HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring milk, sugar, salt and oleo to scalding, then stir well. Place yeast in 1/4 cup water, until it rises up. Add flour and cardamon seed (crushed) to the yeast and all the other ingredients. Knead the dough, then let it raise double. Roll out to a rectangle size. Spread 1/2 stick oleo over all; sprinkle brown sugar and cinnamon. Roll it up; cut it in two and place in 2 loaf pans. Let raise again. Bake at 350° for 20 minutes, or until done.
Mix all ingredients in a bowl except Chinese noodles. Add noodles upon serving. Serve chilled.
Beat the margarine, sugar, eggs and extract together until creamy. Add the flour and mix well. Divide dough in half and put in 2 (8-inch) cake or pie tins. Brush with the egg white and sprinkle with sugar and sliced almonds. Bake at 325° for 30 to 40 minutes.
Mix shortening, brown sugar, egg yolks and vanilla. Blend together flour and salt. Stir into first mixture. Roll dough into balls (using teaspoon ball). Beat egg whites separately; with fork, dip balls into egg whites. Roll into nuts. Place about 1 inch apart on ungreased pan; press thumbprint in and bake 10 to 12 minutes at 350°.
Mix no bean chili and Philadelphia cream cheese. Heat in microwave. Serve with tortilla chips.
Boil chicken and reserve broth. Chop onions, bell pepper and celery; saute in margarine. Add chicken, soup, milk and 1 1/2 cups chicken broth; stir until smooth. Take off heat and add eggs and bread crumbs. Pour into a large greased baking dish. Bake at 350° for 30 minutes. Top with grated cheese and let melt when ready to serve.
Mix together all ingredients, except grape leaves. Wash leaves; remove stems. Put 1/4 to 1/2 cup mixture in each leaf and roll, tucking in ends. Place in one layer in shallow baking dish; pour in small amount of water or chicken broth to prevent sticking. Cover and simmer in 350° oven for 45 minutes. Serve warm or room temperature.
Wash spinach thoroughly; boil in a potful of water with stalks at bottom and leafy parts at top until soft. Drain and rinse well. Trim off spinach ends and squeeze out water. Cut into 1 1/2-inch lengths.
Saute onion and garlic in butter until tender. Add shrimp, lemon juice, wine, salt and pepper. Cook over medium heat for 5 minutes; stir occasionally. Stir in dill weed and parsley. Spoon over toasted rolls.
Mix salmon, eggs, onion and green pepper. Salt and pepper well and shape into the form of an egg roll. Stir in cornmeal, drop in frying pan with heated oil and brown on both sides.
Bake cake as directed in 2 layers; slice into 4 layers. Mix Crisco and sugar. In saucepan combine milk, flour and butter; make a gravy, then cool. Add cooled mixture to Crisco/sugar. Beat until smooth. Smooth between layers and ice with chocolate frosting.
Mix all ingredients together well. Bake in 9 x 13 pan at 350° for 40 to 45 minutes.
Combine 1/4 cup chicken broth, egg, cornstarch, flour and salt in a medium bowl; beat with a wire whisk until smooth. Dip pork cubes into batter. Coat a large skillet with cooking spray. Place over medium heat until hot. Add pork and cook 5 minutes or until browned. Remove pork; drain on paper towels. Keep warm. Wipe skillet with a paper towel and coat with cooking spray. Add green pepper, carrot and garlic; saute until tender. Stir in 1 1/4 cups chicken broth, red wine vinegar and soy sauce. Dissolve cornstarch in water. Stir into vegetable mixture and bring to a boil. Reduce heat and simmer, stirring constantly, 1 to 2 minutes or until vegetable mixture is thickened and bubbly. Stir in pork cubes and sugar substitute. Cover and simmer until pork is tender, stirring occasionally.
Combine and press into a 9 x 12-inch cake pan. Bake at 350° for 10 to 12 minutes. Let cool. (It looks flaky and the edges pull away slightly when done.) Only press into the bottom of pan.
Mix all ingredients together and pour into 2 small loaf pans. Bake at 350° for 1 hour.
Mix ingredients together. Shape or put in loaf pan. Bake about 1/2 hour at 350° until light brown on top.
Cut slice from top of rolls and hollow out the center of each. Reserve crumbs for meat mixture. Season softened butter with garlic salt and spread on inside of rolls. Saute onion and pepper in 1 tablespoons butter. Soften bread crumbs in tomato soup and egg. Add remaining ingredients and mix well. Fill rolls with mixture. Place on a shallow pan (use nonstick spray) and bake at 350° for 50 to 60 minutes. Can be made in advance and frozen.
Preheat oven to 450°. Spray nonstick baking sheet with cooking spray. Arrange potatoes on sheet and drizzle with oil. Turn potatoes, coating well with oil.
Cook potatoes until tender. Peel and cut into halves. Sprinkle with salt. In a skillet, mix sugar, oleo and water. Bring to a boil. Put potatoes in syrup and cook over low heat turning occasionally until potatoes are candied, about 15 minutes.
Fry bacon, crumble and drain half the grease from the pan. Chop onion and brown with the beef. Drain completely. Mix all the ingredients together. Bake at 325° for 4 hours.
Mix Eagle Brand, coconut and powdered sugar. Melt butter and pour over nuts. Mix with first batch. (To hand-mix, spray hands with Pam.) Chill for 2 hours.
Mix all ingredients into blender one at a time, blend after each one. When finished pour mixture into 10 inch pie plate. Bake at 400° for 15 minutes, then turn oven to 350° bake for 20 to 25 minutes.
Cook pasta according to package directions. Drain; immediately return to pan. Add olive oil; toss to coat. Add milk, Parmesan cheese, onion, basil, lemon, garlic powder and pepper. Cook over medium heat until bubbly, stirring constantly. Season. Top with additional Parmesan cheese, basil and lemon slices.
Thaw and cook spinach a few minutes. Squeeze out water and combine with Ricotta cheese, a pinch of nutmeg and 1/2 cup Parmesan. Spread over 2 cooked deep-dish pie crusts. Beat eggs lightly. Combine with milk and cream and season with salt and pepper. Pour egg and cream mixture over Ricotta and spinach mixture and sprinkle remaining Parmesan over top. Bake at 375° for 30 minutes. Best quiche recipe I have ever tried.
Stir together 1 cup flour, 1 cup sugar and 1 cup milk. Do not refrigerate. Leave in bowl on counter and stir every day with wooden spoon for 6 days. On day 10, add 1 cup flour, 1 cup sugar and 1 cup milk and blend well. Divide into 1 cup containers.
Blanch walnut halves for 30 seconds. Drain. While still slightly damp, dredge nuts in sugar. Spread them out to dry. Heat oil in wok to about 200° or until a test walnut browns in about 30 seconds. If walnut is too dark, oil is too hot. Deep-fry nuts, 1/2 cup at a time. Sugar will melt and form a thin, hard outer shell. Cool and cover until ready to serve. Serves 4.
In medium saucepan, bring 1/2 cup water to boiling. Add broccoli and onion. Cover and simmer for 5 minutes (do not drain). Stir in soup, milk, cheese and pepper. Cook and stir about 4 minutes or until heated through. Garnish with croutons.
Cook broccoli for 3 minutes. Drain on paper towel. Arrange broccoli evenly on the bottom of the 13 x 9-inch baking dish. Combine chicken, soup, mayonnaise, sour cream, lemon juice and curry powder. Pour over the broccoli in the baking dish. Sprinkle shredded cheese over the mixture (additional cheese may be used, to taste). Mix melted butter with cracker crumbs and sprinkle over the cheese. Bake at 350° for 25 to 30 minutes. Serves 8.
Combine sugar, margarine and milk in a large saucepan. Bring to a boil. Let boil for 10 minutes, stirring constantly, to avoid sticking. Add chocolate chips, stirring until chocolate is fully dissolved. Add Marshmallow Creme. Stir until dissolved and it is smooth. Add vanilla, nuts and peanut butter. Mix evenly. Pour into slightly buttered pan. Yields 5 pounds.
Cook syrup, cinnamon, butter and salt in an iron skillet until syrup loses its gloss. Add vanilla and walnuts. Stir until nuts are coated. Pour out onto wax paper.
In a medium Dutch oven, brown meat in small amount of oil and when almost brown add onion and saute until onion is golden. Add wine, beef broth and seasonings. Simmer very slowly (2 1/2 hours) with cover on. Add mushrooms and thicken with water and flour. Serve over buttered noodles. Serves 4.
Brown beef and onions in shortening. Add other ingredient and simmer 30 minutes. Pour mixture into baking dish and cover with cornbread batter. Bake at 425° for 20 minutes.
Cream sugar and shortening. Add eggs, vanilla and milk. Blend flour, soda and salt. Mix into sugar/shortening mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Place cauliflower, chicken broth and bouillon in large pan. Bring to boil and cook until cauliflower is tender. Strain and save broth. Melt butter in pan. Add flour; mix well. Add to cauliflower. Stir, then add broth, half and half and cheese. Stir until melted. It sticks easily, so stir.
Brown beef and add onion while cooking. Drain. Add spaghetti sauce to meat mixture. Cook spaghetti. Mix butter, egg, Parmesan cheese and spices. Toss spaghetti to coat. Spread in a 13 x 9-inch pan. Spread cottage cheese over spaghetti. Top with meat mix. Bake at 350° uncovered for 45 minutes. Sprinkle with Mozzarella cheese. Continue baking until cheese melts. Let stand 15 minutes before serving.
In skillet, brown beef in butter. Add remaining ingredients. Cover and cook over low heat for 2 hours or until tender. Stir occasionally and add water, if needed.
Brown chicken in 1 tablespoon of oil. Add soup, water and vegetable combo. Heat to a boil. Cover and cook over low heat for 5 minutes.
Cream butter, oil and sugar. Add beaten eggs, vanilla and milk. Blend well. Stir in all dry ingredients. Mix in zucchini. Pour into a 9 x 13-inch greased pan. Sprinkle with chips and nuts. Bake at 325° for 45 minutes to 1 hour. This cake does not need frosting; the chocolate chips take care of that.
Preheat oven to 350°. Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with pecans. Top with remaining buttered bread cubes. In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
Mix dry Jell-O into yogurt (flavor to taste). Add fresh fruit and mix.
Mix oil and sugar until sugar is distributed. Combine dry ingredients and add to sugar alternately with eggs, nuts, vanilla, coconut and apples. Mixture is very stiff. We use a spatula to mix it.
Scald corn, milk and onion together. Mix flour and water; add to soup. Cook and stir 20 minutes. Strain. Mix hot tomatoes with soda and add to soup. Season to taste and add butter, bit by bit.
Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. Beat eggs; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients. Stir until moistened. Bake in 2 loaf pans at 350° for 1 hour. You can ice it with lemon icing or cream cheese icing.
Bring to boil water, dollop of butter and salt. Add noodles and boil until tender; rinse. Add rest of ingredients. Mix. Pour into greased casserole dish. Cover with crushed potato chips. Bake in 350° oven for 1 hour.
Blend all ingredients in food processor. Place in freezer until almost frozen. Blend again and serve.
Mix all together and make two loaves in a separate loaf pan. Before baking, pour one can tomato juice over loaves. Wrap one and freeze for later. Bake at 350° for 45 minutes.
Brown ground beef with diced onion. When done, drain grease. Boil macaroni. Chop tomatoes (not too fine). Add tomatoes to ground beef and onion and simmer on low heat. Add salt, pepper and ketchup to taste. Let simmer for about 10 minutes. Drain macaroni and place in a large bowl. Stir in beef and tomato mixture. Mix well and serve.
Prepare bread crumbs, minced onions and green pepper. About 1 hour before serving, start heating oven to 350°. With fork, slightly beat eggs. Lightly mix in chuck, then crumbs, onions and peppers. Add horseradish and mix the next 4 ingredients. Combine lightly but thoroughly. Put in shallow baking dish. Shape into a loaf. Spread on top 1/2 cup of catsup. Bake for 50 to 60 minutes. Serve with cole slaw.
Cut tops from pepper; remove seeds and membranes. Combine salt, pepper, Worcestershire sauce, rice, egg, 3/4 cup soup, onion and ground beef in bowl. Stir lightly.
Put asparagus pieces and liquid in blender and blend smooth. In saucepan, combine bouillon and boiling water; add asparagus. Add seasonings. Bring to a boil. Serve hot with a dot of unsalted butter on each cup or soup plate.
Cut one side of peppers; remove seeds. Stuff peppers with 1/2 of cheese (1/2 pound). Mix sausage, Bisquick and remaining cheese in bowl. Form batter around peppers to look like eggs. Place on ungreased cookie sheet. Bake at 350° for 25 minutes, or until brown.
Mix together soup and sour cream. Layer hash browns, layer soup and sour cream until it runs out. Top with cheese.
Pour water over dates and soda; let cool. Cream butter and sugar; add beaten eggs and stir. Add flour and salt. Mix together with date mixture. Add nuts. Pour into lined greased 9-inch square pan or 1 1/2-quart baking dish. Bake 30 minutes at 350°. Top with whipped cream if desired. May be served warm or cold.
Trim fat from chops and roll in flour. Brown chops in garlic in hot fat over medium heat. Season with salt and pepper. Place sliced potatoes in baking pan; top with pork chops. Separate onion slices into rings and lay over chops. Blend in sour cream and mustard. Pour over top. Bake 1 1/2 hours at 350°. Makes 4 servings.
Mix cheeses and Worcestershire until thoroughly blended. Form mixture into ball or log. Sprinkle with paprika and parsley. Serve with crackers.
Cream together margarine and sugar; add eggs and vanilla and beat well. Sift together flour, cream of tartar and baking soda; add to batter and blend well. Drop cookies from teaspoon onto ungreased baking sheet. Bake for 8 minutes. Makes 2 dozen cookies.
Combine cream cheese and yogurt. Blend until smooth. Stir in remaining ingredients. Chill. Serve with fresh fruit. Makes 2 cups or 8 servings; contains approximately 100 calories per serving.
Boil 5 cups water and sugar together; cool. Boil and cool 2 tea bags in 2 cups water. Add sugar and water mixture. Combine remaining ingredients and freeze for 24 hours. Place 1 or 2 scoops in glass, then fill with sweet or sour soda pop.
Mix butter, powdered sugar and flour together. Add pecans and vanilla. Roll into balls and shape into curved shape. Bake in 350° oven for 15 minutes or until tan. Roll in powdered sugar.
Cream butter, sugar and eggs. Add vanilla and sour cream. Sift and add flour and baking soda. Fold in walnuts, dates and cherries. Put in large greased tube pan or 2 loaf pans. Bake at 350° for loaves or 1 hour and 15 minutes for tube.
Mix the first 4 ingredients together. Roll into balls. Put a toothpick in each ball. Melt in double boiler the chips and wax. Keep hot. Dip balls in hot chocolate. Put on waxed paper.
Sift together flour, soda, salt and cream of tartar. Cream butter, sugar and vanilla. Beat in egg. Gradually stir into creamed mixture. Add dry ingredients and chill at least 1 hour. Roll on lightly floured pastry cloth, cut and bake on an ungreased cookie sheet. Bake at 375° for about 10 minutes.
Combine cornmeal, flour and salt. Add milk, egg and oil; mix well. Insert wooden skewer in one end of each frankfurter. Coat with additional flour; dip into cornmeal mixture. Fry a few at a time in deep hot oil (375°) until golden brown. Makes 8 to 10 servings.
Combine ingredients (do not drain salmon), except additional crumbs and butter, mixing with a fork until blended. Shape into 9 patties using 1/4 cup each. Flatten out slightly. Dip into the additional crumbs. Preheat frypan and melt butter; add patties. Brown, turning to brown on both sides. Serve with chili sauce or catsup. Garnish with parsley.
Place blueberries in bottom of a 10 x 6 x 2-inch baking dish coated with cooking spray; sprinkle with lemon juice. Combine egg, flour and sugar substitute; stir until mixture resembles coarse meal. Sprinkle over blueberries. Drizzle melted margarine over top. Bake at 375° for 30 minutes. Serve warm.
Beat egg yolks slightly. Add 1/2 cup sugar, salt, water and juice. Cook over hot water until thick and smooth. Beat egg whites until stiff. Add 1/4 cup sugar. Fold into hot mixture. Pour into baked pastry shell. Bake at 325° for 20 minutes.
Melt oleo; saute onion, celery and bell pepper. Add beef consomme, steak sauce, water and rice. Cook covered in oven at 350° for 45 minutes.
Mix all ingredients together. Grease pan and bake at 350° for 2 hours in tube pans or 45 minutes in regular pans.
Combine first six ingredients in a large mixing bowl, beat at medium speed of electric mixer for 2 minutes. Stir in 2 cups of chocolate morsels. Pour into greased and floured 12 c Bundt pan.
Soak the beans overnight. Drain and put into a Dutch oven or heavy pot. Add the rest of the ingredients, except the rice. Simmer 3 hours or until the beans are well done. Remove the ham hock or ham bone and cut off meat. Add to the beans. Serve over hot cooked rice.
Cook bacon and onions together until bacon starts to brown. Add bacon and onions and remaining ingredients to squash. Bake at 350° for 35 minutes.
Mix sugar, syrup and butter. Add eggs and pecans. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 30 to 35 minutes more.
Cut sausage into 3/4-inch pieces; remove casing. Cook in 12-inch skillet over medium-low heat until lightly browned, about 4 minutes. Add onions and garlic to skillet; cook until sausage is no longer pink, 3 minutes. Pour off drippings.
Sift dry ingredients together. Make a well in center. Add Parkay and combined pumpkin, egg and water. Mix until dry ingredients are moistened. Pour into a 9 x 5-inch loaf pan, greased and floured. Bake 1 hour and 10 minutes.
Mix cake mix, eggs, Crisco oil and Mandarin oranges and juice together. Beat about 2 minutes. Pour into 3 greased and floured cake pans and bake at 350° for 20 to 25 minutes.
Cook ingredients quickly, without stirring, to 290°. Add flavored extract and desired food coloring. Pour quickly into greased square pan. Chill until firm; turn out of pan and crack into pieces.
Mix apple and pineapple juices. Add brown sugar and ginger. Add fruit; simmer until fruit is tender. Serve warm. Do not overcook.
Mix all ingredients together and top with shredded cheese. Bake at 350° for about 40 minutes.
Put all the ingredients in a blender; whip. Keep in refrigerator. Great with chips or over Mexican food.
Mix and sift dry ingredients. Then cut in butter with two knives. Beat egg in a cup. Fill balance of cup with milk. Make a well in dry ingredients and stir in the liquid ingredients, including the vanilla. Roll out on floured board to about 1/4-inch thickness. Top with sliced apples, sprinkle with cinnamon and sugar and roll up like a jelly roll. Bake at 425° for 15 minutes. Then reduce heat to 350° for another 45 minutes. Note: If dough is too moist, add more flour.
In the container of an electric blender or food processor, combine cream cheese and tomatoes. Blend until smooth. Add chilies; blend well. Serve with vegetables or nacho chips as dippers.
Heat soup to boiling. Add gelatin. Pour thin layer in bottom of mold that has been oiled with olive oil. Mash together cream cheese and liverwurst. Add rest of ingredients and add to consomme. Whip until well blended. Pour on top of set gelatin mold and refrigerate. Unmold and serve with Wheat Thins.
Wash and scrub potatoes. Use any number of potatoes, depending on how many servings are needed. Do not peel. Slice potatoes in round, thin slices. Boil for 2 or 3 minutes. Drain water and place in oblong baking dish. Dot generously with butter and sprinkle with seasoning salt. Bake about 20 minutes or until tender.
Cook shrimp; drain. Peel. Discard woody base of asparagus and cook in boiling water about 10 minutes until tender. Cut to bite rings. Place shrimp, asparagus, onion and parsley in bowl. Pour fresh herb dressing over. Cover and chill well, stirring once or twice to coat. To serve, drain vegetables and toss with tomato slices and pile into lettuce lined mold.
Mix the flour, sugar, baking powder, salt, soda and ginger. Cut in the shortening. Reserve 1/2 cup to sprinkle on the top. Then add the egg, molasses, vinegar, water, milk and vanilla. Put into an oblong cake pan. Sprinkle the 1/2 cup crumbs on the top. Bake at 375° until it begins to recede from the pan, about 30 minutes.
Melt the Milky Way bars in a double boiler with one stick of butter. Set the pan aside to cool. Cream the sugar and the remaining butter together until smooth. Add the eggs, then dissolve the soda in the buttermilk and add them in. Sift the flour with the salt and mix it into the batter. Stir thoroughly. Add the vanilla, nuts and melted candy bars. Bake the cake in a greased and floured tube pan for 1 hour and 10 minutes at 325° and test with a toothpick until done. Frost with Chocolate Nut Icing.
Separate eggs. Beat egg whites until stiff. Beat egg yolks. Add sugar, milk and shortening to yolks. Add flour. Fold in whites. Cook on griddle.
Carefully wash and prepare the dandelion as you would lettuce. Roll in	a cloth; pat dry. Put into a salad bowl; place in a warm place. Cut the bacon in small pieces, fry quickly and drop over the dandelion. Put the butter and cream in a skillet; melt over a slow fire. Beat eggs. Add salt, pepper, sugar and	vinegar; mix with a little slightly warm cream mixture. Pour into a skillet and, under increased heat, stir until dressing becomes thick like custard. Take off; pour piping hot over dandelion. Stir thoroughly.
Set oven rack on upper level; preheat to 450°. Coat a baking sheet lightly with non-stick cooking spray. Cut each potato lengthwise into 8 wedges.
Mix dough and let rise until double. Roll out between palms of hands to pencil-size. Dip in butter or brush with butter. May be sprinkled with garlic salt. Bake at 400° for 20 minutes.
In a nonstick large pan (Dutch oven), spray with Pam. Throw in all the veggies. Put heat on medium. Steam fry veggies, tossing now and then. Sprinkle in garlic salt and pepper. When veggies are crisp cooked, throw in noodles and stir to unstick noodles. Add sauces and heat through.
Combine crumbs, sugar and melted butter. Press mix into bottom and 1/2 inch up sides of spring-form pan. Bake at 350° for 8 to 10 minutes. Cool. Makes one 9-inch spring-form pan.
Combine all ingredients, except preserves, and mix well. Chill for several hours. Fashion into the shape of a wheel. Use a spoon to press a channel into the wheel along the top. Fill the channel with the strawberry preserves. Serve the wheel chilled with an assortment of crackers.
Bake cake mix as directed. Let cool and poke holes in it with a large spoon. Mix jello and water. Pour over cake. Refrigerate for 3 hours. Top with frosting.
Brown ground beef. Drain. Boil noodles; drain. Melt butter and pour in bottom of pan. Layer noodles, layer of ground beef, a dash of oregano and pour on sauce. Top with cottage cheese, Mozzarella and Cheddar. Repeat layers and bake at 350° for 25 to 30 minutes. Use a 9 x 13-inch baking dish.
Mix Rice-A-Roni as directed. Boil broccoli until tender. Mix all ingredients and place in casserole. Place in oven and bake 10 minutes at 350°.
Saute onion in butter. Brown ground beef and drain. Combine beef and onion. Layer in casserole dish: meat mixture, beans and sprinkle with Italian seasoning. Pour tomato soup over and cook at 350° for 30 minutes.
In a 3-quart casserole or mixing bowl, combine cereals, pretzel sticks and peanuts. In a 1-cup measure or bowl, combine butter, Worcestershire sauce and salts. Cook, uncovered, 45 seconds or until melted. Drizzle in fine steam over cereal mixture, stirring to coat evenly. Cook, uncovered, 8 minutes or until warm, stirring occasionally. Serve warm or cold. Makes 8 servings.