HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, put sugar, salt and lukewarm water and mix well. Add yeast cake. Blend in shortening and egg. Add enough sifted, plain flour to make a soft dough. Store in refrigerator. Punch out and shape into rolls as needed. Let rolls rise and bake at 450° until brown. Dough should stay in refrigerator at least 6 hours before using.
Combine pork,	green onion, water chestnuts, egg, 1 tablespoon of the soy sauce and salt; mix well. Place 1/4 cup of filling on each won bok leaf; roll. Place won bok rolls in skillet; add water and simmer 45 minutes, covered.	Arrange rolls on serving platter. Combine remaining ingredients; add to	liquid in skillet. Simmer until gravy thickens, stirring constantly. Pour over won bok rolls. Makes 6 servings.
Preheat oven to 375°. Melt 2 tablespoons butter. Mix all ingredients together well. Pour into buttered dish. Pour 2 cups fresh fruit over batter. Bake 30 minutes or until brown.
Mix together 1 tablespoon soy sauce, wine, 1 tablespoon peanut oil and cornstarch. Marinate steak in this marinade for 1/2 to 2 hours.
Mix together soup, water and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. Serve with French bread. Yield: 8 servings.
Add the lime Jell-O to boiling water. Mix together; add crushed pineapple. Let jell in refrigerator until medium jelled. Beat Dream Whip and blend into Jell-O. Mix well.
Cut tomatoes into 3/4-inch slices. Dip into egg and then into crumbs. Melt butter in large skillet. Add tomato slices and cook until golden brown on each side. Season to taste with salt and pepper. Makes 4 servings.
Melt milk and chocolate chips in a double boiler. Add marshmallows. Mix well. Add nuts. Pour into greased 8 x 8-inch pan. Let cool.
Layer and pour dressing over top. Top with crushed tostado chips, if desired. Refrigerate and toss lightly before serving. Serves 8 to 10 people.
Grease a 9 x 9 x 2-inch pan. Make holes with a spoon in the dry mix and in each hole put the wet ingredients. Mix with fork well. Bake at 350° for 25 to 30 minutes. For larger cake, double recipe.
Cook onion and green pepper in margarine until tender. Stir in flour and pepper. Add milk all at once and bring to a boil, stirring constantly. Reduce heat. Add cheese and salad dressing; stir until cheese melts. Combine potatoes and ham with sauce. Bake in a 10 x 6 x 1.5-inch baking dish in a 350° oven for 30 to 35 minutes. Makes 6 servings.
Put a little oil in a frying pan. Heat oil and spoon batter into pan. Turn when browned and brown the other side.
Mix margarine, flour and chopped nuts and press into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Melt oleo in 1 1/2-quart dish. Mix flour, sugar and milk. Pour into melted oleo. Pour fruit on top of this. Do not stir. Bake at 350° for 45 minutes. Top with ice cream, if desired, and serve hot.
Preheat oven to 350°. Line a baking sheet with parchment paper on foil. In	medium	bowl, beat egg whites until frothy. Gradually add sugar a little at a time, beating until mixture holds stiff peaks. Fold	in pecans and chocolate pieces. Drop by teaspoonfuls 2 inches apart on prepared baking sheet. Place in preheated oven,	quickly close door and turn off oven. Let cookies remain overnight or at least 5 hours. Do not open oven door until after 5 hours. Yield: 30 cookies.
Dissolve Jell-O with 2 cups of boiling water. Add cranberries, then pineapple and oranges with nuts. Mix well. Pour into a 6-cup mold or 2 small molds. Refrigerate overnight.
Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time until mixed well, then add vanilla. Measure sifted flour and add to oil mixture with baking powder and salt. Chill several hours or overnight. Preheat oven to 350°. Drop by spoonfuls into powdered sugar and shape into balls (completely cover with powdered sugar). Place about 2 inches apart on greased cookie pan for 10 to 12 minutes. Do not overbake.
Put all canned ingredients in a large pot. Add cooked meat. When soup is hot, mix in seasoning packets. Top with shredded cheese, tortilla chips and sour cream.
Saut onions and celery in margarine. Crumble egg bread and mix in the stock until the mixture is very moist. Add sauteed onions and celery, then mix in salt, pepper, and sage. Add the four eggs and blend well. Bake 30 minutes at 400 degrees.	Serves 10-12.
Cook cabbage in salted water until tender. Drain well. In skillet, saute onion in 5 tablespoons margarine or butter until tender. Add soup; mix well. Add cheese; heat and stir until melted. Remove from heat. Stir in cabbage and seasonings. Place in a 2-quart baking dish. Melt rest of butter and put in bread crumbs and brown lightly. Sprinkle over casserole. Bake at 350° for about 30 minutes.
Shape into small balls. Fry in hot oil until brown. Remove from pan and pour off excess fat. Add garlic, soy sauce, vinegar, sugar and salt. Bring to a boil. Add meatballs and simmer for 5 minutes. Thicken with cornstarch, mixed with water. Cook until liquid thickens and gets clear. Makes about 100 meat balls.
Brown ground beef and onion. Drain. Add rice, water and beef consomme to ground beef and onion. Cook on low for 10 to 15 minutes or until desired consistency.
Boil the last 2 ingredients together for one minute and cool before pouring over vegetables. Store tightly covered in refrigerator.
Heat the oil in a wide, medium sized pan over a medium-high flame. When hot, add onion. Stir and fry them until they are lightly browned. Add the garlic. Stir and fry for a minute. Add ground meat, ginger, green chilies, ground coriander and cumin. Stir and fry meat for 5 minutes. Add 6 ounces of water and bring to a boil. Cover, turn heat to low and simmer for 30 minutes. Add the peas, salt and lemon juice. Cover and cook on low heat until peas are tender (about 5 minutes). Remove excess fat. Serve ground meat with steamed rice.
Place ingredients in salad	bowl in order given: lettuce, onion, green pepper, celery, carrot and peas, then spread salad dressing over	the top. Make sure to seal in all edges, this keeps it fresh. Sprinkle sugar over top. Then sprinkle 8 ounces shredded Cheddar cheese.	Seal and refrigerate for several hours before serving.
Boil chicken in a large pot and add all ingredients, except rice. Cook for 45 minutes. When chicken is almost done, add rice and cook for 15 minutes.
Cook onions and pepper in a little hot fat until tender; add meat. Brown lightly. Add next 6 ingredients. Simmer 20 to 25 minutes until thick. Add cheese. Pour into greased baking dish.
Mix all ingredients. (Use only 1/2 cup pecans.) Put 1 cup pecans on wax paper. Shape mixture into a large ball (refrigerate if too soft) and roll in pecans. Chill at least 2 hours before serving. Serve with Ritz crackers.
Drain purple plums, setting aside 1/2 cup juice. Puree the plums and then add juice and Worcestershire sauce.
Mash braunschweiger with fork. Mix in mayonnaise, onion, 1 clove of garlic and basil. Mound mixture on plate. Cover and refrigerate for at least 2 hours. Combine the cream cheese, 1 clove garlic, Tabasco and mayonnaise. Frost braunschweiger with cheese mixture. Refrigerate until serving time. Just before serving, garnish with pimento and parsley. Serve with dark rye snack bread or crackers. Refrigerate any leftovers. Makes 12 to 15 servings.
Drain juice from beets and add enough water to make one cup. Put beet juice, vinegar, brown sugar and salt in pan and bring to a boil. Pour over beets and cool. Put in refrigerator overnight. Add your hard-boiled eggs and let it stand overnight again.
Combine first 3 ingredients, mixing well. Fold in Cool Whip. Spread in a 9 x 13-inch dish.
Cut each biscuit in quarters. Combine granulated sugar and cinnamon in a sack. Shake the biscuits in the mixture. Place in greased Bundt pan.
Mix egg and milk together. Sprinkle lemon pepper on chicken. Dip in egg and milk mixture and shredded cheese. Brown in butter approximately 10 minutes and turn over for another 10 minutes. Add some white wine during the last 3 minutes.
Press the cookie cutter into the middle of the slice of bread and take out the center. Butter what is left of the bread and the cutout piece. Spread some butter in frying pan or griddle. Place the unbuttered side down in the pan. Break an egg into a small bowl and pour into the hole. Fry until ready to turn over. Also fry the cutout piece of bread. Serves 1.
Brown ground beef in 10-inch skillet; drain. Return to pan. Add tomato sauce and paste, onions and peppers to meat. Stir occasionally and cook 10 minutes. Season to taste.
Drain canned fruits in colander. While draining, mix lemon juice with condensed milk. Stir in sour cream, then nuts and drained fruit. Then fold in Cool Whip. Put into pretty dish and chill. Stick a stemmed maraschino cherry in the center.
Mix together first 4 ingredients in medium bowl with a fork to make a crumbly mixture. Set aside.
Cream the sugars and the margarine together. Combine all other ingredients and mix until well blended. Cover and refrigerate overnight. Drop by spoonfuls the size of walnuts onto greased cookie sheet 2 inches apart. Use the bottom of a glass dipped in sugar to flatten balls; add extra sugar to cookies if needed. Bake at 350° until golden.
Microwave corn syrup and peanut butter in large microwavable bowl on High 2 minutes or just until mixture boils, stirring every minute. Add cereal. Mix to coat well.
If desired, serve on top of a thin slice of pineapple, which has been placed on top of lettuce leaf.
Mix first 5 ingredients together. Pour 1/2 the batter into greased 9 x 13 x 2-inch pan. Place 8 thick slices of cheese evenly over the batter and top with jalapeno peppers. Pour remaining batter over the filling. Bake at 425° for 30 minutes.
Mix jelly and mustard in saucepan on top of range. Stir constantly until mixture is dissolved and comes to boil. Add sausages. Cover and simmer for 10 to 15 minutes.
Bring first 4 ingredients to a boil. Put in wieners. Simmer in sauce until wieners are cooked.
In a skillet, brown ground beef and drain. Set aside. Mix soups and Ro-Tel together; heat. In a 9 x 13-inch dish, spread Doritos in bottom of dish. Spread meat over Doritos; pour soup mixture over meat. Lay sliced cheese over this. Put it in the oven until cheese melts and is good and hot, approximately 10 to 15 minutes.
Place all ingredients into blender; fill container to top with ice. Blend until ice is finely chopped. Serve in chilled glasses.
Brown ground beef in large frypan; drain fat. Stir tomatoes, tomato sauce, salt, oregano and pepper into ground beef. Heat to boiling. Reduce heat; simmer, uncovered, for 20 minutes. Cook lasagna noodles; drain well. Alternate layers of noodles, Mozzarella cheese, cottage cheese, meat sauce and Parmesan cheese in ungreased 11 x 7-inch pan or 9-inch square pan. Cover and refrigerate. Bake, uncovered, at 350° until hot and bubbly, about 40 minutes. Let stand for 5 minutes before serving. Makes 6 servings.
In a large bowl, thoroughly mix 2 cups flour, sugar, salt, anise seeds, cinnamon, cardamon, cloves and undissolved yeast. Add softened margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Knead in almonds, English walnuts, pears, figs, prunes and orange peel. Divide dough in half; form into round balls. Place on greased baking sheets. Cover; let rise in warm place, until doubled in bulk, about 1 hour. Bake at 375° for 40 minutes or until done. Remove from baking sheets and place on wire racks to cool. Brush with honey while warm. Makes 2 large loaves.
Bake pie shell at 400° for 10 minutes. Cool slightly. Drain cherries and slice, reserving 6 for garnish. Mix sliced cherries with the preserves, lemon peel and juice. Spread over bottom of pie shell. Beat the egg whites with salt until stiff but not dry. Combine the egg yolks and sugar and beat until thick and lemon colored. Stir in flour and filberts. Fold in egg whites. Pour into pie shell. Bake at 350° for 45 minutes. Cool. Serve with whipped cream and reserved cherries.
Mix flour, baking powder and salt, then add milk and oil. Knead until smooth. Roll out on about 4 (12-inch) cookie sheets. Mine doesn't go so far.
Brown and drain the Hamburg and add the onion. Stir in the Soups and Water. Add the Potatoes. Heat; stir occasionally. Serve with Tomato Wedges.
Drain vegetables. Mix other ingredients. Will keep in refrigerator. Chill for at least 6 hours before serving.
Scrub potatoes and cut lengthwise into 1/2-inch slices. Do not peel. Place a single layer on a greased baking sheet. Mix butter, onion, salt and pepper. Brush on potato slices and cover with foil. Bake at 425° for 35 to 40 minutes.
Melt margarine over low heat and saute onions, celery and carrots. Add chicken broth, cover and simmer 30 minutes. Add potato soup, cheese, parsley, Tabasco, salt and pepper. Stir in sour cream. Simmer 15 minutes. Add sherry, stir and serve! Total cooking time: 45 minutes.
Melt butter in electric skillet at 275°. Saute onions until soft. Reduce heat to 160° to 180°. Add cheese and cook slowly until melted. Then add soup.
Stone the cherries. Keep aside the syrup. To the cherry syrup, add corn flour, jam and sugar. Boil for a little time. Add the lemon juice, cochineal and the stoned cherries. Fill a bowl with the hot cherry mixture. Warm the brandy in a large spoon. Set it alight and pour the burning brandy over the cherries. Mix well.
Saute onion and mushrooms in bacon fat. Spread cheese, onion, mushrooms and bacon evenly in pie shell. Mix other ingredients. Pour into pie shell. Bake at 450° for 15 minutes. Lower temperature to 350°. Bake until knife will come out clean.
You will also need 2 dozen pint jars. I wear rubber gloves when doing this project!
Heat oven to 200°. Divide popped corn between 2 ungreased baking pans. In saucepan, heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes.
Heat oven to 375°. Brown meat; drain. Add onion. Cook until tender. Stir in cheese and soup; mix well. Add corn, pimiento and seasonings; pour into 12 x 8-inch baking dish. Place biscuits around edge of baking dish. Bake at 375° for 20 to 25 minutes. Yields 6 servings.
Dissolve jello with 1 cup boiling water. Stir in 2 cups ice and dissolve in jello for 3 minutes. Remove ice. Add yogurt, pineapple and oranges. Mix well. Let congeal. Add 1/2 to 1 carton Cool Whip after congealed. Re-congeal.
Melt shortening in a large kettle. Add the warm water; add the salt, sugar and yeast. Beat in the flour (add extra to knead as needed). Turn on floured board and knead eight minutes. Recipe makes 15 rolls and two double loaves of bread. Bake at 350° oven. May use some for doughboys (fried dough).
Combine ingredients until moist. Divide in half; each half makes one pie crust. Roll out between two pieces of wax paper.
Combine flour, sugar, cocoa and baking soda. Mix well. Add cold water and mix. Add salad dressing. Mix well. Bake in a 350° oven for 35 minutes.
Mix all together and bake at 350° for 45 minutes. This can be made ahead and refrigerated.
Cut up lettuce and onion. Add peas. Cover with salad dressing and sprinkle with sugar. Crumble up crisp fried bacon. Refrigerate overnight. Before serving, mix well.
Combine milk, margarine, sugar and cocoa. Bring to a rolling boil. Boil 1 1/2 minutes. Remove from heat and add vanilla and oats. Also, add peanut butter and nuts if desired. Beat until well blended; drop by teaspoon on wax paper. Let set until firm.
Cream together the margarine, brown sugar and honey. Add eggs, one at a time, mixing thoroughly after each. Stir in baking powder, salt, soda and spices. Mix in flour and starter; mix well. Stir in nuts and apricots. Spread batter in greased and floured 10 x 15 x 1-inch baking pan. Bake at 350° for 25 minutes. Cool 15 minutes. Brush with glaze made of 3/4 cup powdered sugar and 1 tablespoon lemon juice; beat together until smooth. Cool completely; cut into squares.
Stew the chicken. Add all the vegetables and seasonings if using raw vegetables. If using canned corn and lima beans do not add at this time. Add about 2 cups water or more, canned tomatoes and the bacon. Cook slowly for about 2 hours, stirring occasionally to keep from sticking. If using cooked or canned corn and canned lima beans add them about 30 minutes before stew is finished.
Scald milk. While heating, combine eggs, sugar and salt. Add the milk. Dissolve yeast in water. Combine milk mixture and yeast. Add flour and shortening. Mix well. Let rise, then cut in pie shape and rolls. Let rise again. Bake at 400° to 425° for 18 to 20 minutes.
Mix cooled pasta and vegetables together. Mix dressing ingredients together; add to pasta mixture and keep chilled. Best if made the night before.
Combine sugar, corn syrup and water in a 2-quart glass measuring cup. Cook, uncovered, 8 minutes at High power in microwave. Stir peanuts and butter into mixture. Cook uncovered 17 to 18 minutes at High power or until mixture forms threads when dropped in cold water or measures 300° on a candy thermometer (oven should not be in operation when candy thermometer is inserted). Stir 4 to 5 times during cooking. Stir in remaining ingredients and blend until smooth. Pour mixture onto 2 buttered baking sheets. Spread in thin layer with a knife. Let stand until hard (about 1/2 hour). Break into pieces. Makes about 2 pounds candy.
Combine flour, brown sugar, melted margarine and cinnamon. Mix until crumbly. Add oatmeal. Press half of crumb mixture into greased 8 x 8-inch baking dish. Cover with diced rhubarb. Combine sugar, cornstarch, hot water and vanilla. Cook until clear and thick. Pour over rhubarb and top with remaining 1/2 of crumb mixture. Bake at 350° 40 to 45 minutes.
Combine cukes, onion and green peppers. In a saucepan, combine celery seed, salt, sugar	and vinegar. Bring to a boil. Pour liquid	over cukes. Let cool, then store in the refrigerator. Recipe makes 2 1/2 quarts. Will keep up to one year.
Brown meat with bell pepper and onion; drain. Add cooked meat with all other ingredients to crock-pot. Do not drain any of the beans, add all juices to the chili. Break up the X-Lint and add it last.
Heat oven to 350°. Grease rectangular pan (13 x 9 x 2-inch). In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan; bake for 25 to 30 minutes, or until top springs back when lightly touched. (Top may still appear wet.) Cool completely in pan. Spread Mint Cream Layer on cake (see below); chill. Pour Chocolate Topping over dessert (see below). Cover; chill.
Mix milk, flour and eggs together. Melt butter in pie plate in oven. When melted, remove plate and immediately add mixture. Sprinkle nutmeg on top and place in oven. Edges will rise. It is cooked when rising stops and cake is golden brown (not golden crisp), about 10 minutes or so. Serve with syrup or powdered sugar or jams.
Boil and debone chicken. Steam broccoli until almost tender. Arrange in greased 2-quart casserole. Top with chicken. Combine soup, mayonnaise, lemon juice and cheese. Pour over chicken. Combine bread crumbs with melted butter and put on top. Bake in a 350° oven for 30 minutes. Can be prepared the day before, but do not bake.
Drain juice from pie cherries. Squeeze juice from oranges and lemon. Should be about 2 1/2 cups altogether. Cook sugar and all three juices to a good boil. Pour over Jell-O. When cool, add cherries and pecans. Chill until firm.
Saute zucchini and onion in pan until soft. Drain. Add cooked zucchini and onion to sour cream, soup and carrots. Melt butter and add to stuffing. Layer 1/2 stuffing on bottom of large baking dish, layer zucchini mixture, layer other half stuffing. Bake at 350° for 45 minutes to 1 hour.
Simmer celery, onions, bouillon cubes for 20 minutes in boiling water. Add carrots, mixed vegetables, potatoes and simmer 40 minutes. Add soup and cheese and blend well. (At the beginning, I use more water, so it isn't too thick). (My husband can even make this soup, so it can't be too difficult!)
Slather chicken breasts with pesto sauce. Roll in bread crumbs. Bake at 400° for 40 to 55 minutes. Check for doneness. Can't get much simpler for a busy family.
Crush Oreos and place in buttered bottom of 9 x 13-inch pan. Melt butter and sprinkle over cookies. Slice ice cream and layer over cookies. Spoon hot fudge over ice cream and spread. Add Cool Whip to top of hot fudge. Sprinkle Oreo crumbs on Cool Whip. Freeze and serve.
Drain beets, reserving liquid. In saucepan, combine liquid, water, sugar, vinegar and salt. Add drained beets (1 pound). They may be cut in half or quartered. Bring to a boil and simmer for a few minutes. Chill for several hours; best if 24 hours. Will keep in refrigerator for two weeks. Serves 4 to 6.
Mix all ingredients in large roaster pan. Bake at 250° for 2 hours. Bake 1 hour, covered and 1 hour, uncovered, stirring and turning with wooden spoon every 15 minutes. Makes 8 quarts.
Cook beef in a large, deep, nonstick skillet or a 3-4 qt. pot over medium high heat 3-4 minutes until browned. Remove to a bowl. In same skillet, bring 1 3/4 c. water and contents of seasoning packets to a boil over high heat. Break noodles into skillet and stir to coat with the boiling liquid. Stir in carrots and bok choy. Return to a boil, reduce heat, cover and simmer 6 to 8 minutes, stirring occasionally, until vegetables and noodles are tender. Stir in beef and sesame oil.
Wash and break cauliflower and broccoli into small pieces. Let drain in colander. Mix together onion, mayonnaise, vinegar, sugar and cheese. Pour mix over cauliflower and broccoli. Refrigerate.
Lightly brown pork chops in a pan. Place pork chops in an oven-safe pan. Prepare the stuffing as directed on package. Place a scoopful of stuffing on each pork chop. Pour milk into the pan. Cover and bake for 1 1/2 hours at 325°. Uncover for last 15 minutes.
Dissolve jello in water and chill until partially firm. Add remaining ingredients and chill until firm.
Cook sausage and drain. If using ham, chop. Melt butter in 9 x 13-inch dish. Tear bread into small pieces over butter. Sprinkle sausage or ham over bread; sprinkle cheese over meat. Beat eggs and other ingredients. Pour over mixture. Chill overnight. Bake at 350° for 40 to 50 minutes. Lay foil over top to keep from browning too quick.
Preheat oven. Mix water and yeast. Add flour; stir. Roll and knead until not sticky. Spread out on pizza pan. Add topping. Bake 15 minutes at 450°.
Mix all ingredients. Spread in ungreased loaf pan 9 x 5 x 3 inch. Cook uncovered in 350 degree oven until done, about 1 1/2 hours. Serves 6.
Combine garlic salt, ginger, pepper and paprika; rub over the entire roast. Place roast with fat side up on a greased rack in a roasting pan. Top with onion. Pour water into pan. Bake, uncovered, at 325° for 2 to 2 1/2 hours or until a meat thermometer reads 160°-170°. Let stand for 10-15 minutes before slicing.
Finely chop eggs. Cream eggs with butter. Add chives, Tabasco and Lea & Perrins sauce. Refrigerate until ready to serve. Serve on your choice of crackers with a top layer of sour cream and a topping of red caviar. (You may need 2 small jars of red caviar.)
Blend 1/3 cup juice (drained from pineapple), soy sauce and ginger. Pour over ham in shallow container. Marinate 30 minutes turning once. Remove ham from marinade and grill over hot coals until browned. Brush occasionally with reserved marinade. Heat pineapple slices last 2 minutes and serve with ham.
Grind tomatoes, peppers and onions and sprinkle with salt. Let stand overnight. Morning: Drain well; add vinegar, sugar and mustard. Mix well and put into sterilized jars. Put on lids and seal bottle; do not process or cook. Set on shelf. This makes good meat loaf or Sloppy Joes mix.