HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften the yeast in 1/2 cup warm water. Combine oatmeal, molasses, shortening and yeast. Add flour to make stiff dough, 1 cup at a time. Knead about 10 minutes. Let rise in greased bowl until double. Punch down and let rise again. Divide the dough and let rest 10 minutes. Shape into loaves. Put into greased pans and grease the top of the loaves. Let rise until double, then bake at 350° for 40 minutes; makes 3 loaves.
Cream the butter and sugar together. Add egg yolks and beat. Next, add nuts and flour to mixture. Stir. Chill mixture. Form into small balls. Beat egg whites and put a dab on top of each cookie. Top with piece of cherry. Bake at 350° for 15 minutes.
Combine everything but Tater Tots. Put in casserole dish. Top with frozen Tater Tots. Bake at 375° for 45 minutes or until Tater Tots are done. Hamburger or chicken may be substituted for tuna. Makes 4 to 6 servings.
Combine all ingredients, except pecans. Mix well. Chill at least 1 hour. Shape into a ball and coat with pecans. Yields 1 cheese ball.
Boil noodles and drain. Cook meat and add Ragu sauce. In a separate pot, beat eggs, cottage cheese and parsley. Grease 12 x 14-inch baking pan. Stir egg mixture. Layer in pan as follows: thin layer of meat, layer of noodles, cottage cheese mixture, cheese and lots of meat. Repeat layers. Last layer is lots of cheese and meat. Cover noodles with meat. Put aluminum foil on top and bake at 350° for 1 hour.
Combine butter and cheese, mixing thoroughly. Add flour, salt and baking powder. Knead slightly. Roll out, cut in desired size biscuits. Bake for 7 to 8 minutes at 400°.
Pat corned beef in bottom of pan. Dissolve Jell-O in hot water. Cool. Add mayonnaise. Blend. Add celery, pepper and onion. Refrigerate.
Combine cornmeal, egg, flour, buttermilk and sugar if desired. Cover bottom of skillet with cooking oil and sprinkle with cornmeal. Heat pan in oven, then pour cornbread mixture into hot pan. Bake at 450° until brown. Serve hot.
Mix flour, soda and salt together. Add eggs, vanilla and pineapple. Pour into pan and bake at 350° for 30 to 40 minutes.
Mix all ingredients, except cabbage and tomato sauce. Add to mixture 2 tablespoons tomato sauce. Place in pot the green leaves of cabbage. Boil until tender. Wrap cabbage leaves around small balls of meat and rice mixture until all meat mix is used. Place in pot. Chop remaining cabbage; pour over stuffed cabbage. Add garlic and tomato sauce. Simmer for 45 minutes, covered. Add little water if needed. Avoid excessive stirring. Be sure cabbage mix does not stick.
Melt butter and peanut butter together. Add graham cracker crumbs and sugar. Mix well and pat into a sheet pan.
In a large saucepan, boil unpeeled potatoes until tender. Remove from water and allow to cool. Preheat oven to 350°. Peel and slice sweet potatoes. In a lightly greased 13 x 9 x 2-inch pan, layer potatoes, apples and pecans. Sprinkle top with brown sugar and nutmeg. Dot with butter. Pour apple cider over top. Bake 45 minutes.
In a medium saucepan, bring broth to a boil over high heat. Add rice; reduce heat to low so rice bubbles gently. Cook 50 minutes or until rice is tender and liquid is absorbed. While rice is cooking, combine garlic, onion, green pepper, celery and 3 to 4 tablespoons juice from tomatoes in a large skillet. Saute over medium-high heat 5 to 7 minutes. Add tomatoes and remaining juice; coarsely cut up tomatoes. Stir in seasoning and honey; bring to a boil. Cover and reduce heat to simmer. Cook 10 minutes longer.
Preheat oven to 375°. Dip pieces of rabbit meat in melted margarine, then roll in mixture of crumbs and salt. Place pieces in greased shallow baking dish, but do not crowd. Drizzle any remaining butter over pieces. Bake, uncovered, until fork-tender, about 1 hour or longer.
Combine flour, salt, pepper, paprika and thyme. Reserve 2 tablespoons flour mixture. Use remaining to coat chicken pieces. Brown chicken on all sides in butter. Arrange in center of large shallow casserole. Peel potatoes and slice thinly. Arrange layers of potatoes around chicken, sprinkling each layer with dry onion soup mix and reserved seasoned flour. Pour any remaining drippings from chicken over potatoes. Pour boiling water over all. Cover and bake at 350° for 45 minutes. Uncover and bake additional 15 minutes. Makes 5 to 6 servings.
Have liver sliced to 1/2 to 3/4-inch thick. Cook and stir onions and margarine in a 10-inch skillet until tender. Remove from skillet and keep warm. Heat 1/4 cup shortening in same skillet until melted. Coat liver slices with flour. Fry liver in shortening over medium heat until brown, 2 or 3 minutes on each side. Sprinkle with salt and pepper. Add the onions during last minute of cooking to heat through. Makes 5 servings.
Cook celery and onion in water. Mash them through a strainer, extracting all juices. Add juices to cabbage and lemon juice. Cook for 1 hour. Stir in sugar substitute, tomatoes, peppercorns and chicken broth. Cook 1 hour longer. Season with salt. Serves 4.
Brown hamburger meat and saute onion. Add sauce. Combine mixture with drained noodles.
Cut or chop fine tomatoes, apples, peppers, onions and celery, then add sugar, salt, mustard seed and vinegar. Boil until quite thick (about 2 hours). Ingredients can be ground, if desired. Put in hot jars and seal.
Mix together; place into pie crust (9-inch). Cover the edge of the crust with foil. Bake at 425° for 35 minutes.
Mix crumbs with beaten eggs. Add other ingredients. Bake in tube pan at 325° about 1 hour and 15 minutes.
Put flour in bowl. Pour in 1 or 2 cups milk. Put lard in and mix with the flour and milk. When mixed, roll out with rolling pin and cut with cookie cutter. Put in oven and bake until done.
In a large skillet, cook chicken in heated oil until well browned. Add salt and pepper as pieces of chicken are removed from skillet and set aside. Now cook onions and garlic in same oil until tender. Add white wine, tomatoes and thyme; simmer, scraping pan often. Return chicken to skillet, cover and cook slowly until tender, about 30 minutes. Add mushrooms which have been sauteed in butter. Serve chicken on platter after pouring sauce on top. Sprinkle with parsley, if desired.
Tortillos, dipped in chili flavored tomato sauce, filled, rolled and covered with more sauce.
Combine eggs, sugar and butter. Beat 5 minutes at high speed. Add remaining ingredients and blend thoroughly. Pour into unbaked pie shell and bake in 325° oven for one hour or until golden brown.
Mix first 3 ingredients well and cool. Add remaining ingredients; refrigerate. When thick, cut in squares. Serve on lettuce.
Melt butter; stir in flour and brown until smooth. Add the cheese. Set aside. Cook broccoli as directed on package. Cool. Slightly grease 9 x 12-inch baking dish. If broccoli is in large bunches, separate stalks. Roll slice of ham around stalk of broccoli, leaving the floweret end sticking out. Place in baking dish, floweret end next to edge of dish. Make 2 rows of rolls, side by side. Pour thickened cheese mixture down the middle of rolls. Bake 20 to 30 minutes in 350° oven.
Cut oranges into pieces; remove seeds. Wash cranberries. Grind oranges and cranberries with food processor. (If you freeze the oranges and cranberries, it works best.) Mix well. Add sugar until mixed well. Store overnight.
Put all ingredients into a pretty bowl or a suitable size brandy snifter. Refrigerate until needed.
Beat egg yolks until very light and lemon colored; beat in sugar gradually. Add water (hot), beating constantly. Sift baking powder, flour and salt and beat into egg mixture. Bake in 3 well-greased layer cake pans at 375° for 30 minutes or make 2 jelly rolls.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. Combine first 5 ingredients. Add margarine. Mix until crumbly. Reserve 1 cup oats mixture for topping. Press remaining mixture onto bottom of pan. Bake 10 minutes. Remove from oven.
Cream together butter and sugar. Add eggs, one at a time, beating well after each. Sift together flour and baking powder and add alternately with milk and vanilla. Bake in tube pan at 375° for 20 minutes, then at 350° for about 35 minutes.
Peel potatoes, cook tender. Beat in eggs. Mix all together. Pour in 3 pie crusts and bake 45 to 50 minutes.
Melt butter in saucepan. Add beaten egg yolks and milk. Mix sugar and flour together and stir into liquid ingredients. Add coconut (save a little to sprinkle on top). Fold beaten egg whites into mixture. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Spread sauerkraut in pan. Sprinkle with rice, then the onion, then hamburg, salt and pepper. Add tomato sauce and cook 45 minutes over low heat.
Rinse and drain chestnuts. Cut strips of bacon in half. Wrap half strip of bacon around chestnut and fasten with a toothpick. Place in a broiler pan (one that grease can drip through). Bake for 45 minutes at 375°. Remove from pan and place in an ovenproof serving dish. Combine brown sugar and ketchup and drizzle over chestnuts being careful not to drizzle on toothpicks. Return to oven until sauce is hot and bubbly. Serve warm.
Add sugar to crumbs. Blend in melted oleo, coconut, peanut butter and nuts. Mix well with your hands. Shape into firmly packed balls. Dip into chocolate mixture (melted chocolate bits and paraffin). Put on cookie sheet covered with foil or waxed paper to harden. Makes 75 walnut size balls.
Heat oven to 400°. Grease loaf pan, 9 x 5 x 3-inch. Split hot dogs lengthwise, not cutting completely through. Fill each with cheese. (Optional Filling: chili, relish, ketchup, etc.)
Melt butter. Place ingredients in layers in an 8 x 8 x 3- inch pan and bake 30 to 35 minutes. Makes 36 pieces.
Saute onion, mushrooms, green pepper and zucchini in olive oil. Add tomato sauce. Add remaining ingredients; simmer for 15 minutes. Stir in the rice; heat through for 5 more minutes. Serves 4.
Cream margarine; gradually add sugar, beating well. Add the egg and vanilla; beat well. In another bowl, combine flour, baking soda and salt; gradually add to creamed mixture, mixing well. Stir in chopped nuts and chocolate morsels. Spread batter in a lightly greased 8 x 12 x 1 1/2-inch baking dish. Bake at 350° for 20 to 25 minutes. Cool and cut into squares (about 1 1/2-inches).
Brown beef and onion. Drain, then simmer with other ingredients and bring back to a boil. Take off heat and make a thin cornbread topping to go over the beef and vegetable mixture in a greased casserole dish. Bake at 350° for 25 to 30 minutes. Makes a meal in itself.
Place coal in a dish. Drop some food coloring over it. Mix other ingredients and pour over it. Fun for kids to watch grow.
Mix together and sprinkle on top of open face fruit pies. Bake pie as usual.
In large skillet, saute oil and garlic; add peppers and onions. Good with sausages!
Thaw frozen bread in refrigerator overnight. Next morning, let sit at room temperature until it just begins to rise. Roll out bread (use flour to help roll it out). Put Provolone cheese in middle, then pepperoni, Mozzarella, chopped broccoli (thawed, not cooked), Colby cheese and top with Parmesan. Pinch and seal ends to close. Bake at 350° for 25 minutes or until it is brown.
Cream margarine and sugar. Beat in eggs and vanilla. Sift dry ingredients. Add milk; beat well. Use 2 (8-inch) layer pans. Bake at 375° for 25 to 30 minutes.
Blend the ingredients together with fork. With your hand, grasp a handful of the mixture and form a ball. Crumble the dough ball over your favorite fresh fruit or canned pie filling. You must provide your own bottom crust. Bake per the instructions of your pie.
Cut shortening into flour. Add juice and mix well. Divide into three portions and roll out each piece. Spread with soft margarine and sprinkle with mixture of nuts, cinnamon and powdered artificial sweetener to taste. Roll and slice 1/4-inch pieces. Place cookies on sheet and bake at 450° for 12 minutes.
Cream butter; add sugar. Beat well. Add eggs, one at a time; beat well. Add flour mixture and sour cream alternately. Add vanilla and fold in chocolate chips. Pour into a large greased tube pan and bake at 350° for 45 minutes to 1 hour or until top is brown and springs back.
In bowl, stir together first 3 ingredients. In large bowl with mixer at medium speed, beat margarine until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour.
Combine first four ingredients in saucepan. Boil for six minutes, stirring constantly. Pour this in two 9-inch round pans, or two 8-inch square pans or 9 x 13-inch pan. Soften yeast with warm water. Combine sugar, shortening, salt and boiling water; mix well. Cool to lukewarm by adding cold water. Blend in eggs and the softened yeast. Add flour gradually to form a stiff dough, beating well after each addition. Knead until no longer sticky. Divide into thirds and roll on floured surface to 12 x 10 inches, brush with butter and sprinkle with sugar. Cut in 1-inch slices and place in pan. Let rise until double. Bake at 375° for 15 to 20 minutes. Invert on serving plate allowing sauce to drain onto rolls.
Cream sugar and oil. Add eggs, one at a time. Add flour, spices, salt and pineapple. Pour into a greased and floured 13 x 9-inch pan and bake in a 375° oven 50 to 60 minutes. Cool and frost with Cheese Icing. Serves 12.
Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes. Put into lightly greased and floured tube pan. Bake at 350° about 50 minutes. Cool 15 minutes; remove from pan. Cool completely. Can be frosted with vanilla glaze.
Mix all ingredients. Roll 12 inches long in foil, shiny side out. Refrigerate 24 hours before baking. Poke holes in bottom of foil and bake on rack with water underneath 1 1/2 hours at 325°.
Combine eggs, raisins and vanilla. Let stand for 1 hour covered in plastic wrap. Do not skip this step because it is the secret for delicious cookies!
Saute onion in oil. Add sausage; cook until brown. Season with salt and thyme. Add mushrooms, garlic and nutmeg; cook 3 to 4 minutes. Drain fat. Add wine; increase heat and reduce until nearly dry, stirring with wooden spoon. Add tomatoes; reduce until thick, 4 to 5 minutes. Add pepper and parsley; set aside. Boil pasta in salted water until nearly al dente. Rinse under cold water.
Heat oven to 400°. Grease a 10-inch quiche pan or pie dish. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth, 1 minute with mixer. Pour into plate. Bake 35 to 40 minutes until knife comes out clean. Cool 5 minutes.
Drain the potatoes well and mash all ingredients except eggs and paprika while potatoes are still hot. Chop 3 eggs and stir in with a spoon. If mixture seems dry, add salad dressing until desired consistency is reached. Slice the fourth boiled egg and spread around top. Dust top with paprika.
Skim fat off chicken broth and put in large pot. Add mixed veggies, onion, kidney beans, elbow macaroni, basil and Mrs. Dash. Bring to a boil and simmer 10 minutes. Add tomatoes and chicken and bring to a boil again. Simmer 10 minutes. Better the second day! Serves 6 to 8.
In saucepan, brown the meat and onion. Pour off fat. Add remaining ingredients. Heat. Stir occasionally.
Brown sausage, green pepper and onion. Drain. Add seasonings and pizza sauce. Cook 1/2 hour. Add 1/2 cheese. Spoon in Hoagie buns. Wrap in foil and bake on a cookie sheet 15 minutes at 400°.
Mix the sugar and eggs in a large mixing bowl. Stir in pineapple. Sift together the dry ingredients; add to mixture, stirring until blended. Stir in vanilla and pecans. Pour into greased and floured 13 x 9 x 2-inch baking pan. Preheat oven to 350°. Bake 30 to 35 minutes. Cool 30 minutes. Top with frosting.
Combine soups and blend. Gradually add milk. Add undrained crabmeat and salt. Heat slowly, stirring constantly until just hot enough to serve. You must stir while heating, for it scorches very easily. Serve sprinkled with paprika and parsley. Serves about 11 cups.
Sift flour and salt together. Cut in shortening with pastry blender until size of small peas.	Sprinkle water over mixture while tossing quickly with fork, until particles stick together. Form into smooth ball.
Combine all ingredients well; pour into buttered baking dish. Bake at 350° for 45 minutes or until firm.
Brown hamburger in margarine; drain. Combine with other ingredients. Bake at 400° for 45 minutes.
Mix chocolate wafers, sugar and butter in bowl. Press into buttered 9-inch pie plate. Bake at 425° for 10 minutes. Cool completely. Soften gelatin in 1 cup cold water in small saucepan. Cook and stir over low heat until gelatin dissolves, about 5 minutes. Beat egg yolks in large bowl. Whisk gelatin mixture into egg yolks carefully to prevent curdling. Stir in melted mints and liqueur until smooth. Cool until slightly thickened. Whip the cream until stiff; fold into egg mixture. Fold in chopped mints. Refrigerate until beginning to set (10 to 15 minutes). Turn into prepared crust. Refrigerate until set, at least 1 hour. Garnish with dollop of whipped cream and chopped nuts. Makes 8 servings.
In a 13 x 9 x 2-inch baking dish, spread about 1 cup of the sauce. Arrange a layer of uncooked lasagne noodles. Top with sauce, Ricotta, Mozzarella, Parmesan and sauce. Repeat, gently pressing noodles into cheese mixture below. End with lasagne noodles on top. Pour remaining sauce on, making sure noodles are completely covered with sauce. Top with remaining Mozzarella and Parmesan cheeses. Bake at 350° for 45 to 55 minutes. Let stand 15 minutes before serving. Makes 6 to 8 servings.
Put the 6 crackers on a paper plate and put the 2 pieces of cheese over the top. There will be a little cheese hanging over the edge of the crackers, so break it off and spread it about, then put the cheese and crackers in the microwave for 25 seconds on High. If you want, you can put salsa on it when it's out of the microwave.
Soak beans in cold water overnight; rinse and drain. Place beans in a large pot. Add flour and 3 tablespoons oil and shake until beans are well coated. Add 2 quarts warm water and garlic. Cover and simmer for 1 1/4 hours. Saute onion, celery and carrots in 2 tablespoons oil and butter in a large skillet, about 5 minutes. Add tomatoes and parsley; cover and simmer for 1 hour. Add water to prevent sticking, if necessary. After beans have cooked 1 1/4 hours, remove 3 cups and set aside.
Heat oven to 350 degrees. Combine all ingredients. Mix lightly, press into a 8 X 4 inch loaf pan. Bake 1 hour or until meat is no longer pink and juices run clear, drain and let stand 5 minutes before serving. It can also be cooked in other pans, whatever you prefer.
Soften cheese to room temperature. Whip until fluffy. Gradually add condensed milk, beating until well blended. Add lemon juice and vanilla; blend well and stir in drained cherries and nuts. Pour into crust. Chill 2 to 3 hours.
For sauce, mix tomato sauce, tomato paste, spaghetti mix and water. Add 1/2 of this to spinach. Mix Ricotta cheese and eggs. Layer in dish: sauce with spinach, lasagna noodles, remaining sauce and spinach, Ricotta cheese, Mozzarella cheese. Top with other 1/2 of sauce. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350° for 1 hour.
Pour eggnog and milk into a bowl. Add pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer for 1 minute. Pour at once into pie shell. Chill at least 1 hour. Garnish with whipped topping and sprinkle with nutmeg, if desired.
Saute onion and celery in butter. Add soup, milk, Cheez Whiz and broccoli. Precook rice in salted water; add to mixture. Pour into casserole dish and bake at 350° for 15 minutes.
Heat oil in Dutch oven. Saute onion and mushrooms. Mix egg, flour and cottage cheese and add to sauce along with spinach. Stir in rice, pepper, thyme and 1 tablespoon Parmesan. Put in greased 12 x 8-inch pan and top with remaining cheese and sunflower seeds. Bake at 375° for 30 minutes. Makes 8 servings, approximately 210 calories per serving.
Combine broth, lentils, onion, uncooked rice, wine and seasonings. Shred 1/2 cheese, add to above mixture. Pour into greased 1 1/2 qt. casserole. Bake uncovered at 350° for 1 1/2-2 hours, until lentils and rice are done. Stir twice during cooking.
Melt cheese and butter in a heavy saucepan over low heat. Add flour. Stir in Krispies. Mix thoroughly. Roll into small balls and press flat on a cookie sheet. Bake at 325° for 15 minutes or until lightly browned. Yields about 75.
Dissolve yeast in warm water, blend in other ingredients less 1 cup flour and the soda. Let rise until double (about 1 1/2 hours). Work in the last cup of flour and soda until smooth. Bake at 300° for 40 to 50 minutes.
Mix together and roll the chicken pieces in the mixture. In an electric skillet, heated to 375° to 400°, melt 1/2 cup butter and 1/2 cup shortening. Cook until done.
Preheat oven to 350°. Grease 13x9x2inch pan. In a large bowl, stir together butter, sugar, and vanilla. Add eggs & stir until well blended. Stir in flour, cocoa, baking powder, and salt. Blend well. Reserve 2 cups batter. Spread remaining batter in pan. Arrange Peppermint Patties in single layer over batter. Spread reserved batter over Patties. Bake 50 to 55 minutes or until brownies start to pull away from sides of pan. Cool completely in pan on wire rack.
Saute onion and carrot in margarine until soft. Cook squash; drain and mash. Add salt and other ingredients, except for dry bread crumbs from stuffing mix. Mix. Layer vegetable mixture and dry bread crumbs. Bake at 350° until top crumbs are brown.
Combine first 4 ingredients and add remaining ingredients. Pour into storage bowl and refrigerate. Roll in a small ball. Place on your favorite small crackers and garnish with a strip of canned pimento.
Wash broccoli, peel stems and dice. Break flowerette into small pieces. Place in a large mixing bowl. Thirty minutes before serving, add cheese, sour cream, mayonnaise and seasoned salt. Mix thoroughly.
Melt and cool chocolate. Mix sugar, vanilla and 4 egg yolks. Add the chocolate and milk. Add flour and vanilla. Fold in 4 stiffly beaten egg whites. Pour into large greased pan. Bake at 350°. When done, sprinkle with sifted powdered sugar or frost with icing. Makes 36.
Grease 9 x 13-inch pan. Cover bottom of pan with freshly cut apple slices (couple of layers). Into the flour and sugar mixture, beat in 2 eggs. Mix in oil. Spread this mixture over apples. Sprinkle with cinnamon. Bake at 350° for 30 to 40 minutes. Serve with whipped cream if desired.
Soften butter. Mix in sugar, peanut butter and vanilla. Mix up real good. It is real thick. Might have to use hands to mix. Roll into balls and put toothpicks in balls, then chill.
In a large saucepan, bring cider and cinnamon stick to boil; reduce heat, cover and simmer 5 minutes. Stir in remaining ingredients (except garnish) and simmer, uncovered, 5 minutes longer. Garnish with clove-studded orange slices floating on top. Serve warm with individual cinnamon sticks.
Place pineapple and juice in a large bowl. Add pudding and mix well. Add remaining ingredients and mix well. Cool 1/2 hour before serving.
Mix first 4 ingredients. Stir vigorously. Crumbly in Blue cheese; gently blend in. Serve with fresh broccoli, cauliflower, carrots or celery chunks.
Cover each single slice of ham with cream cheese. Roll up as a jelly roll. Slice in small 1/4-inch circles. Serve on bed of lettuce. Okra may be rolled up inside of roll and sliced as stated.
Toss together chicken, pineapple, pecans and salt. Blend together cream (whipped) or Cool Whip and salad dressing. Fold into chicken mixture. Pour into a quart pan. Place in freezer; when frozen, unmold, wrap in foil and return to freezer or slice and wrap each slice individually in foil. Return to freezer. Serves 5 to 6.
Crumble meat over bottom of a 2-quart well-buttered casserole. Sprinkle with salt and pepper. Layer onion, potatoes and carrots. Sprinkle each layer with salt and pepper. Mix soup and water and pour over ingredients in casserole. Cover and bake at 350° for 2 hours or until vegetables are tender.
Sift together first 4 ingredients. Add remaining ingredients. Pour into an 8 1/2 x 13-inch greased pan. Top with 1 cup brown sugar and 1/2 cup nuts. Bake at 350° for 30 minutes. Serve with whipped cream.