HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Stir in milk, 1/4 cup sugar, salt, egg, shortening, cocoa and 1 1/2 cups of flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough and roll into a rectangle, 15 x 9 inches. Spread with margarine. Mix 1/4 cup sugar and cinnamon; sprinkle over rectangle. Roll up, beginning at wide side. Cut into 1 inch slices and place slightly apart in greased rectangular baking pan, 13 x 9 x 2 inches. Let rise until double, about 45 minutes. Heat oven to 375°. Bake 25-30 minutes. While warm, frost rolls with creamy frosting. 15 rolls; 160 calories easy.
Mix milk, sugar and salt in pan. Bring to a boil. Cook 5 minutes; stir constantly. Time when mixture starts to bubble around edge of pan. Remove from heat; add marshmallows, chocolate chips and vanilla. Stir vigorously for 1 minute, until marshmallows and chocolate chips have melted. Garnish with nuts. Pour out on greased cookie sheet.
Mix sugar, cocoa and flour together. Sift out any lumps. Add milk and vanilla. Cook over medium to low heat, stirring often until mixture becomes thick like gravy. Remove from heat and add margarine. Serve hot over biscuits for breakfast.
Put ingredients in a crock-pot in order listed. Stir. Cook on low for 10 to 12 hours. Or cook on high for 5 to 6 hours.
Mix dry ingredients together; then add milk. Batter should be fairly thick. Add onions and mix thoroughly. Drop by tablespoonfuls into 1/2 inch of oil in skillet. Flatten slightly when you turn them. Brown on both sides until crisp.
Cook and drain noodles. Mix together corn, mayonnaise, milk, broccoli, 1/2 of onions and meat. Stir in egg noodles and 1/2 package cheese. Put rest of cheese and onions on top. Bake in 350° oven for 15 minutes or until hot. Microwave time 5 minutes or until hot.
Put strawberries and sugar in boiler and let come to a boil. Add Jell-O and let cool. Put Carnation milk in refrigerator freezer in ice tray and let set until it begins to ice around edges. Beat like whipped cream and add cooled strawberry mixture. Mix well and pour in crust made from vanilla wafers.
Dissolve yeast in warm water. Set aside. Mix salt, 1/2 cup sugar, shortening and boiling water in large bowl. In smaller bowl, mix eggs and 2 tablespoons sugar. Beat well until the sugar is dissolved. Add to mixture in large bowl. Add 4 cups flour to mixture and stir well, then add the yeast and water and mix well. Add last 4 cups flour and stir real well. Cover and let rise in refrigerator. Punch down. Form in balls the size of walnuts. Place in greased pan, not touching. Cover and let rise until doubled.
In sauce pan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. Lightly salt tomato halves and place with cut side down on a paper towel for 15 minutes to absorb excess moisture. In small bowl, combine spinach, bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne pepper.	Mix well. Place tomato halves, cut side up in shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded Parmesan cheese if desired. Bake at 350° for 15 minutes. Yield: 6 servings.
Season roast with ingredients. Place all in cooking bag and bake on 350° for 2 hours until done.
Mix all ingredients together and place in a 9 x 12-inch dish. Refrigerate.
Combine first 4 ingredients in medium size glass bowl. Gradually stir in milk. Microwave on High for 5 minutes, stirring once during cooking. Microwave on High 1 to 2 minutes until thickened. Stir in margarine and vanilla. Pour into cups or 8-inch baked pie shell.
First, prepare the strawberries, cut and put on sugar. Stir and let set.
Cream first 6 ingredients. Add alternately flour and soda mixed in sour milk.
With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/4-inch slices. With meat mallet, pound each slice to about 1/8-inch thickness.
Cook macaroni with salt and drain. While macaroni cooks, prepare tomatoes, cucumber, pepper, onion, eggs and radishes. Mix together and add salt and pepper to taste with mayonnaise.
Preheat oven to 425 degrees. Lightly oil spray 12 muffin cups with nonstick cooking spray.
Mix flour and soda; add all ingredients. Pour into greased and floured tube pan or loaf pans. Bake at 325° until done.
Spread peanut butter on one slice of bread and spread jelly on the other slice. Then put them together, then cut in half. Then eat it.
Combine apricots and coconut; stir in condensed milk, mixing well. Shape mixture into 32 small balls; roll in sugar. Let stand until firm.
Place chicken, vegetables and dill in a large kettle. Add water to cover (about 2 1/2 quarts). Cover and bring to a boil over high heat; skim foam. Add salt and pepper. Cover; simmer for 2 hours. Remove chicken and vegetables; set aside to cool. Pour broth through strainer. Slice carrots and dice chicken; return to broth. Discard all other vegetables and bones. Add noodles to soup and heat through. Yields 10 servings.
In a 3-quart saucepan, cook bacon. Set aside and crumble. Drain grease. Melt margarine and cook onion and celery until soft. Add chicken broth, potatoes, carrots, parsley and bacon. Cook until potatoes are done, about 20 to 25 minutes. Blend together milk and cornstarch; stir into broth. Heat thoroughly; do not boil. Add Worcestershire and pepper. Top serving dishes with dash of pepper and more bacon bits, if desired.
Use a food processor to grind cranberries, oranges and the apple. Mix with other ingredients. It's a wonderful salad for the holidays.
Mix flour, margarine and walnuts together. Press mixture into bottom of a 13 x 9-inch pan. Bake for 20 minutes at 350°. Cool completely. Mix cream cheese, confectioners sugar and Cool Whip. Spread over cooled crust. Mix together pudding and milk until thick. Spread over cream cheese layer. Top with remaining Cool Whip. Sprinkle with nuts. Chill 1 hour.
Cut meat into cubes. Fry meat and onions (onions should be clear). When done, add cabbage and stir, fry about 2 minutes. Add noodles, water and seasonings. Cook until noodles are tender.
In a saucepan over low heat, combine vinegar and brown sugar. Bring to a boil, reduce heat and simmer, stirring until sugar is thoroughly dissolved. Stir in catsup, soy sauce, water and Worcestershire sauce. Simmer for 10 to 15 minutes. Remove from heat and cool slightly. Pour into glass jars, seal tightly and refrigerate for up to 2 months.
Boil, mash and strain sweet potatoes, then measure. Add butter and milk. Separate eggs. Beat yolks with sugar. Add to potatoes. Add flavoring. Beat whites stiff and fold into mixture. Pour into unbaked pie crust and bake 30 minutes at 350° or until done.
Cream butter, then add sugar gradually. Add eggs to this and beat well. Add vanilla. Beat until fluffy. In another bowl, mix flour, salt, baking powder and baking soda. Add this alternately with the sour cream to the butter mixture. Begin and end this with dry ingredients. Drop by heaping teaspoonfuls onto a well-greased cookie sheet. Bake in a 400° oven for about 10 to 12 minutes. Cool cookies and then flip over to ice the flat bottom half chocolate and half vanilla. Makes about 20 cookies.
Peel and cut the potatoes. Put fat in skillet. Keep turning until almost done. Add the brown sugar and milk. Reduce heat to low and simmer until done. Serve hot.
Drain fruit cocktail and pineapple. Save juices in measuring cup. Evenly spread fruits, coconut and nuts on bottom of 9 x 13 cake pan. Cover with dry cake mix. Melt butter and evenly distribute over cake mix. Add water to fruit juices to make 3/4 cup. Sprinkle juice over cake mix. Bake 40 minutes at 350°. Serve warm with whipped cream or ice cream.
In a 3-quart heavy saucepan, combine sugar, corn syrup and salt. Cook over medium-high heat until mixture reaches firm ball stage (244°), stirring occasionally.
In skillet, in hot butter, cook mushrooms with basil for three minutes. Add broth and water. Heat to boiling. Stir in rice; return to boiling. Reduce heat to low, cover; simmer for 15 minutes. Stir in zucchini, carrot and parsley. Cover and simmer for 5 minutes. Remove from heat. Let stand covered for 5 minutes. Garnish with tomato wedges.
Combine eggs, sugar and salt; gradually stir in hot milk. Cook in double boiler over hot, but not boiling, water until mixture coats spoon, stirring constantly. Add vanilla and cool rapidly. Makes 6 servings.
Mix sour cream or yogurt and beef broth. Blend in red wine vinegar. Whisk in mayonnaise, salt and pepper. Add to corn. Garnish with tomato, crumbled bacon and green onion.
Grease bottom only of a 10 inch tube pan. Cream butter, gradually add sugar until fluffy. Add eggs, one by one, beating well after each addition. Add remaining ingredients. Blend at low speed until moistened. Beat 2 minutes at medium speed, scraping bowl occasionally. Bake in a 325° oven for 60 to 65 minutes, until top springs bake when touched lightly in the center. Prepare butter sauce. Prick top of cake with fork. Pour warm butter sauce over warm cake. Cool cake completely before removing from pan.
Lightly saute thinly sliced onion until limp, not brown. Add catsup, Worcestershire sauce, mustard, ginger, salt, pepper and half of the juice from the can of pineapple. Simmer about 10 minutes, stirring occasionally. Add baked beans, thinly sliced lemon, pineapple cubes and ham. Add sugar. Allow to simmer about 1/2 hour, stirring occasionally.
Place chicken in baking dish. Dot each piece of chicken with butter. Scatter garlic over pan. Salt and pepper to taste. Take fresh lemon and squeeze all over chicken. Bake at 375° for about 1 hour. Take cover off and let brown.
Cream sugar and margarine. Beat eggs and add to creamed mixture. Add sour cream to soda. Sift baking powder, salt and flour. Add to mixture. Makes 80 to 90. Bake at 375°.
Prepare cake as directed. Bake in two 8-inch rounds. Thaw whipped topping. After cake cools, place 1 layer on cake plate; top with 1/2 cherry pie filling. Put second layer on top. Place remaining cherries in center of top layer. Frost with whipped topping on outside edges of top and on sides.
Mix all ingredients, except coconut, and cook until thick. Then mix in coconut. Pour into 2 baked pie shells. Top with meringue and sprinkle with coconut, then brown.
Mix all ingredients together. Let rise at room temperature until double in bulk. Punch down and let rise again. Squeeze off small amounts of mixture. Place on cookie sheet. Bake at 400° for 20 minutes. Brush top with butter while hot.
Brown ground meat; layer in casserole dish with Ranch Style beans, cheese, mushroom soup and Ro-Tel tomatoes. Put remaining cheese on top. Bake 15 to 20 minutes at 350°.
Combine the thawed corn with 1/2 cup of the chicken stock in a blender or food processor and mix for about 15 seconds until coarsely chopped. In a saucepan, combine the corn mixture, 2 cups stock and sugar. Bring to boil over moderate heat.
Cook rice in 2 cups water and 1 teaspoon salt; bring to a boil. Lower heat, cover and simmer 15 minutes. Turn off heat. Let stand for 10 minutes. Cook broccoli as directed on package. Saute onion and celery in butter. Mix all together. Add soups and cheese. Place broccoli-rice in casserole. Heat in a 300° oven until bubbling, about 30 minutes. May be frozen.
Cream butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; add to creamed mixture. Stir in chips and coconut. Drop by teaspoon or tablespoon on an ungreased cookie sheet. Cook at 350° for 10 to 12 minutes if by tablespoon; 8 to 10 if by teaspoon.
Stir together flour, sugar and beer in medium mixing bowl. Spray a 9 x 3-inch loaf pan with Pam cooking spray. Pour batter into loaf pan and bake in a preheated oven at 350° for 40 minutes. Melt stick of butter. Take bread out of oven and pour melted butter over bread. Bake bread for another 10 minutes.
Arrange 6 (6 ounce) custard cups in circle on 12-inch plate. Place 2 teaspoons margarine in each cup. Microwave, uncovered, on High until margarine is melted, about 1 minute. Place 2 teaspoons brown sugar and 3 pecan halves in each cup; sprinkle with cinnamon. Microwave, uncovered, on High until hot and bubbly, 1 to 2 minutes.
Grind tomatoes, peppers and onions. Mix together and add salt. Let stand overnight. Drain well in colander. Put in kettle and add vinegar, sugar, mustard and flour. Boil hard 20 minutes. Pour into sterilized jars. If desired, add 2 teaspoons red pepper or more if you like it hot.
Melt butter in a skillet, add breasts and cook until lightly brown (but done). Remove chicken. Stir in flour and cook for 1 minute. Add broth and milk. Stir and cook until thickens and bubbles. Stir in mustard. Return chicken. Cover and heat 10 minutes. Serve with rice.
Dissolve jello in one pint boiling water and add 1 pint (scant) cold water. Refrigerate until it starts to jell. Mix cheese, cream and cherries. Add this to the jello; refrigerate until set.
Preheat oven to 450°. Grease 12 muffin cups. Measure ingredients into blender in order. Mix in blender at medium speed about 30 seconds. Pour into muffin cups and bake at 450° for 20 minutes. Reduce heat to 350° and bake 20 minutes longer. Remove from cups at once.
Preheat oven to 450 degrees. In a large mixing bowl, combine flour, sugar cinnamon, baking powder, soda and salt. Cut in margarine. Make a well in center. Add sour cream, 2 Tbsp. milk and raisins, stirring just till combined (add a bit more milk, if needed). On floured surface, gently knead 8 to 10 strokes. Pat dough to 1/2 inch thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet. Bake for 10 to 12 minutes. Cool slightly on wire racks. Stir together confectioners' sugar and 2 tsp. milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.
Place fruit in a 2-quart baking dish; spread fruit evenly. Combine brown sugar, flour, oatmeal, butter and yogurt; sprinkle mixture over fruit. Bake at 350° for 45 minutes. Contains 5 fat grams.
Reserve 1/4 cup strawberry juice for icing. Mix jello and cake mix. Add oil and strawberries. Beat 1 minute. Add eggs, one at a time, beating each time until smooth. Put in greased angel cake pan. Bake at 350° for 45 to 50 minutes.
Mix everything together. Put in greased 9-inch pie plate. Sprinkle with Parmesan. Bake in a 350° oven for 35 minutes or until golden brown.
Mash bananas thoroughly; melt oleo. Add sugar, egg, flour, soda, salt, vanilla, buttermilk, bananas and nuts; mix well. Bake at 325° for 1 hour in 2 small greased and floured loaf pans or in Bundt pan; let cool before removing from pan.
Brown ground beef. Add onions, veggies and juice. Simmer 10 minutes.
Defrost potatoes. Place in buttered 3-quart casserole dish. Combine other ingredients. Pour over potatoes. Combine 1/4 cup softened butter with 2 cups cracker crumbs. Spread over potatoes. Sprinkle with parsley. Cover and bake at 350° for 45 minutes. Serves 16.
Drain salmon; reserve liquid. Add enough milk to make 1 cup. Melt butter in heavy skillet; add onion. Cook until tender. Add flour; cook 1 minute, stirring constantly. Gradually add milk mixture. Cook until bubbly and thick. Stir in salt and pepper. Remove skin and bones from salmon. Flake salmon. Add lemon juice, 1/2 cup corn flakes and white sauce. Stir well; chill. Shape into croquettes. Roll in 1/2 cup crushed corn flakes. Lightly grease sheet; place on sheet. Bake at 400° for 40 minutes.
Mix all ingredients well, then put in a medium size casserole dish. Then crush 1/2 cup of cornflakes or potato chips on top of casserole. Bake at 350° for 45 minutes to 1 hour.
In medium saucepan bring water to a boil; stir in noodles and chicken flavor sauce. Continue boiling over medium heat, stirring occasionally, 7 minutes. Add remaining ingredients; heat through. Makes about 4 servings.
Cook macaroni in boiling water for 10 minutes. Rinse and drain. Shake together milk, flour and salts. Add to saucepan with butter and stir until thick. Add cheese; stir at low heat until melted. Place macaroni and cheese mixture in casserole dish. Bake, uncovered, at 325° for 30 minutes.
Heat oven to 425°. Unroll pizza dough and press out with hands on lightly greased 12-inch pizza pan. Bake crust at 425° for 6 to 8 minutes or until crust just begins to brown.
In a bowl, put the flour and make a well. Add the baking powder, oil, milk, sugar, eggs and flavoring. With a wooden spoon, mix well. Batter will be greasy.
Cut shortening with flour and next 5 ingredients with blender or tips of fingers, until it looks like grainy oatmeal. Add the orange juice, grated orange rind and Egg Beater. Add to dry ingredients until dry. Fold in the cranberries and chopped walnuts. Bake at 350° for 1 hour.
Use unseasoned meat tenderizer. Pierce meat with fork. Add meat to marinade, stirring to coat. Let stand 2 hours or overnight. Broil and baste.
Pour half of juice out of each can of peaches. Pour remainder of juice and peaches in 9 x 13 glass pan. Pour dry yellow cake mix on top (do not mix in with peaches). Pour melted butter on top of cake mix. Bake at 350° for about 30 minutes until brown.
Place chicken between waxed paper and pound slightly. Sprinkle with salt and pepper. In microsafe dish, melt butter and mix with oil. Place chicken in dish and coat both sides. Microwave at High for 3 minutes. Let rest 1 minute. Turn breasts over. Microwave at High for 3 minutes. Set aside.
Cook and drain broccoli. Combine broccoli, corn, egg, onion, salt, pepper, 2 tablespoons melted margarine and 1/2 cup cracker crumbs. Pour into greased casserole. Combine 3/4 cup cracker crumbs and 2 tablespoons melted margarine. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 35 to 40 minutes.
Top each of 4 bread slices with 1 cheese slice and 2 salami slices. Sprinkle each with dash of oregano. Top with bread slice. Butter both sides of sandwich generously. Place on hot griddle. Brown on both sides. Yield: 4 servings.
Boil sweet potatoes 35 minutes until tender when pierced with a fork. Put syrup in small saucepan with sliced, peeled apples and cook over low heat until tender.
Mix all ingredients. Place in greased loaf pan. Bake at 350° for 55 to 65 minutes.
Mix the first 6 ingredients. Stir in oil, eggs, pineapple and vanilla. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine beans, onion and green peppers in a bowl. Add brown sugar, mustard, catsup, Worcestershire sauce, salt and cayenne pepper; mix well. Spoon into a 2-quart baking dish. Top with bacon. Bake 1 1/2 hours. Yields 8 servings.
Cut chicken breasts into bite-sized pieces. Beat eggs and soak chicken pieces in eggs for 8 hours. Bread chicken with Italian crumbs. Brown in margarine.
Preheat oven to 375°. In medium bowl, pour boiling water over bran; mix well and set aside to cool. In another bowl, mix all other ingredients and stir well. Add the cooled bran and mix well. (Add the raisins at this point, if desired, and mix well.) Fill buttered (Pam?) muffin tins 2/3 full and bake for 35 minutes.
Make a dough by beating 1 egg until very light. Sift flour and add alternately with the water. Cream the cottage cheese with a fork. Beat the remaining egg and add to the cheese. Mix well. Add the raisins, 3 tablespoons of sugar and salt. Roll out the dough on a floured board until 1/8-inch thick. Cut into 4-inch squares and place 1 tablespoon of the cheese mixture in the center of each square. Fold the dough to shape a triangle and press edges firmly together with a fork. Drop into boiling salted water and boil for 15 minutes. Drain well and then fry in deep hot fat until a golden brown. Sprinkle with sugar and cinnamon. Serve hot.
Beat egg whites until stiff. Slowly beat in baking powder, vanilla and sugar. By hand, fold in crackers and nuts. Turn mixture into a 9-inch greased pie pan. Bake at 325° for 20 to 25 minutes.
Have cheese at room temperature; mix well. Scald jello with the boiling water. Add slowly to cream cheese. Add other ingredients and last of all, add 7-Up. Stir occasionally so it is well mixed as it cools. Pour into mold.
Combine sugar, milk, margarine, marshmallow creme, and salt in pot. Cook, stirring constantly until mixture has boiled for exactly 5 minutes. Remove from heat. Add chocolate chips and vanilla. Stir until chocolate is melted. Stir in pecans or walnuts. Turn into a buttered pan. Let stand until firm, then cut into squares.
Mix and bake in square pan, 2 quart casserole or tube pan at 350° for 45 minutes. Top with glaze.
Put all ingredients into blender. Blend 2 minutes. Pour into greased 10-inch glass pie pan. Pie crust forms as it bakes. This recipe works only when mixed in blender. Bake at 350° for 45 minutes.
In a large kettle or Dutch oven, boil meat and chicken together the day before the dish is to be served. Soak the beans overnight, then cook until soft enough to mash. Reheat the meat and fowl. Skim off fat from broth and add sliced turnip and potatoes. Cook slowly. When nearly done, add the mashed bean pulp and corn. Stir often. Serve immediately.
For crust, combine flour, margarine and nuts. Press in bottom and on sides of a 9-inch pie pan. Bake 6 to 7 minutes at 375° or until slightly browned. Cool.
Combine sugar and syrup. Cook in microwave 4 minutes on High. Stir in peanuts and cook 4 minutes on High. Stir in butter and vanilla. Cook on High 1 more minute. Stir in baking soda until light and foamy. Pour mixture onto a lightly greased cookie sheet. Let cool 1 hour and break into pieces.
Mix together ground beef, egg, oatmeal and salt and pepper. Form into meatballs; brown in skillet. Drain off fat. Combine water, lemon juice, ketchup, brown sugar and cornstarch in a saucepan. Heat to a boil and simmer until thickened. Add to browned meatballs and simmer for 15 minutes. Serve with rice.
Cook apples until they mash real easy. Add rest of ingredients. Cook for 20 minutes, stirring often. Remove from heat and put in pint jars; seal. Makes 6 pints.
Roll Velveeta cheese between waxed paper. Mix cream cheese and chilies together. Spread on Velveeta cheese. Sprinkle with chopped olives. Roll up and sprinkle with paprika. Refrigerate.
Mix all together and pour into a greased 9 x 13 inch pan. Refrigerate at least 12 hours. Remove from refrigerator, sprinkle remaining 1 cup cheese on top. Bake at 350 degrees for 35 minutes. Serve with fresh fruit and croissants or juice and biscuits. Serves 8 and is great for company.
Mix all ingredients except for almonds. Place in baking dish and cover with sliced almonds. Bake at 375° for 25 minutes. Serve with large crackers.
Saute celery, onions and green pepper in the olive oil. Brown flour in the vegetable mixture. Add tomatoes and tomato sauce. Add salt, pepper, sugar and seasonings. Cook on slow simmer, stirring occasionally, for about one hour. Add shrimp and cook just until shrimp turns pink. Serve Shrimp Creole over rice, add French bread and a salad for a great meal.
Break up potatoes. Set aside. In a bowl, combine eggs, milk, onion, seasoned salt, dill and pepper. Stir in potatoes and cheese. Turn into a 12 x 7 1/2 x 2-inch baking dish. Arrange fish sticks on top. Bake at 350° for 55 to 60 minutes or until center is nearly set. Let stand 10 minutes before serving.
Stir ingredients together. Drop by spoonfuls onto greased baking sheet. Bake at 450° until golden brown.
In blender, blend mayonnaise, chili sauce and garlic. Mix olives, pickle, green pepper, chives and eggs, cut in quarters. Blend thoroughly. Chill. Serve with fresh veggies.
Combine milk and apples in top of double boiler. Bring to a boil over direct heat. Remove from heat and stir in cornmeal. Cook over boiling water for 15 minutes. Add molasses and cook another 5 minutes. Remove from heat. Stir in remaining ingredients and bake 1 1/2 to 2 hours. Set buttered casserole (not over 1/2 full) in a pan of hot water. Bake at 350°.