HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the yeast, 1 teaspoon sugar and 1/2 cup warm water. Let stand. Mix 2 cups warm water, shortening, 2/3 cup sugar, eggs and salt. Beat in 3 cups flour, then add yeast mixture. Beat well, then add rest of the flour. Put in covered bowl and let rise. Punch down and let rise again. Shape into rolls and place in greased pan. Let rise. Bake 15 minutes at 375°.
Preheat oven to 350°. Grease 2 (9-inch) round layer cake pans. Line with waxed paper. Prepare brownie mix as package directs for fudge-like brownies. Bake for 20 minutes or until top springs back when touched. Cool.
Cook potatoes in boiling water until tender (10 to 15 minutes). Drain. Cut into thick slices. Transfer to serving bowl. Mix sour cream and yogurt together in small bowl. Add dill and garlic. Combine celery and scallions with potatoes. Pour sour cream dressing over all and toss. Garnish with fresh dill sprigs. Serves 8.
Cook macaroni and drain; combine onion, celery, green pepper, tuna and mayonnaise and mix well, then add salt and pepper to taste.
Cream first 4 ingredients. Add eggs and vanilla. Mix last 4 ingredients together and add to the rest. Mix. Form into balls and place on cookie sheet. Wet a fork and press on cookie. Bake at 375° for about 10 minutes.
Mix together the first 3 ingredients. Pour into graham cracker crust or vanilla wafer crust. Mix crushed vanilla wafers with melted butter; press into pie plate. Sprinkle a few vanilla wafer crumbs on top of pie. Refrigerate.
Combine caramels and 1/3 cup evaporated milk in double boiler. Heat over simmering water, stirring until melted. Combine cake mix, remaining evaporated milk and soft butter. Mix until mixture holds together. Stir in nuts. Press half of cake mix mixture in greased 13 x 9-inch pan.
Cook beef until it falls from the bone. Reserve stock. Mix all the stocks together. Add vegetables and their juices, macaroni, and seasonings to the stock. Simmer until very hot. Yields approximately 4 gallons.
Cream margarine and sweetener. Add eggs and vanilla. Mix well. Add applesauce. Sift dry ingredients and mix in creamed mixture. Fold in dates, nuts and apple. Bake in a tube pan at 350° for 1 hour.
Marinate brisket in mixture of next 5 ingredients in roaster overnight. Preheat oven to 250°. Bake, covered, for 5 hours. Cool in refrigerator. Blend drippings, brown sugar, catsup and flour in saucepan. Bring to a boil, stirring constantly. Slice brisket thinly across grain. Cover with sauce. Bake at 300° for 1 hour. Makes 6 to 8 servings.
Mix meat, eggs, bread crumbs, chili powder and onions together. Form small meatballs and brown. Add beans and simmer until warm.
Sift together in 8 x 8-inch pan the flour, sugar, salt, soda and cocoa. Make 3 holes in the dry mixture and add oil, vinegar and vanilla. Pour water over this and mix well. Bake at 350° for 20 to 25 minutes.
Mix together turkey or chicken, celery, almonds, green pepper, pimento, onion, mayonnaise, lemon juice and cheese. Place in a greased casserole dish. Top with chips. Bake in a 350° oven or microwave until heated through.
Saute onion, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into a greased shallow 2-quart casserole. Stir in broth, salt and almonds. Cover and bake at 350° for 30 to 35 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Serves 6 to 8.
Mix sugar, flour and cinnamon. Melt butter and roll apples in mixture. Place in a Pam-sprayed baking dish. Sprinkle chopped walnuts and raisins over apples. Bake at 350° for 30 minutes.
Heat oven to 450°. Mix all dry ingredients in large bowl. Add enough cream until dough leaves side of bowl. Turn dough onto floured surface. Roll to coat. Knead lightly 10 times, sprinkling with flour if dough is sticky. Roll or pat 1/2-inch thick. Cut with 2-inch cutter. Place 1-inch apart on greased cookie sheet. Bake 10 to 12 minutes until golden brown. Serve hot. Makes about 12 biscuits.
Preheat oven to 350°. Mix eggs and vegetable oil with cake mix and blend well. (Nuts, raisins, chocolate chips or other ingredients of your choice may also be added.) Drop teaspoonfuls of dough onto ungreased cookie sheet, spacing each teaspoonful approximately 2 inches apart. Bake for 8 to 10 minutes. Cool before serving.
Slice tops from tomatoes and save. Remove pulp; cut in small pieces and save. Sprinkle insides of tomatoes with sugar and salt. Heat 1/4 cup olive oil in large skillet. Add onion and garlic and saute until onion is translucent. Add meat and cook until no longer red. Add rice, seasonings and tomato pulp. Simmer 10 minutes. Cool slightly. Fill tomatoes 2/3 full and place them in a baking dish. Put tops on tomatoes. Drizzle remaining olive oil between tomatoes. Add 1/2 cup water. Bake at 350° about 40 to 45 minutes or until rice is tender.
Brown chuck and onions; drain. Put into 9 x 13-inch pan. Cover with mixed vegetables. Add soup and milk. Cover with Tater Tots. Bake at 350° for 1 hour.
Dissolve gelatin and salt in boiling water, add spices. Add cranberry sauce and orange rind. Chill until thickened. Fold in oranges and pour into 3 cup mold or individual molds.
Mix sugar, cocoa and flour. Melt margarine. Add to flour mixture; beat well. Beat eggs with vanilla and add. Pour into unbaked pie shell and bake at 350° for 10 minutes. Lower oven to 325° and bake about 15 more minutes. Pie will firm as it cools down. Serve with whipped cream topping.
Saute onion in a little olive oil in medium saucepan. Add other ingredients and simmer for 20 minutes. Small meatballs can be added or ground beef can be cooked with onion for a meat sauce. More tomato juice can be added for a larger quantity of sauce. Very good.
Combine soup, seasonings, lemon, pimento, mushrooms and 1/2 can onions. Gently fold in seafood. Bake at 400° for 40 minutes. During last 5 minutes top with the other 1/2 can of onions.
Place 2 cups raw berries in crust. In a saucepan, put 1/4 cup water, sugar, cornstarch, salt, butter, lemon juice and 2 cups raw berries. Cook mixture until thick and pour over raw berries in crust. Let cool and serve with Cool Whip. Serves 6.
Sift dry ingredients. Add egg, milk and shortening. Stir until blended. Do not overmix. Mix only enough to dampen dry ingredients. Heat greased cornstick pans. Pour in batter. Bake in preheated very hot oven (450°) for about 20 minutes. Yield: 8 large cornsticks.
Cut rhubarb into pieces being careful to retain the skin on each piece. Blend sugar, flour, nutmeg and butter. Add eggs; beat until smooth. Put rhubarb into a 9-inch pastry lined pan and add the egg mixture. Top with pastry, cut into fancy shapes. Bake at 450° for 10 minutes. Reduce heat to 350°. Continue baking for 30 minutes until custard is set.
Chop, mix and drain first 3 ingredients. Add the rest of the ingredients. Will keep 6 months in refrigerator.
Grease and flour 10-inch tube pan. Cream butter and sugar. Add vanilla and pinch of salt. Add egg yolks, one at a time, beating well after each addition. Sift flour, cornmeal and soda together 3 times. Add sour cream. Add salt to egg whites; beat until peaks. Fold in egg whites. Bake at 375° for 1 hour.
Make syrup in a 9 x 13-inch cake pan. Put syrup in pan and sit in oven while making rings.
Drain corn combine in sauce pan with milk, butter, green chilies and cream cheese that has been cut into small pieces. Heat until cream cheese has melted.
Line baking dish with tinfoil.	Sprinkle dry onion soup on tinfoil and place roast on top of soup mix. Pour barbecue sauce over roast. Cover	tightly. Bake	at 300° for about 5 hours and separate with fork. Serves 4 to 6.
Mix well and shape into 1-inch balls; roll in sugar. Store in tightly covered container for three days prior to serving. Makes 50.
Combine in a pan the butter, margarine and sugar; boil for 4 minutes. Line cake pan (9 x 13-inch) with aluminum foil. Spread whole graham crackers in bottom of cake pan. Pour margarine mixture over crackers. Sprinkle chopped walnuts or pecans over top. Bake at 350° for 10 minutes. Let cool completely and then break into pieces. Plain or cinnamon graham crackers can be used.
In a large bowl mix 2 cups unbleached flour, 2 cups oat flour, salt and yeast. Gradually add water and honey to dry ingredients. Mix well and let set 5 minutes. Add 1 cup unbleached and 1/2 cup whole wheat flour, a little at a time. Mix with electric mixer at medium speed as long as you can. Stir in additional whole wheat flour, if needed, to make a stiff dough. Knead 8 to 10 minutes. Let rise 20 minutes. Divide dough in half. Form long thin loaves, taper ends and place on "Pammed" cookie sheet. Take a serated knife and make slits 2 inches apart at an angle, cutting 1/2 inch into the dough. Bake at 375° about 25 to 30 minutes. Makes 2 loaves.
Combine dry mustard and cider vinegar and let stand overnight, beat eggs and add sugar; mix well. Combine all ingredients and place in top of double boiler, bring water to boil and lower to medium. Cook, stirring constantly for 10 minutes. Makes 2 cups.
Select melon with deep rind. Remove all green rind and pink meat. Cut remaining rind into 1-inch squares. Soak this overnight or at least 8 hours in lime water. Drain fruit and place in preserving kettle. Cover with water and boil until easily pierced with a broom straw. This usually takes 2 hours. Drain and cool fruit and stick each pieces with a clove. Dissolve sugar and vinegar and add cinnamon. Boil 5 to 10 minutes. Add fruit. Cook until rind is spotted, about 2 to 2 1/2 hours.
Combine graham cracker crumbs and melted margarine. Line bottom of a 9 x 15-inch pan. Whip powdered sugar, margarine, eggs and vanilla for 15 minutes. Line bottom of crust with 3 or 4 bananas, sliced. Put whipped sugar mixture over bananas. Put drained pineapple over whipped mixture. Whip 2 packages Dream Whip according to package directions. Put on top pineapple. Sprinkle with chopped nuts and maraschino cherries. Refrigerate.
Soak pea beans overnight. Cook until tender, adding water as needed. (If you cannot soak the beans overnight, add additional cooking time.)
Mix cooked squash and all other ingredients except bread crumbs. Pour into 2-quart baking dish, greased. Sprinkle bread crumbs on top and bake 30 minutes at 350°.
Preheat oven to 350°. Cream butter and sugar. Add eggs and blend in vanilla. Add flour and beat on medium high for 10 minutes. Pour into Bundt pan. Bake for 55 minutes to 1 hour.
Boil the first 5 ingredients for 2 minutes (no longer). Remove from heat. Melt in the peanut butter. Add the vanilla, then add the oats. Stir well. Pour on waxed paper or drop by spoonfuls. Yummy!
Boil together all but marshmallow cream, chocolate chips and nuts until soft ball stage. Then remove from heat and beat in chocolate chips and marshmallow cream; add nuts. Pour into buttered 9 x 13-inch casserole dish until cool.
Cap strawberries and chop up in mixing bowl. Add strawberry glaze to strawberries and sugar and mix well. Pull angel food cake in small pieces and put in dish; cover with strawberry mixture and spread Cool Whip on top. Refrigerate overnight.
Flake salmon and add beaten eggs. Add remaining ingredients and place in a greased loaf pan. Bake at 350° for 30 minutes.
In a large pan, place cucumbers, onions and peppers. Cover with ice cubes. Sprinkle with salt. Let stand 3 hours or overnight. Do not rinse! Drain and add white vinegar, sugar, turmeric, celery seed and mustard seed. Bring to a rolling boil. Put in hot jars and seal.
Partially cook celery and onions in water (just enough to cover). Add margarine to melt. Transfer to large container and add all remaining ingredients. Mix and pour into a large buttered casserole. Bake at 350° for 20 to 25 minutes. Serve warm.
Microwave chocolate and milk in large microwavable bowl on High 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla, marshmallows and nuts. Spread in greased 8-inch square pan. Refrigerate 2 hours or until firm. Cut into squares. Makes 4 dozen.
Mix above ingredients together. Chill 1 hour. Put 48 (1-inch) balls of dough into mini muffin pans. Bake at 350° for 12 minutes. Remove from oven and immediately place mini reese cup into each cookie. Cool before removing from muffin tin.
Melt margarine; add vinegar, then all other ingredients. Bring to a boil; let simmer over low heat for 5 minutes.
Peel potatoes, slice lengthwise into eighths. Melt butter in a 9 x 13 x 2-inch pan. Roll potatoes in butter, arrange in pan and sprinkle with salt. Combine flour and cheese; sprinkle over potatoes. Bake in 350° oven, uncovered, for about an hour or until tender. Turn potatoes in pan to coat.
Fold all ingredients together in a bowl. Cover and refrigerate until firm. Other flavors of pie filling, such as strawberry, can be substituted.
Heat oven to 350°. Spray Pam on 15 1/2 x 10 1/2 x 1-inch pan. Combine Butter Buds, brown sugar and granulated sugar in a large bowl. Beat at medium speed until well blended. Beat in Egg Beaters, apple juice and vanilla. Combine flour, cinnamon, baking powder, baking soda and nutmeg. Mix into creamed mixture at low speed until blended. Stir in oats, apples and raisins with a spoon. Spread in pan. Bake at 350° for 30 to 35 minutes or until brown and toothpick comes out clean. Cool in pan. Cut into 2 1/2 x 1 1/2-inch bars. Serve warm with cream topping (yields 4 dozen). Can be frozen.
Mix flour, salt and pepper. Use meat hammer and pound mixture into steak very good. Cut steak in serving size pieces and brown in cast-iron skillet in hot grease. Put into small oblong roaster pan. Add 3 or 4 onions, sliced, tomatoes and peppers. Put lid on. Season with salt and pepper. Cook in a 350° oven for 45 minutes to 1 hour.
Skim fat from top of soup first. Put on to simmer. Add any or all of the listed ingredients. Add "No Salt". Add seasonings to taste including sweet basil, tarragon leaves, lemon pepper and garlic powder. Simmer about 2 hours. May add bag of washed spinach the last hour. It is low calorie, no cholesterol, high in nutrients and very satisfying.
Mix together sour cream and salsa. In a shallow bowl, layer the ingredients, beginning with bean dip, then sour cream-salsa mixture. Top with lettuce, tomato and cheese. Garnish with chopped cilantro. Serve with Guiltless Gourmet Baked Tortillas Chips. One 2/3 c. serving contains only 3 gm. fat.
Sift and measure flour. Cut butter into flour with pastry blender. Mix in sour cream. Mix well and drop into greased muffin pans. Bake at 400° for 10 to 12 minutes. Makes about 45 small biscuits.
Cook the pasta according to package directions; drain. Meanwhile, in a saucepan, melt the butter. Add the Bel Taese, Fontina and Gorgonzola cheese, stirring until melted. Blend in the cream. Place the pasta on a large platter or bowl. Add the sauce, tossing gently to coat the pasta. Sprinkle with Parmesan cheese and ground pepper. Serve at once. Serves 4 to 6 people.
Slice French bread nearly through. Mix together mayonnaise, mustard, onion, cheese spread and ripe olives. Spread mixture between slices of the French bread so as to make 10 sandwiches. Insert salami between the spread. Tie the loaf together with twine and bake uncovered for 30 minutes in 350° oven. Serves 10.
Cream butter and sugar until fluffy. Add remaining ingredients. Chill ingredients overnight and bake the next day. Pour into an unbaked pie shell. Bake at 350° for 40 minutes or until knife inserted in center of pie comes out clean. Cover rim with aluminum foil to avoid pie crust browning too quickly.
Mix all together (raw) in pan. Cover with foil. Punch few holes in foil. Bake at 350° for 1 1/2 hours.
Bake cake as directed on box, adding lemon jello to cake powder. Slice bananas while cake is baking. Drain juice off pineapple;	pour over sliced bananas. Put pineapple in container until ready to	use. While cake is cooling, mix vanilla pudding as directed on box. If cake is baked in two layers, put a layer in punch bowl by breaking cake in pieces. Add half of pudding, half of pineapple, half of strawberries, half of bananas and half of Cool Whip. Repeat all the ingredients. Put cake in refrigerator overnight.
Here's the world's best potato casserole. Mix hash brown potatoes, sour cream, grated Cheddar cheese, cream of mushroom soup and onion. Bake in 350° oven about 45 minutes, a little longer if you don't defrost the spuds first.
Preheat oven to 450°. Saute onions and ham 5 minutes. Set aside. In a bowl, combine eggs, sour cream, mustard, celery seed, parsley, salt and pepper. Add onion mixture. Stir well. Pour in pie crust. Top with other crust. Crimp edges. Bake for 10 minutes at 450°, then at 350° for 30 minutes.
Rinse chicken and pat dry. In a small bowl, mix together lemon juice, mayo, salt and pepper. Set aside. Slice garlic into slivers. Lift the top skin of chicken and tuck garlic slivers under skin. Fold skin back over and brush mayo mixture over skin. Place in a glass baking dish. Bake at 450 for 45 minutes. Chicken tops should look a little brown. Turn oven down to 375 and check for doneness after about 15 min.
Melt in oven in pan 1/3 cup butter. Remove as soon as butter is melted. Sift ingredients together. Mix together slightly and turn onto floured board. Knead, roll out and cut into strips with floured knife. Dip strips well in butter in pan and lay close together in pan. Bake at 450° for 15 to 20 minutes. Makes 16 sticks.
Cream together first four ingredients. Add remaining ingredients and make into two 2-inch rolls. Roll the rolls in additional coconut. Chill. Slice 1/4-inch thick. Bake on cookie sheet at 370° about 12 minutes. Do not brown. Makes great Christmas cookies.
Roll fish in beaten egg and then in Ritz cracker crumbs. Place in shallow baking pan and bake at 350° to 400° for 20 minutes. Remove from oven and brush with melted butter. Sprinkle almonds over fish. Bake 10 minutes more.
Brown meat slowly. Pour into strainer and wash with hot water (this removes most of the fat). Combine in a large saucepan or skillet the meat and the next 6 ingredients and 1 cup of water. Simmer.
Heat butter in saucepan. When hot, add onion; cover and cook 2 minutes over medium heat. Add potatoes and herbs; mix well. Continue cooking, covered, 3 minutes over low heat. Pour in chicken stock, season and stir well. Bring to boil and continue cooking, partly covered, 5 minutes over medium heat. Add watercress to soup; cook 5 minutes. Serve soup with sandwiches, if desired.
Bring the wine, water and spices to boil. Strain. Beat the egg yolks with sugar until lemon colored and slowly add the hot wine mixture, beating constantly until a thick foam forms at the top. Be careful not to curdle the yolks. Serve with wafers.
Chop tomatoes. Combine tomatoes, sour cream, green chilies and party dip mix. Stir to blend. Chill for at least 1 hour. Enjoy with chips and vegetables. Makes about 3 1/2 cups.
Salt chickens on both sides and place on large, flat, ungreased pan, cut side up. Combine remaining ingredients in saucepan.	Place on medium heat and blend	well. Remove from heat and brush chicken generously with mixture, using pastry brush. Place in 350° oven and bake 1 to 1	1/2 hours or until tender, basting and turning chicken every 10 to 15 minutes. Oven may be turned up the last few minutes to brown if desired. Serve from pan or warm platter. Serves 4 generously.
Brown hamburger and onion. Add corn, peas and carrots. Put mashed potatoes on top. Place in 350° oven to brown.
Combine all ingredients. Serve on low sodium crackers or bread that has been spread with low sodium margarine if desired.
Pour all ingredients in blender. Whip until smooth. Ready to use in all recipes that call for Eagle Brand milk. May be stored up to 2 weeks in refrigerator. Yields 1 1/4 cups.
Grease and flour bottoms of 2 (9-inch) round cake pans. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside. In large bowl, with mixer at high speed, beat eggs, sugar and vanilla, scraping bowl occasionally 3 minutes or until smooth and creamy. Reduce speed to low. Beat in mayonnaise until blended. Add flour mixture in 4 additions alternately with water, beginning and ending with the flour mixture.
Mix all ingredients together except cornstarch. Take small amount of mixture and make a thin paste with the cornstarch, then add cornstarch mixture to the remaining. If you do this, it will not be lumpy.
Melt margarine in a 9 x 13-inch baking dish. Heat blueberries with 1/2 cup sugar in a saucepan until boiling. Mix flour, sugar, baking powder and milk to make gravy consistency. Pour batter over melted butter. Pour blueberries in the middle of batter. Do not stir. Bake 30 to 35 minutes or until done (brown) and knife comes out clean.
In a bowl, sift together dry ingredients. Squeeze orange juice into cup measure. Add grated orange rind, butter and enough boiling water to make 3/4 cup. Combine orange juice mixture and egg. Stir liquid into dry ingredients and stir only until dry mixture is dampened. Add chopped nuts and cranberries. Pour into a greased 9 x 5 x 3-inch loaf pan. Push batter up towards edges, leaving center slightly hollowed. Let batter stand for 20 minutes in pan before baking. Bake in a preheated 350° oven for 60 to 70 minutes. Remove from pan and cool.
Mix ingredients well. Cook in oven at 350° for 40 to 50 minutes. Serves 6 to 8.
Mix crumbs, Parmesan cheese, salt and paprika. Dip meat in egg and roll in crumb mixture. Brown in hot oil. Place spaghetti in a 12 x 7-inch baking dish. Top with meat and Mozzarella cheese. Add tomato sauce combined with oregano and onion salt. Bake at 350° for 45 minutes. Serves 6.
Preheat oven to 350°. Chop up crabmeat. Combine crabmeat, cream cheese and soup mix together with a hand mixer. Set aside. Make a pocket in each chicken breast. This is done by slicing horizontally, but do not cut all the way through. Stuff each breast with the crabmeat mixture. Coat each breast in flour, then eggs, and finally bread crumbs. In a nonstick frying pan, heat up the olive oil and fry breast until golden brown. Place breasts in an oven safe dish and bake for 30 minutes. Allow to rest for 5 minutes and Dig In!
Mix ingredients together and pour over peaches. Bake in 9 x 13-inch inch pan at 375°, about 1 hour or until done.
Saute meat and onion in bacon fat. Add tomatoes, sugar, ketchup and beans, without draining if canned. Simmer about 10 minutes. Pour into 1 1/2-quart casserole dish. Spread your favorite cornbread recipe over. Bake at 425° about 25 minutes. Bread on top will be like cooked cornbread.
Grease potatoes on outside before wrapping in foil and bake in preheated oven at 350° for 1 1/2 hours. You will need 3 containers, one each for the crumbled bacon, the sour cream and the chopped onions. Keep potatoes in foil and cut lengthwise inserting desired amount of butter, salt, pepper, onions, bacon and that heavenly sour cream. This makes one wonder. Do you eat to live or live to eat? Anyway, it is a lot of fun to prepare this dish. Serves 6.
Mix cupcake batter as directed on box. Put in paper liners in muffin tin. Fill 1/2 full. Beat cream cheese, sugar, egg and add chocolate chips. Drop 1 teaspoon on each cupcake. Bake 15 to 20 minutes at temperature directed on cake mix. No need to frost, filling will sink into cake. Great for lunch boxes or picnics, no frosting to come off.
Mix and make into 1-inch balls. Grease and flour cookie sheet. Bake at 400° for 12 to 15 minutes. These can be frozen and reheated in a microwave for future use.
Heat milk to boiling point, at least 160°. Add the condensed milk and cool the mixture to approximately 110°. The secret is not more than 115°, or it will kill the culture. You can test by putting your hand on bottom of pan. If warm to touch, but not uncomfortable, it's okay. Beat the yogurt; add a little milk and mix; then add it to the cooled milk. Strain; pour into clean pint jars. Immerse jars in pot of hot water (again, about 115°, no hotter). Put lid on pot and stick it in oven for about 2 1/2 hours. Do not have heat on in oven, although it could be slightly warmed while making the mixture, but be sure it is turned off. Refrigerate. Beat with a fork slightly to make creamy before eating.