HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in 1 cup of warm water. Put flour, mahleb, sugar, salt, oil and melted butter in large mixing bowl. Add dissolved yeast and warm water. Mix well and knead, turning over until smooth, about 10 to 15 minutes. Cover with cloth and plastic and set in warm place for about 1 1/2 to 2 hours until dough doubles in size. Cut into sections about the size of a grapefruit. Roll between cupped hands until smooth. Cover and allow to rise about 30 minutes. Flatten each ball to 1/4-inch thickness. Cover with cloth and plastic and allow to rise for 1 hour. Preheat oven to 450°. Brush oil in baking pan and place dough on pan. Bake until bottoms are light brown. Place under broiler until top is lightly browned. Yields 12 Talamee.
Mix beans with juices and all other ingredients in a baking dish. Cook, uncovered, for 3 1/2 hours in a 325° oven. Great for a potluck.
Sift flour, soda and salt. Set aside. Cream butter and sugars. Blend in eggs. Add water and vanilla. Beat well. Add dry ingredients and mix thoroughly. Leave in refrigerator 2 hours. Work dough around mint (flat, solid, chocolate mints) and place on greased cookie sheets. Press pecan half on top if desired. Bake at 400° about 10 minutes or until brown.
Melt margarine in 350° oven. Add rice and soup and cover. Bake for about an hour.
Combine first 7 ingredients in large Dutch oven. Simmer over medium heat until potato is tender (15 minutes). Add juice and pasta. Simmer until pasta is tender. Stir occasionally, about 8 to 10 minutes. Season with salt and pepper. Put in bowls and garnish with cheese and croutons.
Marinate beef cubes in salad dressing for 4 to 8 hours. Remove and discard liquid. Alternate vegetables and beef on skewers, leaving some space between each item. Grill kabobs over hot coals until beef is desired doneness.
Mix sugar and soft shortening thoroughly. Blend in the egg. Sift together flour, baking powder and salt. Stir in alternately with milk. Fill greased muffin cups 2/3 full. Bake for 20 to 23 minutes at 375°.
Cook macaroni according to package directions; drain. Place in 2-quart microwaveproof casserole; set aside.
Combine all ingredients; mix well. Chill 3 hours. Serve as a dip for fresh raw vegetables. Yields 2 cups.
Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.
Brown steak in oleo in large skillet. Add onion, mushrooms and seasonings. Cook until vegetables are tender. Add cream cheese and milk. Stir over low heat until cream cheese is melted. Serve over noodles.
Marinate raisins in sherry for 15 minutes. Melt butter in skillet. Add celery, onion and parsley and cook until tender. Add rice, orange juice, salt and marinated raisins; toss lightly. Sprinkle hens inside and out with salt and pepper as desired. Rub with melted butter.
Mix by hand until crumbly. Press into 9 x 13-inch pan. Bake at 350° for 15 to 16 minutes (don't overbake), still bubbly. Meanwhile, melt 1 cup chocolate chips or caramel chips and 2/3 cup peanut butter. Put on top of dough while still hot.
Use a big skillet, saute yellow onions in bacon drippings, cooking until limp but not brown. Add all other ingredients, except cabbage and cheese. Simmer about 25 minutes or until tomatoes are well cooked. Remove outer layers of cabbage, cut into serving size wedges, removing core. Boil 10 minutes in salted water. Drain and remove cloves and bay leaf from sauce. Put cabbage in a serving dish and pour sauce over the top with grated cheese. Bake at 400 degrees until cheese is melted. Serve steaming hot and pass the tabasco sauce.
Cream sugar and oleo. Add milk, vanilla and eggs. Mix flour, salt and baking powder. Mix into creamed mixture. Roll out dough on cutting board and cut with cookie cutters or knife. Bake at 350° for 8 to 10 minutes.
Brown the roast in oil on all sides. Mix together mushroom soup and onion mix with water. Put your roast in a roasting pan and pour soup mixture over the meat; add celery and bell pepper on top and bake at 250 degrees for 3 hours. Add potatoes and carrots and bake 1 more hour or until meat and vegetables are tender.
Dissolve Jell-O in hot water. Thaw strawberries partially and add strawberries, bananas, pineapple, blueberries and lemon juice to Jell-O. Place 1/2 of mixture in bottom of large casserole. Congeal quickly in freezer about 30 minutes. Spread the cup of sour cream over congealed mixture. Add remaining gelatin and chill until firm.
Combine ingredients; mix well. Use for braising or basting. Especially good on country style pork ribs.
Boil raisins in 1 3/4 cups water for 5 minutes. Combine brown sugar, cornstarch, cinnamon and salt. Moisten with remaining 1/2 cup water. Add to raisins and stir until mixture boils. Remove from heat. Add lemon and butter. Pour into unbaked 9-inch shell. Top with crust. Bake at 425° for 25 minutes.
Combine cake mix, jello, milk, oil and eggs; mix well. Add strawberries, coconut and pecans; beat well. Bake in 3 layers at 350°.
Beat the eggs on high speed with an electric mixer for 5 minutes. Gradually add the sugar. Blend in the pumpkin and lemon juice. Stir together, then blend in the flour, cinnamon, baking powder, ginger, nutmeg and salt. Spread batter in a greased and floured jelly roll pan. Sprinkle with the nuts. Bake at 375° for 15 minutes. Turn out onto a towel that has been covered with powdered sugar. Roll and cool.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups of flour. Beat until smooth (I usually let set to rise until double and then.) Stir in enough remaining flour to make soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Punch down. Turn out on lightly floured board. Shape into rolls. Bake in moderate oven, 350° to 375°, about 15 to 20 minutes. (I usually punch down twice and let rise before shaping into rolls.)
Cream the butter and sugar adding milk in small amounts. Add salt and vanilla. Roll drained cherries in creamed mixture. Take small ball and roll around cherries. Chill. Melt chocolate chips and paraffin over heat and dip in chocolate mixture with toothpick.
Preheat oven to 350°. Grease and flour two 9 x 5 x 3-inch loaf pans. Mix all dry ingredients together and add sugar, oil, eggs and pumpkin. Pour batter into prepared pans and bake for 55 minutes or until done.
Beat eggs; mix dry ingredients and add to eggs. Add corn, cheese and pimiento. Bake in a 9 x 13-inch greased pan at 300° until set, about 45 to 50 minutes. Remove from oven and let stand a few minutes before serving.
Heat oven to 350°. In large bowl cream together butter and sugar until light and fluffy. Beat in eggs and vanilla until combined. In medium bowl mix salt with 3 1/2 c. flour. Gradually add to butter mixture to form thick batter. Spread 3/4 of the batter evenly over surface of an 11x17-inch jellyroll pan or cookie sheet with a rim. Spread jam in even layer on top. Sprinkle nuts evenly over all. Blend 1/4 c. flour with rest of dough. Crumble on top. Bake 35 minutes or until crust is golden brown. Cool completely and cut into bars. Makes about 4 dozen bars.
In a bowl combine butter and egg yolk. Beat well. Slowly blend in confectioners sugar. Beat well. Add vanilla. Yields 3/4 to 1 cup.
Wash and boil the potatoes until tender; quarter them. Spray a 9 x 12-inch pan with Pam. Place the quartered potatoes in the pan. Melt the cheese in the microwave; add the bacon bits, mayo and green onions. Mix well. Spoon over the top of the potatoes. Bake at 325° for 25 to 30 minutes.
Clean mushrooms and remove stems. Brush with vegetable oil. Chop stems to make 1 cup. In medium skillet, melt 2 tablespoons butter. Add mushroom stems and onions. Saute 5 minutes until soft. Place in mixing bowl with crabmeat, sour cream, egg, 1 cup bread crumbs, dill, salt and pepper. Mix. Spoon into mushroom caps. Melt 2 tablespoons butter. Add remaining bread crumbs. Sprinkle over each mushroom. Bake in preheated oven until hot (350°). Makes 18 stuffed mushrooms.
I can remember only 3 real bad wind storms when I was growing up. Two were tornados and one was a rolling wall of clouds that came straight from the west.
Cream Crisco, margarine and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk. Alternate adding flour and buttermilk, starting and ending with flour and beating well after each addition. Add flavoring. Add boiling water and beat well. Bake in largest size stem pan (one made all together is best) which has been greased and floured. Bake in 300° oven for 1 1/4 hours or until golden brown.
Cream together margarine, oil and sugar. Add eggs one at a time, beating well after each. Add vanilla and almond flavoring. Add 1 cup of flour to 1/3 cup milk at a time, mixing well in between. In the last 1/2 cup flour that is left add the baking powder and salt. Add this last and blend well. Flour tube pan and pour mixture into floured pan. Bake at 325° for 1 hour and 20 minutes. Check, it may need 10 more minutes.
Combine all ingredients, except preserves in a mixing bowl. Beat with electric mixer on low until mixture is crumbly. Reserve 2 cups of mixture. Press remaining mixture onto bottom of 9 x 13-inch pan.
Dissolve marshmallows in milk over low heat (just until dissolved). Beat eggs and add to milk mixture with vanilla and salt. Pour into unbaked pie shell and sprinkle with nutmeg. Bake at 425° for 15 minutes. Reduce heat to 325° for 15 minutes.
Line a 9-inch square pan with foil. Chop peanuts. Melt chocolate in a double boiler and pour into a bowl. Melt peanut butter chips in a double boiler. Beat together cream cheese, sugar, milk and vanilla. Beat melted peanut butter chips into cream cheese. Press half the fudge into bottom of pan. Spread melted chocolate over fudge in pan. Freeze 5 minutes to set chocolate quickly. Press remaining fudge over chocolate. When set, cut into squares. Calories per serving: 81. Fat 2 grams.
Brown ground chuck and onion; drain well. Add remaining ingredients. Simmer, covered, 30 minutes. Turn off heat. Sprinkle cheese on top. Cover for 5 minutes. Serve with corn chips or corn bread.
Cook on stove oleo, milk, sugar and cocoa. Bring to a boil stirring continually for 10 to 15 minutes. Take off heat and add all other ingredients. Mix well. Spoon on wax paper. Cool 15 minutes.
Mix cheese and chilies; place on bottom of baking dish. Pour Bisquick mixture (Bisquick, milk and eggs) over this. Bake at 425° for 30 to 40 minutes.
Combine all ingredients, except the whipped cream and mayonnaise. Add those about an hour before serving. Serves 8.
Drain juice off canned fruit and mix all ingredients together. Pour into graham cracker crust. Refrigerate.
Boil the Jell-O, water and sugar until dissolved. Add Cold Duck, pineapple juice, lemon juice and extract to this mixture. Mix all ingredients well. Freeze mixture for 24 hours. Remove from freezer the afternoon of your event. Serve mixture as it reaches the slush stage. Re-freeze what you do not drink.
Combine all ingredients and mix until they are well blended. Dip vegetables, chicken or fish in batter before you deep fry them.
Flatten shrimp slightly; place into bowl. Add all remaining ingredients except salt. Marinate in refrigerator 2 hours, stirring shrimp once or twice. Add salt to shrimp mixture; toss. Place shrimp on broiler pan. Place marinade in small saucepan; heat to boiling. Simmer 2 minutes or until hot. Broil shrimp 3 inches from heat source 2 minutes; turn and cook 1 minute or just until cooked through. Place on platter; pour hot marinade on top. Makes 4 servings.
Cut unpared potatoes into 1/4-inch thick slices. Place overlapping slices in buttered "oven-to-table" 13 x 9-inch baking dish. Mix butter and oil. Brush slices with mixture. Sprinkle with garlic, salt and thyme. Bake at 400° for 25 to 30 minutes or until brown at edges. Mix once during baking time. Serves 4.
Cut end off onion and peel skin. Slice onion 9/10 of the way through from top to bottom 4 to 6 times. Put a slice of butter in each slit. Sprinkle with Lemon-pepper after placing on a peice of foil approximately 12 x 12-inch square. Pull edges of foil up slightly. Pour approximately 1-2 Tbsp. Worchestershire sauce into onion. Fold foil and tightly cover onion. Bake at 350° for 1-1 1/2 hours depending on the size of the onion.
Melt margarine; mix with flour. Spread in pan. Bake 15 minutes at 325°. Let cool.
Dissolve yeast and sugar in water in a small bowl; let stand 2 minutes. Place flour and salt in a food processor fitted with a steel blade. Pulse twice to combine. Add yeast mixture and combine with on-off turns until just moistened. With machine running, pour oil through feed tube and process just until dough begins to leave sides of work bowl and form a ball. Knead approximately 1 minute until smooth and elastic. Form into a ball and place in oiled bowl, turning to oil top. Cover and let rise until doubled in size (15 to 20 minutes). Shape into pizza crust and proceed with your own topping recipe. Bake at 400° for 15 to 20 minutes. Yield: One 12-inch pizza crust.
Melt stick of butter in bottom of pan. Add batter and peaches. Bake 1 hour at 350°.
Saute in 1 pound butter or margarine until celery and onions are transparent. Add to 4 cups of chicken broth; stir until mixed. Then gradually add to bread cubes, tossing as you add the mixture. Season with poultry, chicken meat seasoning, add a little pepper. Place in roaster with cover or cover with foil. Bake in 325° oven for 1 hour. Stir every 20 minutes to keep the stuffing from drying out around the edges. A smaller amount will take less time to bake, but will still need to be stirred.
Preheat oven to 350°. Grease baking sheets. Combine flour, salt and baking soda in large bowl. Set aside. With an electric mixer, beat together shortening, sugars and vanilla in large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8 to 10 minutes or until golden. Cool cookies on sheets on wire rack for 2 minutes, then put cookies directly on rack to finish cooling.
Salt chicken on both sides and brown in hot oil, about 5 minutes on each side. Simmer in covered skillet until tender. Do not overcook. Cut in strips. Prepare your favorite garden salad as desired. Serve chicken over salad with dressing of your choice. Serves 4.
Mix mayonnaise, garlic, and onion together. Stir in corn and let stand in refrigerator overnight, if possible. Stir in Fritos right before serving.
In large bowl, mix together all ingredients except sour cream. Pour 1/2 mixture into dish and refrigerate 1 hour. Leave other half out. When just about firm, spread on sour cream. Place other half of mixture on top and refrigerate until serving.
Grind almonds that have been toasted at 200° (about 10 minutes). Add remaining ingredients, mixing to a stiff paste. Form into 1/2-inch diameter balls. Put on cookie sheet on foil or in cookie tin. Cover. Refrigerate overnight.
Heat dry jello and pineapple until jello is dissolved. Remove from heat. Add Cool Whip and cottage cheese; fold well. Chill until firm.
Combine nuts, butter and coconut; mix well. Add Eagle Brand milk and vanilla. Sift in sugar. Roll into small balls. Place on cookie sheet and refrigerate. In top of double boiler, melt chocolate chips and paraffin. Stick toothpicks into balls and dip in chocolate. Place on waxed paper.
Mix flour, sugars and margarine until mixture is crumbly. Reserve 1/2 cup for topping. Add remaining ingredients to dry mixture and beat until smooth. Pour into a greased and floured 9 x 13-inch pan. Sprinkle dry mixture, chopped candy and nuts over top. Bake in a 350° oven for about 30 minutes or until top springs back when touched.
Mix cheese, sugar and milk. Pour into pie crust. Slice bananas and place on top. Drain pineapple and place on bananas. Cover pineapple with whipped topping and garnish with optional cherries and nuts.
Place apple slices in a 10-ounce glass custard dish. Mix in flour, brown sugar and water. Crumble cookie into 1/2-inch pieces onto apple slices. Sprinkle with cinnamon. Microwave on High, uncovered, for 2 1/2 to 3 minutes or until apple is tender. Serve warm or cold, plain or with ice cream. Makes about 1 serving with 225 calories.
Combine first five ingredients and cook for 30 minutes. Add kielbasa and cook 30 more minutes. Mix flour with a little water to make a thick paste. Add to sour cream and then mix into soup. Let come to a boil. Leftovers freeze well.
Cream the butter, sugar and brown sugar. Add egg and vanilla. Add baking soda and salt; mix well. Add chocolate chips. Add flour, 1 cup at a time, until mix is solid. This means the mix will make a solid cookie ball. Bake at 375° for 10 to 15 minutes.
Saute onion in oleo. Add rice, prepared broccoli, soup and cheese. Bake until light brown and bubbly in a 350° oven (approximately 25 to 30 minutes).
Bring margarine, sugar, cocoa and milk to boil. Cook one minute. Add rest of ingredients to hot mixture. Stir vigorously until stiff. Drop on wax paper.
Drain pineapple and reserve juice. Spread pineapple in bottom of 9x13 casserole dish. Combine sugar, juice, and flour in small saucepan. Bring to boil and stir 5 minutes. Pour over pineapple. Top with cheese. Melt butter and mix with crumbled Ritz crackers. Sprinkle over pineapple. Bake at 350 degrees for 20 25 minutes.
Bake pie shells at 375° for 10 minutes. Cool. In large bowl, combine eggs, sour cream, Worcestershire and salt. Blend well. Stir in cheese, bacon and onions.
Combine butter, sugar and milk. Bring to a boil. Let boil 10 minutes. Turn off heat. Add chocolate chips and Hershey bar. Stir until all is melted. Fold in marshmallow cream and pecans. Pour into a 12 x 14-inch pan. Let cool and cut into squares. Makes 5 pounds.
Cream butter and sugar. Add eggs, beating well after each. Add sour cream. Combine flour and baking soda. Fold into batter. Add flavorings.
Combine milk, margarine and sugar in large saucepan and boil for 9 minutes. Stir often to prevent scorching. Remove from heat and add chocolate chips, Marshmallow Creme and vanilla. Stir slowly until chips and Creme are dissolved. Add nuts and stir at slow speed until nuts are covered. Pour into buttered pan(s) and cool. Makes 3 pounds.
Mix cottage cheese, dry gelatin and pineapple together. Fold in oranges and whipped topping. Pour into 9 x 9-inch dish. Set in refrigerator for a while before serving.
Mix together all but ginger ale and let stand for 2 hours. Add ginger ale before serving. Makes 20 cups punch.
In large saucepan, bring oleo, half and half, granulated sugar, brown sugar and salt to boil over medium heat, stirring frequently. Boil 5 minutes, stirring constantly. Remove from heat. Stir in pecans and vanilla. Add powdered sugar and stir until smooth and well blended. Spread into 8 x 8 dish sprayed with Pam. Cool and cut into squares. Makes approximately 5 dozen.
Crush bananas with silver fork. Add eggs (beaten lightly), sugar, flour (sifted with salt and soda) and nut meats. Bake 1 hour in moderately slow oven (325°). Makes 1 loaf, 5 x 9-inches.
Scrub potatoes, cut into 1/4-inch slices. Place slices of potatoes on a 20-inch length of aluminum foil. Dash liberally with salt and pepper. Sprinkle with cheese, cover with onions, then dot with butter. Wrap and seal tightly. Roast on grill or bake in 350° oven for 30 to 40 minutes until tender.
Mix well together 3 sticks butter, sugar and cream cheese. Add one egg at a time, then mix flour, salt and flavors. Pour into well-greased tube pan. Bake at 325° for 1 1/2 hours.
Combine the butter, peanut butter and chocolate morsels in a large microwaveproof bowl. Heat on High for 1 minute. Stir. Heat on High one additional minute. Pour the cereal into another large bowl. Pour the chocolate mixture over the cereal. Stir to coat cereal with chocolate mixture.
Brown ground beef in skillet, drain and add all ingredients except beans and shells. Stir well. Mash beans or put them in blender and puree. Add beans to meat sauce and simmer approximately 1 hour. Put meat sauce in heated taco shells and top with your favorites.
Add 2 cups hot water to Jell-O. Let set until slightly thickened. Stir in cranberry sauce and let set a while. Fold in sour cream and nuts. Refrigerate until ready to serve.
Cook sausage over medium heat until done, stirring to crumble. Drain well on paper towel. Set aside. Combine sausage and remaining ingredients, mixing well. Pour into a well greased 9x13 pan or baking dish. Cover and refrigerate overnight. Bake next morning at 350 degrees for 1 hour.
Slice potatoes; saute with butter and onion. Blend in flour; cook and stir milk in slowly. Add salt. Cook sauce until smooth. Put potatoes and sauce in greased casserole in alternate layers. Bake at 350° for 2 hours. Cover first half hour.
Peel, cook and mash	potatoes until creamy.	Stir in butter, sugar and eggs, one at a time. Add nutmeg, cinnamon, salt and milk. Pour into unbaked pie shells. Bake 20 minutes at 350°, reduce to 325° and bake 30 to 45 minutes longer, or until a knife inserted	in the middle comes out clean.	This makes 3 (8 1/2 to 9-inch) pies.
Coat 2 large baking pans with vegetable cooking oil spray. In these pans, combine popcorn and pecans.
Dissolve Jell-O in 1 cup hot water. Add ginger ale and chill until slightly thickened. Add peaches, celery and nuts and chill until firm.
Brown ground beef with some onion. Cook noodles. Place in 9 x 13-inch casserole (beef and noodles). Pour over tomato sauce. Cover with American cheese. Bake at 350° for 30 minutes.
Combine butter, Parmesan cheese, egg, salt, pepper, garlic salt and oregano with cooked noodles. Layer in the bottom of a 9 x 13-inch greased pan. Spread cottage cheese over top of noodles. Brown meat and drain well. Add spaghetti sauce, oregano and garlic salt. Spread over the top of cottage cheese. Bake for 30 to 35 minutes at 350°. Then take out of oven and sprinkle Mozzarella cheese over top. Bake for an additional 10 minutes.
Combine salt, pepper and garlic powder. Rub over surface of roast. Brown roast on all sides in oil. Drain off drippings. Combine all other ingredients and pour over roast. Cover and bake at 325° for 3 hours or until tender.
Cream sugar and butter. Add egg. Combine flour, salt and soda and add to mixture. Add buttermilk, rhubarb and nuts.
Melt chocolate in top of double boiler over very low heat. Stir until melted. Remove from heat. Stir in milk, butter and vanilla; blend until butter is melted with the chocolate. Stir in nuts. Spread mixture into a lightly greased 8-inch pan immediately. Cool at room temperature; cut into even squares.
Line 8-inch square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat. Boil for 4 to 5 minutes, stirring constantly. Remove from heat and stir in marshmallows, morsels, nuts and vanilla. Stir until marshmallows are melted. Pour into prepared dish and refrigerate for 2 hours, until firm. Lift from pan and remove foil. Cut into pieces. Makes approximately 48 pieces.
Cook cranberries in water until they pop open. Add Jell-O and sugar. Mix until Jell-O dissolves. Set until cool. Add pineapple, celery, grapes and nuts. Set.
Combine flour and seasonings. Dip chicken in buttermilk. Then dredge in flour mixture. Brown chicken on both sides in hot oil over high heat. Cover and reduce heat to low and cook 45 minutes or until done. Drain on paper towels.