HumbleIntelligence/food-ner-1-Million huggingface dataset:
A good laugh is better than medicine. When you laugh, you free your brain and release tension. Laugh heartily in order to exercise unused muscles. Laughter gives buoyancy to your spirit. It is a sound tonic. Learn to smile. Smiles remove wrinkles and adds sparkle to the eyes. Learn to be cheerful; tell a helpful story and that is the recipe for learning to laugh.
Mix yeast and warm water in bowl; let set for 5 to 10 minutes in warm spot until it starts working. Add remaining ingredients. With dough hook, mix at medium speed for 3 to 5 minutes, then low speed for 3 to 4 minutes.
Mix sugar, flour, salt and shortening to form crumbs. In a separate bowl, beat egg until fluffy. Add molasses, boiling water and baking soda. Beat until soda dissolves. Reserve 1/4 cup of crumb mixture. Stir remaining crumb mixture into molasses mixture and stir until blended. Pour into pie crust; sprinkle crumbs on top. Bake at 375° for 35 minutes.
Cook macaroni for about 10 minutes. Mix all the ingredients and simmer for about 20 minutes. Add water if needed.
Brown sausage pieces; pour off all but 3 tablespoons of grease. Reserve sausages. Saute onions and peppers in grease until peppers are bright green. Add remaining ingredients and sausage pieces. Cover and simmer 20 minutes.
Cream the softened butter and sugar; add eggs. Sift dry ingredients with flour. Add buttermilk and flour alternately. Add vanilla; mix well. Fold in nuts and dates. Dough will be stiff. Drop by teaspoonful onto a greased cookie sheet. Bake at 350° for approximately 10 minutes. Makes 7 or 8 dozen cookies.
Stir boiling water into gelatin in bowl for 2 minutes or until dissolved. Mix water and ice to make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove remaining ice. Stir in Cool Whip until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. Refrigerate 4 hours until firm.
Peel and slice potatoes 1/4-inch thick, put in bottom of baking dish, cover with apples and marshmallows. Stir sugar, salt and cinnamon together; sprinkle over potatoes. Mix cornstarch and water together and pour over potatoes. Dot with butter. Cover with foil. Bake 1 hour at 350°.
Butter 4 slices bread, cut or break into cubes. Flake salmon, combine with bread in buttered casserole. Beat egg slightly. Pour over bread and salmon and bake at 350° for 30 to 45 minutes or until done.
Brown beef, onion and seasonings. Add tomato sauce and simmer 15 minutes. Cool. Add cubed cheese and olives. Spread on hot dog or hamburger buns and wrap in foil. Heat at 325° for 20 to 25 minutes. May be frozen before baking and served as a snack or picnic item.
Combine the sugars and sour cream in a large saucepan and cook slowly until sugars are dissolved. Cook until a little of the mixture dropped in cold water forms a soft ball. Remove from heat. Add butter and vanilla and cool to 145° or until the outside of the saucepan feels warm to the touch. Beat until quite stiff, then add enough cream while beating to make of a spreading consistency.
Blend sugar and butter together. Add eggs, one at a time. Blend soda, salt and flour together. Sift 2 times and add sour cream. Alternate with flour. Preheat oven at 325°. Bake 1 hour and 20 minutes or until tests done.
Place ground beef in a large bowl. Add salt, pepper, onion, tomato paste, eggs and flour. Mix ingredients well. Hull out insides of bell peppers (seeds and pulpy matter), leaving bottom intact. Stuff meat mixture into bell peppers. Place stuffed peppers in roasting pan; cover bottom of pan with water. Bake for 1 hour at 375°. Serves 6.
In large bowl combine coconut, milk, and flour until well blended. Drop by rounded tablespoons about 2 inches a part. Bake at 350 for 8- 10 minutes off until edges are golden. Cool on baking sheet 2 -3 minutes. May add 12 oz. of M&M semi sweet chocolate mini baking bits to mix Or regular size M&M on top of cookies before baking.
Make pudding according to recipe on box. Put down in bottom of 8 1/2 x 12 1/2 x 2-inch rectangular cake pan (approximately) one layer of graham crackers. Follow this by 1/2 of the pudding followed by another layer of graham crackers and remainder of pudding. Put another layer of graham crackers on top. Mix icing with small amount of milk and spread on top layer of graham crackers. Top with Cool Whip. Refrigerate. Prepare night before in order for crackers to be soft when served.
Melt in a 9 x 13-inch pan in a 375° oven the vegetable oil and margarine. In airtight bag, mix the flour, salt, pepper, paprika and garlic salt. Dip chicken in oil, then shake in bag (no more than 3 pieces at a time). Place skin side down in a 9 x 13-inch pan with oil and melted margarine. Bake 45 minutes. Turn over and bake 15 minutes longer. (For crispier coating, cook longer.)
Beat avocados, onions, lemon juice, salt, pepper and picante sauce until creamy. Stir in tomato. Cover and refrigerate at least one hour. (I use a food processor or blender. Use picante sauce until the right consistency for dip is achieved.) Serve with corn chips.
Crush Oreos until it looks like dirt in a food processor. Set aside. Mix pudding with 3 1/2 cups milk. Stir pudding until it starts to set; set aside. In another bowl, mix powdered sugar, cream cheese and butter until creamy. Take Cool Whip and fold into pudding mixture. Layer in flowerpot in the following order: dirt, pudding, dirt, cream cheese, dirt, pudding, dirt.
Saute onions in butter over medium heat until tender. Add scallops. Cover and cook 5 minutes. Combine cornstarch and sherry in a cup. Add to scallop mixture. Cook, stirring constantly until slightly thickened. Stir in mayonnaise, mushrooms, grapes and pepper. Spoon mixture into 4 individual ovenproof dishes. Sprinkle with bread crumbs. Broil 5 inches from heat, 2 minutes or until lightly browned.
Mix by hand until moistened. Drop onto ungreased cookie sheet. Bake at 350° for 8 to 12 minutes (8 minutes for soft cookies or 12 minutes for crisp cookies). Remove immediately from sheet and cool. Flatten as you drop on sheet for a "tea cake."
Beat cream cheese until smooth. Add sugar and beat until smooth. Add eggs plus yolks, one at a time. Beat until smooth. Add cream. Switch to whisk and add chocolate. Bake at 350° for 20 minutes; drop to 250° until set.
"Home Week" as	set aside by Penn School, the 4th week of October so	that children	could work at home with their parents to work in the house and garden.
Wash cabbage and cut out about an inch of the core, leaving enough so leaves stay together. Cook whole cabbage 5 minutes, covered in boiling salted water. Drain and cool. When cool enough to handle, turn back leaves. Saute sausage, ground beef and onion until lightly browned. Mix with rice and egg. When cool insert by spoonfuls between cabbage leaves. When all meat mixture has been used, place cabbage in large pot. Mix tomatoes and sage and pour around cabbage. Cover and simmer 20 minutes. Remove cabbage to serving platter. Mix yogurt with tomatoes and pour over cabbage. Season with salt and pepper to taste.
Trim fat from chicken and cut into bite size pieces. Brown in oil along with garlic buds, onion, mushrooms and spices. Add tomatoes and tomato sauce. Simmer until cooked thoroughly. Cook spaghetti, according to directions. Add sauce. (I freeze leftovers in small individual servings.) When frozen, defrost in microwave and warm.
Place sugar, eggs and oil in large bowl and mix with electric beater. Add alternatively flour, buttermilk, nutmeg, cinnamon, salt, cloves and soda. Mix well. Add prunes, nuts and raisins. Mix well. Pour batter into an ungreased tube pan. Bake at 350° for 1 hour. Cool in pan. Freezes well. Serve with Cool Whip, whipping cream or 4x sugar sprinkled on top.
Melt margarine and graham cracker crumbs. Press firmly with a fork into bottom of dish to make crust. Pour cherry pie filling on top of crust. Cream together the sugar and cream cheese, then fold in the Cool Whip. Spoon this on top of the cherry filling. Refrigerate for several hours.
Mix butter, sugar and vanilla. Sift flour and salt and stir in. Add nuts and mix well. Chill dough for at least 30 minutes; roll into 1-inch balls. Bake on ungreased cookie sheet at 400° for 10 to 12 minutes. Roll in powdered sugar, then roll in powdered sugar again. Yields 4 dozen.
Melt shortening into hot milk, then cool. Dissolve yeast into the warm water. Mix in all other ingredients. Dough may be sticky, but do not add more flour. Let rise, roll out and cut. Bake at 350° until brown.
Preheat oven to 350°. Brown chicken in the oil and transfer to an oven casserole. Add tomatoes and their liquid. Add rice. Lower temperature to 325°. Cover and cook for 1 hour. Fluff rice; add the defrosted peas and arrange pimentos on top. Cook, covered, an additional 10 minutes. Serve.
Fry sausage with onions. Drain. Mix beans. Add to mixture of beans and sausage the tomato soup, mustard and brown sugar. Mix tomato paste with a little water and spread on top of bean mixture. Lay strips of bacon on top. Bake in 9 x 13-inch dish at 375° for 1 hour.
Melt candy coating over low heat. Spread candy coating on flat side of 4 animal crackers. Place 1 pretzel in the coating on each cracker, leaving top two holes of pretzel open for threading cord of necklace. Allow to set. Repeat with remaining crackers and pretzels. Put cord through pretzels/crackers, alternate with ring-shaped candy and/or cereal. Makes 8 necklaces.
Combine all ingredients in large casserole dish. Bake at 275° for 4 1/2 hours (covered).
Sift together flour and baking powder. Melt oleo in a medium saucepan; add brown sugar. Stir in vanilla and eggs. Add dry ingredients slowly. Add dates and pecans with last of flour and mix thoroughly. Bake in well-greased and floured square pan at 350° for 25 to 30 minutes. When cool, cut into squares or bars.
Rinse and drain oysters. Layer bottom of baking dish with crumbs then add layer of oysters. Dot with butter and sprinkle on celery, onion, salt and pepper. Repeat until dish is filled. Cover top layer with crumbs and dot with remaining butter. Pour milk over top, using fork to allow milk to soak down evenly. Bake at 375° about 35 minutes.
Layer vegetables in order given in large salad bowl. Combine mayonnaise, sugar, and vinegar. Spread over cheese layer. Chill. Sprinkle bacon bits over top before serving.
Mix softened cream cheese and eggs on low speed with electric mixer for 2 minutes. Add mashed bananas and mix well. Add cake mix and blend well. Divide between 2 loaf pans. Bake at 350° for 40 to 45 minutes. Cool on rack before slicing. Freezes well.
Heat oil in large frying pan over medium heat. Add sausage and cook 5 minutes. Add chicken, sear on both sides and remove mixture to plate. Add onion and celery to pan and cook 5 minutes. Add garlic and cook 1 minute. Drain tomatoes, reserving liquid and add to pan. Break up tomatoes with fork. Stir in rice, oregano, pepper, thyme and cayenne. Measure reserved tomato juice and add enough broth to equal 2 cups. Add liquid, chicken and sausage mixture. Add 2nd can of tomatoes. Bring to boil, lower heat, cover and simmer 10 minutes. Add okra. Cover and simmer until rice is tender, about 10 minutes.
Cut hot dogs in bite-size pieces. Chop onion and cook until hot dogs are browned. Add can of baked beans and simmer. Add a dash of black pepper and a dash or two of chili pepper. Add A.1. sauce (about 1/4 cup) and cover and cook on low heat about 10 minutes or until hot.
Mix sugar, flour, cornstarch and salt together. Add boiling water, while stirring constantly, using high heat until mixture begins to thicken. Then cook slowly on low heat until thick. Add beaten egg yolks and cook 2 minutes longer on low heat. Add lemon juice and rind. Cool. Pour into a previously baked 9-inch pie shell. Cover with meringue. Bake at 350° for 15 minutes.
Mix Jell-O and water. Let cool slightly. Add mayonnaise; mix well. Add milk and then add other ingredients. Use lemon juice on apples and bananas to keep from turning dark.
Mix first 5 ingredients and pour into a greased Pyrex dish (9 x 11-inch). Top with a pie crust made of the milk and Bisquick. Bake at 350° for 40 minutes or until nicely brown. The crust will be thin. When crust begins to brown, brush with melted butter.
Cut sausage into 1-inch pieces and brown in oil over medium heat for 10 minutes, stirring frequently. Beat eggs until light and fluffy. Reduce heat. Pour eggs on sausage and cook until eggs are thick and creamy. Serve very hot. Serves 4.
Pour onions into medium saucepan. Cover and simmer over low heat until warm through. Drain. Remove from heat. Add butter and cover until melted. Slowly add milk, stirring constantly. Return to low heat. Add salt and pepper. Heat until warm, stirring gently often. Mix cornstarch and water. While stirring onions, add cornstarch mixture. Stir gently until sauce thickens. Serve immediately.
Soak cucumbers in salt water for 7 to 8 days. Take out and rinse good. Cut cucumbers in slices and soak in alum and water to cover for 1 day. Take out and rinse good. Soak in apple cider vinegar for 1 day. Take cucumbers out and pour vinegar down drain. Use stone or glass jar and layer cucumbers with sugar. Stir once in awhile. Do not seal during soaking. You may leave cucumbers and syrup in the stone or glass jar or store in smaller jars.
Boil chicken breasts without skins on. After done, save 2 cups of the broth and add butter; set aside. Take the chicken off the bone and put it in bottom of casserole dish. Mix sour cream, cream of chicken and cream of celery soups together; spread over chicken. Sprinkle seasoning mix over the sour cream mixture. Last, pour broth or melted butter over seasoning mix. Cook at 350° until bubbly.
Combine vegetables, sugar, salt, celery seed and pepper. Combine vinegar, mustard and salad dressing. Add to vegetables and mix thoroughly. Makes 3 servings.
In a small frying pan, melt butter. Saute onion and add thawed and very well drained spinach to the onion. Cut cream cheese up and add to spinach. Stir until cheese melts. Mix egg slightly and add to spinach. Add bread crumbs and Parmesan cheese. Add chicken bouillon; mix well. Put mixture into a baking dish and bake at 350° for 20 minutes. You may sprinkle on more bread crumbs and Parmesan cheese before cooking if you wish. Serves 4.
Combine cornmeal and 2 cups milk in a saucepan; cook over medium heat, stirring constantly, until consistency of mush. Remove from heat; add salt, baking powder, oil and 1 cup milk. Beat egg yolks and stir into cornmeal mixture. Fold in stiffly beaten egg whites. Pour into a 1 1/2-quart baking dish. Bake at 325° for 1 hour. Yield: 6 servings.
Boil sugar, cocoa, milk, and butter together for 1 minute. Remove from heat and add remaining ingredients. Mix well and drop on wax paper.
Cook peas and salt pork about 20 minutes or until tender. Add other ingredients and simmer for 1 hour.
Combine flour, cocoa and sugar in large mixer bowl; mix well. Cut in shortening until crumbly. Add eggs, vanilla and water; beat well. Stir in sauerkraut. Pour into 3 greased and floured 8-inch round cake pans. Bake at 375° for 35 minutes or until layers test done. Remove to wire racks to cool. Spread frosting between layers and over top and side of cake. Yield: 12 servings.
Mix these ingredients and pour over apple mixture in pie plate. Bake at 350° for 35 to 40 minutes or until brown. This may be doubled in 9 x 13-inch pan. (Scant sugar when doubling and bake a little longer.)
Melt margarine. Add okra, onion and green bell pepper. Saute until tender. Stir in broth, tomatoes, bay leaf, allspice, salt and pepper. Bring to a boil; stir in rice, cover, reduce heat and simmer for 20 minutes. Stir in chicken and cook just until thoroughly heated. Remove bay leaf and allspice.
Cook noodles in boiling water. Drain. Add oregano to spaghetti sauce. Grease baking dish; make layers in order, half each, noodles, cottage cheese, Mozzarella cheese and spaghetti sauce. Repeat. Bake at 350° for 30 minutes. Let stand 10 minutes.
Cut meat in 3/4-inch cubes and brown with onion and simmer until done. Add chicken broth and simmer a little longer. Boil noodles about 10 minutes. Add noodles, cheese, pepper, mushrooms, corn and salt and pepper to taste. Pour into a buttered casserole and cover with buttered cracker crumbs. Bake at 375° for 1 1/2 hours.
In a 10 x 6-inch baking dish, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of onions. Bake, uncovered, at 350° for 25 minutes. Top with remaining onions. Bake 5 minutes more.
Drain liquid from 1 jar artichokes into 1-quart saucepan. Drain liquid from second jar and discard. Finely chop all artichokes. Set aside. Grease 12 x 8-inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion, chopped artichokes, cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish (if not baking right away, cover and refrigerate). Preheat oven to 325°. Bake mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. Cut into 4 strips, lengthwise, then cut each strip into 6 pieces.
Lightly grease Bundt pan or tube pan. Sprinkle bottom with pecans and place frozen rolls in pan. Sprinkle the dry pudding over rolls. Melt butter (margarine); add brown sugar and cinnamon. Put this mixture over the frozen rolls. Let rise overnight (uncovered) at room temperature. Bake at 350° for 30 minutes.
Mix 8 oz. cream cheese, sugar, vanilla. Add milk, gelatin, water and mix. Add cool whip and mix. Chill.
Peel and quarter lengthwise the zucchini; cut crosswise in 1/2-inch slices. In a large skillet, heat oil. Add zucchini and garlic until brown. Add tomatoes and thyme. Simmer until everything is warm. Season to taste.
Dip chicken pieces into evaporated milk. Then roll in mixture of cornflake crumbs, Accent, salt and pepper. Place chicken in shallow baking pan lined with foil. Bake at 350° for 1 hour, or until drumstick is tender.
Saute onions, bell peppers and celery in butter. Add parsley, garlic and crawfish. Cook for 10 minutes. Add flour, cream and cheese. Simmer for 30 minutes. Boil and drain noodles. Add to mixture. Pour in casserole dish. Top with grated cheese. Bake at 350° for 20 minutes. Serves 10 to 12.
In an 11 x 15-inch greased pan, unroll crescent rolls. Pinch together and form edge and pat in place. Bake for 11 minutes at 375°. Mix together cream cheese, Miracle Whip, dill weed, Accent and garlic powder. Spread over cooled crust. Sprinkle veggies and top with grated cheeses.
Shuck and silk corn. Cut corn off cob and scrape cob. Place water and sugar in large saucepan. Add corn and simmer for 20 minutes. Ready to serve.
Preheat oven to 350°. Using mixer, cream butter and sugar until butter and sugar are softened and mixture is light. Add all ingredients and combine, mixing well. Pour mixture into an unbaked pie shell. Bake 45 to 50 minutes until center is set. Allow pie to cool completely before serving. Serve pie with fresh strawberries or slices of peaches, if desired.
Combine ingredients; pour into greased 1 1/2-quart round casserole. Bake at 350° for 50 to 55 minutes.
Beat egg whites in small bowl; fold in 2 tablespoons regular flour. Set mixture aside. In large bowl, add sugar, egg yolks and dry ingredients. Alternate with milk. Fold egg white mixture into large bowl. Pour batter into greased jelly roll pan (10 x 15-inch). Sprinkle with nuts on top. Bake at 350° for 30 minutes. Allow to cool, then cut with donut cutter into crescent shapes.
Sprinkle pudding over crushed pineapple. Then add marshmallows, nuts and Cool Whip. Mix and let set for a few hours. Green coloring may be added to make salad more colorful.
Let mixture stand 2 to 3 hours. Serve over shredded lettuce.
Melt oleo in 9 x 13 baking dish. Mix all other ingredients well and pour into baking dish. Cover with aluminum foil and bake at 350° until rice is tender, about 45 minutes to 1 hour.
Brown meat in large skillet. Add flour, seasonings and mix. Then add water and bring to boil. Simmer at least 30 minutes; Add tomatoes and beans as desired. Heat to simmer. Serve with corn chips and shredded cheddar cheese.
Combine all ingredients in a large bowl and mix well. Refrigerate overnight. Turn into a 9 x 13-inch pan and bake at 350° for 1 1/4 hours. Cover with foil if it gets too brown. Let stand 5 minutes before serving. You may use Velveeta or Old English cheese on top. Serves 12 generously.
In a bowl combine flour, milk, egg, the 1 tablespoon oil and 1/4 teaspoon salt. Beat with a rotary beater just until smooth.
Mix first 6 ingredients and put in buttered casserole dish. Cover the top with extra bread crumbs and cheese. Bake at 350° for 45 minutes. Yields 4 to 6 servings.
Preheat oven to 400°. Coat bottom and sides of 2-quart baking dish with 1 tablespoon butter. Melt remaining butter in heavy saucepan. Add onions, cook over moderate heat for 3 minutes. Do not let onions brown. Remove from heat, stir in flour to a smooth paste. Add milk and beat to dissolve flour. Cook over moderate heat, stirring constantly, until sauce is smooth and thick. Remove from heat, beat in egg yolks, one at a time. Stir in tomato paste, tuna, lemon juice, salt and cayenne. Cool slightly. Beat egg whites until stiff enough to form peaks. Stir tablespoon of whites into tuna mixture. Fold in remaining whites. Pour into dish. Reduce heat to 375°. Bake 35 to 40 minutes until brown.
Spoon topping evenly over top of batter. Bake at 350° for 40 to 50 minutes. To remove from skillet, loosen cake and icing from sides if necessary and turn out onto serving plate. Scrape remaining icing from skillet. Spread on cake. Serve with ice cream.
Boil raisins, water, cinnamon, sugar and shortening. Cool. Add all other ingredients. Bake at 350° for 1 hour or until done.
Brown sausage and hamburger. Drain. Add tomato sauce and seasonings (except caraway). Cook noodles until tender. Lightly spray glass baking dish (9 x 13-inches) with Pam. Put 4 noodles in baking dish. Add 1/3 meat sauce. Add 1/3 cup cottage cheese and 1/3 pound Mozzarella (sprinkled).
Mix mustard and vinegar in jar, let set overnight. Next morning in top of double boiler, place egg, beat in sugar, dash salt and dry mustard and vinegar mixture. Cook over boiling water, stirring constantly until thickened. Cool. Add mayonnaise and whipped cream. Stir thoroughly. Serve with baked ham.
Preheat oven to 375°. Mix shortening and sugar. Mix in dry ingredients. Add egg and half of milk. Mix until flour is moist. Beat at low, adding remaining milk and vanilla. Fill cupcake cups 1/2 way. Bake for 20 minutes. Cool, then frost.
Arrange chicken pieces in a medium size baking dish, thicker pieces facing toward the outer edge of dish. Sprinkle with parsley flakes, paprika, salt and pepper. Cook, covered with waxed paper, in microwave at power level "High" for 19 to 20 minutes. Drain off all liquid. Combine soup and 2/3 cup milk and pour over chicken. Cover and microwave for 6 minutes, stirring once.
Blend cream cheese, sugar, eggs and vanilla until smooth. Spoon some graham cracker crust mixture on bottom of miniature paper cups. Press down with bottom of a shot glass. Put 1 good tablespoon of cream cheese mixture in cup, but don't fill to top. Bake at 375° for 10 minutes. Top with cherry pie filling. Makes 44 cups.
Mix graham cracker crumbs and melted margarine and pat into the bottom of a 9 x 13-inch pan. Sprinkle one cup of coconut over top of crust. Add peanut butter or butterscotch chips over top of coconut. Add chocolate chips over top of other chips. Add 1 cup pecan nuts over chips. Pour can of Eagle Brand milk over all. Bake at 350° for 30 to 35 minutes.
Cook the first 3 ingredients until syrup spins a long thread when dropped from a fork. Add 2/3 of the syrup to beaten egg whites; return rest of syrup to burner and bring to a full boil. Add to mixture and beat until it loses its gloss and is creamy. Add vanilla and nuts. Put on 2 meat platters.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes. Start counting when the mixture reaches a full, rolling boil. Remove from heat and add oats and vanilla. Add other ingredients. Beat until well blended. Spoon out onto wax paper.