HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry yeast with warm water. Add remainder of ingredients. Dough will be stiff. Let rise once; punch down and let rise again. Separate dough in half. Roll out and let rise. Bake at 350° for 45 minutes to 1 hour.
Use hand mixer to combine ingredients.	Sprinkle dried parsley on top. Refrigerate overnight.
Preheat oven to 350°. In medium saucepan, melt margarine. Add cocoa and stir until dissolved. Add hot water and stir again. Mix sugar, flour and salt, then slowly pour in chocolate mixture. Add milk and vanilla; stir until smooth. Mix in pecans and pour into pie crust. Bake for 50 minutes or until custard sets. Makes 1 (9-inch) pie.
Cook the rice as directed on bag. Drain and rinse with cold water and drain again. Add to rice the sugar and stir in the dry jello. Add the undrained fruit cocktail. Fold in the Cool Whip. Chill.
Combine the first 7 ingredients and set aside. Stir-fry pork in 1 tablespoon oil, browning all sides. Remove pork and add remaining tablespoon of oil. Add the next 5 ingredients and stir-fry for 2 minutes. Add pork and cook all ingredients 2 more minutes. Slowly add the set-aside mixture, stirring until sauce thickens and boils. Serve over rice.
Simmer onion and pepper in large pan until tender. Add undrained tomatoes, garlic, 1 1/2 cups water and both rice mix packets. Bring to boil. Add shrimp and return to boil. Reduce heat, cover and simmer until rice is tender and shrimp are pink. Garnish with hot sauce.
Bring sour cream to boil. Remove from heat and stir in shortening, soda, sugar and salt. Cool to lukewarm. Stir in egg and yeast. Mix in flour. Knead and cover with damp cloth. Let stand 5 minutes. Roll dough 1/4-inch thick. Spread with margarine, sprinkle with brown sugar and cinnamon. Fold in half, cut in 1-inch strips and twist. Let rise 1 hour. Bake 15 minutes at 375°.
Preheat oven to 350° to 375°. In small bowl, combine flour, baking soda and salt and set aside. In large mixing bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips.
Have ribs cut in serving size pieces. Brown slowly in skillet. Put in baking pan; pour off fat. Melt butter in skillet. Add onion; cook until brown. Add the next 9 ingredients. Simmer for 20 minutes. Set oven at 350°. Pour sauce over ribs. Bake, covered, for 1 1/2 hours.
This is a recipe that is wonderful for a brunch and the eggs can be prepared ahead of time and frozen. Remove from freezer in time for sausage to thaw. One to two eggs per person.
Saute pepper and onion in margarine; stir in cooked chicken and cream cheese. Salt to taste. Add cilantro. Roll into tortillas. Place in ungreased baking dish. Top with cheese. Pour in milk; cover. Bake at 375° for 25 minutes. Top with hot sauce and sour cream.
Cook and drain ground beef; add chopped onion and chopped chilies. Cook until onions are sauteed. Line casserole with tortillas, bottom and sides. Pour ground beef mixture over tortillas. Layer this with strips of tortillas and grated Monterey Jack. Continue layering until used up. Mix mushroom soup and 1/2 can water and pour over casserole. Top with grated cheese. Cover and bake at 350° for 20 minutes or until cheese has melted and casserole has heated through.
In the container of an electric blender, whirl yogurt, milk, espresso powder and vanilla until smooth, about 30 seconds. Pour into 6 or 8 small cups or glasses. Top with whipped cream and ground nutmeg, if desired.
Bring washed raisins, water and shortening to a boil. Cover and boil 15 minutes or until moisture is gone. Let cool and add sugar, cold water, cinnamon, cloves, nutmeg and allspice. Add pinch of salt. Dissolve soda in boiling water. Add flour to make runny batter; add egg. Mix good and bake 45 minutes at 350°.
Fry bacon or sausage and set aside. Butter bread and place buttered side down in 9 x 13-inch pan. Beat eggs and add milk, onion, salt and pepper. Pour mixture over bread. Crumble bacon and sprinkle cheese over egg mixture and bread. Cover and refrigerate overnight. Bake at 350° for 45 minutes.
Beat eggs, butter, sugar and vanilla until light. Add flour and cocoa. Stir until well blended. Fold in nuts. Spread in greased 9 x 13-inch pan. Bake at 350° about 30 minutes or until toothpick comes out clean. Do not overbake.
Cream sugar, oleo and eggs; add salt and vanilla. Mix until fluffy; pour into 2 baked pie shells. Beat whipping cream until stiff; fold in pineapple and nuts. Top pies and chill!
Season ground beef as desired and lightly brown; drain grease. Add beans and picante sauce. Mix. Put in medium baking dish. Top with cheese. Put cornbread (mixed as if making cornbread) on top of cheese. Bake until cornbread is done.
Mix the ingredients and spread in a 9 x 13-inch pan (ungreased). Melt 1 (12 ounce) package of semi-sweet chocolate chips and pour over cookies. Chill about 2 hours.
Drain pineapple, reserving juices. In a bowl, whisk together reserved juice and pudding mix for 2 minutes. Mixture will be thick. Stir in the pineapple, fruit cocktail and mandarin oranges.
Mix all ingredients together. Cool and serve. Experiment to discover amount needed of onion, celery, green pepper and pasta.
Mix ham, pork, bread crumbs, egg, milk, onion, celery, salt and pepper. Pack	meat mixture firmly in loaf pan over pineapple slices. Bake in oven at 350° for 1 1/2 hours.
Mix chili beans and seasoning mix together well. Spread cream cheese on bottom of 9 x 11-inch pan. Spread bean mixture on top. Bake at 350° for 15 minutes or until bubbling. Put grated cheese on top and heat 5 to 8 minutes until cheese melts. Serve with tortilla chips.
Cook spaghetti, rinse and drain. Place in large bowl and sprinkle with seasoning. Add remaining ingredients and mix well. Will keep for days in refrigerator.
Mix crab with celery and almonds. Mix mayonnaise, minced onion, mushroom soup, Old Bay Seasoning, and lemon juice together and add to meat mixture. Cover the top with Chinese noodles and bake for 25 min in a 375 degree oven. It is important not to cook it too long because you just want to heat it, not to cook the celery. The variation of the celery and nuts in contrast to the smoothness of the other ingredients is important.
Melt margarine in 9 x 13-inch baking dish. Mix sugar, flour, milk, salt and baking powder. Pour over margarine and mix slightly. Heat sweetened fruit and pour over top. Dough will rise over fruit. Use rhubarb, apples, canned peaches or cherries. Bake at 350° for 35 to 45 minutes or until lightly browned. Serves 12.
Combine mustard, chili sauce, lemon juice, Worcestershire, onion, paprika, salt and pepper. Marinate defrosted steak in this sauce for 2 to 6 hours in refrigerator. Saute sliced mushrooms in butter. Drain steak and brown on both sides. Add 1 cup water to sauce; pour over steak and mushrooms. Cover closely and cook over very low heat for about 1 hour or until tender.
Sift sugar, baking soda and flour together. Add buttermilk to dry ingredients, mixing well. Beat eggs until fluffy. Add eggs, melted butter or margarine and coconut extract to mixture. After mixing together, pour into unbaked pie shell and bake at 375° for about 5 minutes. Reduce heat to 300° and bake for 30 to 45 minutes.
Combine melted Crisco, cocoa and salt. Then add milk and vanilla. Mix in sugar in 3 parts. Mix until smooth and creamy. Add more sugar to thicken or milk to thin, if needed, for good spreading to consistency.
Lay in single layer in pan. Pour dressing over and marinate. Turn wings occasionally. Bake at 350° for 1 to 1 1/2 hours or until done.
Saute onion and green pepper in butter until transparent. Add rice and brown a little. Add salt. Add chicken broth. Steam rice mixture in hot chicken broth for 25 or 30 minutes. Serves 6.
Sprinkle 1/2 cup cold water over vegetables. Soften gelatin with remaining 1/4 cup cold water. Mix sugar, vinegar, celery seed and salt in a pan and bring to a boil. Stir in softened gelatin. Cook until slightly thickened. Gradually beat in oil. Drain vegetables and mix lightly with dressing. Cover and refrigerate. Serves 10.
Blend sugar and butter in bottom of 9 x 13 x 2-inch baking pan. Add eggs and vanilla; mix well. Add hot milk to egg mixture, mixing well. Break and add bread until you reach desired consistency (usually 1/2 loaf). Bake at 350° until pudding sets in center and golden brown around edge.
Using electric mixer, cream together butter, sugar and salt for 20 minutes. Add eggs one at a time. Add flour one cup at a time. Beat until smooth. Fold in 7-Up. Pour into well-greased and floured Bundt pan. Bake at 325° for 1 1/4 hours. Let cool in pan, then turn out on cake rack.
Mix together mayonnaise, milk, eggs and flour. Add onion, cheese and ham. Add bacon or bacon bits. Mix all ingredients and pour into an 8-inch pie crust. Bake at 350° for 35 to 45 minutes.
Cream sugar and butter. Blend in eggs with mashed bananas. Sift dry ingredients and add alternately with sour milk. Add 1 cup boiling water. Batter will be very thin. Bake in greased and floured 9 x 13-inch cake pan or 2 large loaf pans at 300° for about 50 minutes until done.
Cream butter. Add sugar gradually and beat until fluffy. Add eggs, one at a time, then add vanilla. Sift dry ingredients together and add to creamed mixture, alternately with buttermilk. Pour batter into 11 x 15-inch pan, which has been greased and floured. Bake at 350° until cake pulls away from sides of pan. Frost with caramel frosting.
Mix chocolate and condensed milk until well blended. Pour into crust. Sprinkle with pecans.
Rinse chicken with cold water; pat dry with paper towels. In a small bowl, stir together oregano, basil, thyme and salt. Use your fingers to loosen the skin from the tail to the neck. Rub the herb mixture under the birds skin. Brush chicken with oil or butter.
Combine eggs, corn, milk, onion and pepper; stir in rice, meat and cheese. Turn into an ungreased 10 x 6 x 2-inch baking dish. Bake at 350° until a knife inserted just off center comes out clean, 45 to 50 minutes. Let stand 10 minutes before serving. Cut into squares. Makes 6 servings.
Blend together carrots, cucumber, onion, bell pepper and celery. Allow to drain well. Combine cream cheese, mayonnaise, lemon juice and salt, blending well. Add to vegetables, stirring until well mixed. Refrigerate to blend flavors at least overnight. Makes about 10 sandwiches or 30 finger sandwiches.
Sift dry jello over cottage cheese and stir until dissolved. Add remaining ingredients and mix well. Chill.
In medium microwavable bowl stir corn syrup and cream. Microwave on High (100%) for 1 1/2 minutes or until boiling. Add chocolate; stir until completely melted. Serve warm as a dip for fruit or cookies. Makes 1 1/2 cups.
Cream butter and sugar. Add water and vanilla and mix well. Blend in flour and nuts. Chill for 4 hours. Shape into balls or fingers. Bake for 20 minutes at 350° on an ungreased cookie sheet. Cool slightly and roll in powdered sugar.
In large saucepan over medium heat, cook garlic in margarine for 2 to 3 minutes. Add bouillon and water to make broth. Add tortellini. Heat to boil; reduce heat and simmer for 10 minutes. Add spinach and tomatoes. Simmer for 10 minutes more. Makes 4 servings.
Cream the margarine, butter and cream cheese until fluffy. Add sugar; mix until fluffy. Add eggs alternately with flour, ending with flour. Add the vanilla extract. Pour into well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes to 35 minutes. No peeping under any circumstances, as this cake will fall. Cool and serve.
Mix first 7 ingredients well. Pour into pie shell and bake for 20 minutes at 400°. Let cool. Top with whipped cream.
Cook noodles as label directs and drain. In a medium bowl, mash tofu with fork; stir in Romano cheese, parsley, salt and egg. Arrange half of noodles, overlapping in a 9 x 13-inch baking dish. Spread half of tofu mixture on top of noodles, then top with half of zucchini, then half of Mozzarella, then half of spaghetti sauce. Repeat for second layer. Bake in preheated 375° oven for 30 to 40 minutes. Let stand for 10 minutes for easier serving.
Heat oven to 350°. Grease and flour pans (two); cream shortening and sugar. Stir in eggs, pumpkin and water; blend in flour, soda, salt, baking powder and spices. Fold in nuts and raisins. Bake about 70 minutes.
Mix all ingredients together. Let stand 6 hours before serving. (Keep chilled until serving.) Good with corn chips.
Saute ground round and onion together until meat is done; season to taste. Don't overcook potatoes and macaroni; season to taste. Layer in a pan, starting with a layer of potatoes, topped with a layer of meat, then a layer of cheese. Layer macaroni, meat and cheese. Top with tomatoes, crushing and squeezing juice evenly on top. Bake at 350° for 30 minutes, or until bubbly. Serve with a tossed salad and your favorite bread.
Melt margarine; set aside. Beat eggs and cream. Add sugar and salt; beat until lemon colored and thick. Add cooled margarine, then baking powder. Add 2 cups of flour. Add orange and lemon rinds and juices, flavorings, nuts, the remaining flour and raisins.
Cook sausage until brown; drain it. Grease bottom of dish, then line bottom with bread. Sprinkle sausage and cheese over bread. Mix eggs, milk, salt, pepper and dry mustard together. Pour over sausage, cheese and bread. Set in refrigerator overnight. Bake at 350° for 45 minutes.
Sprinkle Jell-O into undrained pineapple; mix well. Add marshmallows and refrigerate overnight. Next day, add buttermints and Dream Whip (prepared). Mix well. Freeze in 9 x 13-inch pan. To serve, thaw for about 20 minutes.
Mix shortening, brown sugar and eggs, then stir in applesauce, then sift together flour, soda, salt and spices. Then mix in raisins and nuts. Drop by teaspoon on cookie sheet. Bake at 375° for 10 to 12 minutes.
Cook noodles according to package directions, adding salt and 1 teaspoon oil to water. Drain. Pour cold water over noodles and drain again. Place in bowl with a cover. Pour the salad dressing over the noodles, mixing well. Cover and chill. Toss again before serving.
Cook beet juice, vinegar, sugar, salt and cornstarch until thickened. Add beets and butter.
Add sugar, pineapple, marshmallows, cherries and juice to cooked rice. Mix lightly together; add the heavy whipped cream.
Cook orzo according to package directions, omitting salt and fat; drain. Drain tomatoes, reserving 1 teaspoon oil. Chop 2 tablespoons tomato. Reserve remaining tomato for another use. Combine orzo, tomato, red pepper and next 3 ingredients in a bowl; toss gently. Combine reserved 1 teaspoon oil, vinegar and mustard; stir well with a wire whisk. Pour over orzo mixture; toss gently. Cover and chill at least 2 hours. Makes 8 (1/2 cup) servings.
Drain fruit. Save juice. Cook macaroni. Rinse. Drain. Mix eggs, sugar and flour with juice. Cook over medium heat until syrupy. Mix into macaroni and refrigerate overnight. Mix in Cool Whip and maraschino cherries.
Combine all ingredients except margarine, in blender container. Cover and blend at medium-high speed 30 seconds. Pour into a saucepan; cook over medium heat, stirring until thickened. Stir in the margarine. Add nutmeg, if used. Serve warm over plain cakes or desserts. Yield: 4 to 6 servings.
Mix all ingredients well. Bake at 350° for an hour. Makes 2 loaves of bread.
Mix lemon juice, Sure-Jell and beet juice; cook to hard boil. Add sugar and Jell-O. Boil 2 minutes or until jells. Cool. Put into jars. Keep refrigerated.
Mix all together in large bowl. Add salt and pepper to taste. Add garlic salt to taste also. Add chicken to bowl and mix. In greased baking dish layer Doritos, then spread mixture over and top with shredded cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Empty package of noodles into 6 cups of boiling water; boil rapidly for 7 to 10 minutes, or until noodles are tender. Drain noodles. Pour noodles into a glass baking dish. Stir in the milk, egg and margarine or butter. Slice cheese in pieces and spread evenly on noodles. Bake for 15 to 20 minutes, or until top is brown. Serve hot or cold.
Brown meat and drain. Add tomatoes and taco mix. Simmer, uncovered, for 5 minutes. Stir in 1/2 can onions. In a bowl, mix cottage cheese, Cheddar cheese and eggs. Place 3 tortillas on bottom of greased 8 x 12-inch baking dish. Overlap 6 tortillas around sides of dish. Spoon meat mixture evenly in dish. Top with 3 tortillas, then with cheese mixture. Bake, covered, at 350° for 45 minutes.
Mix all ingredients and pour into 2 (9-inch) graham cracker crusts. May use cherries for color.
Core head of cabbage to depth of 3 inches. Cook to boiling. Remove leaves with tongs. Let stand and cool. Cut out hard center. Mix all ingredients together. Roll mixture in cabbage leaves and cook with sauerkraut, remainder of cut up cabbage, spareribs, tomatoes (cut up) and tomato sauce. Cook 4 to 6 hours on simmer.
Mix pineapple and sugar in a saucepan and bring to a boil. Mix cream cheese (have it soft) and jello into the pineapple mixture until dissolved; set aside until partly set. Whip Dream Whip and then mix all together.
Drain and clean salmon. Crumble well in large bowl. Add all ingredients. Mix well with hands and form into patties (thin). Place into hot oil and fry until golden brown.
Put all ingredients in a crock-pot, low setting for several hours. Stir occasionally.
Mix all ingredients together by hand. Bake in a 9 x 13-inch pan at 350° for 45 minutes.
Mix cheese, flour and margarine together well. Shape dough into small balls (about 1 1/4-inch); chill dough balls thoroughly. Roll out dough balls in 10x sugar; spread filling evenly on center of dough. Roll up and seal or pinch ends. Place on greased cookie sheet. Bake at 375° for 11 to 13 minutes, or until just starting to brown. Makes about 4 dozen. Our favorite Solo fillings are blueberry, strawberry, poppy and pineapple.
Squeeze fruit; remove seeds. Put juice with pulp in blender. Add sugar, vanilla, protein powder and ice. Blend on high. Stop every now and then to stir. Add 1/4 cup water, if needed. Blend in slushy drink. Pour into glasses and enjoy.
Empty half of beans in a 1 1/2-quart casserole. Combine brown sugar and the mustard. Sprinkle half over beans. Top with the rest of the beans, again add the sugar mixture. Top with bacon and catsup. Bake, uncovered, in a slow oven (325°) for two and a half hours. Serves 6 to 8.
Melt butter or margarine in a 9 x 13-inch baking dish. Add graham cracker crumbs, then sprinkle the butterscotch chips, chocolate chips, coconut and chopped nuts on top. Last, pour the Eagle Brand milk over the top. Bake in a 350° oven for 25 minutes or until golden brown.
Mix all ingredients and bake in a 400° oven about 15 minutes until brown and firm. Slice and serve with butter. This bread is good cooked in iron skillet.
Place brownie on individual plate. Top each brownie with scoop or square of ice cream. Spoon on cherry pie filling. Top with whipped cream. Nuts are optional.
Cream the butter and sugar until fluffy. Add eggs, one at a time, and beat after each. Add flour, nuts and vanilla. Bake in greased and floured pan at 350° for 25 minutes.
Combine pineapple, pie filling, nuts and milk in bowl. Fold in topping. Spread in a 9 x 12-inch glass dish. Freeze overnight. To serve, thaw for 1/2 hour to make cutting easier. Cut in 2-inch squares.
Sift together flour, spices, baking powder, soda and salt. Beat eggs well. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well. Stir in zucchini. Bake at 350° for 1 hour in 1 Bundt pan or 2 greased and floured loaf pans. Let stand 10 minutes before removing from pan.
Brown beef and onion; drain fat. Sprinkle meat with salt and pepper. Split peppers and remove seeds. Lay half of chilies on the bottom of a shallow dish. Sprinkle with cheese; top with meat. Arrange rest of chilies over meat. Add milk to flour, salt, pepper, eggs and hot pepper sauce. Bake at 350° for 50 to 55 minutes or until an inserted knife comes out clean. Pour off fat; cool 5 minutes. Serves 2.
Combine frozen concentrates in punch bowl or pitcher. Let stand to thaw partially, then stir until smooth and melted. Gradually stir in chilled water or ginger ale. Add ice cubes and lemon slices. Makes 20 punch servings (4 ounces each).
Brown hamburger in margarine. Stir in tomato sauce, garlic, sugar, salt and pepper. Cover and simmer 20 minutes. Cook cream cheese until smooth. Add sour cream and green onions with tops, thinly sliced. Spoon noodles into a 2-quart greased 8 x 12 x 2-inch casserole dish. Cover with cream cheese mixture. Top with hamburger and cheese. Bake at 350° for 30 minutes. Serve hot with tossed green salad and hot French bread.
Preheat oven to 350°. Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Press a crisscross on each cookie with fork prongs that you have dipped in water. Bake at 350° for 10 to 12 minutes, until golden. Cool on cookie sheet for about 1 minute, then remove to racks to finish cooling.
Put noodles that have been cooked in salt water and drained into a large bowl. Add mushroom soup, Durkee dressing, Worcestershire sauce, Tabasco sauce, white pepper, salt, sour cream, chicken pieces and grated onion into mixture. Stir this with a fork. Add about 3 cups chicken stock to bowl. Put into a casserole dish; sprinkle with grated bread crumbs which have been previously mixed with melted butter. Cook at 400° until brown and bubbling.
Mix butter and sugar until smooth. Add 2 eggs at a time and mix. Add vanilla and Crisco.
Mix all ingredients well. Refrigerate overnight. Serve with vegetables, chips or chunks of brown bread for dipping.
Mix all ingredients well and pour over carrots. Let stand overnight. Serve cold. Lasts for days!
Mix ingredients and cook in microwave for 20 minutes. Stir until it begins to get thick. Quickly spoon onto wax paper.
Remove seeds from peppers and grind. Boil them 1 minute. Set aside and skim. Pour into small glasses. Add red or green coloring. Makes 6 cups.
Good for chicken, spareribs, etc. Cook in casserole. Cover with foil. Bake at 350°.
Combine juice concentrate, fruit, milk, water and honey in a blender. Blend at high speed until thick and smooth, about 1 minute. Add ice cubes, one at a time, and blend until smooth and frothy. Garnish with a whole strawberry if you wish. Yield: 5 servings.
Combine pudding and milk in a small bowl. Beat slowly with mixer about 1 minute, it should be thick, or beat a little longer. Fold in whipped (topping) Cool Whip. Mix together. Store in fridge. Will frost one cake. Keep in a cool place.
Add to graham cracker crust and top with meringue. Bake at 325° for 15 minutes or until top is brown. Chill and serve.
Bake at 375° for 8 to 10 minutes. Mix sugars, shortening, eggs and vanilla. Sift flour, soda and salt; stir in and add nuts. Shape level tablespoon into ball. Place on ungreased baking sheet. Flatten with bottom of glass dipped in sugar.
Blend all ingredients. Beat on medium speed for 4 minutes. Bake in Bundt cake pan that has been sprayed with Pam. Bake about 40 minutes in a 350° oven or until toothpick comes out clean. Let cool in pan about 10 minutes, then place cake on wire rack to cool completely.
Mix all ingredients into bowl (except shortening). Make into patties and brown in skillet on both sides. Remove from skillet and use drippings to make gravy.
Combine sugar and milk. Bring to boil and cook to soft ball. Remove from heat; stir in marshmallow cream, peanut butter and vanilla until smooth. Spread in buttered dish to cool.
Combine sugar, Crisco, butter and salt. Bring to a boil, stirring constantly. Add milk; boil slowly for 3 minutes. Cool. Add powdered sugar; beat until thick enough to spread.
Sift flour, baking soda, salt and cinnamon; set aside. Combine oil, eggs and sugar and beat on medium speed for 2 minutes. Add vanilla and dry ingredients; mix well. Add the remaining ingredients and stir well with beater for 1 minute. Bake in greased and floured 9 x 13-inch pan at 350° for 45 minutes.