HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixer bowl, combine 3 cups of flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120° to 130°); butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 1/2 hours. Punch down dough. Divide into 3 parts. On lightly floured surface, roll or pat each third to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4-inch bread pans. Cover; let rise in warm place until doubled, about 45 minutes. Bake at 375° for 25 to 30 minutes until golden brown. Remove from pans; cool.
Mix flour, sugar, baking powder and soda and salt in medium-sized bowl.	In another bowl mix egg, milk and cooking oil. Pour egg mixture into flour bowl. Stir just enough to blend but do not overstir. Batter should still be lumpy. Pour 1/2 cup batter onto a hot, lightly greased buttered griddle or heavy skillet. Cook until golden brown and flip. Makes approximately five 6-inch cakes.	I always double this recipe for my family of four.
Heat milk, syrup, butter, sugar and salt until warm and butter is almost melted. In large bowl, dissolve yeast in warm water. Let sit five minutes. Add warm milk mixture and 2 1/2 cups flour, beat well. Add 2 1/2 cups wheat flour, beat about 4 minutes or until smooth. Stir in 1 1/2 cups wheat flour, turn out onto floured surface and knead until smooth, about 5 minutes, using rest of wheat flour. Place dough in greased bowl, turn up, cover and let rise until doubled. Punch down, divide in half, shape into 2 balls. Cover, let rest 10 minutes. Shape into 2 loaves, place in 2 greased loaf pans. Cover, let rise until double. Bake at 400° for 25 to 30 minutes.
Cut desired amount of potatoes in rings and boil. In saucepan, melt 1 stick butter; add enough flour (gravy) and 1 can evaporated milk. Mix that with drained potatoes. Layer in baking dish potatoes and grated Cheddar cheese. Bake at 350° for 25 minutes.
Cook onion in butter. Prepare mix as directed. Pour into greased pan. Spread onion mix on top. Sprinkle with cayenne pepper. Mix cheese and sour cream and spoon on top. Bake at 400° for 25 minutes.
Brown venison in oil, add onions and peppers, brown stirring as meat cooks. Drain off fat. Add bouillon, tomatoes, salt, sugar, peppers and chili powder. Cover and simmer at least 2 hours. Add beans and wine simmer until heat through. Serve with corn bread. Serves 10 to 12.
Melt butter and chocolate. Add sugar and stir well. Add eggs, one at a time, and stir well. Add vanilla and nuts; stir. Sift together dry ingredients and add to chocolate mixture. Stir well and pour into 8-inch greased pan. Bake 25 to 30 minutes at 350°. Makes 16 brownies.
Mix all ingredients, except flour, stirring after each addition. Add flour last; mix well. (Dough will be stiff, but sticky.) Chill dough in refrigerator for several hours before rolling. Take about 1/4 of the dough at a time and place on floured surface. Knead a little flour into ball of dough before rolling. Cut out cookies and place on lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Lightly oil a jelly roll pan and line with graham crackers. Melt butter in a medium saucepan. Add brown sugar and stir until mixture bubbles vigorously. Add pecans and quickly spread over the graham crackers. Bake at 350° for 10 minutes or less. Cut along indentations of the crackers. Leave in pan and freeze for 1 hour, uncovered. Do not eliminate freezing because that is what makes these so crunchy. Store in airtight container.
Make yeast bread dough 2 hours before needed. Let rise. (May be made and refrigerated ahead of time.) Shred or cut cabbage coarsely. Cook cabbage and onions in a small amount of water; season to taste. When tender, drain well. Brown hamburger in skillet, breaking it apart as it browns. Drain well and add to cabbage and onions.
Spray 8-inch square dish. Mix all the ingredients and bake in 400° oven for 45 minutes.
Sprinkle apples with lemon juice. Arrange in greased 8 x 8 x 2-inch pan. (If apples are very dry, add 1/4 cup water to bottom of pan.) Blend together butter, sugar and flour until crumbly. Mix in remaining ingredients. Spread over apples. Bake at 375° for 45 minutes or until apples are tender. Serve warm with whipped cream or ice cream. Serves 4 to 6.
Mix 2/3 of the beef and add rest of the ingredients. Shape into a ball and roll in remaining beef. Make a day ahead for better flavor.
In small heavy saucepan, combine morsels and evaporated milk. Cook over low heat, stirring constantly until smooth. Remove from heat and stir in liqueur. Serve warm with strawberries and cake cubes. Makes 2 cups.
Layer bread and ham. Mix eggs, milk, mustard and salt and pour over bread and ham. Top with cheese. Bake at 350° for 45 minutes.
Melt oleo in 13 x 9 pan. Mix all other ingredients together. Pour into pan. Bake at 375 degrees for 30 to 40 minutes.
Drain fish. Remove bones and skin and flake fish. Melt butter; blend in flour, then stir in milk. Cook over low heat, stirring constantly until thick. Add fish, vinegar, salt and pepper. Cool. Shape into croquettes. Dip into egg and coat evenly. Roll in potato chip crumbs coating evenly. Deep fry at 365° until golden (a few minutes).
Mix all ingredients together. Just before serving, add 4 bottles of 7-Up and red cake coloring.
Preheat oven to 325°. Lightly grease 10 x 15-inch foil lined pan and arrange a layer of soda crackers.
Cream butter and sugar. Add beaten egg yolks, lemon, milk and flour. Fold in beaten egg whites. Bake in buttered baking dish set in pan of warm water 1 1/2 hours at 350°.
Mix together sour cream, taco seasoning and jalapeno pepper dip. Spread on bottom of cookie sheet that has edges. Combine chopped ingredients and sprinkle over sour cream mixture. Top with shredded cheese.
Grease and flour a 9 x 13-inch Bundt pan. Bake at 350° for 45 to 60 minutes. Mix cake per instructions; put in pan. Mix well Ricotta, eggs, vanilla or almond and sugar. Gently pour Ricotta mixture over cake and spread with a spoon.
Boil water in a large pot; add onions, beans, spices and honey. Bring back to boiling. Lower heat and simmer for 1 1/2 hours. Stir in tomato sauce and paste. Add green pepper. Taste and adjust seasonings. Cover and cook over low heat for 30 to 40 minutes until soup starts to thicken. If you can feel the beans colliding with the spoon, it is not ready. Cook until you can stir more smoothly.
Put okra in dishpan. Pour salt and vinegar on top. Add enough water to cover the okra. Bring to a boil for 3 minutes. Dip out okra with drain spoon to add to jars. When jar is full, dip out liquid to cover okra. Before frying okra, I always rinse okra with water to get some of the vinegar taste off. Canning this way helps keep the okra firm.
Cut zucchini into long thin strips about 1/4 inch wide. In a large colander, toss the zucchini with salt, allow to drain for one hour, then rinse and drain. Pat dry. In a 12 inch skillet, cook zucchini and garlic in hot oil for about 2 or 3 minutes or until crisp-tender. Transfer mixture to a large bowl. In the skillet heat cream cheese and half and half until smooth, stir in parmesan, then add zucchini, heat through. Place in a serving dish, sprinkle with pepper, nutmeg and additional parmesan.
Combine Eagle Brand, lemon juice and rind; set aside. In large bowl, beat butter and sugar until fluffy. Add oatmeal, flour, baking powder and salt. Mix until crumbly. Press 1/2 of oatmeal mixture on bottom of lightly greased 9 x 13-inch pan. Top with lemon mixture. Stir spices into remaining crumbs; sprinkle evenly over lemon layer. Bake at 350° for 20 to 25 minutes or until lightly browned. Chill; cut into squares.
Remove bone and mash salmon. Beat eggs and add to salmon. Mix milk, flour and meal with salmon. Drop by spoonfuls into hot cooking oil. Cook until brown. Drain on paper towel.
Brown hamburger and onion; drain excess grease. Mix hamburger, soups and sour cream. Cook noodles. Layer hamburger mixture and noodles. Top with cheese. Cook at 350° until bubbly and cheese has melted.
Put the popped corn into a brown paper bag. Put the oleo, brown sugar, corn syrup and vanilla in a 2-cup or larger microwave measuring cup. Cook 2 minutes on High. Stir. Cook another 2 minutes. Add the soda and salt. Pour mixture over popcorn in bag. Shake well. Microwave 1 1/2 minutes on High. Shake. Microwave another 1 1/2 minutes. Shake and pour on 2 cookie sheets.
Quarter potatoes. Place in baking dish with oil and desired seasoning. Preheat oven to 350°. No lid. Brown 1/2 hour. Turn and brown 1/2 hour more. Last 10 minutes, add peas.
In a large bowl, stir together dry ingredients (except powdered sugar). Combine all remaining ingredients (except powdered sugar) in a separate bowl. Add liquid mixture to the dry mixture. Stir carefully, just enough to blend all ingredients.
Peel, core and slice apples into bowl. Add 1/2 cup sugar, cinnamon, cloves and lemon juice. Mix and put into a greased 1 1/2-quart casserole dish.
Combine sugar, vinegar and spices in a saucepan. Bring to a boil, not a hard boil, for 1 minute. Let cool to warm. Drain off the brine from the dills and toss away. Cut dills into slices. Replace in jar. You can strain out spices or leave them and pour the warm syrup over dills in jar. Store in refrigerator for 1 week, or use in a few days. You can let sugar and vinegar dissolve before cooking. When cooking syrup, take off burner before it comes to hard boil. The second batch I made with old syrup, just add 2/3 cup vinegar, 1/2 cup sugar and more spices to old syrup. Cook again; put in new jar of dills. I buy dills already sliced.
Cream butter and sugars. Add eggs. Blend vanilla. In separate bowl sift flour, baking powder and soda. Gradually add to sugar mixture. Stir in oats, coconut and cereal. Drop by teaspoon on greased baking sheets. Bake at 325° for 12 to 15 minutes. Cool slightly on baking sheets. Cool on racks.
Saute steak in oil until brown. Add onions and cook 2 minutes. Stir in carrots, wine, broth, mushrooms with the liquid and seasonings. Bring to a boil. Reduce heat, cover and simmer ten minutes longer. Dissolve cornstarch in 1/4 cup water. Stir into meat mixture. Cook stirring constantly until thickened. Serve over rice. Makes six servings.
Trim excess fat from chicken and sprinkle with pepper. Coat an electric skillet with cooking spray. Allow to heat to medium for 2 minutes. Add chicken to skillet. Cook 4 minutes on each side or until browned. Remove chicken. Drain on paper towels. Set aside. Wipe skillet with paper towel and spray again. Add apple, onion, celery and garlic to skillet. Cook at medium heat, stirring constantly, until vegetables are tender. Stir in water, raisins, curry powder, orange rind and red pepper. Return chicken to skillet. Bring to a boil. Cover, reduce heat and simmer 40 minutes or until chicken is tender, basting chicken occasionally. Remove chicken to a serving platter and keep warm. Combine orange juice and cornstarch, stirring until blended. Stir into skillet. Bring to a boil and cook 1 minute or until thick. Pour sauce over chicken and serve.
Pour reserved liquids into 4-cup measure; add enough water to measure 1 1/2 cups. Stir in cornstarch, cinnamon and 1/3 cup sugar. Microwave uncovered on High 4 to 5 minutes, stirring after 2 minutes, until mixture boils and thickens. Mix with fruits in round 8 x 1 1/2-inch dish.
Cream oleo and sugar; beat in eggs and cream and blend in bananas, vanilla and flour with salt and soda. Pour into 10 x 5 x 3 1/2-inch greased and floured pan. Bake at 325° for 1 hour. Cover with cloth when cool.
Cook broccoli. Drain. Mix soup, sour cream, celery and pimento. Grease a baking dish. Layer broccoli, then cheese, soup mixture, crackers and then more cheese. Sprinkle with pepper. Bake at 350° uncovered for 30 minutes.
Mix all together. Add milk and eggs last. Bake in greased aluminum cake pans. Bake at 350° to 375° until done.
Roux: Use 1 1/2 cups of all purpose flour and blend into 1 1/2 cups hot oil or pork renderings to make dark brown roux (almost burned). Stir all the time roux is cooking, about 30 minutes.
Mix liquids together well. Inject turkey with juice mixture. Refrigerate overnight or 24 hours.
In blender, whip ingredients until smooth (except vegetables). Refrigerate until serving. Makes 8 servings; 20 calories per serving.
Mix all together. Put in greased muffins pans (2/3 full). Bake at 350° for 20 to 25 minutes. Makes 12 muffins.
Cut potatoes into 1/4-inch thick slices and then into 1/4-inch dices. Remove chorizo from casing and place in a large skillet. Cook and mash chorizo until lightly browned and fat has melted. Add diced potatoes and onions. Cover and cook over medium heat until potatoes are tender, about 15 minutes. Remove lid. With the back of spoon, press 4 indentions in mixtures. Break an egg into each indention. Cover and cook until eggs are set (about five minutes).
Mix and combine the sugar, baking powder, soda, flour, salt and spices. Add eggs, salad oil and pumpkin. Pour into 2 greased and floured loaf pans. Bake 1 1/2 hours at 325°.
Combine first 6 ingredients and mix well. Spread into 9 x 13 baking pan. Top with cereal and drizzle margarine over cereal. Bake at 350° for 20 to 30 minutes.
Mix all ingredients together. Roll in a ball and then in pecan nuts. Or, place in a bowl and top with pecan nuts. Spread or dip crackers.
Dissolve yeast in warm water. Let it foam for about 5 minutes. Beat eggs and sugar together. Add salt, grated orange rind and vanilla. Add 1/2 of the flour and yeast mixture; beat well. Add butter to the hot milk and when melted, add this mixture to the other part of dough and mix in the balance of the flour with a wooden spoon; beat for about 5 minutes, then add the fruit and nuts carefully. Let rise until double in size; punch down; let rise again, then put into baking pan the size of an angel food pan and let rise until doubled. Bake for 35 to 40 minutes at 350`°.
Preheat oven to 400°. Stir together cornmeal, flour, sugar and salt. Set aside. Dissolve soda in buttermilk. Add beaten egg and melted margarine; stir until mixed, then add to dry ingredients and mix well. Turn into greased 9 x 9-inch pan or into greased muffin pan. Bake 20 minutes or until golden and done.
Mix sugar, salt, cornstarch and flour in saucepan. Slowly stir in milk. Boil for 1 minute over medium heat, stirring constantly. Remove from heat. Stir half of mixture into egg yolks, then pour back into remaining pudding. Boil another minute, stirring constantly. Remove from heat. Add butter and vanilla. Cool.
Mix together sour cream, cream cheese, bean dip, seasoning mix and Tabasco sauce.
Cook all ingredients,	except	egg whites and vanilla. Cook until spins thread; pour	1/3 over beaten egg whites. Cook until soft boil; pour 1/3 over egg whites, beating after each addition. Cook remainder	until hard crack. Repeat the same. Add vanilla. This may be used on coconut, banana or any kind of cake.
Combine sugars, salt and water in saucepan; boil until mixture spins a hard thread or a hard ball in cold water (255°). Pour over stiffly beaten egg whites. Add vanilla; beat with mixer until mixture is stiff and will hold its shape. Drop by spoon onto greased waxed paper.
Mix 3 cups of milk, 1/2 bowl of Cool Whip, cream cheese and Eagle Brand milk.
Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.
Dissolve gelatin in water, add pineapple with juice and whole berry cranberry sauce and mix well. Add nuts if desired. Congeal.
Put chicken pieces in greased 2-quart baking dish. In bowl, mix cream, mayonnaise, milk and soup. Pour over chicken. Mix crackers and poppy seed and put over soup layer. Drizzle melted margarine over all. Bake at 350° for 30 minutes.
Combine first 5 ingredients. Add flour, baking powder, raisins, cinnamon, baking soda and nuts. Bake at 350° for 45 minutes to 1 hour. Makes 4 small or 2 large loaves.
Wash eggplants and cut off stems. Cut slices about 1/2-inch wide; (if eggplants are too big, cut in half lengthwise and then slice).
Crumble chips to cover bottom of 9 x 12 - inch casserole dish. Saute meat, onions, and taco mix.
Prepare Velveeta as package directs. Stir together; heat and serve with crackers.
Mix sugar, milk and marshmallows in medium saucepan. Cook and stir over medium heat until mixture boils. Boil for 5 minutes, stirring frequently. Add peanut butter and vanilla. Stir until smooth. Pour into a buttered 8-inch square pan. Cool and cut.
Combine all ingredients. Refrigerate in covered bowl or jar. Best if made 2 or 3 days ahead. Keeps indefinitely.
Mix together. Bake at 300° to 350° for 20 to 30 minutes. Bake until brown on top.
Combine roast beef, cream cheese, relish and onion in bowl; mix well. Unroll crescent rolls, forming 8 squares. Spoon equal portions of mixture in center of each square. Fold up corners to enclose filling. Seal edges. Arrange in baking pan. Drizzle with melted butter and sprinkle with bread crumbs. Bake at 350° for 20 minutes or until golden brown. Serves 8.
Line 9 x 13-inch pan with graham cracker crumbs and melted margarine. Mix together softened margarine, cream cheese and powdered sugar. Spread over graham cracker crust. If too thick to spread, add a little pineapple juice. Slice bananas over this layer. Cover with crushed pineapple. Cover with Cool Whip. Top with chopped nuts. Drizzle with chocolate syrup. Garnish with maraschino cherries. Chill at least 3 hours.
Shuck and silk corn. Place on a 12-inch piece of wax paper. Spread margarine across corn. Salt and pepper to taste. Roll up in wax paper and place in microwave. Microwave on High for 3 to 4 minutes. Turn once 1/2 way through cooking.
In medium bowl, combine all ingredients. Add other seasonings as desired. You can use this mixture for burgers, meat loaf, meat balls or as you would for ground beef.
Rinse kidney beans. Quarter and thinly slice onion; thinly slice bell pepper. Blend vinegar, sugar and salt in small pan; heat until sugar dissolves. Set aside to cool. Drain all beans; toss with onions, peppers, pepper and vinegar mix. Pour in oil and toss again. Just before serving, add bacon and toss again.
Cream butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Add flour and beat thoroughly. Add vanilla and beat. Place in tube cake pan and bake at 275° for about 1 hour until done.
Cream butter and sugar together, then add eggs and beat. Add bananas and beat again. Mix soda and salt with flour and mix in alternately with the milk. Add nuts. Bake in 325° oven for about 1 hour or until done.
Preheat oven to 375°. Mix together flour, baking soda, salt, shortening, peanut butter, 1/2 cup sugar and brown sugar. Then add egg, milk and vanilla; beat until blended. Shape dough into 1 1/2-inch balls. Roll in remaining sugar. Place about 2 inches apart on baking sheet. Bake for 8 minutes. Top each cookie with kisses, then bake for an additional 2 minutes.
In large saucepan, combine all ingredients in the water. Bring mixture to a boil, then simmer for 1 to 1 1/2 hours. Serve with French bread.
Wash fryer, place on rack in large shallow pan. Sprinkle salt and garlic on both sides. Put bags of butter on top of chicken and put small amount of water in pan. Cook at 350° for 1 hour or until golden brown, turning over one time. Serve with rice.
Grease 9 x 13-inch pan with wrappings from oleo. Pour canned pineapple with juice into baking dish. Add pie filling a spoon at a time evenly over pineapple. Add dry cake mix and smooth. Pour melted margarine on top, then cover with nuts. Bake at 350° for 40 to 45 minutes.
Melt grease and strain. Let cool. Pour water on lye; let cool, stirring until dissolved. Add Borax to lye water and stir until dissolved. Add this to the grease and stir 7 minutes. Add ammonia and stir 3 minutes longer. The more you stir, the whiter the soap. (Any scrape grease can be used: bacon drippings, grease from fish fries, etc.) Let cool and set. Cut into desired shapes. Do not use aluminum pans and use only wooden spoons to stir.
Pat hamburger meat into bite size patties. Place in glass baking dish and slice potatoes over meat. Mix soup with small amount of water. Stir until smooth. Pour over potatoes and meat. Cook in oven at 350° for 45 to 60 minutes or until done.
Place chicken in baking dish in single layer. Mix soup, milk, sour cream, sherry and mushrooms. Spread soup mixture over chicken. Sprinkle with paprika. Bake at 375° for 45 minutes or until tender. Serve with noodles or whole wheat toast. Equals 1 vegetable, 3 lean meats and 1 fat.
Combine flour, salt and pepper. Coat chicken, place in large skillet over medium heat and brown in oil. Place rice in ungreased 13 x 9 x 2-inch baking dish. Sprinkle with onion and garlic. Top with mushrooms. Dissolve bouillon in boiling water. Pour over all. Cover and bake 1 hour or until chicken and rice are done.
Drain pineapple and oranges. Partially thaw strawberries. Toss in bowl; add sliced bananas. Add pie filling last. Toss well. Chill for 2 hours before serving. Serves 2 to 4.
Preheat oven to 350°. Rub juice from 1/2 lemon inside the chicken and sprinkle inside with salt and pepper. Put melted butter or olive oil over chicken. Sprinkle with remaining salt and pepper. Truss chicken, if desired. Mix herbs and spices and sprinkle over chicken. Roast, uncovered, for about 1 hour and 15 minutes. Baste occasionally with pan juices.
Heat oven to 400°. Spread softened butter over 1 side of each slice of French bread. Sprinkle garlic powder and cheese over butter. Bake on ungreased baking sheet until tops are golden brown, about 7 minutes. Turn slices, spread with butter and sprinkle with garlic powder and cheese. Bake 7 minutes longer. Serves 4.
Soften cream cheese and completely cover a flat plate. Pour cocktail sauce, covering all of the cream cheese. Sprinkle crab meat over sauce. Serve with your favorite crackers.
Brown meat. Combine with soups in bottom of 9 x 13-inch pan. Cover with Velveeta cheese. Sprinkle Cheddar cheese on top. Place Tater Tots evenly on top of cheese. Bake at 350° for 30 to 45 minutes until cheese is bubbly and Tater Tots are brown.
Combine first 5 ingredients in a large bowl. Make a well in the center. Combine eggs with next 3 ingredients and add to dry ingredients, stirring until just moistened. Spray muffin tins with cooking spray or use bake cups. Spoon in batter, filling 3/4 full. Bake at 425° for 20 to 22 minutes.
Arrange lettuce and kale leaves. Top with pear halves. Place 1 tablespoon mayonnaise on top of each half. Sprinkle each half with 1 tablespoon of cheese. Makes 4 servings.
Mix and press in 9 x 13-inch pan, pretzels, melted margarine and 3 teaspoons sugar. Bake at 350° for 7 minutes.
Saute onion in 1 1/2 sticks margarine. Add rest of butter and cheese. Prepare instant potatoes according to package directions, if using instead of fresh potatoes. May need to add more salt and butter to taste. In 13 x 9 x 2-inch pan, layer onion, noodles and potatoes; repeat, ending up with last 3 noodles. Top with remaining onion. Bake at 350° for 45 minutes.
Put tea bags in 2 cups boiling water; leave until cooled. Mix all ingredients and freeze. Spoon frozen mixture into glass (4 tablespoons to 8 ounce glass) and cover with 7-Up.
Mix peanut butter, powdered sugar, oil and chocolate chips together. Set aside while chopping nuts. Put chopped nuts in bowl. By teaspoonfuls, roll candy mixture in chopped nuts.
Mix flour, baking powder and salt. Add warm water and knead until dough is soft, but not sticky. Stretch and pat dough until thin. Tear off 1 piece at a time; poke a hole in the middle and drop into kettle of sizzling hot lard or cooking oil. Brown on both sides. Serve hot.