HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald sour cream. Stir in next 3 ingredients. Cool to lukewarm. Sprinkle yeast in water and stir. Add to sour cream mixture. Add eggs and flour. Mix well. Cover tightly and refrigerate overnight. Divide dough into 4 pieces. Roll each piece into rectangle (8 x 12-inch). Mix cream cheese, sugar, salt, vanilla, lemon and 1 egg until smooth. Spread each rectangle with filling. Roll up like jelly roll. Place on greased sheet. Cut each roll, making cut alternating side to side. Allow to rise double in bulk, 2 hours. Bake at 375° for 12 to 15 minutes. Spread with glaze.
Beat egg whites at room temperature, adding 1/4 teaspoon salt and 1 cup sugar. Set aside.
Brown hamburger, onion, garlic and celery in large saucepan until onion is clear; drain fat. Add remaining ingredients. Heat to boiling and simmer for 1 1/2 hours. Serve over cooked spaghetti noodles and top with Parmesan cheese.
Dip biscuits in butter, then in sugar and cinnamon mixture. Arrange in round pan with cinnamon sugar side up. Place 1 apple slice between each biscuit and between each biscuit and side of pan. Sprinkle with nuts. Bake at 350° for 20 to 25 minutes.
Separate rolls and stretch slightly. Place peach slice on wide end and roll up to resemble a snake. Pull dough to make snake longer, if desired. Place on baking sheet. Press two raisin "eyes" into dough and sprinkle lightly with cinnamon. Bake according to package directions until dark golden brown. Makes 8 snakes.
Cream together margarine and sugar. Add flour, eggs and cinnamon, mixing well. Add apples. Pour into pie shell. Bake at 350° for 1 hour.
Preheat oven to 325°. Whip eggs until fluffy. Add sugar, vanilla, milk, margarine and coconut. Pour in pie shell and bake until golden brown, about 45 minutes. Serves 6 to 8.
Soften gelatin in cold water. Melt chips on top of double boiler over hot, not boiling water. Stir in milk. Cook until smooth. Beat egg yolks with sugar and salt. Add hot chocolate mixture gradually to egg yolks. Return to double boiler and cook until thick, stirring constantly. Add softened gelatin and stir until dissolved. Remove from heat. Cool until almost set. Beat egg whites until stiff and fold into chocolate mixture. Pour into baked pie shell. Chill until firm. To serve, top with sweetened whipped cream.
Heat oven to 350 degrees. Separate dough into 4 rectangles. Spread rectangles with cheese to 1/4 inch of edges, top with ham and spinach. Starting at shortest side roll up each rectangle, press edges to seal. Cut each roll into 6 slices.
Preheat oven to 425°. Cook lasagna macaroni according to package directions. Drain. Meanwhile, saute ground beef and onion until meat is browned. Drain excess fat. Add 3/4 of the can of lasagna sauce from package and grated cheese from package. Mix well. Spray an 8 x 8-inch baking dish with Pam no stick cooking spray.
Beat eggs. Add buttermilk and oil. Mix dry ingredients and add to first mixture. Mix, but do not overmix (a few small lumps are okay). Let stand 15 minutes. Set baker to a little hotter than medium setting. Spray baker with Pam first time. Pour about 1/3 cup batter in center of baker. Bake until brown. Makes 7 to 8 waffles.
Roll bread slices flat; brush each with melted butter. Place 1 or 2 asparagus spears on bread; roll up. Brush again with melted butter and roll in Parmesan cheese. Bake in a 400° oven until crisp and lightly browned. Delicious served with a salad, lunch or afternoon tea. Will serve about 25.
Combine first 5 ingredients; add remaining ingredients and mix well. Form into 1-inch balls. Place on cookie sheet and freeze firm. Wrap in foil or plastic bag and return to freezer. Before serving, place frozen meatballs on a 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 350° for 35 to 40 minutes. Keep warm in chafing dish. Makes 5 dozen. Enjoy!
Preheat the oven to 375°. Grease some cookie sheets. Combine the butter and 3/4 cup sugar; beat until thoroughly blended. Add the egg, egg yolk and vanilla; beat until light and fluffy. Stir together the flour, baking soda, salt and nutmeg; add to the first mixture, mixing until thoroughly blended. Roll pieces of the dough between the palms of your hands into 1 inch balls. Combine remaining 1/4 cup sugar with the cinnamon. Roll each ball in cinnamon/sugar mixture. Bake for 12 to 15 minutes.
Cook macaroni or small spaghetti and cool. Add cauliflower, cut in chunks. Add broccoli, cut in pieces. You can put in onions. Pour 1 bottle Wish-Bone Italian dressing over and mix. Pepper to taste (optional). Cover and chill at least an hour.
Cook squash and onion until tender; drain. Stir in soup, sour cream, 1/2 margarine, poultry seasoning and salt and pepper to taste. Pour into 9 x 13-inch casserole dish. Mix crackers and rest of margarine. Sprinkle over squash and bake at 325° for 35 to 40 minutes.
Mix Jell-O and cottage cheese; add other ingredients and refrigerate 2 hours.
Line 9 x 11 pan with vanilla wafers on bottom and sides. Beat pudding with milk. Fold in Cool Whip. Alternate pudding and vanilla wafers, ending with wafers on top. Spread icing on top and refrigerate overnight.
Cream butter, shortening and sugar until fluffy. Add extracts and eggs. Sift together flour, salt and baking powder. Add to mixture alternately with milk. Pour into a well-greased and floured 10-inch tube pan. Bake 1 1/2 hours at 325° or until done.
Wash peas. Cover with water and soak 2 hours. Drain and rinse. Place in saucepan with chicken broth. Bring to simmering point over low heat. Cover and cook for about 1 1/2 hours until peas are tender. Saute onions, carrots and celery in butter for 5 minutes. Add to peas. Add sugar, mint, salt and pepper. Cook for 20 minutes. Puree the soup in blender. Strain into pan. Add cream and heat 2 minutes. Fry croutons in butter or oil. Garnish soup.
Mix beef, Cheddar cheese, onion and jalapeno peppers. Mix meal, eggs, milk, soda, salt, creamed corn and bacon grease. Grease pan. Sprinkle with corn meal. Pour 1/2 of meal mix, then all of meat. Pour the rest of meal mix. Bake at 350° for 45 minutes.
Blanch broccoli in boiling salted water. Refresh with cold water and set aside. Cook linguine in unsalted water. Drain and toss with 1/4 cup butter. Set aside. Heat remaining 1/2 cup butter in skillet and saute garlic. Add scallops, salt and pepper. Saute 3 minutes or until scallops are opaque. Add broccoli and heat one minute. Add pasta and heat through. Add cheese and serve.
Make a thick white sauce with the butter, flour and milk. Add mustard, cayenne pepper, salt and pepper. Stir into the hot white sauce the shredded cheese. Remove from heat; stir in egg yolks, well beaten. Beat until stiff 3 egg whites with cream of tartar. Fold in the cheese mixture. Pour into a greased 1 1/2-quart casserole (7 1/2-inch). Make a groove 1 inch from the edge with a knife blade. Set casserole in a pan of water 1 inch deep. Bake until puffed and golden brown, in a moderate oven (350°) about 50 to 60 minutes.
Boil chicken until well done in 3-quart pan. Cool, refrigerate and remove fat from top of broth. When ready to make potpie, remove skin and fat from chicken pieces and pick meat from bones. Return meat to broth. Add several chicken bouillon cubes and bring broth to full boil. While broth is heating, make potpie.
In quart glass combine water, onion, tomato paste, vinegar, garlic, chili powder, mustard and pepper until well blended. Cover with plastic wrap; microwave on High 5 minutes. Stir and microwave uncovered 5 minutes longer. Pour half the mixture over bottom of 12 x 8-inch microwave-safe dish. Place drumsticks in dish and pour remaining sauce over them. Cover with waxed paper. Microwave at Medium-high 12 minutes per pound. Turn drumsticks often.
Mix well and spoon onto a cookie sheet. Bake at 350° for about 10 minutes.
Prepare stuffing according to package directions. Combine milk and meat. Divide into five patty. On wax paper, pat each to a 6-inch circle. Put 1/4 cup stuffing in center of each patty. Draw meat over stuffing and seal. Place in shallow 1 1/2-quart casserole.
Cook chicken breasts and debone. Cook and drain broccoli. Place broccoli in buttered casserole dish. Place chicken on top of broccoli. Mix soup, mayonnaise, milk and lemon juice together. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350° for 30 minutes or until brown.
Combine boiled squash with soup, carrots, sour cream and onion. Pour 1/2 cup stuffing to mix with melted butter, then stir into baking dish. Pour 3/4 of stuffing into mixture, then spread around dish evenly. Pour remaining stuffing on top. Bake at 375° for 30 minutes. Mmm Mmm Good!
Pour over meat loaf and continue baking for 1 1/2 hours longer, basting occasionally.
Combine graham cracker crumbs, 1 cup sugar and butter. Mix well. Press into a 13 x 9 x 2-inch baking dish and set aside.
Wash all the fish and dry on paper towels. Heat a frying pan. When hot, add oil. Dip each piece of fish into egg mixture (beat egg with few drops of water and salt and pepper). Then dip into flour mixture (flour and bread crumbs) and drop into hot oil. Fry one type of fish at a time if you have a lot. When fish pieces are golden brown on both sides, lift with spatula and drain on paper towels. When all the fish is fried and drained, sprinkle with salt and pepper. Arrange on a heated serving platter and garnish with lemon wedges. Serve with green salad, tossed with olive oil and lemon dressing.
Mix the V-8 juice and Italian dressing together; set aside. Cut tomatoes into 1-inch pieces, enough to make 3 cups. Cut cucumber into 1-inch pieces to make 1 3/4 cups. Cut bell pepper into 1-inch pieces to make 1 1/2 cups. In a large bowl, combine cut up chicken and vegetables. Add salad dressing. Toss well to coat chicken and vegetables. Arrange lettuce leaves on a large serving platter. Place salad on top. Serve. Serves 4.
Combine soups, onion and peppers. Place half the chips in bottom of baking dish. Add chicken to soups and onion. Pour half of this mixture over chips. Sprinkle with cheese. Repeat with chips and chicken mixture and cheese. Bake at 325° for 30 minutes. Top with more cheese after you remove from oven. Sometimes you may need to add chicken broth to keep from being dry.
Saute in oil the onion, garlic and cumin until tender. Into a 2 1/2-quart casserole, combine onion mixture with chicken, beans, corn, chilies and bouillon. Add 1 1/2 cups water. Cover. Bake 50 to 60 minutes at 350°. Stir in hot pepper sauce and top with cheese.
Cut 2 slices of bread across in an X, making 8 small triangles. Butter lightly. Butter the remaining bread, then cut into neat cubes. You should have about 4 cups. Place a layer of bread cubes in a buttered 1 1/2-quart casserole. Sprinkle with cheese. Repeat with cubes, then again cheese. You should have enough for 2 or 3 layers.
Put ribs in pot and cover with water; add the bay leaf, cloves and onion. Bring to a boil and simmer for 40 minutes. Have sauce ready to dip ribs in while they are hot.
Cook sugar, syrup and water for hard ball stage. Beat egg whites, salt and cream of tartar until stiff. Very slowly add syrup mixture to egg white and 1 teaspoon flavoring and color. Beat until it holds shape. Put on waxed paper by spoonfuls.
Boil sugar and water together until clear. Mix together in large container and freeze. Stir occasionally. Serves about 30 people.
Beat together cream cheese and margarine. Add sugar; mix well. Blend in eggs. Stir in next four ingredients.
Remove fat from chicken. Cut chicken into 3/4-inch pieces. Heat 1-inch oil in deep fryer or 4-quart Dutch oven to 360°. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in a large bowl with hand mixer until smooth. Stir chicken into batter until well coated. Add chicken pieces to oil one at a time. Fry about 20 pieces at a time for about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, soy sauce, carrots and garlic to boiling in a Dutch oven; reduce heat. Cover and simmer about 6 minutes until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add chicken, pineapple and bell pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.
Place steaks into a Dutch oven. Add water, 3 garlic cloves, peppercorns and salt. Heat until water comes to a boil. Reduce heat and simmer, covered, until meat is well done (about 1 to 1 1/2 hours). When meat is done, remove liquid and cool. When cool enough to handle, pull into shreds with fingers or the tines of 2 forks. Return the meat to the cooking water.
Render down the bacon in a heavy saucepan. When the drippings are liquid, add carefully the 2 cans of beans. Watch out for splatter!! Add salt and pepper to taste. Onion can be added at this time. Cover with a tight lid and simmer for 30 to 45 minutes. Do not add water. Use only the liquid from the green bean can to cook. Keep watch so that the liquids don't boil away. Stir often and reduce heat if the liquid amount gets too low before cooking time has elapsed.
In covered blender at high speed, blend crushed pineapple with its liquid, one can at a time, 15 to 20 seconds until thick. In chilled container stir blended pineapple, undiluted lemonade and sugar according to directions on can. Stir in club soda and champagne. Add ice and serve at once.
Cook the pasta al dente. Cut ham into small pieces; brown in frying pan with a small amount of olive oil. Make sure the heavy whipping cream and eggs are at room temperature. Beat eggs until smooth in a large mixing bowl. Mix all the ingredients together. Serve while hot.
Fry hamburger until brown; drain. Mix macaroni, pizza sauce and hamburger together. Pour in a 9 x 12-inch dish. Spread Mozzarella cheese over mixture. Place sliced pepperoni on top of cheese. Bake 25 minutes at 325°.
Heat chocolate and milk over low heat, stirring, until chocolate is melted; remove from heat and add vanilla and salt. Stir in nuts; spread in buttered 8 x 4-inch pan. Chill until firm, then cut into 18 squares. I usually double recipe and spread in 8-inch square pan.
In small saucepan, melt 1 cup of the chocolate over low heat; cool. In small mixing bowl, cream together sugar and butter; add egg and vanilla. Beat well. Blend in melted chocolate. Thoroughly stir together flour, salt and baking powder. Add to creamed mixture; mix well. Stir in nuts and remaining chocolate pieces. Drop dough from a teaspoon, 2 inches apart, onto lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 30 cookies.
Put the first 4 ingredients in heavy medium size pan. Bring to boil; cook until sugar melts over medium heat,. Turn heat up slightly; let boil until mixture turns golden brown. Do not burn. Boil for about 5 minutes. Pour into prepared pan (I use cake pan, foiled lined and buttered well). Use wooden spoon. Top with melted chocolate bits. Cool; break up like brittle.
Combine sugar, water and cinnamon. Stick in a deep saucepan. Bring the mixture to a boil. Cook for 3 minutes. Add cranberries and cook, uncovered, at a low boil, stirring often for about 5 minutes or until the berries have popped open but still retain their shape. Remove the cinnamon stick and set the poached berries aside to cool slightly.
Grease a 13 x 9-inch pan and preheat oven to 350°. Mix first 3 ingredients and press into bottom of baking pan. Beat together last 4 ingredients until smooth. Pour over first mixture. Bake at 350° for 30 to 35 minutes or until lightly brown on top. Cool and cut in squares.
Combine potatoes, white sugar, eggs, vanilla, milk and 1/2 cup butter. Beat with electric mixer until smooth. Pour into greased 2-quart casserole dish. Combine brown sugar, flour, 1/3 cup butter and pecans. Sprinkle over top of casserole. Bake at 350° for 30 minutes.
Slice cucumber thin. Slice onion very thin . Combine all other ingredients and pour over cucumber and onion. Cover and chill about 15 minutes before serving. This dressing may be used on cole slaw or other salad veggies.
Roll one piece of bacon around each chicken breast and secure with a toothpick. Line casserole dish with dried beef. Place chicken rolls in dish. Mix soup and sour cream and pour over chicken. Bake, uncovered, at 250° for 3 hours.
Combine whole kernel corn, cream-style corn, eggs, sugar, corn bread mix, salt and dry mustard; mix well. Add onion, milk and melted butter. Mix well. Pour into greased 3-quart casserole. Bake at 400° over 1 hour, stirring once.
Slice the zucchini and summer squash. Boil until just tender; drain. Sprinkle with garlic salt. Let stand 1/2 hour. Top with sharp Cheddar cheese. Wrap in aluminum foil and place on outdoor grill until cheese melts.
Cook green peas using package directions for 2 minutes or until just tender; drain. Cool. Combine mayonnaise, onion, milk, salt and pepper in large bowl; mix well. Add green peas, cauliflower and celery; toss lightly to mix. Chill for several hours to overnight. Yield: 12 servings.
Place yeast in the water and let stand for 5 minutes. In large bowl stir together the flour, salt, baking soda, baking powder and sugar. By hand or pastry blender, cut the shortening into mixture. Add the dissolved yeast and the buttermilk; mix together well. Refrigerate in tightly closed bag. The dough will keep for 5 days.
Dissolve yeast in warm water. Add cooking oil and buttermilk. Sift together self-rising flour, sugar and soda. Add to liquid and mix well. Cover with Saran Wrap and store in refrigerator. Will keep up to 3 weeks. Take out amount needed and knead on floured board. No need to let rise. Bake at 450° for about 10 minutes or until brown.
Combine all ingredients in blender. Garnish with sprig of mint and cherries. Serves 2.
Sift together flour, sugar, baking powder, soda and salt. Combine juice, oleo and enough water to make 3/4 cup, then add beaten egg. Pour this mixture into dry ingredients, mixing just to dampen. Fold in cranberries and nuts. Bake in greased pans, spread so higher on sides, at 350°.
Brown ground beef in oil. Remove from pan and drain. Return to pan and cover with water 1 inch above beef. Mix all ingredients. Add to meat and simmer for 30 minutes.
Cream shortening and sugar. Add molasses and eggs. Sift flour, baking powder, soda and salt; add to sugar mixture alternately with milk. Add other ingredients. Drop by tablespoon onto greased baking sheets. Bake at 375° for 10 minutes. Yield: 100 cookies.
Mix ingredients well.	Place in refrigerator, covered. Next day, knead well. Do this for 3 days. On 5th day, knead. Form into 4 rolls. Place on broiler tray and bake 8 hours at 160° temperature. Salami forms own casing.
Heat olive oil in a large skillet over high heat. Add the garlic, shallots and zucchini. Reduce heat to medium and stir to coat all ingredients thoroughly with the olive oil. Saute, stirring from time to time, until the zucchini is cooked, for about 5 minutes. Add broccoli (if desired), cauliflower, snow peas and fresh herbs. Add the broth or water; cover the pan and steam the vegetables briefly, until they are heated through. In a large pot of boiling salted water, cook linguini according to package directions until tender. Drain pasta and place in a heated bowl. Add steamed vegetables, Parmesan, salt and pepper. Toss to coat evenly and serve at once. Makes 4 entree or 6 to 8 appetizer servings.
Put first 3 ingredients in blender. Refrigerate overnight. Next day, add 3 cups marshmallows, 1 carton Cool Whip and 1/2 cup nuts.
Combine dry ingredients in extra large bowl. Add Raisin Bran, milk, oil and eggs. Mix well. Store in covered bowl in refrigerator for up to 6 weeks. Grease and flour muffin pans and fill 2/3 full. Bake 15 minutes at 400°. Good for office breaks and breakfast.
Melt in saucepan the butter. Remove from heat. Blend 1 1/2 tablespoons flour and 1/2 teaspoon salt. Stir in milk; bring to a boil, stirring constantly. Boil 1 minute; if mix curdles, do not be alarmed. Stir in 1/2 cup brown sugar, packed in cup. Remove from heat. Stir in confectioners sugar. Set saucepan in cold water. Beat until ready to spread. Add vanilla and pecans.
Rub potatoes well with drippings (this keeps them soft). Bake at 375° for 1 hour. Cut lengthwise into quarters. Scoop out potato, leaving 1/4-inch next to the skin. Brush with melted oleo. Sprinkle with Lawry's seasoned salt, cheese and bacon. Bake at 375° for 20 minutes. Use remainder of potato for potato salad.
Combine turkey, breadcrumbs, onion, salt, pepper and egg substitute in a large bowl; stir well. Shape turkey mixture into a loaf. Place turkey loaf on rack of a broiler pan coated with vegetable cooking spray. Bake at 350° for 1 hour. Combine brown sugar, catsup, mustard and Worcestershire sauce in a small bowl, stirring well. Pour brown sugar mixture over turkey loaf, and bake an additional 10 minutes or until meat is no longer pink. Fat: 4.4 grams per serving. Cholesterol: 47 mg.
In a skillet, saute celery in butter until tender. Remove from the heat. Add the next 8 ingredients. Put in a greased dish. Crush 1/2 cup cornflakes. Melt 1 tablespoon butter. Put the cornflakes over the mixture. Put the melted margarine over the cornflakes. May add sliced almonds (optional). Bake, uncovered, at 350° for 30 minutes.
In 2 1/2-quart casserole, microcook broccoli, onion and water covered until vegetables are tender, about 11 minutes. Stir twice to break up broccoli. Blend in soup, cheese and milk. Stir in ham, uncooked rice and Worcestershire sauce. Microcook covered 10 to 11 minutes, stirring twice. Let stand covered 5 minutes. Stir before serving.
Blend sugar and oil. Add eggs. Add dry ingredients, then apples and nuts. Bake in a 9 x 13-inch pan at 350° for 30 to 40 minutes. Cut into squares. (These freeze very well.)
Grind together the beef, veal and pork twice. Soak the bread crumbs in cream for 5 minutes. Mix meats, crumb mixture, onion, egg, parsley, salt, pepper, ginger and nutmeg. Beat 5 minutes at medium speed. Shape into small balls. Brown in 2 tablespoons of butter. Prepare Swedish Meatball Gravy.
Place 9 x 13 dish with butter in 350° oven. Mix flour, sugar and milk together with whisk. After butter is melted, pour in flour, sugar and milk mixture then spoon in pie filling. Bake at 350° for 30 to 40 minutes (until crust is golden brown).
Fry bacon until crisp; crumble. Beat eggs, Bisquick, butter, milk, salt and pepper until smooth. Pour into 10-inch pie plate, then sprinkle crabmeat, cheese and bacon on top (press down gently). Bake at 350° for 35 to 40 minutes. Let stand for 10 minutes before cutting. Serves 6.
Brown 1/2 cup sugar in skillet; cook until thick. Mix remaining ingredients in bowl. Cook over low heat; don't boil. Stir constantly. Pour into cooked pie shell.
Brown ground chuck with onions and peppers. Drain. Add remaining ingredients and simmer for 30 minutes.
Boil chicken with onion flakes, celery seed, salt and pepper for 1 hour. Pick from bone and place in ungreased 13 x 9-inch pan. Mix undiluted soup with sour cream and pour over chicken. Mix stuffing according to package. Place stuffing over top of chicken and soup and bake at 350° for 45 minutes.
Mix juices. Tie cloves and cinnamon together in a bag. Add sugar and spice bag. Bring to boil over medium heat. Cover and simmer one hour. May be decorated with orange and lemon slices studded with cloves.
Mix all the above ingredients together in a large saucepan. Cook until mixture forms soft ball in cold water. Pour over cake while cake is still warm.
Cook broccoli according to package instructions and drain. Mix all ingredients together in casserole dish except bread crumbs. Put buttered crumbs on top of casserole. Bake at 350° for 30 minutes.
Mix all cake ingredients together, bake in 3 prepared pans (8 or 9-inch) for 18 to 20 minutes at 350°. Cool well.