HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in the 1/4 cup warm water. Heat buttermilk to lukewarm; add sugar, salt, shortening, soda, flour and dissolved yeast. Knead until smooth. Shape into rolls. Place in a warm place. Brush tops with melted butter. Cover and let rise until double.	Bake at 400° for 15 to 20 minutes.
Cut bacon into 1-inch pieces and fry until 1/2 done. Cube onions, pepper and celery. Add these and the rest of ingredients to bacon. Cook on low, stirring often. Doesn't hurt to mash up while cooking. Cook until potatoes are tender. Good with eggs for breakfast or as a vegetable dish for any meal.
Mix the first 3 ingredients together and press in a greased 13 x 9-inch glass dish.
Mix together the first 4 ingredients. Mix together the milk and egg; add to first mixture. Makes two 9-inch pie shells. Bake at 350° for 15 minutes.
Separate eggs, beat whites and add last. Cream sugar and Crisco. Add oleo and beat until fluffy. Add egg yolks, 1 at a time, beat well. Add vanilla and buttermilk alternately with mixed dry ingredients. Add coconut and nuts. Fold in beaten egg whites. Bake in 4 layers or 3 (9-inch) pans for 30 minutes at 350°.
Cut bacon in small pieces. Fry until crisp in heavy skillet; remove. Cook onion and green pepper in bacon fat until golden. Add remaining ingredients. Cover tightly and cook slowly 50 minutes. Stir occasionally. Remove cloves and bay leaf. Sprinkle crisp bacon over top. Makes 5 to 6 servings.
Sift dry ingredients except sugar and set aside. Mix oil, eggs, sugar and vanilla. Add nuts and apples. Add dry ingredients and mix all together. Mixture will be very thick. Bake in 11 x 13-inch pan that has been greased and floured. Cook in 350° oven for 1 hour. Serves 20.
Brown ground chuck. Drain excess grease. Mix tomato paste and 2 cans of water. Pour into chuck. Salt, pepper and add onion to taste. Simmer 30 minutes.
In skillet, brown beef and onions. Drain fat. Stir in flour, salt and garlic salt. Add milk and softened cheese. Cook and stir until smooth and bubbly. Stir 1 cup of hot mixture into beaten egg, return to mixture in skillet. Cook and stir over medium heat until mixture is thickened (1 to 2 minutes). Stir in cooked broccoli; set aside. Prepare pastry. Spoon mixture in bottom crust. Arrange cheese slices on top. Cover with remaining crust. Cut slashes on top and brush with milk. Bake at 350° for 40 to 45 minutes.
Brown hamburger and onion; hold remaining ingredients. Line 9 x 13-inch cake pan with frozen tortillas and pour meat mixture over it. Bake at 350° for 1 hour. Top with cheese slices and return to oven until melted.
Cook beets until tender. Slice or quarter. Cover with an equal amount of sugar and vinegar. Add a few pickling spices. Bring to a boil. Put in jars and seal.
Process the pineapple juice. Run coconut cream, banana and ice cubes in a blender until smooth. Pour into a tall glass and garnish with the lime slice. Makes 1 drink.
Preheat oven to 350°. Cook macaroni and drain. Cook green peppers, celery and onion in oil and water for 5 minutes. Add soup and simmer 5 minutes longer. Mix soup mixture, noodles, tuna and 1/2 cheese and pour into greased casserole dish. Top with remaining cheese. Bake for 45 minutes. Cover with foil while baking.
Place cooked rice in the bottom of a 10 x 6 x 2-inch baking dish. Cook broccoli, carrots, zucchini and green beans in boiling water about 5 to 7 minutes, or until just tender; drain well. Spoon vegetables over the rice. Top with a mixture of tomato sauce, water, onion and oregano. Cover and bake in a 375° oven for 30 minutes. Combine the cheeses and sprinkle over the casserole. Bake, uncovered, about 5 minutes longer, or until cheese melts. Serves six.
Melt margarine and combine with all other ingredients. Mix well and pour into large baking dish. Bake 1 hour at 350°. This is delicious served with ham.
Spread cream cheese over each tortilla. Put peppers on top of cream cheese. Roll up and chill in refrigerator until cool. Cut in pieces and serve.
Melt chocolate with butter over low heat. Gradually stir in half and half, then add sugar, salt and corn syrup. Bring to boil for 2 to 3 minutes. Remove from heat; add vanilla. Store in a jar in the refrigerator. Reheat to serve over ice cream.
Combine flour, sugar, soda, butter, egg, cinnamon, nutmeg, cloves, applesauce and vanilla. Beat on low speed for 1 minute, then increase speed to medium and beat for 2 minutes more. Fold in 1 (8 ounce) package chopped dates and 1 cup chopped nuts. Bake in a 13 x 9-inch greased pan at 350° for 23 to 33 minutes. Cool.
In medium saucepan, combine onion, celery, carrots, garlic, 1 cup water, bouillon cubes, tarragon and pepper. Bring to boiling. Reduce heat, cover and simmer for 10 to 15 minutes or until vegetables are crisp-tender.
Pour in greased 9 x 13 pan. Bake at 350° for 40 to 60 minutes. DO NOT open oven door until cake has been baking at least 30 minutes. Can be served with whipped cream.
Melt chocolate and butterscotch chips in double boiler. Mix in peanuts. Add paraffin wax. Spoon out onto waxed paper to cool.
Cook chicken until done. Skin, debone and cut into bite size pieces. Mix chicken broth, celery soup, chicken soup, peas, carrots and chicken well. Pour into 9x13 inch baking dish. Melt 1 stick oleo and mix well with the Bisquick gradually adding 2 cups milk. Pour over top of chicken mixture. Bake in pre-heated oven 375 degrees approximately 1 hour or until crust is golden brown.
Mix all together in saucepan and stir until thickened. You may also mix in a microwave dish and cook 3 minutes on High in microwave.
Layer broccoli in a greased 13 x 9-inch baking dish. Spread cooked chicken on top. In a large bowl, mix soup, sour cream, mayonnaise, lemon juice, sherry and curry powder together; pour over chicken. Sprinkle with cheese. Top with stuffing mix. Bake at 350° for 30 to 50 minutes. Bake uncovered.
Cut loaf of bread (longways) in half; cover bottom slice with lunch meats, then your cheese, lettuce, tomato slices and onion slices.
Mix and boil the flour and milk. Cool in refrigerator, then add the remaining ingredients. Beat on high speed until fluffy.
Stir all ingredients together. Cover; refrigerate overnight. Put into an 11 x 8-inch or 2-quart casserole dish. Bake at 350° for about 45 minutes.
Combine first 7 ingredients and cook over low heat until it thickens. Set aside. Combine peanut butter with powdered sugar; mix together until forms small balls. Bake pie shell; sprinkle with peanut butter mixture. Add filling and top with remaining peanut butter mixture. Makes one pie.
Spread pineapple and juice in 11 x 13-inch ungreased pan. Spread coconut evenly over pineapple. Spread cake mix over coconut. Cut butter into pats. Place pats on top of cake mix. Place nuts on top of butter and press down lightly, not to bottom of pan. Bake at 350° for 45 to 50 minutes. Serve with whipped cream.
Can substitute cherries for strawberries. If you use apple pie filling, add 1 to 2 cans peaches.
Wipe steak and sprinkle with flour. Pound extra flour into steak. Mix other ingredients and spread on steak, keeping mixture 1-inch from edge to prevent squeezing out. Roll steak, tie securely and roast in a slow oven (300° to 350°) for about 2 1/2 hours. Makes 4 servings.
Cut baked potatoes lengthwise; scoop out potatoes (save the skins!). Beat potatoes with all ingredients except crab meat and paprika. Fold in crab meat. Refill potato shells and sprinkle with paprika. Heat about 15 to 20 minutes in a 350° oven before serving. Sprinkle with grated cheese or bacon pieces, if desired.
Heat oven to 400°. Make batter for cupcakes as directed on mix box. Pour 1/4 cup of batter into ice cream cones; if you fill the cones too full, they will not have a round top. Set on cookie sheet and bake 15 to 18 minutes. Cool and frost with any frosting mix. Decorate with sprinkles and/or other things.
Mix well. Put in container with good lid. To serve, put 4 teaspoons in a mug and cover with boiling water. Enjoy!
Combine in a large saucepan and cook over medium heat, stirring frequently, about 15 to 20 minutes or until thick. Pour into baked pie shell. When cool, top with meringue made with the 3 leftover egg whites and 6 tablespoons sugar. Brown meringue in hot oven.
Combine ingredients. Put in a baking dish and bake at 350° for 25 minutes. Yield: 16 servings, approximately 2 tablespoons per serving. Contains 75 calories per serving. Diabetic exchanges: 1/2 meat, 1 fat.
In glass measuring cup, drain juice from pineapple. Combine 1/4 cup juice with honey and lemon juice to taste in a large bowl. Add pineapple chunks, kiwi, berries and dates to bowl. Mix lightly to coat. Cover and chill for an hour. Add bananas before serving. Toss lightly. Serve immediately. Makes 6 servings.
Combine beef, crumbs, onion, 1/3 cup beer, egg, caraway seed, salt and pepper. Shape into a loaf. Place in a roasting pan. Bake at 350° for 45 minutes.
Melt margarine in 9 x 13-inch pan. Add hash browns. Mix soup, sour cream and onion. Pour over hash browns and mix together. Bake at 350° for 30 to 40 minutes. Sprinkle cheese over top and return to oven long enough to melt cheese.
Pour all 3 ingredients into a crock-pot and cook on low for 2 to 3 hours.
Place apples in greased shallow baking dish. Sprinkle with lemon juice. Combine dry ingredients; add melted oleo and mix until crumbly. Sprinkle crumb mixture over apples. Bake in moderate oven at 375° until apples are tender. I usually add some sugar to apples. Simple to make.
In large bowl, combine mayonnaise, vinegar, mustard and salt. Chop eggs; if desired, save some slices for garnish. Gently stir chopped eggs, potatoes, celery, sliced onions and pimento into dressing mixture. Cover; refrigerate at least 4 hours.
Melt peanut butter and margarine. Add sugar, salt and vanilla. Spread in greased pan. Cut in squares.
Heat oven to 375°. Sprinkle chicken with pepper and place in a greased baking dish. Paint chicken with the salad dressing. Bake 25 minutes or until done. Sprinkle with Parmesan cheese and continue baking until melted. Glaze under broiler to brown, if desired. Sprinkle parsley on top and serve. Serves 4.
Combine mustard, mayonnaise, ginger, honey and thyme in a small bowl. In a large shallow dish, coat fish with mustard mixture on both sides. Cover with plastic wrap and marinate 30 minutes and refrigerate while preparing fire.
Mix milk, butter, sugar and salt in a large bowl and let cool to lukewarm. Stir yeast into warm water and let stand 5 minutes to dissolve. Add 3 cups flour and dissolved yeast to first mixture and beat vigorously 2 minutes. Cover and let rise in a warm place until double in bulk. Stir dough vigorously; add as much of remaining flour as necessary to knead dough. On a lightly floured board, knead for 1 to 2 minutes; let rest for 10 minutes. Resume kneading until smooth. Shape dough into a long, thin cylinder and with a floured knife cut off pieces of about 2/3-inch. Roll with hands on an unfloured board into a long, thin oval shape. Melt butter and let cool slightly. Dip each roll in melted butter and place close together in 2 loaf pans, or 3 if pans are small. Cover; let rise again until doubled. Preheat oven to 425° and bake for about 12 to 15 minutes or until golden brown. If bottoms of rolls are not sufficiently browned, remove from pan and place in oven, on rack, for a few minutes. Rolls will pull apart easily. Makes about 30 rolls.
Melt butter and stir into cake mix. Mix well; add egg yolks and stir until well blended. Press into 9 x 13-inch dish. Bake in 350° oven 15 minutes. Let cool.
Beat eggs and sugar until creamy. Add vanilla and oil; beat well. Mix	cocoa and water together and add to mixture. Add flour, baking soda and baking powder and beat until smooth. Bake at 350°. For 2 (9-inch) pans bake 30 minutes and 9 x 13-inch pan, 40 to 45 minutes.
In large mixing bowl, stir together sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to pie shell and sprinkle Crumb Topping over the apple mixture. Place pie on cookie sheet and cover edges with aluminum foil. Bake in preheated oven at 375° for 25 minutes. Remove foil and bake for another 25 to 30 minutes. Remove from oven and sprinkle with chopped pecans and drizzle caramel on top. Cool on wire rack and enjoy warm or at room temperature.
Mix cornmeal, egg, milk (enough milk to make it soupy) and salt and pepper. Grease skillet and pour in skillet. Bake at 350° until top is brown and crusty.
Mix all ingredients. Pour into 8-inch ungreased pan. Bake for 30 minutes at 350°. Needs no frosting.
Cook butter and onion in skillet. Pour 3/4 of the onions into the bottom of a Pyrex dish, reserving the remaining onion. Cook bow ties. Drain. Put half of the bow ties on top of the onion in the Pyrex dish. Add cheeses and mashed potatoes. Add the rest of the bow ties and mix. Pour the rest of the butter and onions on top. Bake at 350° for 1 hour.
Combine all ingredients. Pour in round cake pan. Use larger pan for thinner cornbread. Bake in preheated 425° oven for 30 minutes.
Mix flour with water and cook until thick, stirring constantly. Cool. Soften butter and add Crisco. Mix at high speed for 4 minutes. Add sugar and mix again at high speed for 4 minutes. Add flour mixture and beat an additional 4 minutes at high speed. Stays soft. May be frozen.
Beat eggs until frothy. Add sugar, salt, corn syrup, cooled melted butter and vanilla. Spread nuts in pie shell and pour in filling. Bake pie in preheated 350° oven for 50 minutes or until firm.
In 1-quart baking dish, coat with cooking spray. Put corn and all other ingredients together and mix. Pour beaten egg in and mix well. Microwave on High for 20 minutes, until mixture is thick or bake in oven at 350° for 45 minutes. This freezes well.
Cut apples in rings after peeling and coring. Bring to a good boil the water, sugar, vinegar and spices. Drop apples in and cook slowly until tender. Color with red food coloring, if desired.
Heat oven to 350°. Beat sugar, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour and oats. Stir in chocolate chips. Drop dough by round tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Makes about 2 dozen cookies.
Pound chicken breasts until 1/4 inch thick. Mix egg and water, then mix crumbs and cheese. Dip chicken in egg mixture, then crumb mixture. Place single layer in ovenproof dish. In small saucepan cook margarine, sherry, garlic powder, Worcestershire sauce and Dijon mustard to boil; pour over chicken. Broil in 500° oven for 5 to 7 minutes.
Put mayonnaise, sugar, garlic, salt and pepper in jar and shake. Pour in with cabbage, carrot and other ingredients and stir.
Brown meat, then drain. Melt cheese and mix all ingredients together. Place on rye bread and bake at 350° for 10 minutes.
Combine sugar and flour; mix well. Add butter, eggs, milk and vanilla; stir until well blended. Pour mixture into crust. Sprinkle with pecans. Bake at 325° for 50 minutes or until set.
Combine pineapple chunks, brown sugar, vanilla bean and nutmeg; mix well. Cover and refrigerate at least 8 hours or overnight. At serving time, remove and discard vanilla bean. Put pineapple mixture in a punch bowl. Add orange sections, grapefruit sections, lime juice, pineapple juice and grape juice. Stir gently. Yield: 18 (1/2 cup) servings.
Mix brown sugar, oleo and eggs. Pour milk over oatmeal, then add salt and baking powder. Add oatmeal mixture to sugar mixture. Bake in buttered pan at 350° for 30 minutes. Top with milk and cinnamon for a delightful breakfast dish.
Preheat oven to 350°. Parboil and drain spinach thoroughly. Blend with cottage cheese, 3/4 cup bread crumbs and Romano. In separate bowl, beat 3 eggs well and blend into spinach mixture.
Combine mustard, vinegar, dill, mayonnaise and seasoned salt in a small bowl. Toss over potatoes and onions. Correct seasoning as necessary. Serves 6 to 8.
Mix all ingredients. Bake in glass pan at 350° for 45 minutes or until browned.
Combine Bisquick and brown sugar. Add eggs, nuts, vanilla and oatmeal, if used. Pour into greased 13 x 9-inch pan. Bake at 325° for 30 minutes. Cool before cutting. Makes 30 to 40 squares.
Cook pasta according to package. Drain well. Keep warm. Meanwhile, in a medium skillet, cook basil and garlic in hot oil about 1 minute. Reduce heat. Add cream, cottage cheese and Parmesan cheese. Heat and stir until fairly smooth. Stir in wine, parsley and water. Cook, uncovered, for 3 minutes or until slightly thickened. Serve sauce over hot cooked pasta. Makes 4 main dish servings.
Cook broccoli and set aside. Mix all ingredients together, then add cooked broccoli. Mix well. Salt and pepper to taste. Cover with bread crumbs. Cook in 2-quart casserole in microwave uncovered for 15 to 20 minutes on Full power, or bake 45 minutes in regular 350° oven or until knife comes out clean when inserted in the middle.
Mix sugar, margarine and peanut butter thoroughly. If using mini chips, mixture can be rolled into 1-inch balls and rolled into chips. Otherwise, melt chocolate with a small piece of paraffin and dip balls into melted chocolate to coat.
Combine cream cheese, beaten egg, 1/3 cup sugar and 1/8 teaspoon salt. Beat well. Stir in chocolate bits. Set aside. Sift together 1 1/2 cups flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Add water, oil, vinegar and vanilla to flour mixture. Beat well. Fill small cupcake liners placed in muffin tin half full of flour mixture. Drop approximately 3/4 teaspoon of cream cheese mixture on top of each cupcake. Bake in preheated 350° oven for 20 to 25 minutes. Makes 45 miniature cupcakes.
Sift together flour, baking powder, salt and cinnamon. Set aside. Cream together shortening and sugar until fluffy, using electric mixer at medium speed. Beat in egg.
* May use 1 teaspoon of each of the following: vanilla, lemon and almond flavorings.
Brown meat in olive oil and garlic. Add all other ingredients; bring to a boil. Reduce heat; simmer until meat is tender. Serve over mostaccioli noodles.
Combine sugar, cornstarch and salt in large saucepan. Gradually stir in milk. Bring to a boil over medium-high heat; stirring gently. Boil 1 minute. Remove from heat. Beat egg yolks lightly in small bowl; gradually whisk in 1 cup of hot mixture and return to saucepan. Return to boil and cook 1 minute. Remove from heat. Coarsely chop chocolate. Whisk in chocolate, butter and vanilla until smooth. Pour into baked pie crust. Cook 15 minutes on wire rack. Cover with wax paper. Refrigerate 3 hours. Top with sweetened whipped cream.
In bowl, mix all ingredients except lemon slices and uncooked shrimp. Pour about 1/2 cup of sauce to cover the bottom of a large baking dish and arrange layers of shrimp and lemon slices, leaving 1 or 1 1/2 inches to top of dish. Pour remaining sauce over shrimp. Bake, uncovered, stirring once or twice, until shrimp are cooked through, 15 to 20 minutes. Your guests should peel their own shrimp and dip French bread in sauce. Serves 8 to 10.
Preheat oven to 400°. In medium-sized saucepan, combine cranberry-raspberry sauce, apples, brown sugar and cornstarch, stirring to mix well. Over medium-high heat, cook 5 minutes until bubbly, stirring constantly. Pour into 2-quart baking dish. Set aside.
Mix pepperoni, pizza sauce and Mozzarella cheese together in large bowl. Spread biscuits out to 3-inch diameter on greased pan. Add one round tablespoonful of mix to center. Pinch biscuits together and flip over on pan. Sprinkle tops of biscuits with milk. Then sprinkle Parmesan cheese over them. Bake at 350° for 12 to 15 minutes. Makes 20.
Melt butter and beat in eggs. Add flour, milk, salt and baking powder. Mix and then add cheese and spinach. (Squeeze as much water out of thawed spinach as you can.) Pour into a 9 x 13-inch pan and bake for 35 minutes at 350° or until a little brown and solid. Cool for 45 minutes and cut into 50 squares. After cutting, you may freeze on cookie sheet and transfer to bag. To reheat, bake at 325° for about 12 minutes.
Rub meat with salt to taste and pepper. Place in Tupperware. Cover with spices and vegetables blended with vinegar in a blender. Heat vinegar with water to boil and pour over meat. Let cool. Cover and refrigerate 24 to 48 hours. Turn. Dry with paper towel. Strain marinade over after browning in butter. Cover and simmer 2 hours.
Arrange cake on bottom of pan or bowl. Strain oranges; place 1/2 on bottom of cake and pour sherry over. Prepare jello, let cool and pour sherry over cake and oranges. Put in refrigerator to set. Make pudding and pour over cake and jello mixture for 1 hour. Whip cream and spread over top of pudding. Sprinkle coconut over top and decorate with orange slices. Serve same day. Serves 8 to 10.
Put rice in a strainer and run under cold water; rinse thoroughly. Place rice in a medium-size saucepan. Add stock or water and bring to a rapid boil. Adjust heat to a gentle simmer and cook uncovered for 45 minutes. After 30 minutes, check for doneness; rice should not be too soft. Place a thin towel inside a colander and turn rice into the colander and drain. Transfer drained rice to a bowl. Add remaining ingredients to rice and toss gently. Adjust seasonings to taste. Let mixture stand for 2 hours to allow flavors to develop. Serve at room temperature. Makes 6 portions.
Mix together All-Bran, milk, bananas, egg and oil. Stir in flour, baking powder, salt and sugar. Leave some lumps. Fill muffin pans 2/3 full and bake at 400° for 30 minutes. Makes 12.
Combine vinegar, sugar and salt. Bring to a boil, then cool. Pour over beans. Let stand 24 hours.
Combine garlic and butter in 1-quart casserole. Cook at High 1 to 2 minutes. Add parsley and salt. Stir in shrimp, coating each with butter sauce. Cover with plastic wrap. Cook at Medium 4 1/2 to 6 minutes. Stir once. Let stand, covered, 3 minutes. Sprinkle lemon juice over shrimp before serving.
Pare carrots and cut into 1/8-inch diagonal slices. Pare potatoes and cut into 1/8-inch crosswise slices. Place in alternating layers in lightly greased 1 1/2-quart baking dish or casserole. Melt butter in saucepan. Blend in flour and salt; stir in milk and cook, stirring constantly, until mixture thickens and comes to a boil. Add chives and caraway seed. Pour over carrots and potatoes in casserole. Cover and bake in 350° oven 30 minutes. Remove cover and bake 30 minutes longer until carrots and potatoes are tender. Makes 4 to 6 servings.
Cut cheese slices in half diagonally. On medium sized serving plate, alternate tomato and cheese slices. Drizzle dressing over salad. Sprinkle with basil.
Cook hamburger until almost browned; drain grease. Add onion, celery, garlic and carrots. Season with salt and pepper; saute for 5 minutes. Drain any remaining grease. Add tomatoes, chiles and beans; simmer over low heat for 20 minutes. Mix in macaroni. Add chili powder according to your family's taste.
Blend all until smooth. Cook in heavy saucepan until thick, 5 to 6 minutes. Stir constantly. Great as dip for chips or as sauce.
Mix all ingredients in a large bowl until everything is moistened and soft. When everything is moist and blended, put dressing in baking pan. Bake at 350° for 1 to 1 1/2 hours. Dressing should be lightly browned.
Crumble ground beef in buttered 2 1/2-quart casserole. Sprinkle with rice and soup mix. Blend mushroom soup and water; pour over rice. Spread onions on top. Cover and bake at 350° for 1 hour.
Mix pudding and milk and chill. Layer crumbled cookies in bottom of 13 x 9 x 2-inch pan. Mix cream cheese, butter and Cool Whip with chilled pudding. Pour over crushed cookies. Garnish with some crushed Oreo's.
Mix the ingredients and add seasonings to taste. Serve with oil and vinegar or other dressing.
Mix gelatin in boiling water with marshmallows until dissolved. Add Mountain Dew and drained pineapple. Chill until set. Mix pudding and Cool Whip. Spread on top of gelatin which has set.