HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix yeast and warm water together; set aside. Melt butter; add buttermilk. Add yeast mixture to lukewarm liquid. Add salt, sugar, soda and beaten egg. Stir in 1 cup flour. Beat all together and add 2 cups flour. Put dough in greased bowl and leave in a cool placed until 2 hours prior to serving. Roll out and cut. Grease tops and bottoms with butter; fold in half. Place in pans and let rise at room temperature. Bake at 450° about 10 to 15 minutes.
Trim excess fat from meat and cut into 1 to 1 1/2-inch cubes. In a 5-quart kettle, heat oil over medium heat; add meat and brown well. Push to sides and add onion and garlic. Stir in chile powder, oregano, cumin, water, broth and beans. Cover and simmer 1 1/2 hours. Cover and refrigerate. Skim fat from broth. Heat broth to boiling. Add carrots. Cover and simmer 30 minutes. Stir in corn and add salt and pepper to taste. Serve with condiments: sour cream, sliced green onions, lemon/lime wedges, jalapeno sauce and cherry tomatoes.
Remove large outer leaves of cauliflower. Break into flowerets. Cook, covered, in small amount of boiling water (salted) for 8 minutes or until crisp-tender. Drain. Combine eggs and water; beat well.
Grill or fry burgers (use 1/3 pound patties or smaller; larger ones are hard to handle); season them to your personal taste. Do not overcook.
Stir together yolks, lemon juice and peeling, set aside. In a saucepan mix sugar, cornstarch and salt, gradually stir in boiling water. Bring to a boil over medium heat, stirring briskly. Continue to stir and let boil until clear and smoothly thickened (about 3 minutes). Carefully stir in eggs and lemon mixture and boil, stirring, about 2 minutes. Remove from heat and stir in butter. Cool 5 minutes, then pour into baked pie shell. Now ready for the meringue.
Put nuts, chocolate and zwieback through food chopper. Chop fine. Add cinnamon, 1 1/2 tablespoons confectioners sugar and rose water. Form into 36 small balls. Roll in confectioners sugar. Store in airtight container.
Mix eggs and milk. Pour over layers of sausage and cheese. Add a little extra milk, if needed, to cover sausage. Bake at 375° for 25 to 30 minutes or until egg is set.
Grease and flour 12 x 1/2-inch pizza pan (or two 9-inch layer cake pans). In 3-quart saucepan bring corn syrup and heavy cream to boil over medium heat, stirring occasionally. Add chocolate; stir until melted. Set aside 2/3 cup of the chocolate sauce. Add butter and sugar to remaining sauce; stir until butter melts. Remove from heat. Stir in eggs and vanilla. Gradually stir in flour, salt and nuts. Pour into pan. Bake in 400° oven for 20 minutes or until firm. Cool on rack. Top with ice cream, fruit, nuts and chocolate sauce. Makes 12 servings.
Mix ingredients while broccoli is cooking. Then mix in broccoli. Pour into baking dish. Crumble crackers on top. Bake at 350° for 30 to 40 minutes.
Wash and hull strawberries. Place berries, water, 1/2 cup of the sugar, the lemon juice and liqueur in a 5 cup blender container. Blend until smooth, about 2 minutes. Pour strawberry mixture through a strainer into an 11 x 7-inch baking pan. Freeze until firm 3 to 4 hours.
Spray 2 (8 7/8-inch or 9 x 2-inch) foil pans with "Pam" cooking spray. Put eggs, butter and milk in large mixer bowl and beat well. Mix sugar, flour and baking powder together and add to egg mixture. Add the flavoring and mix well. Take out beaters and add coconut and pecans.
Mix margarine and crumbs and layer in a 9 x 13-inch pan. Spread coconut on and follow with a layer of each chip. Finish layers with walnuts. Sprinkle milk over pan evenly. Bake in a preheated 325° oven for approximately 30 minutes. Cool. Refrigerate before cutting.
Blend sour cream and cream cheese. Add mayonnaise. Wash and drain crab meat. Add to all other ingredients. Mix and refrigerate. Serve with assorted crackers.
Mix ingredients until blended. Spread 1/4 of mixture on slice of bread or spoon into pita pocket along with shredded lettuce and tomato slices. Makes enough filling for 4 sandwiches. Contains 100 calories each.
Arrange first 6 ingredients in layers in 13 x 9-inch dish. Sprinkle with sugar, then Parmesan cheese and cover with Cheddar cheese. Top with bacon and cover with plastic wrap. Make 24 hours ahead of time and refrigerate until served. I also like to add a layer of fresh sliced mushrooms. Or make it a main dish by adding a layer of ham strips.
Whip milk and Dream Whip together until stiff. Add sugar and vanilla. Pour on top of crust and spread. Top with pie filling; chill about 2 to 3 hours before serving.
Combine sugar, flour and cinnamon; stir in apples. Turn into pastry shell. Combine remaining flour and sugar. Cut in butter until crumbly; sprinkle over apples. Bake at 400° for 45 to 50 minutes or until apples are done. If pie browns too quickly, cover edge with aluminum foil.
Mix together your favorite tuna salad. Cut the top off of the tomatoes and a thin piece off the bottom. Scoop out the seeds and turn tomatoes over to drain. Stuff the tomatoes with your tuna salad. Break the cheese in pieces and cover the top. Slice olives in 1/2 and in center of the cheese make a hole and put olive in. Place tomatoes on a microwave dish. Microwave until cheese melts. Serve on lettuce leaf.
Place cucumbers, onions and parsley in a bowl. Add water, salt, pepper, sugar and vinegar. Cover and refrigerate.
Combine cream cheese and salad dressing until well blended. Add rest of ingredients. Chill. Place drinks glass in center of plate, spoon mixture around glass. Remove glass and garnish with parsley and pimento.
Heat oven to 375°. Combine ingredients (except chicken wings). Mix well. Marinate wings for 4 hours or overnight, turning occasionally. Bake for 15 minutes, then broil to crisp.
Boil and drain potatoes. Whip hot potatoes with cream cheese and sour cream. Beat until fluffy and smooth. Add salt and pepper. Place in a buttered 9 x 13 in. baking dish. Dot generously with butter and sprinkle with seasoned salt. Cover with foil and refrigerate, Potatoes can be frozen at this point and thawed before baking. Bake, covered with foil, at 325° for 15 minutes. Uncover and bake an additional 20 minutes.
Mix margarine	and cheese by hand.	Add flour, Rice Krispies and cayenne pepper. Make into walnut size balls and press with fork. Bake at 400° for 10 minutes and reduce heat. Bake until slightly brown.	Makes 48 to 50 wafers.
Mash peeled and seeded avocados in taco sauce; add remaining ingredients, minced very fine. Mix and serve on lettuce.
Mix all dry ingredients and eggs. Heat milk to lukewarm. Dissolve yeast in 1/2 cup milk and add to mixture. Add 1 pint milk and mix well. Let dough rise to double in bulk which is about 3 hours. Keep dough in warm place. Knead and let rise for another hour.
Blend lemon juice into condensed milk. Add Cool Whip, pineapple and nuts. Mix and refrigerate overnight or 3 hours before serving. Yields enough for 2 baked pie shells.
Mix ingredients together. Bake at 350° for 1 hour. Serves 6.
Mix together will be dry put in a 9 x 13 baking dish and pat down. Do not grease pan.
Sift flour and salt together. Add eggs and milk. Beat ingredients to make a smooth batter. Add melted butter and continue beating for 2 minutes. Pour into greased custard cups or muffin pans. Bake 20 minutes at 450°. Lower temperature to 350° and continue baking for 35 minutes.
Preheat oven to 450°. Sift flour, sugar, salt and soda together. Cut in shortening. Add yeast and buttermilk. Knead well. It may be necessary to knead in more flour. Cut out biscuits and bake 10 to 12 minutes. Dough may be covered and refrigerated for a week. Makes 24 to 30 biscuits.
Beat egg well. Grate the cheese and add to egg. Pour in 3/4 can of milk. Mash pimento and add to mixture. Stir well. Cook over slow fire, stirring constantly, until cheese is melted. Pour into small bowl and allow to cool. Cover with clear wrap to refrigerate.
Generously spread olive oil over top of Boboli bread and bake at 350° for 10 minutes. Spread fresh garlic from garlic press or Polaner chopped garlic on olive oil. Precook chicken breasts and cut into bite-sized pieces. Spread over crust. Top with mushrooms, onions, cheese, garlic salt and oregano. Bake at 350° for about 1/2 hour.
Mix a little more than half of Cool Whip with Condensed Milk. Add Key Lime Juice. Pour into cracker crust. Refrigerate for several hours until set. Spread remainder of Cool Whip on top just before serving. Garnish with Lime Twists.
Roll out crust to approximately 13 x 9-inch. Down center of dough place corned beef, Swiss cheese, sauerkraut and salad dressing. Cut sides of dough and crisscross over mixture. Brush with egg white and sprinkle with caraway seed. If using bread dough, let rise approximately 30 minutes. Bake at 350° for 25 to 30 minutes, until brown.
Dredge veal cutlets in flour, salt and pepper. Melt 3 tablespoons butter in skillet. Add garlic. Add veal. Brown quickly, then remove veal to baking pan. Add 1 tablespoon butter to skillet and brown mushrooms. Add Marsala cooking wine and boil 2 minutes. Pour sauce over veal. Cover and bake approximately 20 to 30 minutes at 350°.
In medium bowl, using a fork toss bread crumbs with milk, egg, garlic powder, salt and pepper. Add ground chuck and mix well. Shape lightly into balls. In large pan melt 1 1/2 Tbsp. butter, saute meatballs turning until brown all over. Remove meatballs and add the rest of the butter and onion, saute about 5 minutes. Remove from heat. Stir in flour. Gradually stir in bouillon and bring to a boil, stirring; reduce heat. Add meatballs and simmer for 30 minutes. Meanwhile cook beans as directed on package, drain well. Add beans and sour cream to meatballs, stirring to combine. Reheat gently about 5 minutes. Serve with rice.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat at a mild speed for 2 minutes. Batter will be thin. Pour into greased and floured cake pans and bake at 350° for 35 to 40 minutes. For an oblong pan or layer pans, 30 to 35 minutes or until tester comes out clean. Cool 10 minutes. Remove from pans. Decorate with your favorite frosting.
Mix pudding as directed on box. In trifle bowl make a layer of Cool Whip. Then make a layer of pudding then layer of broken up cookies. Repeat layers ending with Cool Whip on top. Garnish top with cookies.
In a large saucepan, heat oil until hot. Add celery, potatoes, onions and garlic. Cook, stirring occasionally, until onions are tender (about 6 minutes). Add broth and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender (15 to 20 minutes).
Sift together first five ingredients. Mix last four ingredients together, add to dry ingredients and mix well. Pour into greased and floured 13 x 9-inch pan and bake in moderate oven, 350°, about 30 minutes. Ice with your favorite chocolate or vanilla icing.
Grease bottom and sides of 9-inch deep dish or 10-inch pie pan. Combine in a large bowl the first 7 ingredients. Beat for 2 minutes at medium speed. Pour into prepared pan. Place the peaches or pineapple over the batter.
Stir peaches, pineapple, strawberries, kiwi fruit, brown sugar and spices in a medium bowl. Layer fruit alternately with whipped topping in large dessert or trifle bowl.
Sift together all dry ingredients, except sugar. Mash bananas and add lemon juice. Cream shortening-sugar mixture and beat until light and fluffy. Alternately add dry ingredients and milk. Beat after each addition. Fold in banana mixture.
Cover leaves with boiling water and let stand 10 minutes. Drain. Combine next 5 ingredients. Place mixture in leaves and roll. Put rolls in baking or casserole dish. Cover and cook for 1 hour at 325°. Remove from oven and add sauce to the top of rolls. Cover and cook for an additional 15 to 20 minutes.
Grease large casserole. Sprinkle half of the stuffing on the bottom. Combine all other ingredients. Pour over stuffing. Top with remaining stuffing. Bake at 350° until bubbly (about 30 minutes).
Mix dry ingredients together. Cream shortening, sugar and eggs. Add bananas and cranberries. Mix well. Add dry ingredients and nuts. Pour into loaf pan. Bake at 350° for 1 hour.
Prepare mix as directed on package for pudding. Line bottom and sides of 10 x 6-inch baking dish with wafers. Layer half of bananas, half of pudding and 1 cup marshmallows in baking dish; cover with additional wafers. Top with remaining bananas, pudding and marshmallows. Bake at 350° for 20 minutes or until marshmallows are golden brown. Serve warm.
Put cheese through sieve into a large bowl. Mix eggs and sugar together in another bowl and then add to the cheese and mix. Place in a pan on the stove and heat, stirring constantly until the first bubbles appear. Take off the stove and allow to cool. Do not place in refrigerator. Line a clean, clay flowerpot with a double layer of cheesecloth after rinsing it with cold water. Pour in the cheese mixture. Fold over the ends of the cheesecloth, put a plate and weight of some kind, to force mixture to drain into a bowl placed below. Store in fridge for 1 1/2 days. Remove from pot and remove the cloth and enjoy eating it.
After slicing eggplant, lay out on paper towel and sprinkle with salt. Let stand 30 to 40 minutes. Dry off, dip in beaten eggs and then seasoned bread crumbs. Fry in Wesson oil until golden brown, turning once. Drain on paper towels. Serve.
Cook zucchini in boiling salted water 10 minutes. Scoop out insides of shells and mash. Drain shells and place on baking sheet. Remove sausage meat from casings; break it up and saute 5 minutes. Stir in onion and garlic; saute until onion is soft. Stir in zucchini and crumbs. Spoon into shells; sprinkle with cheese. Bake at 350° for 30 minutes. Serves 6.
Cook the cake mix according to directions on box. Mix the coconut, milk and pineapple. Put on cake while it is hot. Let cool, then top with Cool Whip and shredded coconut (frozen kind). Leave off Cool Whip, if you wish.
Chop mix and ice for 1 minute in blender. Add strawberries and chop for 20 seconds or until thoroughly blended. Wet glass rim and dip in salt (optional). Serve immediately. Serves 4 to 8 people.
Blend all ingredients together. Bake in a large unbaked pie shell or 2 small shells at 325° until firm.
Melt oleo, cocoa and milk in saucepan. Remove and add sugar. Blend well. Add vanilla.	Pour over hot cake.
Mix together pudding, milk and sugar. Add Cool Whip and mix well. Spray bottom of 9 x 13-inch pan with Pam. Layer a thin layer of graham cracker crumbs. Then put 1/2 mixture of pudding on top of crumbs. Layer more graham crumbs and then add rest of pudding mixture. Add chocolate frosting over this (hint: if you microwave the frosting for 60 seconds it will pour perfectly).
In Fix-N-Mix (Tupperware) bowl, put 9 cups of flour. Make a well in the center and put in scalded milk, water, sugar, eggs, salt and 2 packages dry yeast. Do not mix. Seal the bowl and burp it. Store in warm place until the seal pops (15 to 20 minutes). Melt 1 cup of butter or margarine, pour over the flour mixture and knead a little bit, leaving very sticky. Seal and burp the bowl. Store in warm place until the seal pops (20 to 30 minutes). Makes 4 loaves of bread or 1 loaf and four pans of rolls. Rise again, then bake at 375° for 25 to 30 minutes.
Combine sugar, powdered sugar, margarine and oil. Add the eggs. Stir in flour, soda, cream of tartar, vanilla and salt; mix well. Make into little balls and flatten. Bake at 375° for 10 to 12 minutes.
Combine sugar, milk and butter in large, heavy saucepan. Heat to boiling. Stir about 5 minutes over medium heat or until mixture reaches soft ball stage. Remove from heat. Add remaining ingredients. Stir vigorously until well blended. Pour into a greased 13 x 9 x 2-inch pan. Cool and cut into squares.
Mix first 8 ingredients in bowl until well blended. Add chopped eggs and chicken. Toss lightly until combined. Place in refrigerator to chill. When ready to serve, fill lettuce cup and sprinkle with paprika. Serves 4.
Saute onion and meat until brown. Cut tops and remove seeds from peppers; par-boil until slightly soft, about 2 minutes. Remove from water and set aside to cool. Cook and drain rice. Mix meat, rice and cheese together. Season to taste. Stuff peppers and place in large pot. Pour on tomato juice and cook at low temperature for approximately 1 1/2 hours. Can also be baked in large Pyrex dish at 350° for 35 to 45 minutes. (Cover with foil until almost done and remove for last few minutes.)
Toast an English muffin. Pile the ingredients on muffin. Add Durkee mustard. Enjoy.
Preheat oven to 350°. Grease a 2-quart casserole. Mix rice, corn, garlic, green onion, milk, chili powder, red pepper seasoning, salt, pepper and 1 1/2 cups Cheddar cheese. Pour into casserole. Arrange tomato slices on top, overlapping slightly. Bake 35 to 40 minutes. Sprinkle with remaining cheese during the final 5 minutes of cooking. Let stand for 15 minutes.
Crush cookies on bottom of 9 x 13-inch dish. Mix pudding as directed on package. Layer pudding on top of cookies. Layer Cool Whip on top pudding. May sprinkle top layer with chocolate sprinkles for decoration.
Place peanuts, sugar, syrup and salt in a 2 quart bowl or 8 cup Pyrex measuring cup. Cook on full power for 5 minutes. Stir and cook for 2 more minutes. Add butter and cook 1 to 1-1/2 minutes. Add soda and vanilla and stir until light and fluffy. Pour onto buttered cookie sheet. Cool and break into pieces.
Mix together, then beat 1 egg white until stiff and add to above mixture. Dip fish in batter and fry.
Boil sugar and milk 4 minutes. Add peanut butter and Marshmallow Creme. Pour in greased 8 x 8-inch pan with butter.
Boil boneless chicken breasts. Place chicken in pan. Pour soup over it. Place cheese slices on top. Sprinkle crumbled toast over top, then pour melted butter on top.
Blend cheese and pineapple. Add dates, cherries, lemon juice and salt. Fold in whipped cream and nuts. Pour into a quart mold and freeze until firm!
Fix potatoes according to the microwave instructions; add the minced onion to the water and margarine before cooking. When you have potatoes ready, sprinkle with cheese, bacon and the green onion tops. Return to microwave and cook on High for 5 minutes, then serve.
Remove crust from bread and dice. Place half of bread in ungreased 9-inch casserole dish. Mix mayonnaise, mustard and pimento. Put crab meat in bowl. Add salt and pepper; gently toss with mayonnaise mixture, taking care not to break pieces. Spread over bread; top with remaining bread. Beat eggs; mix with milk. Pour over crab meat and bread mixture. Cover and refrigerate for 24 hours prior to baking.
Sift flour, salt and baking powder. Mix with 1 cup sugar. Slowly stir in vanilla to make batter.
Dissolve yeast in warm water. In a large bowl, combine milk, margarine, salt and sugar. Mix thoroughly. Add yeast mixture, then 3 1/2 to 4 1/2 cups flour. Mix well until dough is firm. Grease bowl. Place dough in bowl and let rise to double in size in warm place out of draft. Make into loaves or place in one pound coffee can that has been well oiled. Can should only be half full. Let rise until dough puffs to top of can. Brush top with margarine. Bake at 375° until brown. Removes easier if allowed to cool slightly.
Cut tops off tomatoes and about 1/3 of the way down; gently scoop out pulp, leaving 1/4 inch shell. Drain tomatoes. Melt butter in a skillet. Add mushrooms and saute until tender. Stir in spinach, 1/2 teaspoon salt and pepper. Cook and stir for 2 minutes. Remove from heat. Blend eggs and bread crumbs together and stir into spinach mixture. Salt tomato shells, fill with filling. Stand filled tomatoes in a greased 10 x 6 x 2-inch baking pan. Bake in 350° oven about 25 minutes. If desired, sprinkle tops with buttered crumbs. Serve hot.
Dry bread in a very slow oven (250°); place in a large bowl. Melt butter in a large skillet. Saute onion and celery until tender, about 15 minutes. Add to bread with salt, pepper and sage. Beat eggs lightly in a small bowl; stir into stuffing. Add enough of the chicken broth to make a moist mixture. Stuff turkey cavity lightly. Spoon any extra stuffing into a buttered casserole dish. Spoon a little extra chicken broth over top and bake, uncovered, with turkey during the last half hour of roasting.
Combine ingredients in large bowl, folding together until blended. Spoon into decorative serving bowl. Chill. Makes 12 to 14 servings.
Cream butter and Crisco; add sugar. Beat well with electric mixer at medium speed. Add eggs; beat well. Combine flour, baking powder, soda and nutmeg. Add to creamed mixture, alternately with buttermilk. Stir in vanilla and lemon flavor. Drop by tablespoonfuls onto greased cookie sheets. Bake in preheated 350° oven 8 to 10 minutes or until lightly browned. Makes 6 dozen.
Put grape juice, sugar and milk in jar and shake well. Add 1/2 cup chilled ginger ale and 1 large serving of vanilla ice cream. Stir with spoon until blended. Pour in large cold glass; add extra ginger ale to fill glass 3/4 full. Top with another serving of ice cream. Makes 1 serving.
Put all ingredients in mixing bowl and mix for about 5 minutes on low speed. Bake in greased tube pan for 45 to 60 minutes at 350°. Remove from pan while hot.
Mix ingredients in mixer. Add lemon extract and eggs. Mix well and pour into a greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes, or until done. Time may vary 5 to 15 minutes, depending on oven.
In a medium bowl beat egg yolks; stir in condensed milk, lemon juice and rind. Put in pie shell.
Melt together peanut butter and chocolate chips in microwave. Put cereal in large bowl and pour melted mixture over cereal. Stir to coat. Put powdered sugar in brown grocery bag and then pour cereal mixture in bag. Shake to coat. Pour in bowl and enjoy.
In 9 x 13-inch pan, place rice, top with chicken. Sprinkle with onion soup mix. Add water and celery soup; cover tightly with foil and seal well. Bake at 325° or 2 to 3 hours. Don't peek, so the rice will cook. During the last few minutes, remove foil to allow the meat to brown.
Add butter to beaten egg slowly. Add powdered sugar, mixing well. Blend in whipping cream and vanilla. Serve over pound cake.
Spread slices of boiled ham with softened cream cheese. (You can add your favorite herbs with the cream cheese, dill or crushed drained pineapple are great.) Roll slices up and slice in bite size pieces.
Chop celery and onion. Brown in butter or margarine. Add raw rice to the vegetable mixture. Saute rice until slightly browned. Add three cups hot water in which 2 or 3 chicken bouillon cubes have been dissolved. Place rice mixture in oven for 1/2 hour, then layer skinned chicken breasts or a whole cut up chicken over rice and bake for 20 more minutes. Check chicken to see that it is cooked thoroughly. (If chicken is not cooked, be sure to check that the rice is not getting too dry. Add extra water if necessary.) You may wish to spoon sour cream or yogurt over rice before serving.
Preheat oven to 375°. Cut sausage into quarters lengthwise Then cut across into 1/4-inch pieces.
Measure sugar and wine into top of double boiler and mix well. Place over rapid boiling water and stir until sugar is completely dissolved, about 3 to 4 minutes. Remove from heat and all at once stir in fruit pectin. Mix well; skim off foam if necessary. Pour quickly into hot, scalded jars; fill within 1/8-inch from top. Cover at once with hot paraffin. Makes 4 cups.
Cream margarine and sugar together. Add eggs, oats, pecans and raisins. Sift flour, cinnamon, baking soda and salt. Mix all together. Roll dough into balls. Roll in sugar. Put on greased sheet and smash down with glass cup. Bake at 375° for 10 to 12 minutes.
Brown beef in a skillet; drain. Add barbecue sauce, onion and brown sugar to beef. Place each biscuit in a greased muffin pan, pressing dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes or until golden brown.
Brown round steak and simmer until the meat is tender; add onions, green peppers, salt, pepper and soy sauce with the sugar and then thicken with cornstarch mixture. Serves 4.