HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Cream shortening with sugar, beat until well mixed. Beat in egg, add yeast mixture and beat until well mixed. Add salt and flour, working in until a smooth dough is formed. Place in refrigerator until ready to use. Roll and form rolls. Let rise 1 1/2 hours. Bake at 350° for 15 minutes.
Drain beets, reserving 1 1/2 cups of beet liquid. Place beets in a medium saucepan with the reserved liquid and the rest of the ingredients. Mix well. Then cook for 3 minutes over medium heat or until mixture thickens. Let cool, then store in refrigerator. It keeps 6 weeks or longer.
Dissolve Jello in hot water. Add vinegar, onion and seasoning. Chill until thick, then add finely chopped cucumber and chill until firm.
If the kids won't eat vegetables, try this. Cut zucchini lengthwise into sticks about the size of thick, country-style French fries. Lay the sticks on paper towels. Sprinkle fairly heavily with salt and let stand about 1 hour. Pat sticks dry and shake them in a bag with flour and a little fresh-ground pepper. Fry the zucchini in batches, don't crowd them, in hot deep oil (365°) until golden. (To conserve oil, you can use a medium-size, heavy skillet instead of a deep fryer. Fill skillet with about 1 1/2 inches of oil.) Drain the sticks on paper towels laid over newspaper and salt very lightly. Keep the sticks hot in a slow oven. Serve them as hot as possible. For grownups, the sticks are good with cocktails, either plain or with Turkish Yogurt Sauce.
Melt margarine and shortening in large saucepan. Over low heat, stir in cocoa. Remove from heat and add sugar, eggs and vanilla, mixing thoroughly. Combine flour, baking powder and salt; stir into chocolate mixture. Add nuts and mix well. Spread in well-greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Spread on frosting while brownies are warm. Cool; cut into 2-inch squares.
Put all vegetables together and add salt, pepper, celery salt and small piece of bacon or butter. Cover with a quart of water. Cook slowly for 1 hour. Blend flour with milk. Add to hot soup. Stir until comes to a boil. Cook for a few minutes. Serves 4 people.
Sprinkle Accent and pepper over chicken. Cook in oil over medium heat until white and opaque, turning once (about 6 minutes total). Remove from pan and drain on paper towels. Cook asparagus by package directions, 4 to 5 minutes. Drain.
Thaw spinach about 2 to 3 hours. Mix all ingredients except cheese. Add 1/2 cup cheese and mix. Pour into a 9-inch unbaked pie shell. Sprinkle the rest of the cheese on top. Bake at 400° for 25 to 30 minutes. Let stand for 15 minutes before serving.
Mix all ingredients together.	For 1 cup of hot chocolate, use 3 heaping tablespoonfuls of mix to a cup of hot water. Makes a gallon of dry mix.
Heat the oil, in a large, heavy skillet, and brown the meat, then add the onions and garlic. When brown, add all the other ingredients, except the almonds, and season to taste with salt and pepper. Simmer gently, uncovered, until cooked or about 20 minutes.
Follow directions on yeast package for dissolving yeast in water. Mix all ingredients together and roll out like biscuits. Cut with large biscuit cutter. Fold over when putting in pan. Let rise only once. After they have risen, bake 10 to 12 minutes at 400° to 425° until brown. Makes 12 large rolls.
Mix all together. Take hot dog bun and hollow out. Fill bun with mixture, wrap in foil and bake for 10 to 12 minutes at 375°.
Cook zucchini in lemon juice until tender. Add sugar and cinnamon. Simmer for one minute. Add crumb mixture (to thicken).
Cut fruit and nuts. Sift flour, soda, salt and cinnamon together. Mix 1/2 of flour mixture with fruit and nuts. Cream butter, adding sugar. Beat eggs into mixture. Add half of flour and rest of ingredients; mix well. Drop in ungreased cookie sheet and bake at 350° for 10 minutes.
Cook hamburger in water for 15 minutes, breaking it into pieces. Add all other ingredients and cook until tender.
Place chicken in greased baking pan. Mix remaining ingredients together well and pour over chicken. Bake at 375° for 1 hour.
Boil sugar and water 5 minutes. Add lemon juice and cool. Dilute with ice water when ready to serve.
Cook beans in own liquid about 30 minutes, drain. Meanwhile, cook almonds in butter over low heat until golden, stirring occasionally. Remove from heat. Add salt and lemon juice. Pour over hot beans. Makes 7 to 8 servings.
In extra large bowl or pan, crush graham crackers (very fine). Add pecans, raisins, dates and cherries. Melt marshmallows and condensed milk in microwave at least 8 minutes (or more). Immediately fold into mixture very quickly. Use sterilized hands only, no spoons! Very hard to mix!!! Will have a sticky texture. Press into (any shape) plastic container lined with wax paper. Pack firmly to stick together in shape of container. Freeze; will keep several weeks. Slice when ready to serve.
Melt cheese and add a little milk until creamy. Add to hamburger.	Keep hot in crock-pot.
Mix. Grease a 10 x 15-inch cookie sheet and line with wax paper. Pour mixture on cookie sheet and sprinkle with chopped nuts. Bake at 375° for 15 minutes. Turn onto towel sprinkled with granulated sugar and cool.
Combine wine, oil, minced garlic, oregano, salt and pepper. Marinate steak strips, covered, overnight in refrigerator. Drain meat. Cook in melted butter. Fill pita bread pockets with meat, lettuce, tomatoes, cucumbers, onions, sour cream and parsley.
Mix all ingredients together, except crushed corn flakes. Make into balls the size of walnuts. Roll balls into crushed corn flakes. Place on ungreased cookie sheet, 2 inches apart. Top with pecan halves, if desired. Bake in a 350° oven for 15 minutes or less.
Saute onion and garlic in butter, over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup. Simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Can be served over noodles or rice.
Mix all ingredients in a large oven casserole; cover and bake at 250° for 5 hours. Can bake at 300° for 3 hours.
Cover potatoes and onions with water. Cook until soft. Dissolve flour in milk, then add that and all other ingredients to potatoes. Salt and pepper to taste. Cook 10 more minutes.
Line a large jelly roll pan with foil. Break graham crackers into small sections and line pan. Sprinkle with pecans.
Mix butter, milk, sugar and cocoa. Cook in double boiler until it reaches the soft ball stage. Remove from heat and add vanilla, peanut butter and oats. Drop on wax paper. Allow time to harden.
Put oil and dry onion soup mix in a bag; shake. Pour in a baking dish. Cover and cook about 1 hour.
Mix broth and soup. Put in bottom of pan. Add chicken. Melt margarine and mix with flour and buttermilk. Pour over chicken. Bake at 400° for about 35 to 40 minutes.
Mix together in order listed. Pour into greased pie pan. Bake 25 minutes at 350°. Cool. Whip 1 cup whipping cream. Pour over pie. Let stand. Refrigerate 2 to 8 hours before serving.
Dice and saute first 5 ingredients. Add meat and brown. Add remaining ingredients. Add water just to cover top. Cook 3 hours on low heat. Stir often. Add hot peppers and Tabasco until eyes water.
Combine all ingredients and mix well. Makes enough for 3 pound steak. Put in plastic bag or non-metal container. Turn meat occasionally. Marinate overnight in refrigerator or 2 to 3 hours at room temperature. Remove from plastic bag. Pat dry. Fix as you like.
Mix first 3 ingredients and cream well. Sift together flour and salt. Stir in first mixture. Add chopped nuts. Chill dough. Roll into small balls. Place on cookie sheet. Bake about 12 minutes in 400° oven. Roll in powdered sugar as soon as the cookies are done. Let cool and roll in sugar once more.
Parboil cabbage and onions for 7 minutes; drain. Make a white sauce with margarine, flour, milk and pepper. Add 1/2 pound of cubed cheese. Stir until sauce is smooth. Layer half of cabbage mixture, bread and 1/3 of sausage into a 1 1/2-quart casserole. Repeat layer of cabbage, layer of sausage and layer of bread. Top with sauce and remaining sausage.
Combine ingredients and add oil gradually. Use on electric mixer or blender to beat until well blended. Keeps well if refrigerated in a tightly covered jar.
Sift corn meal and flour together. Stir in onions. Mix milk, egg and 1 tbsp. oil together. Heat 2 cups oil in heavy duty sauce pan. Oil should be at least 3 inches deep so hush puppies will be round. Pour milk mixture into corn meal and flour and stir. Immediately drop by teaspoonful into hot oil; cook until brown (about 1 minute). Remove with slotted spoon and drain on paper towels. Serve hot.
Prepare rice and set aside. In a small bowl, soak tree ears in hot water until softened, about 2 minutes. Drain, rinse, cut off the hard knobs and chop coarse. Set aside. Mix pork, onion, pepper, 1 tablespoon fish sauce, dried tree ears and m.s.g. in medium bowl. Use a teaspoon, spoon the center of each cut tofu, leaving a small hole. (Be careful not to spoon all the way to the bottom of the tofu). Cover the tofu hole with meat mixtures. In a large skillet over medium-high heat, heat the oil until hot. Add tofu and fry until golden brown, about 5 minutes per side. Add tomatoes and remaining fish sauce into the tofu skillet and simmer, stirring a few times, for about 5 minutes. Remove from heat and add green onions. Serve hot with rice. Makes 4 to 6 servings.
Cream butter and sugar; beat eggs lightly and add to butter and sugar. Sift flour, baking powder and salt; then add alternately with orange juice to batter. Put glazed fruits in large pan; dust flour all over the fruit. Mix and stir; add to batter with raisins and nuts and mix well. Grease pan and line with waxed paper. Bake at 300° for 2 1/2 hours. A pan of water should be placed on the oven floor for best results. When done, remove from pan to cool.
Preheat oven to 400°. In large bowl, mix flour, salt and 1 tablespoon sugar. Cut in Crisco. Mix together egg yolk and milk and add to crumbled mixture. Form into ball. Take out half and roll on floured board. Put this on 15 x 10-inch pan. Place cereal mixture into bottom, distribute apples and add sugar and spices. Roll out rest of dough and cover, as in a pie. Brush top with beaten egg white. Bake 40 minutes. Yields 25 (2 x 3-inch) pieces.
Place all ingredients in saucepan; cook over low heat about 15 minutes. Pour over chicken, ribs, etc, and bake.
Cream butter and sugar; add eggs and sweet potatoes, orange juice and rind, salt and spices. Mix well; add evaporated milk and mix until blended. Pour into 2 pastry lined pie pans and bake one hour or until firm.
Combine dry ingredients in a large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 2 (9-inch) round pans or 1 (9 x 13-inch). Bake at 350° for 25 to 30 minutes or until done. Ice with Cream Cheese Icing.
Slice and layer potatoes, carrots and onions in roast pan. Dot with margarine. Cover and bake at 425° until tender, about 50 to 60 minutes.
Mix pasta and all other ingredients together with 1/2 pint mayonnaise and refrigerate 8 hours. Make 1 large bowl of salad.
Thoroughly chill can of milk in refrigerator overnight. Dissolve gelatin in boiling water. Add honey, salt and juice. When it has congealed, lightly beat milk until stiff and whip gelatin mixture into it. Spread half of crumbs in a cake pan (10 x 13 1/2-inch). Pour mixture over the crumbs. Top with remaining crumbs and set in refrigerator to chill (approximately 3 hours). May be served plain or with whipped cream.
Boil chicken; pick off bone. Mix bite size pieces of chicken, rice, celery, salad dressing, lemon juice, soup and broth. Place in casserole dish. Melt oleo and pour over Rice Krispies. Spread over the chicken mixture. Bake at 350° for 30 to 45 minutes.
Mix together flour, salt and powdered alum. Add vegetable oil. Stir in boiling water. Mix food coloring after boiling water. Mix or knead until smooth. Store in airtight container.
Combine brown sugar, cream of tartar, water and egg whites in top of double boiler. Stir to mix; place over hot water and beat with rotary beater or mixer until frosting holds peaks (about 7 minutes). Stir in vanilla.
Beat eggs, oil and sugar until foamy. Sift flour, salt, soda and cinnamon together. Add to egg mixture. Add remaining ingredients and mix well. Pour into greased 13 x 9 x 2 1/2-inch pan. Bake in preheated oven at 350° for 35 to 40 minutes.
Mix together tomato soup, water and flour until smooth. Combine with remaining ingredients. Place in covered roasting pan. Bake at 275° for 4 to 5 hours. Serve over noodles, if desired. Serves 8.
Combine rice, beef, salt, pepper and onion. Mix, shape into 12 balls. Brown balls in vegetable oil in frying pan, add tomato soup and water. Cover, cook 40 minutes over low heat until rice is tender. Serves six.
Mix cottage cheese in food processor; blend well. Add the sour cream, cream cheese and confectioners sugar. Blend until smooth. Chill until ready to use. Use fresh fruits to dip into the chilled dip.
Cook broccoli and drain. Add to 9 x 13-inch baking dish. Cover with chicken. Spread cheese over chicken. Mix mayo, soup and milk together and pour over all. Sprinkle with bread crumbs, if desired. Bake in preheated 350° oven for 30 minutes.
Melt butter in baking dish. Mix sugar, flour and milk. Pour over butter. Pour fruit over flour mixture. Do not stir. Bake at 375° for 40 minutes.
Put lemonade and milk in blender until thick (less than 1 minute). Add whipped topping and fold together. Put in graham cracker crust and chill overnight.
Mix all dry ingredients well. Then add hot, hot tap water, a tablespoon at a time, until you have a sticky consistency.
Mix together eggs, sugar, salt, flour and butter. Stirring well, add nuts. Pour into unbaked pie shell. Bake at 450° for 10 minutes and at 300° for 35 minutes. Makes 2 pies.
Drop frankfurters into saucepan of boiling water (2 cups). Lower heat, cover and simmer 5 to 8 minutes. Spread each slice of bread with soft butter and mustard. Place bread slices on baking sheet. Top each slice with cheese. Place a frankfurter on top of each cheese slice. Fold over to make a triangle shape. Fasten with wooden picks.
Drop beans into large pot of boiling water; cook until crisp-tender, about 5 to 6 minutes. Drain and rinse with cold water to stop the cooking process. Pat dry with paper towels. Combine oil, parsley, vinegar, salt, garlic and pepper; blend well. Arrange beans in shallow serving dish. Sprinkle with nuts, onion and Feta. Just before serving, pour dressing over and toss thoroughly. Serves 6.
Preheat oven to 400 degrees. Place milk in a heavy-bottomed pan on low heat. Stir occasionally until small bubbles appear around the edges of the pan and milk is just hot. Do not boil. Remove from heat; let cool slightly. Place yeast and scalded milk in a large bowl. When yeast is dissolved, stir in sugar, salt and butter. Add flour; beat well. Cover and allow dough to rise to almost double. This may take up to an hour depending on the temperature in your kitchen. After dough has risen, turn out onto a lightly floured work surface. Punch down and roll out to 1/4 inch thickness. Cut into 2 inch diamond-shaped pieces. Dip each piece in melted butter. Arrange in a 4 inch pie pan, 4 or 5 pieces overlapping per loaf. Allow bread to rise for half an hour. Bake 30 to 40 minutes or until brown. Remove from oven and brush with more melted butter.
Mix all ingredients and store in your own bottle to use to season foods that you would like to have spicy. I use this to create most of my own foods. Season to your own taste. If find this has worked for me and my family.
Saute chopped onion in bouillon. Add bread. Combine parsley, celery and seasonings. Add to bouillon. Moisten with egg; add sliced mushrooms. Makes four 1/2 cup or six 3/4 cup servings; 80 calories per serving.
Mix dry ingredients. Cut in Crisco. Add cold water, enough to hold together, a little at a time. Roll dough on a board to about 1/4-inch thickness. Cut in 1-inch strips, then in 2-inch pieces. Put on cookie sheet in refrigerator for 30 minutes or 2 to 3 hours, so it will dry out. Bring broth to a boil, drop in dumplings and bring to a boil again; reduce to a simmer. Cook, uncovered, 12 to 15 minutes. Add deboned chicken.
Add dry orange jello to Cool Whip, then cottage cheese and stir well. Fold in drained mandarin orange slices and pineapple. Place a few orange slices on top to garnish. Chill for several hours before serving.
Drain hominy. Pour into casserole. Pour chili over hominy. Chop onions and sprinkle on top of chili mix. Pour cheese over all and put in oven about 30 minutes at 350°.
Sift all dry ingredients and add 1 beaten egg; then fold in 1 can fruit cocktail. Spread into a greased 9 x 13-inch pan and top with 1 cup sifted brown sugar and chopped nuts. Bake at 350° for 30 minutes.
Melt margarine in skillet. Add thinly sliced potatoes and chopped onion. Stir to coat potatoes with butter. Add milk and seasonings. Sprinkle cheese and ham over top. Cover; bring to a boil. Lower heat to gently simmer for about 40 minutes or until tender. Sprinkle with parsley. Serves 4 to 6.
Layer potatoes, onions and Spam in casserole dish. Salt potatoes. Blend soup and milk. Pour over mixture. Sprinkle with Mrs. Dash or paprika, then sprinkle with grated cheese. Cover and bake at 400° for 1 hour.
Heat oil on medium heat. Add nuts. Cook and stir until nuts are golden brown. Drain on paper towels. Cool. Drain chicken. Add all other ingredients; cool for 2 hours. Serve on greens. Sprinkle with nuts or mix in nuts and use on favorite bread. Makes about 6 servings.
In a mixing bowl, cream shortening and sugars; beat in eggs. Combine flour, baking powder and salt. Stir into creamed mixture. Fold in candy. Drop by teaspoonful onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes or until cookie edges just begin to brown.
Soften the cream cheese and beat on high speed until fluffy. Dry the ham slices by layering between paper towels. Divide the cheese evenly between the ham slices, spreading to cover completely. Place an onion on the long side of the ham and roll up like a jelly roll. Repeat with each slice. Cut into 8 equal pieces and secure with toothpicks.
Wash and drain okra. Cut off tips and stem ends. Cut into 1/2-inch slices and set aside. Combine dry ingredients and mix well. Stir egg into okra. Dredge okra in flour mixture. Heat shortening in large skillet until hot. Add okra and fry until brown and crisp. Drain well. Serves 6.
Combine the first 4 ingredients, blending in the butter with a pastry cutter. Put half in bottom of pan. Mix remaining ingredients; put over the flour mixture. Put the other half of flour mixture on top of that. Bake at 350° for 45 minutes.
Prepare the wild rice according to directions. Salt and pepper livers, then roll in flour. Brown in skillet with 1 stick of oleo. When done, pour chicken livers over wild rice and serve. Pour butter you cooked chicken livers in over the rice.
Mix crushed pretzels, sugar and butter. Place in Pyrex dish and bake 6 minutes at 400°. Let cool.
Mix margarine, sugar, egg and vanilla. Blend in flour. Refrigerate dough. Can roll out dough and use cookie cutters or add chips or candies and drop by spoonfuls onto ungreased cookie sheets. Bake at 375° until golden, 5 to 7 minutes.
Grease muffin tin. Add all dry ingredients together. Make a well in center. Beat egg until light, add shortening and milk. Mix and pour liquid into well and stir until flour mixture is well moistened. Fill muffin pan about half full. Bake at 400° for 20 - 25 minutes.
Combine sugar, margarine and milk in large microwavable bowl. Cover with plastic wrap. Microwave on Roast or 3/4 power for 10 minutes. Stir and continue cooking 5 or 6 minutes or until forms soft ball stage. Stir in chocolate chips until melted. Fold in marshmallow cream. Add nuts and vanilla. Spread in pan and chill.
Cream Jell-O and cream cheese together. Add water and blend. Add pineapple with juice. When almost firm, fold in 1 cup Cool Whip. Chill.
Put chicken in a 9 x 13-inch pan. Make a sauce out of remaining ingredients and pour over chicken. Bake 1 1/4 hours at 350° uncovered. If it gets too brown, cover with foil. Taste for doneness.
Cut tortillas into quarters. Heat oil 350 degrees. Drop pieces into hot oil until crisp and light brown/golden. Drain on paper towels. Salt to taste. Enjoy.
Bring sugar and oleo to boil; cook some. Pour over crackers that have been placed close together on aluminum foil cookie sheet. Bake 10 minutes in 350° oven. Leave on rack to cool.
Combine all ingredients together, making sure it is well blended. Spray loaf pan. Place mixture in pan and bake at 350° for 1 hour. Serves 4 to 6.
Sift together in an 8-inch square glass pan or enamel pan the flour, sugar, salt, cocoa and soda. Then add vinegar, vanilla, water and oil. Mix until smooth. Bake 35 to 40 minutes at 325° (glass pan) or 350° (enamel or stainless steel pan).
Wash and cut tomatoes. Chop onions, celery, parsley and bay leaves. Add to tomatoes, cooking until celery is tender. Press through sieve or blender. Rub flour and butter into a smooth paste, thinned with tomato juice. Then add to boiling soup. Add remaining ingredients.
Mix all together, chill for 1 hour, ready to serve. Salt and pepper to taste. If too sweet, add a little white vinegar and re-mix.
Mix together the first 3 ingredients; pour over chicken. Bake at 400° until tender.
Prepare filling. Soften cream cheese in large bowl; beat until fluffy. Mix sugar, flour, salt, orange and lemon peels and vanilla. Add very slowly to cheese. Beat until smooth. Add eggs and egg yolks, 1 at a time, beating well after each addition. Stir in cream. Turn into pastry lined pan. Bake at 500° for 12 minutes. Do not open oven door. Reduce oven temperature to 200°. Bake cake 1 hour longer. Remove from oven; cool on wire rack away from draft. Cake will shrink slightly as it cools. When cool, loosen cake from pan with spatula. Remove side of pan. Chill cake.
Coat the beef cubes in the seasoned flour. Melt butter with the oil and add the steak to brown. Remove and keep the cubes warm. Add the chili, onions, garlic and ginger to the pan and cook gently for 3 minutes. Return the meat to the pan and stir with a spoon. Cover and simmer for 3 1/2 hours. Serve with plain boiled rice.
Beat together eggs, mustard and milk. Layer croutons, cheese, sausage, egg mixture and soup into a 9 x 13-inch pan. Refrigerate overnight. Bake at 333° for 1 1/2 hours. Serves 12 to 14.
Mix all ingredients. Cover and refrigerate (does better if refrigerated overnight). Heat oven to 350°. Grease a 2-quart casserole; pour mixture into casserole. Bake until knife inserted in center comes out clean, about 1 hour. Makes 6 servings.
Heat oven to 400°. Line shallow baking pan with foil; coat with margarine. Wash chicken pieces, sprinkle with Lawry's seasoned salt and roll in flour. Bake for 1 hour, basting with melted margarine every 5 minutes for the last 20 minutes.
Let set for 3 hours the cucumbers, onions and salt. Then drain and rinse. Add sugar, vinegar, mustard seed, celery seed, alum and turmeric. Bring to boil, put in jars, can and seal.
Saute onion in 2 tablespoons butter until tender. In bowl, combine onion with egg, sour cream and pepper. Mix well and set aside. In another bowl, mix flour and baking powder. Cut in 1/4 cup butter until crumbly and fine. Stir in half of the cheese. Add milk to make soft dough. Pat dough in a buttered 9-inch square pan. Spread sour cream mixture on top. Sprinkle with remaining cheese and parsley. Bake at 425° for 25 minutes.
Cook sugar, butter and salt over medium heat until it comes to a boil, stirring constantly. Cook five minutes at a lower temperature, stirring occasionally. Put popcorn in large container. Pour sugar and butter mixture over popcorn. Mix thoroughly. Spread popcorn into two cookie sheets. Bake for 1 hour in 250° oven. Break apart and put in airtight container.
Beat together all ingredients. Place in a 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool, then frost.