HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. In large bowl, combine butter, sugar and eggs; beat for 10 minutes. Add orange juice and whiskey and beat well. Add baking powder and beat well. Add flour slowly. Use mixer until it begins to thicken. Knead in remaining flour until it makes a soft, non-sticky dough. Pinch off pieces of dough and shape as desired. Place on greased cookie sheets; brush with beaten egg yolk and sprinkle with sesame seed (optional). Bake at 350° for 20 minutes or until golden brown.
Bake cake as directed on box. Use a 9 x 13-inch pan. Let cool. Punch holes in top of cake with handle of wooden spoon. Pour the Eagle Brand milk on top of cake. Top with Cool Whip; sprinkle with coconut. Chill.
With fork, poke hole in potatoes. Place in microwave. Bake on High 25 minutes. Let stand for 5 minutes. Cut and serve with butter and salt.
Layer first 7 ingredients in a 13 x 9 x 2-inch dish. Combine mayonnaise and sugar; spread over turkey. Sprinkle with cheese and bacon. Cover and chill.
In large skillet, brown meat and onion. Cook noodles according to package directions and drain. In small bowl, cream together cream cheese and cottage cheese. Drain meat. Stir in tomato paste, sauce and seasonings. In a 9 x 13-inch casserole dish, place 1/2 of noodles; top with 1/2 of meat mixture and 1/2 of cheese mixture. Repeat with noodles, cheese mixture and then meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with Mozzarella cheese and melt.
Put raw rice on the bottom of a 10 x 13-inch pan. Mix soup with 2 cups water and pour half of soup over rice. Place bite-size rabbit chunks on top of mixture. Pour rest of soup on top of rabbit. Cover tightly with tinfoil and bake at 350° for about 1 hour and 20 minutes.
Dust meat with flour, salt, pepper and garlic powder. Heat oil in Dutch oven. Add meat and cook until brown. Drain. To the meat add broth and simmer until meat is tender. Stir in soup. Cook dumplings or noodles according to directioned on package and drain. Add to meat with Milnot. Taste and add salt and pepper. Cook until hot and well blended.
In a pot heat oil and stir-fry chicken until half cooked; drain oil and fat. Mix in bowl, shoyu, water, ginger and Equal. Cook chicken and onions for 5 minutes. Pour shoyu mixture in with chicken. Let simmer on low for 1 hour. (Hint: Cook on low heat so Equal sugar substitute doesn't lose its sweetness.) Add extra water if too salty. Season to taste. Mix 2 tablespoons cornstarch and 1/3 cup cold water. Add to simmering sauce to thicken. Serve with hot rice.
Beat 2 egg whites and a dash of salt until foamy. Slowly add 1/4 cup sugar, beating constantly until stiff shiny peaks form. Pile onto pudding. Seal edges. Bake 5 to 10 minutes at 425° until lightly browned.
Lay chicken in 9 x 13-inch baking dish. Mix the next 3 ingredients well. Pour the mixture over the chicken. Let sauce and chicken sit for 1/2 hour to marinate. Cover and bake at 350° for 1 1/2 hours. Then uncover and bake 1/2 hour longer to brown the chicken. Baste the chicken during the last 1/2 hour of baking. Total baking time is 2 hours.
Brown hamburg in large skillet and drain. Boil macaroni in large pot and drain. Mix hamburg, macaroni and tomatoes together. Pre-heat oven to 350° and bake for 30 minutes.
Mix ham, pork, bread crumbs, milk and eggs. Form into 1-inch balls or 3 loaves. Pour sauce over and bake at 350° for 1 hour, basting often. Serve balls with toothpicks as appetizer or loaves for main course.
Combine soy, ginger, brown sugar, olive oil, garlic, cayenne, basil and mirin in saucepan. Bring to boil, stirring lightly. Pour sauce over salmon fillet and allow to marinate 30 minutes at room temperature. After 30 minutes, pour marinade back into saucepan. Cut salmon fillet into large steak (for ease of cooking). Grill over very hot fire (cook skin side down first) for 2 to 3 minutes per side, no longer. Bring marinade back to boil. Mix 1 tablespoon of cornstarch and 3 tablespoons of water. Add cornstarch to marinade. Cook at high heat until thickens. Pour sauce over salmon and serve. Suggested Wine: Macon Villages - White Burgundy. Serving Ideas: Angel hair and pesto sauce is good.
Mix sugar, oleo, flour, cinnamon and nutmeg. Pour over apples and mix. Pour in pie shell and top with second crust. Great to freeze.
Mix ingredients well; cover and simmer for at least 30 minutes. Makes enough sauce for 4 pounds meat.
Combine all ingredients except corn chips. Chill. Add chips just before serving. Serves about 4.
Cut beef into thin slices. Season with salt and pepper. Melt butter or margarine in a large skillet. Brown meat, mushrooms and onion. Mix flour and milk. Add to meat. Cook and stir until thickened. Add sour cream. Serve over buttered noodles. Serves 4 to 6.
One day before serving, place chicken in a shallow dish. Pour lemon juice over chicken and marinate overnight, turning pieces occasionally. Preheat oven to 375°. Remove chicken from lemon juice; reserve juice. Combine flour, paprika, salt and pepper to taste. Dredge the chicken with seasoned flour and place in shallow baking pan. Bake chicken for 40 minutes at 375°.
Mix all ingredients together except ginger ale and chill. Add ginger ale when serving. May use some of punch and add some fruit to make an ice ring. Makes 1 gallon, plus 2 3/4 cups. Serves 25.
Spread cooked, cooled refried beans on platter. Spread mashed avocados on top of beans. Sprinkle chopped green onions; spread mayonnaise. Sprinkle diced tomatoes. Spread and sprinkle grated cheese and finally sprinkle black olives on top for garnish. Serves a small party of 6.
Saute meat and onion until tender. Drain well. In a large skillet, add meat, onion, mushroom soup, beans and corn. Stir together and add cooked egg noodles. Pour into large casserole. Sprinkle dried onion rings on top. Put in 350° oven. Bake about 1 hour.
Melt margarine. Remove from heat. Add graham cracker crumbs, peanut butter and powdered sugar. Pat into a 9 x 13-inch pan. Melt chocolate chips and frost over peanut butter mixture. When chocolate is set, cut into small squares.
Mix dry ingredients together. Add all other ingredients; mix well. Pour into dish and bake for 1 hour at 350°.
Place the rice in a 9 x 13-inch baking pan. Pour in water and stir. Lay chicken pieces on top of rice. Pour or spoon can of mushroom soup over. Sprinkle with onion soup mix over top and drizzle with sherry. Cover with foil. Bake at 350° for 2 hours.
Layer potatoes, onion, apple and bacon in casserole dish. Sprinkle each layer with very little sage and seasoning.	 Top layer should be potatoes. Pour water over top. Cover and cook at 325° for 2 hours. Dot potatoes with butter, then bake until brown, 30 minutes.	Serves 6.
With electric mixer, cream cheeses together. Add sugar and beat. Add eggs; beat well. Stir in lemon juice, cornstarch, flour and vanilla. Add butter and mix until smooth. Blend in sour cream.
Put cut up carrots and celery in bottom of crock-pot. Add chicken, water and seasonings. Cook on low for 8 to 10 hours (overnight). Remove chicken and bones from broth. Turn crock-pot to high and add 1 can cream of chicken soup and noodles. Add deboned chicken. Cook until noodles are tender. Add 1 cup of milk at the last before serving.
Melt butter or margarine in large saucepan. Saute celery, bell pepper, onion, garlic, salt and pepper until tender. Add tomatoes. Simmer for 20 minutes. Add shrimp. Cook until tender. Serve over rice.
Mix all ingredients well. Pour into 2 (9-inch) unbaked pie crusts. Bake at 350° for about 1/2 hour or until crust is brown and custard is firm.
In saucepan, heat together yogurt, margarine, water and sugar until margarine is melted. Set aside and let cool to lukewarm. In large bowl, combine yeast, 3/4 cup white flour, 3/4 cup whole wheat flour and baking soda. Add cooled liquid mixture to yeast-flour mixture; then add eggs, spices and grated onion. Beat at low speed with electric mixer for 30 seconds. Beat 3 minutes at high speed. Stir in 1/2 cup white flour and 3/4 cup whole wheat flour. Dough will still be moist and a little sticky. Place in a bowl sprayed with vegetable cooking spray, turning once. Cover with a towel or plastic wrap. Let rise until double, about 1 1/2 hours. Place on floured board and knead lightly. Divide into 12 even pieces; form into round balls and place into muffin tins sprayed with vegetable cooking spray. Cover; let rise about 40 minutes. Bake at 400° for 12 to 15 minutes or until nicely browned. Remove from muffin tins immediately. Serve hot or at room temperature. Yield: 1 dozen. Approximate calories/serving: 1 roll = 140.
Brown ground beef in 5-quart pot. Drain off grease. Add onion, beans, carrots, corn and cabbage. Cook until carrots are tender, then add tomatoes and peas. Cook on medium-high for 1 hour.
Stir together all ingredients except mandarin oranges. Add 2/3 of oranges last and stir gently . Arrange leftover oranges on top.
Mix and pat in bottom of 9 x 13-inch pan and bake 10 minutes at 350°.
In a mixing bowl, mix all the ingredients (except bananas) together. Let them stand in the refrigerator overnight. Just before serving, add bananas. Serves 6 to 8.
Bring 1 cup of water to a boil, mix in gelatin and stir until dissolved. Add remaining ingredients (except sour cream) and stir. Pour half of mixture in pan and let congeal. Put sour cream over this and let set up about 2 hours. Then spoon the rest of the gelatin mixture and let congeal.
Combine yeast and warm water in container of electric blender; process 30 seconds. Let stand 5 minutes. Combine flours in large bowl. Add 1 cup flour mixture, sugar and remaining ingredients to yeast mixture in blender container; process until smooth, stopping once to scrape down sides. Gradually stir yeast mixture into remaining flour mixture to make a soft dough.
Add flour to sugar. Mix all ingredients and cook in double boiler until thick, then flavor with lemon. Pour into cooked crust. Put egg whites on top and put in oven to brown. This makes one large pie.
Mix sugar, lemon juice, flour, cinnamon, cream of tartar, salt and spice in a bowl. Fold in squash until coated. Dot with butter. Pour into 9-inch pie shell. Cover with top crust. Bake at 400° for 40 minutes.
Mix soup and sour cream; set aside. Prepare Stove Top stuffing according to package directions. Place chicken in a 9 x 13-inch pan that has been sprayed with a vegetable spray. Pour the soup mixture over top of chicken. Cover this with the stuffing. Bake at 350° for 45 minutes.
Place all ingredients in a large casserole dish. Bake at 350° for 1 hour.
In a large skillet, brown hamburger; drain fat. Add cubed potatoes (peeled), diced onion and tomato sauce. Mix carefully with spatula. Season with seasonings to taste. Cover and simmer on low until potatoes are soft, stirring and mixing carefully every 10 minutes. Serve with refried beans and flour tortillas. Build burritos or pinch tortillas and use as a scoop.
Cook linguine; keep warm. Heat 1 tablespoon oil. Stir-fry garlic and ginger for 30 seconds. Add chicken; fry 1 minute. Add pea pods; fry 1 minute more. Remove mixture from wok. Add 1 tablespoon oil. Stir-fry red and green peppers and onions for 2 minutes. Return all to wok.
Preheat oven to 350. Place roast in dutch oven or large pot. Pour in beef broth. Add the tomato paste and stir, add the tomatoes, blend in garlic, basil oregano, bay leaves. Cover and cook in oven for 1 1/2 hours. Turn over meat and add the carrots, onions and mushrooms. Cover and continue to cook for 1 to 1 1/2 hours.
Melt fat in milk, then cool. Pour over beaten eggs. Add remaining ingredients and season. Pour into greased casserole. Place in moderate oven at 350° until firm. Serve with mushroom sauce. Serves 6.
Bring milk and butter to a boil. Add salt and pepper. Add sifter flour all at one time. The dough will form a ball. Remove from heat. Add eggs one at a time and beat each egg until completely blended. Add approximately 3/4 of the Swiss cheese. Using about 2/3 of the dough, drop seven equal dollops on top a well greased cookie sheet in a circle, barely touching. Top each with a smaller dollop using the balance of the dough. Sprinkle the remaining cheese over the top. Bake approximately 55 minutes at 375°, or until rich golden brown. Separate and serve hot. Makes 7 servings.
Combine sugar, water and spices. Boil 5 minutes. Remove from heat. Let stand, covered, 1 hour. Strain. Just before serving, combine syrup, fruit juices and cider. Bring to boil quickly. Remove from heat; serve at once. Makes 4 1/2 quarts.
Beat butter and shortening until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir in vanilla and walnuts. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and cool completely on wire rack.
Cut the bacon into squares. Fry. Remove and dry on paper towel. Pour 1/4 or 1/2 the fat over the diced potatoes. Brown onion. Add vinegar, salt, sugar and pepper. When hot, add potatoes and bacon. Heat thoroughly.
Mix all ingredients together; drop by teaspoonful on baking sheet. Bake at 375° until lightly browned.
Melt oleo and chocolate together. Cool slightly. Mix flour and sugar	together; add	to chocolate mixture.	Add unbeaten eggs and mix thoroughly. Add vanilla. Line two 8 x 8-inch pans with heavy duty aluminum foil and brush thoroughly with melted oleo. Pour brownie mix in pans and bake at 375° for 30 minutes. Cool. May be frosted with frosting mix, dusted with powdered sugar or left plain. Cut into squares. Makes 50. Freezes well.
Stir baking powder, salt, cream of tartar and sugar into measured flour (sift 3 times). Cut in the shortening; work in with fingers until mix is the consistency of cornmeal. Store in covered container in cool place. Will keep six weeks without refrigeration.
Heat oven to 450°. Mix flour and cream until dough leaves side of bowl and rounds up into ball. Sprinkle dough with flour and knead 10 times. Roll or pat dough 1/2-inch thick. Cut with floured 2-inch round cutter. Place about 1-inch apart on ungreased cookie sheet. Bake until golden brown 10 to 12 minutes. Makes about 12 biscuits.
Prepare vegetables and place in a large bowl. Mix marinade ingredients and pour over vegetables. Cover and chill at least 12 hours. Drain 1 hour before serving. Serves approximately 8.
Brown butter, onion, celery and rice. Stir in Lipton chicken noodle soup, water, salt and pepper. Cover and simmer 15 minutes. Remove and let stand 10 minutes with cover on.
Fold together mayonnaise and Cool Whip. Stir in fruit juice to make consistency desired. Good on fresh fruit or jello salad. Keeps several days in the refrigerator.
Combine cream cheese and Marshmallow Creme, mixing well. Add 1 tablespoon grated orange rind and dash of ground ginger. Stir well; serve with fresh fruit.
In medium bowl, shred half bowl of lettuce. Mix together celery, onion and sweet pepper. Spread layer over lettuce, then spread English peas. Whip enough mayonnaise to make layer 1/4-inch thick; sprinkle sugar over mayonnaise. Top with grated cheese. Sprinkle on bacon bits. Cover tightly and refrigerate 24 hours.
Mix together with beater. Grease and flour 3 layer pans. Bake 20 to 25 minutes at 350°.
Combine flour with cream; beat in eggs until smooth. Add baking powder to milk, then slowly add to flour mixture, beating well. Fry with a little lard added to griddle before each cake.
Mix Joy and water in bowl or jar. Add syrup. Mix well or shake. Put in refrigerator for 4 hours. Makes about 1 quart.
Boil water, rice, raisins and salt. Prepare pudding according to directions. Add nutmeg. When rice has cooled, add to pudding and mix well. Refrigerate.
Mix cornstarch and water in bowl. Heat oil in wok or 12-inch skillet. Add broccoli, carrots and onion; stir-fry 1 minute. Add chicken broth and salt; cover and cook 3 minutes. Stir cornstarch mixture in vegetables. Cook and stir until thickened. Add water chestnuts, mushrooms and oyster sauce. Cook and stir 30 seconds.
Cream butter, egg yolks and sugar well. Add lemon extract. Mix pecans and fruit with 2 cups sifted flour in a large pan. Blend in the remaining 3 cups flour to butter and sugar mixture. Mix soda and warm water. Add to flour mixture. Mix well and add fruit and nuts. Beat egg whites until stiff and add to other ingredients. Pour into 2 greased and floured Bundt or angel cake pans. Bake in a 250° oven for 3 hours. Place a pan of water under cake while baking to prevent burning.
Mix and spread on rye bread. Sprinkle bacon over top. Bake at 350° for 15 minutes. Makes about 2 dozen.
Trim beans and remove strings. Combine salt, vinegar and water. Bring to boil. Add seasonings to each clean hot jar. Pack beans in jars; cover with boiling liquid, leaving 1/2-inch head space; seal (beans must be completely covered by liquid).
Dissolve Jell-O in hot water; add sugar and Kool-Aid. Mix well. Add cold water; pour into popsicle containers and freeze.
Combine ingredients in large bowl (except peaches, cream cheese and sugar). Beat for 2 minutes at medium speed. Pour into prepared 9 or 10-inch pie pan with greased bottom and sides. Place peaches (reserving juice) onto batter. Combine cream cheese, sugar and 3 tablespoons reserved peach juice. Mix for 2 minutes in a bowl. Spoon within 1-inch of edges. Sprinkle top with cinnamon and sugar mixture. Bake at 350° for 30 to 35 minutes or until crust is golden brown. Filling will appear soft. Store in refrigerator.
Place fruit in blender and liquefy. Add sugar. Boil mixture. Spoon thinly and evenly on pieces of plastic wrap. Let dry for several days, in sun or on table under several lamps. It is done when it can be peeled from plastic wrap. Roll it up in the plastic.
Dissolve Jell-O in hot water; add ice cream by spoonful. Chill 15 minutes, then add berries. Pour into crust and chill at least one hour.
Blend cheese and butter, stir in flour, mustard, pepper and sherry. Roll one teaspoon of cheese mixture around each olive, covering completely. When ready to serve, place on a cookie sheet and bake in 400° oven for 10 minutes.
Parboil a turkey of 25 to 26 pounds until fairly done. Lift out breast and cut steaks as from a beef tenderloin. Dip steaks in a batter made of milk, eggs, salt and pepper. Dredge in flour, then dunk back into batter and finish off with bread crumbs. Fry in fat (350°) until golden brown. Serve with onion rings made in the same way.
Cut the broccoli, cauliflower, raisins and bacon into small pieces. Mix all ingredients; let set a short time. Serves 8.
Beat eggs well. Add shrimp and vegetables; mix thoroughly. Heat oil in skillet. Place about 1/4 cup egg mixture in oil; brown lightly on each side. Serve with sweet-sour sauce and soy sauce and sprinkle with green onions.
Combine flour, butter and 3/4 cup sugar with beaten egg yolks. Add lemon juice and rind. Beat egg whites until stiff. Add remaining sugar to this. Fold into mixture. Pour into buttered dish. Place into a pan of hot water and bake in preheated oven at 350° for 45 minutes. (You will discover when done that there will be cake at the top and delightful lemon sauce in the bottom. Spoon the sauce over the cake when you serve it.)
Scald 1 1/2 cups milk. Mix sugar, cocoa, cornstarch, 1/2 cup milk and beaten egg yolks. Pour scalded milk over this mixture and cook over low heat, stirring constantly, until thick. Add butter and vanilla. Pour into baked pie shell. Top with egg whites, beaten stiff, allowing 2 tablespoons sugar to each egg white. Brown in 325° oven.
Put cherry pie filling in 3 quart (9 x 13-inch) baking dish. Pour and spread pineapple and juice over pie filling. Sprinkle dry cake mix over mixture. Melt margarine and pour over cake mix. Sprinkle coconut and pecans over all. Bake at 325° for 1 hour.
Mix these ingredients together. When they are well blended, mix with starter. Let mixture stand, out of refrigerator, lightly covered all day. (Mixture will bubble.) At the end of the day, take out 1 cup of starter to use in making bread. Return other to refrigerator. Keep covered. Keep starter in refrigerator for 3 to 5 days and feed again. Starter must be fed every 3 to 5 days. Always leave 1 cup of starter. If you do not need to bake more bread after feeding starter, take 1 cup and give to a friend.
Melt margarine in 8 x 12-inch pan or dish. Mix flour, sugar and milk. Add peaches, but do not stir. Bake at 375° for 40 minutes or until brown. Serve warm with whipped cream or milk.
Chop bok choy, cooked chicken and scallions; put in a large bowl. Saute sesame seed, almonds and noodles in butter over low heat until slightly browned. Put in a separate bowl. Mix sugar, soy sauce, vinegar and seasoning; put this in a bowl. Do not mix the 3 until ready to serve.
Chop cabbage. Place half in a 9 x 13-inch pan. In a bowl, mix raw hamburger, cooked rice, diced tomato, chopped onion and brown sugar. Spread over cabbage in pan. Spread the rest of the cabbage on top and top all with tomato soup (you may need 2 cans). Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes or until bubbly.
Spread cream cheese on flour tortilla, then sprinkle green chillies on cream cheese and top with black olives. Layer another tortilla on top and repeat steps; fold over in half. Wrap in plastic wrap and chill overnight. Take out and slice in small bite size; put toothpicks in them. Dip in salsa and enjoy.
Cream butter and sugar. Beat in molasses and egg. Add dry ingredients alternately with 1/2 cup water. Pour into greased 9 x 9 x 2-inch baking dish. Bake at 350° for 30 to 35 minutes. Cool.
Melt butter, brown sugar, honey, vanilla and molasses. Mix oats, coconut, cinnamon, almond, walnuts and sunflower seeds. Stir both mixtures together in large pan until all is moist. Spread out evenly onto 4 cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes until golden brown. When granola is done, press down firmly into pan and allow to cool 1 hour. When cool, break apart and store in airtight container. Makes 4 to 5 gallons. Bake longer for crunchy granola. This is a summer camp recipe, make 1/4 recipe for family.
Beat eggs; add oil, sugar, vanilla and zucchini. Mix well; add remaining ingredients and mix. Pour mixture into greased and floured Bundt pan. Bake at 325° for 1 hour and 20 minutes.
Stir whipped topping and cream cheese together. Fold in pie filling and oranges. Line bottom of a 9 x 5 x 3-inch loaf pan with waxed paper. Pour in cherry mixture. Cover. Freeze until firm.
Brown and drain the ground beef, bacon and onion. Mix in a large bowl both sugars, catsup, mustard, barbecue sauce, chili powder, salt and pepper. Stir in meat mixture. Add one can of pork and beans. Bake at 350° for one hour. Can be frozen before or after baking. Yields 12 servings.
In large bowl whisk oil, vinegar, salt and pepper. Add next five ingredients; toss well to coat. Serve immediately.
Prepare cake mix according to package directions. Bake in a 13 x 9 x 2-inch pan. Let cake cool slightly. Using a wooden spoon handle, punch holes at 1-inch intervals over top of cake.
Combine tomato paste, water, vinegar, corn syrup and spices and bring to a boil. Reduce heat and simmer 1 hour, or until thick. Stir frequently to avoid sticking. Pour into hot jars leaving 1/4-inch headspace. Adjust caps. Process 30 minutes in boiling water bath.
Dissolve yeast in 1/2 cup water. Stir in remaining water, flour and sugar. Beat until smooth. Cover with cheese cloth. Let stand at room temperature for 5 days, stirring a couple times each day. Cover and refrigerate until ready to use, or use right away. When ready to use, put in a crock and add amount of water needed to make cakes enough for your family. Then add 1/2 pure buckwheat flour (not self-rising) and 1/2 white flour. Add salt to taste. As you use you will need to add a little sugar to each new crock you mix. When not in use, set in a cool place and keep covered. Right before you bake cakes, add 1 cup warm water to which is added 1 teaspoon soda. Add more water to batter if too thick. Bake on hot, greased griddle.