HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dissolved yeast, sugar, eggs and warm water. Add oil, salt and flour. Let stand 8 hours or overnight. Divide into 3 parts; roll out as if you were making pie crust. Cut into eight sections the shape of pie wedges. Roll wide edge into the point (like crescent rolls) and place on a greased cookie sheet. Let rise six hours. Bake for 10 to 12 minutes at 350°. Perfect for Sunday dinner.
Core and peel apples and slice into rings. Preheat cooking oil 1/2-inch deep in frying pan. Dip apple rings in batter and fry until golden brown, each side turning once. Remove and drain on paper towel. Immediately sprinkle lavishly with sugar and cinnamon mixture. Serve hot.
Fry meat until brown. Drain. Add all other ingredients except noodles. Simmer 2 hours. Cook noodles according to package directions. Toss noodles with sauce and simmer 10 minutes. Serves 30.
Soak saffron in wine, mixed with bread crumbs. Rinse fish inside and out and pat dry with paper towels. With a sharp knife, make 3 deep vertical slashes, almost to the bone, on both sides of fish. Sprinkle a little salt over each lemon slice and press a slice into each of the slashes. Tuck remaining lemon slices into the belly cavity.
Put butter in a 9 x 13-inch pan in a 375° oven to melt while oven is preheating. Mix together dry ingredients. Add eggs and milk. Turn pan to coat with melted butter as you pour butter into batter. Stir just to mix thoroughly. Pour into pan. Bake 20 to 25 minutes.
Combine all ingredients in a small saucepan; bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, 6 minutes or until chopped apples are tender. Serve warm over pancakes or cold over ice cream. Store sauce in refrigerator. Yields 2 1/2 cups.
Drain peaches and save the juice. Add enough water to juice to make 2 cups. Add the jello and jello pudding mix in saucepan and bring to full boil for 1 minute. Put in refrigerator to thicken and set. Add whipped topping and peaches. Put in graham cracker crust and chill 2 hours or overnight.
In a large skillet, cook zucchini, onion, butter, parsley and seasonings over medium heat about 10 minutes; set aside. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into triangles and place over bottom and up sides of ungreased 10-inch pie pan or quiche plate to form crust. Spread mustard over crust. Pour in vegetable mixture. Bake at 375° for 18 to 20 minutes. Let stand 10 minutes before serving. Serves 6.
Combine melted margarine and cookies; mix and spread in a 9 x 13-inch pan. Freeze. Allow ice cream to soften; spread on cookies. Refreeze.
Rinse chicken pieces; drain and pat dry. Combine Bisquick, salt, paprika and poultry seasoning. Dip chicken in evaporated milk. Coat well with Bisquick mixture. Arrange in a 9 x 13-inch baking dish. Pour melted butter over top. Bake, uncovered, at 375° for 1 hour.
Place broccoli in 9 x 13-inch pan (greased). Lay large pieces of chicken on broccoli. Cover whole pan with cheese sliced 1/8-inch thick over chicken. Mix soup with mayonnaise and spread on cheese. Lay on sliced water chestnuts. Cover and bake 40 minutes at 350°. Remove cover and add onion rings. Bake, uncovered, 15 minutes more.
Preheat oven to 325°. Wash meat in cold water and pat dry. In small bowl, mix mustard, catsup and vinegar. Season chops with salt, pepper and onion salt. Place in shallow baking pan. Spread the mustard mixture over the chops. Cover the chops with onion rings. Bake, uncovered, in oven for 1 hour and 15 minutes.
Pound chicken breasts until even. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter. Brown chicken 4 minutes each side. Remove to warming platter. Add scallions to skillet with lime juice and brandy. Whisk and add mustard and parsley; cook 15 seconds. Whisk in broth until smooth, then remaining butter and oil. Pour over chicken and serve. Serves 4.
Layer in order: lettuce, red onions, celery, green pepper, bacon bits and peas. Spread mayonnaise across top. Sprinkle grated Cheddar cheese across top.
In a large pan over medium high heat, heat to boiling all ingredients except grape juice and pastry; stir occasionally. Reduce heat to low and simmer for 30 minutes. You may substitute apple pie spice or pumpkin pie spice for all spices listed. If you think the mixture will be too thin, mix apple and grape juice to make 1/2 cup, if too thick, add 1/4 cup of the two juices mixed. Makes 1 pie.
Beat oil and sugar together. Add eggs and bananas, beat well. Sift flour, soda, baking powder and salt. Add to first mixture with milk and vanilla. Beat well, and stir in nuts. Bake in 9 x 5 x 3-inch loaf pan, lined on the bottom with waxed paper at 350° for about 1 hour. Cool well and store airtight. A good keeper, the vegetable oil and bananas keep it moist.
Peel bananas. Wash and cut strawberry tops. Put in blender with milk and yogurt and blend.
Place each muffin half, cut side up, on a baking sheet. Top each with a tomato slice, cheese slice and crumbled bacon. Bake at 350° for 10 to 15 minutes.
Prepare dressing of oil, garlic, thyme and lemon juice. Rub the chicken with the dressing and add a bit of salt and pepper. Place chicken in cooking bag (Reynolds bag). Poke hole in bag to allow steam to escape. Bake at 375° for 1 hour and 15 minutes. Serves 3 to 4 people.
Remove cores from green peppers. Boil in salt water for 5 minutes. Saute onion in butter until golden brown. Add meat and cook until well done. Add flour and chili powder. Stir. Add tomatoes and simmer over low heat 20 minutes. Stuff peppers with mixture. Pour some liquid from peppers in baking pan. Bake at 400° for 40 minutes. Makes 6 servings.
Mix apples, cinnamon and sugar together and set aside. Preheat oven to 350°. Grease and flour a cake pan. Either loaf pan or tube pan may be used.
Preheat oven to 375°. Line pie plate with pastry. Roll out top crust and set aside. In a large frypan or Dutch oven, heat oil. Saute onion until tender. Remove and set aside.
Preheat oven to 400°. Separate the dough into 8 portions. Fold over two of the corners of the triangular dough pieces so that it forms a rectangle. Roll the dough to make a tube, then twist the tube a couple of times, and stretch it a little longer. Repeat for all the dough triangles. Combine the butter, 2 1/2 teaspoons of sugar, 1/4 teaspoons of cinnamon and 1/4 teaspoon of vanilla. Combine 1/2 cup of sugar and 1 tablespoon of cinnamon for the coating in another bowl. Brush the melted butter mixture over the dough sticks. Toss the dough into the sugar and cinnamon mixture. coat the dough evenly. Then place them on a greased cookie sheet, spray the top of the sticks with cooking spray. Bake for 8 minutes or until golden brown.
Trim crust from bread to fit bottom of greased pan. Brown sausage in pan and drain. Stir in mustard. Spoon mixture over bread. Sprinkle on the cheese. Combine all remaining ingredients and pour over bread and sausage. Bake at 350° for 25 to 30 minutes or until puffed and stiff. Can be made ahead and refrigerated until ready to cook.
Place bread in blender; crumb. Add milk, cinnamon and baking soda together. Beat eggs until very thick and add rest of ingredients. Add crumbs and apples last. Bake at 350° for 25 minutes.
Cook potatoes, discard water and mash. Cook celery in salted water until transparent. Discard water. Cook onions in butter until transparent. Add onions, celery, celery seed, butter, salt, pepper, seasoning and milk, add to potatoes and mix. Salmon (remove all skin and bones) break into small pieces. Add to potatoes. Make crust from Bisquick. Line deep dish pie plate with 1/2 crust. Put potato mixture into pie plate, pile high. Cover with remaining crust. Make several small fish out of pie trimmings. Put fish on top with egg wash and brush top with milk and egg yolk. Bake at 350° until golden brown.
Mix all ingredients. Shape into small balls. Place balls on greased cookie sheet and poke with fork (flatten). Bake at 350° for 10 to 12 minutes.
Cook raw rice and onion in oleo and olive oil until onion starts to color. Add chicken broth to which saffron has been added. Cook, covered, over low heat, stirring often, until broth is absorbed and rice is tender. Stir in cheese and serve.
Grease a 9 x 13-inch pan. Line bottom with bread. Sprinkle with cheese, then sausage. Mix together remaining ingredients; pour evenly over pan. Chill overnight. Bake at 350° for 30 to 35 minutes. Serves 6 to 8.
Sift flour with baking powder, salt and sugar.	Combine dates and nuts with flour and mix well. Beat eggs until light. Add butter, milk and vanilla, combine egg mixture with dry ingredients and mix well.	Bake in greased 9 x 9-inch pan for 30 minutes at 350°.
Soak bread in 1/2 cup water for 2 to 3 minutes. Add eggs; mix well with ground meat, cheese, parsley, salt, oregano and soaked bread. Mix together well. Shape into 1-inch balls. Fry evenly. Simmer meatballs in favorite spaghetti sauce.
Mix sausage and cheese, then add Bisquick. Shape into 1-inch balls. Bake at 350° for 15 minutes.
Cream butter. Set aside. Mix together sugar and cookies. Add butter, eggs pecans and vanilla. Blend well. Pour into a Bundt pan and bake at 350° for 1 hour. Do not cut for several hours.
Melt caramels, butter, and 1 Tablespoon of water over boiling water. (Keep warm over hot water.) Melt chocolate, light corn syrup, and 1 Tablespoon water over hot water (not boiling). Remove from water.
Mix together the dry cake mix, 1 egg, pecans and margarine. Spread mixture in bottom of a greased 9 x 13-inch pan. Spread evenly.
Fry rice in oil and brown. Add garlic, onion, bell pepper and tomatoes. Simmer over low heat. Add salt and pepper. Add water. Let it boil for about 25 minutes with the lid on over low heat.
Cook first 4 ingredients until tender. Add the remaining ingredients and pour into a baking dish. Top with crushed Ritz crackers and bake at 350° until bubbly.
Place chicken, onions and water in a 12-quart pot. Bring to a boil; lower heat and simmer for 2 to 3 hours, skimming off top as necessary. Add remaining ingredients, except for dill and parsley; cover and simmer for 1 or 2 more hours. If desired, soup can be strained at this point. Add dill and parsley and cook for 15 minutes more. Refrigerate overnight. Skim off fat before reheating the next day. Serve with Knaidlach. Makes approximately 8 servings.
Mix ingredients together. Chill for about 4 hours. Tastes better if made and chilled overnight.
Dissolve gelatin in hot water. Add partially defrosted berries, also the juice. Pour into an 8-inch pan (or star mold). Chill in refrigerator until firm. Combine the marshmallows and cream cheese; mix. Add whipping cream; beat with beater until stiff. Spread over gelatin mixture. Chill thoroughly. Serves 10 to 12.
Place fish in a shallow pan. In a small bowl, combine lime juice, zest, garlic, olive oil and cilantro. Pour over fish and turn to coat thoroughly. Cover and refrigerate for 2 to 3 hours. Drain fish and broil or grill until fish flakes easily with a fork, about 8 to 10 minutes per inch of thickness. Serve garnished with cilantro. This zesty marinade compliments any fish.
Cook tomatoes, onions and garlic bulbs until soft. Put through a food mill and let stand overnight. Drain water. Add oil, honey, salt, seasonings and tomato paste. Simmer until thick (about 6 hours). Pour hot mixture into hot, sterilized pint jars. Seal and process in boiling water bath for 30 minutes.
Preheat the oven to 400°. Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell. Spray the vegetable oil over the baking sheet 3 times to coat. In a large bowl, combine all remaining ingredients, except 1/2 cup of the bread crumbs, and stir in the crabmeat. Using 1/4 cup for each crabcake, form the mixture into 8 cakes. Roll each in the reserved bread crumbs and place on the prepared baking sheet. Coat the crabcakes lightly with the cooking spray. Place the baking sheet on the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side, until brown.
In saucepan add butter, cocoa, water and Crisco; bring to a boil and pour over flour and sugar. Beat well; add buttermilk, eggs, baking soda, vanilla, and cinnamon. Beat until smooth. Pour into greased and floured jelly roll pan (11-1/2x16x1 inch). Bake at 375 degrees for 20 minutes.
Boil potatoes 30 minutes. Add corn and 1 onion cut in half. Cook 15 additional minutes. Add shrimp and cook until shrimp turns red. Serves 50 people.
Butter a 10 x 15-inch baking sheet. Combine sugar, butter and salt in a saucepan. Place over medium heat and bring to a boil, stirring, until sugar dissolves. Continue boiling, shaking pan occasionally until thermometer reads 305°. Remove from heat; stir in vanilla. Pour onto sheet. Let stand until cool and hard.
Brown hamburger and drain. Add spaghetti sauce. Stir in 1 cup cooked macaroni and 1 can mushrooms. Add sliced pepperoni to the casserole mixture. Heat thoroughly. Place in casserole dish. Sprinkle with Mozzarella cheese. Cover and bake at 350° for 25 to 30 minutes.
Cream together white sugar, powdered sugar, butter or margarine and oil. Add remaining ingredients. Refrigerate overnight. Form into 1 1/2-inch balls. Dip in sugar. Press with bottom of a tumbler. Bake at 375° for 10 to 14 minutes.
Cream the butter and Crisco. Add sugar. Add eggs, one at a time. Add flour alternately with milk, then flavorings. Toss nuts in small amount of flour and add last. Bake in tube pan about 1 1/2 hours at 275°.
Place raw meat in bottom of slow cooker, or in heavy kettle on stove top. Add remaining ingredients, except cheese. Stir to blend. Cover. Cook on low setting 10 to 13 hours, or 4 to 5 hours on High setting. Garnish each serving with Parmesan cheese. Makes 2 1/2 quarts.
Cut oleo into flour and cheese; add Rice Krispies. Dough will be very stiff! Make into small balls and press with a fork. Put on greased baking sheet. Bake at 350° but watch! They brown quickly.
On low heat in saucepan, melt the margarine and chocolate. Add sugar, Pet milk and vanilla. Cook and stir until thickened. Serve warm over ice cream.
Cream the cheese with pineapple. Stir in all other ingredients; chill.
Brown roast in a skillet with fat, turning once. Put in a large roaster pan with potatoes (peeled and quartered), cabbage (quartered) and carrots (peeled and cut in halves). Add other ingredients except Kitchen Bouquet and water. Mix Kitchen Bouquet with water and pour over roast. Cover roaster pan tightly. Bake at 275° for 3 hours or until preacher's sermon is over. (Forget about your dinner and listen to what he has to say.) It smells so good when you walk into the house after church.
Fry bacon, onion and hamburg; drain. Add the rest of the ingredients and bake 1 hour at 350°.
Heat oven to 300°. Beat butter and confectioners sugar until light and fluffy. Blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Bake 20 to 25 minutes or until lightly browned. Cool completely. Prepare Vanilla Filling. Spread on cooled crust. Cover and chill. Prepare Fruit Topping. Cover and chill assembled tart. Yields 10 to 12 servings.
Mix. Combine all ingredients. Pour into pan. Bake at 350° for 20 to 25 minutes or until done. Cool.
Trim off large leaves of broccoli and remove tough ends of lower stalks. Wash broccoli thoroughly and separate into spears. Cook broccoli covered in a small amount of boiling salt water for 10 minutes or until crisp and tender. Drain well and keep warm. Melt margarine in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring with a wire whisk until thick and bubbly. Add cheese, salt and pepper. Stir until cheese melts. Serve sauce over broccoli. About 24 calories per serving plus 20 calories per tablespoon of sauce.
Cook potatoes until tender. Cool; peel and dice. Saute onion and bell pepper in margarine. Mix all and put into a 9 x 12 x 13-inch casserole. Cover and bake for 30 minutes at 400°. Remove cover and let brown 10 minutes.
Cook beef, onion and garlic until all pan juice evaporates and meat is browned. Stir in chili powder. Cook 1 minute. Add beans, taco sauce and green chilies. Place half of lettuce in center of large platter, then meat mixture on top of lettuce. Arrange tortilla chips around meat mixture, then cheese, tomato and remaining lettuce in separate piles on chips. Top meat mixture with sour cream.
Mix eggs, sugar, shortening and vanilla. Add milk. Slowly mix well. Add dry ingredients. Mix well. Mix blueberries in by hand. Batter will be thick. Fill paper lined cupcake muffin cups 1/2 to 3/4 full. Bake at 375° until light brown on top and toothpick is clean, about 25 minutes. Makes 15 to 20 muffins.
Sprinkle chicken lightly with salt on both sides. Place in 13 x 9-inch baking dish. Pour melted margarine with lemon juice over chicken. Sprinkle salad dressing on top of chicken. Cover and bake at 350° for 1 hour or until tender.
Sift flour, baking powder, soda, salt and cinnamon together. Blend beaten eggs and sugar. Add pumpkin and oil; blend well. Add flour mixture and nuts. Make 1 large cake (tube or Bundt pan) or 2 loaf pans. Bake at 350° about 60 minutes for large cake; about 50 minutes for loaf pans. Frost if desired or pour glaze over top of warm cake.
Beat egg whites until soft peaks form. With same beaters, cream shortening with sugar, beat in egg yolks. Beat well. Sift dry ingredients together; add alternately with milk. Add vanilla. Fold in beaten egg whites. Dust blueberries with about a tablespoon of flour; stir into batter. Spread in 8 or 9-inch square cake pan. Sprinkle with a little sugar or cinnamon-sugar. Bake 35 to 40 minutes in preheated 350° oven, until toothpick inserted into cake will come out clean.
Be sure the yeast does not come in contact with the water or cottage cheese. Cook on regular cycle (no time delayed).
Beat egg whites and salt with mixer until foamy. Gradually add sugar, beating until mixture is smooth and glossy. Beat in Karo syrup, a little at a time. Beat until frosting holds firm peaks when beaters are raised. Fold in vanilla and food coloring, if desired. Will frost two 9-inch layer cakes.
Mix well. Drop by teaspoon onto cookie sheet. Bake at 375° for about 12 minutes.
In a bowl, mix packages of pudding (dry) with the pineapple syrup only. Add pineapple and marshmallows. Fold in the Cool Whip. Chill for 2 hours.
Melt butter in saucepan. Add sugar and heat until dissolved. Add the eggs, one at a time and mix well. Add vanilla and sifted dry ingredients. Mix well and add nuts. Spread in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Cut in bars when cool.
Simmer 15 to 20 minutes. If too juicy, add oatmeal, about 2 tablespoons. It's best if you let it sit about 1 hour before you eat it.
Cream sugar and shortening. Add eggs, one at a time, beating well after each. Add flour to creamed mixture alternately with milk. Add vanilla. Bake at 350° for 30 minutes.
Position a rack in the center of the oven and preheat to 350°. Lightly grease the bottoms of 2 (8-inch) round cake pans; line each with a round of waxed paper trimmed to fit and then grease the paper and the sides of the pan. Lightly flour, tapping out the excess. In a large bowl, stir together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Add the butter, vegetable shortening, milk, eggs and vanilla; beat with an electric mixer on medium speed for 3 minutes, scraping the sides of the bowl occasionally to make a thick, fluffy batter. Stir in the chopped (large pieces) chocolate. Divide the batter between the pans, smoothing the tops. Drop each cake pan onto your work surface to level batter and remove air bubbles. Bake 35 to 45 minutes until the top springs back when lightly touched. Cool in the pans on racks. Run a knife around the edges and invert the layers peeling off the waxed paper.
Add liquid ingredients to dry ingredients and mix. Bake at 350° for 35 to 40 minutes.
Chop green onions; add to pastrami. Mix cream cheese and meat together. Mold into shape of your choice. Serve with crackers.
Combine first 3 ingredients to dissolve yeast and sugar, about 30 minutes. Cream together 1/2 cup sugar, shortening and salt until fluffy. Add egg, then the yeast water and 2 cups more lukewarm water. Beat flour in gradually; knead on floured board for 10 minutes. Place in large mixing bowl and let rise until doubled in bulk. Mix down well and put in refrigerator with cover. For hot rolls, make balls about the size of golf balls and put in greased pan. Let rise about 4 hours. Bake 20 minutes at 375° to 400°. Dough will keep in refrigerator for 4 or 5 days and can be used for cinnamon rolls, etc.
Beat eggs, sugar and vanilla until light. Stir together the flour, baking powder and salt. Fold in apples and nuts. Turn into a 9 x 9-inch greased and floured pan. Bake in a 325° oven for 30 to 35 minutes. Serve with whipped cream.
Cut cabbage into 4 wedges. Cook cabbage in lightly salted boiling water until crisp-tender; drain well. Meanwhile, in small saucepan, melt margarine. Add carrots and celery; cook until tender. Remove from heat; stir in flour. Gradually add milk. Cook until mixture boils and thickens slightly, stirring constantly. Add remaining ingredients; stir until cheese is melted. Place hot cabbage wedges on serving platter or in serving bowl. Pour sauce over cabbage.
Spray a 9x13 pan with cooking spray. Put 1 can of crescent rolls on the bottom of pan. Mix cream cheese with confectioners sugar. You can add a little milk to make the mixture creamy. Pour cream mixture on the rolls then pour the can of cherries on top of the mixture. Place the other can of crescent rolls on top with 1/2 c melted butter poured on top. Bake at 350° for 30 minutes.
Cook broccoli and drain. In separate bowl, combine soup, mayonnaise, egg and cheese. Place broccoli and cheese mixture in casserole. Sprinkle with bread crumbs and drizzle with melted butter. Bake at 350° until cheese is melted and top is browned (about 40 minutes). One can of French fried onions may be added.
Place fish in casserole dish. Cover with layer of lemon slices. Top with pats of butter. Bake fish at 375°, uncovered, for 10 to 12 minutes. Cover fish with cream of mushroom soup and sprinkle dill over soup. Bake until fish flakes and is done, approximately 10 to 15 minutes.
Spread 1 tablespoon cream cheese on each tortilla. Top with 2 slices of cheese and 2 slices of ham. Roll up tightly in plastic wrap. Refrigerate 15 minutes. Cut each roll into 6 pieces. Secure ends with toothpicks. Serve with salsa or picante sauce. Makes 24.
Arrange chicken, meat side down, in a well buttered casserole dish or Dutch oven. Cover with carrots, then potatoes. Sprinkle with salt and pepper. Pour dressing over all. Cover and bake at 375° for 30 to 40 minutes. Remove and turn chicken. Add broccoli and cauliflower; cover again and bake 30 to 35 minutes more, adding green pepper, mushrooms and zucchini during the last 10 minutes.
Boil together for 3 minutes the raisins, dates and water. Cool. Cream butter. Add 2 eggs, sweetener and vanilla. Add alternately with fruit mixture the flour, soda and cinnamon. Mix all together. Chill dough. Drop by teaspoon onto greased cookie sheet. Bake 10 to 12 minutes at 350°.
Combine cabbage, apples and onion in a salad bowl. Toss lightly. Combine oil, vinegar, sugar, celery seed, salt, pepper and sour cream in a small bowl. Stir until well blended. Toss dressing with salad until well coated. Just before serving, toss salad again.
Beat egg yolks until light; add sugar. Soak gelatin in cold water; put over low heat until dissolved. Pour over sugar and egg mixture, stirring briskly. Whip cream until stiff; fold into the egg mixture and flavor with rum. Cool until the mixture begins to set, then pour into pie shell. Chill until firm. Sprinkle top generously with shaved bittersweet chocolate curls. Garnish with whipped cream, if desired. Serve cold. Yields 1 pie.
Cut 3 slices of white bread in 1/4-inch cubes (if using French bread, remove crust). Grate cheese. Brown crumbled sausage and drain well. Mix beaten eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour into greased 9 x 13-inch pan. Refrigerate, covered, overnight. Bake next day, uncovered, at 350° for 1 hour. Serves 10.