HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, allow water or milk to cool to lukewarm. Sprinkle yeast over water or milk. Add sugar, soft shortening, salt and eggs. Add 3 cups of flour and beat until smooth. Work in rest of flour, one cup at a time. Knead until smooth and elastic. Place in greased bowl, turn dough over to cover top, cover and let rise until double, about 1 1/2 hours. Punch down and let rise again until double, about 30 minutes. Roll dough 1/4-inch thick. Cut with biscuit cutter. Brush with melted butter. Make crease across each with back of knife. Fold so top half slightly overlaps. Press edges together at crease. Place close together in lightly greased pan. Let rise until light (about 15 to 20 minutes). Bake at 400° for 12 to 15 minutes. Serve hot.
Bake cake according to package in two layer pans. Let cool. In a large punch bowl, crumble 1 cake layer and then add a layer of coconut, pineapple, pie filling and nuts. Crumble second layer and repeat. Pour pineapple juice over top and top with cool whip. sprinkle with chopped nuts and cherries.
Pare apples and slice thin. Mix sugar, flour, salt and spices; add to apples. Fill 9-inch pastry-lined pie pan. Dot with butter. Adjust top crust. Bake in hot oven (400°) for 50 minutes. If apples aren't tart, add 1 tablespoon lemon juice or grated lemon peel, if desired.
Heat oven to 325°. Melt butter in 9 x 13-inch baking dish. Beat eggs, milk, and sour cream. Add rest of ingredients. Pour into dish, bake until set but moist; about 35 minutes. Serves lots.
Alternate layers of crabmeat, cheese and artichokes in greased casserole. Spoon cream sauce evenly over the top. Sprinkle with bread crumbs and bake 30 minutes until bubbly.
Grease a 9 x 5 x 3-inch pan and line with wax paper. Mix fruit and nuts together by hand. Sift dry ingredients and mix with fruit. Beat eggs with vanilla or rum flavoring; stir into other mixture. Bake at 300° for 1 hour and 10 minutes. Cool on rack in pan for 15 minutes. Remove. Cool again. Wrap in foil.
Prepare in a skillet (and serve in it too). Fry bacon crisp; remove, drain and set aside. Drain some of the bacon fat from pan. Slice onions into skillet; partially fry. Slice zucchini and add to skillet. Mix onions and zucchini; season with salt and pepper. Cover and cook (medium to low heat); stir occasionally. Cook until zucchini is tender, but not limp. Crumble bacon over the top. Sprinkle with Parmesan cheese. Serve with a smile.
Mix hamburger, bread crumbs and onion; season with salt and pepper to taste. Spread mixture in a 9-inch pie pan to form a pie crust. Bake in oven at 350° until done.
Preheat oven to 450°. Mix flour, salt, baking powder and soda together. Blend in shortening; stir in milk. Knead lightly on floured board. Roll out and cut 1/2-inch thick with biscuit cutter. Bake 10 to 12 minutes.
Place the cream cheese in the center of a serving dish. Drain the crabmeat well. Spread on the top of the cream cheese. Pour the cocktail sauce over all of it. Serve with crackers.
Mix the first 3 ingredients together and press into 9 x 13 pan, saving 1/2 cup for topping.
Mix ingredients well. Press onto sheets. Bake at 375° for 12 to 14 minutes.
Fillet fish. Place skin-side down in baking dish; salt and pepper. Rub generously with olive oil. Sprinkle liberally with Italian seasoning; add a little onion and garlic powder. Sprinkle with Worcestershire sauce; dot with butter and garnish with onion rings. Bake at 400° until flesh flakes easily with a fork. Takes about 30 to 45 minutes, depending on size of fish.
Cook noodles according to package. Drain pineapple; reserve 3 tablespoons of juice for dressing.
Mix Stove Top and margarine together. Put half of it in bottom of dish. Mix chicken and soups together. Put on top of mix. Put the rest of Stove Top mix on top of chicken. Bake at 350° for 15 minutes.
Boil first four ingredients all together for one minute. Add peanut butter, oats and vanilla. Drop by spoon on waxed paper. Makes 50 to 60 cookies.
Brown ground beef with onion, green pepper, garlic salt, onion salt, pepper, chili powder and oregano. After this is all browned, add the remaining 5 things. Cook 6 hours or longer.
Mix hamburg, rice, salt and pepper; form into 8 to 10 balls. Place in baking dish. Saute green pepper, onion and celery in oleo for 5 minutes. Add tomato soup. Pour over meat balls; cover dish with cover or foil and bake in 350° oven for about 1 1/2 hours. Remove cover a few minutes before taking from oven to brown meat. Serve with mashed potatoes.
Combine dry ingredients and mix thoroughly. Add buttermilk to make a soft dough. Knead on a lightly floured board for 2 to 3 minutes (dough should be smooth). Shape into round loaf and place in a well-greased 8-inch cake pan. You also can use a cookie sheet. Before placing in the oven, cut a cross on top of the loaf with a floured knife. Bake at 375° for 35 to 40 minutes or until the top is a warm brown. Let cool and slice thin. Do not be concerned that the cross has formed an opening on the bread, this is as it should be.
Combine cream cheese, cottage cheese, sour cream and taco seasoning. Blend together with electric mixer. Spread mixture onto a serving plate. Cover with shredded lettuce. Then add a layer of chopped tomatoes. Lastly add the shredded cheese. Serve with chips.
Clean and wash game hens; rub salt inside. Cut vegetables into bite sized pieces. Place hens in a Dutch oven; place 1/4 apple, 1 piece potato and 1 piece carrot in body cavity of each game hen (do not eat these later). Season hens to taste; sprinkle onion, potatoes, carrots, beans and apple in a Dutch oven. Pour beer and soup to make gravy. Season lightly. Cover; bake at 325° for approximately 90 to 120 minutes. Usually done when vegetables are tender.
Dissolve gelatin in water. Heat soup and add gelatin. Stir and cool. Blend cream cheese, mayonnaise, celery, onion, curry powder and 2 teaspoons dill or to taste. Stir in Langostino's and shrimp. Pour into 4 to 4 1/2-cup mold that has been sprayed with Pam. Chill overnight. Unmold and sprinkle entire top with dill and paprika. Garnish with kale. Can be made ahead and frozen.
In large mixing bowl, combine flour and brown sugar. Cut in butter until mixture forms fine crumbs. Reserve 1 cup crumb mixture for topping. Press remainder over bottom of ungreased 8 x 8 x 2-inch baking pan. Bake in 350° oven for 12 to 15 minutes or until lightly browned.
In a large mixing bowl, combine the rice, beans, apple, avocado, sweet pepper, onion and parsley.
Cover bottom of cooled, baked crust with almonds. Prepare vanilla pudding according to package directions. Pour in pie crust. Slice 2 1/2 cups of strawberries in half and arrange on top of filling, petal fashion. Place a few whole berries in center. Crush remaining berries. Add water and cook for 2 minutes. Sieve. Combine sugar and cornstarch. Gradually stir in berry juice. Cook and stir until thick and clear. Tint with red food coloring. Cool slightly. Spoon over strawberries. Refrigerate until serving time. Top with whipped cream. Serves 6 to 8.
Combine first 5 ingredients in saucepan; cook until soft and thick, stirring constantly. Add remainder of ingredients. Mix well and cool. Form into small balls and roll in coconut.
Cut smoked beef and onions up real fine and mix with cream cheese and add Miracle Whip and garlic salt. Shape into a ball.
Mix cornstarch, ginger, broth and soy sauce until smooth; set aside. Stir-fry chunks of chicken, add steamed vegetables. Add reserved broth mix, bring to boil until thickened. Serve with rice.
Soften ice cream at room temperature. Arrange crackers in 9-inch pan. Stir juice into ice cream. Fold in chocolate chips. Spoon evenly over crackers. Top with remaining crackers. Cover and freeze about 2 hours. Makes 9 sandwiches.
Cook meat, bone and kraut together for 1 hour. Add salt and pepper to taste, bay leaf, chopped onion, chicken broth and tomatoes. Cook 1 more hour.
Melt shortening. add brown sugar. Stir until mixed. Add remaining ingredients and mix well. Pour into greased pan. Check after 15 minutes. Do not overbake. 350 degrees. 10 1/2 x 15 1/2 baking dish.
Mix well all ingredients, except chocolate syrup. Pour 2/3 batter into greased and floured Bundt or tube pan. Add chocolate syrup to remaining 1/3 batter and pour over top of batter in pan. Bake at 350° for 50 to 60 minutes.
Bring water and butter to boil. Add flour; stir until thick ball. Beat in eggs one at a time. Drop on cookie sheet in a ball. Should make 10 or 12. Bake at 400° for about 40 minutes. Remove from oven; place on a wire rack. Take a sharp knife and slit a small hole in top of puff. Cool. Fill with pudding.
Melt butter with sugar and dates; when sugar dissolves, cook slowly 8 to 10 minutes, stirring often. Remove from heat and add other ingredients. Mix well and roll into small balls. Sprinkle with 4x sugar or roll in coconut. Makes 12 dozen. Keeps well in airtight container.
Mix together all ingredients. Lay 4 big chicken breasts into a baking dish. Pour soup mixture over all. Sprinkle with dry onion soup; cover all with foil. Bake unopened 1 1/2 to 2 hours. If not brown enough, cook without cover 1/2 hour longer. Bake in 375° oven.
Grease 9 x 13-inch pan. Peel and slice apples into baking pan. Combine brown sugar and cinnamon; sprinkle over apples. Mix together flour, sugar, baking powder and egg. Sprinkle over apples and sugar mixture. Melt oleo and pour over apples. Add pecans if desired. Bake at 325° for 40 minutes. Serve warm with ice cream. Yields 6 servings.
Preheat oven to 350°. Mix butter and sugar together until creamy and fluffy. Add vanilla and lemon flavoring. Beat in eggs one at a time. Add flour alternately with 7-Up. Mix to a fluffy consistency. Bake in 350° oven for approximately 1 hour and 15 minutes. Bake in large Bundt pan.
Preheat oven to 375°. Mix together spinach, cheese and sausage in saucepan; stir over low heat until cheese is melted. Unroll dough; separate into 16 triangles. Cut each in half lengthwise (forming 32 triangles). Spread each triangle with rounded teaspoonful of spinach mixture. Roll up, starting at wide end. Place on greased cookie sheet. Brush dough with beaten egg, if desired. Bake 11 to 13 minutes or until golden brown.
Mix the above in punch bowl. Be sure to use equal portions of the juice and ale. Add lime sherbet.
Combine beans, ham hock and chopped vegetables in a 5 to 6-quart pot. Add enough water to cover the ingredients by 2-inches. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour. Let mixture stand at room temperature overnight.
Cook parsley, garlic salt and onion in enough butter not to stick until brown. Pour soups in to this mixture. Cook broccoli and arrange in baking dish.
Mix together and fold in slightly beaten eggs. Fold in pecans. Pour into unbaked pie shell. Bake at 350° for 1 hour. Makes 12 small pies.
Combine rice, sugar, marshmallows, cherries, pineapple, mayonnaise and nuts. Whip cream cheese with whipped topping. Fold into rice mixture. Chill overnight and garnish with cherries.
Place steak in oven ready pan. Spread A.1. steak sauce over all. Sprinkle dry soup mix over steak. Spread mushroom soup on top of all; cover tightly with cover or foil. Let bake for 1 1/2 hours or until tender. This makes its own gravy. Brown and delicious. Enjoy. Makes 4 servings.
Slice zucchini lengthwise and hone out insides to resemble canoes. Saute the insides with onion and garlic in a little water. Scramble the tofu and seasonings like eggs. Mix together with the zucchini-onion mixture and fill the inside of the zucchini halves. Arrange zucchini halves in a baking dish with extra filling around them and bake at 350° for 30 minutes.
In saucepan, combine zucchini with onion flakes and seasonings. Simmer 5 minutes. Add mushrooms and shrimp and simmer 2 to 3 minutes longer. Serve on lettuce leaves. Recipe equals fish protein lunch portion.
Combine butter and brown sugar in saucepan. Bring to a boil and cook 2 minutes. Add milk, return to boil, then remove from heat. Let stand 5 minutes. Add powdered sugar and beat until smooth. Makes enough for a two layer cake. Good on white or spice cake.
Heat oven to 375°. Combine shortening mix, brown sugar, milk and vanilla in large bowl. Beat in mixer until creamy. Beat egg into mixer. Combine flour, salt and baking soda; mix until blended. Stir in chocolate chips and pecans. Drop rounded tablespoonfuls about 3 inches apart on cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix together flour, sugar, butter and cinnamon, reserve one handful for crumbs. Then add egg, sour milk and baking soda. Pour mixture into a 9 x 13-inch cake pan. Sprinkle crumb mixture on top and bake at 350° for 35 minutes.
Mix together all ingredients and put in graham cracker crusts. Chill. (Makes 2 pies.)
Thaw broccoli and peas, draining as much water as possible. Combine broccoli and peas; toss with lemon juice. Add celery, onion, salt and pepper. Mix mayonnaise and sour cream together. Stir in vegetables. Add chopped eggs and egg whites and mix lightly. Serve as individual salads or in lettuce lined bowls. Makes 12 servings.
Melt butter in boiling water (1/4 cup); add flour and dash of salt. Stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat and cool slightly. Add egg and beat with mixture until smooth. Stir in cheese. Drop dough onto baking sheet using 1 level teaspoonful of dough for each puff. Bake at 350° for 15 to 20 minutes. Remove puffs from oven; cool and split.
In a very large bowl, place cornbread; add chicken broth until juicy but not watery. Add remaining ingredients, adding eggs last. Stir until very mixed. Pour into a large casserole or baking pan. Top with cooked chicken pieces, if desired. Bake 45 minutes at 400° until set, but not dry. Serves 6 to 8.
Mix all ingredients together. Pour into a 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes or until heated. Top with remaining onions and bake until golden.
On baking sheet lined with foil, broil pepper 3 inches from heat source; turn frequently until charred on all sides. Let stand until cool, then peel pepper. Remove and discard stem and seeds. Chop pepper and set aside. In 9 or 10-inch skillet, heat oil over medium heat; add garlic and saute, stirring often until browned. Be careful not to burn. Add tomatoes and liquid; cook and stir until mixture is heated thoroughly, 5 to 7 minutes. Add roasted pepper, capers, olives and seasonings. Simmer until heated, 3 to 5 minutes. Serve sauce over pasta and sprinkle with parsley.
Mix together chopped kraut, onion and sweet pickle relish. Makes 2 jars (16 ounce size). Will keep good in fridge. Very good.
Reserve 1/2 cup pineapple and egg whites for icing. Mix cake mix, pineapple and egg yolks. Bake at 350° for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
Cook spaghetti (cool under cold water) and combine with beaten eggs and Parmesan cheese. Put in pie pan or shallow baking dish. Top with sour cream. Brown and drain hamburger and mix with spaghetti sauce. Pour over sour cream. Top with grated Mozzarella cheese. Bake at 350° for 25 minutes.
Cut tops off tomatoes.	With a teaspoon, carefully hollow out the tomatoes. Add the olive oil to a frying pan; fry onion, breadcrumbs, parsley and chives. Add cheese near the end to melt. With a teaspoon, place stuffing in the hollowed-out tomatoes. Bake for 10 minutes at 400 degrees.
Mix all ingredients well. Shape into balls. Place on cookie sheet and freeze. Put in plastic bag after frozen. When ready to serve, heat in a 350° oven for 10 to 15 minutes. May cover with aluminum foil in oven to prevent drying out.
Mix ingredients together. Grease and flour pan. Bake at 350° for 45 minutes and check at 30 minutes.
Cool sausage and mix with all ingredients. Refrigerate overnight. Bake in an 8 x 12-inch pan at 350° for 45 minutes.
Preheat oven to 375 degrees. In a large bowl beat milk and peanut butter until smooth. Add biscuit mix and vanilla. Mix well. Shape into 1 inch balls. Roll in sugar and place 2 inches apart on ungreased baking sheet.
Dissolve cornstarch in 1 1/2 cups cold water. Soak gelatin in 1/4 cup water. Boil 4 cups water. Add cornstarch mixture. Cook and stir over medium heat until thick and glossy. Blend in gelatin and Ivory liquid soap. This keeps well and cleans up easy!
Preheat oven to 375°. Brown meat, onions and green pepper; drain. Stir in tomato sauce, green beans, salt and garlic. Simmer while preparing crust. Separate dough and press over bottom and sides of 9-inch ungreased glass pie pan. Use 1/2 of cheese mixture mixed with egg to spread over crust. Add meat mixture to crust. Sprinkle remaining cheese and paprika to top of mixture. Bake for 20 to 25 minutes. Crust will be golden brown. Cool 5 minutes. Serves 4 to 6.
Heat milk in heavy saucepan until bubbles appear around edges. Add rice and salt. Cover and cook over low heat until milk is absorbed, about 25 minutes. Stir rice occasionally. Remove from heat. Add sugar and vanilla. Cool to room temperature. Fold whipped cream, almond and raisin gently into rice. Chill at least 1/2 hour. Serve with Loganberry Sauce.
Boil the sugar and water for 5 minutes. Remove from the heat and add the spices. Let stand one hour. Strain out the spices. Combine with juices and apple cider. Heat to boiling and serve hot.
Cream the butter and sugar. Add dry ingredients, egg, vinegar and water. Cook in top of double boiler until thickened, stirring constantly. Line pie with pastry and bake in moderate oven 3 minutes. Pour filling in crust and bake until brown at 350°. Makes one 8-inch pie.
Bring chicken stock to a boil; add rice and cover. Reduce heat and cook for 40 minutes or until stock is absorbed. Set aside. Preheat oven to 325°. Saute onion, pepper and apricots in butter. Mix with cooked rice, almonds, salt and spices. Salt and pepper hens, inside and out. Stuff with rice mixture and place one bacon slice on top of each hen. Bake, uncovered, at 325° for 1 1/2 to 2 hours, basting often with pan drippings. If not tender after 1 1/2 hours, cover and steam for final 30 minutes.
Cook broccoli until tender in chicken stock. Puree broccoli in blender or food processor, using small amount of stock. Melt margarine and stir in flour. Add most of remaining stock. Heat until not too thick. Add pureed broccoli and warmed milk. If soup is too thick, more stock can be added.
Dissolve gelatin in boiling water. Cool. Add ice cream and pineapple with juice. Chill until partly thickened (ice cream may cool it enough). Add drained fruit cocktail. Chill.
Mix chopped onion and pepper with taco mix. Mix well with hamburger. Divide meat into 8 equal pieces and make patties. Grill or fry until done. Top with cheese slices, sour cream and salsa.
Mix rhubarb and sugar; let stand for 1 hour, then mix Bisquick, melted butter and milk. Add rhubarb mixture. Bake 15 to 20 minutes at 425°.
Combine sour cream, condensed milk, stir in regular milk and lemon juice. Freeze in 1 quart container until 1/2 frozen. Stir in drained pineapples. Freeze firm and serve.
Trim excess fat from brisket. Salt and pepper both sides and place in a large roasting pan, fat side up. Combine catsup, Worcestershire sauce, salt, hot pepper sauce and water in a medium saucepan. Bring to a boil. Pour over brisket and cover with a lid or aluminum foil. Place in a 200° oven for 10 to 12 hours. After brisket has been cooking for 1 hour, check to see if sauce is covering brisket.
Note: You can make this ahead for yourself or decorate the jar and give as a gift with this recipe!
Cook sausage and onion; drain. Stir in tomatoes with liquid, beans with liquid and broth. Add basil; heat until boiling. Simmer, covered, for 1 hour. Add zucchini and pasta; cook 10 minutes more.
Slice fruit in medium baking dish. Take 5 or 6 pieces of light bread and remove brown crust. Slice bread in strips. May need more bread. Lay on top of fruit and then pour mixture of remaining ingredients over bread. Bake 45 minutes at 350°.
Mash the tuna thoroughly; mix to a smooth paste with the potatoes, cheese, eggs, parsley, garlic and seasoning. Shape into flat cakes about 1/2-inch thick and 2 inches in diameter. Dip in the bread crumbs; saute in the hot oil until golden. Serve hot or cold; hot with tomato sauce and cold with mayonnaise. Serves 6.
Mix shortenings and sugars together. Add the vanilla extract and egg(s). Sift flour, cream of tartar, soda and salt together; mix in with first ingredients. Roll into balls and press with a glass dipped in sugar. Bake at 375°.
Layer ingredients in order given. Cover and bake at 375° for 45 minutes. Remove cover and continue baking until potatoes are done. Makes 6 servings.
Fill a carafe up to the metal rim with water. Pour into the coffeepot. Place the tea bags into the upper portion of the coffeepot. (Do not use a filter.) Let cycle run through. Meanwhile, put sugar in a 2-quart pitcher.
Mix 1/2 of first 5 ingredients in a blender until pureed. Add 8 to 10 ice cubes and blend on high until ice is totally crushed. Pour into three 8 ounce glasses. Repeat with second 1/2 of mixture.
Cut core from cabbage. Cook leaves in salted water for about 8 minutes to soften and for better handling. Cool and separate leaves.
Mix all ingredients, turn out on floured board. Roll to 1/8-inch thick. Cut in 2-inch squares and deep fry until golden brown. Drain on paper towels. Delicious with honey.
Mix all together. Beat 4 minutes at medium speed. Bake in 350° oven for 35 minutes or until done. Bake in long cake pan.
Combine all ingredients together, except croutons. Place in greased casserole dish. Top with croutons. Bake at 250° for 30 minutes. Serves 6.
Butter bottom of casserole dish. Spread a layer of applesauce on bottom of dish. Add a layer of potatoes. Then applesauce and then potatoes, etc., ending with applesauce on top with pats of oleo and sprinkle with cinnamon and nutmeg. Bake at 375° for 1/2 an hour.
Brown ground beef, drain and combine seasoning, beans and tomatoes. Mix well, then top with cheese. Bake for 20 minutes at 350°, then add muffin mix and bake for 15 minutes.
Peel and cut potatoes into small cubes and wedges. Shake them in a bag with mixture of flour and Parmesan cheese. Melt margarine in a glass dish. Place potatoes in a single layer in dish. Bake at 350° for one hour, turning them over halfway through cooking time.
Add all ingredients, except pie shell. Pour into baking dish and top with broken pieces of pie shell. Bake for 30 minutes at 350°.
Cook all ingredients until tender in water, except bacon. Fry bacon. Save 6 tablespoons of bacon drippings. Make white sauce of the drippings with 2 tablespoons flour and 2 cups of milk. Add white sauce to soup. Crumble bacon and add to soup. Heat thoroughly.
Saute onion and celery in butter about 5 minutes. Do not brown. Add carrots, bouillon and water. Boil until carrots are tender. Add peas. Make a paste of flour and a little water. Add to soup while stirring and simmer for 10 to 15 minutes. Add milk and cheese. Heat, stirring frequently, but do not boil. Season with salt and pepper. Serve with crackers.
Place chicken in soup pot seasoned with salt, pepper and onion. Cover with water and cook over medium heat until chicken is tender. Remove chicken from liquid. Remove skin and bones. Cut meat into small cubes. Put meat back into liquid and cook for 1/2 hour more. Remove chicken from pot. Press chicken into a Pyrex dish. Pour liquid just to cover chicken. Refrigerate overnight. Serve chilled, sliced thin; garnish with parsley.
Mix sugar and flour	together; add	salt. Beat egg yolks together, pour into pan with sugar and flour. Pour in milk, vanilla, butter; mix chocolate with a little amount of warm water and dissolve well; add to mixture. Cook over low heat until mixture is thick like a pudding. Use same recipe for coconut pie. Use coconut instead of chocolate. Use egg whites for topping.
Heat oven to 300°. Mix all ingredients in a heavy 3-quart ovenproof pot. Cover and bake for 3 hours or until meat is tender and sauce is thickened. Stir occasionally while baking. Remove and discard bay leaf before serving or storing.
Mix sugar, baking powder and flour. Add eggs and beat well. Add balance of ingredients. Pour into pastry shells and bake at 375° for 35 to 40 minutes.