HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Using a liquid measuring cup, dissolve yeast in 1 1/2 cups warm water. Combine flour, salt and sugar in large bowl and mix well. Add the yeast and water mixture and mix well.
Cook hamburger meat with onion and pepper until done; drain fat. Add remaining ingredients. Pour into crock-pot on high until well heated, then turn to low and cook 4 to 5 hours.
Cream Crisco, margarine and sugar. Add eggs, one at a time, flour, baking powder and milk. Mix well. Add vanilla. Stir in pineapple and juice. Mix well and pour in greased and floured tube pan. Bake 1 1/2 hours at 325°.
Grease pan with butter (bottom and sides). Mix cake mix; add one egg and butter; mix with mixer. Then form a soft dough. Press into pan evenly. Take pecans and sprinkle over top. Mix cream cheese, confectioners sugar and 3 eggs in a bowl. Pour over the top of the cake. Bake at 325° for 40 to 50 minutes. When it browns and comes away from pan, it's done. Cut into squares.
Mix flour and water and stir until creamy. Add 1/2 teaspoon powdered resin to mixture and a few drops of peppermint or wintergreen oil (which helps to preserve it). Makes 1/2 pint.
Grease small casserole dish. Stir all ingredients together in dish. Slice butter or margarine 3 or 4 places on top of corn. Bake at 350° for 35 to 40 minutes.
Mix eggs and sugar; slice butter in and add dates. Cook for 10 minutes. Put vanilla in and stir and add to Krispies and pecans. Mix in balls and roll in coconut.
Chop warm potatoes into bowl. Add eggs and onions. Fry bacon until crisp and crumble over potatoes. Retain grease and add rest of ingredients to bacon drippings. Bring to boil, stirring to combine ingredients. Pour over potatoes. Serve warm or cold. Serves 8.
Combine melted margarine and cracker crumbs. Pat in bottom of 13 x 9 x 2-inch pan.
Sprinkle chopped pecans on bottom of greased and floured Bundt pan. Mix other ingredients, pour over nuts. Bake at 325° for 1 hour.
Cream all ingredients together and add 1 lb. of powdered sugar gradually. Beat until creamy. Fill shells.
Cut chicken into thin strips. Heat oil in a large skillet. Add chicken and cook over moderate heat until meat turns white (approximately 5 minutes). Add pepper, onion, celery, chestnuts, water, salt and ginger. Cover and cook for 5 minutes. Blend cornstarch and soy sauce together. Stir into chicken. Add bean sprouts and cook about 2 minutes or until thickened. Stir often. Serves 4.
Cut each biscuit into 4 pieces. Roll each piece in 1 cup sugar and 1 teaspoon cinnamon, combined. Drop into heavy, greased Bundt pan. When all pieces have been coated, sprinkle remaining mixture over biscuits. Melt and combine the margarine, brown sugar and cinnamon. Add the nuts. Pour over tops of biscuits. Bake at 325° for 45 minutes. Cool 5 minutes. Remove from pan.
Heat oven to 400°. Spread cottage cheese in a greased 9 inch pie plate. Cook the ground beef and drain. Stir in 1/2 c. mozzarella cheese, salt, oregano and tomato paste. Spoon over cottage cheese. Stir together milk, eggs and Bisquick. Pour over meat mixture. Bake 30-35 minutes or until center tests done. Sprinkle with remaining cheese and bake 1-2 minutes or until melted. Serves 8.
Bake cake in 9-inch round pans. Slice each to make 4 layers. Make pudding as per instructions. Crush frozen Heath bars with hammer. In a punch bowl or large round casserole or bowl, layer alternately the cake, pudding, Cool Whip and Heath bars. Make 4 layers of each. Refrigerate. Serve with large spoon.
Cream shortening, butter and sugar. Add milk and flour. Beat well. Add eggs, one at a time, beat good after each egg is added. Add flavoring. Cook at 325° for 1 hour and 20 minutes or until done.
Mix all ingredients. Put into heated, oiled cast-iron skillet. Place in preheated 450° oven for 15 to 20 minutes until golden brown.
Combine vegetables, mayonnaise, cheese and onion. Top with crushed crackers, which have been combined with melted margarine. Bake at 325° for 20 to 25 minutes.
Cream the butter and sugar; add eggs, chocolate and vanilla. Beat until fluffy. If mixture seams thin, chill and then beat again. Fold in marshmallows and nuts. Spoon into graham cracker crust and chill until firm. Top with whipped cream, if desired. Serves 6 to 8.
Mix ingredients together and pour into a pie shell. Bake at 325° for 40 minutes.
Cut biscuits in halves, then in fourths. Place in lightly greased and floured bunt pan.
Mix all ingredients, then put in greased loaf pan. Cover and bake 1 hour at 350°.
Saute onion in oleo. In a large pan, mix together soups and clams. Add half and half. Add clam juice. Mix well. Bake, uncovered, at 200° for 4 hours.
Cook and stir ground beef, onion and garlic in large saucepan until meat is brown and onion is tender. Drain off fat. Add tomatoes and break up with a fork. Stir in tomato sauce, parsley, sugar, salt, basil and oregano. Reduce heat; simmer while cooking noodles.
Cook mixture until bubbly. Take from stove and add 3 teaspoons lemon juice and you can add yellow food coloring if you want to for color.
In a large bowl, combine cake mix, oats and sugar. In a small bowl, beat together eggs and oil; add to dry ingredients. Stir in pecans and vanilla. Drop by teaspoonful onto ungreased baking sheet 2-inches apart. Bake in 350° oven for 12 minutes or until lightly browned.
Beat eggs. Add eggs and Eagle Brand, vanilla and Cool Whip; mix gently with spoon. Add to ice cream freezer container, add fruit if desired. Fill to line with milk. Follow remainder of directions as per ice cream freezer instructions.
Wash tomatoes, dry and slice into 1/3-inch slices. Stir egg and buttermilk together. Mix flour and cornmeal. Heat shortening or oil in a large skillet on medium high. Dip tomato slices in egg mixture then in flour mixture. Fry until golden brown on both sides.
Simmer raisins and water for 5 minutes. Sift sugar, cornstarch and cinnamon together. Add egg yolks; mix well. Gradually add milk. Stir in raisins and salt. Cook in double boiler until thick. Pour into baked pie shell. Beat egg whites until foamy. Add cream of tartar; beat until thick. Add 3 tablespoons sugar very slowly; beat until stiff. Bake for 15 minutes at 350°. Serves 6.
Cut carrots diagonally; steam 8 minutes. Add rice syrup and garlic powder; let sit. Chop parsley; add to cool carrots. Serve at once.
Heat tomatoes, water, onion and celery to boiling. Then add the meat. Cook 5 minutes; lower heat and add salt and pepper. Cook 1 1/2 to 2 hours until meat is tender. Add water, if necessary. Add the vegetables the last half hour of cooking time. Add chili powder and thicken juice with flour and water just before serving. Cooked green beans or peas may be added, if desired.
Beat softened cream cheese until fluffy. Add Crystal-Lite. Beat. Add milk; beat until smooth, then fold in Cool Whip. Pour into crust and refrigerate.
Grate apples coarsely. Set aside. Beat eggs, sugar substitute, vanilla and spices. Crumble bread into egg mixture and mix well. Blend in grated apple; spoon mixture into 6 nonstick muffin pan molds. Bake at 375° for about 45 minutes. Let cool before removing from pan.
Combine sugar, cornstarch and water. Cook over medium heat until thickened and clear. Remove from heat. Add gelatin; stir until well blended. Cool. Wash and hull strawberries. Slice into baked pie shell. Pour gelatin mixture evenly over. Refrigerate. Gelatin will not be as thick after it is added, but will thicken in the refrigerator. Won't be of Jell-O consistency but will be more like a soft custard. When ready to serve, whip cream and sweeten to taste with sugar. Spread evenly over entire pie.
Drain juice off of cans. Cut apples in chunks. Add all together in large bowl and mix well. Keep cold until serving time.
Preheat oven to 450°. Drain broccoli. Layer broccoli, ham and cheese. Sprinkle onion over this. Mix warm milk in eggs. Add salt and pepper. Pour over layers. Bake 10 minutes at 450°. Reduce heat and bake at 325° for 25 to 30 minutes.
Blend butter, sugar, flour and salt. Add eggs; beat well. Stir in corn and milk. Pour into greased and buttered casserole. Bake 45 minutes at 325°. Stir once halfway through cooking. When done, it will be golden brown and a silver knife, inserted in the center, will come out clean.
Cook beans and salt in enough water to cover. Drain, keeping 1 cup of liquid. While beans cook, cook celery and mushrooms in oil until celery is crisp and tender. When beans are cooked, mix hot liquid with starch, bouillon and soy sauce. Then stir into celery and mushrooms. Add to beans. Cook until thickened. Cover with almonds.
Combine ground beef, shrimp, onion and water chestnuts. Place small amount on won ton skins. Fry in oil, then steam with water and soy sauce. Sprinkle with parsley.
Layer wafers and bananas in large bowl. Cook other ingredients until thick on medium heat (stirring constantly). Add flavoring after removing from heat. Pour over wafers and bananas.
Prepare bread for dressing. Cook onion and celery in butter until tender. Add to the bread crumbs and seasonings. Stir in beaten eggs and enough broth or milk to make a moist dressing. Pan dressing should be very moist. Just before pouring mixture in pan, stir in 3 teaspoons baking powder for added fluffiness.
Cook macaroni; add cheese. Brown ground beef; mix ground beef with macaroni and cheese. Then add stewed tomatoes and chili powder.
Mix in bowl the flour, powdered milk and salt. In separate bowl, mix water, yeast and sugar; let rise about 20 minutes. Add eggs and oleo. Mix all together, adding enough flour to dough to be stiff enough to handle. Roll out dough and cut into biscuit size. Put on buttered pan and let rise until doubled in size, about 30 to 45 minutes. Bake at 400° for 20 minutes.
Mix German chocolate cake mix as directed. Pour 1/2 of mix into a 9 x 13 greased and floured pan. Bake 15 minutes at 350°. Melt caramels and mix in evaporated milk and butter. Pour over baked cake. Sprinkle chocolate chips and nuts over caramel mixture. Pour remaining cake mix on top of chocolate chips and nuts. Bake for an additional 20 minutes.
Boil and drain noodles. Beat eggs thoroughly. Add cheeses to eggs and beat well. Add 1 pint of sour cream, sugar and salt and beat again. Mix with noodles.
Mix first 4 ingredients well and cook over low heat until a soft ball is formed when dropped in cold water. Remove from heat, then add vanilla and butter. Cool and beat until creamy, then pour onto a buttered plate and cut in squares.
Melt butter in a medium saucepan; blend in flour until smooth. Slowly stir in milk. Add salt. Cook sauce, stirring constantly, until thickened and smooth. Remove from heat. With a whisk, beat eggs into sauce. Add cheese and mix well. Pour sauce into meat-tomato mixture; mix well. Makes 10 to 12 servings.
Drain shrimp and set aside. Combine soup and sherry. Stir in chicken, shrimp, seasonings, pimentos and peas. Heat thoroughly. Fold in sour	cream.	Serve over beds of fluffy yellow rice.
Rinse chicken pieces, removing any excess fat and the wing tips. Pat dry. Arrange in a shallow baking dish. Place the olive oil in a non-stick skillet over low heat and wilt the onion. Stirring occasionally, for 5 minutes. Add the garlic and cook. Stirring 5 minutes longer. Add the minced Rosemary leaves. Preheat oven to 375 degrees. Toss the chicken with the onion mixture. Season with salt and pepper. Top with the Marinara sauce. Pour the water into the bottom of the pan and bake until the chicken is cooked through, about 60 minutes, basting often. Serve the chicken on a small platter and spoon the sauce over the top. Garnish with the Rosemary sprigs.
Mix together Jell-O and water. In another bowl mix softened cream cheese with sugar; add Jell-O mixture. Beat until blended. Take the Pet milk which has been in the freezer and is chilled and icy; beat until it is thick and fluffy, like Cool Whip but not stiff. Add the Jell-O mixture, folding together with a wood spoon. Do not use a metal spoon, it will flatten the mixture. Spread mixture over cracker crumbs in a 9 x 13-inch pan. Refrigerate for 1 hour. Cut in squares and serve. You can sprinkle a few cracker crumbs over the top for decoration.
Peel and slice orange into thin circles. Alternate with thin slices of Bermuda onion. Serve on spinach leaves. Sprinkle with Italian dressing. Quick, easy and good!
Put crushed Oreos and butter in 9 x 13-inch pan. Spread ice cream on top and sprinkle with peanuts. Mix remaining ingredients in saucepan and boil for 8 minutes. Cool. Pour over peanuts and freeze.
Cook bacon until crisp in a large, heavy skillet or a Dutch oven with tight-fitting cover over moderately high heat (about 325°). Remove bacon bits and all but 1/3 cup bacon fat. Add raw rice and cook over moderate heat (about 250°), stirring constantly, until rice is golden brown. Add onion and cook 1 minute. Add the cooked bacon and remaining ingredients except almonds. Bring mixture to a boil; reduce heat to low (about 200°) and cover tightly. Simmer 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with almonds. Serves 6 to 8.
Preheat oven to 375°. Grease cookie sheets. Cream the butter with salt, cinnamon and sugar. Blend in molasses and flour. Mix well. Stir in coconut or nuts. Drop by rounded teaspoonfuls onto lightly greased sheets. Bake at 375° for 7 to 10 minutes until edges are lightly browned. Cool 1 minute on sheets and remove.
Bring oranges and lemons to a boil in 2 quarts water; boil for 3 minutes. Cool in cold water. Cut oranges and lemons in 8 sections each. Scoop out pulp, discarding any seeds. Cut up and place in large kettle. Slice rind paper thin and add to kettle. Add the additional lemon juice and water. Heat to boiling and simmer for 1 hour, uncovered. Add sugar; stir until dissolved. Return to heat and heat to boiling and simmer for 50 minutes. Remove from heat, test for doneness by dipping a teaspoon of the hot liquid onto a chilled plate. Place in refrigerator for 5 minutes. If jellied at the end of the time, the marmalade is done. If not, continue cooking a few more minutes. Test again. Pour into hot sterilized jars and cover with melted paraffin wax. Yield: 4 pints.
Heat oven to 300°. Beat eggs slightly. Mix together sugar, water and flour in large bowl. Continue to mix adding eggs, vinegar, margarine and pecans. Pour into pie shells and cook for 1 hour. Cool completely. Makes 2 pies.
Cut elephant into bite size pieces. This should take about 2 months. Cover with water for gravy. Cook over kerosene fire about 4 weeks.
Combine flour and taco seasoning mix. Roll chicken wings in flour mixture. Roll into melted butter, then corn chips. Bake at 350° for 45 minutes.
In a large nonstick skillet cook onions and mushrooms over low heat just until tender. First cover skillet to create steam, then uncover and lightly brown vegetables. Stir in Worcestershire sauce, catsup and pepper. Dissolve cornstarch in water in a measuring cup. Stir into vegetable mixture. Cook, stirring constantly, until sauce is thickened. Add yogurt and tuna. Adjust seasoning if desired. Heat through. Do not boil. Divide evenly into 2 portions. Serve each portion over 1/2 cup rice. Makes 2 servings for evening meal.
Mix all ingredients together and refrigerate overnight. Using unsliced pumpernickel loaf, scoop out center of loaf and butter inside of bread bowl. Put dip in bread bowl and serve with cubes of remaining loaf.
Cream shortening; add sugar, eggs and salt. Cream altogether. Add applesauce, pineapple and soda in warm water. Mix thoroughly. Mix raisins, nuts and spices in flour. Add to liquid mixture and combine. Put in a greased 10-inch tube pan. Bake for 1 1/4 hours in 350° oven.
Mix together flour, baking powder, cream of tartar, salt, and sugar. Cut in shortening. Beat milk and egg together, add to flour mixture. Knead on floured board, roll out dough, cut biscuits and freeze. When ready to use: place frozen biscuits on cookie sheet and bake at 425° for about 20 minutes or until done.
Cook ground beef until brown; pour off the grease. Add the Ragu sauce to the ground beef, simmering for about 20 minutes. Cook the noodles done and get a baking dish. Spread the hamburger meat in pan. Cover with the noodles and sprinkle with the cheese all over the hamburger and noodles. Cook for about 20 to 30 minutes.
Pat crescent rolls on cookie sheet; do not stretch. Pinch edges together to form a crust. Bake according to package directions; cool. Mix mayo, cream cheese and Ranch dressing together. Spread cream cheese mixture on top of baked rolls. Press veggies lightly into cheese. Chill. Cut into bite-size pieces.
Beat eggs and add remaining ingredients. Place in non-metallic heat resistant casserole. Microwave on High 5 to 6 minutes or until center becomes firm.
Drain juice to make 1 cup and heat. Pour over cherry and strawberry Jell-O. Mix well and then add Coca-Cola. Chill slightly and add nuts and cream cheese (chopped up). Use 1 large Pyrex dish. Serves 10 to 12.
Brown ground beef; drain off grease. Melt cheese; add ground beef and enough tomatoes and juice to dip consistency. Keep hot in chafing dish. Serve with Fritos.
Drain tomatoes, reserving oil. Julienne tomatoes. Mince 3 cloves of garlic and saute with onion in 2 tablespoons reserved oil until soft. Stir in tomatoes and continue cooking until mixture is uniform in color, about 2 minutes. Add sugar and season with salt to taste. Remove from heat and stir in capers.
Chop pepper, onion and celery. Combine with seafood, Worcestershire sauce, seasoning, mayonnaise, salt and pepper. Top with bread crumbs. Dot with butter (in a full size shallow baking dish). Bake for 30 minutes at 350°. Sprinkle with paprika. Serve with lemon. Serves 4. Serve chilled over lettuce and lemon.
Mix all ingredients in a baking dish and bake at 450° for 30 to 40 minutes.
Beat egg whites until stiff. Add sugar, nuts, coconut, vanilla and flour. Beat gently after each addition only for a few seconds. Mix in cornflakes, gently folding by hand. Let stand for 5 minutes. Drop by small tablespoons onto greased cookie sheet. Bake at 300° for 15 to 20 minutes or until light golden brown.
Remove stems from mushrooms and chop finely. Combine stems, cheese, softened margarine and onion. Place the mixture into the mushroom caps. Broil 2 to 3 minutes or until the filling has melted and is slightly golden brown. Serve hot.
Mix the first 4 ingredients and cut in margarine; set aside. Combine 3/4 cup of sugar, cherries and water; cook and stir until slightly thickened and bubbly; stir in 1 tablespoon of margarine. Reduce heat and keep hot. Combine egg and milk; add all at once to dry ingredients. Use fork to mix until moistened. Transfer hot cherry filling to an 8 x 1 1/2-inch round dish. Immediately spoon biscuit mixture on top in 4 mounds. Bake at 400° for 20 to 25 minutes. Serves 4.
Cream together butter or margarine with sugar. Add water, vanilla and cocoa. Mix in oats. Chill until firm. Shape into balls and roll in confectioners sugar. Store in freezer.
Mix all ingredients, except oil, in a bowl. Toss mixture lightly, but well to blend thoroughly. Heat corn oil in a large heavy skillet or Dutch oven. (A piece of bread dropped into the oil will turn golden brown when the temperature of the oil is just right.) Form crabmeat in 12 patties, approximately 1/2-inch thick. Fry crab patties until golden brown, 6 to 8 minutes. Remove crab patties from skillet with tongs and dry on absorbent paper. Serve immediately. Serves 4 to 6.
Blend all ingredients in blender. Pour into greased pie plate. Bake at 350° for 50 minutes. Use a 9 x 12-inch pan or deep dish pie plate.
Mix all ingredients and pour into prepared pie shell. Bake at 375° for 40 to 50 minutes.
Combine the dates and hot water; cool and set aside. Cream together the margarine, sugar and eggs. Sift the flour, baking soda and salt and add gradually. Stir in date mix to flour mix. Add the vanilla and 1/2 cup chocolate chips. Spread batter in greased 10 x 15-inch pan. Sprinkle batter with chopped nuts or chocolate chips. Bake at 350° for about 30 minutes.
Heat oven to 400°. Grease 1 1/2-quart casserole. Cook celery in boiling water for 10 minutes. Remove from heat. Do not drain. Add butter, water chestnuts, soup, salt and pepper. Mix lightly. Put a layer of 1/3 of the Chinese noodles in casserole. Top with 1/2 celery mixture, then more noodles and rest of celery mixture. Cover with last of noodles. Bake, covered, 10 minutes, then uncovered for 5 minutes more.
Place chicken in baking dish; salt. Blend the white sauce with milk, dill weed, curry powder and Beau Monde. Add mayonnaise. Pour over chicken sprinkled with Lawry's seasoned salt and Parmesan cheese. Bake, uncovered, 1 1/2 hours at 350°.
Pour boiling water over dates. Sift dry ingredients into date mixture. Add beaten egg and all other ingredients. Bake 1 1/4 hours at 250° in 8 x 8 x 2-inch pan. Top with whipped cream or ice cream. Serves 6 to 9.
Sift together the flour, salt, 6 tablespoons of sugar, baking powder and allspice. Add milk, egg and butter. Mix thoroughly. Stir in raisins. Turn into greased and floured 8-inch layer cake pan.
Mix sweetened condensed milk, whipped cream, creme de cacao and brandy in a large bowl. Pour into prepared crust. Refrigerate until firm. Garnish with shaved chocolate.
Cook squash in small pieces. Mash when done. Mix in all ingredients. Salt and pepper to taste. Bake in buttered baking dish in a 325° oven about 30 minutes, uncovered. You may mix the 3 types of squash. You may use just Cheddar cheese or add the Swiss.
In blender container at medium speed, blend cottage cheese until smooth; spoon into small bowl. Stir in parsley, onion, dill and chives. Cover and chill 1 hour or until serving time. Garnish with parsley sprig. Serve with Twigs sesame and cheese snack sticks. Makes about 2 cups.
Combine butter, milk, sugar and salt in medium pan; bring to a boil over medium heat. Boil 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chips, nuts and vanilla until marshmallows are melted. Pour into foil-lined pan (8 x 8-inch). Chill until firm. Cut into 1 1/2-inch squares. Makes about 2 pounds.
Soak bulgar in boiling water for 15 to 20 minutes. Drain well. Add rest of the ingredients, mixing thoroughly. Whisk dressing, pour over salad and toss; cover and refrigerate for at least 1 hour or preferably overnight. May also add tomatoes (chopped).
Slice potatoes and place in casserole. Sprinkle onion over potatoes; salt and pepper to taste. Pour Cheddar cheese soup over potatoes and pour milk over mixture. Cover with foil and bake at 375° for about 30 to 45 minutes or until potatoes are tender.
Cream butter and sugar together. Add vanilla, egg, soda and flour. Add oats and mix well. Stir in raisins and chocolate bits. Drop from teaspoon onto lightly greased baking sheet; bake in preheated oven at 350° for 7 to 8 minutes. Makes 4 dozen.
Mix the ingredients in the order given. Grease a shallow pan. Place mixture in pan and bake 1 hour at 350°.
In a 5-quart bowl, dissolve yeast in warm water; let stand 5 minutes. Add cold water, powdered milk, oil, sugar and salt; stir well. Gradually add about 6 cups flour, stirring well after each addition so no flour pockets will remain at the bottom of the bowl. Dough should feel as if ready to knead. Cover with plastic wrap; let stand in draft-free place overnight. Turn dough out on floured surface, adding flour if necessary. Divide in half and shape to fit 2 greased 9 x 3-inch pans. Cover with plastic wrap; let rise until doubled. Bake at 400° for 25 minutes. Remove from pans; cool on rack.
Cook to hard boil; then pour over one pint of marshmallow cream. Beat and pour into pan. Chill.
Sauce: Mix the enchilada sauce, chicken soup and sour cream. Set aside. Mix the chicken, ripe olives, onions and 3/4 cup sauce. Put 1 1/2 cups sauce in bottom of greased 9 x 13-inch dish. Layer with 6 flour tortillas, chicken filling and cheese. Cover filling with remaining 6 flour tortillas, sauce, grated cheese and remaining sauce. Bake at 350° for 30 to 35 minutes. Let set for about 5 to 10 minutes before serving. This is better if you make ahead and let set for several hours before baking.