HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 2 cups flour, sugar, salt and undissolved yeast in mixing bowl. Mix thoroughly. Combine milk and butter in saucepan. Heat until very warm (120° to 130°). Add to dry ingredients. Beat with electric mixer at medium speed for 2 minutes. Add eggs and 1 cup flour and beat 2 minutes. Add enough flour to make a soft dough. Turn dough on floured surface. Knead until smooth, about 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise until doubled, about 1 hour. Make into rolls. Let rise until doubled. Bake at 375° for 20 to 25 minutes.
Combine first 7 ingredients and set aside. Cook 2 cups rice (4 cups water). Prepare vegetables and meat strips. Heat oil in large skillet or wok. Add celery, mushrooms and onions. Stir-fry until thoroughly heated. Add liquid and bring to a boil. Stir until mixture has boiled, clears and thickens. Add meat. Bring to a boil. Thoroughly heat. Serve over rice.
Combine all together. Add mayonnaise until it gets to a tuna fish consistency. Bake at 350° for 20 minutes. Serve with Ritz crackers or rye bread.
Crumble hamburger into bottom of casserole dish. Season to taste. Spread mushroom soup over top. Arrange Tater Tots over top of soup. Bake casserole in a 350° oven for one hour.
Drain oranges, pineapple and fruit cocktail. Mix all ingredients together well and chill. Enjoy! Yields 6 servings.
Pour rice in buttered baking dish. Combine soup and boiling water. Mix well. Pour over rice. Place cut up chicken pieces on top. Sprinkle dried onion soup over chicken. Cover tightly and bake at 325° to 350° for approximately 2 hours. (Longer baking to 2 1/2 hours won't hurt.) Do not peek!
Drain vegetables and add cheese, sour cream, soups, onion and chestnuts. Mix well. Pour into casserole dish. Crush crackers and mix with melted margarine. Spread on top of casserole and bake at 350° for 30 to 35 minutes. Serves 8.
Layer potatoes, onions and carrots in baking dish (cake pan size). Put meat on top and cover with soup. Cover with foil or cover of dish. Bake at 375° for 1 hour and 15 minutes or until potatoes are done.
Brown beef and onion, then drain. Stir in spaghetti sauce. Mix tomato sauce into beef and heat until hot and bubbly.
Preheat oven to 375°. Beat egg whites and sugar until fluffy and stiff peaks form. Fold in chips, extract and food colorings. Drop by teaspoon onto ungreased cookie sheets. Put in oven. Turn off oven immediately. Leave in oven overnight (forgotten cookies).
Boil chicken (whole) until tender. Cool, then take meat from bones, removing and discarding skin. Save water and boil spaghetti in it for extra flavor.
Mix cake mix and Jell-O gelatin. (If you have whisk beaters on your mixer, use them to get the gelatin well mixed in the cake mix.) Add eggs, water and oil. Pour into a 13 x 8 x 2-inch pan. Bake as directed on cake mix box. (I like to use Duncan Hines Lemon Supreme cake mix). Remove from oven and pierce with fork all over top of cake.
Place both chips in microwaveable bowl. Heat 1-1/2 minutes. Stir. Heat another 1-1/2 minutes. When chips are melted completely, mix in nuts. Drop by spoonfuls onto wax paper. If they do not set in 1 hour, refrigerate for 1 hour.
Combine first 8 ingredients and place in 13 x 9-inch pan. Combine crushed corn flakes and some melted oleo on the top. Bake at 350° for 45 minutes.
Slice chicken in thin strips; salt and pepper. Cook in approximately 3 tablespoons oil in wok or large heavy pot until no longer pink. Remove and set aside. Slice cabbage, onions and celery in strips. Put in pot with bouillon cubes and enough water to cover. Simmer until vegetables are almost tender; add chicken and enough corn starch to thicken. Continue simmering until vegetables are soft. Serve over rice. Serves 6 to 8 people.
Grind tomatoes. Add salt and set aside for 1 hour. Grind onions and peppers. Add spices, sugar and vinegar and add to tomatoes. Set for another hour. Drain. Cook on medium heat for 25 minutes. Put in pint jars. Makes 16 pints. Or put in half gallon jar and refrigerate, using as needed.
Bring sugar, oil and vinegar to boil. Drain kraut and pimentos. Add remaining ingredients and pour hot sugar mixture over kraut mixture and refrigerate.
Combine the garlic, rosemary, pepper and salt in a blender. Turn on. Add the oil. Blend until coarsely chopped. Spread half the garlic mixture over the inside of turkey. Re-roll the turkey. Tie firmly with string every two inches to return the meat to its original log shape. Spread on the remaining mixture.
Bring broth to boil in large pan. Add broccoli. Cover and cook until done. Add chicken, soups, cheese, salt and pepper. Bring to a slow boil. Turn off heat. Add Minute rice (not too much rice). Cover and let stand for 5 minutes.
Melt butter. Add flour, onion and garlic powders, salt and pepper, sugar, cheese, pimento, sour cream and water chestnuts in saucepan. Cook until the cheese is melted. Remove from heat and cool. Pour over green beans. Sprinkle with French fried onions. Bake about 15 minutes at 375°.
Mix brown sugar, oleo, egg and buttermilk in mixer. Add flour, baking soda, salt and rhubarb. Pour into a 9 x 13-inch greased pan. Top with the mixture made with 1/4 cup sugar and 1 teaspoon cinnamon. Bake at 350° for 45 minutes.
In a heavy saucepan, bring milk, shortening and peanut butter to a boil. Remove from heat. Add raisins, vanilla and Equal. Mix well. Work in oats, a cup at a time. Form into small balls about 1 1/2-inches in diameter. Place on a cookie sheet. Chill. Keep refrigerated and covered.
Combine first 4 ingredients in large bowl. Mix with crackers until well coated. Spread onto baking sheet. Bak at 250° for 10 to 15 minutes. Cool and store in airtight container, Tupperware or Ziploc bag.
Combine all ingredients, except 1/2 cup crushed chips for garnish. Turn into a 1 1/2-quart casserole dish. Border with remaining chips. Bake at 350° for 50 to 60 minutes or until hot. Makes 4 servings.
Combine first 7 ingredients, mixing well. Pour into a 9 x 13-inch baking dish. Top with pepperoni. Bake at 400° for 30 to 45 minutes.
Mix ingredients together. Heat in pot on stove until warm. Serve with favorite meats or poultry, hot or cold.
Cream butter and sugar in large bowl. Beat eggs and add to butter mixture with cream cheese and beat well. Add other ingredients (except noodles and cinnamon) and mix together. Pour into buttered 13 x 9-inch baking dish. Put in noodles (scatter throughout). Sprinkle with cinnamon. Refrigerate overnight (up to 24 hours). Bake at 450° for 5 minutes, then at 350° for one hour. Can be frozen and reheated; also good cold.
Cook raisins in water with enough sugar to sweeten. When raisins are soft, thicken as for raisin pie. Add 1 tablespoon lemon juice, 2 teaspoons butter and 1/4 teaspoon salt. Remove from heat. Cream brown sugar and shortening. Add eggs, one at a time; continue beating and add milk alternately with dry ingredients.
Mix first 5 ingredients together with only 1/2 cup of crushed cereal. Set in refrigerator for 30 minutes. Take out of refrigerator and form into a ball. Roll in remaining cereal and refrigerate.
Preheat oven to 400°. Pierce bottom of each pear with a clove. Place pears on sides in deep casserole dish. Combine wine, sugar and water. Pour over pears. Syrup need not cover pears. Cover and bake for 30 minutes. Turn pears over carefully. Uncover and bake for about 30 minutes more. Test for doneness with fork or toothpick. Serve hot or cold in wine syrup, topped with whipped cream.
Saute onion and bell pepper. Mix in drained tuna and soup. Add broccoli, peas or green beans. Add rice or noodles and cheese. Bake at 350° for 20 to 30 minutes.
Mix sugar, cocoa and milk in heavy saucepan. Cook and stir constantly, letting boil about 10 to 15 minutes on medium heat until it reaches the soft ball stage. Remove from heat; add margarine and vanilla. Beat together and let cool, beating often. Spread on any layer cake.
Combine sugar and Karo syrup in medium saucepan and bring to a boil, stirring constantly. Remove from heat and add peanut butter, stirring until creamy. Add chow mein noodles and stir until coated. Drop by spoonfuls onto wax paper and cool.
Place all ingredients in a saucepan. Cover; bring to a boil. Reduce to low and simmer until apples are tender, stirring occasionally. Serve warm or cold. Makes four servings.
Jello and Kool-Aid can be any flavor. Bring water to a boil and dissolve jello. Add the Kool-Aid and the sugar. Stir until dissolved. Add pineapple juice to the mixture and freeze. When ready to serve, let mixture stand at room temperature until mix can be chopped into chunks and is slushy. Add club soda and serve.
Mix all together. Pour in crust. Bake at 350° to 375° for 45 minutes.
Cut bacon in pieces. Slice all vegetables (no need to peel unless you prefer). Brown bacon. Add onion and bell pepper; saute awhile. Add other vegetables, seasoning to taste. Smother down, stirring often, until potatoes are tender.
Mix dry ingredients in a bowl and add milk. Make into a batter; add margarine. Pour batter into baking dish. Distribute fruit evenly over top. Bake at 350° for 40 minutes. You can use any fruit.
Cook fresh asparagus, mushrooms and green onions in a small amount of boiling water for about 7 minutes or until tender. (Or, cook frozen asparagus, mushrooms and green onions according to asparagus package directions.) Drain.
In a large pot, brown meat in sauce and butter. Add water and cubes; simmer until meat is tender. Add rice, tomatoes (juice from tomatoes), salt, pepper and crushed red pepper flakes. Cook 20 to 30 minutes, until rice is done.
Mix the following ingredients in the same pan in which it is to be baked: corn meal, sugar and salt. In a hole in the middle, put the shortening. Over this, pour the boiling water and mix well. Add the eggs, milk and baking powder; stir well. Stand pan in hot water and bake at 350°.
Boil raisins in water until the water evaporates. Combine all other ingredients and beat well. Bake in a 350° oven about 25 to 30 minutes. Bake in two loaf pans, well greased and floured.
Mix cream cheese and melted butter. Add remaining ingredients except rolls. Separate rolls into 8 triangles. Put mixture into each roll and roll up. Brush with melted butter. Bake at 350° for 20 to 25 minutes.
Combine cream cheese, green onions, dressing mix. Spread on tortillas.	Sprinkle olives, chilies and pimentos.	Roll each tortilla tight in wax paper, then plastic wrap. Refrigerate overnight. Slice into pieces about 8-inches each roll. Makes about 30 to 40 pieces. May be frozen up to 3 months. Looks great for Christmas!
Dissolve Jell-O in boiling water. Add drink. Measure out 2 cups and chill it until slightly thickened. Add cranberry sauce to the remaining Jell-O/drink mix. Blend well and let it chill until thickened. Blend Cool Whip into the 2 cups of slightly jelled Jell-O. Add the apple. Pour mixture into a 7 to 8 cup bowl and chill until firm. When the creamy layer is firm and the sauce mixture is thickened, spoon the sauce mixture over the creamy layer. Chill 3 hours until set.
Bake the cake mix in a 9 x 13-inch pan and cool. Mix the cream cheese with 1/2 cup milk. Mix with prepared pudding and beat good. Put the pineapple on cake. Put Cool Whip on top of the pudding mixture. Top with ground nutmeats.
Cream together butter and sugars. Add eggs and vanilla. Measure 5 cups oatmeal and put small amounts in blender or food processor to form a powder. Add oatmeal powder, flour, baking soda, salt and baking powder to sugar mixture. Stir well. Grate the candy bar and add in with chocolate chips. Shape dough into small balls and place 2 inches apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 10 dozen. Great for large gatherings!
Cook slowly first 4 ingredients until mixture spins a thread and forms firm ball in cold water. Stir in baking soda.
Melt butter and beat eggs. Combine all ingredients. Place in greased dish and bake at 350° for 45 minutes or until brown.
Preheat oven to 350°. Mix all ingredients together. Grease and flour a 9 x 12-inch pan. Bake bread for approximately 20 minutes (until golden brown). Serves 12.
Cook in Dutch oven with lid on for 4 hours at 250°. Two hours before stew is done, add potatoes, green beans and carrots.
Brown onion in margarine. Add beef, onion, celery, tomato soup and mushroom soup. Salt and pepper to taste. Break spaghetti in short lengths and cook. Drain and put in the bottom of a 3-quart casserole dish. Layer beef, sauce and grated cheese. Top with mushroom soup. Garnish with olives. Bake for 45 minutes at 350°.
Place chicken on waxed paper. Flatten to 1/4-inch thickness. Combine eggs, salt and pepper. Dip meat into eggs and roll in crumbs. Brown in hot oil. Drain on paper towels. Place in 13 x 9 x 2-inch pan.
Combine all ingredients; mix lightly. Cover; chill for at least 2 hours or overnight, stirring occasionally. Drain. Can be served as a dip with tortilla chips or in a lettuce cup as a salad. Makes 7 cups.
Cream butter and sugar. Add melted chocolate and vanilla. Add eggs, one at a time. Beat 5 minutes after each egg. Pour into cooled pie shell. Chill 2 hours. Top with Cool Whip. Garnish with grated Hershey bar, if desired.
Combine butter, sugar and eggs in saucepan; cook until melted. Add flavoring to taste. Pour into unbaked shell. Bake at 350° for 15 minutes, checking. Continue cooking and checking until done. (It will look like jelly and be slightly glazed when done.)
Bake in a covered roaster. Brown chops in roaster on top of stove. Pour off any fat that accumulates. Cook Minute rice while chops are browning. Place chops in bottom of roaster. Put 2 small (or 1 large) slice onion on each chop. Spoon rice over chops, mounding on each chop. Pour tomato sauce over all. Sprinkle green beans over all, using liquid in can. Bake for 30 minutes at 350°. Check to see if some water should be added, about 1 cup, if needed. Continue baking another 30 minutes. Serve 6.
Bring first five ingredients to a boil. Reduce heat; simmer five minutes. Pour half of sauce into a large, shallow baking dish. Add potatoes. Top with remaining sauce. Bake in 350° oven, basting often, for 20 minutes.
Brown the ground chuck and onion. Drain. Add all the beans and their juices, ketchup, and water. Stir well. Bring to a boil then simmer about 20 minutes, stirring occasionally.
Combine sugar, water and cornstarch and boil until thick; cool. Combine cooled mixture with strawberries and pour into a baked pie shell.
In small mixer bowl, combine cream cheese, sugar, vanilla and peppermint extract. Beat until well blended.
Mix in order given and form into balls about the size of walnuts. Dip each in sugar and flatten with fork. Bake at 350° for 8 to 10 minutes.
Beat butter creamy. Add sugar; beat in egg. Stir all ingredients together. Chill, shape and bake at 350° until done.
In a large pot of boiling salted water, cook rigatoni until barely tender, 8 to 10 minutes. Add asparagus to pot for the last 3 to 4 minutes of cooking time so that asparagus comes out crisp-tender. Drain water off and run cold water over rigatoni and asparagus in pot. Drain well. Add marinara sauce, sour cream, vinegar, scallions, basil, salt and pepper to pasta and asparagus in pot. Toss to mix well. Heat through 2 to 3 minutes. Sprinkle with cheese.
Scoop out centers of zucchini; cut this into small pieces. Place into a bowl. Add the beaten eggs, onion, cheese, salt and pepper. Stir and spoon into shells. Bake. Put 1/2 cup water in casserole before baking. Bake at 350° for about 45 minutes, covered, and for 15 minutes, uncovered.
Combine cream cheese and mayonnaise until well blended. Add remaining ingredients and mix well. Cover and refrigerate until firm. Shape into ball and roll in finely chopped pecans.
Mix the first 5 ingredients together; bring to a boil and boil for 1 minute. Remove from heat and add peanut butter and blend well. Stir in oatmeal. Mix well, then drop on waxed paper by teaspoons. Let stand until firm.
When chocolate is cold, mix with butter and sugar. Beat until fluffy. Add the 3 eggs, one at a time, each to be beaten for 5 minutes (whole process takes 15 minutes). Add vanilla. Put into baked pie shell and refrigerate overnight. May be served as is or with whipped cream.
Brown beef, sausage and onion together. Add salt, pepper and cheese to meat. Cut buns in half and scoop on. Crumble 1/2 of bread into meat mixture. Add Parmesan cheese. Spoon mixture into buns. Brush garlic butter over. Heat at 350° for 10 minutes.
Drain off all of the oil from the tuna and rinse the tuna well with hot water. Combine all of the ingredients; mixing well. Serve the dip cold. This is better if done in advance.
Saute chopped onion in bacon fat with finely chopped garlic. Add corn. Add egg beaten with milk. Add corn meal and season to taste with salt, red and black pepper. Stir over medium heat until mixture is thick. Pour into buttered casserole. Sprinkle top with bread crumbs and dot with butter. Place in oven to keep warm. Serves 6 to 7.
Pare carrots and cut in julienne strips, about 3 x 1/4-inch. Dissolve bouillon in the 1/2 cup boiling water. Add carrots and cook, covered, for 10 minutes.
Cook sugar and pineapple (undrained) for 5 minutes. Add cool water and jello. Dissolve and let congeal, then add pecans and cheese. Whip cream until stiff. Fold into jello mixture. Pour into a dish and chill. Keeps well in refrigerator for days. Yields 10 to 12 servings.
Brown meat and onions in large pan. Drain. Mix all ingredients together except pepperoni and cheese. Put in baking dish (large). Cover with pepperoni and cheese on top. Bake at 350° for 20 minutes. Serve with garlic bread.
In a bowl, beat together the butter and sugar until creamy. Beat in lemon extract, vanilla, egg and carrot. Stir together the flour and dry ingredients. Add to butter mixture, then the nuts. Drop by spoonfuls on greased cookie sheet. Place about 1/2-inch apart. Bake at 375° for 12 minutes or until edges are brown. Cool on rack. Makes 6 dozen.
Heat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture. Stir in chocolate morsels and nuts. Drop by level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes. Makes about 2 1/2 dozen cookies.
Mix all ingredients well. Store in airtight container. Use 1 or 2 teaspoons to taste per cup of hot water.
Place beans in a 13 x 9 x 2-inch baking dish. Arrange pork chops on top of beans. For each chop dash with salt and pepper. Spread lightly with mustard. Sprinkle with about 1 1/2 tablespoons of brown sugar. Spread with about 1 1/2 tablespoons of catsup. With toothpick, attach 1 slice of onion and 1/2 slice of lemon on top of each chop. Bake in a slow 325° oven for about 1 1/2 hours or until chops are fork-tender.
Mix together all ingredients and simmer in cooking pot. Do not boil. Simmer for	20 minutes. Strain sauce to remove fennel seed, if necessary.
Mix juice and sugar. Boil rapidly. When mix is near jelly stage add mint extract and green food coloring. Makes 4 (4 ounce) glasses.
Peel and wash potatoes; cut into bite-sized chunks. boil in clean water and a little salt until just done. As the potatoes are cooking, in another large pot or huge skillet brown ground beef. When just brown add diced onion and cook until onion is clear (at this time if health conscience drain fat from mixture). Add beans; stir when beans have heated through and add potato chunks. Stir. Now is the time to add whatever spices you desire, my favorites are: garlic powder, salt and pepper to taste and chili powder. Simmer for about 20 minutes so the flavors mingle.
In small bowl, combine crushed cookies and butter. Mix well. Press in bottom only of 9-inch pie plate. Stand 18 whole cookies up around edges, pressing slightly into crust mixture. Freeze 20 minutes until cold. Carefully spread softened ice cream over crust. Sprinkle with pecans. Cover; freeze at least 2 hours or overnight. Makes 6 to 8 servings.
Combine flour, butter and sour cream in mixing bowl; mix well. Divide into 4 portions; chill until firm. Roll out dough, one portion at a time, to 12 x 6-inch. Sprinkle with salt and 3/4 cup shredded cheese. Starting with 12-inch side, roll up, jelly roll fashion. Seal edges. Place, seam side down, on ungreased cookie sheet. Using sharp knife, cut rolls halfway at inch intervals. Sprinkle with paprika. Bake at 350° for 30 to 35 minutes, until golden brown. Serve warm. Makes about 45 appetizers.
Thoroughly cream together butter and sugars. Add eggs and vanilla. Mix well. Add rest of ingredients. Drop by teaspoon onto greased cookie sheet about 2 inches apart.
Roll out biscuits the size of a saucer. Put about 1/4 of an apple (sliced or the whole quarter) in the center of the biscuit. Sprinkle on some of the cinnamon mixture. Add a small pat of butter. Bring all four corners together and bake for 35 minutes at 350°. When done, take out and pour on sauce that's made of 1 cup sugar, 1 stick of butter, the water and the cornstarch. Delicious!
Dissolve gelatin in boiling water and add pineapple. Refrigerate until partially congealed. Mix cream cheese, mayonnaise and condensed milk thoroughly. Add to gelatin mixture. Stir in nuts and chill until firm. Serve on lettuce.
Add sugar to water and tea stems. Boil a few minutes; turn off heat and let	stand 10 minutes, then put through a cloth or strainer and squeeze out stems. Add lemon and enough water to make a gallon. Chill and serve.
Coat meat with flour. Fry in skillet over medium-high heat in margarine until no longer pink. Remove from skillet. In the same skillet, cook mushrooms and onions in remaining margarine until tender. Return meat to skillet; add broth, tomato juice and steak sauce. Bring it to a boil and reduce heat to low. Cover and let simmer for 20 minutes or until meat is tender. Remove from heat and stir in sour cream. Serve over hot cooked noodles.
Wash broccoli and cauliflower; cut into small flowerets. In large bowl, mix broccoli, cauliflower, onion and cheese. Blend mayonnaise, sugar and vinegar. Pour over broccoli-cauliflower mixture; toss until all ingredients are well coated. Refrigerate for at least 1 hour. Right before serving, add crumbled bacon and toss well. Serves 8.
Cut steak into serving pieces. Trim off fat. Salt and pepper meat. Roll in flour and brown on both sides in a frying pan. Put meat in a casserole dish. Put cream of mushroom soup into frying pan with meat drippings and add water. Bring to a full boil. Pour over steak and sprinkle onion soup over this. Bake at 350° for 45 minutes to 1 hour. Cover while baking.
Have all ingredients ready before you start. Divide crescent rolls into eight parts at scored places. Spread each one with butter. Divide cream cheese into 8 equal parts, place dab onto each square. Spread evenly. Place piece of banana at top of each. Top with jam. Carefully roll bottom over. Dampen edges and seal good. Place on baking sheet. Brush tops with beaten eggs. Bake 30 minutes or until golden brown.
Grind the cranberries and combine with the marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. Serve in large bowl or individual lettuce cups. Garnish with clusters of green grapes and fresh cranberries, if desired. Makes 8 to 10 servings.
Mix all together and bake at 350° in a jelly roll pan for 25 to 30 minutes. Top with chocolate frosting recipe.
Combine oats, peanut butter, vanilla and cocoa. Make a syrup of sugar, milk and butter. Boil sugar mixture for 1 minute. Pour syrup on oat mixture and mix well. Drop by teaspoon on wax paper and let stand for 1 hour or more.
Mix cake mix. Pour half of batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes or until done. While cake is baking, melt margarine, milk and caramels. When cake is done, pour caramel mixture over it. Sprinkle over mixture nuts and chocolate chips. Pour remaining batter over all and return to oven. Bake 20 minutes more or until done.
Saute onion, celery, pepper, chopped stems from mushrooms and seasoning in margarine until softened. Add shrimp. Mix into cracker crumbs and stuff mushrooms. Bake at 350° for 20 minutes.