HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add butter, salt and sugar to milk. Cool to lukewarm. Soften yeast in water. Add yeast, egg and 2 cups flour to cooled milk. Stir to blend well, then knead in remaining flour until firm and elastic. Let rise until doubled in bulk, about 1 hour. Roll into 4-inch circles. Leave on board. Cover; let rise until doubled in bulk, about 1 hour. When light, sprinkle with corn meal, if desired. Bake slowly on hot ungreased heavy griddle or frying pan for 7 minutes on each side. Brown slowly. Makes 12 muffins.
Mix together brown sugar and 3 tablespoons flour. Put in the bottom of an unbaked 9-inch pie crust. Cut up 4 to 5 peaches into fourths if peaches are small or eighths if peaches are large. Place these pieces on the mixture so that the pits are upward.
Mix all ingredients. Pour into an 8 x 8-inch or 9 x 9-inch greased pan. Bake at 400° until top is brown. Serve hot or cold. Store in refrigerator.
Combine first 6 ingredients. Add next 4 ingredients and beat for 2 minutes. Stir in nuts and raisins. Drop by teaspoon on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. Frost with vanilla frosting.
Combine all ingredients except 1/2 can onions. Pour into casserole. Bake covered at 350° for 30 minutes. Top with remaining onions. Bake 5 minutes uncovered.
Brown beef and onion until tender. Stir to separate meat. Pour off fat. Blend in mushroom soup and sour cream; add remaining ingredients. Bring to a boil. Cover; cook over low heat 10 minutes or until noodles are done. Stir often.
Cook broccoli and onions together until tender. In the meantime, melt the margarine and stir the flour, salt, black pepper, Worcestershire sauce and chicken base together. Add chicken broth. When mixed thoroughly, add the hot milk and cheese to melt. Last of all, add the broccoli and onions.
Mix together and chill. Mix bananas and pineapple together first and the bananas won't turn brown.
Combine all ingredients and	simmer	in crock-pot on medium heat for about 2 1/2 hours. Serve on buns.
Achiote: Achiote is annatto seeds cooked in vegetable oil. In small skillet, heat 1/2 cup olive oil or vegetable oil. When oil is very hot, add 1 tablespoon annatto seeds. They can be obtained at most supermarkets in 8 ounce jars. Turn heat to low and cook the seed, stirring frequently, for 5 minutes. During cooking, the oil will turn a bright orange red color. Remove from heat and let cool. Using a small strainer, pour into a glass jar. Cover and refrigerate.
Combine all ingredients. Grease and flour two 8 or 9-inch cake pans. Bake at 350° for 25 minutes. Let cool, then frost.
Beat eggs and oil together until light yellow. Add sugar and beat. Add dry ingredients and beat good. Stir in vanilla, nuts and apples. Pour into greased and floured tube cake pan. Bake at 350° for 45 minutes or longer.
Combine flour, cornmeal and salt; cut in shortening with a pastry blender. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into 48 balls. Place in greased 1 3/4-inch tart pan, shaping each ball into a shell. Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks. Yield: 4 dozen pastry cups. Serve filled with chili.
Heat yams with sugar, orange slices and juice. This may also be used to glaze ham or chicken.
Mix dry ingredients together in a large bowl. Cut in shortening until the mixture is mealy. Add egg, milk and raisins and mix (dough is stiff). Roll out on floured board to 1/4-inch thickness. Cut with 2 inch cookie cutter. Heat griddle and oil lightly. Place cookies on it. As the bottoms brown, the tops become puffy. Turn with spatula and brown other side.
Soften cream cheese; add milk and lemon juice. Beat until smooth. Stir in fruit and spread on breads. For teas or special occasions, alternate layers of wheat and white bread until there are three pieces of bread with filling between. Chill in refrigerator for about 30 minutes, then cut with decorative cutters. To keep sandwiches fresh, cover with slightly damp white paper towel, then with plastic wrap.
Combine first 5 ingredients in baking dish. Add pork and marinate in refrigerator at least 1 hour or overnight. Preheat oven to 400°. Drain pork, reserving marinade. Place pork on baking sheet and season with pepper. Roast until cooked through, about 20 minutes.
Mix all together, fold in pecans and pour into an unbaked 9-inch pie crust. Bake 40 minutes in a 325° oven.
Prepare cabbage and carrots. Mix together in a large stock pot. (It will reduce in size after dressing is added.) Mix mayonnaise, sugar, lemon juice and salt together in a small bowl. Toss dressing with cabbage mixture until well coated. Add pepper to taste. Let set about 15 minutes until wilted. Makes about 2 quarts.
Combine sugar, corn syrup and water in 3-quart saucepan. Cook syrup to hard crack stage (305°). Stir until sugar is fully dissolved. Add margarine when syrup comes to a boil, stirring frequently after syrup reaches 230°. Add nuts when mixture reaches 280° and stir constantly thereafter. Remove from heat and stir in soda, mixing thoroughly. Pour onto two 15 1/2 x 10 1/2-inch cookie sheets. As candy cools, stretch it until thin by lifting edges of candy and pulling it from the edges. Loosen from cookie sheets and break into pieces when it cools.
Spray vegetable oil all around inside of large casserole dish. Preheat oven to 350°. Brown venison, garlic and onion in a frying pan. Mix well with rest of ingredients and pour into prepared casserole dish. Cover with Cheddar cheese. Bake 25 minutes until contents begin to bubble. Serve with hot buttered tortillas.
In a large skillet, brown chicken in margarine. Add water, bouillon, chili powder, cumin and garlic powder. Cover; simmer 5 to 10 minutes or until chicken is tender. Stir in sour cream; heat through (do not boil). Top each tortilla with lettuce, then chicken mixture. Garnish. Makes 4 servings.
Put all ingredients into a 3-quart saucepan. Bring to a boil over medium heat. Do not cover! After it boils, turn heat down low and let it simmer for 20 minutes. Turn off heat and remove the spices with slotted spoon. Pour punch into mugs. Add a cinnamon stick and drink. Makes about 9 cups.
In large bowl, stir together first 5 ingredients until well blended. Stir in pecan halves. Pour into pastry shell. Bake in 350° oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serve with whipped topping. Serves 8.
Preheat broiler. Spray baking pan with vegetable oil. Rinse scallops in cold water and drain. Place in baking pan. In a saucepan, combine honey, mustard, curry powder and lemon juice. Brush scallops with sauce. Broil 4 inches from heat for 5 to 8 minutes or until browned.
Mix Cool Whip and cream cheese until well blended. Slowly add jello that has been dissolved in hot water and cooled. Then add all other ingredients. Pour into mold or a pretty glass bowl. Chill until set.
Mix both cheeses in a bowl. Stir in celery and onion. Chill for 2 hours. Shape into a log. Design a flag on top, using walnuts for stars and slices of pimento for stripes. Serve cold. Goes great with crackers.
Brown meat and drain well. Mix 3/4 cup mushroom soup into meat. Pack firmly into 13 x 9-inch pan.
Cover the pinto beans with water. Bring to a boil, then reduce heat and simmer until beans are just tender. Add the potato chunks, celery and salt, along with more water if necessary to cover. Continue to cook over low heat. Just before the potatoes and beans are tender, gently fry the onion in oil in a large, heavy skillet or stew pot. Using a slotted spoon, stir until well blended and heated through. Serve hot over rice.
Let cheese soften to room temperature; beat until fluffy. Add Eagle Brand milk; stir until blended. Add lemon juice and vanilla. Pour over pie crust. Chill 2 or 3 hours before garnishing with cherry pie filling. (Pour cherries on top of pie.)
Preheat oven to 400°. Combine all ingredients in a large bowl at one time, mixing well. Stir until mixture is moistened and quickly pour batter into an 8 x 8-inch baking pan. Spread batter evenly and bake for 40 minutes or until golden brown. Check doneness with a toothpick. Put slices of Velveeta cheese on top of the bread and bake for 5 minutes or until cheese is melted. Spread evenly. Spoon serving onto plate.
Mix all ingredients, except buns, until well blended. Fill each bun with 1/2 cup tuna mixture. Place 2 sandwiches on paper towel. Microwave on High 1 minute or until thoroughly heated. Repeat with remaining sandwiches. Makes 4 sandwiches.
Mix both boxes of Jell-O with 2 cups boiling water. Mix the gelatin with 1/2 cup cold water. Grind oranges, apples and cranberries. Add to Jell-O mixture. Add other ingredients. Pour into large Pyrex dish and refrigerate until set. Top with Frosted Topping.
Combine all ingredients in a large bowl. Stir together to distribute	evenly. Put in airtight container. May be stored up to 6 to 8 months. Makes about 22 cups	of Hot Roll Mix.
Combine jello and boiling water; stir until jello is dissolved. Add pineapple, strawberries, bananas and sour cream. Fold into jello. Pour into a mold or a dish. Chill.
Combine first 7 ingredients; cook until smooth and thick. Cool. Beat cream cheese until fluffy and add cooked mixture. Chill. Serve with thinly sliced apples which have been soaked in lemon juice or sprinkled with Fruit-Fresh. Yields 2 1/2 cups.
Cook fresh broccoli or cauliflower; set aside. Saute onions in oleo until tender. Add water and chicken bouillon cubes; boil until dissolved. Add noodles (optional). Cook, uncovered, until noodles are tender. Add garlic salt, milk and cheese. Cook over low heat until cheese melts. Add salt and pepper to taste. Add chopped broccoli or cauliflower. Serve. Makes 4 quarts.
Brown ground beef; drain well. Mix in taco sauce. Break up approximately 1/2 bag tortilla chips into beef mixture. Top with Cheddar cheese and bake to heat through and melt cheese.
Preheat oven to 350°. Mix ground meat, Worcestershire sauce, salt, pepper and garlic salt. Cook hamburgers in oblong shape. Place burgers on garlic bread. Top with cheese and onions (optional). Cut bread into individual pieces. Wrap with foil. Bake in oven for 15 to 20 minutes. Remove and enjoy a different type of burger!
Layer cake slices in 9 x 13 pan. Top with pudding and top all with Cool Whip. Sprinkle with crushed Heath bars.
Cream butter and sugar; add the egg and vanilla. Sift and add flour and baking soda; add chopped nuts, cherries and coconut. Drop on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix all ingredients together and pour over chicken. Marinate overnight or several hours. Best when grilled. Try over pork chops.
Preheat oven to 350°. Place chopped apples in medium bowl. Drain cherries, saving juice. Add cherries to apples. Set aside.
Preheat oven to 400°. In a large mixer bowl, beat shortening and sugar until fluffy. Add beaten eggs and mix well. Combine dry ingredients; gradually add to shortening mixture. Mix well. Stir in crumbled mincemeat. Drop by rounded teaspoonfuls 2 inches apart onto a greased baking sheet. Bake 7 minutes or until lightly browned. Cool on a wire rack.
Dissolve yeast in warm water and let stand 5 to 10 minutes before stirring. Add 2 cups of the flour and all other ingredients. With electric mixer, blend at low speed, then beat 2 minutes. Beat in remaining 2 cups flour by hand. Cover and let rise until doubles (30 to 40 minutes). Stir batter down to deflate. Spoon into greased muffin tins and let rise again. Bake at 425° for 10 minutes. Serve hot. Makes about 2 dozen.
Put milk in pan and add 1/2 of sugar. Do not stir until milk comes to a boil. Put in butter. Mix flour, sugar and eggs in a light paste. When milk comes to a boil pour your mixture in the milk and stir until it thickens. Add vanilla and add coconut or cocoa. If you make chocolate, add your cocoa in with the flour mixture.
Cook rice; set aside. Saute onion, pepper and celery in butter. Cook broccoli. Combine everything; add the rice. Place in 1-quart casserole. Bake at 350° until bubbly.
Bring tea bags to boil in 2 cups of water. Add sugar, orange juice and lemonade. Mix well. Add 7 cups water and bourbon. Freeze.
Place the potatoes and salt in a soup pot and add enough water to cover the potatoes. Bring to a boil over high heat and let boil for 5 minutes or until the potatoes are tender; drain, rinse with cold water and drain again. Place the potatoes in a large bowl and add the chicken, asparagus, radishes and dressing; toss well. Serve warm or cover and chill until ready to serve.
Stir all ingredients, except eggs, until smooth. Add eggs. Roll into ball and chill in the refrigerator.
Unroll one package of rolls on greased cookie sheet. Pinch together in middle to form a solid bottom. Cream the cheese, sugar, egg yolk and flavoring together until smooth. Spread over pastry.
Bring water and chicken broth to a boil. Add rice and bay leaves. Cover and cook on low 20 minutes until liquid is absorbed. Transfer rice into large bowl and fluff. Mix in all other ingredients. Season with salt and pepper. Cover and refrigerate. Makes about 20 servings.
Remove all green from rind, peeling about 1/4-inch thick. Remove any pink melon left on rind. Cut rind into 1-inch cubes. Makes about 3 quarts of cubes. Soak overnight in saltwater to cover, using 1/4 cup salt to each quart of water. Drain; rinse rind in cold water. Put rind in a large kettle; cover with cold water and bring to a boil. Simmer until barely tender, about 10 minutes; drain well.
Brown sausage and add Velveeta and melt. Put on party rye and bake in 350° oven until rye is crisp. Approx 15 min.
Place 1 piece of bologna on microwave-safe plate with a scoop of mashed potatoes in middle. Smother with cheese and zap for 45 seconds or until cheese melts. Serve hot with favorite fruit.
Mix the first 3 ingredients together; mix well and set aside. In a medium bowl, mix melted margarine, 1 1/4 cups of sugar and eggs. Add salt, 3/4 teaspoon soda and flour which have been sifted; mix well. Add date mixture. Pour into well-greased 9 x 13-inch pan. Sprinkle on top of mixture 1/2 cup of sugar, chocolate chips and nuts. Bake at 325° for 40 to 45 minutes. A great potluck or picnic cake. It needs no frosting.
Add egg whites to egg mixture and water called for on package. Beat as directed. Sift flour and sugar with package flour mixture and fold into eggs and water. Add vanilla and almond extract. Bake for 20 minutes at 350°, then reduce heat to 325° for an additional 25 to 30 minutes.
Cream egg and sugar well; add flour and vanilla and blend in. With hands, work in the butter until dough slips in fingers. Form ball; roll out and cut with any shape cookie cutter. Brush with beaten egg; sprinkle with cinnamon-sugar mix. Bake at 350° until light brown (don't overbake). (Dough may be formed into ball and chilled a day or 2 before shaping and baking.)
Preheat oven to 375°. Rub rib roast with cut side of 2 halves of garlic. Sprinkle lightly with salt and pepper. Place fat side up in large shallow roasting pan. Roast 30 minutes.
In a large bowl, combine all ingredients. Pat mixture into a loaf shape and put in a baking pan. Bake at 350° for about 1 1/2 hours. About 10 to 15 minutes before serving, baste meat loaf with pan drippings while still in pan. Pour the tomato sauce and soup over the meat loaf and let cook remaining time. Makes about 10 servings.
Spray casserole dish with Pam. Arrange chicken tenders on bottom of dish. Sprinkle with cheese, stuffing mix cubes and flavor packet. Pour cream of chicken and mushroom soup over top, then milk. Bake at 350° for 45 minutes.
In large bowl stir well flour, peanuts, sugar, baking powder and salt;	set aside. With whisk or fork beat milk, peanut butter and egg until well blended. Add to flour mixture; stir just to moisten. Bake in greased 9 x 5 x 3-inch pan in preheated 350° oven 60 to 65 minutes or until pick inserted in center comes out clean.	Cool in pan on rack 10 minutes. Remove from pan; cool completely on rack. Makes 1 loaf.
Prepare cake mix according to package directions and bake in a 9 x 13-inch pan. Add 1 cup milk to pudding; blend in cream cheese and second cup of milk. Pour mixture over cooled cake. Put drained pineapple over pudding mixture; spread Cool Whip over this. Garnish with chopped nuts.
Place meat in a large 4 quart beanpot. Sprinkle with dry soup mix, add other soups and Gravy Master. Add vegetables and water. Cover tightly. Bake at 300° for 5 hours. Don't peek.
Drain pineapple; add to cream cheese along with seasoning salt. Mix thoroughly. Place in container to serve. May be made a day in advance. Refrigerate until time to serve. Top with pecans before serving.
Preheat oven to 350°. Spray 9 x 9-inch baking pan with vegetable cooking spray. In small bowl, combine flours and next 5 ingredients. In large bowl, with mixer at high speed, beat margarine, sugar and applesauce until smooth. Add egg whites and buttermilk; beat well. Turn mixer to low speed and beat in flour mixture. (Fold in raisins if using.) Pour into pan. Bake about 30 minutes or until toothpick inserted in center comes out clean.
Saute bacon until crisp; drain well and crumble. Cook fettucini according to package directions. Drain well and place in warm serving dish large enough for tossing. Add crumbled bacon, butter, cream cheese and eggs. Toss until fettucini is well coated. Makes 4 to 6 servings.
Place the oil in a large nonstick skillet. Add the potatoes and garlic. Cover and cook over medium-high heat for 3 or 4 minutes. Stir, then continue cooking for another 3 or 4 minutes. Add the remaining ingredients. Cover and cook for 3 or 4 minutes. Stir, then cook for 3 or 4 minutes or until golden and tender. Serves 2 to 3.
Cook beef in frying pan until brown and crumbly. Turn into 1 1/2-quart casserole dish. Arrange thawed peas over the meat. Cover with celery. Mix together the soup, milk, salt, pepper and onion; pour over the peas and meat. Sprinkle potato chips on top. Bake at 375° for 30 minutes. Serves 6.
Mix ingredients and bring to a boil. Simmer 20 minutes. Brown 1 1/2 pounds hamburger and add to simmering mixture. Let simmer at least 20 minutes more. Remove lemon slices; serve on hamburger buns.
Saute onions in 1/2 of butter. Add soup, cheese and sour cream. Blend. Add this mixture to hash browns. Mix 1/2 of butter (melted) with crushed cornflakes and put on top of potatoes. Bake at 350° for 15 to 20 minutes.
Beat egg yolks; add water and beat in flour until smooth. Trim ends from pickles and slice 1/4-inch thick. Dry on paper towels. Dip pickles in egg batter and fry without crowding. Fry until slightly brown; remove and drain on paper towels. Serve at once.
In a large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can onions. Pour into shallow 1-quart casserole. Bake, covered, at 350° for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions in diagonal rows across top. Bake, uncovered, 5 minutes or until onions are golden brown.
In large pot, put first 4 ingredients. Bring to boil; boil 5 minutes only. Remove from heat and add chips and vanilla. Stir until smooth and thick. Pour into 6 x 12 x 2-inch dish or whatever you have for a good size dish of candy.
Grease and heat a waffle iron. Beat eggs in mixing bowl. Add buttermilk, soda, oil and sugar. Mix well with a wire whisk. Add flour and whisk until smooth. Pour batter into waffle iron and bake until steaming stops and waffles are light brown.
Cream together first four ingredients until bananas are pulverized. Sift together flour, salt and baking soda. Mix in the banana mix and add walnuts. Bake at 350° for 35 minutes for small loaves or 1 hour for large loaves. Cool in the pan.
In large bowl, combine mayonnaise and salsa. Set aside 6 tablespoons. Add chicken strips to remaining mixture and toss well. Let stand for 30 minutes. Grill chicken 5-inches from heat, turning once, for 4 minutes or until tender. Serve with remaining 6 tablespoons of mixture. Makes 6 to 8 appetizer servings.
Cook noodles in water; drain and add butter and set aside. Brown ground beef, pepper and onion. Drain grease. Add tomato sauce, water and seasonings, blending thoroughly. Simmer uncovered 5 to 10 minutes. Remove from heat and add cheese and noodles. Heat slowly for 10 minutes.
Mix all ingredients together. Mix be frozen. Makes 80 (4 ounce) cups or 2 1/2 gallons.
Combine all ingredients, except nutmeg. Pour in deep pie shell. Sprinkle with nutmeg. Bake for 10 minutes at 350°, then for 1 hour at 325°.
In blender, combine egg, lemon juice, mustard, and salt. Blend well and with motor running, gradually add oil until mixture is consistency of mayonnaise. In large heavy saucepan, melt cheese spread. Add the egg mixture, sausage, ad jalapenos, stirring to blend. Remove from heat and store in refrigerator in an airtight container. To serve, heat mixture and spoon over baked potatoes.
Combine sugar and milk in a saucepan and cook to soft ball stage (234°). Remove from heat and warm mixing bowl. Combine Marshmallow Creme, peanut butter and vanilla. Add cooked syrup and mix well. Pour into a 6 x 10-inch pan. Cool and cut into 2-inch squares.
Cook the potatoes, onions, celery and carrots until tender. Heat the cream cheese, cream of chicken soup and margarine in the microwave. Beat until smooth. Put all ingredients in a crock-pot. Add 2 cups milk and salt and pepper to taste.
Put first four ingredients in large bowl and set aside. In large heavy kettle, put the last 3 ingredients. Bring to boil and boil 5 minutes, then pour on first four ingredients in bowl. Mix until smooth and put in large long pan that has been greased.
Bake at 350° for 40 to 50 minutes in 2 loaf pans.
Dissolve gelatin in hot water. Drain beets and set aside. Add beet juice, vinegar, salt and onion to gelatin. Partly chill, then add beets and cucumbers. Chill until firm.
Brown meat in skillet (remove casing from sausage, if necessary). Drain all but 1 tablespoon fat. Remove meat and place in ovensafe baking dish. Stir onion, green pepper and garlic in skillet and saut for 5 minutes. Add to meat. Add tomatoes, water, oregano, basil, salt and spaghetti to casserole. Push spaghetti down into liquid. Cover tightly with foil. Bake at 375° for 30 minutes or until spaghetti is tender. Cover with Mozzarella and Parmesan cheese. Leave uncovered. Bake 5 minutes more until cheese is melted. Serve hot, right from the oven!! Makes 4 servings.
Combine chicken, onion and green peppers. Layer tortilla chips, chicken mixture and cheese. Mix chili powder, garlic, soups, picante sauce and chicken stock together. Pour over layers. Top with grated cheese. Bake at 350° for 30 to 45 minutes. Serves 8 to 10.
Mix all ingredients together in a bowl. (Will work better with hands.) Shape into rolls. Chill and slice.
Cook vegetables until tender; drain and chop. Put into 9 x 12 baking dish.
Preheat oven to 400°. Bring water, margarine and salt to a boil. Reduce heat; add flour. Stir over heat until dough leaves the pan at the sides. Remove from heat. Add eggs, one at a time, beating well after each one. Drop by teaspoonful on greased cookie sheet. Reduce heat to 375°. Bake for 25 to 30 minutes. Great stuffed with chicken or tuna salad. Also for dessert pastries.
Crumble breads. Add onion, celery, sage, margarine, salt and pepper. Mix well. Stir soda into buttermilk. Add to bread mixture with enough broth to mix. Bake at 375° until brown.
Combine oats and buttermilk and refrigerate overnight. Add slightly beaten eggs and melted butter to mixture. In a medium bowl, combine flour, soda, baking powder, sugar, cinnamon and salt. Add buttermilk mixture, stirring enough to barely moisten dry ingredients. For each pancake, drop 1/2 cup batter onto lightly greased griddle. Cook until surface is bubbly and edges are slightly dry, then turn and cook other side. This recipe makes about 26 pancakes. Reduce ingredients by half for smaller family.
Mix these ingredients together and then add to it 2 full cups of sliced peaches, sliced about 1/4 to 1/2-inch thick. Have a 10-inch deep dish greased with oleo or butter.