HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften yeast in warm water. Combine cottage cheese, sugar, onion, butter, dill weed, dill seed, salt, soda, egg and yeast. Gradually add flour to form stiff dough, beating well after each addition. Cover; let rise until double. Knead down dough. Place in well-greased loaf pan; let rise until double. Bake for 30 minutes at 350°.
Mix ginger ale, cranberry sauce and pineapple. Dissolve Jell-O and water. Chill until set.
Arrange potatoes in dish. Sprinkle with salt and drizzle with butter. Bake at 425° for 50 minutes. Remove from oven and then sprinkle with cheeses. Bake 10 minutes longer until cheese has melted.
Set oven at 275°. Cut and mix fruit in large bowl. Mix dry ingredients in small bowl. Add dry ingredients to cut fruit and stir until fruit is well covered.
Preheat oven to 375°. Sift together flour, baking powder and salt. Combine sugar and butter. Add eggs and vanilla, beating well after each addition. Add the flour mixture and beat well. Roll dough into ball and chill for several hours or overnight in refrigerator. Remove dough onto floured surface.
Combine all together. Mix well. Put in graham cracker crust. Refrigerate and serve.
Double number of eggs called for on box of brownie mix. Use milk or cream in place of water.
Place all ingredients in a blender and mix until smooth, about 45 seconds. If too thick, add more milk to taste. Yields one 20 ounce shake.
Add butter to potatoes and beat smooth. Add beaten egg yolks, sugar and flavoring. Stir in milk and fold in beaten egg whites. Bake in unbaked pie shell at 350° for 30 to 45 minutes. Makes 2 pies.
Boil beans. Add all other ingredients. Cook in the last 2 hours. Add sauteed garlic, onions and green pepper, then add ham or cook Eckrich sausage. Salt and pepper to taste. Serve with rice and corn bread.
Place fish in the middle of large baking dish. Pour milk over fish.	Put butter on top of fish. Add salt and pepper. Slice an onion and place over fish. Let fish bake at 300° to 350° heat for 20 to 25 minutes.
Thoroughly mix cream cheese and sugar. Stir in pineapple. Fill cookies and serve. Refrigerate leftovers (if there are any).
Combine all ingredients in heavy saucepan. Bring to boil and cook, stirring constantly for 5 minutes. Beat about 1 minute with a spoon. Pour over hot cake.
Dissolve yeast in 1/2 cup warm water. Let stand 10 minutes. Stir in flour, soda and sugar. Add oil. Mix in well with flour. Add milk and yeast mix. Let stand 10 minutes. Knead small amount and roll out. Bake at 350°. This will keep in the refrigerator to use as you need it. Brush with melted butter and garlic powder.
Beat egg yolks; add milk and flour alternately (baking powder and salt added to flour). Heat waffle iron until very hot before cooking waffles.
Put 1/2 cup coconut in each pie shell. Combine the eggs and sugar. Add the buttermilk, oleo, dash of salt and vanilla. Pour mixture into shells over coconut. Bake at 325° for 30 to 40 minutes or until golden brown.
Combine oil, sugar, vinegar, garlic salt or powder, salt, paprika and pepper. Place in large jar and shake vigorously. Tear lettuce into bite size pieces and combine with strawberries, cheese and nuts. Pour dressing over top.
Dissolve yeast in water (large bowl). Add remaining ingredients and mix well. Grease a deep bowl. Put dough in and let rise until double (about 1 1/2 hours). Punch down and put into two 9-inch pie pans. Let rise again. When loaves are double, melt 1 stick of margarine and pour equally (and carefully) over loaves. Bake at 400° for 45 minutes to 1 hour.
Whip cream cheese until fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly. Fold in Cool Whip. Pour into crust and refrigerate. Can be served plain or with a Cool Whip topping.
Cut chicken into 1-inch cubes with poultry shears. Combine flour, salt, paprika, Accent, pepper and sesame seed. Pour cream over meat and let stand for at least 30 minutes. Coat each piece with seasoned flour and fry in oil 1/2-inch deep until golden brown and fully cooked (doesn't take long).
Use large slow cooker or crock-pot for 4 hours. Stir every so often or use small roaster pan and bake 3 hours at 350°. Mix all ingredients together and cook.
Brown meat, celery and onion in butter. Add remaining ingredients. Pour into greased 2-quart casserole. Bake in 350° oven for 1 1/2 hours.
Brown meat and onion. Add remaining ingredients and mix until cheese melts. Remove from heat. Slice French bread. Place on cookie sheets and spread pizza mixture on the slices. Heat under broiler for approximately 1 minute.
Mix all ingredients well and pour into two greased pie pans. Bake 30 to 40 minutes at 350°. (Good!)
Stew chicken (with onions and celery, optional) and remove from broth. Use 3/4 cup hot broth and stir in shortening. Add this to flour and mix well to make a soft dough.
Mix all ingredients and pour into a 9 x 13 Pyrex dish. Remove from freezer 30 minutes prior to serving. Cut into squares for servings.
Crush crackers to make 2 cups. Melt margarine. Dip pieces of chicken in margarine; sprinkle with salt and roll in crumbs. Bake at 350° for 1 hour.
Dissolve yeast in water; add to other ingredients. Place on floured surface and knead 10 times. Roll out to 1/2-inch thickness. Cut with 2-inch cutter and place on ungreased cookie sheet. Let rest 5 or 10 minutes, then bake at 400° until golden brown.
Sift flour, baking powder, baking soda and sugar together. Cut in oleo as you do for pie crust. Put vanilla into sour cream; add to flour mixture. Handle as pie crust. This is very delicate. Roll out or put over half of batter dropped by spoonfuls over bottom of greased and floured 13 x 9-inch pan. Spread over pan and up the sides of pan partway. Pour filling over the dough. Roll out the rest of dough and put over the filling. (It will fall apart.) Top with Crumb Filling. Bake at 350° to 375° for 40 minutes. Cut into squares when cool.
Peel and scoop out seeds from cukes. Cook 20 minutes or until transparent. Jar hot.
Fry ground beef and onion together. Drain off all the grease. Add taco seasoning; mix well and let cool. Add lettuce, cheese, tomatoes, olives and beans; mix well. Just before serving, add Doritos. Serve with Catalina dressing. Add more raw onions if you prefer.
Blend cream cheese and sugar. Combine Cool Whip with cream cheese mixture. Fold in fruit and freeze. (Keeps 1 to 2 months.)
Mix cheese and 2 packages of dried beef (chopped). Shape in two oblong balls and roll in 1 package dried beef (chopped).
Combine yellow cake mix, except for 2/3 cup, with butter and 1 egg. Pat cake mixture into a 9 x 13-inch pan and bake at 350° for 15 minutes or until light brown. Take 2/3 cup yellow cake mix and combine with syrup, 3 eggs and brown sugar, mixing well. Pour over prebaked crust and sprinkle with nuts. Bake at 350° for 30 to 35 minutes. Cool, cut into bars and serve.
Preheat oven to 400°. Brown ground beef; drain. Combine barbecue sauce, onion and brown sugar in bowl. Add meat. Line cupcake pan with biscuits (form bowl). Add meat in biscuits. Top with cheese. Bake at 400° for 15 minutes.
Grill bread slices over hot coals or broil in an oven broiler until golden brown on each side. Watch carefully. While toast is hot, rub one side of it with the cut side of 1/2 garlic clove. Arrange the toast on a platter with the garlic side up; brush or drizzle with olive oil. Salt and pepper to taste. Mix tomatoes and basil (or other herbs, if desired) and spoon some on each piece of toast. Salt lightly if desired. Serve at once.
Cook noodles; saute beef, onion, garlic, oregano and salt. Add soup and water, cooked noodles and mushrooms. Pour into a greased casserole dish. Sprinkle cheese. Bake at 350° for 30 minutes.
Combine all ingredients in container of an electric blender or food processor. Process 30 seconds. Refrigerate up to one week or freeze in an airtight container up to 1 month. Yield: 3/4 cup (90 calories per 1/4 cup).
Saute onion and green pepper in butter until tender. Add cheese and milk until melted. Stir in macaroni. Bake at 350° for 15 minutes.
Cook noodles according to instructions. Rinse and drain. Melt butter in skillet. Stir in meat and cook. Stir in tomato sauce, salt, garlic salt and pepper. Cover and simmer 5 minutes. Fold together noodles, cottage cheese, sour cream and onion. Put half of this mixture in bottom of 2 1/2-quart casserole, then 1/2 meat mixture on it and repeat layers. Sprinkle with cheese. Bake 25 to 30 minutes.
Fry bacon until crisp. Remove bacon drippings; drain and crumble bacon. Saute onion in bacon drippings until it is transparent. Thoroughly drain onion. Drain green beans and lima beans. Combine green beans, lima beans, pork and beans, kidney beans and their liquid, onion and bacon. Combine brown sugar, vinegar, garlic salt, mustard and pepper. Add to bean mixture and mix well. Bake, uncovered, in 3-quart casserole or 2 smaller casseroles in oven preheated to 350° for 1 hour. Serves 16.
Saute onion in butter until brown. Add cooked shrimp and mushrooms. Saute and stir until shrimp are pink. Combine salt, pepper, chili sauce and water. Add shrimp. Bring to a boil. Stir in rice. Cover and simmer 5 minutes. Add sour cream to rice mix. Sprinkle with parsley or chives. Serves 4 to 6.
Melt margarine with sugar in large pot. Add eggs, one at a time. Add	sifted dry ingredients, vanilla and chocolate chips. Bake in a 9 x 13-inch pan.	Cut and cool.
Melt butter or margarine in pan over low heat. Blend in flour and pepper. Add milk all at once, stirring constantly and cook on high until sauce thickens and bubbles. Stir constantly. Remove from heat. If you cook it too much, the butter will separate and it will be too thick. To correct this, just add a little more milk and cook quickly, stirring constantly until it bubbles.
Melt butter and saute vegetables. Place sauteed vegetables and all other ingredients in a casserole dish. Cover and bake for 1 hour and 15 minutes at 350°, stirring after 30 minutes.
Put in bowl the apples, oil, eggs, sugar and vanilla; stir with spoon. Stir in flour, cinnamon, baking soda, salt and walnuts with a spoon. Bake in 9 x 13 pan at 350° for 1 hour.
Dissolve yeast with 1/2 teaspoon sugar in the lukewarm water. Set aside while beating eggs lightly. Add 3/4 cup sugar, the chunks of butter and salt to eggs. Stir in boiling water. Cool to lukewarm. Add yeast and flour. Let stand at room temperature 30 minutes, then cover and refrigerate several hours at least or overnight.
Put salt and crab boil on shrimp; stir and set aside. In Crisco over medium heat, cook vegetables until crisp-tender; drain. Return oil to pan and heat until moisture is removed. Brown flour in oil adding bouillon cubes. Return vegetables to flour mixture; add sausage and few of the shrimp. Heat through, stirring constantly. Pour into stew pot; add 2 quarts water and bay leaves. Heat to boil; reduce heat and simmer 30 minutes. Add shrimp and cook 10 to 12 more minutes. Add salt to taste. Serve over rice.
Combine cherries, pineapple, pecans and bourbon. Cover and let stand overnight. Drain fruits and nuts. Reserve bourbon. Cream butter and sugars together until light. Add egg yolks and beat well. Sift flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to butter mixture, beating well after each addition. Beat egg whites and cream of tartar until stiff, but not dry. Gently fold egg whites into flour mixture. Fold soaked fruit and nuts into batter. Turn into greased and floured 10-inch tube pan or Bundt pan. Bake at 275° for 3 1/2 hours. Cool and remove from pan. Wrap in cheesecloth. Sprinkle with bourbon and store in airtight container in refrigerator.
Cook carrots, covered, in a small amount of boiling water for 15 minutes, or until crisp-tender; drain. Cook bacon in a skillet until crisp; drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Saute onion in reserved drippings until tender. Add brown sugar, pepper and carrots; cook until thoroughly heated. Sprinkle with bacon. Yields 4 servings.
Spray a 9 x 12-inch pan with Pam. Sprinkle pan with coconut and pecans. Prepare cake mix according to directions on box. Pour over nuts and coconut. Bake at 350° until done. Remove from oven.
Turn on oven to 350°. Beat eggs in a 2-quart bowl. Stir in sugar, syrup and melted margarine. Stir in pecans. Bake in center of oven for 40 minutes or until filling is slightly firm. Center of pie may look soft when pie is gently shaken but will become firm when cool.
Dissolve yeast in warm water. Put hot mashed potatoes in a roomy bowl. Add lard or shortening, sugar, salt and mix well. Add eggs, beat well. Add yeast and milk. Stir in the flour to make a soft dough. Place in a greased bowl. Turn over once to cover top with fat. Cover. Set in a warm place and allow to rise until double in bulk.
Bake pie crust as directed on package. Cook sugar, water and cornstarch until clear. Remove from heat and add jello. Cool slightly. Add strawberries, sliced. Pour in baked pie shell.
Blend all ingredients in large bowl. Spread in shell and use bottom of spoon to make tips on pie. Chill at least 5 hours or overnight. Top with cinnamon, walnuts or carob chips.
Cook squash in small amount of water until tender. Drain. Add margarine and mash.
Cook, drain and mash squash. Combine all other ingredients. Add squash and coconut last. Sprinkle nutmeg on top before baking. Bake in 425° oven about 35 minutes or until knife comes out clean.
Combine all ingredients. Bring to a boil. Simmer until berries begin to pop and mixture thickens. This will take approximately 15 to 20 minutes with low heat. Chill.
Beat the eggs until foamy. Add the remaining ingredients, except apples and chopped nuts; mix. Add the chopped raw apples and chopped nuts.
In a large skillet, cook onion in hot oil until almost tender. Add meat and garlic. Brown lightly. Drain. Add remaining ingredients. Simmer, uncovered, for 2 1/2 hours or until sauce is nice and thick. Stir occasionally. The longer it cooks, the better the flavors blend together. Serve over hot spaghetti with Parmesan cheese. Don't forget to remove the bay leaf. Serves 4 to 6.
Cook rice and water in microwave on High for 5 minutes. Stir and cook 5 more minutes with onion in microwave. Brown ground beef in skillet with a little water. Drain well. After rice mixture is ready, add salsa, browned ground beef and spices. Cook in microwave 2 more minutes to make sure it is hot and serve.
Place Kool-Aid, pineapple juice, 7-Up, Sprite and half of the sherbet in punch bowl 15 minutes before serving. When bowl is half empty, add remaining sherbet. May need additional Sprite.
In food processor, blend frozen strawberries with knife blade. Will look like shaved ice. Add yogurt and confectioners sugar and blend. Makes 4 servings.
Mix all ingredients thoroughly. Beat in eggs, 1 1/4 cups milk and butter just until well mixed. Do not try to get batter completely smooth. Let batter stand for 20 to 30 minutes.
Melt margarine, add cheese spread, mayonnaise, garlic salt and seasoned salt. Add crabmeat after all the cheese is melted. Spread over English muffin halves. May freeze if you want. Put from freezer to oven broiler. Broil until golden brown on top. Cut into pie pieces.
Brown and drain the hamburger and onion. Add tomatoes and beans. Mix in taco mix and Ranch dressing. Simmer for approximately 1 hour.
Combine honey, mustard and cinnamon. Cook ham about 3 hours at 350°. Brush sauce on ham after 1 1/2 hours. Reserve half sauce to serve with ham. Serves 10.
Combine first 5 ingredients in a large mixing bowl. Mix well. Add remaining ingredients. Stir just until dry ingredients are moistened. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 minutes or until loaf is golden brown. Yield: 1 loaf.
Melt oleo in 8 or 9-inch baking dish while oven is heating to 350°. Set aside. Combine flour, sugar and 1/2 of the milk. Stir until dry ingredients are moist. Add remaining milk and stir until smooth. Pour batter over oleo. Do not stir. Place drained fruit over top of mixture. Do not stir. Bake 30 to 40 minutes or until lightly brown and center springs back when touched.
Preheat oven to 350°. Cook noodles according to package directions, then drain. In large bowl, combine noodles, tuna, pepper, milk, cheese and salt; mix lightly, but well. Pour into a 1 1/2-quart casserole. Bake 30 minutes. Makes 4 to 6 servings. The green pepper can be omitted.
Preheat oven to 350°. Grease pan. Cook potatoes, saving water. Mix sugar, butter and salt; add hot potato water. Let cool. Add mashed potatoes and egg; stir. Mix yeast with warm water; add to mixture. Stir. Add flour, a little at a time; mix until stiff, then start kneading rest of flour into it until no longer sticky (about 7 minutes). Let rise until double. Punch down; form balls. Let rise again until double. Bake for 20 minutes. Makes about 20.
Combine cornbread, green onions and bacon bits (I do this the night before). Refrigerate. Next day, add other ingredients before serving. Toss in dressing.
In 1 1/2-quart saucepan, mix brown sugar, cream, corn syrup and butter. Heat to boiling over medium heat, stirring constantly. Boil and stir until mixture thickens, about 3 minutes; remove from heat. Stir in vanilla and imitation rum extract. Slice bananas diagonally into syrup.
Mix together yeast, sugar and warm water. When yeast foams add flour, salt and oil. Add more flour, if needed, to make a soft dough. Knead for 10 minutes. Let rise to double. Punch down and make into loaves. When doubled, slash tops with a sharp knife. Bake at 375° about 40 minutes or until it sounds hollow when you rap on it.
Combine all ingredients, except chicken in blender. Skin, bone and cut chicken into strips. Thread on oriental wooden sticks. Marinate 2 plus hours (overnight okay). Grill 12 to 15 minutes, basting occasionally.
Cream first 3 ingredients. Sift and add to mixture the next 6 ingredients. Drop by teaspoon on cookie sheet. Bake 8 to 10 minutes at 350°.
Combine sugar, raisins, cinnamon, nutmeg, cloves, salt, water and shortening in a saucepan and bring to a boil for 3 minutes. Let cool overnight. Add flour, baking soda and vanilla and mix by hand. Pour into 12 muffin tins. Bake at 350° for 20 to 25 minutes.
Cut eggplant in 1/2-inch slices. Grate the cheese. Combine the tomato sauce, oregano and garlic. Combine the egg whites and water in a shallow bowl and put the bread crumbs in another.
Slowly pour buckwheat flour into briskly boiling salted water. Cook over low fire for 15 minutes without stirring. With a wooden spoon, make a hole in the center of the flour; allow the water to come over the flour. Simmer for another 15 minutes. Pour off half of the water and stir in the flour and the remaining water until you get an even mixture. Melt butter; pour it over the mixture. Cover the pot and let it stand for a few minutes. With a wooden spoon, pick up portions of the mixture and with a fork, scrape crumbles off the spoon and pile them fluffily into a bowl (do not press down). The zganci may be put in clear chicken or beef soup or served with pork crackling or browned buttered bread crumbs. A traditional combination is buckwheat crumbles and sauerkraut.
Mix all ingredients well. Drop into a greased cookie sheet and bake for 10 to 15 minutes at 325°.
Mix all ingredients together. Pour in well-greased Bundt pan. Cook at 400° for 1 hour.
Saute celery in melted butter until tender. Stir in flour and seasonings. Gradually blend in milk; cook over low heat, stirring frequently until thickened. Add cheese and stir in drained green beans and pimento. Heat thoroughly over low heat. Serves 4 to 6.
Drain pineapple, reserving syrup. Pour water over walnuts. Let stand 2 minutes. Drain. Heat 2 tablespoons oil in wok or skillet. Stir-fry walnuts until brown. Remove and drain.
Cook macaroni; drain and cool. Add Italian dressing and Miracle Whip. Add vegetables to macaroni and dressing.
Mix all ingredients, except chicken wings. Split chicken wings. Place marinade into large bowl or Ziploc bag. Add chicken wings. Marinate overnight. Bake at 350° for 1 hour. Turn wings over 1/2 through cooking.
Crumble enough macaroons to cover bottom of Pyrex dish (13 x 9 1/2-inch). Fold nuts in whipped cream; put 1/2 of cream-nut mixture on top of macaroons. Let harden in freezer. Spread four kinds sherbet, softened, over cream-nut mixture. Let harden in freezer. Put rest of cream-nut mixture on top. Crumble more macaroons over all. Freeze. Soften enough to cut to serve.
Mix all ingredients and roll into a ball. Bake on greased pan at 450° for 8 to 10 minutes.
Place roast in crock-pot. Sprinkle with dry soup mix. Top with cream of mushroom soup. Cover and cook on high 1 hour and then on low for 8 hours. Slice and serve with mashed potatoes or cooked noodles.
Heat oven to 350°. Grease and flour two 9-inch round baking pans or one 9 x 13-inch baking pan. In large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer for 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangle pan or until wooden pick inserted in center comes out clean.
Mix sugar, butter, syrup and eggs. Lay pecans in pie shell. Pour batter over pecans. Bake	in 350° oven for 10 minutes, 300° for next 30 to 35 minutes.
Preheat oven 325 degrees. Beat eggs at high speed until fluffy in a mixing bowl. Beat in flour, sugar, and brown sugar, until well blended. Beat in softened butter. Stir in nuts and mini chocolate chips. Pour into an unbaked pie shell and bake at 325 degrees for 55 - 60 minutes, or until knife comes out clean.
Brown ground beef; drain excess fat. Add the soup and water; stir ingredients (add more water if dry to moisten). Drain excess grease. Cook spaghetti noodles according to directions. Add spaghetti noodles, ground beef and soup mixture. Also add Ragu sauce. Fold ingredients. Pour ingredients into deep baking dish. Top with Cheddar cheese and Mozzarella. Add pepperoni (optional). Bake at 350° for 30 minutes, or until cheese is melted.
Grind meat, then combine with stock, garlic, onion, chili powder, cumino and salt. Cook 15 minutes. Stir in olives. Make a stiff mush by scalding cornmeal with boiling water and 1 tablespoon of salt. Line baking dish with the mush; reserve enough for topping. Pour the meat mixture into bottom crust. Make a top crust with remaining mush. Bake to golden brown for 45 minutes at 350°. Serves 6.
Mix together the 1/4 cup sugar and 1 tsp. cinnamon. Place frozen dinner rolls in Bundt pan. Sprinkle brown sugar and pudding over them. Pour on melted butter, nuts and cinnamon mixture. Cover with foil and towel. Let set on counter overnight (8 hours). Bake at 350° for 30 to 45 minutes. Invert on serving plate.
Thoroughly cream shortening, brown sugar and granulated sugar. Add beaten eggs and vanilla; beat well. Add sifted flour, salt and baking soda. Add oatmeal and walnut meats. Mix well and form in long rolls. Chill thoroughly. Slice 1/4-inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes. Makes a delicious crisp cookie! Makes about 3 dozen.
Cut celery into slices, put into a pan of boiling salt water. Cook for 10 to 15 minutes, until tender. Reserve 1/2 cup of this water, drain the rest. Make a white sauce by melting the butter; stir. Add the flour and continue stirring while you add milk and celery water.
Drain beans. Mix with other vegetables. Combine dressing and sugar and pour over vegetables. Mix well. Refrigerate for several hours, stirring occasionally.
Heat margarine. Add onion; cook until tender. Heat vinegar, water and bouillon cubes. Combine all ingredients. Mix well. Cover and cook over moderately low heat for about 10 minutes or until cabbage is tender-crisp.
Put water in pan and heat on stove with butter. When it comes to a boil, add flour all at once, stirring constantly from beginning. Remove from heat.
Saute shrimp and crab in butter. In separate pan melt butter. Add dry ingredients. Slowly add milk, Tabasco sauce and Worcestershire sauce. Then add cheese until it melts. Then add shrimp and crab. Place mixture into casserole dish. Cover with buttered bread crumbs. Bake at 350° for about 30 minutes.