HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water (115°). In large bowl, combine flour, sugar and salt; mix well. Cut in cold oleo until mixture is the consistency of corn meal. By hand, stir in yeast, egg yolks and milk to form soft dough. Cover tightly and refrigerate overnight. Divide dough (next day) into halves. Roll on floured board to a 9 x 14-inch rectangle. Spread with filling made by combining butter, sugar and coconut. Roll in jelly roll fashion, then cut evenly. Place on a greased baking sheet to rise. Let rise until double in bulk. Bake at 350° for approximately 20 minutes. Repeat with remainder of dough, but use 1/2 cup sugar, 1/2 cup raisins and 1/2 tablespoon cinnamon. Mix together for filling.
Spread catsup over top 30 minutes before removing from oven. Bake at 350° for 1 1/2 hours.
Season chicken with salt and pepper; place in a 9 x 13-inch baking dish. Combine remaining ingredients and mix until well blended. Pour mixture over chicken and bake, uncovered, at 350° for 1 hour or until tender. Turn and baste chicken every 15 minutes.
Brown sausage and ground beef. Drain and set aside. In a large bowl, chop Velveeta into small blocks. Add Ro-Tel and microwave for 5 to 8 minutes, stirring once. Add meat and mix well. Serve hot with tortilla chips.
Chop fresh spinach and steam in 2-inch water until tender; set aside. Saute onion and celery in melted margarine. Stir in flour. Add spinach (do not drain). Simmer 15 minutes with onion and celery. Add milk, cheese and seasonings; allow to heat. Slowly stir in cream. If thicker soup is desired, add 2 tablespoons cornstarch, dissolved in 4 tablespoons cold water. Serves approximately 8.
Saute onion, green and red pepper and celery in oil in a small saucepan, stirring, about 4 minutes until vegetables are softened. Stir in broth, water, oregano and pepper. Bring to boil. Stir in rice. Lower heat and simmer, covered, for 25 minutes, or until rice is fork-tender.
Melt butter and cocoa together. Remove from heat and stir in sugar and eggs. Mix well. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 30 to 45 minutes.
Boil the potatoes; drain well. Add all other ingredients except milk. Mix well, adding milk a little at a time. (Don't let potatoes get too mushy.) Put in casserole. Bake at 350° for 25 to 30 minutes.
Mix first 3 ingredients until smooth. Add dry ingredients and mix well. Add last 3 ingredients and stir well. Bake in 9 x 13-inch pan for 45 minutes at 350°. Frost with vanilla or cream cheese frosting.
Blend together flour, nuts and margarine. Spread in a 9 x 12-inch pan. Bake at 325° for 15 minutes. Mix cream cheese, powdered sugar and Cool Whip together; spread over crust. Mix chocolate pudding, vanilla pudding and milk. Spread over cream cheese mixture. Spread extra Cool Whip over top. Chill overnight.
Mix all ingredients. Use 1/4 cup of pudding mixture to spread on crackers. Wrap in Saran Wrap; put them in the freezer. Makes 24 long or 48 short.
Stuff turkey cavities; truss. Place breast side up in roasting pan. Lightly grease with butter or margarine. Roast in a preheated 325° oven for about 2 1/2 to 3 hours. Let stand with an aluminum foil tent over for about 20 minutes. Make gravy with the pan drippings.
Combine first 8 ingredients, mixing well and pour over steak. Cover and marinate in refrigerator overnight. Drain meat and broil steak to desired doneness. Slice across grain in thin slices. Store remaining marinade for future use.
Mix all ingredients, except milk, well. Put mixture in freezer and fill up to line with sweet milk. Add fruit, if desired.
In a skillet melt the butter and add the onions, celery and garlic. Simmer until the vegetables are tender. Meanwhile, prepare the fish fillets. Thick fillets are best but you can also use thinner fillets. With a sharp knife, make a slit lengthwise. Make a pouch in the fillet. Be careful not to cut through the fillet. If you have small fillets and pieces overlap them the best you can and use toothpicks to hold them together. When the vegetables are tender add the bread crumbs and the crabmeat. Mix well. You may have to add more bread crumbs or butter to get a good, workable stuffing mixture. Place a heaping spoonful (or as much as you can get in the fillet) of the stuffing mixture in each fillet and mold with your hands. Then place on a lightly greased baking dish. Sprinkle with the Cajun seasoning. Bake at 350° for 18 to 20 minutes.
Put pineapple in dish. Cut marshmallows in four pieces and put over pineapple. Pour cream over mixture. Leave it set for 10 to 12 hours. Refrigerate.
Cut lamb into 1-inch pieces. Heat oil in large skillet. Add onion and garlic. Cook until onion is lightly brown. Remove and discard garlic. Add curry powder, salt and pepper. Cook 5 minutes. Add lamb, celery, apple and enough boiling water to cover. Mix well. Cover and simmer 30 minutes or until lamb is tender. Serve with rice.
Whip the cream cheese and sour cream and chill. After chilled, add the remaining ingredients. Return to fridge and chill well before serving.
Dice potatoes and onions. Cook together with 2 teaspoons salt until done. Drain and reserve water. Combine melted butter and flour.
Bring chicken, eggs, cubes and garlic to a boil in a big cooking pot. Cook until chicken is done. Remove chicken and eggs from broth (do not discard broth). Let cool. Remove chicken off the bone (discard fat). Slice eggs and set aside. Take Annie's Dumplings and slice each one lengthwise. Add to boiling broth. Cook 5 to 6 minutes until done. Add milk, chicken and eggs. Put a tablespoon of cornstarch in cup and mix with water to paste. Add to chicken and dumplings until the mixture becomes slightly thickened.
Combine butter and water in a 4 qt. dutch oven; Cook over medium heat until butter melts. Add sugar and salt, mixing well. Bring to a boil stirring constantly. Boil gently until mixture begins to lighten in color. Add 1 c. pecans. Continue cooking stirring constantly until candy thermometer reaches 298 degrees. Pour mixture into foil lined jelly roll pan, spreading to the edges. Cool slightly, mark into squares using the sharp edge of a knife. Cool thoroughly. Melt chocolate. Spread over toffee, sprinkle with remaining nuts. Let cool and break into squares.
Saute onion and ham in butter. Lightly mix with all other ingredients; pour into pie shell. Bake at 375° for 45 minutes to 1 hour. Makes 6 to 8 servings.
Cream the cream cheese and dressing mix together. In a separate bowl, stir together artichoke hearts, peppers and parsley (or dill). Line a 3-cup bowl with plastic wrap, alternate layers of cheese and vegetable mixture (begin and end with a cheese layer). Chill 4 hours or overnight. Invert on plate; remove plastic wrap. Serve with crackers.
Brown meat and onion in heavy skillet; drain off all excess fat. Add the rest of the ingredients. Stir and cook over low heat for 2 to 3 hours, stirring occasionally. The honey and garlic take away the wild taste of the deer meat.
Cream margarine, shortening and sugar in mixing bowl until light and fluffy. Blend in eggs. Add remaining ingredients in order listed, mixing well after each addition. Pour into greased 10-inch tube or Bundt pan. Bake at 325° for 1 1/2 hours. Yields 16 servings.
Cut eggs in half. Remove yolks and put in separate bowl. Mash yolks with fork. Add other ingredients and mix well. Spoon yolk mixture into egg whites. Refrigerate until ready to eat. Sprinkle bacon bits or paprika on top of eggs for garnish.
Place the whole salmon on a generous piece of foil. Slice the oranges and lemons, peel and all. Peel and slice the onion. Place 3 or 4 blobs of butter on the fish and a row or oranges, lemons and onion. Distribute the rest of the butter over and around the fish, ditto for the oranges, lemons and onion. Keep a few slices of citrus for garnish. Season lightly with seasoned salt and garlic powder. Wrap the fish securely in the foil. Bake for 1 hour at 350° in the center of your oven; garnish with parsley.
Mix well; chill dough 2 hours. Dough will need flour kneaded into it to ready it for rolling out into cookies. Great for Christmas cookies or anytime. Roll thick cookies for soft ones or thin cookies for crispier ones. To make sandwich cookies with preserves in between, bake filled cookies in oven at 350° for 7 to 10 minutes.
Bake crust until browned. Cool well. Combine mayonnaise and flour and blend with wire whisk. Mix egg and milk and add slowly, blending with whisk. Stir in well drained crab, cheese and onion. Spoon into crust. Bake at 350° for 30 minutes or until center is firm.
Cream margarine, oil, egg and sugar. Mix well. Add other ingredients. Mix well. Bake at 300° until light brown. Drop on cookie sheet with teaspoon. Makes about 8 to 9 dozen.
Cook carrots until tender; drain. Combine next 6 ingredients. Add carrots stirring until slightly thickened. Add margarine and stir. Yield 4 to 5 servings.
Boil and debone chicken. Cut up in small pieces and place in baking dish (9 x 13-inches). Spread 1 can cream of chicken soup over chicken. Mix together stuffing, onion, poultry seasoning, sage and melted margarine. Add enough broth to make a smooth mixture and pour over chicken. Bake 25 minutes at 350°.
Slice cookie dough into 1/8-inch slices. Arrange on pizza pan, overlapping edges and mashing together to form crust layer. Bake at 350 to 375° for 12 minutes, until lightly browned. Allow to cool. Blend together cream cheese, sugar, extract and whipped topping. Spread over cooled crust. Prepare 5 or 6 fruits. Arrange in circles over cream cheese layer. Cover as much of the layer as possible, to have generous fruit portions on each serving.
Break sausage into pieces in a cold skillet. Fry slowly for 12 to 15 minutes, until evenly brown, pouring off fat as it accumulates. Add rice to fat in skillet. Cook and stir over low heat until rice is lightly browned. Stir in tomatoes, onion, salt, chili powder, hot water and sausage. Pour into a baking dish and cook, uncovered, at 350° for 45 minutes. Sprinkle cheese on top and bake for an additional 10 minutes. Makes 6 to 8 servings.
Arrange bacon slices on meat; top with Swiss cheese. Combine the ground chuck, egg, onion, garlic, bread crumbs, paprika, salt, pepper, Parmesan cheese and oil; mix well. Divide this mixture equally for each piece of meat. Spread on meat, roll up and tie with thin kite string.
Combine cinnamon and sugar in small bowl. Cut biscuits in quarters. Roll in sugar and cinnamon. Layer in 10-inch well-greased Bundt pan. Combine butter and brown sugar. Pour over biscuits. Bake at 350° for 30 to 40 minutes. Cool 10 minutes in pan. Invert on serving plate. Pull apart and enjoy.
Beat eggs. Beat in sugar and shortening. Sift together dry ingredients and stir into egg mixture alternately with orange juice and rind. Drop by small teaspoonfuls into hot fat (375°). Dip two spoons in grease to drop dough into grease.
Sift flour; add sugar and salt. In another pan, bring water to a boil. Add cocoa, oil and margarine; pour liquid into dry ingredients (do not use electric mixer). While mixing, add 2 eggs, 1/2 cup buttermilk, vanilla and soda. Mix well. Batter is very thin. Grease and flour a 13 x 9-inch pan. Bake for 25 minutes or until the edges break away from the sides of the pan.
Spray 8 or 9-inch spring-form pan or 9-inch pie plate with nonstick cooking spray. Sprinkle with 1/2 of the graham cracker crumbs; set aside.
Combine first 3 ingredients in small bowl and set aside. Separate biscuits into individual biscuits. Gently separate each biscuit in half. Place a cream cheese square between the two halves, pinch sides together. Dip in butter, and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased bundt pan spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350° for 45 minutes or until golden brown. Invert onto serving plate. Combine sugar and orange juice. Drizzle over warm bread. Serve immediately.
Cut margarine or butter into flour with pastry blender. Add sour cream and vanilla. Mix well; refrigerate for 2 hours. Cook pineapple, sugar and cornstarch over medium heat, stirring constantly until thick and clear. Cool.
Heat oven to 400°. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire racks. Blend remaining ingredients; refrigerate. Just before serving, cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoons of ham mixture.
Store pie shell in refrigerator. Use double boiler and scald milk. While heating the milk, beat with mixer, the eggs until mixed. Add other ingredients except vanilla. Add to milk, stir and add vanilla. Pour into shell. Bake at 400° for 30 minutes.
Heat oil. Crumble and brown beef until no longer pink. Puree onion soup in blender and pour over beef. Simmer about 5 minutes. Add spices, undrained beans, tomato paste and sauce. Stir until combined. Simmer over low heat at least 20 minutes. Stir occasionally. Enjoy!
Mix dry ingredients. Pour over fruit, mix well. Bake in 2 1/2-quart dish at 350° approximately 1 hour.
Mix all ingredients well and shape into 10 oval patties. Using a frying pan, brown both sides in oil, then move to a 13 x9-inch pan.
Beat egg white (at room temperature) and water at high speed until foamy. Add pecans, stirring to coat.
Line a 13 x 9 x 2-inch pan with tortilla chips. Layer cut-up chicken, chopped chiles, chopped onion and grated cheeses. Heat soups and enchilada sauce and pour over contents in pan; sprinkle cheese on top. Bake in 350° oven for 45 minutes. Take out and sprinkle grated cheese on top. Put back in oven until cheese melts.
Place the drained pineapple in a 2-quart greased casserole dish. Combine the flour and sugar and pour over the pineapple. Sprinkle the cheese on top. Sprinkle the cracker crumbs on top of the cheese. Pour the melted butter on top. Bake at 350° for 30 minutes.
Drain fruit, reserving juice. Stir into juice the Tang and pudding mix. Add the fruit to mixture. Refrigerate overnight.
Use a deep dish glass bowl. Slice angel food cake vertically in 3 slices. Place bottom slice in bowl. Cover cake with layer of pudding and add a few strawberries.
Heat 1/2 to 3/4-inch oil in skillet to 375°. Beat egg; add milk. Combine sugar, baking powder and flour. Add egg and milk mixture. Beat until smooth. Use funnel cake pitcher or regular funnel, pouring batter into oil, making swirls from the center, out. Fry until golden; turn and brown other side. Drain on paper towels. Sprinkle with powdered sugar. Add additional milk if batter begins to thicken.
Mix together soup, water and flour until smooth. Combine remaining ingredients in covered roasting pan or Dutch oven. Bake at 275° for 4 to 5 hours.
Saute bacon until crisp; add franks. Saute until brown. Add bacon and franks to lettuce in salad bowl. Return 3 to 4 tablespoons grease to skillet; add vinegar, garlic, sugar, salt, pepper and mustard. Bring to boil. Stir well and pour over lettuce until coated.
Combine ingredients and stir together. Pour into a buttered 9 x 13-inch baking dish. Bake 30 to 40 minutes in 350° oven until browned lightly, fluffy and firm. Makes 8 servings.
Mix all ingredients together and pour in pie crust. Place other pie crust on top. Bake at 350° for 30 to 45 minutes.
Melt margarine in large bowl (microwave is fine). Mix margarine with grated carrots. Microwave for about 45 seconds to 1 minute. Toss in stuffing until moistened. Set aside. Mix other ingredients; season lightly (salt, pepper, garlic salt). I cook the 1/2 onion (chopped) with the squash. Layer stuffing and other mixture in shallow baking dish. Bake at 350° for 40 minutes. Cover for the first 30 minutes; uncover remaining 10 minutes.
Cut sausage and onions into small pieces. Brown hamburger, sausage and onion in heavy Dutch oven; drain off grease. Dissolve bouillon in 1 cup boiling water. Add bouillon stock and remaining water to meat mixture (2 cups water for each cup of rice). Add 1 teaspoon salt for each cup of rice, 1 teaspoon Tony's Creole seasoning, a dash of Worcestershire sauce, black pepper, cayenne pepper and garlic powder to taste. Bring to a rolling boil, then turn down and simmer 15 to 20 minutes. Add rice and bring to a hard boil.	Turn burner down and stir well. Place lid on tightly and cook until rice is done.
Melt butter in saucepan over low heat. Whisk in sugar, lime juice, egg yolks, eggs and lime peel; cook, stirring constantly, until mixture thickens. Stir in coloring. Let cool to room temperature and pour into pie shell. Top with toasted coconut.
Preheat oven to 450°. Sprinkle onion, herbs and 2 tablespoons water on bottom of shallow baking pan. Arrange chicken on top. Cut sausage into 1-inch diagonal slices and place on chicken. Bake for 45 minutes, uncovered, turning sausage once and basting with pan juices. (Don't eat all the sausage before you get it to the table!) Serves 6.
Heat oven to 400°. Grease deep dish pie pan. Cook hamburg and onion. Drain. Add seasoning to mix. Put in pie pan and top with chilies. Put milk, eggs and Bisquick in blender until smooth. Pour over hamburg in pie pan. Bake 25 minutes. Top with tomato sauce and cheese. Bake 8 to 10 minutes more until knife comes out clean. Cool 5 minutes. Serve with sour cream, tomatoes, lettuce and cheese (optional).
Puree apricots. Add remaining ingredients. Cook (bake) chicken pieces halfway, then baste twice with glaze before serving.
Cream butter and sugar; mix in all ingredients, except chocolate and wax. Make balls. Cool. In double boiler, mix chocolate chips and paraffin wax. Use toothpick and dip the balls into chocolate mixture. Store in airtight container.
Cream together butter and sugar. Add eggs. Sift together the dry ingredients. Add dry ingredients alternately with pumpkin. Fold in chocolate chips. Place into 6 mini bread pans which have been greased and floured. Bake at 350° for 40 minutes.
Mix pudding, peanut butter and Cool Whip until blended and pour into pie crusts. Drizzle with shell coating and freeze. Serve slightly thawed.
Place spices in a cheesecloth bag and bring cider, sugar and spices to a boil. Simmer 10 minutes and remove bag of spices. Keep hot but not boiling. Makes 20 to 24 cups.
Spread rice evenly in a lightly greased 3-quart casserole. Spoon vegetables over rice. Pour chicken broth and water over the vegetables. Cook sausage until browned; drain well. Spoon sausage over vegetables. Cover and bake at 350° for 30 minutes. Remove from oven and stir well. Cover and bake an additional 30 minutes. Garnish with a mushroom and parsley, if desired. Yield: 8 to 10 servings.
Cream egg yolks and 1/2 cup sugar. Add flour, cocoa and vanilla. Whip egg whites and add 1/2 cup sugar. Fold whites in. Pour into baking sheet lined with waxed paper. Bake in a 350° oven for 15 minutes. Roll on dish towel and cool. Whip the whipping cream. Sweeten to taste. Place on cake and roll. Ice with chocolate icing.
Follow directions on juice can, using flavored carbonated water instead of tap water. Keep in bottle or jar with a tight fitting lid so bubbles won't disappear. Makes four 6 ounce servings.
Cook broccoli and salt according to directions on bag; drain. Add soup, mayonnaise and chopped pecans. Mix well. Add eggs and onion. Pour into a greased 1 1/2 to 2-quart casserole dish. Sprinkle grated cheese and top with bread crumbs. Bake at 350° for 35 to 45 minutes. It's done when knife comes out clean.
Cook sugar, milk, marshmallows, butter and salt together, stirring constantly. Bring to a boil; stir 5 minutes. Stir in chocolate chips, nuts and vanilla.
Cream together butter and peanut butter with granulated and brown sugars. Beat in egg and vanilla. Stir together flour, baking soda and salt; blend into the creamed mixture to make a smooth dough. Heat oven to 375°.
Sift dry ingredients together. Add shortening. Mix in with fork. Add beaten eggs and vanilla. Roll out very thin on floured board. Cut with cookie cutters. Decorate tops, if desired. Bake in moderate oven at 375° for 8 minutes. Makes about 6 dozen.
Mix ingredients and place in a graham cracker pie crust. Bake in oven at 350° for 1 hour. Refrigerate before eating.
Unroll crescent roll dough and separate into 4 rectangles. Place on a greased baking sheet. Spread mustard and salsa on each rectangle. Bake at 350° for 10 minutes. Sprinkle with cheese; bake 8 to 10 minutes longer or until golden brown. Cool for 10 minutes. Cut each into 4 strips. Sprinkle with parsley. Yield: 16 appetizers.
Cut green skin and pink flesh from thick watermelon rind. Cut into 1-inch pieces. In large porcelain pot, cover rind with sugar at a ratio of 1 part sugar to 2 parts rind. Let stand 4 hours. Rind will shrink and make a lot of juice. Bring to a boil and simmer until rind is translucent (may take 4 hours). Stir frequently to prevent sticking and burning. Let stand 24 to 36 hours. Bring to a boil. Simmer, uncovered, until liquid reaches consistency of syrup, but still covers fruit. While still simmering, pour into hot, sterilized jars and seal.
Mix well together. Don't add all the buttermilk at one time. Add to desired consistency. Keep in a jar with a tight fitting lid.
Mix flour, oleo and pecans; press into 9x13 pan. Bake at 350 degrees for 20 minutes. Mix 1 cup Cool Whip, powdered sugar and cream cheese. Spread over crust. Mix both puddings and milk until thick. Spread over cream cheese layer. Top with rest of Cool Whip and chill for 2 to 3 hours before serving.	Keep refrigerated.
Layer ingredients. Bake at 350° for 15 minutes. Stir and bake for 15 minutes longer. Serve with corn chips.
Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured 12-cup Bundt or 10-inch tube pan. Bake at 325° for 55 to 70 minutes until toothpick inserted in center comes out clean.
Place each chicken breast between 2 sheets of waxed paper; flatten to 1/4 inch using rolling pin. Place 1 slice of ham and 1 slice of Swiss cheese in center of each chicken piece. Sprinkle centers with chopped parsley. Roll up lengthwise and secure with wooden toothpicks. Combine bread crumbs, salt and pepper. Dip each chicken breast in milk; roll in bread crumb mixture. Place chicken in baking dish coated with spray. Bake, uncovered, at 350° for 30 minutes.
Drain liquid from vegetables. Layer first 5 ingredients (in order given) in buttered casserole dish. In a separate bowl mix celery soup, sour cream and butter. Spread mixture on top of layered vegetables and top with crumbled Ritz crackers or stuffing mix. Bake at 350° for 45 to 60 minutes.
Let cabbage and salt set for 1 hour, then drain off water. Boil water, sugar and vinegar; let cool, then put pepper, carrots and celery seed. Mix all ingredients well, then put in freezer.
Marinate ham slices in wine (covered) for a few hours. Mix cream, curry powder and chilli sauce together. Cover and refrigerate.
Combine dates, sugar and water in a saucepan and cook over slow heat until thick (about 10 minutes). Add the nuts and cool. Meanwhile, work the shortening and brown sugar. Add eggs, then add the remaining ingredients, sifted together. Mix well. Cover and chill. Divide the mixture into two parts and roll into rectangle 1/4 inch thick. Spread with date filling and roll up as for a jelly roll. Wrap in waxed paper and chill thoroughly (overnight if possible). Cut with sharp knife 1/4 inch thick. Bake on greased cookie sheet at 400° for 10 to 12 minutes. Makes about 5 dozen cookies.
Pour milk over bran and set aside. Mix other ingredients and add bran. Rest 12 hours. Put into muffin pan without stirring batter. Bake at 375° for 25 minutes.
Sift together flour, sugar, baking powder and salt. Cut in soft margarine. Combine egg and milk and add to dry ingredients. Mix to soft dough. Spread in greased 13 x9-inch Pyrex pan.
Combine in blender and serve chilled. If it seems too thick, add water as needed.