HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook oatmeal in boiling water, then add shortening, brown sugar and salt. In a separate cup, dissolve yeast in lukewarm water. Put oatmeal mixture in large bowl, then add yeast water. Add 3 to 4 cups of flour and mix until contents of bowl can be removed to floured countertop. Knead in more flour until dough consistency is okay. The dough will feel tacky and can be pinched into a peak, but won't stick to counter. If too much flour is added, sprinkle small amounts of water on the dough. Knead for at least 10 minutes. Put dough in large bowl and cover, allowing it to rise for 1 hour. Remove dough and push it down. Do not knead the dough. Cut the dough in half and put the halves into two greased and lightly floured loaf pans. Cover and let rise 1 1/2 hours. Preheat oven to 350°. Bake loaves for 50 minutes on middle shelf. Remove loaves to cooling rack and cover. Don't slice until cooled to lukewarm.
Cream the butter and sugars. Add eggs and dry ingredients with mixture. Add rest by spoon. Drop by spoon onto cookie sheet. Bake 12 to 15 minutes at 375°.
In a large mixing bowl, beat the cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into pie crust. Chill 3 hours or until set. Zap it with your favorite topping.
Cream margarine, oil and sugar. Add eggs and beat well. Add vanilla and sour milk. Add cocoa, cloves, soda, cinnamon and salt. Add flour and mix well. Add zucchini. Spread in 9 x 13-inch greased pan. Sprinkle chocolate chips on top of batter. Bake at 325° for 40 to 45 minutes.
Put beets and cranberry sauce into saucepan and heat until blended. Stir in orange rind, then cornstarch which has been dissolved in cold water. Cook over low heat, stirring constantly, until thickened. Fine with all pork dishes. Leftovers reheat well. Yields 4 servings. Double recipe to serve 6 to 8.
Spread frozen hash browns in a baking dish. Mix soup with equal canned milk. Melt cheese in soup. Pour mixture over hash browns. Bake at 350° for 30 to 45 minutes.
Boil whole heads of cabbage to soften top leaves. Pull off top leaves; set aside.
Dissolve yeast in warm water. Combine in mixing bowl the next 8 ingredients. Add yeast mixture and flour. Stir well to combine. Let rise in greased bowl to double in size. Punch down. Put into two 7 x 3-inch or one 9 x 5-inch well-greased bread pans. Let rise again about 45 to 50 minutes. Bake at 350° for about 30 minutes. Remove from pans and brush with melted butter.
Drain green beans. Wrap 6 to 8 whole green beans in 1/2 slice bacon and secure with a toothpick. Place in glass dish.
Remove skin and fat from chicken. Combine 1 teaspoon of the cumin, oregano and garlic salt; mix well. Rub into chicken. Lightly brown chicken in oil in large skillet; drain off fat. Combine remaining cumin, picante sauce, water and instant bouillon, mixing well; pour over chicken. Bring to a boil; reduce heat. Cover and simmer 30 to 40 minutes or until chicken is tender. Remove chicken to serving platter; keep warm. Cook and stir sauce mixture in skillet over medium-high heat until liquid is reduced and sauce is slightly thickened. Skim fat from sauce; drizzle sauce over chicken. Serve with additional picante sauce. Yields 4 servings.
Cook rice according to instructions on the box; set aside. Saute finely chopped onion in butter. Scramble eggs and add to onion. Stir in rice. Add soy sauce. Mix well. Heat side dish on low in large frypan until main dish is ready.
Cut up onion. Microwave until soft. In silverstone pan brown meat. Add onion and water and heat to boil. Reduce heat and simmer, covered, about 1 hour. Heat oven to 350°. Pam large casserole dish and pour mixture into it. Pare and thinly slice potatoes. Place on top of meat mixture. Mix remaining ingredients and pour on top. Bake 1 1/2 hours until potatoes are tender. Serves about 6.
Combine soup, mayonnaise and lemon juice. In a 9 x 13-inch pan, layer chicken, broccoli and cheese. Pour soup mixture over all. Bake, uncovered, at 350° for 15 minutes. Place topping on and cook 15 minutes longer, until heated through. Makes 8 to 10 servings.
Combine first 4 ingredients in large roasting pan. Melt butter in saucepan. Add brown sugar and corn syrup. Bring to boil, then lower heat. Stir constantly. Cook 5 minutes. Add vanilla and soda. Pour mixture over first 4 ingredients. Stir until mixture is well coated. Bake at 250° for 1 hour. Be sure to stir every 5 minutes.
Combine the ingredients and pour into the unbaked pie shell. Bake 30 to 40 minutes at 350° until set.
Brown onions in oleo and add all other ingredients; bring to a boil. Add 2 pounds cooked and salted pork or beef and simmer in sauce. Serve on warm buns.
Mix all together in the freezer container. Recipe makes 1 gallon. Freeze ice cream.
Beat eggs until foamy. Add salad oil, sugar, vanilla and shredded zucchini. Mix lightly. Add flour, cinnamon, salt, soda, baking powder and nuts and mix lightly. Butter 2 regular size loaf pans or 6 mini loaf pans. Bake at 350° for 55 minutes.
Cook broccoli in chicken broth until tender. Mix sour cream, soups, mushrooms, juice and cheese. Layer broccoli in a 9 x 13-inch glass dish. Top with chicken. Spoon soup mixture over and spread evenly. Mix crumbs and margarine and sprinkle on top of casserole. Bake at 325° until crumbs brown and casserole is bubbly, about 20 to 30 minutes.
Mix crumbs and 3/8 cup margarine. Press into greased pie pan to make crust. Chop onions and saute in 2 tablespoons margarine until golden. Spread on crust.
Mix all ingredients together. Cut apples and sprinkle with Fruit-Fresh, then dip into mixture.
Take 1 tablespoon Knox gelatine. Add 1/2 cup water and set on stove and stir constantly over low heat until dissolved. Set off and add 1/2 cup cold water. Beat egg whites stiff and add salt. Pour gelatine slowly over egg whites, add sugar and stir. Add vanilla and pour into loaf pan to mold. Cool in refrigerator. Unmold and serve a slice over slice of angel food cake. Top with Cool Whip.
Put flour, salt, pepper and paprika in a bag. Put 2 or 3 pieces of chicken in bag and shake until coated. Put oil in pan or baking dish, then place chicken in dish and bake, uncovered, 30 minutes. Turn over and bake 30 minutes longer or until it is done. (You can freeze this.)
Mash avocados with a fork. Add sour cream and taco seasoning; mix well.
Drain carrots. Arrange layers of carrots, bell pepper and onion in container. Make a marinade of the other ingredients and heat well until blended. Pour over carrots. Keep refrigerated. Will keep for weeks and liquid may also be used again. Recipe may be doubled. Serves 12.
Grate cabbage, carrots and onion. Add vinegar, light Karo syrup, sugar, salt and pepper. Add mayonnaise, one spoon at a time, until slightly juicy. Chill and serve.
Mix first 3 ingredients. Add remaining ingredients. Pour into 2 ungreased 8 1/2 x 4 1/2-inch loaf pans. Bake at 350° for 45 minutes.
Mix first 3 ingredients and press into 9 x 13-inch loaf pan and chill. Mix cream cheese, sugar and milk and fold in whipped cream. Spread mixture over chilled crust and arrange 2 pints of berries on top. Mix Blair pie mix according to directions. Cool 15 minutes then pour onto 1 3/4 cups whipped cream and garnish with berries. Pineapple can be used in place of berries.
Mix together dressing, cream cheese and ham. Roll into ball. Chill. Roll ball in nuts until covered. Serve with crackers.
In a bowl, combine the first 5 ingredients; press lightly into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half; press half into the same baking pan. In a mixing bowl, beat pudding mixes and milk. Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with strawberries, if desired. Yields 12 to 16 servings.
Grease pan. Melt butter and baking cocoa. Stir well. Add sugar and mix. Add eggs, one at a time, and beat. Stir in vanilla, flour and salt. Fold in nuts. Put in pan. Bake at 350° for 25 minutes.
Preheat oven to 375°. Spray an 8-inch baking dish. Place half of the apples in dish; top with corn syrup. Add remaining apples, lemon juice, 1 teaspoon cinnamon and nutmeg. Combine 1/2 teaspoon cinnamon, sugar, salt, margarine, flour and oatmeal. Mix and press firmly over apples. Bake 50 minutes. To serve, top with ice cream or frozen yogurt. Serves 10. Can be refrigerated and baked later.
Using a mixer, mix cream cheese and mayonnaise until smooth. Fold in chives. Spread a slice of ham with cream cheese mix; add a slice of cheese, then spread more cheese mixture. Roll longways into a jelly roll. Chill for several hours. Then cut into 1-inch pinwheels. Great served with chilled olives.
Cook pasta in boiling water until tender. Drain and return to the pan. Beat egg and pour over hot pasta along with butter and cheese. Place over low heat and stir until egg is set on the pasta and cheese is melted.
Preheat oven to 350°. Cream together shortening and brown sugar, add egg and beat until light. Blend or sift together flour, baking soda, salt, ginger and cinnamon. Combine molasses and hot water. Add dry ingredients to the creamed mixture, alternating with the molasses and hot water. Blend until well combined. Pour batter into a greased 8-inch square pan. Bake in preheated 350° oven for 40 to 45 minutes. Serve warm with spiced whip cream or Foamy Applesauce.
Combine all ingredients, except cheese. Layer mixture and cheese in oblong (6 x 9-inch) casserole dish. Bake at 350° until cheese is melted.
Heat jelly, catsup and lemon juice. Add smoked sausage or Little Smokies or meat balls. Cook until heated through.
Butter a 9 x 13-inch pan. Layer sauerkraut in pan. Top with corned beef, then cheese. Pour dressing on top of cheese. Add sliced tomatoes. Dot with 2 tablespoons margarine. Melt 3/4 stick margarine and saute rye crackers for 2 to 3 minutes. Spread on top of dish. Bake at 375° for 35 to 45 minutes or until bubbly.
Preheat oven to 375°. Drain artichokes, coarsely chopped and mix all ingredients together. Bake in a small casserole dish uncovered for 30 minutes. Serve hot with crackers, cocktail bread, or fresh vegetables.
Mix oleo and sugar until light and fluffy. Mix 2 eggs together. Add 2 more eggs and vanilla, then slowly add flour. Grease and flour cookie sheet. Spread dough on, cut into 24 squares. Put 1 tsp. of pie filling in center of each square. Bake at 375° for 30 minutes. Sprinkle with powdered sugar.
In a large saucepan or 4-quart Dutch oven. Brown sausage and onion; drain. Stir in remaining ingredients. Bring to boil; reduce heat. Cover and simmer 15 minutes.
Brown beef, onion, salt and pepper; drain. Add tomato sauce, tomato paste, mustard, Worcestershire sauce, parsley and water to desired thickness. Simmer on medium-low, stirring 45 minutes. Cover bottom of a 9 x 13-inch pan with a little sauce, layer noodles and cheese (makes 5 layers). Bake at 350° for 35 to 45 minutes. Let set 20 minutes; cut and serve.
Combine all the ingredients and pour into round dish. Bake at 350° for 50 minutes.
Mix in qt. jar in order named and shake vigorously. Be sure to always add oil last. It is very good on sliced tomatoes.
Boil small new potatoes in salted water until tender. Drain almost dry. Leave 3 or 4 teaspoons water in kettle. Sprinkle in meal and swish around to coat all potatoes. Heat shortening and fry potatoes until brown, about 10 minutes, turning to brown all sides.
Saute ground beef, onion and celery in melted butter in large saucepan until meat is well browned. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove bay leaf. Makes 2 quarts.
Chop or grind peppers and onions. Combine with other ingredients and boil 20 minutes. Pack in sterilized jars and seal.
Peel the pears, leaving the stem attached. Into each pear, stick 1 clove. Place in deep pot. Add sugar, wine, water and food coloring to give desired color. Simmer very gently until pears are clear and syrup is thick, basting now and then. Chill. Serve cold as salad or dessert.
Put stew beef in casserole pan. Mix remaining ingredients together and pour over beef. Bake at 275° for 3 hours, covered.
Drain the fruit, and mix together. Stir 1 can apricot pie filling over the mixture.
Put first 5 ingredients in mixing bowl and mix well. Add 3/4 cup strawberries and bake at 350° for 40 minutes.
Mix first 2 ingredients and bring to a boil. Add remaining ingredients. Cook slow until changes color or about 20 minutes. Cool and put into freezer bags and freeze and date day. If you don't want creamed corn don't add the cream, just add the butter, salt and sugar.
Combine cucumbers, onions and salt and let stand 3 hours. Drain and add remaining ingredients. Boil until transparent. Seal in jars.
Cook spaghetti; rinse. Chop everything. Then add to spaghetti. Chill. Before serving, add croutons.
Mix first 3 ingredients together. Add rest of ingredients and mix all ingredients together. Pour into Bundt cake pan, greased and floured. Bake at 325° until done.
Pour hot water over cereal. Add buttermilk and sugar. Beat eggs and add to cereal. Add shortening. Add flour, soda and salt. Stir just until mixed. Do not overmix. Put in jars and store in refrigerator. Keeps 5 to 6 weeks. Do not stir when taking out. To bake, fill muffin pans 1/2 full. Bake at 400° for 20 to 25 minutes.
Mix cream cheese and cocktail sauce in a medium bowl. Add remaining ingredients and blend thoroughly. Store in covered container in refrigerator. Serve with bread or rye crackers. Makes approximately 2 1/2 cups. Can use canned beef from Super Market Deli.
Drain pineapple juice and save for topping. Add hot water to Jell-O, stir until dissolved. Cool. Add Seven-Up, pineapple, bananas and marshmallows. Chill overnight.
Boil potatoes in skins, peel and slice. Cut-up bacon fine and fry until crisp. Add onions and saute until tender. Cook sauce ingredients until thick. Add bacon and onions with grease to sauce and pour over sliced potatoes; mix. If you want to make it early, it warms well in microwave.
Mix together and add enough milk and water (about 1 1/2 cups) to make as soft a dough as can be rolled out. Roll out 1 inch thick. Cut into biscuits and place close together in buttered tin. Bake in 350° oven for about 20 minutes.
In large skillet, heat oil. Add sliced sausage, coarsely shredded cabbage, diced onion and crushed garlic. Cook until almost tender (8 minutes). Stir frequently. Add mustard, vinegar, salt and pepper. Stir and heat 4 minutes. Serve.
Cream margarine and sugar. Add eggs. Add molasses. Gradually add flour while mixing, then add baking soda and spices. Roll dough into balls with white granulated sugar, rolled on as a covering. Place on greased cookie sheet and bake at 375° for 8 to 10 minutes. Time in oven determines crispness.
Arrange chicken in baking pan. Salt and pepper. Place pats of butter or margarine on chicken. Pour soup over chicken and add mushrooms. Bake in 325° oven for 1 hour.
Heat oven to 425°. Rinse peas under running cold water to separate. Heat peas, chicken soup, sour cream, 1/2 cup milk, salt and pepper just to boiling in 3-quart saucepan, stirring frequently. Reduce heat; keep warm while preparing biscuits.
Melt butter over medium heat. Add cocoa then add sugar. Stir over medium heat until shiny. Then add milk. Stir until boiling. Take off of heat - add vanilla.
Cook noodles. After noodles are cooked, place in a casserole dish. Add tuna and soup. Add 1/2 can of water to soup; mix well.
Melt oleo. Mix in dry ingredients. Add one egg at a time. Add vanilla and milk. Pour into crust. Bake 40 to 50 minutes at 350°.
Brown meat and chopped onions in melted shortening. Add seasonings and tomatoes. Cover; simmer over low heat for 15 minutes. Add beans. Pour meat mixture into a greased 1 or 1 1/2-quart casserole dish. Top with corn bread batter, spreading carefully with a wet knife. Bake in hot oven at 425° for 25 minutes.
Bring all ingredients to a boil and boil for 3 minutes. Stir constantly. Put in jars and heat seal.
In a 2-quart casserole dish, combine undrained tomatoes and remaining ingredients. Bake in 375° oven for 1 hour or until vegetables are tender.
Pare and cube potatoes. Combine sauerkraut, potatoes (2 cups), sausage, dressing and parsley. Spoon into greased 10 x 6 baking dish. Bake at 350° for 25 to 30 minutes. Sprinkle cheese and green pepper strips over the top. Bake 5 minutes more.
Cook rice, salt and water for 20 minutes, turning once. Add remaining ingredients and cook 5 minutes, stirring every minute. Sprinkle with nutmeg.
Saute barley and rice in 2 tablespoons butter. Put into casserole dish. Saute onion and mushrooms separately. Add to casserole with chicken broth and season with salt and pepper. Bake until broth is absorbed 30 to 45 minutes at 350°.
Cook together milk, sugar, margarine and vanilla for 9 minutes. (Begin timing when mixture starts to boil.) Remove from heat and add chips and marshmallow cream. Pour into a 9 x 13-inch pan. Let cool.
Fry bacon until crisp and remove from pan. Place shredded cabbage in hot bacon oil. Add salt and pepper. Cook until tender. Add sugar and cook 10 more minutes on medium high.
Cut 1 pound loaf of day old white sandwich bread into cubes. Spread half of bread in greased 9 x 13-inch baking dish. Cut cream cheese into small cubes. Sprinkle half over bread in pan. Repeat, layering with remaining bread and cheese. Whisk eggs, milk and syrup in large bowl. Pour over bread. Cover and refrigerate overnight. Preheat oven to 350°. Bake uncovered 30 to 40 minutes until knife comes out clean. Let stand 15 minutes. Serve warm with additional syrup. Serves 10.
Toss veggies with cheese and crumbled bacon. Mix salad dressing, sugar and vinegar. Add dressing to vegetable mixture. Store in refrigerator.
Cream Crisco and sugar. Add egg. Add liquids and flour alternately. Place large bowl, cover, and put in refrigerator. When ready to cook, roll out and cut with biscuit cutter. Let rise 15 minutes before cooking. Bake at 350° until light brown.
Mix dill weed, garlic powder, lemon pepper and dressing with oil. Pour onto crackers and mix. Put in Ziploc bags or airtight container.
Melt butter. Add hot sauce (3/4 bottle) and Worcestershire sauce to color. Sprinkle in red peppers and garlic salt. Add dash of lemon juice. Simmer.
Peel and slice carrots. Cook until tender and drain. Saute onion in oleo. Add cheese. Heat until melted, stirring constantly. Stir in carrots. Spoon in 2-quart baking dish. Top with potato chips. Bake at 350° for 20 to 30 minutes until bubbly. Makes 12 servings.
Mix cake as directed on box. Pour 1/2 batter in 9 x 13 cake pan and bake for 20 minutes at temperature listed on box. Remove cake from oven. Put 1/2 the caramel spread in a saucepan with a small amount of butter to get warmed for easier spreading.	Once warmed, pour the caramel over the cake and spread it. Sprinkle 1 c. of pecans and 4 oz. of chocolate chips over that. Pour the remaining batter on top of the cake and bake for approximately 20-30 minutes. When bringing out of the oven, put rest of chocolate chips over top of cake along with rest of the caramel spread so they melt a little. When all done, spread another cup or 2 of pecans over top. Enjoy!
Hand beat shortening, sugar, egg, milk and vanilla until creamy. Add combined flour, soda and salt. Mix well. Stir in cereal. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 3 dozen.
Beat all together. Pour into a greased jelly roll pan. Bake in a 350° oven for 25 to 30 minutes. Cool and frost.
Mix first 4 ingredients together thoroughly.	Place 1 vanilla wafer in the bottom of each cupcake liner. Fill 3/4 full of cream cheese mixture. Bake at 350° for 15 minutes. Place cherry pie filling on top of each baked cupcake. Makes 22 to 23 cupcakes. Blueberry or any pie filling makes a good topping.
Mix flour, sugar, buttermilk and soda together. Melt butter and pour into square baking dish. Add flour mixture and stir in fruit. Bake at 350° until done.
Rub duck pieces well with salt and pepper, and brown well in the butter in a deep heavy pot on top of the stove. Reduce heat. Add pieces of apples and onion and the wine. Cover tightly and cook over very low heat until nearly tender (about one hour).
Mix pudding and milk together and beat for 4 minutes. Add condensed milk and Cool Whip. Layer vanilla wafers, bananas and pudding mixture until all used. Chill and enjoy!!!
Mix and spread over any type of thickened fruit. Bake 45 minutes at 325°.
Wash and debone chicken breast. Pat dry. Coat with Italian bread crumbs, after seasoning with salt and pepper. Place in a pan lined with foil. Spray with Pam cooking spray to keep breasts from sticking. Melt the Promise margarine and drizzle over the chicken breasts. Sprinkle with rosemary. Cover with foil and place in preheated oven at 350° for 35 to 40 minutes.
Cook sausage, onion and bell pepper together; drain off grease. Wash and cut up cabbage; put in with sausage. Pour tomatoes on top of cabbage. Cover; cook on low for about an hour. It is better warmed up the next day.
In a 2-quart bowl, combine sugar and milk. Add butter or margarine. Cook, uncovered, on High 5 minutes, until mixture comes to a full rolling boil, stirring twice.
Preheat oven to 350°. Generously grease a 9 x 12-inch dish. Combine the broccoli, soup, mayonnaise, cheese, onions and egg. Blend well. Pour into a prepared dish. Sprinkle with cracker crumbs and dot top with butter. Bake about 35 minutes.
Mix cornstarch with water. Bring to boil until mixture thickens. Cool. Pour into containers.
In 2-quart saucepan, cook onions until tender. Stir in tomatoes with liquid, garlic, basil, sugar, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally to break up tomatoes. Cook for about 45 minutes to 1 hour.
Rise once and roll out. Let rise until double in size, then fry. Glaze or sugar while doughnuts are warm.
Preheat oven to 350°. Lightly grease bottom and sides of a 9 x 13-inch pan. Place bread in bottom of pan. Sprinkle sausage over bread. Sprinkle cheese over sausage. Mix eggs and milk. Pour over cheese. Do not cover pan during baking. Bake for 45 minutes. Serve hot.
Combine soup, water and corn. Stir well and cook on low heat for 30 to 45 minutes.
Mix all together in a baking dish; cover. Bake at 300° for 45 to 60 minutes. Makes 6 servings.
Mix all ingredients, except broccoli. Cut broccoli into small pieces; toss all ingredients and cover. Chill overnight.
Thoroughly mix oil, dry dressing mix and dill weed. Add oyster crackers and stir to coat with oil mixture.
Boil milk, cinnamon and lemon peel; let cool. Beat rapidly the egg yolks, egg whites, sugar and vanilla extract; add this to the milk mixture. Pour desired amount of caramel into baking dish, then drain entire mixture onto dish. Place a baking pan full of water in oven, then place other pan over and bake at 350° for 1 hour. Makes 6 servings.
Mix sugar and milk. Boil until it forms a soft ball in cold water. Remove and add peanut butter and vanilla. Pour into buttered pan and let cool.
Mix all ingredients together and simmer for 20 minutes. Stir occasionally. Add your wieners and simmer 30 to 40 minutes longer, then put into crock-pot.
Combine oil, eggs, sugar, zucchini and vanilla in large mixing bowl. Mix well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat, stir in nuts. Spoon batter into well-greased tube pan. Bake at 350° for 1 hour.
Measure into mixing bowl 1/2 cup warm water. Add the yeast. Stir in the milk, sugar, salt, eggs, margarine and flour. Beat until smooth (100 strokes). Cover and let rise until light (about 1 hour). Beat down and pour into greased 10-inch tube pan. Let rise within 1-inch of top of pan. Bake until golden brown and crusty. Bake at 350° for 45 to 50 minutes.
Grate cabbage, apple and carrots; mix these together with mayonnaise. Add sugar and salt to taste.