HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in water. In a large bowl combine margarine, sugar, salt, and milk. Let sit until the mixture is warm, not hot. Add egg, well beaten. Then add the yeast mixture. GRADUALLY blend in sifted flour. Cover and let stand for ten minutes. For five to seven minutes, knead dough on a lightly floured board until smooth. Place in a greased bowl and cover. Let rise in a warm place until dough doubles in bulk. Allow 1 1/2 to 2 hours. Next, place dough on a floured board. Divide dough into twelve pieces. Pat each piece into a rectangle, 4 x 3 inches. Vertically cut into three strips. Braid, sealing ends. Place on greased pan. Brush tops of braids with beaten egg or cream. Sprinkle with poppy or sesame seeds. Let rise in a warm place until size doubles (approximately 30 to 40 minutes). Bake at 400 degrees for 12 to 15 minutes.
Sift together dry ingredients. Cut in shortening with pastry fork. Combine peel, juice and egg. Add to dry ingredients. Mix by hand just to moisten. Fold in berries and nuts. Turn into greased 9 x 5 x 3-inch pan. Bake at 350° for 60 minutes.
Saute onions in 2 tablespoons butter or bacon grease. Add eggplant and tomatoes. Stir until it looks like scrambled eggs. Stir in cheese and 3/4 cup crumbs. Pour in baking dish. Add rest of crumbs on top. Bake at 350° for 25 to 30 minutes.
Bake chicken in baking dish at 375° for 30 minutes. Spoon off fat and add barbecue mixture; bake 30 minutes longer. Stir.
To make the crust, blend pecans, flour and oleo. Press into a 13 x 9 inch pan. Bake at 350 degrees for 25 minutes and let cool. Beat cream cheese, sugar and one container of cool whip together. Spread over crust. Mix pudding and milk. Pour over cream cheese mixture. Spread other container of cool whip over pudding mixture and top with chopped pecans.
Mix all the ingredients together. Work dough well with the hands until it can be handled like pie pastry. Break into small pieces and roll between the hands into cocoons. Place on ungreased cookie sheet 1-inch apart. Bake at 350° until very delicate brown. Remove from oven; roll in powdered sugar while still warm. When cool, roll in sugar again. Yield: approximately 3 dozen.
In medium saucepan, combine first 6 ingredients. Bring to boil. Simmer 10 minutes. Cool. Add eggs. Mix well. Sift flour and baking powder. Add to raisin mixture. Add nuts. Place in 2 medium loaf pans or 1 regular size. Bake at 350° for 45 to 50 minutes.
Cook squash in salt water. Drain, mash and add other ingredients, holding back 1/2 of stuffing. Mix well and put in 2-quart casserole. Melt 1 stick oleo and mix with remaining stuffing and use as topping for casserole.
Dissolve yeast and sugar in milk. Let rise. Rub the butter into the flour and add slightly beaten egg yolks and the yeast. Mix well and divide the dough in two parts. Let rise while mixing the poppy seed filling and walnuts together. Roll out dough and spread with filling. Roll up dough as you would a jelly roll. Let rise for 1/2 hour. Brush with egg whites. Bake 350 degree for 30 or 40 minutes. Sprinkle with powdered sugar.
Mix all together. Butter buns and put mixture on buns. Wrap in foil. Place in oven for 15 to 20 minutes at 400°.
Stir all ingredients together until well blended. Melt 1 tablespoon butter in skillet. Spoon 1 tablespoon of batter to make each patty. Cook until browned on each side.
Heat sauerkraut until hot. (Do not boil.) Drain and add remaining ingredients and mix well. Let stand overnight in the refrigerator.
In separate bowl, mix together flour, sugar, soda and cinnamon. In another bowl, mix carrots, apple, coconut, dates and nuts. Mix eggs, oil and vanilla; add fruit to this mixture. Stir well. Add the dry ingredients to this; stir just until all is moistened. Fill muffin cups. Bake at 375° for 18 to 20 minutes.
Preheat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans. Beat eggs. Add oil, brown sugar and zucchini and mix well. Stir in flour, salt, soda, baking powder and cinnamon. Fold in vanilla and nuts. Bake at 350° for 1 hour. Remove from pans; cool on rack. Makes 2 loaves.
Saute onions in butter until clear in color. Mix 1 to 2 tablespoons flour to coat onions well. Put water and bouillon cubes in pot and heat until cubes are dissolved. May want to add garlic powder and parsley. Add onions and cook for 30 minutes.
Spoon mixture	and batter alternately in pan.	Bake 40 to 50 minutes at 350°.
Boil noodles for 10 minutes (4 noodles per layer). Brown meat; drain. Mix meat and spaghetti sauce. Let simmer; heat through. Put in layers:
Cut meat into small cubes and brown slightly in frying pan. Then place into a greased casserole. Spread cooked corn over top; spread soup over top, adding 1/4 can of water. Spread mashed potatoes over top, dot with butter and bake in 400° oven until brown. Note: You may also use peas and carrots in place of corn.
Simmer sugar and water for 5 minutes or longer for thicker syrup. Let cool. Put instant coffee and water in saucepan. Bring to boil. Let cool. Mix together. Add vanilla and alcohol. Makes about 5 fifths of liquor.
Steam Vidalia onions by wrapping each one in a damp paper towel. Microwave at 100% for about 10 minutes or until tender. Spoon out inside pulp, leaving three outer layers of onions. You should have a circular opening. Place in a casserole dish. Set aside. Combine all other ingredients except garnish. Place stuffing mixture equally into each of the steamed Vidalias. Microwave for 2 to 3 minutes at 100% until well heated. Garnish each Vidalia onion with 5 boiled shrimp around top edge of onion. Sprinkle center with parsley. Serves 4.
Beat salt and egg together until fluffy; mix with other ingredients until it pulls away from sides of dish. Drop on baking sheet. Bake 20 to 25 minutes at 350°.
Cook peas in 1 cup water. Puree. Add peas and seasonings to stock, except for chervil. Slowly add the half and half and the milk. Add chervil. Heat carefully. Do not allow to boil!
Cook flour and milk until thick. Cool. Add Crisco, sugar and vanilla. Beat until creamy.
Heat oil in large skillet on medium-high. Add pork; stir-fry until well browned. Add peppers; stir-fry 1 to 2 minutes. Mix soy sauce, brown sugar, vinegar, cornstarch, garlic powder, ginger and pineapple chunks in juice; add to skillet. Bring to a boil. Meanwhile, prepare rice as directed on package. Serve pork mixture over rice. Makes 4 servings. Preparation time, 25 minutes.
Combine dates and soda. Pour boiling water over and let cool. Mix the rest of the ingredients together and add to date mixture. Bake at 350° for 30 - 35 minutes.
Beat eggs and sugar. Add other ingredients and stir well. Pour into uncooked pie shell. Cook in oven for 1 hour at 325°.
Cook pasta according to directions; drain and keep warm. Meanwhile, heat the oil in a nonstick saucepan over medium-low heat. Add onion and garlic; cook until onion is soft, about 5 minutes. Stir in roasted peppers and basil; cook about 1 minute longer. Add broth; simmer, uncovered, 10 minutes longer. Remove from heat and stir in half-and-half. Puree the sauce in a food processor or blender. Pour sauce over the pasta and toss to coat.
Combine crumbs and margarine. Press onto bottom and sides of 9-inch spring-form pan. Bake at 350° for 10 minutes.
In heavy pan with a tight lid, saute the garlic buds in the oil. Remove the garlic and add ground beef. (If desired, sprinkle garlic powder and steak tenderizer on meat.) Cook slowly until the red is gone from the meat and has a slight crust. Add tomatoes and beans and stir together lightly. Add seasonings to taste. Simmer 3 hours, stirring occasionally. Serve hot with crackers. Chili is better after it has cooled and the fat has been removed. Serves 6 to 8.
Cream the butter or margarine and sugar well. Add eggs, one at a time, then flour, then raisins, dates, then lemon rind and juice. Bake in four 9-inch cake pans, greased and lined with paper. Bake at 325° for 25 to 30 minutes.
Mix well. Store in covered jar in refrigerator. Use 1/4 cup for 1 egg.
Boil can of crushed pineapple. Mix jello into pineapple. Cool, then add 2 cups buttermilk. Let almost jello. Fold in Cool Whip.
Wash chicken good; cover with water and cook until chicken is done. Take the chicken out and bone it. Cut up and put back in broth. Add noodles and cook until the noodles are done.
Drained can fruit. Combine fruit. Mix in walnuts, then mix in coconut. Fold in sour cream. Serve.
Add rice and water into pot. Cover. At medium heat, cook until all water is absorbed. Take off stove. Add sugar and milk. Cook on medium heat. When it starts to boil, lower heat to a simmer (very low simmer). It takes about 1 hour to cook. (Stir 4 or 5 times during the hour.) Beat the eggs, vanilla and half and half. Set aside until all milk is absorbed. Put the heat on high. Add beaten eggs, vanilla and half and half. Stir 60 times until it bubbles. It will look loose.
Mix well. Refrigerate 2 hours. Serve in round pumpernickel loaf.
Preheat oven to 350°. In small bowl, sift or stir together flour, baking soda and salt; set aside. In large mixer bowl, beat margarine, shortening and sugars until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheets. Bake for 10 to 12 minutes, or until lightly browned.
Heat oven to 450°. Prepare pastry. Beat eggs slightly with rotary beater. Beat in remaining ingredients. Pour into 9-inch pastry lined pie pan. Bake 20 minutes. Reduce oven to 350° and bake 15 to 20 minutes longer, or until knife inserted halfway between center and edge comes out clean.
Blend powdered sugar, chips, margarine and milk. Cook in microwave for 2 minutes. Remove and add vanilla and nuts. Stir until blended. Place in freezer for 20 minutes or refrigerate for 1 hour. Cut and serve. Put in an 8 x 8 x 2-inch greased dish.
Melt marshmallows and margarine over low heat. Remove from heat and add green food coloring and cornflakes. Stir until cornflakes are well coated. Form cornflakes into rounds and press in the middle. Place red cinnamon candies in middle. Use on cookie trays for decoration or just eat for special Christmas treats! Refrigerate.
Mix together and spread in a 13 x 9 x 2-inch pan. Beat 2 egg whites stiff; add 1 cup brown sugar. Spread on top of cake and bake at 375° for about 20 minutes.
In heavy saucepan, over low heat, melt milk chocolate chips, semi-sweet chocolate chips, condensed milk and salt. Remove from heat. Stir in nuts, pineapple and coconut. Drop by teaspoons onto wax paper lined baking dish. Chill 2 hours or until firm. Store covered in refrigerator. Makes 5 dozen.
Sift flour, measure and resift 3 times with salt, soda and spices. Cream butter until smooth. Add sugar and egg and cream until light and fluffy. Add molasses and beat vigorously for 2 minutes longer. Add flour mixture and buttermilk alternately in 3 or 4 portions, beginning and ending with flour and beating well after each portion. Turn batter into a greased 11 x 7 x 1/2-inch pan. Bake at 350° for 25 to 30 minutes. Cool in pan on cake rack for 5 minutes, then turn out on rack and invert. Serve warm or cold. If glass dish is used, bake at 325°.
Melt butter; add onion, oregano, mushrooms, liquids, then rice. Simmer 20 minutes. Bake in covered dish 1 hour at 350°.
Melt butter in a 9 x 13-inch pan. Boil, drain and mash squash. Add eggs, flour, sugar and flavoring. Bake at 350° for 1 hour. Enjoy!
Chop up chuck roast into bite size pieces. Salt and pepper and flour and brown in 2 tablespoons of oil. Add onion and cook until transparent. Add beef broth until it covers meat. Add 2 whole cloves, 2 bay leaves and paprika until soup is red looking, about 2 to 4 tablespoons. Cover and bring to boil, then turn down heat to simmer. Simmer for 2 hours or until roast is tender. Cook wide noodles and serve goulash over the noodles. Makes 6 servings. Preparation time: 2 hours.
Sprinkle salt and pepper over chops. Combine bread cubes, apple, cheese, raisins, butter, orange juice, salt and cinnamon. Stuff mixture into pockets. Press edge of pockets together to seal. Bake at 350° for 1 1/2 hours or until chops are tender. Makes 8 servings.
Mix half and half, eggs and flour well. Line pie shell with Swiss cheese; fill bottom with ham. Add egg mixture and cover with Cheddar cheese. Bake at 350° until cheese is golden brown, about 30 to 40 minutes. Let cool 10 to 15 minutes before serving.
Pour juice off everything (save the pineapple juice). Cook the pineapple juice with butter, lemon juice, brown sugar, ginger and cinnamon until hot. Pour over fruit and bake at 350° for 20 to 30 minutes, stirring several times to coat the fruit while cooking.
First, heat in pan until sugar is dissolved the sugar, Crisco oil, vinegar, pepper and salt. Drain all vegetables. Mix and refrigerate. The longer it sits the better it gets.
Combine crabmeat, mayonnaise, sour cream, parsley, lemon juice and garlic salt. Chill. Slice bread in half lengthwise. Place on foil or on baking sheet. Spread cut sides with margarine. Arrange cheese slices on bottom half of bread and top with crab mixture. Cover with top half of bread. Carefully cut crosswise into serving pieces 1 inch or wider. Wrap in foil. Bake at 350° for 25 minutes.
Blend the cream, mustard, Worcestershire sauce and egg yolk in the mayonnaise. Set aside 1/4 of the mixture. Add crab meat to the remaining 3/4 of the mixture and blend lightly. Divide the crab meat into 4 glass crab dishes or 4 real crab shells, cleaned thoroughly. Top with the reserved mayonnaise mixture. Bake in a preheated 350° oven until thoroughly heated and lightly browned, approximately 20 minutes.
Crumble crackers in a 9 x 12-inch dish. Melt butter and pour over crackers and mix well. Smooth out. Mix ice cream, pudding and milk until smooth. Put on top of cracker mix. Top with Cool Whip and coconut.
Brown chicken, remove and drain pan. Add celery soup, milk, parsley, pepper and poultry seasoning. Cover, cook 10 minutes. Serve with rice, noodles or potatoes.
Mix flour, salt, eggs and milk together. Add to hot fat and bake at 450° until puffy and brown on edges.
Coat a medium saucepan with vegetable cooking spray. Place over medium heat until hot. Add onion and saute 3 minutes or until tender. Add flour, mustard and salt; stir well and cook an additional minute. Remove from heat; gradually add milk and broth, stirring with a wire whisk until blended. Cook over medium heat 5 minutes or until thickened, stirring constantly. Remove from heat; add cheeses and pepper, stirring until cheeses melt. Stir in sour cream. Combine cheese mixture and potatoes; stir well. Spoon into a 13 x 9 x 2-inch baking dish coated with cooking spray. Sprinkle with paprika. Cover and bake at 350° for 35 minutes. Uncover and bake an additional 35 minutes.
Mix sugar, buttermilk, soda dissolved in milk, Karo and butter until it forms a soft ball in cold water. Beat until creamy. Add nuts. Drop from spoon when begins to harden.
Bake at 325° for 40 minutes. Brush all sides with Proverbs 31:6.
Add all ingredients together in large pot. Cook on high about 15 minutes or until pasta is soft. Serve.
Blend mango and cream cheese. Heat water and juice to boiling; add gelatin and stir to dissolve. Add lime juice. Combine with mango-cream cheese mixture and blend well. Chill until set in mold or glass casserole dish. Serves 8.
Put 1 cup sugar in a pan and melt completely. Then pour 1 cup cold water into it. While it is melting, mix 2 cups sugar, canned milk and butter in bowl until dissolved. Pour into dissolved sugar and water. Cook until soft ball forms when dropped in cold water. Remove from heat and add vanilla and nuts. Beat by hand until it starts to thicken. Pour in a buttered 9 x 13-inch pan. Cool, cut and enjoy.
Dredge beef in flour, salt and pepper. Brown in oil in pan over high heat. Add 1/2 can of consomme and 1/2 can of water. Cook until tender (add more water if needed). Add onion, mushrooms, Worcestershire sauce and soups and mix well. Place in large flat baking dish. Bake at 375° for 30 minutes. Stir in sour cream and bake 30 more minutes. Cook rice according to directions, substituting the remaining consomme for equal amount. Serve over rice.
Melt butter and blend in flour and then add milk (slowly). Cook till thick. Simmer 2 or 3 minutes then add cheese, salt, pepper, pimento beans and corn. Pour into greased dish. Refrigerate overnight. Then add bread crumbs (cover the top) and drizzle with melted butter. Bake for 45 minutes to 1 hour on 350 degrees.
Heat molasses, then cool. Add Crisco, sugar, ginger, cinnamon, soda and salt. Add well beaten egg. Then beat in flour and baking powder. Put in refrigerator for 1 hour. Roll thin and bake at 350° for about 10 minutes.
Cook hamburger, onion and bell pepper in a skillet under low heat until onion and bell pepper are soft. Drain off excess grease. Add kidney beans and tomato sauce. Simmer 5 minutes. Add salt. Pour into unbaked pie shell. Pour prepared mashed potatoes over top, covering well. Bake 15 minutes or until potatoes begin to brown at 375°.
Put all ingredients (except the last 4) in a large kettle. Bring to a boil and simmer, covered, for 1 1/2 hours. Shred cabbage coarsely and add with sugar and vinegar to soup. Continue simmering 1 1/3 hours or until meat is very tender. Skim off fat. Remove meat and cut into bite-size pieces. Cut marrow from the bones and return with meat to soup. Add more seasoning if necessary. Serve hot with sprinkling of dill. Makes about 4 quarts.
Stir together and pour into casserole dish sprayed with Pam. Then sprinkle on top: 1 cup grated Cheddar Cheese and 1 Tbsp. Peppers chopped (optional). Bake 50 minutes at 350 degrees.
Bake cake in a large dripping pan for 20 to 25 minutes at 350°; cool.
Mix ingredients as given. Microwave on Full power for 15 minutes. Turn once during cooking time. May also be baked in the oven at 350° until set.
Melt 3/4 stick of butter and cheese together in microwave. Mix with drained vegetables. Mix in soup undiluted. Melt remaining butter and mix with crumbled crackers. Pour mixture into baking dish and top with cracker mix. Bake for 30 minutes at 350°.
Preheat oven to 350°. Combine 1 cup flour and sugar. Cut into margarine until crumbly. Press firmly into an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes.
Combine chocolate chips, half & half and butter in sauce pan - on medium heat, stir till chocolate chips melt. Add sugar, beat well. Set sauce pan in ice water and beat until it holds shape and loses gloss. Makes 1 1/2 cups.
Mix dry ingredients first and then combine eggs and milk. Lightly stir in melted butter; do not overmix, will become dry. Pour into greased loaf pans. Bake at 350° for 35 minutes. Enjoy!
Combine ingredients. Use bubble wands, empty spools, bottomless paper cups, berry baskets, etc. to "blow bubbles." Food coloring may be added to the mixture.
Melt chocolate in a medium saucepan over low heat. Stir in cinnamon. Fold in cashews and crackers. Drop by heaping teaspoonfuls onto waxed paper. Cool completely. Store in airtight container. Makes about 2 1/2 dozen candies.
Beat eggs; add sugar. Heat milk and margarine. Add sifted dry ingredients alternately with hot milk and margarine. Add flavorings. Bake in 2 greased and floured cake pans or tube pan.
Bring sugar and Karo to a boil, but do not boil. Quickly add peanut butter and blend. Quickly add cornflakes and blend. Drop by spoon on wax paper.
Mash avocados and mix with sour cream and hot sauce. Keep refrigerated till serving.
Mix all ingredients together and place in glass pie plate. Bake in a 350° oven for 30 to 35 minutes. Cool slightly. Serve warm with ice cream or Cool Whip.
Rinse wild rice in 3 changes of hot water. Drain. Combine rice, 2 1/2 cups water and bouillon granules in a medium saucepan. Bring to a boil. Cover and reduce heat. Simmer 50 minutes or until rice is tender, stirring occasionally. Drain and set aside.
Brown ground beef and diced onion; drain. Add tomato sauce, oregano, garlic salt or powder and mushrooms; simmer for at least 1 hour. Prepare lasagna noodles as directed on package, using 2 tablespoons oil in boiling water to prevent sticking together. Pour small amount of sauce in bottom of 9 x 13 x 2-inch pan. Lay one layer of noodles; cover with sauce. Then, using a teaspoon, distribute 1/2 of the Ricotta cheese on the sauce. Cut 1/3 of the Mozzarella cheese into chunks; distribute likewise. Repeat noodle layer, sauce layer, then Ricotta and Mozzarella layers. Lay remaining noodle layer; cover with sauce. Shred the least 1/3 of the Mozzarella cheese to cover top. Sprinkle with Parmesan cheese, if desired. Bake at 350° for 1 hour.
Grease a 2-quart casserole and arrange chops on the bottom. Mix soup mix, pepper and rice. Spread over chops. Mix water, catsup and Worcestershire sauce and pour over chops and rice mixture. Cover with foil and bake 1 hour to 1 1/4 hours. (Add water if needed, while baking.) Set oven temperature to 350°.
Cook ground beef; drain. Combine beef, beans, oregano, cumin and garlic powder. Place 4 uncooked noodles in bottom of 13 x 9-inch baking pan. Spread half of beef mixture over noodles. Top with 4 more noodles, beef mixture and remaining noodles. Combine water and salsa. Pour over all. Cover tightly with foil. Bake at 350° for 1 1/2 hours or until noodles are tender. Combine sour cream, onion and olives. Spoon over casserole. Top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes. Yield: 12 servings.
Drain pineapple and oranges, then combine pineapple, oranges, grapes, coconut, marshmallows and nuts. Mix sour cream and sugar together. Stir into fruit mixture. Chill 2 hours.
Flatten chicken to 1/4-inch thickness. Cut cheese into strips. Place cheese down center of chicken. Fold chicken over cheese and secure with toothpicks. Rub with taco seasoning. Heat oil in a skillet. Add chicken and brown on all sides. Put in a greased 8x8-inch dish.
Mix flour and pepper in a dish. Dredge chicken in flour mixture and shake off extra flour. In a large pan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add chicken and cook until lightly browned, about 3 to 4 minutes on each side. Remove chicken and keep warm. Combine garlic, mushrooms and 2 tablespoons butter and cook until lightly browned. Add wine and bring to a light boil. Stir well. Add cream and lemon juice. Season with salt and pepper. Return chicken to pan. Cover with Marsala sauce. Let simmer a few minutes. Serve over pasta. Sprinkle with Parmesan cheese.
Lightly grease 2 (2-quart) shallow baking dishes or 8-inch square pans. Whisk undiluted soups, mayonnaise, lemon juice and curry powder in medium size bowl until well blended. Put 1/2 of the broccoli in each pan. Top with 1/2 of the chicken. Pour soup mixture over each; spread to cover. Sprinkle with cheese. Bake 25 to 30 minutes at 350° until lightly brown. Scatter onions over top. Bake 5 to 7 minutes more until onions are lightly brown.
Crumble graham crackers very fine. Beat egg whites until stiff, but not dry. Add sugar, baking powder and flavoring. Beat thoroughly. Add cracker crumbs and nuts; mix well. Put in buttered pie plate and bake at 350° for 10 to 15 minutes. Cool. Top with whipped cream and chill for 1 hour.
Beat sugar, oleo and egg to a smooth batter. Add flour, baking powder, sour cream, baking soda, orange juice, rind and salt. Beat all together. Drop by teaspoon onto greased cookie sheet. Bake 10 to 12 minutes at 400°. Remove from oven, cool and frost with frosting. Add 1 teaspoon grated rind.
Melt butter. Add cabbage, onion and potato. Cover. Cook over low heat for 10 minutes. Add broth and pepper. Cook over low heat for 30 minutes.
Combine all ingredients except salt in a heavy saucepan. Bring to a boil and turn down to low immediately. Simmer for several hours or until mixture gets thick, stirring occasionally, and mashing tomatoes against sides of pan with spoon. Add salt to taste. If a sweeter dish is desired, add more sugar.
Mix cake mix, eggs and oil until well blended. Add nuts, chips or raisins. Stir well. Drop by spoonfuls on ungreased cookie sheets. Bake at 350° for 8 - 12 minutes.
Cream shortening and sugar. Add eggs, beat well. Fold in milk. Add dry ingredients. Add vanilla. Drop from tablespoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes.