HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease baking pan (13 x 9 x 2-inch). Dissolve yeast in warm water in small mixer bowl. Add flour, parsley flakes, shortening, sugar, salt, garlic powder and egg. Beat on medium speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in onion and cheese. Pat dough evenly in pan with floured hands. Let rise in warm place until almost double, about 20 minutes. Heat oven to 450°. Cut dough into 3 x 1-inch sticks; brush with butter. Sprinkle with sesame seed; bake until edges are brown, 12 to 15 minutes. Yields 3 dozen breadsticks.
Add salt and beaten egg to potatoes and add enough flour to make a thick dough. Boil 3 quarts of water and 1 tablespoon of salt. Drop teaspoon size dough in boiling water and cook about 8 minutes. (If you dip spoon into boiling water, dough should slide off.) Drain and pour hot butter over all.
Mix sugar and oil. Add squash and eggs. Blend well. Sift dry ingredients and add to mixture. Mix well scraping bowl. Add nuts if desired. Bake in a 9 x 13-inch pan or 2 small pans which have been greased and floured for 1 hour at 350°.
Bring milk to a boil; add rice and cook until tender. Add raisins. Cook a minute or two longer. While rice is cooking, mix cream, sugar, egg yolks, vanilla and salt together. Add cream mixture to rice and cook until boiling again but don't cook until it looks like it might be separating; stir every now and then. Remove from microwave and sprinkle with cinnamon. Chill. It will thicken as it cools.
Mix together first four ingredients. Spread mixture on rolls (onion or poppy seed). On each roll place 2 ham slices, 1 slice Cheddar cheese and 1 slice Swiss cheese. Wrap in foil and bake at 400° for 10 minutes. Cook longer if sandwiches are frozen.
Mix all ingredients together. Bake in a 13 x 9 pan for 70 minutes at 350°. Cool before frosting.
Mix all ingredients together by hand. Bake in greased and floured tube or Bundt pan at 300° for 1 1/2 hours. Cake will crack slightly on top. Cool in pan for 1 hour before removing. For icing, use a cream cheese type or none at all.
In a skillet, brown turkey. In a large salad bowl, combine chopped lettuce, diced tomatoes, shredded cheese, brown turkey and crushed corn chips. Toss lightly. Add taco sauce and mix.
Beat eggs with milk. Grease a deep baking dish. Add eggs and milk mixture, corn, green pepper and chopped ham. Season to taste. Bake at 350° for 45 minutes, or until center is firm. Serves 4.
Heat ingredients. If you care for it a little thicker, remove lid from pan and cook longer. Serve in bowls and sprinkle with Mozzarella cheese.
Saute celery and onion in butter 5 minutes. Put the remaining ingredients, except the bouillon, into a large bowl and toss. Add the celery and onion. Pour the bouillon over the top and toss. Stuff into a 12 to 15 pound turkey.
In a 4-quart saucepan, prepare rigatoni noodles according to package directions. Add broccoli, carrot, green onions and red pepper the last 5 minutes of cooking time. Drain. In same saucepan, combine soup, water and cheese. Heat to boiling, stirring occasionally. Add pasta-vegetable mixture and turkey. Over low heat, heat through, stirring often. Makes 5 servings.
Boil anise seed in enough water to cover seed. Strain and add to other ingredients. Mix together. In a 7 to 8-inch glass baking dish, melt 1/2 cup sugar until a pretty caramel color. Pour prepared mixture into baking dish with the caramelized sugar (do not mix!). Place baking dish into pan of water in oven and bake at 350° for 45 to 55 minutes.
Wash mixed beans and put in large kettle. Cover with water and place in refrigerator overnight. In the morning, add 2 quarts water and ham bone. Bring to a boil and simmer for 2 hours. Add onion, tomatoes, pepper, lemon juice and garlic. Salt and pepper to taste. Simmer 30 minutes more. Remove meat from bone and return to soup. Enjoy. The longer simmered. the better it gets.
Boil water and butter. Add flour; stir rapidly until mixture leaves sides of pan. Add eggs one at a time, stirring rapidly. Drop on greased cookie sheet 1/2 teaspoon at a time. Leave sufficient space in between. Bake at 400° for 30 minutes. Makes 25. Fill with desired filling.
Mix all together and cook in skillet or pan on top of stove, stirring frequently. Can be made with green peppers or onion added, but we like it plain.
Brown and drain ground beef; add onion. Cook and stir until tender; stir in tomatoes, tomato paste, garlic, oregano and salt. Simmer 30 minutes covered. Combine cream cheese and milk in separate pan over low heat until smooth. Prepare noodles as directed. Layer noodles, meat mixture, cheese mixture, Mozzarella, Parmesan cheeses; repeat. Bake at 350° for 30 to 40 minutes. Let stand 10 minutes before serving.
Put warm water in large mixing bowl. Sprinkle in yeast. Stir until thoroughly dissolved. Add milk, sugar, butter, salt and eggs. Beat in about 4 cups flour. Then work in enough remaining flour to make dough that is easy to handle. Turn onto lightly floured board. Knead for about 5 minutes, or until smooth and elastic. Place in greased bowl. Brush top with oil or shortening. Cover with damp cloth; let rise for about 1 1/2 hours, or until doubled in bulk. Punch dough down; cover; let rise again for about 30 minutes, or until almost doubled in bulk.
Dissolve gelatine in 3 tablespoons water. Blend soup, gelatine, cream cheese and mayonnaise. Add remaining ingredients. Pour into mold and refrigerate until solid.
Mix all ingredients together. Make small and they are much better. Will feed 7 to 8 people. We use 2 or 3 peppers to make it hotter.
Make into small balls and brown. Make gravy from drippings and pour over meatballs in electric roaster or casserole dish. Cook at 300° for 1 1/4 hours. Turn down to 250° for about 1 more hour. Good over mashed potatoes.
Combine ingredients and place in greased muffin tins. Bake at 425° until lightly browned.
Mix ingredients well and roll into balls. Roll balls in crushed nuts or coconut. Store in cool place or in refrigerator.
Arrange chicken in lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices. Spoon soup and water mixture evenly over chicken. Sprinkle stuffing mix over chicken and soup mixture. Drizzle melted margarine over crumbs. Bake at 350° for 45 to 55 minutes. Yields 8 servings.
Slice all vegetables into bite size. Slowly stir-fry cabbage and carrots in soy sauce and butter in a large wok or frying pan. Fry chicken breasts in butter and garlic salt with a touch of soy sauce until golden brown. When carrots are halfway cooked, add the chicken. Simmer about 20 minutes. Add the rest of the vegetables. Boil bouillon cubes. Add Top Ramen noodles. Put Ramen seasoning packs in vegetables. Stir vegetables frequently. Drain noodles and place on plate. Top with vegetables and chicken; enjoy.
In large bowl, mix egg white and water; in another bowl mix cinnamon, sugar and salt. Put nuts into egg and water mixture to cover nuts, then put nuts into other bowl. Stir until nuts are covered with cinnamon mixture. Butter pizza pan and spread nuts out. Bake at 250° for 1 hour.
Mix flour, sugar, vanilla and milk together. Add your choice of filling. Melt butter in cake pan. Pour mixture into buttered pan. Bake at 350° for 45 minutes or 1 hour.
Combine bananas and lemonade concentrate in blender. Process until smooth. Combine banana mixture and remaining ingredients. Mix well. Pour into plastic freezer containers. Freeze until slushy. Makes 5 quarts. Great for parties.
Wash Polish sausage. Cut the ends off. Slice them down the middle. Put sauerkraut and grated cheese (just a little) down the middle, then add onions. Cook in oven at 350° for about 15 to 20 minutes or until brown. Serve.
Boil chicken until tender. Pick off bone and chop. Mix chicken, sour cream and soup together well. Pour in a casserole dish. Crumble enough Town House crackers to cover top of dish. Melt a little butter and mix with crackers. Cover top of chicken mixture. Cook uncovered in oven at 350° for 45 minutes. Serve over rice.
Mix graham crackers and butter. Press into a 9 x 13-inch baking dish (sides and bottom). Bake at 350° for 10 minutes. Set aside to cool. Mix jello with 1 cup boiling water; stir until dissolved, then add reserved juice and water mixture. Set aside.
Mix water and sugar to boil for 20 minutes, then add remaining ingredients except 7-Up and cherries. Stir and pour mixture in freezer plastic containers and freeze.
Saute onions in half the butter until golden brown. Put in a casserole. Brown pork chops in remaining butter and place on top of onions. Scatter brown sugar over them. Mix tomato puree and flour in bowl. Add ginger ale and pour over chops. Season to taste. Bake at 350° for 1 hour.
Mix sugar, syrup and vinegar in saucepan. Boil until temperature reaches 310° with a candy thermometer. Immediately remove from heat and add baking soda fast. Mix for 10 strokes and pour onto a buttered Teflon 9 x 13-inch pan or cookie sheet. Don't try to spread; let cool.
Mix cornstarch with 1/2 cup milk, add 1 1/2 cups milk and cook in double boiler until thick, beating constantly to avoid lumping. Blend sugar, eggs, salt and evaporated milk in electric mixer. Add hot cornstarch mixture and beat well. Add whipping cream, remaining milk and vanilla, pour into electric mixer. Pack with layers of ice and salt. Cover freezer tightly and store.
Rinse a large bowl with warm water before using (water should be warm on wrist). Sprinkle yeast into 1/2 cup warm water in bowl until dissolved. Add milk, sugar, salt and margarine. Stir in 2 cups of flour and beat with rotary beater until smooth (1 minute). Add remaining flour to make a soft dough which leaves sides of bowl. Turn out on a floured board and knead until smooth and elastic (about 5 to 10 minutes). Cover with plastic wrap, then a towel and let rest for 20 minutes. Punch down. Divide in half. Roll with a rolling pin each portion to an 8 x 12-inch rectangle. Roll longways towards you, sealing in the sides. Place in 2 greased loaf pans (8 1/2 x 4 1/2 x 2 5/8-inch). Brush dough with oil. Cover pans with wax paper for 2 to 24 hours in refrigerator. Let stand 10 minutes at room temperature. Punch air bubbles. Bake at 400° for 30 to 40 minutes. Remove and brush with butter.
Mix well. Roll into a roll and chill. Slice, then bake. Bake at 350° for 8 to 10 minutes. Makes about 6 dozen.
Fry bacon and drain. Reserve 4 tablespoons of fat to fry celery and onion. Then add salt, flour, sugar, vinegar, pepper and water. Bring this to a boil. When thickened pour over potatoes and bacon bits and chopped hard-boiled eggs. Bake 30 minutes at 350°. Serves 12. Put in an 8 x 10-inch or 9 x 13-inch baking dish.
Drain corn and peas. Add remaining ingredients. Top with slivered almonds. Bake at 350° for 45 to 55 minutes or until casserole is set.
Melt margarine and set to cool. When cool, add sugar, molasses and egg; beat well. Sift dry ingredients and add to the mixture. Refrigerate for 12 hours. Shape into small balls. Roll in sugar and bake on cookie sheet in a preheated 375° oven for 10 to 12 minutes.
Heat oven to 400°. Mix ingredients all together and drop clumps of dough onto a greased pan. Cook for 8 to 10 minutes. Let cool and serve.
Pour milk into a chilled bowl; beat until foamy. Add lemon juice; beat until firm. Add sugar and vanilla; beat until stiff. This is a heart healthy recipe.
Cream butter or margarine and sugar in large bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, soda and salt; blend into creamed mixture. Stir in nuts, if desired. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 8 to 9 minutes. Cookies will be soft. They will puff during baking, flatten upon cooling. Cool on cookie sheet until set 1 minute. Remove to wire rack to cool completely.
Cream shortening and sugar and add applesauce. Sift in dry ingredients. Add nuts or fruit or both. Bake at 325° for 1 1/2 hours.
Combine crumbs and margarine; press firmly on bottom and up side of 9-inch pie plate. Chill. Meanwhile, in a large bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk, then juice concentrate until smooth. Fold in whipped cream. Pile into crust. Chill 2 hours or until set.
Sift together dry ingredients and set aside. Cream margarine and sugar together. Add vanilla and eggs. Beat well. Blend in dry ingredients gradually; mix thoroughly. Add apple butter and chopped nuts. Mix only until blended. Pour into well-greased loaf pan. Bake 55 to 60 minutes at 350°. Remove from pan and cool on wire rack.
Grind peppers and onions together using medium or fine blade of chopper. Grind tomatoes separately. Pour enough boiling water over peppers and onions to cover. Let stand 5 minutes, then drain off water. Bring vinegar, sugar, salt and spices to a boil, then add tomatoes and peppers. Cook for 10 minutes. Pack in hot jars and seal. Makes about 12 pints.
Cook cabbage until tender. Mix all other ingredients together and put in leaves of cabbage. Pour 1 can tomato soup over top.
Beat cream cheese with sugar and 2 tablespoons milk in bowl until smooth. Spread evenly in pie crust. Arrange strawberries on cream cheese mixture. Prepare whipped topping as directed on package. Prepare pie filling mix with 1 cup of milk as directed on package for pie. Fold in one cup of prepared whipped topping. Spoon into pie crust and chill 2 hours.
Cook sugars, milk, butter and cocoa for 1 1/2 minutes at a rolling boil. Remove from heat. Add vanilla, nuts, oats and peanut butter. Blend well. Spoon onto wax paper and cool.
Cream together baby food, oil, sugar and eggs. Mix flour, soda, salt, cloves, cinnamon and nutmeg. Slowly sift into creamed mixture. Mix in vanilla and pecans. Bake in a Bundt pan for 45 minutes at 350°. Serves good with ice cream or Cool Whip.
In 1 1/2-quart saucepan, combine soup and salsa. Over medium heat, heat through, stirring often. Arrange tortilla chips evenly on serving platter. Spoon sauce over chips. Top with olives, tomato, onions and/or chopped green or sweet red pepper.
Sprinkle fish with 1/4 teaspoon salt. Cover lightly and refrigerate at least 3 hours.
In mixing bowl, crumble ladyfingers and add Kahlua and nuts. Mix well. In separate mixing bowl add Mascarpone and cream and begin to beat. Add powdered sugar, cocoa, Espresso, and a bit more Kahlua. Beat until stiff peaks are formed. In individual dessert bowls or champagne flutes, add a layer of crumbs. Next using a pastry bag fit with a decorative tip, pipe the mixture onto the crumbs and make two repeated layers. Top with fresh strawberries to garnish. Serves 6 - 8.
Mix well, stuff into parboiled green peppers. Place in baking dish with 1/2-inch water. Bake in 350° oven for 30 minutes.
Heat together the soups and Ro-Tel. Cut up chicken that has been cooked into bite-size pieces. Layer as follows in casserole dish: chicken, slightly crushed Doritos, soup mixture, grated cheese; repeat layers. Cover casserole dish and bake in 350° oven for 20 to 30 minutes.
Grease a large Bundt pan with Crisco (not oil). Dissolve strawberry jello in 1 cup boiling water. Cool and pour in greased pan. Set in refrigerator before adding next layer. Dissolve orange jello in 3/4 cup boiling water. Add 1/4 cup juice from fruit cocktail. Cool and add fruit cocktail. Pour on top of strawberry layer and let set. Dissolve lime jello in 1 cup boiling water. Pour on orange layer when it has set.
Dissolve Jell-O in water. Add cranberry sauce and blend well. Chill until it begins to thicken. Add bananas and pecans.
Mix cake mix and margarine with fork and add 2 eggs; mix again with fork.	Spread	in 9 x 13-inch greased and floured pan. Blend with	mixer,	cream cheese and 2 eggs. Gradually add confectioners	sugar.	Pour over bottom layer. Sprinkle 1/2 to 1 cup chopped pecans and 3 tablespoons confectioners sugar over top. Bake at 350° for 35 to 40 minutes.
Brown hamburger, onion and pepper into 2 tablespoons butter. Add remaining ingredients. Bring to boil, then turn to simmer for 1 hour. Serve over tossed buns or with crackers.
Arrange fish fillets in 12 x 7 x 2-inch microproof baking dish with the thick edges toward the outside of the dish. Dot with butter. Stir lemon juice into wine and sprinkle with remaining ingredients over top. Cover with waxed paper, cook on High (max power) 5 minutes. Let stand, covered, 5 minutes. Yields 3 to 4 servings. Cooking time: 5 minutes.
In heavy frypan, heat 2 tablespoons oil over medium-high heat until hot. Add tortilla strips and cook, stirring, until strips are crisp, 2 to 3 minutes. Remove with slotted spoon and drain on paper towel. Add remaining 1 tablespoon oil to pan. Add green and red peppers, carrots, onion, garlic and chicken. Cook until onion is soft and chicken is cooked through, 4 to 6 minutes. Transfer to 5-quart Dutch oven. Add tomatoes; reduce heat and cook 5 minutes. Add cumin, corn and chicken broth. Heat to boiling; reduce to simmer and cook 10 minutes. Add lime juice. Divide tortilla strips and cheese among 6 soup bowls. Ladle hot soup into bowls over cheese.
Mix all ingredients; add enough salad dressing to hold ingredients together or to suit your own taste.
In large bowl, toss tomatoes, onion and garlic. Add chopped jalapeno to tomato mixture with parsley. Toss with vinegar and mix with salt, pepper and cumin. Chill. Makes 3 cups.
Combine water, Spry and chocolate squares; melt. Mix sugar, egg, salt, baking powder, baking soda, milk and flour. Add chocolate mixture. Add milk if too thick. Should be very watery. Bake at 350° for 35 to 45 minutes or until toothpick comes out clean. Delicious a day after.
Preheat oven to 350°. Brush a 3-quart dish with some of the butter. Mix all together until blended. Pour into casserole. Cook for 50 to 55 minutes. (Insert knife to test for doneness.) Cool slightly before serving.
Combine all ingredients except spareribs; set aside. Simmer spareribs about 1/2 hour in boiling water; drain. Marinate ribs in sauce for at least 1/2 hour; broil or barbecue.
Dissolve gelatin in cold water, then add 1/2 cup boiling water. Stir until gelatin is melted. Let cool and add mayonnaise and rest of the ingredients. Congeal in loaf pan and serve in slices. Makes 8 servings.
Combine flour, baking powder, raisins, sugar and cinnamon in a large bowl. Mix well. Make a hole in center of mixture. Combine oil and buttermilk. Add to dry ingredients, stirring just to moisten.
Mix all ingredients and bake at 350° for 25-30 minutes. Frost with icing when cooled.
Press ground beef in bottom of baking dish. Layer carrots, cabbage and potatoes. Pour soup over top. Bake 1 hour and 15 minutes uncovered, then lay cheese on top and bake 5 to 10 minutes more uncovered.
In a casserole, layer white potatoes, sliced onion, cream-style corn and tomato soup. Cover with pork sausage. Bake, uncovered, in oven at 350° for 1 hour.
In 2-quart casserole, alternate layers of potatoes, green pepper and onion. Mix remaining ingredients. Pour soup over mixture. Cover; bake 45 minutes at 350°. Uncover and bake 20 minutes.
Caramel Custard Syrup: Before preparing custard, heat 1/2 cup sugar in a 1-quart saucepan over low heat, stirring constantly. Pour mix in cups and let harden, then pour custard mixture.
Mix well and bake at 375° until top is firm, 45 to 50 minutes.
Drain liquid from the 3 cans of beans and put beans in a large bowl. Chop pepper and onion fine. Mix chopped vegetables with beans. In a separate bowl, mix all remaining ingredients. Pour over bean combination and refrigerate several hours or overnight, until vegetables take on a good sweet and sour flavor.
Melt margarine and mix with graham cracker crumbs. Refrigerate crumbs while mixing other ingredients. Mix topping mix and milk until slightly stiff. Gradually add pieces of cream cheese and sugar until mixed well. Refrigerate overnight before adding pie filling on top.
Mix first 3 ingredients; roll into balls the size of walnuts. Roll in powdered sugar. Place on cookie sheet and bake at 350° for 8 to 10 minutes. These will not or should not be brown. Bake no more than 8 to 10 minutes.
Peel and dice potatoes into approximately 1-inch cubes. Place in boiling water for approximately 15 minutes. On two separate pieces of tinfoil, spread out 1/2 stick of margarine. Drain potatoes; place on tinfoil. Cover with cheese; seal foil. Cook on each side for approximately 4 to 5 minutes.
Heat pan; add oil and fry onions until brown. Add cold rice and saute. Add eggs, seasoned with soy sauce and salt. Saute until done. If you don't like shrimp, add anything like ham, chicken, green pepper or bacon. Serves 6.
Melt margarine in a 9 x 13-inch cake pan and pour into a container to use last. Spread pie filling into the pan to cover bottom. Sprinkle dry cake mix over the pie filling. Pour the melted margarine evenly over cake mix. Bake at 350° for 1 1/2 hours until bubbly and brown on top.
Blend all together and chill 1 hour. (Soften cream cheese first.) Makes 1 1/2 cups equal 10 people. Serve on crackers (bland crackers, i.e. Wheat Thins are good).
Spread rolls on cookie sheet until flat. Bake at 350° for 10 minutes. Cool. Mix remaining ingredients together and spread on crust.
Soak farfel in hot water. Do not squeeze out. Beat eggs with sugar. Add to the farfel. Beat sour cream with cottage cheese and add farfel and egg mixture. Stir in salt, pineapple and juice and vanilla. Bake at 350° in a 9 x 13-inch greased baking dish for 40 minutes. Sprinkle with sugar and cinnamon. Bake 20 minutes more.
Preheat oven to 350°. Cook noodles; drain and rinse with hot water. Pour into a greased 2-quart casserole. Beat eggs with milk, salt, pepper and cheese. Pour over noodles and bake 1 hour. This is a good accompaniment to pot roast.
Drain the liquid from corn, reserving 1/2 cup. Combine corn with onion, pepper and pimento into large bowl. Combine reserved corn and liquid with vinegar, oil, sugar, dry mustard, salt and pepper in small saucepan. Bring to boil and pour over vegetables. Cover and refrigerate overnight.
Mix all ingredients except tomatoes. Marinate for 8 hours refrigerated. Add tomatoes just before serving.
Cream sugar, shortening and eggs. Stir in flour and buttermilk. Mix food coloring, cocoa, salt and vanilla; stir into flour mixture. Place in 3 greased layer pans. Bake at 350° for 25 minutes; cool.
Mix flour with baking soda and salt. Cream butter. Gradually beat in sugars and continue beating until light and fluffy. Blend in vanilla, egg and sour cream (yogurt). Gradually add flour mixture, beating until smooth. Stir in chips and nuts (optional). Using rounded tablespoonful, drop onto ungreased (air insulated) baking sheets* 2 inches apart. Bake at 375° for 12 to 15 minutes or until lightly browned. After cooling a few minutes, carefully remove from sheets and cool on flat surface. Makes approximately 2 dozen large cookies.
Mix brownies as per instructions on box. Spread into a large greased cookie sheet. Mix chocolate chips, butterscotch chips, nuts, raisins and coconut in a bowl with the sweetened condensed milk. Spread mixture over brownies and pat it gently down. Bake at 325° for approximately 20 to 25 minutes. Cool and enjoy!
Select large fresh mussels with closed shells. Scrub shells; rinse and remove beards. Discard any mussels that float.
Throw everything in blender and blend until smooth. Place into fondue pot and heat on the stove over low heat until good and warm. Keep warm over a fondue burner.
Combine and heat vinegar, sugar, oil and salt until sugar dissolves. Pour over sauerkraut. Stir in remaining ingredients. Cover and chill several hours or overnight. Serves 6.
*Allow 2/3 cup cooked rice or 1/2 cup cooked shell beans per pepper half.
Heat oven. Line muffin pan with paper cups. In large bowl, combine everything, except peanut butter cups. Fill prepared cups 2/3 full with batter. Remove wrapping for peanut butter cups and press into batter until tops are level.
Mix first 5 ingredients well by hand. Add next four ingredients. Stir together. Bake in 9-inch square pan at 350° for 25 to 30 minutes. Double for 9 x 13-inch pan.