HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften yeast in warm water. Scald the milk and cool to lukewarm by cutting in margarine and shortening. Beat the eggs well and add the sugar, salt and anise. When milk is lukewarm, add it to egg mixture. Stir in yeast. Stir in flour and beat well after each addition. Turn dough out on floured board and add more flour if necessary. Knead dough about 10 minutes until elastic. Put dough into two greased bowls and turn dough to grease top. Let rise in warm place until double in bulk, at least 4 hours. Punch down and shape into rolls or loaves. In greased pans, set dough to rise again, at least three hours. Brush tops with butter or egg white for a glossy look. Bake at 300° for about 40 to 45 minutes. Remove from pan immediately and cool on rack. Wrap well to store.
This salad has 3 layers and should be made in a 9 x 13-inch Pyrex dish.
Mix together cream cheese, Mozzarella cheese, pepperoni and milk. Flatten, roll and pat into cheese wheel. Mix paprika and cayenne pepper on a plate; roll cheese wheel until covered. Chill until firm. Serve in wedges on crackers.
Mix shortening, peanut butter, sugar, brown sugar, egg, milk and vanilla well. Add flour, soda and salt. Shape into balls and roll in sugar. Bake 8 minutes at 375°. Remove and place Kiss in each immediately.
Spray wax paper with Pam. Combine sugars and yogurt. Bring to a boil over medium heat. Do not stir. Boil 2 to 3 minutes to 232°. Remove and stir in pecans and vanilla. Spoon on wax paper.
Place warm water in bowl; add dry milk and mix well. Add sugar, mix until smooth. May set bowl of mix in pan of hot water to dissolve sugar. Use in recipes calling for sweetened condensed milk.
Cream butter and sugar. Add water and vanilla. Blend in flour and nuts. Chill, then shape in balls. Bake at 325° for 20 minutes on ungreased cookie sheet. Remove from pan and roll in powdered sugar. Makes 3 dozen.
Mix yogurt, Cool Whip and lemon rind. Pour into pie crust. Refrigerate overnight. Garnish with kiwi slices before serving.
Cook squash about 15 minutes or until tender; drain. Saute carrots and onion in butter until tender. Add soup, sour cream and 1/2 cup croutons. Combine with squash. Pour into greased 1 1/2-quart baking dish. Bake at 350° for 15 minutes. Sprinkle with 1/2 cup croutons on top and bake 15 minutes longer.
Sift flour once. Measure; add baking powder and salt. Sift again together. Cream butter thoroughly; add sugar gradually until light and fluffy. Add flour alternately with liquid, a small amount at a time. Beat after each addition until smooth. Add flavoring. Fold in egg whites. Bake in 2 greased 9-inch layer pans in a 375° oven for 20 minutes. Cool and frost.	Double recipe for 3 (10-inch) layers.
Drain pineapple and add water to juice to make 2 cups. Add gelatin to juice and cook to dissolve. Add cranberry sauce and pineapple. Allow cranberry to dissolve. Put in lightly greased ring mold and chill. Serves 8.
Mix first 4 ingredients. In separate bowl, beat remaining ingredients and combine with flour using fork until all is moist. Chill 15 minutes before rolling. Makes 2 double crust pies and 1 pie shell. Freezes well.
Mix flour, butter and brown sugar until crumbly and spread onto cookie sheet. Do not pat down. Bake at 350° for 15 to 20 minutes. Mix pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves together and pour over warm crust. Bake at 350° for 35 minutes. Cool; cut into squares and top with Cool Whip or whipping cream.
Place green beans in 2-quart casserole dish. Melt cheese with 1/4 cup milk, pour over beans. Stir in French fried onions. Cover with crushed crackers. Bake at 325° for 30 minutes or until bubbly.
Place all ingredients into blender for 30 seconds. Pour into slightly greased 9-inch pie pan. Bake for 40 minutes in a 350° oven.
Place all ingredients into large punch bowl with ice cubes or an ice ring. Stir. Serves about 30 (6 ounce) cups. Favorite liqueur may be added.
In a medium skillet or wok heat 3 tablespoons oil over medium-high heat. Add broccoli and mushrooms; stir-fry 1 minute or until crisp-tender. Remove from skillet. Add remaining 3 tablespoons oil to skillet and heat. Add beef or chicken; stir-fry 1 to 3 minutes. Return vegetables to skillet. Add Oriental Sauce Mix. Bring to boil, stirring constantly. Boil 1 minute or until beef/chicken is cooked through. Stir in tomatoes and heat through. Serve over rice, if desired. Makes 4 servings.
Prepare frozen noodles as per package directions. Cut meat into thin slices and dredge in flour. Brown quickly in skillet with 2 tablespoons margarine. Remove meat, add remaining margarine and saute the onions. Add meat, sprinkle all with salt and pepper. Add enough water to barely cover; simmer until tender. Add mushroom soup, sour cream and sherry. Heat thoroughly; add cooked, drained noodles; stir. Serves 4 to 6.
Place chicken pieces in flat baking dish. Sprinkle with salt. Combine flour with 1/4 cup sour cream, stirring until smooth. Add remaining sour cream, soup and sherry. Pour over chicken. Sprinkle with almonds and pimento over top. Bake at 325° for 1 1/2 hours.
Cook chicken and remove bones. Cut chicken into long thin pieces. Blend flour and butter in small saucepan. Stir in broth. Cook over low heat until thick, stirring constantly. Blend in salt, pepper and 1/4 cup of Parmesan cheese. Cook broccoli per directions. Arrange broccoli in shallow casserole dish. Cover with chicken slices and sauce. Top with remaining 1/4 cup cheese. Bake at 350° for 20 minutes. Yield: 4 servings.
Trim fat from beef steak. Cut strips into 1/8-inch slices. Toss beef, the cornstarch, 1 tablespoon vegetable oil, salt, sugar, 1 teaspoon soy sauce and white pepper in medium glass or plastic bowl. Cover and refrigerate 1 hour. Cut green onion into 2-inch pieces.
Cut up bacon and fry. Chop onion and add to bacon. Add celery and green pepper; cook to brown bacon and cook celery. Brown hamburger. Cook rice. Place all ingredients in a casserole dish with the undiluted tomato soup. Bake at 350° for 1 1/2 to 2 hours.
Cook fruit without sugar 3 minutes; add 3 cups sugar and cook 3 minutes. Then add 2 cups sugar and cook 3 minutes or a little longer. Pour into an earthen crock and stir occasionally. In 3 days, put in jars and seal with wax.
Blend well the first 3 ingredients, then pour slowly into the willing heart, stirring constantly. Now add alternately the next six ingredients. When all of these have been thoroughly blended, add the caring spirit. Just before serving, garnish with faith.
Combine cake mix, Cool Whip (thawed) and egg. Stir until mixed. Drop by teaspoon into powdered sugar. Roll to coat well. Place 1 1/2-inches apart on a greased cookie sheet. Bake for 10 minutes at 350°. Remove to cooling rack. (Cookie dough will be soft and sticky.)
Mix all ingredients. Shape into 2-inch patties. Cook in skillet over medium heat, about 2 to 3 minutes on each side. Makes 6 to 8 servings.
Combine all ingredients, except cream and vanilla, in saucepan over medium heat and bring to a boil. Let boil 10 minutes at a rolling boil, stirring occasionally. Add cream and mix. Add vanilla and mix. Pour hot into buttered pie plate. Chill until set.
In a 6-quart kettle or Dutch oven, melt the butter over low heat and to it add the sugar, salt, vinegar and water. Add the cabbage to the kettle. Cover and simmer over low heat for 1 hour or more. Just before serving, add the currant jelly and the cloves, if desired. Serve piping hot as an accompaniment to a pork roast or pork chops. Serves 4 to 6.
Mix all ingredients; spread on tortillas. Roll up and chill for a few minutes. Cut into 1-inch pieces. Dip in picante sauce.
Cover raisins with hot tap water and soak until plump; drain. In large bowl, combine broccoli, onion, bacon, sunflower seeds and raisins. Set aside.
Mix a devil's food cake mix according to directions on package. Bake in 2 round cake pans; cool. Place 1 layer in a large, glass bowl. Looks best in glass stem dish. Mix chocolate pudding, using only 3 cups of milk. When firm, put half of pudding mixture over the layer of cake in the bowl. Next, place another layer of cake on top of the pudding. Put rest of pudding over the cake. Sprinkle broken up pieces of Heath bar or Symphony chocolate bar on top of the pudding. Top with lots of Cool Whip. Decorate with chocolate sprinkles and maraschino cherries. Chopped nuts can also be used on top, if desired.
Cream butter and sugar; add yolk. Add flour, sifted with cinnamon. Mix well. Put in jelly roll pan, 10 x 15-inch. Pour unbeaten egg white over surface and spread with hand. This gives shiny look. Drain excess. Sprinkle nuts on top. Press into dough. Bake at 325° for 25 to 30 minutes. Cut into bars while hot, 2 1/2 x 3/4-inch. These freeze well.
Grease a 1 1/2-quart baking dish. Put bread cubes in dish. Beat eggs; add sugar, salt, vanilla, nutmeg and butter. Add milk and blend. Pour over bread cubes. Set baking dish in pan of warm water. Bake at 350° for 75 minutes or until a knife inserted in center comes out clean. Serves 6 to 8. Serve warm or cold.
Cream shortening and sugar; add eggs and peel. Mix dry ingredients. Add to cream mixture alternately with milk. (Fold in nuts.) Pour into greased floured loaf pan. Bake at 350° for 1 hour or until pick comes out clean. Remove from oven; cool for 15 minutes. Dissolve 1/3 cup sugar in lemon juice. Pour over bread while still warm in pan. Let stand 10 minutes. Remove from pan.
Mix all ingredients at once. Drop by teaspoon onto an ungreased baking sheet. Bake at 350° for 12 to 15 minutes. Frost with Orange Icing:
Whip together the eggs, sugar, salt and vanilla with a whisk. Mix the scalded milk with the sugar and egg mixture and pour over buttered bread in baking dish. Sprinkle cinnamon and nutmeg on top. Bake in pan of water 35 to 45 minutes at 350° or until knife inserted in center comes out clean.
Grease baking dish with butter. Boil water for ziti. Brown ground beef. Simmer onion. Add spaghetti sauce to drained ground beef. Let simmer 10 minutes.
Pour rest of batter in pan. Sprinkle remaining mixture over dough. May add nuts. Swirl knife through batter. Bake 45 minutes at 350°.
Combine mushrooms, onion, water, bouillon, garlic powder, onion powder and pepper. Cook over medium heat until mushrooms and onion are tender. Add 1/2 can of milk. Mix remaining milk with enough flour to thicken soup. Add butter sprinkles and milk and flour mixture to soup. Stir until thickened.
Bake potatoes at 375° until tender. In saucepan, combine shallots, onions, bell pepper and butter; saute until tender. Add shrimp and 1/2 pound cheese; let cook until cheese is melted, then add 1/2 cup milk. When potatoes are done, cut in half and core out, being careful not to break up skins. Put potatoes in large bowl and mix with mixture until blended together. Stuff into potato skins. Top with rest of cheese and bake in oven until cheese is melted at 325°. Sour cream may be added, if you wish.
Cook and drain noodles. Brown ground beef, onion and peppers. Drain. Add sauces and mushrooms to meat and simmer. Layer twice, noodles, meat, sauce, cheese and pepperoni, in 9 x 13-inch pan. Bake at 350°.
Bake the brownie mix in a round cake pan. Sprinkle on 1/2 cup chocolate chips before baking; let cool. Spread on chocolate fudge pudding (4 containers equals 1 whole package). Spread on chocolate Cool Whip. Serve.
Cream together butter and sugar. Add eggs. Stir in dry ingredients, mangos and lemon juice. Pour into two 8-inch loaf pans. Bake at 350° for 1 hour or until loaf tests done. Cool in pans 10 minutes. Remove from pans and cool thoroughly. For best results, wrap in foil and serve the following day.
Cream margarine, Crisco, cream cheese and sugar well; add eggs alternately with flour-baking powder mixture, reserving about 1/4 cup flour mixture for mixing butterscotch chips and nuts. Add morsels and nuts; bake in well-greased and floured pan at 325° for one hour and fifteen minutes.
Chop or shred cabbage and place it in a bowl with one finely chopped onion and green pepper. Sprinkle with 1/4 cup sugar and toss lightly to blend.
Mix sugar, flour, baking powder, salt and milk. Pour over melted butter. Pour 1 quart fruit over this mixture; bake at 350° for 30 minutes or until browned. Do not mix or stir after all mixtures are in baking dish. Dough will rise to top and make a flaky top.
Preheat oven to 450°. Thaw spinach and drain well. Blend spinach, cream cheese, salt and pepper; press into bottom of 2 small casserole dishes. Crack 1 egg on top of each spinach bed. Top each dish with 1/2 cup Cheddar cheese and bake on rack above center of the oven for 10 minutes. Garnish lightly with cayenne pepper, if desired. Serves 2 people.
Put oil or margarine in skillet or kettle and heat. Add onions (chopped up fine) and pepper. Brown until light golden brown. Add rice; keep stirring so rice will not burn (low heat). Cook for 2 minutes until heated through, then add liquid, about 1 cup at a time. As rice absorbs liquid, add more and keep stirring. When rice is done and liquid absorbed by rice, season with salt, pepper and paprika. If you desire to use tomato juice and saffron, cook it until it is absorbed.
Place all ingredients in a slow cooker on high at least 2 hours. Serves 8.
Beat cream cheese, eggs and 1 1/2 cups sugar until smooth. Pour mixture into greased spring-form pan; bake at 325° to 350° for 35 to 40 minutes or until cake springs back. Mix together sour cream, 3 tablespoons sugar and vanilla; pour over cool cake and bake for 10 minutes at 325°. Let cool. Combine strawberries and Jell-O with hot water; pour over top of cake and refrigerate until set.
First, make a roux with 1 heaping cooking spoon of flour and 1 spoon of oil (per dozen crabs). Have chopped and ready to add to the roux: onion, celery, green onions, bell pepper and parsley. Cook the roux mixture slowly while you clean the scalded crabs. Remove the debris and legs; then add the claws, fat and the crab bodies, cut in half, but with the crabmeat left in the shell. Season the stew with salt, red and black peppers and Creole seasoning. Cook down until it thickens and serve over rice.
Prepare rice according to instructions on package. Add margarine; stir until melted. Add corn and soup. Grated 1 cup or more cheese. Combine with mixture. Bake at 350 degrees for 30 minutes. Remove from oven. Sprinkle some cheese on top; sprinkle paprika for color.
Mix cornmeal,	flour,	baking	powder, sugar, salt and black pepper. Add eggs, milk, red onions, and green peppers. Use beer to	thin the mixture. Consistency should be thick. Heat deep fryer. Drop batter by the spoonful into hot oil. They should drop to the bottom of pan then float to the top. For a little added taste, you	can add 3 cans of bite size (tiny) shrimp. Brown to taste.
Put roast and veggies in large pot. Tenderize meat. Mix 1 cup of water with soup mix. Pour over meat and veggies. Shake Nature's Seasons over everything. Cover tightly with foil. Cook in oven at 300° for 3 hours. Baste occasionally.
Sift together flour and baking powder. Cream together shortening and sugar. Blend in egg yolks, vanilla, almond and lemon extract. Mix well. Add gradually the dry ingredients, mix until well blended. Roll dough into round balls using about 1 teaspoon for each. Place on ungreased baking sheet, flatten slightly. Bake at 325° for 12 to 15 minutes.
Mix ground beef, onion, salt and pepper and shape into patties. Add fat	to skillet and fry patties brown on both sides. Combine catsup, onion, vinegar, sugar and mustard and pour over hamburgers. Cover and simmer for 20 minutes.
In a baking dish, make 8 mounds of dried beef, 2 pieces per mound. Form chicken breasts into round patties. Put chicken over or around dried beef. Put 1/2 strip bacon over each breast. Blend sauce and pour over chicken. Cook uncovered for 3 hours at 300°. Makes 8 servings.
Combine buttermilk and soda. Cream margarine, shortening and 1 3/4 cups sugar. Beat egg whites and 1/4 cup sugar until stiff. Add egg yolks, one at a time, to the shortening and sugar mixture, alternately with sifted flour. Stir in vanilla. Fold in egg whites. Gently stir in chopped pecans and coconut. Bake in 3 (9-inch) greased and floured pans at 325° for 25 minutes or until cake tests done with toothpick.
Preheat oven to 325°. Spray cookwell with cooking oil. Add peanut oil and heat for 5 minutes. In a large mixing bowl, combine nuts. Set aside. Stir light corn syrup, sugar, teriyaki sauce, Worcestershire sauce and mustard until smooth. Add hot pepper sauce, if desired. Pour mixture over nuts. Coat well. Spoon into hot oil. Cook 15 minutes, stirring every 5 minutes. Spoon nuts onto cookie sheet to cool, stirring occasionally to keep from sticking. Store in airtight container. Makes 4 quarts.
Follow directions on box for baking cake. Combine and heat orange juice and honey. Use toothpicks to poke holes on top of cake. Pour hot orange juice and honey over holes slowly. Spread pudding on top of cake. Lay slices of bananas over pudding, and spread Cool Whip over bananas as frosting for cake.
Slice onions thinly; cut into halves crosswise. Cut potatoes into 1/2-inch slices, cutting to but not through bottom. Place on pieces of foil. Saute celery in margarine in skillet until tender. Stir in oregano, salt, garlic powder and pepper. Drizzle half the mixture into slices in potatoes. Insert onion slices. Drizzle remaining celery mixture. Wrap potatoes in foil; seal securely with double fold. Bake at 375° for 40 to 45 minutes, or until tender.
Mix eggs and milk together. Thaw spinach souffle. Add to egg and milk mixture. Stir in onion and mushrooms. Cook sausage, drain. Add to egg mixture. Mix all. Pour into unbaked pie shell. Bake at 400° for 25 to 30 minutes.
Preheat oven to 350°. Mix all ingredients and pour in 9 x 13 greased pan. Bake for 45 minutes.
Saute in shortening, bell pepper, onion and celery. Add tomato sauce, water, chili powder, bay leaves, vinegar, salt and pepper. Let this mixture cook slowly while you brown about 1 cup of flour in shortening real dark (almost burn it). Add to other mixture stirring constantly.	Add shrimp and cook 20 minutes after this	has come to a boil. Stir occasionally. Serve over cooked rice.
Mix oil and sugar; add eggs and vanilla. Beat at low speed. Mix dry ingredients together and add gradually. Fold in apples and pecans. Bake in greased and floured tube pan at 350° for about 1 hour.
Cream the sugar and butter together. Add beaten egg yolks. Mix soda with warm water and add to creamed mixture. Sift flour and spices together and beat into butter-egg mixture. Add pecans, chopped dates and chopped candied fruits. Fold in beaten egg whites. Drop onto baking sheets. Bake in preheated 300° oven for 20 minutes.
Combine first 11 ingredients. Spoon into a 13 x 9 x 2-inch lightly greased baking dish. Sprinkle with cracker crumbs. Bake at 350° for 40 minutes. Makes 8 to 10 servings.
Cook and drain your vegetables. Mix cubed Velveeta cheese all through vegetables. After you have mixed your cheese through the vegetables, sprinkle your Ritz crackers on top. Dot the top with butter. Cover and bake at 375° for 30 to 40 minutes.
Combine all ingredients in a crock-pot or simmer several hours. (May add 1 can of water.)
Combine. Drop on sheet and bake at 350° for 8 to 10 minutes. Makes about 3 dozen cookies.
Combine pancake mix with next 4 ingredients. Add water and beat well. Dip wieners into batter and drain off excess. Fry in deep hot fat at 375° for 1 to 2 minutes. Drain and serve with mustard.
Melt sugar and corn syrup. Add peanut butter and cereal; mix. Form into 1-inch balls. Place on wax paper. Cool.
Cream shortening and sugars; add egg and vanilla. Sift and add dry ingredients. Then add nuts, finely chopped. Form into balls and roll in sugar. Press flat with bottom of a glass. Bake at 375° for 10 minutes.
Insert popsicle stick lengthwise into banana. Spread peanut butter on banana and roll it in granola. Freeze bananas until ready to eat.
Dissolve Jell-O in hot water. Add red hots in 1/2 cup boiling water to dissolve. Add enough water to make 1 cup. Add remaining ingredients. Pour into mold and chill.
Slice the baked potatoes lengthwise and lay on bottom of baking pan. Baste with melted butter. Bake at 350° until crisp and golden. Cover with shredded cheese and top with bacon bits or chives. Bake just until the cheese bubbles. Serve.
Cream sugars and oils; add eggs and vanilla. Add soda and cream of tartar to 1 cup flour. Put with rest of flour and stir into creamed mixture. Chill. Make into balls; roll into sugar and flatten. Bake at 350° for 10 to 12 minutes. Watch carefully and do not overbake.
Heat oven to 325°. Spray bottom of 13 x 9-inch pan. Sprinkle coconut and pecans over bottom. Mix cake mix by box directions. Pour over coconut and pecans. In another bowl, mix cream cheese and oleo. Add powdered sugar and cream together. Drop by spoonful into cake mix randomly. Bake 45 minutes. It will run over. Put pan of water below cake before baking to prevent coconut from burning. This will also catch overspill.
Melt butterscotch morsels over low heat. When completely melted, stir in nuts and Chinese noodles. Drop by spoonful onto waxed paper. Place in refrigerator for about 10 minutes. Makes a quick and easy dessert or candy.
Cook and drain hamburger. Mix in tomato sauce, taco mix and green chilies. Add Tabasco to season as desired. Press biscuits in greased pie pan to form shell. Fill shell with can of refried beans. Allow hamburger mix to thicken over low heat. Add any further spices and chili powder during simmering. Pour and press hamburger mix over beans. Either sprinkle cheese before or after baking at 375° for 18 to 22 minutes. Serve with lettuce or tomato. Makes 5 servings.
Mix all ingredients and put in refrigerator overnight. Take out of refrigerator 1 hour before baking. Bake 1 hour at 350° in greased pan.
In skillet, melt fat. Coat chops with 2 tablespoons flour and salt and pepper. Brown chops, then place in a cooking dish. Combine mushroom soup, water, ginger and rosemary. Pour over chops and sprinkle 1/2 can of fried onions on top. Cover with foil and bake at 350° for 50 minutes. Sprinkle rest of onions on top and bake 10 more minutes without cover. Add 1/2 cup sour cream, if desired.
In a large pot, boil 4 minutes all ingredients except nuts and flour. Cool mixture. Add flour and 2 teaspoons baking soda. Bake at 375° for 1 hour.
Cream margarine and sugar until light and fluffy. Blend in extract. Add flour and salt; mix well. Shape rounded tablespoonfuls of dough into balls; roll in sesame seed. Place on ungreased cookie sheets. Indent centers; fill with preserves. Bake at 400° for 10 to 12 minutes or until lightly browned. Makes approximately 3 dozen.
Mix dry ingredients in 9 x 13-inch cake pan. Beat eggs with fork until frothy. Pour into cake pan with all wet ingredients. Mix with large spoon until thoroughly combined. Bake at 350° for 35 minutes.
Mix all together. Marinate beef, pork or chicken cubes for at least 4 hours (overnight is best). Skewer meat with your choice of vegetables and bake or barbecue to pretested doneness.
Brown hamburger, onion and celery. Add rest of ingredients. Simmer for 1 hour, then add beans at the last minute.
Mix Jell-O, crushed pineapple and peach pie filling. Add 1 cup of boiling water and 1 cup of cold water (use pineapple juice drained from crushed pineapple for cold water). Let gel. Mix sour cream, cream cheese and sugar. Spread on top of gelled mixture. Top this with nuts.
Place the beans in a bowl. Cover with cold water and soak overnight. Drain and rinse beans very well under cold water. Place the beans in a large, heavy pot. Add enough water to cover the beans by 2-inches. Bring water to a boil, reduce heat to a simmer and cook for 45 minutes or until beans are tender but not mushy. Skim off any foam that rises to the surface. Drain the beans. Place the oil in a large, heavy ovenproof casserole. Add the onions and wilt over medium-low heat until translucent. Remove from heat and stir in the beans. Stir in the tomatoes and reserved juices along with all remaining ingredients except the salt and pepper. Bake, covered, for 45 minutes. Uncover and bake for 30 minutes more. Season to taste with salt and pepper.