HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast with sugar and 1/4 cup water. Mix 5 cups flour with salt and make a well and add 1 1/2 cups water, butter and yeast. Stir and turn out with 1/2 to 1 cup flour. Knead 10 to 12 minutes. Cover and let rise 1 1/2 to 2 hours. Punch down and knead in the cheeses. Halve and let rest 10 minutes. Roll into a rectangle (11 x 6-inch) and let rest 2 to 3 minutes. Roll up and place in 8 x 4 x 2-inch well-greased bread tins. Let rise until top of tins. Bake at 375° for 30 minutes. Cool before slicing.
Saute onion and shrimp in butter until shrimp are curled and pink and onion is translucent. Pour in crab meat and stir. Pour mixture in pie crust. Beat together the eggs, cream, salt, pepper and mace. Pour over seafood in crust. Dot the surface with butter. Bake at 375° for about 30 minutes until nicely browned and very puffed. Good hot or cold. Settles as it cools. Serves 4.
In a large bowl, combine the broccoli, cheese and onion. Combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Refrigerate for at least 4 hours. Just before serving, stir in the bacon. Yield: 8 servings.
Saute mushrooms in butter. Dissolve beef cubes in water. Set aside. Melt butter and blend with flour. Add cream, salt, pepper and beef broth. Top with cheese and bread crumbs before baking in a buttered casserole 30 minutes at 350°.
Crush vanilla wafers and mix with 1 1/2 sticks melted butter. Pat into 9 x 13-inch dish. Beat 2 sticks butter, confectioners sugar and eggs together. Put on top of vanilla wafer mixture. Slice bananas on top of cream mixture. Drain crushed pineapple and put on top of bananas. Next, spread on Cool Whip. Then you can decorate with nuts and cherries. Refrigerate.
Cream butter and sugar. Add egg, biscuit mix, potato flakes and flavoring. Mix thoroughly. Roll into balls about an inch in diameter. Bake on ungreased cookie sheet at 350° for 10 minutes or until light brown. Yields 3 1/2 dozen.
Chop onions into bite-size pieces and place in 2-quart buttered casserole dish. Chop butter into small pats and place evenly over onions. Place cheese slices on top. Cover and bake in a 350° oven for 45 minutes. The cheese will melt and hold the onions together. Take out of oven and sprinkle French fried onions on top. Return to oven and bake for 10 minutes.
Cook beef in skillet until browned. Pour off fat. Add soup and salsa and heat through. Spoon about 1/3 cup meat mixture down center of each tortilla. Top with Lettuce. Fold tortilla around filling. Serve with additional salsa or rice.
Brown hamburger (drain off excess fat). Add flour, mushrooms and cream of chicken soup. Simmer 20 minutes. Stir in sour cream and heat. Serve hot over cooked noodles.
Mix all ingredients together. Bake in tube pan in 250° oven for 1 1/2 hours.
Mix beef, crumbs, onion, egg, salt, ginger and milk thoroughly. Shape into meatballs. Melt shortening in a skillet; brown and cook meatballs. Remove meatballs. Keep warm. Pour fat from a pan. Mix cornstarch and brown sugar. Stir in reserved pineapple juice, vinegar and soy sauce until smooth. Pour into a skillet. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Add meatballs, pineapple and green peppers. Heat thoroughly.
Mix all ingredients together and pour into a 1 1/2-quart casserole dish. Bake for 30 to 35 minutes at 375°.
Boil chicken, debone and shred. Cook milk, flour and butter until thickened. Cool. Add chicken, noodles, mayonnaise, eggs and almonds. Stir together and bake at 350° for 45-60 minutes.
About 15 minutes before serving: In a medium bowl, mix the corn meal, flour, sugar, baking powder and salt. With fork, stir in milk, egg and green chilies, just until mixture is moistened. (Batter will be slightly lumpy.) In a 10-inch skillet over medium heat, add 1 tablespoon salad oil until hot. Pour batter into skillet by scant 1/4 cupfuls, making a few corn cakes at a time. Cook until lightly browned on both sides. Repeat, adding more oil if needed. Makes 12 corn cakes, 9 calories each.
Mix oil, shortening, cocoa and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla; stir in flour. Chill several hours or overnight. Heat oven to 350°. Drop teaspoonfuls of dough into confectioners sugar. Roll in sugar and shape into balls. Place about 2 inches apart on well-greased baking sheet. Bake 10 to 12 minutes. Do not overbake! Makes about 6 dozen cookies.
Heat broiler with rack 5-7 inches away from heat. Mix mayo, lime juice and taco seasoning. Place chicken on broiler pan and brush with half the mayo mixture. Broil 5-7 minutes, turn and brush with remaining mayo mixture. Continue broiling 8-10 minutes or until tender.
Saut onion, celery and green pepper. Put in large soup pot. Add milk, clams and juice, soup, potatoes and seasonings. Simmer until potatoes are soft. (Check frequently for scorching.) Just before serving, add crumbled bacon if desired. Yield: 16 cups.
Melt butter, add remaining ingredients. Pour over cereal and mix. Cover and bake 1 hour at 225 degrees. Uncover and bake 1 hour. Stir every 15 minutes.
Heat oven to 400°. Mix flour, baking powder, cinnamon and salt in large bowl. Mix cereal and milk in another bowl and let stand for 5 minutes. Beat margarine and sugar until light and fluffy. Blend in cereal mixture and egg. Add to flour mixture, stir just until moistened. Stir in apples. Spoon into greased muffin tins. Bake for 25 minutes.
Mix all ingredients together until blended, using salt and pepper to taste. May be made ahead. Keeps several weeks in refrigerator.
Mix all ingredients and put into casserole. Cover. Bake 1 1/2 hours in a 350° oven. Can be served over mashed potatoes, rice or noodles.
Combine first 3 ingredients with salt; let stand overnight. Drain and rinse with 4 changes of water.
Bring the water, cornmeal and salt to a boil, stirring constantly until thickened. Remove from heat and add molasses and butter. Cool to lukewarm. Soften the yeast in 1/2 cup warm water, then add to the cornmeal mixture and blend thoroughly. Gradually add the flour and stir to form a stiff dough. Knead until smooth and satiny, about 5 minutes.
In a 10-inch skillet, cook sausage over medium heat; drain off fat. Stir in pizza sauce, ketchup and garlic powder. Set aside. Press biscuits into 20 well-greased muffin cups. Spoon 1 to 2 tablespoons of the meat and sauce into each biscuit. Top with Mozzarella cheese and sprinkle with Parmesan cheese. Bake at 350° for 10 to 15 minutes or until golden brown. Yield: 20 muffin size pizzas.
Melt oleo in a large skillet or Dutch oven. Stir in corn. When corn is completely thawed, add cream cheese, stir until melted. Pour into casserole and bake at 350 degrees for 15-20 minutes.
Mix ingredients in this order: Crisco and sugar, then eggs, salt, food coloring, flour and milk alternately. Then add vanilla. Beat continuously while adding ingredients.
Line a 13 x 9-inch baking pan with wax paper that has been greased. Cream shortening and sugar. Add egg, then molasses. Combine thoroughly and add dry ingredients and water alternately until all have been added. Continue to beat until thoroughly mixed. Pour into pan and bake 35 minutes. Oven: 325°. Yield 15-24 servings.
Mix together, except for ham. Spoon onto ham and roll; fasten with toothpicks. Freeze for a couple of hours, at least. Then cut and serve.
Cook spinach and drain thoroughly. Mix all ingredients and chill. Shape into balls (1 to 1 1/2-inches) and freeze on tray. Put frozen balls into container and use as desired. Cook on a tray for 15 minutes at 350°. Cool a little. Serve with toothpicks.
Put this in an oblong casserole dish. Crust the vanilla wafers. Add a little butter. Press in the dish and bake 5 minutes or so. Let cool. Add the bananas (sliced crossway). Mix the cream cheese, confectioners sugar and pineapple (drained). Mix this and put over the bananas. Next, layer cherry pie filling. Use all. Next, layer Cool Whip; use all. Sprinkle with chopped pecans and place cherries about on top to decorate. Keep chilled.
In a 9 x 13-inch pan, pour 2 large cans sliced peaches and juice. Sprinkle with cake mix. Sliver oleo over top. Scatter crushed nuts over top. Bake at 325° for 45 minutes. When cool, top with Cool Whip or vanilla ice cream (refrigerate).
In large bowl, combine sugar, buttermilk, salt and vanilla until well mixed. Gently stir in drained fruits. Pour into 9-inch square pan and freeze until firm. Cut into squares at serving time.
Microwave margarine in a 4 quart microwave safe-bowl on high for 1 minute or until melted. Add sugar and milk; mix well. Microwave on high for 5 minutes; stir after 3 minutes. Mix well scrape bowl, continue microwaving on high for 5 1/2 minutes stirring after 3 minutes. Remove from microwave, stir in chips until melted. Add remaining ingredients; mixing well. Pour into buttered 13 x 9 baking pan. Let cool and cut. If you want peanut butter fudge add 7 or 8 ounces peanut butter instead of chocolate chips.
Heat 1 cup milk and 1 teaspoon sugar and dissolve yeast in it. Add 1 cup flour and stir well. Let rise to double or 1/2 hour. Heat other cup of milk to lukewarm and add salt, sugar, beaten eggs and cardamom. Add butter. Mix in 5 to 6 cups flour and work in more on the table, if needed. Add fruit and raisins before the last cup of flour. Let rise until doubled. Make into round loaves or braided ring. Put in greased pans and let rise to less than double. Bake at 350° for 40 minutes. Makes 4 loaves.
Mix beef, onions, salt and pepper. Form into small balls. Fry in hot Crisco or Wesson oil. Turn frequently until light brown but not crusty on all sides. Add tomato soup and water. Cover and simmer about 45 minutes.
Melt butterscotch morsels and butter on low heat, stirring constantly. Let cool. Stir in eggs, brown sugar and vanilla. Combine dry ingredients. Add to mixture, stirring until blended. Fold in marshmallows, nuts and semi-sweet morsels. Pour into greased and floured 9 x 13-inch pan. Bake 25 to 30 minutes. Center should be springy when taken out of oven. Be careful not to overbake.
Combine all ingredients, mix well, pour into a square baking dish. Bake at 350° until browned.
Mix ingredients together in a bowl. Roll into bite size balls. Bake at 350° until brown (about 10 to 15 minutes).
Place cut-up rabbit in a paper or plastic bag with lightly salted flour. Brown the floured rabbit in margarine. Remove meat from the pot and blend in two tablespoons flour in the remaining fat. Drain liquid from the can of mushrooms and add enough water to this to make about 1 cup. Add this to the pot gradually and cook until thickened. Stir in beer and return the rabbit. Cover and cook until meat is tender. Add mushrooms and green beans; continue cooking until heated.
Pour boiling water into blender container. Add gelatin and blend at low speed until dissolved about 1 minute. Combine and add water and ice cubes to make 1 cup. Add to gelatin and stir until ice is melted, then blend in yogurt and vanilla. Chill in dessert glasses or bowl until set, about 1 hour. Makes 5 servings (35 calories per serving).
Dot with butter. Bake at 350° until it bubbles and the butter and brown sugar are melted.
In a mixing bowl, combine first 4 ingredients. Cut in butter until crumbly. Press 1/2 into a greased 9-inch square baking pan. Cover with apples. In saucepan, combine sugar, cornstarch, water and vanilla. Cook and stir until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. Bake at 350° for about 50 minutes or until the apples are tender. Serve warm with ice cream, if desired. Yields 8 servings.
Preheat oven to 400°. Grease 2 baking sheets. Sift 1/2 cup of flour onto wax paper. Heat water, salt and 1/4 cup butter until butter melts. Bring to a full boil. Add sifted flour all at once. Stir over low heat about 1 minute or until mixutre leaves side of pan and forms a ball. Remove from heat and cool slightly. Beat eggs, one at a time, into mixture, beating until smooth after each addition.
Drain the juice from the crushed pineapple. Heat juice until boiling, add jello to dissolved. Add ice cream, stir until smooth. Add crushed pineapple and refrigerate overnight. Stir when ready to serve.
Mix egg into ground beef, blending well. Stir in soup mix. Divide mixture into 6 equal parts and form into balls. Press balls into patties. Fry, broil or grill to desired wellness, topping with cheeses near the end of cooking time. Serve burgers on French bread.
Cook sugar, starch and water until thick. Remove and add strawberry jello. Pour over strawberries in crust and cool.
Blend broth into soup in 2-quart casserole dish. Mix remaining ingredients. Bake at 325° for 40 minutes. Makes 8 servings.
Sift all 5 dry ingredients in mixing bowl. Make a well in center. Add eggs, butter, bourbon, persimmon puree, nuts and raisins. Mix the dough until it is quite smooth. Butter and flour pan; fill about 3/4 full. Bake at 350° for 1 hour. Cool in pan, then turn on rack.
Lightly combine all ingredients and allow to set 1/2 hour. Add more milk for thinner pancakes. Cook on lightly greased hot griddle.
Cook noodles according to directions on package. Drain. Blend chicken, onions and mayonnaise in saucepan. Blend in soups and milk. Heat and stir until smooth. Add cheese and heat until cheese melts. Put noodles into mixture. Transfer to casserole dish and bake at 425° for 20 minutes.
Preheat oven to 400`. Dice chicken and dredge in taco seasoning (may place chicken/seasoning in plastic bag and shake to coat). Saute onion and chicken in margarine until brown. Prepare rice according to directions and drain. In a casserole dish, arrange rice around edges, and place chicken and onions in the middle. Combine tomatoes and salsa and pour over chicken. Sprinkle with cheese. Bake for 40 minutes or until cheese is browned. May be served in warmed fajitas or over taco chips.
Peel and cook potatoes in salted water. Mash until all lumps are gone. Add salt, pepper, onion salt, sour cream and cream cheese. Whip until light and fluffy. Cool. Will keep up to 12 days in refrigerator. Place in buttered casserole and top with grated cheese. Bake at 350° for 40 minutes.
Put into saucepan; add 2 cups hot water. Cook until clear. Cool. Pour over 1 quart of strawberries in a baked pie shell. Top with whipped cream.
Saute onion and margarine in big pot. Put the remaining ingredients in pot and mix well. Pour into casserole dish. Sprinkle cheese on top. Bake at 325° for 30 minutes.
Drain yams; mash well. Drain pineapple; reserve juice. Add juice to yams. Add sugar and butter; beat well. Stir in pineapple and pecans. Coat inside of 1 1/2-quart casserole with Pam. Spoon in mixture. Bake for 20 minutes at 350°. Sprinkle with marshmallows. Bake for 10 minutes longer. Serves 8.
Dissolve yeast in warm water; add sugar, salt, eggs, butter and half of the flour. Beat 10 minutes at medium speed on mixer or by hand. Blend in rest of flour, almonds and fruits. Cover; let rise in warm place until doubled, about 1 hour. Stir down batter by beating 25 strokes. Cover tightly and refrigerate overnight. On well floured board, divide dough in half, press each half into a 10 x 7-inch oval sheet. Spread with 2 tablespoons soft butter or margarine. Fold each in two length-ways, firmly pressing edges in place on greased baking sheet. Brush top with slightly beaten egg whites mixed with 1 tablespoon water. Let rise in warm place until light. Bake at 375° for 20 minutes or until done. When cool, frost and decorate with almonds and cherries. Makes 2.
Saute onions in 1/2 cube butter. Crush crackers and put into pie pan. Melt 1 1/2 cubes butter. Add to crackers. Mix to form a pie shell.
Cook and drain beans. In 1-quart casserole dish, blend soup, milk, soy sauce and pepper until smooth. Stir in beans and 1/2 can onions. Sprinkle 1/2 can onions on top. Cover and bake at 350° for 30 minutes.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine applesauce, sugars, vanilla and Egg Beaters until well blended. Add flour mixture and stir until well blended. Stir in chocolate chips. Bake at 375° for 9 to 11 minutes or until edges are golden brown. Recipe makes 5 dozen cookies. Ultra low-fat.
Cream shortening, sugar and eggs. Mix applesauce, soda and water and add to creamed mixture. Add flour, salt, baking powder, cinnamon, nutmeg and cloves, and mix well. Then add gumdrops, raisins, nuts, and final 1 c. flour. Mix well and bake in 9 inch tube pan at 350° for 2 hours 15 minutes. (Paper bottom and grease sides.) Let cool a few minutes, then remove from pan. This cake is just like fruitcake, but doesn't have the fruits.
Cook sausage until no longer pink. Drain fat. Add carrots, beans, zucchini and onion. Saute until crisp-tender. Season to taste. Cut large cross in each potato. Squeeze until opening is large enough to hold filling. Spoon a generous serving into each. Top with sour cream.
Cook spinach and drain completely. Melt butter; stir in garlic, basil and marjoram. Blend in flour. Add cream, stirring constantly until mixture thickens and bubbles. Remove from heat; stir in spinach. Place mixture in a 2-quart baking dish. Cover spinach mixture with chicken.
Saute butter and onion until transparent; mix remaining ingredients except cheese. Put all into 2-quart casserole; top with cheese. Bake at 350° for 45 minutes.
In a bowl, combine the first 8 ingredients; mix well. Refrigerate until serving. Yield: About 1 cup.
In a large bowl, dissolve Jell-O in boiling water. Stir constantly. Gradually add ice cream until very thick. Some chunks of ice cream may not completely melt, this will give it a swirled look, very pretty. Pour into ready to use crusts. Refrigerate for several hours or overnight. JR prefers them frozen.
Combine flour, sugar, soda, cinnamon and salt in a large bowl. Then add carrots, raisins, cranberries, pecans, coconut and apples.
Sift together flour, salt and soda and set aside. Cream together shortening, sugar and bananas. Add to creamed mixture the eggs and mix. Add flour mixture and mix well. Add nut meats and vanilla. Grease and flour 2 large loaf pans. Divide batter into pans. Bake at 350° about 1 hour, but check it sooner by inserting a straw into the center of the loaves.
Mix bread stuffing, melted margarine and hot water. Place half of mixture in greased 12 x 8-inch dish. Combine cooked chicken, onion, celery and mayonnaise. Place in dish over bread mixture. Top with remaining half of bread stuffing mixture.
Heat oven to 350°. Cut butter into dry cake mix until crumbly. Stir in coconut; pat mixture lightly into 9 x 13-inch pan, building up slight edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon, sprinkle on apples. Blend sour cream and egg yolks. Drizzle on apples (topping will not completely cover apples). Bake 25 minutes or until edges are light brown (do not overbake). Serve warm.
Drain pineapple, reserving 6 tablespoons of juice. Combine flour and sugar and stir in reserved juice in a small bowl. Put pineapple and cheese into a large bowl and stir together. Then add flour mixture and stir. Mix well. Spoon mixture into a 9 x 12-inch casserole dish. Combine melted butter or margarine and cracker crumbs. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes.
Combine first 8 ingredients. Add ground beef. Mix well. Shape mixture into a loaf in a 12 x 7 1/2 x 2-inch baking dish. Bake at 350° about 1 1/4 hours. Makes 6 to 8 servings.
Saute onion in margarine; add other ingredients and mix well. Pour into greased casserole dish; melt 1/4 stick margarine and add 2 cups Ritz cracker crumbs, stir to coat well. Put on top of casserole. Bake at 350° for 30 minutes or until cheese mixture is bubbly.
Brown ground beef. Drain off fat. Add remaining ingredients to beef. Keep warm in a fondue pot. Serve with corn chips or flour tortillas.
Puree all ingredients, except mint, in blender. Put in bowl; cover and	let stand in	refrigerator for 6 hours or overnight.
Beat eggs. Stir in milk. Sift together flour, baking powder, salt and soda and beat in shortening. Dip apple slices into fritter batter and drop into the hot grease.
Mix together milk, egg, oil and vanilla. Set aside. Mix together sugar, flour, baking powder and salt. Add to milk mixture. (Use one of the last four ingredients or your own flavor.) Pour into a greased and floured 9 x 5-inch loaf pan or 3 mini loaf pans. Bake in a preheated 350° oven for 45 minutes or until done.
Combine ingredients; add to a casserole dish. Bake in oven at 325° for 45 minutes. Serve with nacho chips.
Salt and pepper the roast. Brown in 3 tablespoons of oil or shortening. Mix garlic, chili powder, ketchup, Worcestershire sauce and water. Pour this over the browned roast. Add onions. Bake at 350° for 2 1/2 to 3 hours until tender. Serve with rice. Gravy is delicious.
Saute scallops in butter, mushrooms and white wine. Add garlic, cream and tarragon. Thicken with roux. Top with Swiss cheese and broil to a golden brown.
Cut off top or round loaf. Pull inside of bread out (with fork) in dip-sized pieces. Mix ingredients and spoon into hollow loaf. Replace round top; wrap in foil and bake in oven at 300° for 1 1/2 hours. Before serving, place small pieces of bread pulled from loaf on cookie sheet and place under broiler just long enough to lightly toast and harden pieces. Remove lid from loaf and dip pieces into cheese mix. When bread bits are gone, tear off pieces of loaf to eat.
Beat together shortening, sugar and eggs. Add mashed bananas. Add 2 cups flour, 1 teaspoon soda, pinch of salt, vanilla and nut meats. Bake at 325° for 1 1/2 hours.
In a medium size bowl, beat eggs (with a fork for 1 minute). Add sugar; mix. Add Karo syrup. Add melted margarine; mix well. Add the chopped pecans; mix well. Pour into an unbaked pie shell. Top with whole pecans. Bake at 250° for 30 minutes. Turn up to 350° and bake until golden brown (about 20 to 30 minutes).
Rinse breasts	and pat dry. Combine cornflake crumbs, seasonings	and Parmesan cheese in a plastic bag. Dip chicken in milk and place in the bag of crumbs. Shake until coated. Place chicken in foil-lined baking dish and drizzle each piece with melted diet margarine. Bake in preheated 425° oven for 45 to 50 minutes. Yield: 6 servings.
Stir together all ingredients. Spoon into muffin tins and bake at 450° until golden brown.
Melt butter. Put in bottom of a 9 x 12-inch cake pan. Put both cans of cherry pie filling in butter. Sprinkle dry cake mix over that. Add coconut and nuts on top and bake at 350° for 45 to 60 minutes, to golden brown.
Mix soups together. Add beef tips and place in crock-pot. Cook all day. Serve over rice or noodles.
Combine eggs, sugar, Karo, butter and pecans. Bake at 325° or 350° for 40 or 45 minutes.
Mix flour, salt and baking powder together. Combine eggs, milk, potatoes and butter. Beat well, then add to first mixture. Fry as for regular pancakes.
Bring sugar, milk, salt, cocoa and butter to a boil, then add oats, peanut butter and vanilla. Spoon on wax paper. Let cool.
Combine 2 cups flour and 1/2 cup powdered sugar. Cut in margarine with a pastry blender until mixture resembles cornmeal. Spoon flour mixture into 13 x 9 x 2-inch baking dish; pressing mixture evenly and firmly into bottom of dish. Bake at 350° for 20 to 25 minutes or until crust is lightly browned. Combine 1/2 cup flour and baking powder; set aside. Combine eggs, 2 cups sugar, and lemon juice; beat well. Stir dry ingredients into egg mixture and pour over baked crust. Bake at 350° for additional 25 minutes or until lightly brown and set. Cool on wire rack. Sprinkle with 1/4 cup powdered sugar and cut into bars. Yields about 2 dozen bars.
Cream Crisco and sugar together. Add eggs, beating after each one. Sift dry ingredients together and add to cream mixture. Bake in tube pan for 1 hour and 20 minutes at 350°.
Prepare potatoes as you would for mashed potatoes, then add other ingredients. Put in baking dish. Sprinkle with paprika. Bake 30 minutes at 350°.