HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk, sugar and shortening in saucepan; heat until milk is scalded. Cool to lukewarm. Sprinkle yeast into warm water; stir to dissolve. Add lukewarm milk mixture, egg, potatoes and 3 cups flour; beat until smooth. Stir in remaining flour; mix well. Dough should be sticky to make softer kolaches. Cover; let rise in a warm place, free from draft, for about 45 minutes or until double in bulk. Punch down; divide dough in half. Pinch off small bits of dough about the size of a walnut; place on greased cookie sheet or flat pan. Let rise until double in bulk. Punch down in center with thumb or index finger; spoon fillings into indentions. Sprinkle topping over filling. Bake in preheated 375-400° oven for 12 to 15 minutes or until light brown. Remove from oven and brush with butter to soften crust.
Cream sugar and butter. Add salt, lemon juice and water. Add one egg with 1 cup of flour until used. Cream well. Add baking powder, milk and vanilla. Bake at 350° for 1 to 1 1/2 hours.
Mix well and bake at 350° for 45 minutes or until set. Top with sliced fresh strawberries and kiwi fruit.
Combine salad dressing, green onions and mustard; set aside. Toss tuna with dill. In a 3-quart serving bowl, layer lettuce, shells, cucumber, tomato, tuna, peas and bacon. Spread salad dressing mixture over bacon, sealing to edge of bowl. Sprinkle with cheese. Cover. Chill several hours or overnight. Toss to serve. Makes 8 servings.
Cream the oleo and sugar. Add egg yolks one at a time. Add flour one cup at a time. Add extract and grape juice with soda in it; stir well. Fold in fruit and nuts that have been dredged in flour; beat well. Beat egg whites stiff and fold in well. Bake in tube pans which have been greased and floured. Bake for 4 hours at 250°. It make take a little longer than 4 hours.
Stir-fry chicken in oil for 4 to 5 minutes or until tender. Reduce heat. Stir in salsa. Cover; simmer 5 minutes. Stir together salad dressing, avocado and hot pepper sauce.
Make cake mix as directed. Put in greased 9-inch spring-form pan. Bake at 350° for 20 minutes. Combine the cream cheese, vanilla and sugar. Add eggs, one at a time. Blend in sour cream. Pour evenly over top of cake. Return to oven at 350° for another 35 minutes. Loosen from side; cool. Melt chocolate squares and butter. Add in remaining ingredients. Take cake out of pan; frost with chocolate mixture.
In a 2-quart saucepan, melt butter and add carrots and parsley. Cook slowly 5 minutes, stirring frequently. Sprinkle flour over mixture and stir well. Add 2 cups heated stock. Stir to a smooth sauce. Add remainder of stock and boil until carrots are well done. Add cauliflower pieces, cut finely. Stir in cream and salt.
Place chicken in bottom of pan or baking dish. Mix chicken broth and soup and beat until smooth. Pour over chicken. Mix melted margarine, salt, pepper, flour and milk to make batter. Pour on top. Bake 30 minutes at 425°.
Brown ground beef; chop and drain. Add soup, catsup and mustard. Reheat.
Preheat oven to 375 degrees. Combine chicken, pineapple and mayonnaise and mix lightly. Separate dough into four rectangles. Place about one-fourth of the chicken mixture in the center of each rectangle. Stretch corners of dough over filling; twist ends and seal edges. Brush with melted margarine or butter and place on ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes until golden brown. Make 8 sandwiches.
Combine flour, nuts and brown sugar. Cut in butter to make a crumb mixture. Place in 9-inch pie pan. Bake at 400° until golden brown. Cool. Remove 1/4 cup of mixture. Press remaining mixture into pie pan.
Cook squash in boiling water for 10 minutes. Drain and cool enough to cut in half lengthwise. Scoop out pulp and seeds to make 4 shells. Mash pulp and seeds in mixing bowl. Melt margarine in small skillet; add bread crumbs and fry until lightly browned on medium heat. To pulp and seeds, add browned crumbs, spinach, cheese and seasonings and mix well. Pile into squash shells. Broil 3 inches from medium heat for 10 minutes.
Dissolve gelatine in cold water. Beat egg yolks and mix well with	brown sugar, milk and pumpkin. Add salt and spices. Place over double boiler and cook until thickened. Remove from heat and add gelatine. Cool and in meantime, beat egg whites to form soft peaks. Add sugar a little at a time and beat until forms stiff peaks. Fold into cooled pumpkin mixture. Spoon into baked pie shell and top with whipped cream. Chill.
Blend half of dried beef with remaining ingredients; shape into 2 balls. Refrigerate 1 hour to harden, then roll in remaining beef. For one ball, cut recipe in half.
Combine everything together. Put in casserole dish and lay bacon over top. Bake, uncovered, at 400° for about 20 to 30 minutes.
Boil beans in water and lemon juice for 2 minutes. Remove from heat. Cover and let stand 1 hour. Bring to second boil and simmer with ham shank until beans are tender, about 2 hours. Add remaining ingredients and continue cooking another hour. Remove meat from bone, return to soup and enjoy a hearty meal. Serve with corn bread or your favorite crusty French bread.
Combine sugar, vinegar, water and salt. Bring to a boil and dissolve sugar. Remove from heat. Add gelatin and onion to boiled mixture. Cool. Combine remaining ingredients and add to liquid. Pour mixture in large greased mold or individual molds. Chill. Serves 6 to 8.
Cut eggs in half lengthwise. Remove yolks. Put all ingredients into a food processor except pimento and parsley. Using steel blade mix well. Divide mixture among egg whites, heaping high. Garnish and serve.
Dissolve Jell-O and salt in boiling water. Drain pineapple and add water to juice to make 3/4 cup. Add to Jell-O. Fold in carrots, pineapple (and nuts, if desired). Chill until firm. Unmold. Garnish with additional pineapple and carrot curls, if desired.
Cut up steak into cubes; brown steak, chopped celery, onions, salt and pepper to taste. Add water, soy sauce, sugar and molasses. Bring to boil; add cornstarch to thicken. Serve over rice.
Heat oven to 350°. Grease and flour a 9-inch round layer pan. Mix biscuit mix and sugar. Add shortening, egg and 1/4 cup milk. Beat one minute at medium speed on electric mixer or vigorously by hand. Add vanilla. Beat 1/2 minute longer. Pour into prepared pan. Bake 35 to 40 minutes. Allow to cool in pan 5 minutes; remove from pan. Cool.
Sprinkle large skillet with salt; add ground meat and onions. Cook until onions are tender and meat is browned. Add garlic powder, sugar, catsup, chili beans and crushed tomatoes. Let simmer for 30 minutes or so; serve.
Add all ingredients into bowl and mix with fork until chunky. Top with shredded Longhorn cheese.
Wash and cut squash in quarters, remove seeds and place in 8-inch square pyrex dish that has been sprayed with Pam. In hollow of squash quarters add 1 Tbsp. brown sugar and dot of oleo. Sprinkle with salt and pepper. Cover with wax paper and microwave on high for 15 to 20 minutes or until done.
Cream butter thoroughly; add sugar slowly, beating constantly. Add baking powder sifted with flour. Alternate milk and flour in mixing. Add egg whites, beaten stiff, to be folded in last. Add vanilla.
Mix eggs, milk, salt and condensed milk together; add to cooked rice. Put on stove, bring to a low boil, remove after 1/2 to 1 minute. Add vanilla and raisins, cinnamon or nutmeg.
Soften yeast in warm water. Combine cottage cheese, sugar, onion, butter, dill seed, salt, baking soda and egg. Add flour to make a stiff dough. Beat down, cover, let rise until light. Stir down; turn into 2-quart greased casserole. Cover; let rise until doubled. Bake at 350° for 35 to 40 minutes.
Bring sauce to a boil. Pour over rest of ingredients in large bowl. Mix well! Bake in cake pans or cookie sheets for 1 hour at 200°, stirring every 15 minutes. Store in airtight container.
Put cherries and pineapple in a pan and mix them together. Pour dry cake mix all over top of fruit. Slice butter on top. Bake at 325° for approximately 1 hour or until top is brown.
Brown ground meat. Drain fat. Mix in Ro-Tel, soup and seasoning mix. Simmer for 15 to 30 minutes.
Sift flour with cocoa, baking powder and salt; set aside. Lightly grease and flour a 10-inch tube pan. Preheat oven to 350°. In a large bowl, beat at medium speed, butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time. With mixer at low speed, beat in flour mixture in 4 additions alternately with milk in 3 additions, beginning and ending with flour mixture. Add grated chocolate and vanilla. Bake for 1 hour and 15 to 20 minutes or until tester comes out clean. Let cool 10 minutes, then turn from pan.
Combine eggs, sugar, pineapple juice, lemon juice and salt. Cook until thick over low heat, stirring constantly. (You may add cornstarch, if necessary.) Cool. Important to cool. Add celery, pineapple, apples and nuts. Gently fold in whipped cream. Spoon into 8-inch square pan and freeze. To serve, cut into squares and garnish with cherries. Serves 8 to 10.
Cut shortening or lard into dry ingredients. Stir in buttermilk slowly. Mix lightly. Roll out and cut with biscuit cutter or mold with hands.
Spread sour cream on tortillas. Sprinkle on top of sour cream the cheese, onions, olives and peppers. Roll tortillas.
Heat oil in 10 inch fry pan; saute onions, thyme, basil, broccoli over medium heat. After 5 minutes, add mushrooms and salt. Saute until tender. Remove from heat and drain juices. In a bowl, beat eggs and add sour cream, cheeses, salt, pepper. Put vegetable mixture in pie shell and pour cheese mixture over it. Bake 40-45 minutes until golden and puffy. Let sit 10 minutes before cutting.
In a large bowl, toss all ingredients with dressing. Cover and store in refrigerator for 3 days. Toss ingredients about twice a day. Before serving, sprinkle evenly with salt.
Combine. Press 1/2 mixture into bottom of 9 X 13 cake pan. Cover with 1/2 gallon of softened vanilla ice cream. Sprinkle remaining cereal mixture on top. Freeze until firm.
Microwave cheese and picante sauce in a 1 1/2-quart microwavable bowl on High for 5 minutes, or until cheese is melted, stirring well. Serve hot with chips or raw vegetables. Makes 3 cups.
Peel and cut potatoes and onions into very thin slices. Grease a 14 x 9 x 2-inch baking dish. Place a layer of potatoes, a layer of onions and a layer of grated cheese in the dish. (Use about 1/2 of each of these ingredients.) Sprinkle lightly with flour, salt and pepper. Repeat the layering, ending with cheese. Again, sprinkle lightly with flour, salt and pepper. Cut each bacon slice into 5 or 6 pieces. Place the bacon pieces on top. Nearly cover with milk. Bake at 350° for about 1 1/2 hours or until done. The potatoes may be turned with a spoon while cooking to insure even baking and avoid overbrowning of bacon. Yield: 8 servings.
Cream butter and sugar. Add eggs and beat. Stir in coconut, milk and pecans. Add crushed vanilla wafers. Cook in a tube or loaf pan for 1 1/4 hours at 300°. Cool completely.
Mix potatoes, sugar, brown sugar, eggs and 1 stick margarine with electric mixer. Pour into a casserole and heat in a 350° oven until thoroughly heated. Combine the other stick of margarine with corn flakes and nuts. Pour over potato mixture and return to oven for a few minutes until bubbly. Serves 4 to 6.
Saute vegetables in butter. Mix sour cream, cream of chicken soup, milk and 1 cup of cheese together. Place 1/3 of the sour cream mixture in the bottom of a 9 x 13-inch cake pan. Spread it evenly, then place 1 tablespoon of the remaining sour cream mixture on a tortilla pad at one end. Add 1/6 of the chicken and vegetables; roll up. After all pads are full and rolled, put them in the pan. Use the remaining sour cream mixture and cheese to cover them. Bake for 30 minutes at 350°.
Mix and sift flour, soda, salt and spices. Combine with remaining ingredients. Chill.
Wash potatoes well. Dry and pierce several times with fork. Bake at 400° for about 1 hour, or until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave 1/2 of pulp to keep the potato skin intact). Set skins aside. To the pulp, add yogurt, salt, pepper, paprika and 1/2 cheese; mix until light and fluffy. Stuff potato skins with mixture. Place on an ungreased baking sheet. Top with remaining cheese and crumbled bacon. Bake at 375° for 10 minutes, or until cheese is melted and bubbly. Makes 8 servings.
Brown sausage, drain. Saute pepper, onion and celery in butter. Add to browned sausage. Combine soup mix in boiling water in a large saucepan; stir in rice, cover and simmer for 20 minutes. Combine sausage mix and rice mix. Add salt. Put in greased casserole dish and bake at 375° for 30 minutes until hot. Serves 10.
In a 3-quart pot, bring milk to a boil. Add rice. Stir well. Lower heat and bring to boil again. Let simmer 35 minutes.
Saute celery, green onions and green pepper in butter in a Dutch oven. Add soup, corn, half and half, milk, bay leaves, thyme, garlic, pepper and hot sauce. Cook until heated. Gently stir in crabmeat and heat. Discard bay leaves. Garnish with parsley and lemon slices. Yield: 11 cups.
Mix all ingredients. Make into meatballs and brown. Put in crock-pot with 2 cans Franco-American beef gravy. Cook 2 hours on high.
Boil eggplant in salted water until tender, then drain and mash. Combine next 4 ingredients. Add to eggplant; place in buttered casserole dish. Sprinkle liberally with Parmesan cheese. Bake at 350° for 30 minutes.
Take thin slices of Butternip cheese. This cheese is bought at gourmet shop. Arrange on platter with a side dish of apple butter to spread on cheese slices.
Sift flour; measure. Add baking powder, baking soda, salt and sugar. Sift again and add corn meal; mix thoroughly. Combine egg, milk, crushed pineapple and shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Do not beat. Turn into greased 8 x 8 x 2-inch pan. Bake at 350° for about 50 minutes. Cut into squares and serve hot.
Combine all ingredients in bowl, stirring slowly to prevent air bubbles. Pour in pie shell. Bake in bottom half of oven at 425° for 10 minutes. Reduce heat to 350° and continue baking 30 to 35 minutes, or until silver knife comes from center clean.
Dissolve jello in boiling water. Add sugar, cold water, extracts and juices. Cool until serving time. Add ginger ale and frozen strawberries. Add ice cubes or crushed ice.
Brown chicken in margarine. Remove chicken from pan. Mix flour, brown sugar and ginger. Stir until smooth; add orange juice and water. Stir until thick. Add chicken. Cover and cook 1/2 hour.
Saute onions and celery in butter. Add flour, milk and cheese. After this makes a sauce, add carrots. Spoon into a casserole dish and top with buttered bread crumbs or grated cheese. Bake at 350° until heated thoroughly.
Place first four ingredients in order in crock-pot (all raw). Mix the remaining ingredients and pour on top.
Mix together well in large mixing bowl: walnuts or pecans, cake mix, pudding, oil, rum and eggs. Pour mixture into a Bundt pan that has been sprayed with Pam. Bake at 325° for 45 to 60 minutes. Let cool for 1 minute, then flip onto plate. When cooled for 10 minutes, pour glaze over cake.
Mix first 7 ingredients in a large bowl. Beat softened margarine, brown sugar, yogurt, egg whites and vanilla with electric mixer until blended. The mix will look curdled.
In skillet, brown chops. Pour off fat. Mix soup, water and pepper. Pour over chops. Cover and simmer for 30 minutes.
Combine rhubarb, sugar and cinnamon and let stand. Mix brown sugar, flour, oatmeal, margarine and nuts until crumbly. Pour over rhubarb in baking dish. Bake at 350° for 45 minutes.
Drain clams; reserve liquid. Cook clams in saucepan in butter, garlic and parsley. Stir in soup, milk, clam liquid and cheese. Cook over low heat for 10 minutes. Serve over pasta.
In saucepan, combine 3/4 cup sugar, flour and salt; stir in next three ingredients. Stir and bring to a boil; cook two minutes. Stir small amount of hot mixture into egg yolks; return to hot mixture. Cook and stir two minutes. Cool and pour into pie shell. Beat egg whites with vanilla and cream of tartar to soft peak. Gradually add 1/4 cup sugar. Beat until stiff; spread on pie. Bake 12 minutes or until brown.
Blend condensed milk, lemon juice and tofu in electric blender until firm and smooth. Pour into crust. Top with fruit pie filling or other drained canned or fresh fruit. Refrigerate for 1 hour.
Saute the onions until soft; add the cabbage. Season with sugar, salt and pepper. Add more oil, if necessary, and soy sauce until the cabbage and onions are brown. Add the noodles. Tastes best with boldly seasoned foods. Serves 8 to 10.
Layer broccoli, tuna and mushrooms in a small casserole dish. Combine buttermilk, onion flakes, mayonnaise, salt and pepper. Pour over broccoli mixture. Bake 25 minutes at 350°.
In a shallow bowl, using a wire whisk or a fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon and nutmeg. Beat well; set aside.
In a 3	quart casserole dish combine chocolate chips, butterscotch chips and peanut butter. Microwave	at Medium (50°) for 3 1/2 to 4 1/2 minutes or until chips are softened, stirring after half the time. Stir until smooth and melted. Mix in marshmallows and peanuts. Spread in lightly greased 9 x 13-inch pan. Cool completely before cutting.
Line pan with chicken. Pour soup mixed with sour cream over chicken. Top with cracker crumbs. Melt butter and pour over crumbs. Bake at 350° for 40 to 50 minutes.
Preheat oven to 350°. Mix all ingredients in bowl and pour into Pam sprayed Bundt pan. Bake for 1 hour or until done.
Fry the meat. Stir in the cheese until it melts. Take off heat, then add 1 can soup and mayonnaise. Cool. Spread on hamburger bun (open-face). Put under broiler to heat through and serve.
Thread meat on a wooden skewers (8) and place in a shallow pan. Combine rest of ingredients and pour over skewered meat. Let stand 2 hours. Lift out skewers. Arrange on a broiler rack. Broil about 3 inches from heat, turning to brown on all sides, about 10 to 15 minutes or until desired doneness. (Good cooked outdoors over charcoal also.)
Mix ingredients and put in plastic bag with pork roast. Refrigerate 24 hours, turning bag, and roast every 2 to 3 hours as convenient. Remove roast from bag and cook in oven for 2 3/4 to 3 hours at 325°. Baste frequently with mixture from plastic bag.
Mix the egg yolks, water and cake mix and place in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Freeze. Put the ice cream over the first layer 1/2-inch from pan edges. Freeze. Beat the egg whites and cream of tartar. Add the sugar gradually, one tablespoon at a time. Beat until stiff, then add to other layers and seal edges. Brown meringue. Freeze again. Eat that day.
Mix in large bowl. Pour into 2 large loaf pans. Bake 40 minutes at 375°.
Mix ground beef, eggs, deviled ham, bread crumbs, salt, dry mustard and hot pepper sauce. Shape into meatballs about 3/4-inch round. Arrange in shallow pan and bake at 375° for about 15 minutes.
Coarsely chop scallops. In butter cook green pepper, onion and celery until tender. Blend in flour and seasonings. Gradually add milk and cook until thick, stirring constantly. Add scallops. Place one-half the rice into a well-greased 1 1/2-quart casserole dish. Cover with one-half the scallop mixture and one-half the shredded cheese. Repeat. Bake at 350° for 25 to 30 minutes, or until brown. Serves 6.
Place chicken between plastic and flatten to 1/4-inch thickness, using metal mallet or rolling pin. Sprinkle with salt and pepper. Combine margarine, Worcestershire sauce and mustard. Stir well. Dredge chicken in butter mixture, then crushed onion rings. Put in 13 x 9 x 2-inch pan and top with remaining onion rings. Bake at 350° for 30 minutes.
Melt butter; stir in flour, pepper and salt, if desired. Add milk gradually and cheese; continue to cook until cheese is melted. Cook macaroni as directed on side of box. Combine sauce with drained macaroni and pour into a greased casserole. Top with buttered bread crumbs and bake in moderately hot oven for about 20 minutes.
Cream butter and sugar thoroughly. Add egg yolks, one at a time. Sift flour with soda. Add flour and sour cream alternately to butter-sugar mixture. Beat egg whites stiff and fold into mixture.
Spray large cookie sheet with cooking spray. In small bowl, combine corn oil, garlic and rosemary. Arrange potato slices on cookie sheet. Brush with corn oil mixture. Sprinkle with Parmesan and pepper. Bake in a 400° oven for 30 minutes or until lightly browned and crisp.
Pour in baking dish; bake until syrup is thick, about 40 minutes at 350°.
Beat eggs and add sugar, butter and the milk, into which has been stirred the soda and salt. Add flavoring. Pour in about 3 pints of flour and knead until it is firm. Roll thin and cut with cookie cutter. Bake in moderate oven.
Mix well and chill until ready to serve. Serve with fruit and cookies for dipping. Ginger snaps and vanilla wafers are great.
Layer lettuce in casserole. Combine celery, onion, green pepper and peas. Mix mayonnaise and sour cream. Layer all ingredients. Top layer is cheese and bacon last. Yield: Serves 15 or 20.
Cream butter and powdered sugar. Add eggs, one at a time, beating well after each addition. Melt chocolate; add to mixture and beat. Add 1 teaspoon vanilla and peppermint. Pour into graham cracker crust and chill for 24 hours. Before serving, whip cream until stiff; add remaining vanilla. Use as topping on pie. Top with chocolate shavings.
Mix all together. Spoon fruit over mixture trying to cover the entire area. Bake at 350° for 45 minutes.
Mix well and pour in unbaked pie shell. Bake for 35 minutes until firm at 325°.
In a 5 qt. pot, melt 1/4 c. butter on low heat. Add the celery and saute briefly. Add the salmon and its juice, flaking with a fork, and stir. Drain potatoes and dice; add to soup. Add remaining butter and flour to thicken. Add condensed milk and stir. Add enough room temperature milk to reach desired thickness and amount of soup you want, and stir. Add dash of salt and any additional seasonings, such as celery salt or pepper, to taste. Stir slowly over medium heat until warm. Never boil!
In large pan cook pepper and onion in oleo 3 to 4 minutes. Remove from heat and add all other ingredients. In 13 x 9-inch pan, alternate tortillas, soup mixture and cheese twice. Heat in 325° oven till bubbling.
Heat oven to 350°, line baking dish with foil. In sauce pan combine glaze ingredients. Bring to boil over medium heat, stirring constantly, boil 1 minute or until sugar dissolves. Brush over chicken, bake 20 minutes, turn and brush with glaze, bake 25-35 minutes more.
Thaw bread but do not let rise. Break one loaf into pieces on bottom of 9 x 13-inch cake pan. Melt butter and add brown sugar, cinnamon, pudding and milk. Mix together and pour over bread pieces in pan. Break second loaf of bread. Place on top of the first. Sprinkle with nuts. Let rise 2 1/2 to 3 hours. Bake at 350° for 30 minutes. Invert pan while hot onto platter.
Place all ingredients except nuts in large bowl. Microwave at Medium (50%) until chocolate bits are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well-greased square baking dish, 8 x 8-inches. Refrigerate until set. Makes about 2 pounds.
Dissolve the package of jello in the 2 cups of boiling water. Add the cherry pie filling. Stir and put in a 9 x 13-inch pan. Melt over hot water the cream cheese, marshmallows and then beat in the package of Dream Whip. Spread over the set jello.
Mix beef lightly with 3/4 cup cheese, egg, crumbs, onion and seasonings until well blended. Shape into loaf in a shallow pan. Bake at 350° for 1 hour. Pour off drippings. Pour tomato sauce over loaf. Sprinkle with remaining 1/4 cup cheese. Bake 30 minutes longer.
Mix all ingredients except lime sherbet. Be sure to chill pineapple juice and possibly jello and water mixture several hours before serving time so it will be cold. Pour into punch bowl and float lime sherbet on top.