HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, sugar and soda together. Cut in shortening. Dissolve yeast into water and add to flour. Stir in buttermilk. Knead with enough flour to make a workable dough. Roll out and cut. It does not have to rise. Bake at 375° until brown. This dough will keep in refrigerator for 2 weeks. You can cut out and put back in refrigerator before baking.
Soak beans in a large kettle overnight. Simmer about 1 hour in water in which they were soaked. Mix together sugar, salt, ketchup, molasses and mustard. Add to beans. Lay onion on top. Bake, covered, at 300° for 5 hours. Add boiling water if necessary to keep beans from becoming dry. Remove the onion before serving.
First Day: Wash cucumbers and pack tightly in gallon jar. Cover with boiling water to which salt has been added. Let stand for 24 hours.
Mix cake mix according to directions. Pour into a 9 x 13-inch pan. Spread apple pie filling on top. Bake as directed on box. Drizzle with glaze.
In large saucepan, cook onion, green pepper and 2 tablespoons butter until tender. Combine cubed chicken and green chilies with onion and pepper. Remove from pan and set aside.
Put zucchini, onions, peppers and garlic in large crock. Add 2 tablespoons salt and cover with ice. Let stand 3 hours. Then drain. Combine sugar, spices and vinegar with zucchini mixture and heat to boil. Boil 5 minutes. Seal in hot jars.
Mix all the ingredients. Put in a greased casserole dish. Top with a mixture of butter and crumbled cornflakes.
Dissolve yeast, stir in oil, add flour and salt. Knead until smooth and not sticky. Grease bowl and flip dough. Let rise 2 hours. Roll on floured board and put in pizza pan. Top with favorites and bake at 450° for 15 minutes or until crisp. Makes 2 round pizzas.
In a saucepan, cook potatoes in boiling, salted water until tender, drain and cool. Meanwhile, in a large salad bowl combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes, add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least two hours. Yield: 16-20 servings.
Mix well and pour into 2 Pyrex pie dishes. Bake at 350° for 40 minutes.
Preheat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch pan. Mix sugar, 3/4 cup butter, eggs and vanilla. Stir in Bisquick and oatmeal until uniform consistency. Heat chocolate chips, milk, 2 tablespoons butter and salt in 2-quart pan over low heat (or in microwave), stirring constantly until smooth. Stir in nuts and vanilla. Press 2/3 of the oatmeal mixture into pan. Spread chocolate mixture over oatmeal and top with remaining oatmeal by drops. Bake until light brown.
Melt peanut butter and chocolate chips together. Set confectioners sugar aside. Mix remaining ingredients together in a bowl. Mix well. Place confectioners sugar in a bag with mixture and shake well.
Fry chicken until brown. Put in baking dish. Cover with tomatoes and A.1. sauce. Cover and bake 1 hour. Uncover. Add cheese and bake 1/2 hour longer.
Brown onion and garlic flakes and add tomato sauce, tomato soup, tomato juice, water, bay leaves, basil, oregano and thyme in saucepan. Simmer at least 10 minutes. Brown hamburger, green pepper and mushrooms. Add to other mixture and simmer for at least 30 minutes.
Soak cherries, pineapple, citron and white raisins overnight in sherry or fruit juice. Cover with foil.
Combine first 5 ingredients. Chill for 1 hour. Fold in whipped topping and coconut. Sprinkle with nuts and cherry bits.
Bring 1-inch of water to a boil. Add all ingredients. Simmer, covered, 15 minutes or until tender. Makes 6 servings.
Mix cream cheese, butter, sugar, flour, 2 eggs and vanilla together. Mix contents of brownie mix as directed, using 2 eggs. Pour brownie mix in oblong pan sprayed with Pam. Pour cream cheese mixture over it and run a knife through the mixtures but don't mix completely. Bake at 350° until firm, about 30 minutes. Cut and cover with Saran Wrap.
Combine dry ingredients in a large bowl. Cut in shortening. Combine wet ingredients in a separate bowl. Combine all ingredients and mix well. Batter will be somewhat stiff. Place in Bundt or tube pan. Bake at 325° to 350° for 1 hour.
Combine potatoes and water in 2-quart microwave-safe casserole. Cover with lid. Microwave on High for 15 to 20 minutes or until potatoes are tender, stirring 2 to 3 times. Drain. Mash until smooth. Beat in milk until desired consistency. Mix in butter until melted. Stir in cottage cheese, onion and salt. Spoon into 1 1/2-quart microwave-safe casserole or serving bowl. Sprinkle with paprika. Cover with casserole lid or overturned plate. Microwave on High for 7 to 8 minutes or until heated through (160°).
Boil noodles as directed on package and drain. Run cold water over noodles to stop cooking process. Brown hamburger and onions in skillet, drain. Add 1/2 c. salsa, taco seasoning mix and water. Boil down to water evaporates. Remove from heat and set aside to cool slightly. In 13 x 9 casserole dish, spread approx. 2 Tbsp. of salsa on bottom of dish. Cut each lasagna noodle in half the short way. Take one half of the noodle and place 1 Tbsp. of the beef mixture on the noodle. Do Not Overfill!!!
Melt oleo and chips. Add all other ingredients; mix well. Divide into two pie shells. Bake at 325° for 45 minutes.
Heat oven to 350°. Mix sugars, margarine, vanilla and egg. Stir in flour (dough will be stiff). Stir in chocolate chips. Spread or pat dough in ungreased 12-inch pizza pan or on cookie sheet. Bake about 15 minutes or until golden brown; cool. Just before serving, spread cookie with whipped cream. Sprinkle with walnuts, coconut and M&M's. Cut into wedges. Refrigerate any remaining cookie. Serves 16.
Cream the butter and sugar; add beaten eggs and add 3 cups of flour. Mix remaining flour with fruits and nuts. Stir into batter. Add vanilla. Pour into greased and floured tube pan. Bake at 250° for 3 hours. Cool in pan.
Fry hamburger with onion until brown. Add spaghetti sauce, salt and pepper; simmer for 15 minutes. Cook lasagne noodles according to package directions; drain. Place a layer of noodles in bottom of 14 x 10-inch square pan. Add a layer of sauce, then cheese. Continue layering until everything is used, except enough cheese for top. Finish with cheese on top and bake in 400° oven for 30 minutes.
Drain squash. Scald milk and butter. Beat eggs slightly. Mix all ingredients together. Pour into 1 1/2-quart casserole. Bake at 375° for 35 to 40 minutes.
Cook chicken and remove bones. Mix chicken soup, 1 cup chicken broth and cheese. Heat until warm. Roll chicken in crescent rolls and place in baking dish. Pour liquid over this and add remaining chicken. Bake until rolls are golden brown.
Blend tequila, Triple Sec and lime juice. Add ice cubes and blend until slush. Pour into 4 salt-rimmed glasses.
Cream together in a large mixing bowl the margarine, peanut butter, sugar and eggs.
Cook chicken breasts, reserve broth. Cover vegetables with water and cook until tender. The last 5 minutes, add the broccoli. Drain and reserve the broth. Take chicken broth, vegetable broth and enough more water to make 3-quarts. Bring to boil. Add bouillon cubes. Melt margarine. Mix flour in well. Add to liquids. Heat until thick. Add Velveeta cheese. Stir until melted. Then add vegetables, chopped up chicken and 1 package frozen peas. Heat thoroughly. Serves 12 to 15.
Blend molasses and mustard in large bowl. Stir in vinegar, ketchup, milk, eggs, onion soup mix and bread crumbs. Stir to mash crumbs. Add remaining ingredients; mix well. Pack into greased loaf pan (9 x 5 x 3-inches). Bake at 350° for 1 1/2 hours. Slice to serve.
Melt Milky Ways in one stick of oleo. Cream sugar and one stick of oleo. Add eggs, then flour and soda alternately with buttermilk. Add melted candy mixture and nuts. Bake in 3 (9-inch) greased pans at 325° for 30 to 40 minutes or until done. (Use Milky Way Icing.)
Drain salmon. Set aside 2 tablespoons of the juice. Mix salmon, egg and onion. Stir in flour. Add baking powder to salmon juice. Stir into salmon mixture. Form patties. Brown on both sides. Cooking time is approximately 5 minutes. Yields 4 to 6 servings.
Mix sugar, cocoa and flour. Melt butter; add to sugar mixture. Mix eggs and add. Mix well; do not beat. Add vanilla and milk. Pour into 9-inch unbaked pie shell and bake at 400° for 10 minutes. Reduce to 350° for 20 to 25 minutes.
Sift dry ingredients together. Beat at medium speed, shortening, sugar and eggs until light and fluffy. Add bananas; mix in dry ingredients. Stir until just smooth. Bake at 350° for 1 hour. Cool overnight before slicing.
Mix together Eagle Brand milk and lemon juice. Add pie filling, pineapple and pecans to milk mixture; mix gently. Fold Cool Whip into salad. Refrigerate overnight.
Mix all ingredients except crab. Shape on a large dish. Pat over top, then add crab meat. Pat again. Pour Crossman Blackwell cocktail sauce over all. Serve with crackers. Best chilled.
Combine ingredients in pan over low heat. Cook until mixture bubbles around edges. Pour over popcorn, press into balls. Be careful! It will be hot.
Put onions in 1 inch of boiling salted water. Bring again to boil. Cover; cook for 10 to 15 minutes, or until tender. Drain; place in serving dish. While onions are cooking, melt butter over medium heat. Add flour; stir until smooth. Gradually add milk and salt to pan; stir constantly over medium heat until thick (just starts to boil). Pour over onions; sprinkle with paprika and serve.
Take small Ritz crackers; spread smooth peanut butter between 2 and make a sandwich. Melt almond bark; dip cracker sandwiches in almond bark. Set on wax paper and allow to harden. Enjoy!
Preheat oven to 375°. In a 10-inch skillet, cook zucchini and onion in butter until tender. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Spread dough into an ungreased 12 x 8 x 2-inch dish. Press over bottom and up sides to form a crust. Spread mustard over crust with a spoon. Pour vegetable mixture over crust evenly. Bake 18 to 20 minutes or until a knife inserted near center comes out clean. (If crust becomes too brown during baking, cover with foil.) Let stand 10 minutes before serving.
Combine jello, pudding, Sweet 'N Low and water in saucepan. Bring to a boil. Cool mixture and add strawberries (berries may be sweetened if you wish). Pour into pie shell and refrigerate for several hours. Serve with whipped cream. Makes 6 generous servings.
Mix all ingredients well; shape into ball. Roll in finely chopped pecans. Chill 24 hours and serve.
Mix cocoa, sugar, margarine and milk in large saucepan. Bring to a boil and boil for 3 minutes. Remove from heat and add oats and peanut butter. Stir well. Drop 1 tablespoon of mixture onto waxed paper until firm.
Preheat oven to 350°. Brown meat; drain. Butter both sides of bread; use to line a 10 x 15-inch baking dish. Top with cheese. Beat eggs; add milk and cream. Mix well; pour over bread and cheese. Sprinkle with 3/4 teaspoon salt and a little pepper. Top with meat. Thyme or parsley may be sprinkled over top. Bake at 350° for 35 to 40 minutes. Serves 8.
Prepare Cheddar Muffins, substituting 3/4 cup yellow corn flour for 3/4 cup of the flour and omitting the Cheddar cheese and chives. Fold in 1 small red jalapeno pepper (stem, ribs, and seeds removed and discarded), finely chopped, 1 cup fresh or frozen yellow whole kernel corn and 1 tablespoon chopped cilantro before spooning into cups. Makes 24 (1 1/2-inch).
Wash zucchini; do not pare. Cut on diagonal into 1/2-inch slices. Saute onion in butter in a large skillet. Add zucchini, salt, pepper and oregano; mix well. Cover and simmer for 15 minutes. Add tomatoes and cook, uncovered, for 5 minutes. Add corn and cook until corn is heated. Put in buttered casserole dish. Cover with crumbs and brown in oven until golden.
In medium saucepan, over low heat, blend milk into cream cheese. If necessary, beat smooth with rotary beater. Stir in chives, onion and salt. Add cubed potato; stir carefully to coat. Turn potato-cheese mixture into 1 1/2-quart casserole; sprinkle with paprika. Bake in moderate oven at 350° for 30 minutes. Or, cook in saucepan over low heat until heated through.
Mix cake mix, eggs and oil together until moistened. Roll cookie-size dough in hand. Press slightly on cookie sheet, about 1 inch apart. Bake at 350° for 10 to 12 minutes or until cookie is done. Do not overbake. When cookies cool, make sandwich, using frosting.
Mix chocolate	chips,	nuts, butter and vanilla in a large bowl. Set aside. Mix sugar, milk and marshmallows in a saucepan. Bring to a boil and boil for 5 to 6 minutes, stirring constantly. Pour over mixture in bowl and stir until chocolate chips are dissolved. Pour into a buttered dish. Cut into squares when cool.
Mix jello pudding and milk until smooth. Add Cool Whip to pudding mixture. Layer 9 x 13-inch dish with crackers. Add pudding mixture, alternating with crackers, pudding mixture and top with crackers. Chill for a few hours or overnight and top with frosting. Frosting will spread easier if put in microwave for 20 seconds.
Cream together butter and sugar. Add eggs, one at a time; beat well. Then add remaining ingredients and mix well. Bake in layer cake pans in a 350° oven until done (toothpick comes out clean). Ice with favorite frosting. If you want a loaf cake, use only 1/2 cup milk.
Beat 2 eggs until foamy. Stir in 1 cup milk and 1 teaspoon melted butter. Sift into this egg mixture the flour and salt.
Brown together first 3 ingredients and drain on a paper towel. In a separate bowl, combine the rest of the ingredients. Mix all together in a casserole dish and bake at 350° for 1 hour.
Dust chicken with flour and sprinkle each piece with the garlic and pepper. Set aside. Saute mushrooms in butter until semi-soft. Set aside and reserve liquid. In frypan, brown chicken until fully cooked, adding oil as necessary.
Place apples in greased 2-quart casserole. Combine brown sugar, butter, oats, flour and cinnamon. Mix until crumbly and then press firmly over the apples. Bake in 350° oven for one hour. Serve with cream, plain or whipped.
Cook and drain ground beef. Add taco mix. Layer beef, 1 jar taco sauce, sour cream, 1 jar taco sauce and Cheddar cheese. Bake 30 minutes at 350°. Serves 8.
Blend all ingredients and pour into a greased and floured pie pan. Will be thick and pasty. Bake in 350° preheated oven for 45 minutes or until firm and golden brown.
Cream sugar and butter. Add other ingredients until mixed well. Spoon dough on a lightly greased pan. Bake in the oven 400° for 8 to 10 minutes. Makes 3 dozen
Make cake according to directions on package. Pour cake into a 9 x 13-inch pan and cook. Leave cake in pan. When done, poke a few holes in top with pencil. Put pineapple (undrained) and sugar in saucepan and bring to a boil. Stir so it won't burn. Let boil 5 minutes; pour onto cake and let cool. Mix pudding according to directions; spread on cake, then top with Cool Whip and sprinkle with shredded coconut and nuts.
Combine string beans and mushroom soup; mix thoroughly. Place in covered dish, approximately 4-inches deep. Spread cheese and onion evenly over the top. Bake, covered, at 375° for 20 to 25 minutes. May substitute crushed potato chips for toasted onions.
Preheat oven to 350°. Cover cookie sheet with foil. Beat egg whites until stiff. Slowly add sugar. Add salt, vanilla and chocolate chips. Fold together. Drop on cookie sheet. Place in preheated oven. Count to 10. Turn off oven and leave cookies overnight. Forget them!
Sift flour and soda 3 times. Mix sugar, eggs and butter. Mix well. Make in rolls and refrigerate. Slice and bake at 350° for 10 minutes. Very good.
Cream Crisco and sugar. Add eggs and beat well. Sift flour before measuring. After measuring, sift plain flour and self-rising flour together three times. Add flour and milk, alternating, to mixture of Crisco, eggs and sugar. Add flavoring of choice (vanilla, butter, lemon or almond).
Cut cabbage in half; put 1/2 in boiling water and boil until leaves can be separated. Let cool. Boil rice; add to hamburger, sausage and egg and mix well. Take a small amount of the hamburger and sausage mixture and put it in the center of 1 cabbage leaf. Roll leaf up and tuck ends inward. Proceed until all leaves are used. Put rolled leaves into a 5-qt. pot; pour tomato juice and sauerkraut over rolls. Chop other half of cabbage finely and add to pot. Cook for 1 hour.
Beat the first 3 ingredients until smooth. Spread on bottom of plate. Sprinkle shrimp on mixture; sprinkle on top of shrimp with cocktail sauce as needed. Place on top the cheese, onions, pepper and tomatoes.
Cook broccoli with salt until tender and drain. Mix with mayonnaise, soup and cheese. Pour in baking dish and top with crumbs. Bake at 350° until crumbs are brown.
In a saucepan, heat the water and one cup of the sugar to the boiling point and cook until the syrup reaches the soft ball stage (234 to 238°). Beat the egg whites until stiff. Continue beating while gradually adding 1/2 cup of the sugar. Slowly pour the hot syrup into the egg whites, beating constantly until mixture has cooled, then gradually beat in the ginger ale and fruit juices. Place in the freezer until partially frozen, then remove and whip quickly. Pour into freezing trays, cover and return to the freezer. The texture should resemble that of an Italian ice.
Brown hamburger and sausage together. Drain well. Add rest of ingredients. Cook on medium-low until cheese melts. Stir to keep from sticking. Spread on rye bread. Freeze. Heat as needed.
Mix together. Cook in oven for 4 to 5 hours at 350°. Serve over noodles. Can add pint of sour cream. Easy and very good!
In a medium size bowl, coarsely crush the crackers with your hands- you should have big cracker pieces. Add the remaining ingredients, mix well, and serve immediately. Season to taste, with salt and pepper.
Pour brown sugar in bowl. Pour melted butter over and mix. Add eggs, one at a time, mixing well. Sift flour, baking powder and salt together. Add nuts and chocolate chips to flour to coat, then add to sugar/egg mixture. Mix well. Pour into a greased 9 x 12-inch pan and bake at 350° about 35 to 40 minutes. These will collapse in middle of pan, so don't think you have done something wrong.
Preheat oven to 375°. Beat egg whites until stiff. Add vanilla, salt and sugar gradually. Mix in chocolate chips and nuts. Line 2 cookie sheets with foil, drop teaspoonfuls on sheets. When you put cookies in to bake, turn oven off and leave cookies 8 hours. Do not open oven during the 8 hours.
Toss first 6 ingredients and place in casserole. Stir remaining ingredients together and sprinkle over beans. Bake, uncovered, for 20 minutes at 350°.
Cream the sugar and the shortening; add vanilla and eggs slowly. Add the remaining ingredients and mix all together. Bake at 325° for 25 to 30 minutes in a 17 x 11 x 1-inch pan.
In a bowl, blend ingredients with a fork and chill. Serve with crackers or raw vegetables.
Cream shortening and sugar. Add egg. Mix until fluffy; sift dry ingredients. Add alternately with hot water and molasses which have been mixed together. Bake in 325° oven for 30 to 40 minutes.
Combine ingredients. Chill and serve over fresh fruit salad. Makes 1 cup.
Combine salad dressing mix, sour cream and mayonnaise. Combine green pepper, onion and tomatoes. Layer cornbread, pinto beans, vegetables, corn, dressing, cheese and bacon, making 2 layers.
Mix rice, onion soup and beef consomme. Brown pork chops and place on top of rice mixture in casserole dish. Cover; bake at 350° for 45 minutes.
Combine first five ingredients. Mix thoroughly. Fold in whipped topping. Pour in 13 x 9 x 2-inch pan. Cover and freeze.
Wash potatoes, leave skin on, and cut in wedges. Mix flour, salt, chili powder, cheese, onion salt, and pepper and put in a bag and shake. Add potato wedges a few at a time and shake to coat with flour mixture. Melt margarine in oblong pan. Place wedges in pan and bake at 375° for 25 minutes.
Blend all together. Use half can of noodles in dish and half on top. Bake in 9 x 13-inch pan at 350° for 1 hour.
Mix together and drop on greased cookie sheets and bake at 300° for 18 to 22 minutes.
In electric mixer, beat eggs. Add salt and sugar. Beat well. Add vanilla, then evaporated milk, slowly. Beat continuously; pour in freezer can with homogenized milk.
Combine rice, onion, walnuts, raisins and carrots in large bowl. Whisk together the orange juice, mayonnaise and salt. Stir dressing into rice mixture. Chill. Serves 6.
Combine all the ingredients and bake at 300° for 1 hour. I double recipe and bake in a 9 x 13-inch pan.
Sprinkle chicken with salt and pepper. In hot oil, brown on all sides. Push to one side of pan and cook onions, mushrooms and garlic. Mix tomato paste with remaining ingredients; pour over chicken. Stir well. Cover pan and simmer very gently until tender, 30 minutes. Uncover and simmer until sauce is thick. Serves 4.
Mix all ingredients except eggs. Put half mixture in casserole dish; slice eggs over the top, then put remaining mixture over the eggs. Bake at 375° for 30 minutes. Top with crushed Rice Krispies.
Brown sausage and drain well. Mix all ingredients in heavy sauce pan.	Heat over medium-high heat until cheese is melted and soup is heated through. Serve with tortilla chips. A can of cream soup can be added to make the meal go further.
Mix cream cheese and Eagle Brand milk. Add nuts and Cool Whip and mix. Add can of cherry pie filling and chill.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix all remaining ingredients. Make into golf ball size or your own preference and place 2-inches apart on ungreased cookie sheet. Bake at 375° for 6 minutes.
Mix oil, sugar and eggs together. Sift flour, soda, salt and spices together; add to egg mixture. Mix thoroughly. Next, add vanilla, apples and nuts. Pour into greased and floured tube cake pan and bake at 350° for approximately 1 hour. Remove cake from pan. Cool and top with glaze.
Thicken apricot nectar with sugar and flour; let cool. Tear angel food cake into bite size pieces and place in oblong dish. Pour nectar mixture over cake. Spread with prepared Dream Whip. Sprinkle nuts over top. Refrigerate.
Dissolve jello in boiling water. Mix pineapple, sour cream, nuts and cherries. Add to jello. Pour into a mold or 8-inch square oiled pan. Chill 2 hours or until set. Serve with a dollop of whipped cream.
Cut large shrimp in half. Wash tomatoes. Remove stem ends and centers; sprinkle with salt. Combine rice, cheese, egg, seasonings and shrimp. Place in tomatoes. Combine butter and crumbs; sprinkle over top of tomatoes. Place in a well-greased baking dish. Bake in a moderate oven, 350°, for 20 to 25 minutes or until tomatoes are tender and crumbs browned. Serves 6.
Saute onion and broccoli in melted butter. Combine cornbread mix, cottage cheese and eggs. Mix well. Stir in sauteed vegetables. Pour into 8 x 11 1/2 x 2-inch greased pan. Bake about 40 minutes at 350°.
Cook egg noodles until done. Spoon into a 1 1/2-quart baking dish. Spread cottage cheese over noodles, then ground beef which has been	lightly browned in a little fat. Place 1/2 of the cheese strips over meat and half of spaghetti sauce over cheese. Follow with remaining cheese and sauce. Sprinkle with Parmesan cheese. Bake at 350° for 1 hour or until done. Serves 6.
Brown sausage; drain. Press rolls out on a pizza pan (spray with nonstick spray). Spread sausage on dough. Sprinkle cheese over sausage. Beat eggs and milk together and pour over cheese. Bake at 350° for 25 minutes or until nicely browned.
Place chicken pieces in a roasting pan. Combine remaining ingredients, mixing well. Pour over chicken. Marinate for several hours or overnight, turning once. Bake, uncovered, at 350° for 1 1/2 to 2 hours, until nicely browned. Baste occasionally. Serve with rice. Freezes well. Yummy!
In a bowl mix together the eggs, onion, bacon, salt, pepper, mustard and mayonnaise. Mix until creamy. Form the mixture into 1-inch balls and roll each in the Cheddar cheese. Cover the balls and refrigerate until served. Yields 25 appetizers.