HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in water in large bowl. Add sugar and flour; mix well. Add potato. Cover bowl with cheesecloth. Let stand at room temperature 5 to 10 days until mixture has a fermented aroma. Stir 2 or 3 times a day. To store, transfer starter to a jar. Cover with cheesecloth. Refrigerate to use. Bring desired amount to room temperature. Replenish starter after each use by stirring 1/4 cup flour, 3/4 cup water and 1 teaspoon sugar. Cover. Let stand at room temperature for at least 1 day, then refrigerate. If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days unless replenished.
Wash dry lima beans. Cook in a 2-quart boiler over medium heat for 1 1/2 hours, adding water as needed. Add ham hock or ham bone along with salt and 4 tablespoons of bacon drippings and cook for 1 more hour, adding water as needed. Beans should be tender and juice thick. Serve with Salmon Patties and sliced onion.
Sift together flour, sugar, baking soda and salt. In separate bowl, mix thoroughly eggs, oil and vanilla. Add egg mixture to dry ingredients, then add apples and pecans. Mix well by hand. Bake 1 hour in ungreased tube pan at 350° for 30 minutes.
In a 12 x 7 1/2 x 2-inch baking dish place chicken pieces. Cover. Bake in a preheated 375° oven for 25 minutes. Drain off excess. Spoon sweet and sour sauce over chicken. Bake, uncovered, for an additional 20 to 25 minutes or until chicken is tender. Makes 4 servings.
Mix the first 4 ingredients. Chill for 30 minutes in refrigerator. Using small teaspoon, make a roll of mixture long, shaping like a strawberry. Roll in red sugar; dip top end in green sugar. Leave on counter to dry out; store in closed container. Keeps good for weeks. Yields about 80.
Boil milk and flour together to make a paste; cool. Combine sugar and Crisco and beat at high speed for 4 to 6 minutes. Add cooled paste mixture and mix another 4 minutes. Be sure to stir the flour and milk or it will be lumpy. This can be used to fill cream puffs, too!!
Boil together 20 minutes and put in small jars. May use yellow tomatoes and lemon jello.
Soak wedge sliced cucumbers in water. Add 1 tablespoon of salt to water. Set in refrigerator overnight. Next day, drain slices. Mix onion, green pepper, sugar, vinegar and pickling spice together. Put slices of cucumber in canning jars and pour mixture over cucumbers in each jar until covered. Cap each jar. Let season in refrigerator for 2 weeks before eating. Keep stored in the refrigerator.
Preheat oven to 350°. Heat 3 tablespoons of butter in large skillet. Place washed mushroom caps (stems removed and set aside) in skillet, caps down, and saute 3 minutes. Remove and arrange in buttered baking dish, rounded sides down. Heat rest of butter in skillet; saute onions, green pepper and finely chopped mushroom stems about 5 minutes. Stir in bread cubes. Fill mushroom caps, piling high in the center. Bake for 15 minutes.
Mix just until blended. Bake one and a half hours in a 325° oven. Makes 2 loaves.
Mix all together. Good with raw cauliflower, carrots, celery or broccoli.
Cook and stir ground beef and onions in skillet until beef is brown; drain. Stir in seasoning mix; spoon into greased 8-inch square dish. Set aside. Beat biscuit mix, milk and eggs with wire whisk or hand beater until almost smooth, about 1 minute. Pour over meat. Bake at 400° for 25 to 30 minutes, or until center is set. Sprinkle with cheese; bake 2 minutes more until cheese is melted. Cool for 5 minutes; garnish with lettuce, tomatoes, olives and, if desired, sour cream. Yields 6 to 8 servings.
In mixing bowl, beat sugar, margarine and milk. Combine flour, cocoa, baking powder and salt; stir into sugar mixture. Add nuts. Pour into greased 9-inch square baking pan.
Combine soup and water; add 1/2 can noodles. Mix remainder of ingredients. Place in baking dish and sprinkle remaining noodles over top. Bake 45 minutes in a 375° oven.
Combine potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter. Beat until smooth. Spoon into greased 2-quart shallow casserole. Combine brown sugar, 1/3 cup flour, 1/3 cup butter and pecans. Sprinkle over top of casserole. Bake at 350° for 30 minutes.
Dissolve the cornstarch in the small amount of cold water. Stir in the boiling water. Cook until thick and clear. Cool. Beat the egg whites until stiff. Add salt and then sugar gradually. Beat in the cooled cornstarch and beat until of the right consistency to stand in pretty peaks. Brown in 375° oven.
Wash and slice zucchini, saute in hot oil in large skillet until tender but not browned. Add red bell pepper and onion to zucchini. Cook and stir 1 to 2 minutes. Meanwhile, slice corn off cob by cutting close to the cobs with sharp knife. Add corn to zucchini mixture and heat thoroughly. Cut tomato in halves crosswise and squeeze out the seeds and excess liquid. Cut into chunks and add to vegetables along with salt to taste. Cook and stir until heated through. Makes 6 servings.
Cook noodles. Saute onions and bell pepper in 1 tablespoon oil. Add ground beef and brown. Drain. Add beans. Add noodles, tomato sauce and cheese. Simmer for 6 to 8 minutes. If dry, add catsup.
Mix eggs, sugar, oil and vanilla; mix well. Add dry ingredients; mix well. Add apples and nuts. Spray Pam, or grease and flour a 9 x 13-inch pan. Bake at 350° for 1 hour.
Preheat oven to 400°. Cream butter and cream cheese until light and fluffy. Add self-rising flour and mix well with fork until smooth. Refrigerate for about 10 minutes for easy handling. Roll or pat out dough 1/2-inch thick and cut with a small pastry or biscuit cutter. Place on ungreased cookie sheet and bake in preheated 400° oven for 8 to 10 minutes or until lightly browned. Biscuits will not rise very much, but are very light and delicious. Makes 10 to 12 servings.
Beat all ingredients in a small bowl until well blended. Makes about 2/3 cup.
Mix all together; cook until thick. Cool and fill prebaked pie shell. (Beat egg whites a little bit before cooking.)
Cook rice with water, onion and butter. Brown sausage, that has been cut into 1-inch diagonal chunks.	Blend sausage into a mixture of the celery, mustard, salad dressing, salt and	milk. Fold all ingredients into rice. Garnish with paprika. Bake at 350° for 30 minutes or until heated though.
Combine first 4 ingredients in large saucepan and cook on medium until it comes to a full boil. Boil for 1 minute and remove from heat. Stir in remaining ingredients and mix well. Spoon off on wax paper and allow to cool.
Combine first 6 ingredients in a large bowl; set aside. Combine next 4 ingredients. Add to chicken mixture, tossing to coat. Cover and refrigerate 1 to 2 hours. Serve with cantaloupe, grapes, and strawberries.
Cook spinach in boiling water until tender. Drain thoroughly. Cook rice in 1 c. water with bouillon cubes. Mix spinach, rice, cheese, butter, salt and pepper. Bake in a greased casserole dish 350 for 30 minutes.
Boil and debone chicken. Cut in pieces. Boil spaghetti in broth of chicken. Reserve 3/4 cup broth.
Place in a large bowl and mix together. Shape into balls the size of walnuts. Bake on ungreased cookie sheet at 350° for 15 minutes. (Mix can be frozen and cooked in 30 minutes.)
Sift dry ingredients together. Add pineapple and juice, pecans, eggs, oil and bananas. Mix well, but do not beat. Bake at 325° for 1 hour in Bundt pan.
Mix and heat 10 minutes. Can float orange and lemon slices on top. Delicious!
Mix together the first 3 ingredients and press into a greased 9 x 13-inch pan.
Sift together dry ingredients. Mix liquid ingredients together and add to dry ingredients. Mix well. Bake in 350° oven for 1 hour and 10 minutes in covered casserole.
Cut in 1 cup Crisco and add 2 cups buttermilk; then add yeast. Bake at 400° for 12 to 15 minutes. Makes about 50 biscuits.
Prepare fettuccine noodles as directed on package. Steam the broccoli, carrots, onions and peppers. Stir milk, cream cheese, and seasonings in a medium saucepan over low heat until smooth. Stir in chicken and Parmesan cheese. Toss pasta and vegetables with sauce. Serve immediately.
Blend sugar, flour, nutmeg and butter. Add eggs; beat smooth. Add rhubarb and mix well. Pour into 9-inch pastry shell. Top with another pastry shell. Cut slits in top. Bake in hot oven (450°) 10 minutes, then in moderate oven (350°) about 30 minutes.
Mix dry ingredients. Add beaten eggs. Add milk and oil. Fold in other ingredients. Pour into greased pan. Bake at 350° for 45 minutes.
Preheat the oven to 450°. Put the flour, cubed butter and 2 teaspoons of the sugar in a food processor. Start to blend and add the water. When the dough forms a ball, transfer it to a floured board and roll it immediately into a circle of about 13 inches. Press it into a circular 12-inch shallow pie pan. Sprinkle the dough with 1 tablespoon of sugar. Place the apple slices on the dough in a circular, overlapping pattern. The pattern should be very precise, with only a slight overlap. First, make the outer ring. Then make an inner ring; the center will tend to rise to a peak, but this will flatten while baking. If there is a hole remaining in the middle, fill it with some chopped apple. Sprinkle the apple with the remaining 2 tablespoons of sugar. Bake the tart for 20 minutes. Place the tart under the broiler for 1 minute to help caramelize the top. The rims of the apple slices should be well browned. Remove the tart from the broiler and brush the top with the 1 teaspoon of butter. Serve hot.
Combine first 4 ingredients. Set aside. Brush chicken with skim milk. Coat with cereal mixture and place in nonstick baking pan. Dot cutlet with reduced-calorie margarine and bake for 15 minutes at 400°.
Pour milk into a large bowl. Add pudding mixes. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in whipped topping. Stir peanuts, chocolate chips and marshmallows into pudding mixture. Spoon into 8 dessert dishes or cups. Serve immediately or cover and refrigerate until ready to serve.
Mix sugar, salt and oil. Add vinegar and shake well. Add celery seed and garlic; chill.
Make syrup of sugar, water, cinnamon and nutmeg. Add butter. Pare and core apples (I prefer to also cut them up). Sift flour, salt and baking powder. Cut in shortening. Roll 1/8-inch thick. Cut in circles large enough to hold a small apple. Place apple on circle. Fill cavity with mixture of sugar and cinnamon. Dot with butter. Sprinkle top with nutmeg. Bring dough up over apples, pressing edges together. Place dumplings in pan with joined edges underneath in a greased baking pan. Allow space between each. Pour syrup over them. Bake at 375° until tender, about 35 minutes.
Bake cake according to the package directions. Cool. Mix pudding according to package directions. Break the cooled cake into bite size pieces. In a large trifle or punch bowl, layer the cake pieces, Cool Whip, Heath bar bits, pudding and Kahlua until the bowl is full. Sprinkle the top with the shredded Nestle candy bar. Makes about 30 servings.
Mix all ingredients and put in bean pot or casserole dish. Garnish with bacon and bake at 350° until bacon is cooked, 30 to 45 minutes.
Mix oil, lemon juice, seasonings and sugar. Add mushrooms and marinate 1 hour. Stir in scallions and pimiento. Serve in nest of shredded lettuce.
Mix like biscuit dough. Turn out on floured surface. Roll thin (about 1/8-inch). Cut in triangles or squares. Drop into hot deep fat (365°). Cook until brown. Serve with melted butter and honey.
Mix ingredients together in mixing bowl. Grease and flour pan. Pour mixture into pan and cook at 350° for 35 minutes.
Blend eggs, butter, both sugars, peanut butter and vanilla until smooth; add oats, soda and M&M's or chips. Mix well. Add flour and mix well. Drop by spoonfuls on cookie sheet. Bake at 350° for 10 to 12 minutes.
Beat all this up in bowl. Batter will be thick. Put in pan and bake in oven at 350° until light brown, 10 to 12 minutes.
Wash cucumbers and let stand overnight in cold water. Pack in jars. Mix salt, water and apple cider vinegar. Bring to boil. Pour vinegar in jars. Place a grape leaf in the top of each jar. Seal.
Heat a frying pan and add the butter; put apples and raisins in pan and saute for a few minutes over medium heat until they are tender. Add 1/4 cup sugar and spices. Stir and set aside.
Cream Crisco, butter and both sugars in a large mixing bowl. Add each egg, one at a time. Sift flour, baking powder and salt. Add sifted ingredients, milk and vanilla to batter. Mix well. Pour into a greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Set ground chuck and taco seasoning aside. Combine soup, tomatoes and sour cream. Set aside. Take 1/2 bag of tortilla chips, gently crush chips into the bottom of a 9 x 13 dish. Pour beef mixture on top of chips. Top with the sour cream mixture and top with shredded Cheddar cheese. Cover with foil and cook for 30 to 35 minutes at 350°.
Cream butter and sugar. Add egg yolks, one at a time, beating after each addition. Add sour cream, then sifted dry ingredients, mixing after each. Add flavoring; beat egg whites until stiff and fold into mixture. Bake in large tube pan at 325° for about 1 hour or until toothpick comes out clean. Take out of pan and allow to cool.
Cook rice. Brown ground beef and onion. Mix beef and rice with tomato soup. Put into casserole. Season to taste.
Bring margarine, syrup and sugar to a rolling boil. Remove from heat and add peanut butter. Stir until melted. Add corn flakes and drop by spoonful onto waxed paper.
Dissolve jello as directed. Stir in Knox gelatine and salt. Stir in veggies, alternating, and mix well. Let set. Serve on lettuce leaves.
Cut butter into sugar. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and sour cream. Sift together the dry ingredients. Add nuts. Combine with sugar mixture. Stir in apples. Bake in slow oven (325°) for 1 hour.
Crumble bread slices, set aside. Brown sausage and drain. In a 3-quart casserole dish, layer bread, sausage and cheese, repeat. Pour milk into eggs. Add salt, pepper and mustard, mix well. Pour liquid over layers. Cover for 12 hours in refrigerator. Bake at 350 degrees for 1 hour. Serves 8.
Combine rice, pudding mix, salt and cinnamon to a 3-quart casserole dish. Stir in milk.
Mix all ingredients and bake, covered, at 325° for 3 hours. Mash with a fork when done to shred meat. Serve on hamburger buns.
Cream butter; add sugar and eggs (one at a time). Beat well. Add bananas and fold in sifted flour and dry ingredients. Add nuts. Pour into greased loaf pan. Bake 45 minutes at 350°.
Put everything in a roaster with a cover. Mix well. Cook for 3 1/2 hours at 325°.
Pour beef stew into one of the pie crusts. Stir in cornstarch. Cover with the other pie crust. Bake for 20-30 minutes at 350 degrees.
Combine soup, onion and seasoning in saucepan. Gradually add water and blend thoroughly. Bring to a boil, stirring constantly. Pour soup mixture over uncooked Minute rice in shallow casserole dish. Stir just to moisten. Cover and bake at 375° for 20 minutes (or until rice absorbs most of the liquid). Sprinkle with paprika. Garnish with parsley, if desired. Makes 4 servings. Serve with fried chicken.
Mix flour, sugar, margarine and baking powder into crumbs with hands. Save some of this mixture (about 1/2 cup) to sprinkle on the top. Break eggs into balance of crumbs and add milk. Flavor with vanilla and beat very hard. Pour into shallow 9 x 13-inch pan. Put crumbs on top. Bake at 350° for 30 minutes. Cinnamon and nuts may be sprinkled on the top if desired.
Melt oleo and mix 1/4 cup sugar, flour and nuts. Press into a 9 x 13-inch baking pan. Bake 12 to 15 minutes at 375° or until brown. Cool.
Cream margarine and sugar until light and fluffy. Beat in flour and eggs alternating but beginning and ending with flour. Beat well. Fold in vanilla. Bake at 350° for 1 hour or until done.
Melt butter in 2-quart saucepan. On wax paper, combine next 6 items. Dip chicken in butter and roll in crumb mixture. Bake at 375° for 50 to 60 minutes. Add wine, onion and parsley to remaining butter. Pour over and around chicken. Bake an additional 5 to 10 minutes. Serve with rice. Serves 4.
Preheat the oven to 500°. Combine first 5 ingredients in a shallow dish. Stir well. Dip fish in eggs and dredge in crumb mixture. Place fish on a baking sheet coated with vegetable cooking spray. Bake at 500° for 8 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.
Preheat oven to 400°. Core and seed peppers. Cut in 1 1/2 inch pieces. Place in large bowl. Cut onions in thin wedges; add to bowl. Quarter potatoes; add to bowl. Peel casing from kielbasa if necessary. Cut into 1/2 inch slices and add to bowl. Sprinkle with salt and pepper; toss with oil. Transfer mixture to shallow 1/2-quart baking dish or small roaster. Cover with lid or aluminum foil. Bake for 45 minutes. Remove and place cream into casserole. Return to oven for 5 to 10 minutes.
Boil all together until thick, then add 1 teaspoon vanilla. Pour into 9-inch baked pie crust. Top with Cool Whip.
Coat chicken with flour. Arrange in single layer with skins down in melted butter in 13 x 9 x 2-inch baking dish. Bake uncovered in moderately hot oven, 425°, for 30 minutes. Turn chicken and bake until golden brown, 15 to 20 minutes longer. Remove from oven. Reduce temperature to 325°. Pour off excess fat. Add onions and mushrooms to chicken. Combine milk, soup, cheese, salt and pepper. Pour over chicken. Sprinkle with paprika. Cover with foil. Return to oven. Continue baking 15 to 20 minutes.
Spread and bake dough on cookie sheet for 8 to 10 minutes at 375° and let cool. Prepare first topping by mixing cream cheese, mayonnaise and dressing mix. Spread on cooked dough. Add raw vegetables and sprinkle on cheese. Cut in squares.
Melt together the chocolate chips, peanut butter and butter. Pour over Crispix in a bowl with a lid. Add powdered sugar. Put on lid and shake. Eat and enjoy!
Put butter in pan; melt. Put in corn, onion and pepper; cook for 30 minutes on low heat.
Mix sauce and ground beef. Cook lasagne noodles. Make filling. Place a little sauce in bottom of greased 13 x 9 x 2-inch pan. Alternate layers of lasagne, cheese filling, meat sauce and lasagne. Allow ends to extend up sides of pan. Fold extended ends back over top and cover with sauce. Sprinkle with additional Parmesan cheese. Bake at 375° for 40 minutes.
Wash, quarter and cook tomatoes. Cook until soft. Put through food mill or colander. Add all other ingredients and cook until thick (can use pressure cooker following directions for cooking low acid vegetables). Makes 7 quarts.
Spread tortillas with soft cream cheese. Cover with thin slices of meat and shredded cheese. Add olives, pimentos and picante sauce. Roll up. Seal edges with more cream cheese if necessary. Slice and serve.
Brown beef in large skillet. Stir to crumble. Pour off fat. Stir in franks, celery, beans and tomato sauce. Bring to boil. Spoon into 12 x 8-inch baking dish. Using 2 2/3 cups potato flakes, prepare 8 serving recipe for mashed potatoes on package. Spread this over meat mixture. Melt butter; stir in remaining 1/2 cup flakes. Sprinkle over potatoes in dish. Top with shredded cheese. Bake at 400° for 30 minutes or until browned. Serves 8 to 10.
Mix cooked spaghetti with spaghetti sauce; add poppy seed, cucumber dip and picante sauce. Chill.
Combine cooked black-eyed peas, hot sauce, tomato sauce, mustard, pepper and salt. Spoon into greased 1 1/2-quart baking dish. Place onion slices, catsup and sausage on top and bake, uncovered, at 350° for 1 hour or until sausage is brown.
Cream butter and sugar. Add first three eggs, one at a time, then add 1 cup of flour. Repeat.	Pour into a greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Cook ground beef in skillet. Drain fat. Set aside. Warm tortillas in microwave, wrap in tea towel. Put one teaspoonful of beef into tortilla, roll and secure with toothpick. Make up enough to fry in skillet of hot oil. When lightly browned, drain on paper towels. Make as many as you like! Place on cookie sheet, closely. Remove toothpicks. Spoon picante sauce over each taquito, then sprinkle shredded cheese over the top. Bake in 350° oven until cheese melts. Serve hot or cold.
Brown onion in butter; add meat. When meat is no longer pink, add rest of ingredients except cheese. Simmer about 30 minutes. Grease a pan and layer tortillas and meat mixture. Bake at 350° for 30 to 35 minutes.
Mix softened cream cheese, evaporated milk, grated onion, parsley and horseradish in small bowl. Spread over ham. Roll each slice. Wrap in waxed paper and chill for several hours or until firm.
Cut potatoes into 1 1/2-inch cubes. Combine rest of ingredients (except margarine) to make cheese mixture. Place cheese mixture in a plastic bag. Moisten potatoes with water and shake a few at a time in bag to coat potatoes well. Melt butter in a 13 x 9-inch pan. Place potatoes in a layer in the pan. Bake at 375° for about 1 hour, turning once after a half hour. When golden brown, potatoes may be sprinkled with parsley.
Mix all ingredients, except the cookies, and blend together. Take one roll of cookies, sliced thin, and press into bottom of buttered 9 x 13-inch pan so the bottom is smooth. Put cream cheese mixture on top of cookies so that it covers all the cookies. Slice second roll and place on top of cream cheese mixture. Bake at 350° for 45 minutes. Let cool and then slice. Refrigerate.
Mix together all ingredients and pour into a 9-inch shell (not deep dish). Bake on cookie sheet at 325° for 30 minutes.
Mix first 5 ingredients. Mix next 8 ingredients together and add to the wet mixture. Roll into balls. Bake about 10 minutes at 375°. Makes approximately 112 cookies.
Brown ground meat, green pepper and onion. Drain. In pot, add kidney beans, chili beans, tomato soup, water, chili sauce, anise seed and meat mixture. Cook on stove 2 hours and serve.
Blend all ingredients; beat for 2 minutes at medium speed. Pour into greased Bundt pan. Bake at 350° for 50 to 55 minutes. Cool in pan 15 minutes and remove.
In large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low for 30 seconds, scraping bowl often. Beat on high for 3 minutes, then stir in remaining flour. Dough will be stiff. Do not knead. Grease 2 bread pans and coat with cornmeal. Spoon batter into pans. Sprinkle with cornmeal. Cover and let rise to double in size in a warm place. Bake in 375° preheated oven until golden brown. Remove from pan immediately. Cool. Slice for toasting.
Boil stew meat until nearly done (about 1 hour). Then, add diced potatoes, onions and seasonings.	Mix cornstarch with cold water until a	smooth paste is formed and add to the pot. When the potatoes are done, add the tomatoes and simmer another 20 minutes. This recipe takes approximately 1 1/2 hours to cook and serves 4 people.
Brown meat in skillet; add taco seasoning mix. Drain and set aside. In large bowl, use lettuce, chopped onion and tomatoes to make a salad. In large, deep pan, layer tortillas, salad, meat and soup until all is used (usually 3 to 4 layers). Garnish with slices of green pepper. Bake in oven at 350° for 1 hour. Serve with tortilla chips.
Cook bacon until not quite done; drain and set aside. (Bacon should not be brittle.) Saute onions in 2 or 3 tablespoons bacon fat. Take 1 can of beans and wash; use other can as is. Pour the unstrained can into large frying pan. Add brown sugar; stir until sugar is melted. Add onions and rest of the beans. Flake bacon; add to mixture, along with catsup, spices and salt. Simmer for 15 to 20 minutes.
Mix ingredients. Fold in lemon pudding. Grease and flour tube pan. Bake at 375° until cake springs back.
Brown pork chops on top of stove (save juice from chops). Put chops in a 9 x 13-inch dish. Put sauerkraut over top of pork chops. Mix juice from sauerkraut and pork chops; add to the top of the sauerkraut dish. Slice 2 apples and place on top of sauerkraut. Sprinkle with brown sugar, salt and pepper. Bake for 1 hour at 350°.
Cook ingredients and pour over ham during the last 15 to 20 minutes of baking.
Saute beef, onion, pepper and taco seasoning. Spread in a 9 inch greased pie plate. Mix baking mix, eggs, and milk. Sprinkle cheese on top of beef and pour mixture over the cheese. Bake 20 to 25 minutes at 400°.