HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour cold water over yeast and let stand. Using an electric mixer, combine sugar and shortening. Add eggs. Continue beating and add boiling water. Let stand until cool. Add yeast mixture, flour and salt, mixing well. Cover and refrigerate. When ready to use, punch down dough and knead lightly. Shape into balls and place in greased muffin pans. Brush lightly with melted butter. Let rise until double in size. Bake in preheated oven at 375° for 18 to 22 minutes. Yield: 3 dozen. These rolls can be left in refrigerator and used as needed. This recipe is one that, when you use it once, you will love it and always come back to it again and again.
Warm buttermilk, mix sugar and yeast together and then add to buttermilk. Add melted shortening (not hot). Add flour mixture to which salt, baking powder and soda have been added. Mix well. Knead a little. Make into small balls and put into greased baking dish. Let rise 45 minutes or until double in size. Bake at 400° until brown.
Do not drain bacon. Pour sauce over all. Bake at 350° for 30 minutes uncovered. Can be made ahead and reheated.
Melt butter, caramels and sweetened condensed milk in medium pan over low heat. Dip each marshmallow into melted mixture and roll in Rice Krispies. Cool individually on waxed paper. Store in container, NOT AIRTIGHT or they will get sticky.
Mix ingredients. Add chicken and melon balls; toss. Serve on lettuce. Sprinkle with pecans.
Grease bottom of cake pan. Cover bottom of pan with chopped pecans and coconut. Prepare cake mix as directed on box and pour over coconut and pecans. Cream together cream cheese, butter and confectioners sugar. Pour this mixture over cake and swirl together. Bake at 350° for 45 minutes.
Soak red beans overnight. Put into Dutch oven, meats, beans and vegetables. Simmer until beans are soft. Serve over rice.
Cook raisins in water until all water is gone. Add applesauce, eggs, sweetener, salt and oil and mix well by hand. Blend in soda and flour. Add remaining ingredients and mix well. Pour in greased tube pan or 2 loaf pans. Bake at 325° for about 1 hour. Freezes well.
Blend oil and sugar. Mix all ingredients together. Pour into loaf pans. Bake for one hour in a 375° oven.
Saut butter and onion until soft, about 5 minutes. Add to spinach, artichoke hearts, cream cheese, sour cream, both cheeses and Tabasco sauce. Mix well. Sprinkle remaining cheese on top. Bake about 25 minutes at 325°. Enjoy.
The dressing is made of equal parts of Hellmann's mayo, Miracle Whip and sour cream. Add a large dose of Old Bay seasoning. Chill well before serving. (I make it the evening prior to serving.)
Wrap eggplant in aluminum foil. Bake at 350° for 1/2 hour or until soft. Remove skin. Mash with other ingredients. Serve on bread, crackers and/or pita bread.
In a large bowl mix cabbage, onion & sugar. Set aside. In a small saucepan combine remaining ingredients, bring to a boil 30 seconds until mustard has melted. Pour over cabbage. Refrigerate overnight.
Combine 3/4 cup sugar and cornstarch in large pan; stir in water and apple juice. Boil. Add rhubarb; return to boil. Cook 5 minutes or until rhubarb is tender and thick. Pour into 9-inch dish.
Brown rice in saucepan over medium heat. Add all ingredients. Cook until rice is done. Add water as needed.
Melt first 4 ingredients over hot water in double boiler. Remove from heat. Add vanilla. Set aside to cool. Blend margarine, brown sugar, egg and vanilla, beating until light. Sift flour, soda and salt together, then add to first mix of margarine, sugar, egg and vanilla. Stir in oats. Press 2/3 of mixture into a 9 x 9 or 7 x 11 pan that's been greased and floured. Spread chocolate mixture over batter, then top with remaining batter by crumbles or bits over chocolate (use fingers and pat down a little). Sprinkle with nuts and press into top. Bake at 350° for 25 to 30 minutes. Cool; cut into bars.
Cut round steak into serving-sized pieces; season with salt and pepper. Roll in flour. Cook onions in hot fat until tender, but not brown. Remove onions.
Drain pineapple, save juice. Put into large bowl, add marshmallows and cubed apples. Do not peel. Mix pineapple juice and brown sugar until sugar dissolves. Pour over fruit and stir gently. Add peanuts. Fold in whipped topping. Cover with plastic wrap and refrigerate 24 hours. Before serving. This makes a very large bowl.
Heat oven to 350°. Combine all ingredients and place in a rectangular cake pan. Bake for 1 hour to 1 hour and 30 minutes (depending on how well done you like it).
Heat milk over medium heat until lukewarm (110°). Remove from heat and add rennet which has been crushed and dissolved in 1/4 cup cold water. Let set 1/2 hour. Break mixture with spoon. Return to low heat, stirring constantly until a firm curd is formed. Pour approximately 2 cups into strainer and drain as much water as possible. Form into a ball and press into a thick pattie. Salt both sides and let drain. Refrigerate.
Empty jello in small bowl. Add boiling water. Stir until jello is dissolved. Cool. Cream the cream cheese, sugar and vanilla in medium size bowl. Crush graham crackers and add melted butter, mixing until crumbly. Empty 2/3 of crumbs in a 10-inch baking dish or pan, 13 x 9 x 2-inch. Press into even layer on bottom of pan. When lemon mixture begins to thicken, add lemon juice to chilled milk. Whip until stiff and holds peaks. Fold into jello mixture lightly but thoroughly. Pour into prepared pan and sprinkle with remaining crumbs. Chill 2 to 3 hours before serving.
Mix altogether. Drop by teaspoon on cookie sheet. Crisscross with a fork dipped in flour. Bake 8 to 10 minutes at 350°. Makes about 2 dozen.
In processor, puree strawberries thoroughly. Add cider or juice, cinnamon, honey, sugar and nutmeg.
First, use care to get one. Not too young; but tender and a healthy growth. Make your selection carefully and let it be final. Otherwise they will not keep. Like wine, they improve with age. Do not pickle or put in hot water. This makes them sour. Prepare as follows: Sweeten with smiles according to variety. The sour, bitter kind are improved by a pinch of salt of common sense. Spice with patience. Wrap well in a mantle of charity. Preserve over a good fire of steady devotion. Serve with peaches and cream. The poorest varieties may be improved by this process and kept for years in any climate.
Combine rice with beef, egg, onion, salt, marjoram, pepper and 1/2 cup of tomato juice. Mix lightly. Shape mixture into 18 balls and place in deep skillet. Add sugar to remaining 2 cups of tomato juice. Pour juice over meat balls in skillet. Bring mixture to a boil. Reduce heat. Simmer, covered, 25 minutes, basting occasionally.
Scoop vanilla ice cream into balls. Roll in toasted coconut and pack lightly as you roll. Put in plastic container and freeze. When ready to serve, place 3 toasted coconut balls in a dish, stripe with syrup and top with dab of Cool Whip.
Boil both cans of Eagle Brand milk in enough water to cover the cans for 3 hours. Let milk cool. Beat eggs; pour half and half in slowly; add Eagle Brand, whipping cream and sugar. Blend well and pour in freezer container. Finish with whole milk.
Dissolve yeast in water and let stand for 20 minutes. Cream sugar, shortening, nutmeg and salt. Add eggs one at a time. Add vanilla. Sift flours and baking powder and add. Add milk slowly. Do not make dough too soft. Let set for 30 minutes. Roll out and cut with a donut cutter. Fry in deep fat at 350°. Dip cooked donuts in Sugar Glaze.
Ice top and sides of fresh Brie with softened strawberry cheese. Decorate with fresh strawberries and greenery. Serve with gingersnaps.
In nonstick skillet, combine corn, milk, milk powder, 1 tablespoon honey, 1 teaspoon vanilla and 1/4 teaspoon cinnamon. Cook over medium heat until liquid is absorbed and corn is brown and sticky, stirring constantly. Preheat oven to 325°; spray 1-quart baking dish with cooking spray.
Marinate meat before cooking. Put in a dish with room for marinade. Peel and slice onions, shallots and garlic. Scatter vegetables over meat with cloves, bay leaves and salt and pepper to taste. Pour vinegar and oil over top. Leave to marinate 3 to 4 days, turning meat over every day. On day of cooking, cut bacon into strips. Cook until browned and rendered of fat in flame-proof casserole. Drain the venison, reserving the marinade, and add to casserole. Brown on all sides over medium heat. Add the red wine, stock and 1 cup of strained marinade. Cover the casserole and simmer over a very low heat for one hour. Serve hot.
Place all ingredients in mixing bowl and mix thoroughly using a fork to avoid packing. Place in ungreased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Pour off excess fat. Place on a hot platter and arrange a buttered vegetable such as small boiled potatoes, onions or sliced carrots around the meat loaf.
Mix cake mix, pudding mix, oil, sour cream and eggs in large bowl; set aside. In small bowl, combine sugar, cinnamon and pecans.
In a saucepan over low heat, melt the semi-sweet chocolate pieces with 2/3 cup of the sweetened condensed milk, 1 tablespoon of the cream and 1 teaspoon of the vanilla. Remove from heat when thoroughly melted and spread evenly into a foil-lined 9-inch square pan. In another saucepan over low heat, combine the remaining ingredients and heat until thoroughly melted. Remove from the heat; spread evenly over the layer already in the 9-inch pan. Chill for 2 hours. Turn fudge over and out onto a cutting board; slice to appropriate size.
Cream eggs, sugar, vanilla and 1 can of Pet milk together in freezer. Add the second can of Pet milk and then fill the remainder of the freezer with whole milk. Freeze. Makes 1 gallon.
Heat marshmallows in concentrate until melted. Cool; add ginger ale. Mix in a mold between broken up angel food cake pieces. Chill. Serve with whipping cream, whipped topping, chocolate sauce or whatever.
Preheat oven to 375°. Bake in 9 x 13-inch pan sprayed with cooking spray. Mix all ingredients except cheese in a large bowl. Pour half of the batter in the pan (warm pan). Sprinkle half the cheese over the batter, spread remaining batter over the mixture and top with the rest of the cheese. Bake for about 35 minutes.
Add raisins to boiling water and simmer 5 minutes. Add together to the raisins and water the sugar, brown sugar, cornstarch and salt. Cook slow boil 1 minute at a rolling boil. Add lemon juice and orange juice. Dot with butter. Put in unbaked pie crust. Top with crust. Bake at 425° for 40 minutes.
Mix dry jello with Cool Whip. Stir in cottage cheese. Add pineapple and marshmallows. One-half cup nuts may be added if desired. Pour in mold or desired container and refrigerate. Also tasty with lemon jello.
Cook rice and raisins. Mix cornstarch and eggs. Stir into milk mixture. Cook until thickens. Add rice and raisins. Sprinkle with cinnamon.
In a large bowl, sift together flour, sugar, spices, cocoa and baking powder. In another bowl, cream shortening; add eggs (slightly beaten). Add milk and vanilla. Mix in dry ingredients a little at a time. Add nuts, etc., if desired. Drop onto ungreased cookie sheets 1 teaspoon at a time. Bake at 375° for 12 minutes; cool on wire rack. Dust with sifted confectioners sugar. Can be frozen for storage.
Beat egg whites with 2 tablespoons sugar until stiff. Beat egg yolks with remaining sugar; add rest of ingredients and fold in stiffly beaten egg whites. Line jelly roll pan (with sides on) with waxed paper. Pour above mixture in pan and bake at 350° for about 18 minutes. Dump pan over on towel and roll in towel and cool on rack.
In a double boiler or heavy boiler mix sugar, salt and corn starch, stir in vinegar. Add onion, oleo and the juice from the beets. Blend well and cook until smooth. Add the beets and simmer for 20 minutes. This keeps well in the refrigerator.
Cream shortening and sugar; stir in flour, salt, vanilla and pecans. Mix well; mold into balls about one-inch in diameter. Place on greased cookie sheet. Bake at 375° for 12 to 15 minutes. While cookies are still warm, roll in confectioners sugar.
Wash and drain vegetables. Remove seed from peppers. Peel onions. Chop all vegetables. Cover with boiling water. Let stand 5 minutes; drain. Cover again with boiling water. Let stand 10 minutes; drain. Add sugar, salt and spices (tied in bag) to vinegar. Simmer 15 minutes. Add vegetables; simmer 10 minutes. Bring to boiling. Pack, boiling hot, into hot jars. Seal at once.
Brown sausage in a Dutch oven; remove and drain on paper towels. Drain off drippings, reserving 1 tablespoon in Dutch oven. Saute onion in reserved drippings, 3 to 5 minutes; add sausage, cabbage and water. Cover and cook over low heat 10 minutes. Stir in carrots and potatoes; cover and cook an additional 20 minutes or until they are tender. Serves 8.
Heat corn syrup in microwave until hot but not yet boiling. Stir syrup into coconut until completely mixed. Let mixture sit for about 2 hours. Shape into balls; chill in refrigerator. Melt chocolate and paraffin together; mix well. Dip coconut/syrup balls in chocolate. Drop onto waxed paper; let chocolate set. Serve.
Cook rhubarb until tender. Add Jell-O, stirring well to dissolve. Pour into containers. Cool and freeze.
Cook lasagna noodles; cool. Mix cooked hamburger with 2 jars Prego sauce. Layer noodles, meat sauce, spoonfuls of cottage cheese, Mozzarella cheese and Parmesan cheese. Continue until you use everything. Bake, covered, at 350° for 1 hour, uncovered, until cheese starts to brown.
Mix water, vinegar and sugar; bring to a boil. Add beans and boil for 30 minutes. Put in hot, sterilized jars and seal.
Dissolve jello in boiling water; fold in pineapple, strawberries, pecans and bananas. Put half of mixture (about 3 cups) in refrigerator about 1 1/2 hours, leaving half of mixture at room temperature. Spread the sour cream gently over the congealed half and add remaining mixture. Refrigerate until ready to serve.
In 9 x 13 pan, melt butter. Sprinkle pecans and coconut over melted butter. Mix cake mix according to directions on box and pour over coconut.	Then mix cream cheese and confectioners sugar and spoon into cake mixture, keeping away from sides. Cook for 30 to 45 minutes at 325° or until knife inserted comes out clean. Let cool and then turn upside down.
This stabilized whipped cream tastes great! This will hold up even overnight in the refrigerator! It's perfect when you want to prepare cream topping or a filled dessert ahead of time.
Mix together by hand exactly as listed above in large bowl and pour into greased cookie sheet with sides. Bake at 350° for 20 to 25 minutes.
Cook and debone chicken; layer in a large casserole dish. Slice eggs on top of chicken. Spread peas (drained) and corn (drained). Add cream of chicken soup with the chicken broth and pour on vegetables. Mix together flour, butter and milk; pour evenly on top. Cook for 1 hour at 350°.
Beat sugar, oil, eggs and vanilla extract in a mixing bowl until fluffy. Mix flour, salt, baking soda and cinnamon. Add to egg mixture and stir until blended. Stir in zucchini and nuts. Put into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 20 minutes or until done. Cool before serving.
Spray wok or skillet with Pam. Melt butter in pan; saute onions in butter until tender. Add ham and cook until browned. Move onions and ham to one side of pan. Scramble eggs in empty space.
Heat 1 to 2 cups oil in Dutch oven. Cut chicken into pieces (remove skin if you like); pat dry. Mix flour, salt and garlic powder in a small bowl or Ziploc bag. Coat chicken in flour mixture. Brown chicken in oil. Remove chicken from oil; pour oil out of Dutch oven into a heat-resistant can. Place chicken back into Dutch oven. Add spaghetti sauce, mushrooms and water. Cover Dutch oven with lid; place on heat. Cook for about 1 hour, or until chicken is tender and cooked through.
Beat egg with half lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg, then flour. Brown in butter in skillet. Dissolve granules in boiling water; add, with remaining lemon juice, to skillet. Cover and simmer for 20 minutes.
Spread crescent rolls on a 9 x 13-inch cookie sheet. Brown in oven. Let cool. Combine cream cheese and mayonnaise and spread on crust. Top with the other ingredients as desired.
Cut unpeeled eggplant into 1/2-inch cubes. Pour oil into a 2-quart casserole with cover; heat in microwave on High for 1 1/2 minutes. Stir in eggplant. Cover with lid; cook on High for 10 minutes, stirring twice. Stir in onion, celery and green pepper. Cover; cook on High for 2 minutes. Stir in tomato sauce, olives, vinegar, sugar, capers, salt and pepper. Cook, uncovered, for 10 minutes, stirring twice. Serve at room temperature or chilled. Flavor improves upon standing. Serve with pita wedges, crackers or toast triangles.
Mix and beat 2 minutes. Bake in greased 8 x 8-inch pan for 20 minutes at 350°.
Crush cranberry sauce with fork. Soften gelatin in cold water; heat over boiling water until gelatin is dissolved. Stir into cranberry sauce; cool slightly. Add lemon juice and ginger ale; mix well. Chill until mixture is slightly thickened. Fold in apples, celery and walnuts. Put into lightly oiled 2-quart ring mold.
Mix Ricotta cheese, Mozzarella cheese, 1/2 cup Parmesan cheese and eggs. Brown beef, stirring to separate meat. Pour off fat. Stir in spaghetti sauce. In each of two (11 x 7 x 1-inch) baking dishes, layer 1 cup spaghetti sauce mixture, 2 noodles and 1 1/4 cups cheese mixture. Repeat layers. Top with remaining noodles, spaghetti sauce mixture and Parmesan cheese. Bake at 400° for 30 minutes. Let stand 10 minutes. Serves 12.
Place cottage cheese and vinegar in container of an electric blender or food processor. Top with cover and process until smooth. Combine cottage cheese mixture, green onions and next 4 ingredients in a medium bowl. Stir well.
In a double boiler, bring the Karo syrup and sugar to a boil. When boiling, add the peanut butter and stir until smooth. Add this mixture to the Rice Krispies and Special K. Pat into a 9 x 13-inch pan.
Mix butter and sugar together. Mix water and vanilla together. Add both to sifted flour. Add pecans. Mix with hands; shape into walnut-size balls. Roll in powdered sugar. Place on greased baking sheet. Bake at 375° until done.
Preheat oven to 325°. Saute onion and celery in margarine. Lightly beat eggs and Coffee-mate. Add other ingredients and pour into pastry shells. Bake at 325° for approximately 1 1/2 hours until knife inserted in center comes out clean. Let stand at room temperature for 10 minutes before serving.
Brown ground beef with garlic salt; drain. Add onion, soup, mild taco sauce, salt and chili powder. In baking dish, layer tortillas and ground beef. Top with grated cheese. Bake for 30 minutes at 350°.
Combine ingredients and roll into balls. Bake at 350° for 30 minutes.
Put first 3 ingredients in pan. Add salt. Cover with water and ice for an hour. Drain and wash. Mix sugar, celery seed, mustard seed and vinegar. Bring to a boil. When boiling, pour over squash and boil 2 to 4 minutes. Put in jars and seal.
Melt chocolate chips, margarine and peanut butter. Put cereal in large mixing bowl and pour chocolate mixture over it. Mix well. Place 2 to 2 1/2 cups powdered sugar in a paper sack. Pour cereal mixture into sack and shake to coat.
Mix juices and sugar in coffee pot. Place cinnamon and cloves in basket. Perk.
If using hamburger brown with onions. For pork, cook roast until done then mince. Cook onions in margarine. Add other ingredients and simmer 30 minutes.
Cook macaroni until most of the water boils out. (Leave some water in). Cut the Velveeta into chunks and drop into macaroni to melt. Add margarine and evaporated milk. Simmer until cheese and margarine are melted. Pour into baking dish. Sprinkle with cheddar cheese and bake at 350° for 15 minutes or until cheese is melted or lightly brown.
Mix eggs, milk and oil. Sift dry ingredients and add to egg mixture. Leave a little lumpy. Let set for 10 minutes. Pour out onto griddle, about 350°.
Grease Bundt pan. Spread pecans in bottom of pan. Combine sugar and cinnamon. Cut each biscuit into 8 pieces. Dip each piece in melted margarine. Roll each piece in cinnamon sugar. Layer into pan.
Mix flour, baking soda and salt. Cut in shortening; mix. Add milk; mix well. Roll out dough; cut into small squares or pull apart in pieces. Place into stew. Cook for 12 minutes only.
Cream margarine, sugar, eggs and vanilla until light and fluffy. Combine milk and burnt sugar syrup. Add alternately with flour which has been sifted with baking powder, soda and salt. Beat until smooth. Bake in greased and floured pan in 350° oven for 25 minutes.
Mix and store in an airtight container. Use 1/3 cup for one mug of boiling water.
Soften yeast in warm water. Scald milk; add 1/2 cup sugar, salt and shortening. Cool to lukewarm. Add 2 cups flour, mixing well. Add yeast and eggs, beating well. Then add enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic (about 10 minutes). Place in lightly greased bowl; turn once to grease surface. Cover and let rise in warm place until doubled in size (about 2 hours).
Puree berries in blender. Dissolve jello in boiling water, then stir in lemon concentrate until melted. Add cold water and juice. Pour over ice. Before serving add ginger ale (a good brand please).
Beat egg and add milk. Peel and slice cucumbers. Dip slices in cracker crumbs. Lay them out to dry a little, then dip in egg and milk mixture followed by crumbs again. Fry in butter or vegetable oil, then salt and pepper.
Put all the ingredients into a mixing bowl. Stir until well blended. Pour into a greased casserole. Top with buttered crumbs or potato chips. Bake in a 350° oven for 1 hour.
Cream together cream cheese and sugar until sugar is dissolved. Fold in Cool Whip. Gently mix in cherries. Pour into pie shell. Refrigerate for 4 hours at least before serving.
Cut up chicken in small cubes. Cook spaghetti, rinse and drain. In a large oblong dish put cooked spaghetti, chicken, broth, mayonnaise, milk, chopped celery, onions, lemon juice, almonds and chopped boiled eggs; mix well. Spread out evenly. Grate cheese and spread over top of mixture. Crunch up potato chips and spread over cheese. Bake for about 35 minutes in 350° oven.
Combine all ingredients, except almonds, in a large saucepan. Cook on medium-high until cranberries "pop", about 10 minutes. Remove from heat. Stir in almonds. Serve chilled. Keeps very well in refrigearator for several days.
Start with chilled bowl. Beat eggs and sugar, adding cream gradually, until fluffy. Add salt and vanilla. Mix well. Then add clean, white snow until thickness of ice cream. Serve gently.
Prepare rice according to package directions. Preheat a large skillet over highest heat until very hot. Add oil and scramble eggs. Add cooked rice and vegetables. Stir and toss to blend quickly. Add sesame oil and soy sauce and optional ingredients, if desired.
Melt cream cheese and tomato soup in double boiler. Add gelatine to dissolve. Add remaining ingredients; mix well. Chill in mold. Serve with crackers (I like Triscuits).
Brown meat slightly in skillet; season with onion salt and pepper. Add remaining ingredients in layers in order given. Rinse out tomato can with water and pour over all. Sprinkle with salt and pepper. Cover and cook on high until steaming, then on low for about 30 minutes.
Brown beef with onion and garlic in shortening. Add remaining ingredients except mushrooms. Simmer until beef is tender. Add mushrooms and heat through. Pour over noodles or spaghetti.
Combine the first 4 ingredients in a Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tablespoons of butter; stir until butter melts. Cover and boil mixture for 3 minutes. Remove cover and continue to cook, without stirring, until mixture reaches soft ball stage (234°). Remove from heat and without stirring, add remaining butter, pecans, peanut butter and vanilla. Cool 10 minutes. Beat mixture until well blended and pour immediately into a buttered 9-inch square pan. Cool and cut fudge into 1 1/2-inch squares. Yields 3 dozen.