HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 2 to 3 cups flour, sugar, salt and dry yeast; combine milk and water, heat lukewarm, stir into dry ingredients. Beat 2 minutes. Add cheese and 1/2 cup flour. Turn out on floured board, knead smooth, 8 to 10 minutes. Put in greased bowl and let rise double, covered. Punch down. Rest 15 minutes. Divide in half and roll 14 x 9-inches and roll like jelly roll. Place seam down, let rise double. Bake at 325° for 40 minutes or until done. Brush with melted butter.
Drain crushed pineapple, then mix together with cherry pie filling and sweetened condensed milk. Add Cool Whip and nuts. Mix all thoroughly. Chill and serve.
Heat oven to 350°. Heat 1/3 cup chips over low heat or in microwave until melted. Mix melted chocolate, baking mix, nuts, 1/3 cup sugar, milk, oil, vanilla and egg in bowl. Pour into 9 x 9-inch pan. Heat water and 2/3 cup sugar to boiling over medium heat, stirring occasionally. Stir in remaining chocolate chips until melted. Slowly and evenly pour over mixture in pan. Bake 35 to 40 minutes.
In 2 quart casserole (glass), mix all the ingredients together. Bake for 3 hours or more at 225°. Make sure casserole is covered. Stir twice during 3 hours.
Cook sausage; do not drain off grease. Add cheese. (Turn burner to very low.) Add spices and mix. Spread on bread. Bake in preheated oven at 325° for 10 to 15 minutes. (You can freeze these before baking. If frozen, bake 5 minutes longer.)
Combine cornstarch, ginger, nutmeg and orange juice. Bring to a boil. Boil for 1 minute, stirring constantly. Add beets and mandarin oranges. Bring to a boil or until thoroughly heated. Serves 6 people.
Break up cornbread. Mix everything together, except margarine. Pour into crock-pot and dot with margarine. Cover and cook on low for 4 hours, 2 hours on high. Makes 16 servings.
Before dance, select favorite brand of sardine; be sure it has a "key opener" so you won't need regular opener. Open sardines. Use pocket knife to peel and slice onion. Use same knife to ease out sardines and put on cracker. Alternate bite of sardine and cracker with onion. Finish off with moon pie and cola. Belch about twice and call dance. (Save cola can for recycling.) Makes one serving.
Fry bacon very crisp; crumble. Fry onion in bacon fat (or other). Combine all ingredients. Heat to just below boiling point and remain for a few minutes for flavor. Reheat to desired temperature and serve. Serves 6.
Heat oven to 350° and bake the potatoes until done. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter and flour mixture, whisking constantly. Cut potatoes in half; scoop out the inside and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in the potatoes. Add onion and potato peels. Whisk well; add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is melted in. Serve with crusty French bread and fresh butter.
Mix all ingredients. Spread in a greased 13 x 9-inch pan. Bake at 350° for 25 minutes. Cut into small squares.
Mix all ingredients well. Grease skillet or spray with Pam. Bake at 350° for 30 to 40 minutes or until done.
Cook raisins and currants in saucepan with water to cover until they swell. Drain and set aside. Chop all fruit and set aside. Mix shortening and sugar in large bowl. Add eggs and mix thoroughly. Mix in grape juice and mayonnaise. Combine flour and spices; mix into the batter. Add vanilla. Flour fruit and mix in well. Bake at 350° for 1 1/2 hours.
Mix flour and sugar. Add well beaten eggs. Add milk, Pet milk and melted butter. Add salt and vanilla. Mix well. Grease 9-inch pie pan with butter. Pour in mixture. Sprinkle with nutmeg. Bake at 325° for 40 minutes.
Combine dry ingredients. Mix well. Melt margarine in flat pan or cake pan. Dip chicken pieces into milk and coat with dry mixture. Lay pieces in pan; don't crowd! Bake 20 minutes at 400°. Turn pieces over and bake 20 minutes more. If chicken pieces are large, allow 5 to 10 more minutes.
Mix peanut butter and powdered sugar together. Pour in graham cracker crust. Pack down. Mix pudding as directed for pie on box. Pour on top. Chill 1 hour.
Cook broccoli according to directions. Drain, set aside. Melt butter in saucepan. Add onion and saute 2 minutes. Add cheese and let melt over low heat. Add mayonnaise, soup and dry Minute Rice and mix well. If too dry, add some water. Add cooked broccoli. Pour into greased 9 x 13-inch baking dish. Bake at 350° for 40 minutes or until nice and bubbly. Remove from oven the last 5 minutes and top with stack of Ritz crackers, crushed and mixed with 1 stick melted butter. Return to oven for 5 minutes.
Thickly slice tomatoes (approximately half of medium tomato). Place slices in greased baking dish and cover each slice thickly with mayonnaise. Sprinkle with garlic, basil and salt. Broil in oven until mayonnaise bubbles. (Be careful to take them out before mayonnaise turns brown.)
Cream Crisco, sugar and eggs together at high speed for 10 minutes. Add 1 cup flour; beat 1 minute on third speed. Add rest of flour and milk; beat 1 minute on third speed. Add flavoring and mix. Bake in 4 layers at 350° until done.
Beat shortening until creamy and glossy. Gradually add sugar, beating until light and fluffy. Add eggs and beat until thick and pale yellow. Add dry ingredients alternately with bananas. Grease bottom only of loaf pan. Pour in batter and bake at 350° for 60 to 70 minutes. Cool 20 to 30 minutes.
Melt chocolate and pour in a muffin cup cut down halfway. Let set up for a minute.
Place alternate layers of cabbage and onions in a large bowl. Cover with sugar and sprinkle with celery seed. Boil together vinegar, salt and mustard. Add oil and bring to a boil again. Pour over cabbage and onions; do not mix.	Cover and refrigerate 24 hours; stir and serve.	Keeps indefinitely. Grated carrot could be added for color.
Preheat oven to 375°. Combine peanut butter, shortening, brown sugar, milk and vanilla. Add egg. Combine flour, salt and baking soda. Add to creamed mixture. Drop by heaping teaspoonfuls on ungreased cookie sheet. Flatten crisscross with fork. Bake 7 to 8 minutes or until browned. Makes 3 dozen.
Drain vegetables and pimentos. Pour liquid mixture over vegetables. Cover and store overnight in refrigerator. Keeps well.
Mix water, sugar and cream of tartar in pot. Let come to boil. Add crackers; do not stir! Set aside and cook for 15 minutes. Pour into 9-inch unbaked pie crust; sprinkle with spices and sugar. Dot with oleo generously. Put top on pie. Bake at 400° for 10 minutes, then at 375° for 20 minutes.
Crumble crackers and bread in a large bowl. Add enough milk to soften bread and cracker crumbs, the add beef and all the other ingredients. Mix well. Bake in a loaf pan or casserole dish. Cover top with catsup. Bake at 350° for 1 hour.
Soak chicken in sauce at least 2 hours before cooking. For 1 chicken, use this recipe; for 2 chickens, 1 1/2 times.
Salt and lightly pepper pork chops. Brown chops in shortening and drain off drippings. Pour a mixture of soup, milk and water over chops. Add a thinly sliced onion if desired. Bake at 350° for 45 minutes. Stir gravy well before serving.
Melt chocolate bits in microwave. Stir in noodles and peanuts. Drop by teaspoonfuls on foil-lined cookie sheets. Chill in refrigerator until set.
Cut flour, sugar and margarine with a knife. Add pecans. Press into bottom of 13 x 9-inch pan. Bake exactly 20 minutes at 350°.
Alternate layers of drained beans and onion. Mix soup, mushrooms with liquids and water chestnuts. Pour over beans and onion. Sprinkle cheese over top. Bake at 350° for 30 minutes or until bubbly.
Mix pudding, milk and Cool Whip until well blended. Line 9 x 13-inch cake pan with graham crackers. Pour 1/2 mixture over crackers; line crackers over mixture. Pour rest of mixture over crackers. Line crackers over mixture. Heat icing for 30 seconds. Pour and smooth over crackers. Let stand for about 24 hours.
Mix together all ingredients. Pour into 9-inch pie shell and bake in 350° oven for 1 hour.
Saute ground chuck and onions until meat loses its pink color and onions are soft. Drain. Stir in peas, tomatoes with chilies, mushroom soup, chicken soup and enchilada sauce.
Place layer of hash, layer of vegetables, layer of potatoes. In separate boiler, mix butter, flour and water. Cook until thick. Pour over top. Bake at 350° until done (approximately 30 minutes).
On each piece of chicken, place 1 cheese slice and 1 slice of ham. Roll up and secure with toothpick.
Beat softened cream cheese until smooth. Add shrimp soup with fork until blended. Add the remaining ingredients. Chill for 4 to 5 hours. Serve with crackers.
Brown ground beef and drain. In boiler, add stewed tomatoes, kidney beans, beef and taco seasoning. Bring to boil and simmer for 10 minutes.
Mix flour, eggs, milk and cinnamon together, leaving butter a bit lumpy. Melt butter in 9-inch pie plate; pour batter on top of it and bake at 425° for 20 minutes or until golden brown and puffy. Sift powdered sugar on top. Serve at once with maple syrup. Serves 4.
Combine sweet potatoes, salt, egg, butter and orange juice; beat until smooth. Spoon into a lightly greased 1 1/2-quart casserole. Top with peanut brittle. Bake, uncovered, at 350° for 20 minutes. Yields 4 to 6 servings.
Place cooked chicken, sauteed onion, cooked peas and cooked carrots in a pan. Cover with chicken broth. Salt and pepper to your desire. Thicken with a paste made from plain flour and water. Serve on toast.
Mix olive oil and spices. Lightly baste eggplant slices in olive oil spice mixture. Place on nonstick baking sheet. Bake at 350° for 10 to 15 minutes. Flip each eggplant slice and add tomato slices. Bake another 10 to 15 minutes. Sprinkle with Parmesan cheese near end of cooking time.
Cream the cheese, sugar and mayonnaise until smooth. Add rice and marshmallows. Fold in whipped cream, then add nuts and cherries. Put in a dish and refrigerate overnight.
Mix all of the above except the french fried onions. Pour into a baking dish and cook at 350 degrees for 30 to 40 minutes. Pour french fried onions on top and cook for about 10 minutes more. Serve hot.
Whip cream cheese until fluffy; add lemon juice. Add the drained crab meat. Put in ovenproof small casserole. Bake at 400° until hot and bubbly. Serve with assorted crackers. Servings: 8.
In a 10-inch heavy skillet, stir 1/2 cup sugar over heat for 8 to 10 minutes. Remove from heat and divide caramel between 6 custard cups, swirling to coat bottoms. In same skillet, combine milk, 1/4 cup sugar, chocolate, salt and coffee. Stir over medium heat until sugar is dissolved and chocolate is melted. Remove from heat. Add eggs and coffee liqueur. Pour into custard cups. Place in a 13 x 9-inch pan. Pour hot water in pan. Bake at 325° for 30 to 35 minutes or until knife comes out clean. Cool, then chill. To serve, loosen around edges and invert into bowl. Top with cream.
Combine almonds and coconut in dry blender. Whiz until fine. Add salt, vanilla and 1 cup water. Whiz 1 to 2 minutes. Add water to desired consistency. Strain, if desired.
Combine dry ingredients. Stir in nuts; set aside. Combine other ingredients and add to dry ingredients, stirring just until batter is moistened. Spoon into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 5 minutes, or until done. Cool 10 minutes. Remove to wire racks and cool completely. This will make 5 small loaves in 5 3/4 x 3 x 2 1/8-inch pans.
Saute first 4 ingredients in butter or oil. Add bread crumbs and tomato sauce. Set aside. Wash and cut zucchini into 1/2-inch slices. In a greased 13 x 9 x 2-inch dish, layer zucchini, then meat mixture and half the cheese. Repeat. Sprinkle with paprika. Bake, uncovered, 40 minutes.
Cook chicken. Debone. Cook macaroni noodles; drain. Add chicken, macaroni, relish, pineapple, raisins and cubed cheese. Add mayonnaise and sweetened condensed milk. Mix well and serve. Keep refrigerated.
Preheat oven to 350°. Spray/grease casserole. Mix all ingredients together. Pour into casserole. Bake 1 hour or until firm. Quick, easy and tasty, especially on a cool day.
Mix all spices in medium pot. Put in rice. After about 15 minutes, rice should be done. Remove with a spoon. Clean the chicken and mix with oil and water. Let it boil. Cut the potatoes and put in with chicken. At the end, you will enjoy a beautiful dish.
In small bowl, toss together the brown sugar, cinnamon and walnuts; set aside. Grease and flour 4 small (4 x 8-inch) bread tins. With mixer, beat together cake mix, pudding, sour cream, eggs, oil and water. Pour half of batter into tins. Sprinkle half sugar mixture on top, then add remaining batter and over that remaining sugar mixture. Bake in preheated oven for 30 to 35 minutes. (Makes nice coffee cake in Bundt pan.)
Melt white chocolate and oil in double boiler on low heat. Mix all ingredients together and pour melted chocolate over them. Stir well and pour out on wax paper. Let set until firm. Break apart to serve.
Beat eggs. Add all remaining ingredients except crabmeat. Cook on top of stove until thickened (low flame). Add crabmeat. Put in shells. Sprinkle with bread crumbs and bake until brown. Can be baked in casserole too.
Melt butter in 13 x 9 x 2-inch pan. Add cut up rhubarb, strawberry Jell-O, sugar and mini marshmallows. Prepare cake mix. Pour over all. Bake at 350° for 35 to 40 minutes.
Blend juice with milk. Add sour cream and pudding mix. Chill and use as dip with fruit.
Put all of the fruit into a blender and puree. Mix the sugar and water, place it over a low heat and dissolve. Mix all of the ingredients well and divide into 5 equal portions in quart freezer bags and freeze.
Beat egg whites until stiff. Then beat butter and sugar together. Add egg yolks. Beat until well mixed, then add flour, baking powder, salt, vanilla, lemon and milk. Last of all fold in egg whites. Pour in well-greased tube pan and bake in a 350° oven for 45 minutes.
Melt butter; stir in parsley, garlic, hot pepper sauce and salt. Cook 1 to 2 minutes over medium flame. Add wine; heat through. Thread shrimp on skewers. Grill over flame at high to medium setting for 12 minutes, turning frequently and brushing with butter mixture. Yields 15 to 18 appetizers.
Heat oven to 350°. Melt butter in round layer pan (9 x 1 1/2 x 13-inch). Sprinkle brown sugar evenly over butter. Place pineapple slice in the center, cut remaining in half and arrange with cherries and pecans. Prepare dinette batter. Pour evenly over fruit and nuts in pan. Bake 35 to 45 minutes. Invert and serve.
Combine potatoes and onion. Sprinkle with flour and season with salt and pepper. Add milk and hot dogs. Put in ungreased dish. Dot with fat or butter. Bake in a 350° oven for 30 minutes. Top with cheese. Makes 4 servings.
Cut cherries in half and pineapple in comparable pieces. Separate eggs and set whites aside.
Melt butter in pan. Mix juice or milk with sugar and flour. Then pour into pan of melted butter. Put berries on top of batter. Bake 30 minutes at 325°.
Spread coconut on a cookie sheet and bake at 325° until light brown. Put into bowl and toss with melted butter. Spread lightly over bottom and sides of a 9-inch pie plate. Do not press. Cool for 1 hour or more in refrigerator.
Mix butter and sugar; add one egg at a time, then mix again after each egg. Add salt and baking powder to flour. Mix well and add flour mixture and sour cream alternately. Mix well after each addition. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 30 minutes. Cool on rack for 10 minutes, then remove from pan. Based on 30 servings. Each serving contains: 155 calories; 5g fat; 76mg sodium; 52mg cholesterol.
Combine first five ingredients. Stir in pecans. Peel zucchini. Shred enough to measure 2 cups. Combine zucchini and the remaining ingredients. Add to flour mixture, stirring just enough until dry ingredients are moistened.
Soak thawed chicken breasts in Italian dressing overnight. Grill breasts for 5 to 10 minutes on each side. Serve with your favorite side dishes.
Beat eggs. Blend in brown sugar and beat 1 minute. Mix flour, salt and baking powder together, then add to egg mixture. Mix well. Stir in remaining ingredients. Dump into 9 x 9-inch greased pan and bake at 350° for 30 minutes. Remove from oven and cool slightly. Take a teaspoon of mixture and form into small balls. Dip balls in granulated sugar.
Mix all ingredients and put in pie shell. Bake at 350° for 45 minutes.
Cream together shortening, vanilla and sugar. Add eggs; mix well. Combine other ingredients together and add to sugar mixture. Drop by spoonfuls on cookie sheet. Bake for 7 to 9 minutes at 350° until golden brown.
Boil chicken until tender and debone. Cut into small pieces. In bottom of 3-quart casserole, place thin slices of bread. Cover bread with diced chicken and sprinkle over the hard-cooked eggs. Sprinkle with pimentos and mushrooms. Pour the milk over this. Place water chestnuts over top. Cover entire mixture with the cheese slices. Spread the chicken soup over top. Cover with plastic wrap and refrigerate overnight. Before using, take out of refrigerator and allow to reach room temperature. Remove plastic wrap. Bake 1 hour at 350°. Sprinkle top with bread crumbs and toast until slightly brown. Serves 10 to 12.
Heat oil in frying pan; fry potato slices for about 5 minutes on each side or until golden brown. Drain and set aside. Melt butter in saucepan; fry onion until golden. Add spices and vegetables; cook for 10 more minutes. Layer 375 ml rice in a large saucepan (or electric skillet). Top with tuna, potatoes, mixed vegetables, remaining rice and hot water. Cook, covered, for 20 minutes on medium. Serve garnished with hard-boiled egg. Serves 4 to 6.
Mix together meat, bread crumbs (moistened with milk), egg, cheese, parsley, garlic and peppers. Shape into 1 1/2 inch balls. Brown in heated oil until crisp and cooked. Don't crowd when browning. Next, heat tomato sauce and oregano. Keep warm. Then cook shells according to package directions. Drain well. Spoon a thin coating of sauce in oiled baking dish. Fill each shell with about 1 tablespoon Ricotta cheese. Arrange in dish. Place meatballs among the shells. Spoon remaining sauce over. Sprinkle with the cheeses. Bake at 375° about 15 minutes or until thoroughly heated.
Cook and stir salt pork and onion in Dutch oven until pork is crisp and onion is tender. Drain clams, reserving liquid. Stir clam liquid, potatoes, celery and water into onion and pork. Heat to boiling. Reduce heat. Cover and boil until potatoes are tender, about 10 minutes. Stir in clams and remaining ingredients. Break up tomatoes with fork. Heat to boiling, stirring occasionally. Makes 5 servings, 160 calories per serving.
Remove sausage skin and crumble. Cook until done. Drain. Boil pasta in water according to package directions until just done (add a little salt and oil to water). Rinse and return to large pot. Cut up into small pieces 1/2 pound of butter or margarine. Add to pasta until melted. Beat 1 egg and add to pasta mixing lightly but constantly for about 20 seconds until egg coats the pasta. Add Italian cheese. Add sausage.
Mix rice and milk together and let stand in double boiler under low heat for 2 to 3 hours. Then cool.
Melt margarine; add cocoa and mix well. Add eggs and sugar; mix. Add peanut butter, vanilla and pecans. Stir in flour, 1/2 cup at a time, and mix well. Use spoon to mix. Do not use electric mixer. Pour into greased 9 x 12-inch pan. Cook at 325° for 25 to 30 minutes. Do not overcook.
Cut chicken into strips 1/2-inch wide. Place in a 2 quart casserole. Cover dish with lid or vented plastic wrap. Microwave on High 4 to 5 minutes or until chicken is no longer pink, stirring twice. Remove chicken from casserole and set aside. Discard juices.
Mix all ingredients together until smooth. Put into 8 x 8-inch square pan or 6 custard cups.
In a large pot, fill halfway with water. Put in potatoes, peeled onions and cleaned corn. Cook for 30 minutes over medium heat. Put green beans on top. Cut sausage into bite size pieces or use shrimp. Throw that on top and cover pot. Cook for about 10 minutes longer.
Dice chicken meat. Cook half bag noodles, then drain. Then add the rest of the ingredients to chicken broth.
Brown ground beef. Just before brown, chop onion and add to meat. Stir in soup mix. Add Veg-All and tomato sauce. Add rice and enough water to make soupy. Simmer for 5 to 10 minutes.
Cream oleo and add sugar; mix well. Add eggs and beat well. Add vanilla. Mix cocoa and flour and add to mixture. Add pecans. Pour into 9 x 12-inch baking dish that is greased and floured. Bake at 350° for 35 minutes.
Sift dry ingredients together. Add butter and cut into dry ingredients to form crumbs. Remove 3/4 cup crumbs and stir in cinnamon (this will be used as topping). To remaining crumbs, add eggs, milk and vanilla. Beat until smooth. Pour into 8 x 8-inch square pan and top with crumbs. Bake at 350° for 30 minutes.
Brown sausage. Saute onions and bell pepper. Add hash browns. When potatoes are done, add Mozzarella cheese and jalapeno pepper. Transfer to serving dish. Add Cheddar cheese on top. Cover with foil so cheese will melt.
Mix first 4 ingredients. Add gradually scalded milk. Fold in egg whites (beaten until stiff). Add vanilla.
In paper bag, combine flour, salt and pepper. Shake chicken in and brown in oil. Combine other ingredients in large skillet; mix with chicken. Cover with foil. Bake at 375° for 55 to 60 minutes, or until done.
Combine ingredients in a blender to desired thickness. Serve immediately. Yield: 1 1/2 cups, 100 calories/cup. Nutritious during pregnancy (consult your physician).
Cook potatoes with bay leaves. Cool and grate. Combine soup, sour cream and milk. Layer potatoes, onions, cheese and sour cream mixture in a 9 x 12-inch glass dish. Top with butter and a little cheese. Bake 1/2 hour at 350°.
Cook pineapple, sugar, cornstarch and apple juice slowly until thickens. Let cool. Chop apples and add to mixture. Top with Cool Whip with mayonnaise. Garnish with red and green cherries, grated cheese or chopped nuts. This will keep in refrigerator for two weeks.
Layer noodles, hamburger, cheeses and sauce. Add another layer of each. Bake at 350° for 1 hour.
Melt together butter and chocolate. Add alternately the sugar, condensed milk and salt. Bring to boil in double boiler and add vanilla.
Soften cream cheese to room temperature. Saute pheasant in 3 tablespoons margarine. Mix together cream cheese, pheasant, salt, pepper, milk and onion.
Cream together sugar and butter; add eggs, one at a time, beating well after each. Add flour, syrup and nuts. Pour into greased and floured jelly roll pan. Bake at 350° for 25 to 30 minutes. Cool completely.
Arrange 9 halves of graham crackers in bottom of a 9-inch square pan. Prepare pudding with 2 cups milk. Fold in 1 cup Cool Whip. Pour half of pudding mix over crackers. Place fruit on top of pudding. Arrange remaining 9 halves of graham crackers on top of fruit. Add remaining pudding mix over crackers. Spread Cool Whip on top. Garnish with whole fruit. Bananas or canned peaches may be substituted for berries.
*If you don't have buttermilk on hand, substitute 2 teaspoons of vinegar or lemon juice mixed with 1/2 cup of milk or use powdered buttermilk according to the package directions.
Put sauerkraut in a large bowl. Add celery, green pepper and onions. Grate carrots and add them to mixture. Add sugar and stir with wooden spoon. Cover tightly and marinate in the refrigerator for 2 or 3 days; stir 2 or 3 times a day (optional). All vegetables become crisp as the salad ages a day or so. Serves 4.
Pound chicken breasts flat, or buy chicken tenders. In olive oil brown onion, add chicken and brown. The add mushrooms and garlic. Cook until chicken is about done, then add wine and reduce for 1-2 minutes.
Melt margarine and combine all ingredients together. Pour into crust. Bake at 350° for 1 hour.
In a saucepan, scald milk. Remove to a large bowl. Add honey, margarine and salt to milk; stir until margarine is melted. Set aside to cool until milk is lukewarm.