HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in 3 tablespoons of warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, eggs, 1 cup warm water, salt and 2 cups flour. Beat at low speed of an electric mixer 1 minute. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface. Knead 4 minutes or until smooth and elastic. Shape dough into a ball and place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°) free from drafts for 1 hour or until doubled in bulk. Punch dough down and divide into 4 equal parts. Roll each into a 12-inch circle on a floured surface; spread with butter. Cut each circle into 12 wedges. Roll up each wedge, beginning at wide end. Place on lightly greased baking sheets point side down. Cover and let rise in a warm place (85°) free from drafts for 1 hour or until doubled in bulk. Bake at 400° for 10 to 12 minutes. Yields 4 dozen.
Butter 9 x 13-inch pan; layer graham crackers. In large bowl, combine pudding and milk and beat well. Add Cool Whip. Pour half mixture over layered crackers, then add another layer on top and pour remaining mixture and layer again.
Layer on serving dish in order listed. Serve with crackers. This is best made the day before serving. It is pretty and very good.
Put the dry rice in the bottom of large baking dish or roaster. Sprinkle onion soup mix over the rice. Lay chicken pieces on top of this. Mix the 2 cans of soup and 1 can of water and pour over the chicken. Bake at 350° to 400° for 1 hour or until chicken is done. Cover with lid or foil.
Cream shortening and sugar until creamy. Add flour, salt, vanilla and water. Mix into a very stiff dough with hands. Add pecans. Form into 1-inch logs and place on ungreased cookie sheets. Bake at 300° for 45 minutes until only lightly brown.
Steam first 6 ingredients in as little water as possible until carrots and potatoes are tender. Near the end of cooking, add peas, tomato puree and parsley. Steam just until peas are tender, about 3 minutes. Let stand, covered, a few minutes before serving.
Take cheese out of refrigerator to soften a few hours before making. Whip the cheese with electric mixer. Add hard boiled eggs and pimentos, then mayonnaise and nuts.
Place uncooked rice in bottom of pan; pull chicken from bone and place on rice. Mix soup and sour cream together and pour over rice and chicken. Crush crackers; mix with poppy seed and sprinkle over chicken. Dot with butter. Bake at 350° for 30 minutes or until it bubbles in middle.
Cut peppers in strips. In large bowl with fork or whisk, beat eggs, water and pepper until mixed; set aside. In 12-inch skillet over medium heat, cook red and green peppers in 2 tablespoons hot salad oil until tender. With slotted spoon, remove peppers to bowl with egg mixture. In same skillet, on high heat in 3 more tablespoons hot salad oil, cook mixture until it begins to set. With spatula, lift edge as it sets, tilting pan to allow uncooked portion to run under. Crumble corned beef over egg mixture. Reduce heat to medium low; cook, covered, for 10 minutes. Makes 6 main dish servings.
Mix the powdered sugar, butter, vanilla and peanut butter together. Shape into small balls. Dip in Chocolate Glaze. (Use a toothpick to dip the peanut butter balls.) Drop onto waxed paper.
Add gelatin to consomme; stir until dissolved. Heat slowly, add sherry and set aside to cool. Pour consomme mixture about 3/4-inch deep into 3-cup mold that has been lightly oiled. Put into refrigerator to congeal.
Cut Twinkies or pound cake lengthwise; place in the bottom of bowl or pan. Take juice of pineapple and pour over Twinkies. Mix 2 cups of milk with pudding; spread over juice. Take crushed pineapple; spread over pudding. Take Cool Whip; spread over pineapple. Place pecans over Cool Whip, if desired.
Mix granulated sugar with 3/4 cup water. Simmer to soft ball stage. Remove from fire. Soften gelatin in cold water. Place on large platter. Pour hot syrup over softened gelatin. Stir until dissolved. Let stand until partially cooled; whip until thick and white and mixture will nearly hold its shape. Add vanilla and salt. Pour into straight sided pans lined with equal parts of cornstarch and confectioners sugar mixed together. Let stand in cool plate. Cut with scissors and dust with confectioners sugar.
Rub inside of fondue pan with garlic. Put dish on heat and warm wine. Add grated cheese, stirring constantly. When mixture starts to bubble, add cornstarch mixed with Kirsch to a paste. Cook 2 or 3 minutes. Have ready the plates and fondue forks for each guest and a basketful of bread cubes. Have each guest spear a bread cube and dip in cheese mixture. Cool slightly before eating. Serves 5.
Cream 1/3 of powdered sugar with butter and salt in a large bowl. Blend in vanilla, 2 tablespoons milk and remaining powdered sugar; mix well. Gradually stir in remaining milk until desired spreading consistency is reached. Makes enough frosting for 2 (9-inch) round pans.
Whip together Cool Whip and condensed milk with a fork until mixed. Add drained cans of fruit cocktail, sliced peaches (cut up), pineapple, and mandarin oranges. Stir. Then stir in bananas (cut up or sliced) and 3 or 4 handfuls of marshmallows. Extra bananas and or marshmallows may be added until salad is thick. Chopped walnuts may be added to top for decoration or put into salad but are not necessary. Refrigerate.
You buy it at the store. Then put in a bole. They you pore in some milk. Then you stir it up. Put it in the frig to save for later.
Put chopped tomatoes into small bowl. Cover with boiling water and let set for awhile until soft. Heat olive oil and butter in heavy skillet. Add garlic and tomatoes with water to skillet. Cook for 3 to 4 minutes on high heat. Add pesto sauce and stir well. Use as a sauce over cooked spaghetti.
Cut up, cook and drain carrots. Add all other ingredients, except bread crumbs. Place in a casserole dish. Top with crumbs. Bake at 350° for 30 minutes.
Hush Puppy Mixture: In bowl, combine cornmeal, flour, salt, baking powder and soda. Add onion, buttermilk, then egg; blend. Dip bite size wieners into mixture and drop a few at a time into deep Crisco, heated to 375°. Fry until golden and cooked through, 3 to 5 minutes. Drain on paper towel. Insert toothpicks and serve hot, plain or with cheese sauce.
Crush wafers and line the pan or casserole dish. Melt 1 stick margarine and dribble it over the wafers. Mix together 2 melted sticks of margarine, eggs and the powdered sugar. Beat mixture about 15 minutes. Place the sliced bananas on the wafers; cover the bananas with crushed pineapple and pour egg mixture over pineapple. Spread Cool Whip over top; sprinkle with pecans and garnish with cherries. Refrigerate overnight before serving.
In a large bowl, whisk together honey, eggs, egg whites, milk and oil. Add dry ingredients. Mix with electric mixer at medium-high speed for 2 minutes. Spray two muffin tins with cooking spray or line with baking cups. Fill each cup 3/4 full. Bake at 400° for about 15 minutes, or until tops are golden brown.
Trim Brussels sprouts and pull off any yellow or withered leaves. Cut an X in the stem of each sprout. Cook in boiling salted water until tender. Drain and cool under cool running water. Remove the leaves from sprouts and set aside.
Mix pudding and 1 quart milk. Beat. Add Cool Whip. Mix in remainder of ingredients and refrigerate.
First Layer: Mix vanilla wafer crumbs with 1/2 stick melted margarine. Spread in pan, about 9 x 13-inch.
Prepare the day before. Tear lettuce; place in serving bowl. Layer the vegetables and peas. Spread mayonnaise on top. Sprinkle sugar on top of mayonnaise, then cheese on top of sugar. Refrigerate 15 to 24 hours. Fry and crumble bacon; place on top of salad before serving. To add color, chop tomato and place around edge of serving bowl.
In large bowl, mix flour, cornmeal and baking powder. Mix in shortening with fork. Stir in egg and water to form a stiff dough. Knead 5 minutes. Divide into four equal parts. Roll each into a 10-inch square, about 1/8-inch thick; cut into 2-inch squares. Divide each square into 2 triangles. Fry in 1-inch hot oil (about 360°) for 2 minutes, or until golden on both sides. Drain on paper towels. Sprinkle with popcorn salt. Store in airtight containers or plastic bags.
Boil sugar and milk to soft ball stage. Add chopped, pitted dates and cook until mixture leaves sides and bottom of pan when stirred. Remove from heat. Add other ingredients and beat until thick. Turn onto damp cloth and shape into roll. Refrigerate.
Bread eggplant slices, which have been pared and cut into 1/2-inch slices. Spread 2 tablespoons sauce in pan. Layer 1/2 of eggplant, 1 can sauce, 1/2 oregano and 1/2 Mozzarella. Repeat layers. Place in oven and cook 25 minutes. Add rest of Mozzarella and continue to cook 5 minutes until cheese is melted. Add hamburger as you layer the eggplant.
Tear lettuce into bite size pieces and place in 9 by 13-inch pan or large bowl. Layer ingredients in order as given in recipe down and including carrots. Add sugar to mayonnaise and spread on top as icing a cake. Sprinkle bacon and grated cheese over all and cover. Refrigerate 8 - 10 hours or overnight. At serving time garnish with sliced tomatoes, if you like.
Crunch up noodles. Layer the bottom of the casserole dish. Save a portion to top. Mix ingredients together; fold in some noodles. Cover top with leftover noodles. Bake 35 to 40 minutes at 350°.
Saute mushrooms in 1/4 butter. Dissolve beef cubes in water. Melt 1/2 stick butter and blend in flour. Add cream, salt, pepper and beef broth. Top with cheese and bread crumb mixture before baking. Bake in buttered casserole dish. Bake 30 minutes at 350°. Serves 6 to 8.
Drain pineapple. Mix with cottage cheese and pudding mix (do not make pudding; use dry mix). Fold in Cool Whip; refrigerate at least 1 hour. Makes 8 servings.
Blend the peanut butter and salad oil in a bowl. Add the remaining ingredients (except nuts) and mix well. This is good over chicken stir-fry.
Mix all real well, except bread and butter. Cut 30 (2-inch) rounds of bread; butter both sides of bread. Press into 1 3/4-inch muffin cups. Bake for 10 to 15 minutes. Cool. Fill each with 1 1/2 teaspoons chicken salad.
Spray PAM in desired mold. Fold all ingredients together and pour into mold. Freeze until ready to use.
Combine Quick Mix and sugar in a medium bowl. Mix well. Combine egg and milk or water in a small bowl. Add all at once to dry ingredients. Blend well. Let stand 5 to 10 minutes. Cook on a hot oiled griddle about 3 to 4 minutes, until browned on both sides. Makes ten to twelve 4-inch pancakes.
Cream shortening. Add sugar and eggs. Mix well. Add molasses and spices. Stir. Sift together flour and baking soda. Add alternately with coffee. Mix thoroughly. Add vinegar. Mix. Drop by spoonfuls onto well greased cookie sheet. Bake at 375° for 10 to 12 minutes. Cool and frost with icing sugar and milk.
Mash peas. Add salt, pepper and sage to flour. Mix well. Add to mashed peas; mix and form into patties. Fry in hot oil until browned. A good, no cholesterol sausage.
Combine all ingredients. Pour into crock pot. Cook on low for 5 - 6 hours. May be prepared 2 - 3 days in advance and refrigerated.
Mix all in blender. Pour into pie shell. Bake 30 minutes at 350°.
Preheat oven to 400°. Combine coconut and margarine. Press on bottom and sides of 9-inch pie plate. Bake 4 to 5 minutes. Cool. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then juice concentrate. Stir in pineapple, rind and food coloring, if desired. Fold in whipped topping. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.
Cook macaroni as directed on package. Cook and stir margarine, onion, salt and pepper together over medium heat until onion is slightly tender. Blend in flour.	Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat.	Stir in cheese until melted. Place macaroni in ungreased 1 1/2-quart casserole. Stir cheese sauce into macaroni. Bake, uncovered, 30 minutes at 350°. Makes 5 servings.
Boil hen until tender with enough water to make 1 1/2 quarts broth when done.
Combine popcorn and pecans in a lightly greased 15 x 10 x 1-inch jelly roll pan. Mix well and set aside. Melt butter over low heat in a medium saucepan. Add brown sugar, corn syrup and salt; bring to a boil and boil 5 minutes without stirring. Remove from heat; stir in soda and vanilla. Pour syrup over popcorn mixture, stirring to coat. Bake at 300° for 30 minutes, stirring at 15 minutes. Cool completely. Store in airtight containers.
Beat egg. Mix in sugar and Crisco. Add flour. Stir yeast and water and pour into other ingredients. Mix with a spoon. Grease muffin pan well. Fill 3/4 full with dough. Bake at 400° for 15 minutes or as brown as you like. Store remaining dough in covered bowl in refrigerator. It will keep for about a week.
Cream together butter, sugar, eggs and molasses. Add dry ingredients. Stir in lemon rind, walnuts, raisins, cherries and applesauce. Mix well. Divide batter and put into 2 greased and floured bread pans. Bake at 350° for 35 minutes or until done. Cool and frost with buttercream frosting and sprinkle with candied cherries, chopped walnuts or silver shots as desired for Christmas. Makes 2 loaves.
Mix together. Form small balls and press into small muffin tins. Bake until done at 350°. Fill with meat, fruit or dessert fillings. Yields 24.
Mix all ingredients and roll into small balls (1 teaspoon of dough). Place on greased cookie sheet. Bake at 350° for 15 minutes. Roll into powdered sugar 2 or 3 times. Makes 2 dozen cookies.
Cream shortening and sugar, then add eggs, one at a time. Mix well. Add extracts and salt. Sift flour again and add alternately with buttermilk. Mix soda and vinegar in a small bowl and add to the first mixture. Blend well. Bake in a 9-inch or 10-inch stem pan that has been greased and dusted with flour at 325° for about 1 hour and 5 minutes or until toothpick inserted into the center comes out clean. Do not overbake.
Slice potatoes thin. Boil until tender. Heat milk, add oleo, cheese and soup. Drain potatoes and place in casserole dish. Sprinkle onions over. Pour sauce over potatoes. Bake at 350° for 35 to 40 minutes.
Melt butter and seasoning in large measuring cup. Mix nuts, cereal and pretzels in a large roasting pan. Pour melted butter mixture over cereal and mix well. Bake at 300° for 1 hour, stirring every 15 minutes.
Simmer the onion in butter. Add chicken; let simmer for a few more minutes. Mix soup, rice, broth and soy sauce; put into dish. Put noodles on top. Bake at 350° for 30 to 35 minutes.
Melt butter. Add sugar and flour and mix. Stir in beaten eggs and add other ingredients. Mix well. Bake in unbaked pie shell at 300° until firm and brown.
Preheat oven to 350°. Sift sugar. Beat eggs until light. Add the sugar, gradually beating until well blended. Grate and add chocolate. Combine flour, cinnamon, cloves, allspice, baking soda and salt; sift. Add sifted ingredients to egg mixture alternately with honey or molasses. Add chopped ingredients. Spread dough with a spatula into two 9 x 13-inch greased pans. Bake about 20 minutes. When cool, ice with chocolate icing or melted chocolate chips and decorate with blanched almonds. Cut into bars.
Combine sugar and 4 cups water; heat until sugar dissolves. Add juice of 4 lemons and the grated rind of 1 lemon. Add tea, almond extract and vanilla extract. Add boiling water and serve hot.
Chop nuts; set half aside. Finely chop remaining nuts. Combine flour, salt, coriander and cinnamon. Beat butter, sugar and zest until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in dates and coarsely chopped nuts. Chill dough 30 minutes. Form into logs about 2 inches in diameter, wrap in plastic and chill until firm but not hard, about 1 hour. Roll logs of dough in finely chopped nuts. Cut into 1/4-inch slices. Bake at 350° for 12 to 15 minutes until edges are golden. Makes 54 cookies.
Mix altogether and pour into 9 x 13 pan. Bake at 300° or 350°.
Cut 3-inch rounds from each slice of bread with a 3-inch plain or fluted cookie cutter; press carefully into well-buttered tiny muffin tins. Bake in preheated 400° oven for about 10 minutes until slightly browned. Fill with Mushroom Filling.
Roast chicken breast at 300° until cooked. Allow to cool, then strip chicken. Cut prunes, plums and apricots; add to chicken. Add brown sugar, olive oil, salt and pepper; mix together.
Let cream cheese soften to room temperature. Drain pineapple. Beat the cream cheese until it is smooth. Add remaining ingredients, except 1/2 cup pecans; mix well. Shape into a ball. Spread remaining 1/2 cup pecans on wax paper. Roll balls in pecans. Wrap in plastic wrap and chill.
In large non-stick skillet, prepare hash browns according to package directions. After turning once, sprinkle 2/3 cup cheese over potatoes. Transfer to a platter. In bowl, beat together eggs and milk. Add ham, chopped pepper, onion and remaining cheese. Add egg mixture to skillet. Cook over medium heat, sirring occasionally, 5 minutes or until eggs are set but still moist. Spoon egg mixture over center of hash browns. Serve with sour cream and salsa. This is great!
Mix first 4 ingredients. Stir in egg whites and almond extract. Blend well. Drop by tablespoonfuls on greased and floured cookie sheets. Bake cookies at 350° for 20 minutes. Cool.
Mix together first 3 ingredients and put in a 9 x 9-inch pan. Bake for 10 minutes at 350°.
Spray casserole dish with Pam. Cook onion and pepper in oleo until tender. Blend in flour and milk; cook and stir constantly until thick. Add salt and 1/2 of cheese, chicken, mushrooms, peas and pimentos. Alternate layers of sauce and spaghetti. Top with remaining cheese. Bake at 400° for 20 minutes.
Sift together sugar, flour, cocoa, soda and salt. Mix in beaten egg. Add melted shortening, hot water and vanilla and mix well. Mixture will be thin. Pour into greased and floured 8 x 8-inch pan. Bake for 25 minutes at 350°. Recipe can be doubled or tripled and baked in a 13 x 9-inch pan.
Preheat oven to 325°. Mix soup mixes and mayo together. Defrost and drain water out of broccoli. Roll broccoli inside chicken cutlets. Cover with soup mix sauce over chicken cutlets. Sprinkle with grated cheese and then top with bread crumbs. Bake for about 1 hour and 45 minutes or until brown. Serve over rice. Makes about 6 to 8 servings.
Cook vanilla pudding as directed on the box. Add peanut butter and sugar. May top with Cool Whip.
Cook broccoli in boiling, salted water until crisp-tender. Drain. (Can also use chopped broccoli). Melt butter. Blend in flour, salt and pepper; cook until bubbly. Add milk all at once; cook and stir constantly until thick. Add wine and cook 1 minute longer. Add tuna. Arrange broccoli in greased 1 1/2-quart casserole. Pour sauce over all; sprinkle with cheese. Bake at 350° for 20 minutes or until hot. Serves 4 to 6.
Put chips on bottom of pan. Then put hamburger (after cooked) and onion next. Then layer chili beans, soup, Ro-Tel and then cheese. Bake at 350° until cheese melts.
Melt butter in a large frypan or Dutch oven; add onion and cook for 30 minutes on medium. Stir often so as not to burn the onions.
Chop all ingredients; mix well. Add salt and lemon juice. DO NOT PROCESS OR BLEND!
Combine pineapple, sugar, butter and cinnamon in a small bowl, mixing well. Spoon mixture evenly into 24 greased muffin cups. Roll Basic Angel Rolls dough into 1/2-inch thickness on a lightly floured surface; cut with a 2 1/2-inch biscuit cutter. Place a roll over pineapple mixture in each muffin cup. Bake at 350° for 17 to 19 minutes or until rolls are golden brown. Cool in pan 5 minutes. Invert rolls onto serving platter and serve warm. Yields 2 dozen.
Brown pepper steak in deep frying pan with olive oil and garlic. Remove meat and add onion. Brown onion a little and add bag of broccoli with 1 cup water. Add soy sauce and sugar. Add another cup of hot water with flour and stir until thick. Let simmer. Add pepper steak and let cook another 10 minutes. Serve with noodles or rice.
Mix crushed Oreo cookies and 1/2 cup melted margarine together; pat into a 9 x 13-inch pan. Chill 1 hour. Slice ice cream and put on the crumb crust. Sprinkle salted peanuts on top and freeze.
In saucepot coated with cooking spray, cook peppers, stirring, 10 minutes or until tender. Sprinkle with flour and stir in yellow squash; cook 5 minutes. Add remaining ingredients. Bring to a boil; reduce heat to medium and simmer, uncovered, 25 minutes, stirring occasionally. Makes 6 servings.
Melt chocolate and butter. Mix flour, baking powder and salt. Beat eggs well. Gradually beat in sugar. Blend in chocolate and vanilla. Mix in flour. Add nuts. Spread in greased 8-inch square pan. Bake at 350° for 25 minutes. Cool. Cut into 20 brownies.
Put all ingredients in Dutch oven or baking dish. Cover and cook in a 250° oven for at least 5 hours. Three large potatoes may be cut up and added during the last hour or so of cooking, depending on the kind of potatoes used (new or old).
Spread pie filling in bottom of 9 x 13-inch cake pan. Cover with pineapple and juice. Sprinkle cake mix over fruit. Drizzle with melted oleo. Top with coconut and nuts. Bake 1 hour at 325°. Serve with Cool Whip, if desired.
Heat egg whites on warm while mixing cake. Just before you add nuts, stir in egg whites in cake and then add nuts. Bake at 300° for 1 hour and 10 minutes.
Boil hen with proper seasoning until tender. Debone hen, saving broth. In the broth cook lemon, hot peppers, tomatoes, onions, garlic, celery, bell pepper, sugar, Tabasco sauce, salt and pepper until vegetables are done. Add mushroom soup and thickening made of 2 tablespoons flour and 1 cup water. Simmer until thickened. Cook spaghetti as directed on package. Drain. Mix with mixture. Add diced meat. Simmer for about 30 minutes before serving.
Melt 1/2 stick margarine and add peaches. Add lemon extract and 1/4 cup sugar. Bake at 425° for 30 minutes.
Combine beef, soup, crumbs, milk and egg. Brown and pour off fat. Add flour in skillet and brown. Add remainder of soup in water. Cover and cook for 20 minutes.
Boil and debone chicken. Save 1 quart of broth. Add all ingredients to broth, except cheese, peas and chicken. Cook for 20 minutes. Blend in cheese. When melted, add peas and chicken. Season to taste. Pour into 9 x 13-inch glass dish. Bake at 350° until hot and bubbly.
Layer items in order given. Use 13 x 9-inch pan. Sprinkle top with brown sugar and nuts. Bake at 350° for 45 minutes.
Beat egg, sugar and milk together. Add flour, salt and baking powder (all sifted together). Beat well and add vanilla. Drop from teaspoon onto oiled baking sheet. Bake in hot oven at 400° for 10 minutes.
Mix pudding and milk. Fold in whipped cream. Spray 7x12 dish with cooking spray. Layer crackers, 1/2 pudding mixture, crackers, remaining pudding. Microwave frosting until pourable and then pour over all. Refrigerate for 24 hours. Can be made two days ahead.
Cut up bananas. Cook flour, sugar, salt, egg and juice on medium heat until thick; remove from stove and cool. When completely cool, stir into bananas and pineapple. Place in refrigerator and when cool and ready to serve, grate cheese on top. A little lemon juice on bananas keeps them from turning dark.
Add gelatin to 2 cups boiling water in a large bowl. Stir until dissolved. Add frozen juices. Stir until well blended. Add 6 cups cold water and pineapple juice; mix well. Pour over ice in punch bowl. Add ginger ale just before serving. Yields 50 servings.
Put everything in a large saucepan except macaroni. Cook for about 5 min. Then add desired amount of macaroni. Cook till macaroni is done. Add about 1 c. sweet cream and heat thoroughly. Enjoy.
Brown meat, onion, salt and pepper. Drain. Spray a 3-quart Pyrex dish with Pam. Layer beans, meat, chilies and cheese. Drizzle taco sauce on top. Garnish with sour cream. Slice thin avocado on top. Bake at 400° for 20 minutes.