread over crescent rolls. Bake until light brown. Mix together the mayonnaise, cream cheese and dressing mix until smooth. Remove crescent rolls and let cool. Grate vegetables and cheese. When dough is cool, spread dressing mixture over dough, then sprinkle with vegetables and top with cheese. Let chill overnight. Cut into squares and serve.
In separate bowl, place 1/4 cup fine, seasoned bread crumbs, 1/2 teaspoon paprika and 1 tablespoon margarine melted. In medium pan, put rice, water, undrained corn, carrot, onion and thyme. Bring to a boil and stir in soup. Put this in a rectangular baking dish. Salt and pepper three or four pork chops. Put these on top of rice mixture. Cover with foil and bake at 375° for 15 to 20 minutes. Remove foil and sprinkle on bread crumbs. Cook until done.
Preheat oven to 350°. Melt butter; add vanilla and milk. Set aside. Mix well flour, 1/2 cup sugar, 3 tablespoons cocoa, baking powder and salt. Stir in milk mixture just to blend. Pour into a deep, 2-quart casserole dish. Sprinkle evenly with remaining 1/2 cup cocoa and 1/2 cup sugar. Pour hot water over top.
With pastry cutter, cut 2 cups flour with butter, 1/2 cup sugar and salt. Press in 9 x 13-inch pan and bake at 350° for 20 minutes (lightly brown). Beat eggs, 2 cups sugar, 4 tablespoons flour, lemon juice and baking powder in bowl. Pour over crust and bake 20 minutes. Sprinkle with powdered sugar.
Combine corn and milk. Add eggs, crumbs and the other ingredients in mixing bowl. Pour into well-greased casserole. Dot with butter. Bake 30 to 40 minutes in 350° oven. Top with paprika, if desired.
Crumble Bleu cheese and add to grated Cheddar. Add cream cheese and seasonings. Form into a ball. Roll in parsley and chill well before serving with crackers.
Prepare cake mix as directed on package and pour in a 9 x 13-inch pan. Mix together the rhubarb and sugar and spread on top of cake mix. Pour whipping cream over the top and bake at 350° for 1 hour or until done. May serve with whipped topping or ice cream.
Pour margarine into an 8 x 8 x 2-inch square casserole dish; tilt dish to coat bottom. Beat eggs, milk, salt, pepper and dill weed. Stir in crabmeat and cream cheese. Pour into casserole dish. Stir gently 2 to 3 times. (At this point, you may cover and refrigerate no longer than 24 hours. Stir gently before baking.) Preheat oven to 350°. Sprinkle with paprika. Bake, uncovered, until center is set, 40 to 45 minutes.
Brown the ground beef and onion in butter; add remaining ingredients. Simmer for an hour and stir.
Place the chicken in a large glass baking dish. Mix the vinegar, cranberry juice, Worcestershire sauce, garlic and black pepper; pour over chicken. Cover and refrigerate for 1 hour, turning over after 30 minutes.
Melt cheese in the milk; microwave or melt in a double boiler. Add tuna, flaked. Bake at 300° to 350° for 1 hour.
Mix hash brown potatoes, onion, soup, cheese, sour cream and melted margarine with salt and pepper. Place in dish. Crush corn flakes and mix with 1/2 stick melted margarine. Put on top and bake at 350° for 40 minutes.
Dust cutlets with flour, shaking off excess. Heat oil and 1 tablespoon of the butter in a wide frying pan over medium-high heat. Add veal to hot butter in a single layer and cook until browned on both sides (about 1 to 2 minutes per side). Remove and set aside.
In medium saucepan, blend the dry sauce mix from packaged potato mix with the tomato sauce, add the water and green pepper. Heat sauce mixture to boiling; add dried potatoes and stir till well combined. Turn potato mixture into 1 1/2 qt. casserole. Bake uncovered at 400° for 30 minutes or till potatoes are tender and heated through. Sprinkle french fried onions over casserole and bake 3 minutes more or till onions are heated thorough.
Mix all ingredients in a large mixing bowl. Shape into balls and bake in a 350° oven until brown.
Drain pineapple, reserving syrup; add water to make 1 cup. Heat to boil. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set. Blend fruits; fold into gelatin. Turn into 9 x 9 x 2-inch dish; chill until firm. Prepare topping according to package. Blend in cheese; spread over gelatin. Toast nuts in 1 tablespoon butter.
Preheat oven to 350°. Mix all ingredients well and pour into greased muffin tins. Bake until done.
Heat oven to 400°. Mix together vegetables, chicken, and soup in an ungreased pie plate. Mix remaining ingredients together with a fork until blended; pour over chicken mixture. Bake for 30 minutes or until golden brown. Serves 6.
Preheat oven to 325° and have all ingredients at room temperature. Cream oleo, Crisco and sugar. Add eggs one at a time and beat well after each egg. Add flour alternately with 7-Up and flavoring. Bake in well-greased tube or Bundt pan at 325° until done. Needs no frosting.
Preheat oven to 425°. Beat egg in bowl and add milk. Melt margarine in iron skillet or baking pan. Combine dry ingredients and sift together. Add dry ingredients to egg-milk mixture and mix well. Add margarine and mix well. Add honey or sugar, as desired. Bake 15 minutes or until almost done. If done enough after 15 minutes, turn over in pan and finish baking and browning the top. (All ovens differ, so baking time may differ.) Eat and enjoy.
Layer first 7 ingredients in order into bowl. Combine mayo and sugar; spread evenly over top of salad. Sprinkle with cheese and any leftover bacon bits. Cover. Refrigerate for 12 hours. Serve as is or mix first.
Mix sugar and butter until smooth. Melt chocolate and let cool. Add cooled chocolate to sugar and butter mixture; blend until smooth. Add vanilla and cream of tartar, mix well. Beat in eggs, one at a time, mixing well between each addition. Mix until smooth. Pour into pie shell. Chill until firm. Top with whipped cream.
In top of double boiler, heat soup. Stir in cheese and softened gelatin. Stir frequently. When ingredients are well blended, add other ingredients, mixing together. Pour into greased mold. Chill several hours or overnight. Serve with your favorite cracker or melba toast.
Place diced chicken in a large baking dish. Top with onion and cheese. Sprinkle with garlic salt and cayenne pepper. Crush 1/2 package of chips and place on top. Mix in bowl the chicken and mushroom soups and Ro-Tel tomatoes. Pour over chicken and chips. Crush remaining chips and place over casserole; cover with foil. Bake at 350° for 45 minutes.
In oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can of onions. Arrange chicken on rice mixture and sprinkle with paprika and pepper. Bake at 375° until chicken is done. Top with remaining onions and bake 3 more minutes until onions are golden brown. Serves 4.
Cook sugar, margarine, egg and milk until thickened. Add graham cracker crumbs, pecans and coconut to the cooked mixture. Line the bottom of a 9 x 13-inch pan with whole graham crackers. Pour the cooked mixture over the crackers. Top with another layer of crackers and frost while still warm.
Spread refried beans in 9 x 13 baking dish. Add ground beef. Top with salsa and chilies. Bake 1 hour at 350 degrees. Add shredded cheddar or taco cheese. Bake a few more minutes for the cheese to melt.
Cook all ingredients, except peanut butter, until mixture forms a ball by dropping small amount in a cup of water. Place pan in sink of cold water. Stir in the peanut butter. Pour into buttered dish. Cut into squares when cool.
Sift flour, baking soda, baking powder and salt. Cream butter and sugars. Add eggs, one at a time. Add vanilla extract and almond extract. Add flour mixture. Add oatmeal, Rice Krispies cereal, coconut, nuts and raisins. Roll into 1 1/2-inch balls. Flatten with bottom of glass dipped in sugar. Bake for 8 to 10 minutes at 350°. Makes 6 dozen cookies.
Remove large stems from spinach leaves; tear leaves into bite-sized pieces. Place in a large heatproof salad bowl. Add mushrooms, eggs and cheese; set aside. In a heavy 10-inch skillet, cook bacon slices until crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon when cool enough to handle; place crumbled bacon in bowl with spinach. Heat drippings over medium heat; whisk in mustard and sugar and whisk 1 minute. Pour in vinegar; whisk until sugar dissolves. Add salt and pepper. Add olive oil in a slow, steady stream, whisking constantly. Stir in green onions; immediately invert skillet over salad bowl. Leave in place 1 minute to slightly wilt greens. Remove skillet; toss salad well. Serve immediately. Makes 6 to 8 servings.
Cut chicken into strips. Toss with 1 1/2 teaspoons soy sauce. Combine broth with cornstarch and remaining soy sauce. Heat 1 tablespoon oil in large skillet, add chicken strips and cook, stirring frequently until brown and cooked through, remove chicken. Add remaining oil to skillet, add vegetables. Stir fry over medium heat for 5 minutes. Add broth mixture. Bring to a boil stirring constantly. Return chicken to skillet. Add walnuts and heat for 1 minute. Serve over rice.
Place asparagus in a flat baking dish. Scatter with chopped eggs. Add bacon and almonds. Sprinkle lightly with salt and pepper. Cover with soup and cheese. Top with bread crumbs. Bake at 400° for 30 minutes or until cheese is golden brown.
Saute onion and garlic; set aside. Dust chicken with flour and brown on both sides. Stir in onion, garlic mixture, chili puree, bay leaves, oregano, thyme, salt and pepper. Cover and cook 45 minutes or until chicken is tender. Remove bay leaves. In a small bowl, blend cornstarch and water until smooth. Combine with mixture in skillet and cook over low heat, stirring until thickened. Pour sauce over chicken. See recipe for Red Chili Puree.
Combine the first five ingredients and stir well. Stir in the eggs, but do not beat. Fold in pecans. Pour into pastry-lined pan and bake at 425° for 10 minutes, then reduce heat to 325° and bake 40 to 45 minutes.
Mix cranberries and sugar; let stand overnight. Next morning, add the celery, nuts and jello-hot water.
In 5-quart kettle, over medium heat, heat oil. Add onion, celery and garlic; saute 2 minutes, or until onion is limp. Stir in bouillon cubes, water and tomatoes with their liquid, crushing tomatoes into small pieces. Over high heat, add carrots, cauliflorets, lima beans, marjoram leaves, thyme leaves and pepper. Return to boiling. Reduce heat to low; simmer, uncovered, for 15 minutes. Add pasta to soup; cook, covered, for 15 minutes longer. Before serving, sprinkle with chopped parsley, if desired.
Cook macaroni according to directions on package until tender, but not soft. Chop pimento, onion and cheese. Combine all ingredients while macaroni is hot. Bake at 300° for 30 minutes.
Combine all ingredients and place in freezer. Stir after 8 to 12 hours. Stir occasionally. When ready to serve, add one 2 liter bottle diet 7-Up.
Combine cheese, 1 cup nuts, pineapple, peppers, onion and salt; mix well and chill one hour. Divide mixture in half. Shape each into ball and roll in remaining nuts. Chill several hours. Let stand at room temperature for 30 minutes before serving. Serve with crackers. Yields two 3-inch balls.
Mix all ingredients together. Place in a loaf pan. Bake at 400 degrees for 30 minutes.
Cream butter and sugar. Add eggs, one at a time, beating after each. Then add flour, baking powder and milk. Then add fruit that has been chopped up and dredged with a little extra flour. Add nuts, coconut, flavoring and lemon juice. Put in greased pans lined with greased paper and bake at 300° for about 3 hours or until done. Size of pan will govern time.
Brown ginger in oil until brown. Remove ginger and discard. Wash and cut cabbage in 1-inch lengths. Add to oil with broth, mushrooms, chicken and black pepper. Cover. Bring to a boil and simmer 5 to 6 minutes. I like a lot of black pepper.
Mix first 4 ingredients together. Spread into 9 x 13-inch pan. Cut into 8 servings. Refrigerate overnight. Flour pieces and fry in oleo. Place meat in baking dish. Cover with 1 can mushroom soup and gravy drippings. Bake at 350° for 1 1/2 hours.
Beat butter for 30 seconds. Add sugar and vanilla; beat until combined. Beat in egg. Stir in flour and 1 cup of potato chips; cover and chill dough for 2 or 3 hours. Shape dough into 1 1/2-inch balls. Roll balls in remaining crushed potato chips. Place balls 1-inch apart on an ungreased cookie sheet. Flatten until about 1/4-inch thick. Bake at 350° for about 12 minutes or until golden brown. Transfer onto foil to cool. Makes about 20.
Sift together all dry ingredients. Toss oil thoroughly with mixture. Store in a cool place. Will keep 2 to 3 weeks on trail conditions or 3 months in home refrigerator.
Chop onion and slice mushrooms. In a large skillet, melt butter over moderately high heat. Add shrimp and saute until they turn pink, about 2 minutes. Transfer the shrimp to a bowl and set it aside.
Mix all ingredients. Bring to a boil and thicken with cornstarch. Serves 6. Good with holiday fare.
Preheat oven to 350°. In small bowl, beat cheese, confectioners sugar and lemon juice until smooth. Set aside. Stir together flour, baking powder, baking soda and salt; set aside. In large mixer bowl, beat granulated sugar and margarine until fluffy. Add eggs and vanilla; mix well. Add dry ingredients alternately with sour cream; mix well. Pour half of batter into greased and floured 10-inch tube pan. Spoon cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. Sprinkle with Cinnamon-nut Topping. Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan. Serve warm.
Put all ingredients except cream cheese into blender container. Cover. Press button 7 for 10 seconds. With motor running on speed 7, drop cut-up cheese into opening at top. Continue blending until smooth. Stop to push down with spatula if needed.
Mix ground beef, barbecue sauce, onion and brown sugar; mix well. Take the biscuits, press each into ungreased muffin cups, making sure dough goes up to edge of cup. Spoon meat mixture into cups and sprinkle with the cheese on top of cups. Bake at 400° for 10 to 12 minutes. Makes about 12 cups.
Add approximately 1/2 amount of water to canned juices. Add 1/2 amount of water to fruit punch.
Put potatoes into a pot of water and boil for 25 to 30 minutes or until done. Add salt, pepper, onion, milk, cheese, flour and sour cream; cook for 10 to 15 more minutes or until onions become clear.
Brown beef and drain well. Add all other ingredients (do not drain). I added about 1 cup shredded cabbage, but not necessary. Heat slowly. Serve with Broccoli Cornbread.
Cream margarine and sugar. Beat in eggs, bananas and vanilla. Add cereal and let stand 5 minutes. Mix flour, baking powder, soda and salt. Blend into banana-brand mixture. Pour into well-greased and floured muffin pan (12-cup). Bake at 400° for 25 minutes.
Mix sugar, cornstarch, salt and cocoa. Add beaten egg yolks and then butter. Cook until thick. Pour into baked pie shell. Beat egg whites with 2 tablespoons sugar. Spread over pie and brown.
Boil chicken until tender. Drain, reserving 2 cups broth. Cool, debone and cut chicken into bite size pieces. In a long baking dish, layer chicken, eggs, carrots and peas. Spread undiluted soup over this. Pour the 2 cups of broth over layers. Melt margarine in a small bowl. Stir in flour, then milk. (Will have some small lumps.) Spoon this over the layers in the baking dish. Do not stir. Bake at 350° for 1 to 1 1/2 hours until golden brown. Makes 8 to 12 servings.
Mix first 3 ingredients with enough vinegar to make of creamy consistency. Pour over cucumbers. Refrigerate overnight. Add onion slices. Serve. Additional cucumbers and onions may be added to remaining dressing. Yield: 8 servings.
Cream together margarine and sugar. Add 2 eggs and 1/4 cup milk. Mix with mixer. Add flour, powder, soda, salt and vanilla; mix well. Cover and chill overnight. Roll out on floured board approximately 3/4-inch thick. Cut with cookie cutters. Bake at 350° for less than 10 minutes until lightly brown.
Mix Bisquick, margarine and water. Press into an 8 or 9-inch pie pan. Prick several times. Bake at 450° for 8 to 10 minutes.