HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine one cup milk, 1/2 cup butter, salt and 1/2 cup sugar in a large saucepan until just warm. In a small mixing bowl, combine yeast and water until yeast is dissolved. Add remaining sugar. When yeast mixture begins to foam, add to milk mixture. Mix well. Fold in egg. Add flour and knead just until smooth. Roll dough out on a floured surface to a 16 x 12-inch rectangle. Sprinkle with cinnamon-sugar mixture to taste. Dot with remaining butter. Roll up dough lengthwise and cut into 1-inch slices. Place on a lightly greased baking sheet. Cover and let rise 25 minutes or until double. Bake at 375° for 12 to 15 minutes. Combine powdered sugar, remaining milk and vanilla. Drizzle over rolls. Makes 1 1/2 dozen rolls.
Add soda to dates and cover with boiling water. Let cool. Cream sugar and butter. Add egg and beat well. Sift dry ingredients and add to mixture, then add date mixture and nuts. Let rise in loaf pan 15 minutes, then bake 1 hour at 300°. Makes 1 loaf.
Mix together potatoes, milk, salt and spices. Cream butter, sugar and eggs. Add to potato mixture and blend well. Pour into greased baking dish and bake at 350° for 1 1/2 hours or until done. Stir twice while baking.
Drain and flake salmon after removing skin and discarding bones. Add other ingredients, mixing well. Chill several hours. Serve with crackers.
Stir dry ingredients together. Cut in oleo with pastry blender. Add egg, bananas, oats and nuts; mix well. Drop by spoonfuls, about 1 inch apart, onto ungreased cookie sheet. Bake in 400° oven for about 15 minutes.
Cook yellow rice as directed; mix with Mexicorn, butter and soup. Grate Cheddar cheese on top. Bake at 350° until cheese is melted.
Heat milk over boiling water in top of double boiler. Lower heat and add seasonings and butter. Simmer about 15 minutes; add oysters and cook 15 more minutes. Pour into bowls and top with a pat of butter and parsley. Serve with oyster crackers. Serves 4.
Boil the first 4 ingredients together for 2 minutes. Mix in remaining ingredients. Spoon onto wax paper or cookie sheets. Refrigerate to harden.
Dip pork chops in beaten egg and milk. Dip in bread crumbs. Fry in oil until golden brown on both sides. Bake at 350° for 1 hour.
Mix flour and soda. Cream butter and add other ingredients, one at a time, mixing after each addition. Turn into a greased 9 x 5-inch loaf pan and bake at 350° for 1 hour or less.
In a large bowl, combine the sugar and flour; add the butter. Cut in pieces and rub with your fingers until mixture is reduced to fine crumbs. Stir in nuts; spoon out and set aside 1 cup of this mixture for topping. To the remaining crumbs, add the soda and salt.
Combine first 2 ingredients, bring to a boil and set aside to cool. Mix remaining ingredients and add sugar and water mixture. Freeze in two 1-gallon zip lock bags. Remove from freezer approximately two hours before use to thaw. Put in punch bowl and add two bottles of ginger ale per bag.
First Layer: In bowl, mix 1 package jello with 1 1/2 cups boiling water until jello is dissolved. Cool until lukewarm. Pour into 9 x 13 pan. Refrigerate for 30 to 40 minutes until jello sets.
Place chicken in bottom of 13 x 9-inch pan. Sprinkle onion over chicken. Slice cheese over chicken completely. Place mushrooms over cheese; crumble Doritos over mushrooms. Blend soups and tomatoes together and pour over chips. You may want to top this off with a little more cheese on top. Bake at 350° for 1 hour.
*I always include mashed fresh strawberries or frozen strawberries with their juice to give it a pink color.
Combine first 3 ingredients. Add ginger ale last, just before serving. One may want to freeze some of the punch with pineapple slices, cherries, etc. Serves 30.
Boil chicken and debone. Melt Velveeta cheese and Ro-Tel in microwave. Boil onion until done. Combine all ingredients except Tostitos. In casserole dish, put a layer of mixture, layer Tostitos; repeat until all gone. Sprinkle shredded cheese on top. Bake at 350° until bubbly.
Combine all ingredients except sauce, adding eggs last. Mix well. Heat 2 tablespoons salad oil in skillet and spoon in 1/3 cup egg mixture to form each cake. Fry over high heat until puffed and delicately browned, turning once. Stack several cakes for each serving and pass Egg Foo Yong Sauce. Makes 6 cakes.
Drain orange, saving juice. Dissolve jello in boiling water. Add juice. Chill until thick. Fold in rest of ingredients. Chill until firm.
Cut bread into thirds, then cut each piece in half lengthwise, making 6 pieces. Spread each piece of French bread with margarine. Top each piece with prepared pizza sauce. Cover sauce with sliced pepperoni. Top meat with sliced fresh mushrooms, chopped green pepper and, if desired, sliced black olives (about 2 cups total). Sprinkle lots of Mozzarella cheese over veggies. Sprinkle Mozzarella with Parmesan.
Cook cornbread according to instructions on box. When cooled, break into small pieces. Add rest of ingredients. Top with additional cheese, if desired. Chill before serving.
Place cabbage in a greased baking dish. Brown hamburger and onion. Stir in rice. Place meat and rice mixture on cabbage. Cover with tomato soup and water.
Mix all ingredients and cook until thick. Pour into baked pastry shell; place meringue on top. Delicious. Serves 6.
In bowl, mix all ingredients, using just enough milk to moisten. Batter should be stiff. Drop by tablespoon into deep oil at 325° and fry to golden brown. Roll in powdered sugar and serve warm.
Mix together, chill and serve. Great with a vegetable platter or watered down as a salad dressing. Can be made the day before.
Preheat oven to 375°. Cook lasagna noodles according to package directions. Cool in large bowl of cold water; set aside. Saute onion and red pepper with 3 tablespoons of butter or margarine, until tender, about 5 minutes. Combine spinach, onion, red pepper, 1 1/2 cups shredded Mozzarella cheese, Ricotta cheese, 1/2 cup Parmesan cheese and egg; set aside. Melt 1/4 cup of butter or margarine in saucepan. Stir in flour. Add pepper and salt. Stir in milk, cream and remaining Parmesan cheese. Bring to boil, stirring constantly. Boil and stir until thick. Remove noodles from water. Pat dry with paper towels. Spread about 1/2 cup of spinach mixture over each noodle. Roll up jelly roll fashion starting at short end. Spread a small amount of sauce on the bottom of buttered 2-quart rectangular baking dish. Place rolls in dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining shredded Mozzarella cheese. Bake 30 to 35 minutes or until hot and bubbly. Serves 4 persons. Add toss salad and garlic bread for a complete meal.
Plumb (cook) raisins in 1 1/4 cups of water; cook slowly about 10 minutes. There will be some liquid left on the raisins; cool. Melt 4 tablespoons of oleo and cool some. Add sugar, oleo and applesauce. Mix soda and spices with flour. Add flour mixture and raisins a little at a time, mixing well after each addition, including any liquid left on raisins and nuts. Pour into a Bundt pan that has been greased and floured and bake 1 hour at 350°.
Heat oven to 400°. Grease a 9-inch pie plate. Mix ham, vegetables and Parmesan cheese in plate. Stir baking mix, milk and eggs with fork until blended. Pour into plate. Bake for 25 minutes or until knife inserted in center comes out clean. Bake for 30 minutes if using Bisquick reduced fat baking mix.
Make up dry and keep for individual cups of tea, hot or cold. Use 2 to 3	teaspoons per	cup. (Sugar may be omitted and added to cup per individual taste.)
Mix Jell-O, almonds and coconut together; stir in milk and flavoring. Chill for 1 hour. Shape into strawberries; roll in red sugar. Insert almond slivers for stems. Store in tight container in refrigerator. (Use 1/2 teaspoon of mixture for each strawberry.) Yield: 50.
Combine all ingredients in large mixer bowl. Blend at low speed; beat 3 minutes at medium speed. Pour into a greased and floured 12 x 8-inch pan. Bake at 375° for 30 to 35 minutes.
Mix all ingredients together except eggs and cheese. Beat eggs well. Mix with corn. Sprinkle cheese on top. Bake at 350° for 1 hour.
Defrost potatoes. Add salt, onions, sour cream and cheese. Mix and pour into buttered 9 x 13-inch casserole. Pour melted butter over casserole and bake at 350° for about 45 minutes. Serves 10 to 12.
Brown ground beef with taco seasoning mixture. Combine 1/2 jar (8 ounces) picante sauce with cream cheese. Spread in bottom of 13 x 9-inch pan. Top with ground beef, then remaining picante sauce. Top with shredded cheese.
Drain corn well. Melt butter in skillet (cast-iron works best). Add corn, green pepper, red pepper or tomatoes, onion, salt and pepper. Cook until all liquid has cooked out. Stir frequently. Add sweetener and serve.
Mix dry ingredients. Cream the butter and add egg and vanilla; beat well. Add flour mixture and nuts. Refrigerate until well chilled, several days if needed. Shape into 1-inch balls. Place on ungreased cookie sheet 1 inch apart. Bake at 350° for 13 minutes. Watch carefully to avoid burning. Let cool for just a few minutes before removing cookies with a spatula to silver foil where they should cool completely before placing in tin container with tight lid (preferably). Put a little silver foil on top of cookies after they are placed in container to retain crispness.
Saute meat in fat. Add next 7 ingredients, using only 1/2 cup of celery. Simmer for 1 hour. Cook spaghetti and drain. Add sour cream, remaining celery and spaghetti to meat mixture and mix well. Put in a 14 x 9 x 2-inch casserole. Sprinkle top with slivered almonds. Bake, covered, at 325° for 30 minutes. Serves 8 to 10.
Scoop out center of potatoes; mix it with sour cream and Ranch dressing. Fill potatoes with mix and sprinkle with cheese. Bake 12 to 15 minutes at 375°.
Mix soy sauce, vinegar, brown sugar and honey. Pour over tenderloin in 8-inch square pan. Cover with plastic wrap and marinate overnight. Turn several times.
Dissolve jello in the cup of boiling water. Add cold water to make 1 cup. Add lemon juice. Mix together until semi-congealed. To crushed pineapple, add the nuts, celery, cranberry relish and apple. Pour into a 2-quart dish (oblong). Chill; cut into squares. Serves 12 to 15.
Mix ingredients in order given and put in well-greased pan (I use a Bundt or tube pan). Bake at 350° for 45 minutes.
Cook flour and milk until thick, stirring constantly. Cool. Take flour and milk (after cooled) and mix with remaining ingredients. Add food coloring of your choice.
Mix the Jell-O "powder" with the Cool Whip and whip with beater. Add rest of ingredients and chill in a 9 x 9-inch dish.
Cream the Crisco and sugar. Beat in eggs, one at a time. Add flour and cocoa alternately with milk. Add vanilla last. Bake at 350° for 1 hour and 15 minutes.
Combine all ingredients (except soup) in order listed. Mix well. Form into patties and roll lightly in flour. Brown on both sides in butter or margarine (1/2 stick). Pour soup with one can of water over meat patties and simmer in covered pan for 45 minutes.
Cream butter and sugar. Add eggs. Sift flour with spices and add with milk. Add prunes and nuts, then soda dissolved in a little boiling water. Beat for 1 minute. Bake 40 minutes at 350°.
Cut venison into 1/2-inch serving size pieces. Dip in flour seasoned with salt and pepper. Heat butter in skillet. Brown meat quickly and evenly. Put venison in shallow pan and cover with venison marinade. Cook in slow oven (300°) until tender (about 2 hours). Watch and add water from time to time if necessary.
Mix all ingredients together. Good for celery, cauliflower, tomatoes, broccoli or any raw vegetable.
Boil together water, vinegar, sugar and salt; let cool. Pack a gallon glass jar (or smaller) with cukes. Add 2 cloves, slice of onion, clove of garlic and 1/2 teaspoon of pickling spice. Place dill on bottom and top of pickles. Pour cooled vinegar solution over cucumbers and close cover. Let stand at room temperature, then place in refrigerator. Ready to eat in 24 hours. Lasts a month.
Heat oven to 400°. Beat egg; stir in milk and oil. Mix remaining ingredients just until flour is moistened. Fill muffin cups 2/3 full. Bake 20 to 25 minutes.
Stir all together. Bake in a 9 x 13-inch for 40 minutes at 350°.
Pound cutlets with mallet. Dip in eggs. Mix bread crumbs together. Cover dipped cutlets with crumbs. Dip back into eggs. Cover with crumbs again. Brown in skillet with 1/2 stick butter and 3 tablespoons lemon juice. Place in pan with 1/2 stick butter. Bake in oven at 275° for 1 hour. Cover with foil while baking. Serve with lemon juice.
Combine first 3 ingredients in a zip-lock bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400 degrees. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in a 11 X 7 inch baking dish coated with cooking spray. Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired. Yield: 4 servings. Prep time: 1 hour, 10 minutes. Cooking time: 15 minutes.
Boil vinegar and sugar together for one or 1 1/2 minutes. Pour on kraut. Let stand overnight.
Cream butter and sugar in a small bowl: blend in honey or corn syrup and vanilla. Add eggs, one at a time, beating well after each. Combine flour, cocoa, and salt, gradually add to the creamed mixture. Stir in nuts. Pour into a greased 9 x 9 x 3/4 in. pan, (or double the recipe and use a 13 x 9 in. pan.) Bake at 350 degrees for 25 to 30 minutes or until the brownies begin to pull away form the sides. Cool. Frost with your favorite frosting or eat as they are. Yields: 16 brownies.
Mix well; spread on cookie sheet and bake 30 minutes at 350°. Let cool enough to handle. Roll into balls about 1 inch and roll in powdered sugar.
Beat cream cheese with electric beater. Mash and add potatoes and remaining ingredients, except paprika. Mix until just combined. Spoon mixture into lightly buttered 2-quart casserole and sprinkle with paprika. Cover and refrigerate overnight. Remove 15 minutes before baking. Uncover and bake at 350° for 30 minutes or until thoroughly heated.
Beat eggs until light. Beat in sugar; add flour, soda and pineapple and mix well. Add nuts. Bake 40 minutes in greased and floured pan.
Cook potatoes in salted water in covered saucepan for 10 minutes. Dice into cooking liquid. Add remaining ingredients; mix well. Heat to serving temperature. Makes 12 servings.
Melt chocolate pieces in a double boiler and stir in peanuts. Drop by spoonfuls onto waxed paper.
Stir sugar, egg and vanilla together in bowl (don't beat hard). Sift flour with salt and soda; stir in. Add nuts. Spread stiff batter in greased, shallow 8-inch square pan. Bake at 350° for 20 minutes until brown, but should still be soft. Leave in pan. Cut into squares or bars. I roll them in powdered sugar to prevent them from sticking to each other.
Bring 1 cup apple cider or juice to boiling. Dissolve gelatin in boiling cider. Stir in remaining cider or juice. Chill until partially set. Fold in apple, celery, and pecans. Pour into a 3-cup mold, or spoon into 6 individual molds. Chill until firm.
Heat butter and oil. Saute onions until translucent. Season veal with salt and pepper. Sprinkle on paprika. Brown veal on both sides in oil. Add can of tomatoes and simmer for 1 1/2 hours or until tender. Add peas about 15 minutes before cooking is completed. Serve over noodles.
Grate cheese and garlic. Cut cream cheese into squares; leave until it reaches room temperature. Add cream cheese to pimento cheese spread and other grated cheeses. Mix well together. Roll into logs or balls. Place on wax paper; roll in paprika. Keep in refrigerator. Makes 2 large cheese balls or 4 cheese logs.
Cook sausage in large skillet or Dutch oven over medium heat until browned. Drain off excess fat. Add celery and onion and saute several minutes. Stir in tomato sauce, water, pork and beans and mustard. Bring to a boil. Stir in potatoes. Pour into greased 3-quart casserole. Cover and bake in a 350° oven for 40 minutes or until potatoes are tender. Uncover and sprinkle with cheese on top. Return to the oven and bake 5 to 10 minutes longer. Makes 6 servings.
Put dried beef in bottom of pan, then put in cooked chicken. Then put 1/2 cup of water and golden mushroom soup over chicken. Cover. Bake at 400° until tender. Serve with rice.
In 2 quart casserole. Combine apples, cranberries and granulated	sugar.	Top with mixture of remaining ingredients. Bake in 350° oven	for 1	hour or until bubbly and lightly brown. Makes 8 servings.
Sift together the dry ingredients. Cream the shortening, peanut butter, sugar, eggs and vanilla. Add dry ingredients with milk. (It is best not to add all dry ingredients at once.) Drop by rounded teaspoonful on an ungreased cookie sheet. Dip a fork in water to make a lattice design on the cookies. Bake for 7 to 8 minutes or until slightly browned on the bottom.
Fry garlic in oil and remove garlic. Saute chicken (hot oil). Add onion, tomato, parsley, paste and 1 can of water. Remove chicken when done and take meat off bone and save. Use juice from chicken to cook rice in. When rice is almost done, add chicken, capers, pimentos, olives and green peas.
Mix all together. Add 3 cups water and cook until thickens. Cool 2 hours. Add 9 ounce tub Cool Whip. Drain 1 can Mandarin oranges and add.
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. Mix the rest of ingredients and fill tomatoes. Refrigerate several hours. Makes 16 to 20 tomatoes.
Combine lemon jello with 2 cups boiling water. Mix cream cheese and crushed pineapple with juice. Set in refrigerator until soft. Add Dream Whip, without vanilla. Mix into ingredients and refrigerate.
Brown sausage, pepper, celery and onion together in a skillet. Drain. Combine remaining ingredients; add the meat mixture and bake in a greased casserole at 350° for 1 hour. Serves 8 generously. Delicious with chilled green asparagus!
Thinly slice the sausage and slowly brown in large heavy saucepan. Take out sausage and saute onions, celery and green pepper. Add tomatoes and cook until it looks mushy. Add sausage back and cook 20 minutes. Add diced chicken, stock, mushrooms, black pepper, salt and red pepper and cook for 20 minutes. Add green onion and rice and cook slowly, covered, for 45 minutes.
Bake in pie crust at 350° for 40 minutes or until custard like consistency.
Boil all together for 5 minutes. Set off heat and cool for 5 minutes. Pour 1 bottle or 1 package of Certo into it. Blend in. After 5 minutes, pour into jar, while hot. Wash and boil jars and lids.
Knead dough and let rise twice. Make into rolls and bake in 350° oven until brown.
Wash collards. Remove any tough stems. Cut in small strips. Place in large saucepan in pressure cooker. Add remaining ingredients, cover and cook until tender.
Combine dry ingredients. Add water, oil and egg yolks. Beat until smooth. Set aside. Whip egg whites with cream of tartar until stiff peaks form; fold into batter. Bake in an ungreased tube pan at 325° for 70 minutes. Immediately invert pan and cool. Remove from pan.
Brown garlic and sausage in olive oil. Add onions and peppers 5 minutes before sausage is done. Remove sausage and drain all but 1 tablespoon oil. Cut sausage into 2 inch pieces. Add tomato paste, water and sausage. Simmer for 1 1/2 hours. Serve on crusty, hearty rolls or as a side dish for a buffet.
Cream sugar, eggs and margarine. Sift dry ingredients together in a separate bowl. Add to creamed mixture alternately with the buttermilk. Mix thoroughly. Chill dough for 2 to 3 hours. Keep unused dough refrigerated while patting out other small portions on heavily floured board. Cut with shaped cookie cutters. Don't pat dough less than 1/4-inch thickness, the thicker the cookie the better cake-like texture. Let stand on ungreased cookie sheet for 5 minutes before baking. Bake at 400° for 5 to 7 minutes.
Cream shortening, sugar and egg well. Add rest of ingredients and mix thoroughly but do not beat too much. Bake in greased, floured, bread pan for about 50 minutes in 350° oven.
In a large bowl, combine eggs, milk and bread crumbs. Add to ground beef, salt, pepper and other ingredients. Mix well to combine. Refrigerate for 1 hour. Shape into 1-inch meatballs. Fry until brown. Place cooked meatballs in large pan. Add 1 bottle barbecue sauce and heat until hot. Do not boil.
Saute onions in butter until limp. Using a food processor, coarsely shred or thinly slice the carrots. Add to onion and cook over medium heat, stirring frequently, for 5 minutes. Mix in mayonnaise, horseradish and seasoning.
Boil water. Add Jell-O and both pudding packages. Stir and cook until thick and clear. Cool in ice water and set in refrigerator until thick. Gently fold in Cool Whip, fruit and marshmallows.
Place roast in crock-pot. Add onion, sprinkles of spices and water. Cook on low overnight. Separate bone and fat; mince meat. Clean pot and replace meat. Add bottle of barbecue sauce and cook on low for 8 hours more. Stir 2 to 3 times while cooking. Serve on hamburger buns.
Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 shredded cheese and 1/2 can onions. Mix in 8 x 12-inch baking dish. Bake, uncovered, for 20 minutes. Separate rolls into 2 rectangles, pressing together cuts. Cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice. Bake, uncovered, 15 minutes longer. Top lattice with rest of cheese and onions. Bake, uncovered, 3 to 5 minutes more.
Mix sugar, cornstarch and boiling water in saucepan. Bring to a boil, stirring constantly. Add fruit. Put the fruit in baking dish and dot with dough.
Cut tops off oranges. Using a grapefruit knife, scoop out pulp. Chop pulp; mix with dates, coconut and dash of aromatic bitters. Spoon into orange shells. Place in 10 x 6 x 1 1/2-inch baking dish. Pour a little water around oranges. Bake in slow oven at 325° for 25 minutes. Top each orange with a marshmallow. Bake 8 to 10 minutes more until the marshmallows are golden. Makes 5 servings.
Line roasting pan with 2 layers of heavy-duty foil. Place ham in pan. Poke holes on bottom and top of ham with long-tined fork. Pour hot sauce on bottom and poke with fork so hot sauce penetrates. Turn over and poke holes in top and add hot sauce. Pour Coke over top and close foil over top. Cook in a 250° oven overnight (8 hours). Let cook completely.
Mix cream cheese, sugar, eggs and vanilla until smooth. Line cupcake pans with paper inserts and place a cookie in each. Put 1 Tbsp. of batter on each cookie. Bake at 350 for 15 minutes. Cool then top each with cherry pie filling.
Cook cornbread and cool completely. This can be done a day ahead. Crumble cornbread into a large bowl; sprinkle with salt, pepper, poultry seasoning and parsley.
Heat apple juice in pot pan; add sliced apples and cook about 5 minutes or until apples become tender; take the apples out of pan and set aside. Reserve the juice!
Mix together the last 5 ingredients and pour over the cucumbers, onions and pepper. Mix well until sugar is dissolved. Put in container and freeze. After opening, keep refrigerated.
Drain cherries, reserving 1 cup juice. Chop cherries. Stir together gelatins and 2 cups boiling water until completely dissolved. Stir in reserved cherry juice, sugar, port, and lemon juice. Stir in cherries. Lightly spray a 10-cup ring mold or Bundt cake pan with vegetable cooking spray, and pour half of gelatin mixture into mold. Chill 2 hours or until almost set. Stir together remaining gelatin mixture, cream cheese, and pecans, blending well. Pour over slightly set gelatin mixture in mold. Chill 6 hours or until firm. Garnish, if desired.
Mix dry ingredients. Toss in buttermilk and eggs. Beat well and then put in a buttered baking dish and cook at 350° for about 1 hour. Watch time as sometimes it cooks faster. Don't overcook. Spoon onto plates, smother with butter and eat.