HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in 1/4 cup of warm water. Combine milk and cold water and heat until almost boiling. Pour hot liquid over butter, honey, raisins and salt in a large bowl and stir until butter melts. Cool to lukewarm. Add the yeast mixture and oats. Beat in 2 cups of the flour until mixture is smooth. Add remaining flour and stir to make a soft dough. Turn out onto a lightly floured surface and knead until elastic, about 10 minutes. Place in a greased bowl. Turn to coat and let stand, covered, until doubled in size. Punch dough down and shape to form 2 loaves. Place in greased loaf pans. Cover and let rise until nearly doubled. Bake at 375° for 45 minutes or until bread sounds hollow when tapped. Cool on racks. Yields 2 loaves.
Put fruit in baking pan. Mix sugar with cake mix. (Do not make cake!) Sprinkle cake mix over fruit. Pour melted butter over all. Bake at 350° for 1/2 hour.
Peel cucumbers 1/2-inch thick. Soak 24 hours in lime to 2 gallons water. Rinse lime off and soak 2 hours in cold water, then drain. Mix 1 cup vinegar, red food coloring and alum. Put in enough water to cover pickles and simmer for 1 hour, then drain. Mix remaining ingredients. Heat to boiling and pour over pickles and let stand overnight. Heat for 3 days and on the third day, put into jars and seal.
Combine deviled ham, pecans, cream cheese, garlic salt, Worcestershire sauce and Tabasco sauce in bowl; mix well. Shape into roll. Chill until firm. Shape into log on waxed paper sprinkled generously with paprika. Wrap in waxed paper. Chill overnight. Serve on crackers or party rye.
Peel potatoes and dice them. Chop onions small and fry them in oil. Add salt, paprika and diced potatoes. Cook for about 20 minutes.
Cook broccoli and strain; add eggs, slightly beaten. Add soup, milk, onion and salt, then add 1/2 cup of cooked rice. Bake at 325° for 45 minutes.
Using refrigerated butterflake rolls, peel dough into 36 discs. Spread each with crabmeat mixture. Bake on cookie sheet at 375° for 12 to 15 minutes until dough discs have cooked and topping is bubbly. Makes 36.
Heat oven to 350°. Toast hazelnuts in a baking pan until lightly browned and skins begin to crack, about 10 minutes. Transfer to a kitchen towel and rub briskly with the towel to loosen sides. Select 8 hazelnuts; coarsely chop and set aside for garnish. Grind the remaining nuts in a food processor or Mouli grater.
Mix first 3 ingredients. Place in 9 x 13 pan. Bake at 400° for 8 minutes. Let cool.
Grease bottom only of a 9 x 5 x 3-inch loaf pan; set aside. Combine all ingredients, except mini chips and walnuts, in a large mixing bowl; blend well on medium speed. Stir in chocolate chips and walnuts. Pour into prepared pan. Bake at 350° for 60 to 70 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pan. Cool completely on wire rack. Makes 1 loaf.
Place meat on a piece of aluminum foil large enough to wrap around the meat. Cover both sides of the meat with liquid smoke, Worcestershire sauce and tenderizer. Sprinkle seasonings on both sides of meat. Seal foil around meat.
Base: Mix gelatin, pineapple (drain and save juice), 7-Up, 2 cups boiling water and sliced bananas. Pour into 9 x 13-inch dish and let chill.
Peel potatoes. Cook until tender enough to mash. Mash. Add cream cheese, half and half, margarine, garlic powder, seasoning salt, pepper and salt. Mix until it is the consistency of mashed potatoes. Put into casserole dish. Sprinkle with paprika. Bake 30 minutes or so. Will serve 10.
Lightly butter a 13 x 9-inch pan. Combine sugar, butter and milk in a 3-quart glass bowl. Cook on High for 9 to 10 minutes, or until a small amount dropped in cold water forms a soft ball. Stir in chocolate morsels and Marshmallow Creme until mixture is thoroughly blended. Stir in nuts and vanilla. Pour into pan. Refrigerate until firm. Cut in squares. Makes 3 pounds.
Crumble and brown meat in skillet until all pinkness is gone. Drain excess grease. Combine meat and all other ingredients. (Add all liquids including juices from Chinese vegetables, mushrooms, etc.) In large casserole dish or a 13 x 9-inch pan, cover and bake in 400° oven for about 1 hour and 20 minutes.
Combine margarine, garlic salt and hot sauce and let simmer while cooking wings. Deep fry wings and drain. Coat wings with sauce thoroughly. Put on cookie sheet. Bake in oven at 350° for 10 minutes; preheat oven. Serve with celery and Blue cheese dressing.
Cook together potatoes, onion, carrot, celery and chicken flavor cubes. Cook vegetables until tender; save liquid. Make white sauce with butter and flour, slowly adding hot milk and vegetable liquid until creamy. Add leftover mashed potatoes, if you have any. Add any vegetables and seasonings.
Arrange apples in greased pie tin and dot with butter. Sprinkle with 1 tablespoon sugar and 1 1/2 teaspoons cinnamon. Put flour, baking powder, salt and 1/4 cup sugar together. Cut in shortening. Add enough milk gradually to make a soft dough. Spread over apples. Bake in hot oven (400°) until apples are tender, about 25 minutes. Turn out upside down.
Combine dry ingredients; stir well. In a shaker, place egg and dry mixture, then milk. Shake well. Using a funnel, place finger over bottom of funnel and fill. Remove finger; pour in circular pattern into hot grease (about 375°). Cook to a light golden brown. Cover by sprinkling on powdered sugar, syrup or cinnamon and sugar.
In crock-pot, rinse beans and cover with 6 cups water (water should be 1 to 2-inches above ingredients at all times). Cook overnight (6 hours) on high. Add all other ingredients and stewed tomatoes; cook on high 1 to 2 more hours, until vegetables are done. Salt and pepper to taste.
Cut round steak into pieces. Batter in flour, salt, and pepper. Have oil hot in skillet. Brown the meat. Remove to crockpot. Make gravy in skillet and pour over steak. Have meat covered. Start on high and then reduce heat.
Wash and peel potatoes. Set aside to use later. Melt butter in a saucepan large enough for cooking potatoes. Add potatoes, onion, water, salt, bay leaf, paprika and ground red pepper. Cover and cook over moderate heat until potatoes are tender, but not soft. Add vinegar and bring to boiling point. Boil 1 minute. Add sour cream. Heat, but do not boil. Makes 6 to 8 servings.
Boil and debone chicken (save broth to boil noodles with). After noodles are boiled, steam juices and mix broth, soups and cheese with chicken and noodles.
Brown meat well. Boil chile pods. Blend well in blender. Add garlic, bay leaves and 2 teaspoons cuminos to chile in blender. Fry meat with 1 teaspoon cuminos. Add white flour; brown until tender. Add chile, then oregano and salt. Boil and simmer for 30 minutes, until well done.
Cook bacon in large skillet until brown. Add onions and flour; cook until bubbly. Add next 6 ingredients; bring to boil. Add kielbasa. Cook 3 minutes over medium heat. Stir in potatoes and parsley gently, coating potatoes with sauce. Bring to boil; remove from heat. Serve immediately.
Mix sugar, eggs and milk, adding flour, salt and vanilla. Pour into baking dish over fruit. Bake for 45 minutes at 375°. Ready to serve.
Lightly coat nonstick skillet or wok with cooking spray. Add snow peas, carrots, mushrooms and onions. Stir-fry on medium heat until vegetables are tender-crisp. Add soy sauce and cooked pasta. Toss together and heat 1 to 2 minutes until hot. Serves 4.
Mix together milk and chocolate. Melt over low heat. Turn heat off. Butter pan. Add nuts and vanilla to chocolate mixture. Pour into buttered pan. Put in refrigerator until cooled.
Preheat oven to 425°. Place roast on cutting board and season as desired with Tony Chachere seasoning. Cut garlic and poke holes in roast. Place garlic in holes. Prepare bag by shaking 2 tablespoons flour in bag. Place roast and onion soup in bag. Tie and poke holes in top. Bake for 2 to 2 1/2 hours.
Mix ground beef, bread crumbs, parsley, eggs, minced onion, soy sauce, pepper, garlic powder and ketchup. Make 50 to 60 meatballs. Place on cookie sheet close together. Cook cranberry sauce over medium heat until melted. Spoon over each meatball, using all the sauce. Bake at 350° for 30 minutes. Even better if made a day ahead and reheated.
Cut off tips of asparagus. Cut tender part of the stalk to 2 1/2 to 3-inch pieces. Halve or quarter if necessary. Saute asparagus in olive oil. Add garlic salt to your taste. When tender, it's done.
Blend sugar, flour, salt and eggs. Stir just enough to blend eggs and ingredients together. Add buttermilk and vanilla. Stir just to blend. Do not overbeat. Add margarine and butter extract; stir quickly. Pour into pie shells. Bake in a preheated 350° oven for 40 to 60 minutes or until center of custard is set. Allow to cool before cutting. Bake a day ahead if possible.
Rub roast with pepper and cardamom to cover. Press in with heel of hand. Place in shallow baking pan. Mix together the tomato paste, paprika and garlic powder. Gradually add soy sauce and vinegar. Pour over roast and marinate overnight in refrigerator. Let stand at room temperature for 1 hour. Remove roast from marinade and wrap in foil. Reserve marinade for gravy. Cook in shallow pan at 300° for 2 hours. Open foil and ladle off drippings. Brown, uncovered, at 350°. While meat is browning, strain and defat pan drippings. Top 1 cup of drippings, add 1 cup of water and bring to a boil. Add 1/2 cup reserved marinade. Thicken with flour mixed with remaining water, if desired. Slice roast thinly and diagonally and serve with gravy. Serves 12.
Use a jelly roll pan and bake as directed on box and add oil. Mix pudding as directed in a large bowl. Fold in cream cheese. Beat. Drain pineapple; fold into pudding mixture. Put on top of cooled cake. Top with Cool Whip.
Bake cake as directed on package, adding 3 tablespoons creme de menthe to batter. Cool. Frost with fudge frosting. Add 5 tablespoons creme de menthe liqueur to Cool Whip. Spread over frosting. Store in refrigerator.
Mix all ingredients together except cracker crumbs and oleo. Bake in greased casserole dish at 350°. Top with cracker crumbs and drizzle with melted oleo. Bake 25 minutes.
Cook macaroni. Drain, rinse in cold water. Drain. Add next 4 ingredients. Mix well. Add remaining ingredients. Toss and chill at least 2 hours before serving. Serves 6 to 8.
Dissolve Jell-O in water. Blend in remaining ingredients. Chill. Serves 6.
Soak 1/2 to 3/4 cup dry soy beans in cold water overnight. Rinse and drain. Blend all except spinach. Pour in bowl and stir in spinach. Place in unbaked pie shell. Keep sides of crust low to prevent burning. Place on cookie sheet. Bake at 375° for 45 minutes.
Melt butter in sauce pan over medium heat. Add cocoa. Heat until mixture begins to boil. Stirring constantly until smooth. Pour into small mixer bowl. Cool completely. Add powdered sugar alternating with milk. Beat to spreading consistency. Blend in vanilla.
Save 1 cup liquid from can of pineapple. Drain all the cans of fruit. Add package of vanilla pudding mix to the reserved cup of pineapple juice; stir until smooth. Put all drained and fresh fruit in a large bowl. Spread vanilla pudding mixture on top of fruit; stir until mixed well.
Cream the shortening, brown sugar and white sugar with baking soda, baking powder and salt, then add the remaining ingredients and mix well. Spread onto cookie sheet with sides. Bake at 375° until brown. Cut into any size pieces.
Beat egg yolks and add sugar (slowly). Add slowly the liquor. Beat until it thickens enough to hold a slight peak when whip is withdrawn. Depends on utensil used (could take up to 5 minutes). Makes enough to fill a birthday torte or 1 dozen creme puffs.
Mix pudding and milk. Add sour cream. Fold in half of the Cool Whip. Layer as follows: Vanilla wafers, 1/2 of bananas and 1/2 of pudding.
Mix all ingredients together and bake 45 minutes at 350° or 7 minutes in microwave. Turn dish around and bake 5 minutes more.
In large roasting pan, arrange cut up chicken (remove chicken skin). Also in pan, add diced carrots and potatoes.
Brown onion in small amount of oil. Add beef and brown. Drain, then add all other ingredients and simmer for about 30 minutes over medium heat. Delicious served on bun with dill pickle slices.
Combine chicken and barbecue sauce. Place pizza crust on a baking sheet. Spread chicken mixture over pizza crust. Top with remaining ingredients. Bake at 450° for 15 minutes or until cheese melts.
Cook zucchini or eggplant until tender-crisp; drain. Cook beef and garlic until beef is brown. Stir in sauce and herbs. Mix cottage cheese, egg and parsley. Put 1/2 of zucchini or eggplant in a greased 8-inch pan. Sprinkle with bread crumbs. Spread with half of the cottage cheese mixture, then with half beef mixture and half Mozzarella. Repeat layers, except for Mozzarella. Bake at 350° for 25 minutes. Sprinkle with Mozzarella; bake about 3 minutes, until cheese is melted. (Can use Ricotta cheese instead of cottage.)
Fry bacon until crisp and crumble. Spray a 9 x 11-inch baking dish with Pam or grease with butter. Chop peppers and spread in bottom of dish. Spread bacon over the peppers and sprinkle cheese over the bacon. Beat eggs until fluffy and pour over top of the cheese. Bake at 350° for 20 to 25 minutes. Remove from oven, cut into squares and serve upside down while hot.
Use regular juice, not concentrate. Mix together and take 2 ounces every day. Keep refrigerated.
In a large bowl, mix all ingredients together well. Add meat and stir to coat well. Cover and refrigerate 10 to 12 hours. Drain well before cooking as desired.
Brown garlic in hot oil. Add tomato paste, water and herbs. Simmer on low heat for 2 1/2 to 3 hours, stirring occasionally. If too thick, add a little water.
Mix together. Beat with mixer while cooking, about 3 minutes, until light fluffy. Add 1 teaspoon vanilla. Good with crushed pineapple for layer cake.
Slice ham at 1-inch intervals. Place on rack in pan. Bake at 350° for 30 minutes.
Mix all ingredients except vanilla. Cook 3 minutes, remove from heat and add vanilla. Cool. (For fudge candy, cook for 4 minutes.) When cool, beat and spread on cake.
Dissolve bouillon in water; set aside. Dredge meat in flour and seasonings. Brown meat in 1/4 cup of shortening. Add onion and saute in remaining shortening. Add onion, mushrooms and bouillon to meat; mix thoroughly. Cover and bake slowly at 325° for 1 1/2 hours or until tender. Add Worcestershire sauce. Fold in sour cream. Serve on buttered noodles or rice.
Follow directions on cake mix box and bake in an oblong pan. When cake is done, poke holes in cake with fork. Pour Eagle Brand milk on top. Let it sit and soak for a short time. Pour cream of coconut over top. Let cool, then mix coconut with Cool Whip and spread over top. Keep refrigerated.
Combine first 7 ingredients and mix well. Form into small balls. Lightly brown in oiled frypan, only enough to set balls. Put in baking dish. Combine remaining ingredients, reserving cheese. Pour sauce over top and sprinkle with cheese. Bake at 375° for 30 minutes. Serves 8.
Brown skinned chicken in oleo or butter. Blend wine, soup and seasonings. Add chestnuts. Place chicken and mixture in casserole dish. Bake at 350° for 45 minutes.
Mix sugar, cream and butter together and bring to a boil. Boil for 5 minutes. Set off stove and stir in marshmallow cream and peanut butter. Mix well and pour in pan. Let cool and cut into squares.
Put potatoes in a skillet with a little water. Cook until half done. Add squash and okra. Add extra water, if needed. Season to taste with garlic powder, salt and pepper. When all veggies are tender, it is ready.
Preheat oven to 350° (325° for glass pan). Butter a 10-inch pie plate. Crumble bacon into pan and strew cheese and onion evenly over bacon. Blend remaining ingredients in blender on high speed for 1 minute. Pour into pie pan and bake 50 minutes until golden brown. Let stand 5 minutes. Cut into pie shaped serving pieces.
Cream together butter and sugar. Melt chocolate bars over double boiler. Combine. Add eggs one at a time. Combine remaining ingredients together. Add to first mixture. Bake at 300° for 1 1/2 hours in a greased and floured Bundt pan. Allow to cool for 10 minutes before removing from pan.
Combine the first 3 ingredients in a small saucepan; bring to a boil, stirring constantly. Add coffee granules, stirring to dissolve. Chill. Combine chocolate mixture, milk and ice cream in container of electric blender; process until smooth. Top each serving with a dollop of whipped topping. Serve immediately. Yields 5 cups.
Cut pork in 1/2 to 1-inch cubes. Boil in water for about 10 minutes. Drain water. Add soy sauce and vinegar to meat. Add onion and garlic. Simmer on low heat for 5 to 10 minutes. Serve hot over rice or noodles. Can use chicken pieces instead of pork if you want.
Cook sausage, onion and green pepper. Drain. Stir in sauce. Roll out crescent rolls in 11 x 9-inch rectangle. Spread half of the meat mixture on the rectangle. Sprinkle with cheese. Roll up jelly roll style. Seal well. Repeat with 2nd crescent roll package. Bake at 350° for 30 minutes. Makes 2 rolls. Slice to serve as a main course or appetizer.
Preheat oven to 350°. In a medium saucepan, boil squash and onion together until tender. Drain well. In a large bowl, mix squash, egg, margarine, sugar, 1/2 cheese, 1/2 cracker crumbs, soup and seasonings. Mix well. Put in buttered 2-quart casserole dish. Top with remaining cheese and crumbs. Bake at 350° for 20 to 30 minutes or until thoroughly heated and bubbly. Serves 6 to 8.
Melt shortening and add beef, onion and pepper. Brown slightly. Cook macaroni according to directions on package. Add macaroni, tomatoes, ketchup, salt and pepper to browned mixture. Mix and pour into a casserole dish. Top with slices of cheese. Cover and bake at 350° for 30 minutes.
Melt chocolate and butterscotch chips in a heavy pan over low heat. Pour in peanuts. Mix well. Drop by teaspoonfuls onto waxed paper. Yields 40 servings.
Drain the pineapple and place in a 9 x 13-inch dish. Mix sugar, cheese and flour and spread over pineapple. Crush the crackers over top of cheese mixture. Pour melted margarine over crackers. Bake at 350° for 25 to 30 minutes.
Mix butter, brown sugar and eggs; add your boiling water with soda and flour. Drop in greased cookie sheet with spoon and bake.
Melt chocolate with 1 1/2 cups water and butter in a 10-inch skillet. Bring to a boil. Combine sugar, cornstarch and salt. Gradually stir into boiling chocolate mixture; add vanilla. Reduce heat. Simmer 2 minutes. Set aside and prepare dumplings.
Saute onion in oil until brown. Add rice and saute. Mix in eggs, soy sauce and salt. At this point, 1 1/2 cups crumbled cooked bacon, ham or shrimp may be added. This may be made in advance and reheated in a small amount of oil after the addition of the eggs.
Bring the first 6 ingredients to a boil, then simmer 1/2 hour. Add rice, peas and beans; simmer for 1/2 hour. Add carrots, potatoes and cabbage. Bring to a boil. Simmer 1 1/2 hours. Add salt and pepper to taste. Add tomato soup and simmer 15 minutes.
Boil the chicken until done. Mix the cream of celery and cream of chicken soup with 1 can of water. Place chunks of chicken in casserole dish. Add soup and water mixture. Add chicken broth with herb stuffing mix. Put on top of soup mixture. Bake at 350° for 45 minutes.
Mix butter, flour and chopped pecans. Press into pan. Cook 20 minutes at 350°. Cool.
Put oil in large skillet with lid; layer onion, potatoes and squash (lightly salt and pepper each layer) in skillet. Cover with lid and simmer on stove top for 1 to 1 1/2 hours until tender.
Beat room temperature egg whites in a bowl that is set in warm water. Beat until very stiff. Mix flour and sugar together. Pour and stir the mixture into the egg whites. Add, by handful, the pecans and dates, mixing well. Add vanilla. Put the mixture into a "well" greased 10 x 16-inch pan. The mixture is very thick, so set 2 table knives in a glass of hot water and alternate them to spread the batter. Bake at 350° until brown. Remove from oven and cut immediately into strips. Roll them in powdered sugar.
Mix all ingredients together. Pour into greased and lightly floured tube pan. Bake at 325° for 1 hour and 20 minutes. Cool 15 minutes. Remove from pan.
Combine shortening, orange peel and lemon peel. Mix well. Add sugar gradually. Cream until light and fluffy. Add eggs, one at a time. Beat well after each. Sift together flour, baking powder and salt. Add to creamed mixture alternately with lemon juice and milk, a small amount at a time. Beat after each addition until smooth. Bake in 2 paper lined 9 x 1 1/2-inch round cake pans in moderate oven at 375° for 25 to 30 minutes until done. Cool.
In a 9 x 13-inch pan, layer lettuce, chopped hard-boiled eggs, celery, green peppers, onion, carrots, uncooked frozen peas, Miracle Whip with sugar, bacon bits and cheese. Cover and refrigerate.
Preheat oven to 350°. Mix pretzels, margarine and 1/2 cup of sugar; spread into a 9 x 13-inch pan. Bake 5 minutes.
Melt or microwave for 1 minute and 25 seconds on Defrost the chips and syrup. Add milk; microwave 30 seconds on regular heat until blended. Add vanilla. Serve over ice cream.
Mix bread crumbs, cheese and garlic very well with a fork. Add olive oil and mix (it should be moist). Cut top and bottom from artichoke; turn upside down and mash slightly to open leaves. Fill each leaf by pulling leaf down some and stuff. Start at bottom and work way to top. Steam in covered pot in a little water (enough water so that it comes up to the stem, but not up to the artichoke). Steam for 45 minutes or longer. Add water as necessary. Is done when leaf pulls off easily.
In a large mixing bowl, combine all ingredients except paprika and mix well. Pour ingredients into a 2-quart casserole dish. Sprinkle with paprika. Bake at 350° for 40 to 45 minutes.
Break bread into small pieces. Mix with beaten egg. Combine all seasonings and combine with bread and egg. Blend in crabmeat. Shape into 8 cakes. Fry in small amount of hot oil.
Bring water and sugar to a boil. Add remaining ingredients to the water and sugar. Let mixture simmer.
Soak beans overnight. Discard water. Dice potatoes (skin on), celery, carrots and onion. Put in 6-quart pot. Add ham. Cover with water. Simmer 5 hours. Remove ham. Discard fat and bone. Cut ham into bite-size. Return to soup. If soup is too thin, cook longer; if too thick, add water. Serve with toasted bagels.
Boil 1 cup sugar (or less) and 1 cup water; cool. Mix with fruit. Freeze until ice crystals form. Mix again and refreeze.
Saute onion and green pepper in margarine, fold corn into beaten eggs. Add cornbread mix to egg mixture. Add onion and green pepper. Pour into well-greased 9 x 13 x 2-inch baking dish. Spread sour cream over cornbread mixture and top with cheese. Bake in 350° oven for 30 to 40 minutes. Can put aluminum foil over top until last few minutes to let topping brown.
Brown bacon with onion. Add hamburg and continue browning. Put browned meat in casserole dish and add remaining ingredients. Bake at 350° for 1 hour.
Beat after each addition until creamy. Spoon into graham cracker pie crusts. Bake at 375° for 20 minutes. Let pies set for 20 minutes.
Beat all together well except nuts. Add nuts last. Makes 1 pie. Bake in pie crust at 375°.
Melt margarine in 9 x 12-inch pan; add cracker crumbs, coconut, chocolate chips, butterscotch chips and nuts. Pour condensed milk over all. Bake at 300° for 30 minutes.
Slice apples in baking dish. Sprinkle on 1/2 sugar and cinnamon. Melt butter in saucepan. Add brown sugar, oats and flour. Mix together and spread on top of apples. Bake at 350° for 1 hour or until done.
Mix the first 3 ingredients with hands and press into a 9 x 13-inch pan. Bake at 375° for 15 to 20 minutes. Cool crust.
Mix apples and nuts. Sift flour with soda, salt and sugar. Add apples, nuts, egg, butter and vanilla. Pour into greased pan. Bake at 350° until done. Serve with hot lemon or pineapple sauce. Yield: 16 servings.
Grease 8 x 8 inch baking dish. Cover with onions then Miracle Whip. Place fillets on top. Cover with cheese. Cover with foil. Bake at 350° for 1/2 hour. Remove foil and bake another 10 minutes or till cheese is melted.