HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water and set aside. Cream next three ingredients with fork. Add egg and cream again. Add dissolved yeast to this mixture. Then add flour. Mix until well blended. Put a small amount of oil in large bowl; coat sides. Put mixture in oiled bowl. Let rise 2 hours or doubled. Punch down and roll out on floured surface to about 1 1/2 inches thick. Place on baking sheet close together and let rise 2 hours. Bake at 375° for 15 minutes.
Microwave bacon on High 2 to 3 minutes. Drain bacon. Add okra and onion to small amount of bacon drippings. Cover and microwave on High 9 minutes or until tender-crisp, stirring after 4 minutes. Add tomatoes and next 4 ingredients. Cover and microwave on High for 3 minutes. Let stand covered 5 minutes. Sprinkle crumbled bacon on top.
Melt red hots in boiling water. Add gelatin and stir in applesauce. Chill until firm in an 8-inch mold or pour into individual serving dishes. Unmold on plate. Serve with whipped cream or sour cream.
Brown the chicken in butter or margarine. Remove the chicken and add the onion and rice to the pan; brown, stirring. Add the soups, carrots and frozen peas. Salt and pepper to taste. Put the chicken in a baking dish and cover with soup mixture. Bake for 1 1/2 hours at 350°.
Take love and loyalty; mix thoroughly with faith. Blend it with tenderness, kindness and understanding. Gently stir in forgiveness. Add friendship and hope. Season heavily with work, play and laughter.
Peel and dice sweet potatoes. Boil sweet potatoes until tender. Drain sweet potatoes and mash potatoes until smooth, using milk, butter, salt and pepper. Mix in crushed pineapple. Bake in a 9 x 13-inch dish. Top with marshmallows and bake for 15 minutes.
Cut zucchini in half, scoop out pulp and dice. Saute in butter with mushrooms, carrots, onions, salt and pepper. Stir in cheese. Fill shells, place in narrow baking dish. Pour water around the zucchini. Cover with foil and bake at 375° for 20 minutes.
Bake pie shell for 3 minutes. Remove from oven and gently prick with fork. Bake 5 minutes longer. Let cool on a rack. Place ham in pie shell. Top with cheese and sprinkle with nutmeg. Beat eggs until foamy. Stir in half and half and seasonings. Pour over cheese and ham. Bake at 350° for 45 minutes or until firm.
Preheat oven to 350°. In a food processor or blender puree 2 bananas. Spray a shallow 2-quart baking dish with cooking spray; add bread cubes.
Mix all together and bake in 3 layers at 350° for 20 to 25 minutes.
Soak pickles in mixture overnight. Boil pickle mixture 40 minutes. Put in jars and seal. This recipe is really good for overgrown cucumbers.
Combine sugar and cereal. Melt peanut butter and butter; pour over dry ingredients, then mix. Shape into bite size balls. Melt chocolate bits and paraffin in double boiler over low heat. Dip balls in chocolate. Place on waxed paper to cool.
Let eggs and butter sit until they are room temperature. Cream together butter and Crisco. Add eggs, one at a time, creaming after each other. Add brown sugar. Sift together flour and baking powder. Add flour and baking powder mixture alternately with milk to sugar mixture. Bake in greased and floured tube pan for 1 1/4 to 1 1/2 hours at 325°.
Mix potato flakes, sour cream and water. Press mixture firmly in bottom of a 9 x 13-inch pan. Brown beef; pour off excess fat. Drain corn and add with remaining ingredients except cheese. Spoon meat over potato mixture. Top with cheese. Bake at 350° for 30 minutes.
Line 15 cupcake pans with cupcake liners. Place a vanilla wafer in bottom of each liner.
Beat all ingredients together (except oleo) and pour into the buttered pan. Bake at 350° until done.
Brown meat and onion in large skillet on medium-high heat; drain fat. Stir in water, ketchup, mustard, salt and pepper. Bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let stand 3 minutes or until cheese melts. Garnish with lettuce, pickles and tomato slices, if desired.
Separate grape bunches into small clusters. Wash and pat dry with paper towels. Dip grapes into egg whites. Combine gelatin and spice. Sprinkle over grapes. Dry on cake rack or baking sheets in cool place. Makes 12 servings.
Combine chicken and 1/2 cup enchilada sauce; cook until chicken is done. Stir in green chiles. In a separate skillet bring remaining enchilada sauce to a boil and remove from heat, dip each tortilla into heated sauce to soften. Spoon 2 tablespoons chicken and 1/4 cup cheese down center of tortilla. Roll, place tortillas, seam-side down in a 12 x 8-inch baking dish. Pour remaining enchilada sauce over top and sprinkle with remaining cup of cheese. Bake 20 minutes at 350°. Makes 4 servings.
Brush cooking oil over the fish and sprinkle with paprika and a liberal amount of garlic powder. Place the fish about 3-inches from the heat source and broil about 10 minutes on each side. A sprinkle of lemon juice will improve the flavor of the fish.
In large frying pan (with lid), saute onion, green and red pepper and diced celery in hot olive oil/oleo mixture, until soft. Add tomatoes, corn, okra, diced ham and/or chicken. Simmer 20 minutes. add shrimp; simmer 7 minutes. Test shrimp for doneness.
Separate cabbage leaves and blanch in boiling water until limp. Remove and drain. Cut into large leaves, removing tough vein. Mix together ground beef, rice, salt, pepper, onion, cinnamon and basil. For each roll, use an amount about the size of a finger. Squeeze together and place on leaf. Fold in tips of leaf and roll. Put in heavy pot and arrange in layers. Add tomatoes, water to cover, 1 chopped clove garlic and sliced lemon, arranging on top of rolls. Put a plate on top of cabbage rolls to anchor them. Cook slowly for about 1 hour.
Place peaches in shallow baking dish, about 1 1/2-quart capacity. Combine sugar, flour, cinnamon and salt. Sprinkle over peaches. Add lemon juice and dot with butter. Cover with pastry, rolled thin, to fit the top. Cut gashes in pastry for steam to escape. Brush with milk. Bake in hot oven at 400° for 35 minutes or until peaches are tender.
Melt margarine over medium heat and remove. Blend sugar, cocoa, milk and add to melted margarine. Cook for 2 minutes after full boil begins. Remove from heat. Add vanilla and quick oats. Mix well. Drop from spoon onto greased cookie sheet. Refrigerate until ready to serve as refreshments.
Cook noodles. Brown beef and drain. Stir in remaining ingredients. Heat slowly until bouillon cube is dissolved. Transfer to large mixing bowl before adding noodles. Stir in noodles. Pour into greased 8 x 12 x 1/2-inch baking dish. Bake at 350° for 1 hour.
In a large bowl, toss together the bread cubes or crumbs, giblets, almonds, sunflower seeds, celery and onion. In a small bowl, combine the melted butter, chicken broth and Spike or seasoning salt. Pour over the bread cubes mixture and toss to combine well. Place in a buttered baking dish and bake, covered with foil for the last hour the poultry is cooking. If you want crunchy stuffing, remove the foil for last half hour of baking. Serves 4 to 6.
Place cucumbers, onions and pepper in large pot. Combine sugar, vinegar and spices. Add to mixture in the pot. Bring to a boil, stirring to mix. Place in hot Ball jars, leaving 1/4-inch space at top. Process 15 minutes in hot water bath to seal jars.
In medium bowl, combine crust ingredients. Mix on low speed until blended. Pat into ungreased 8 inch square baking pan. Bake for 15-20 minutes or until brown on edges.
Grease cookie sheet, 10 x 15 x 2-inch. Line with wax paper. Grease paper. Preheat oven to 350°. Beat until creamy the eggs and sugar. Add pumpkin, soda, cinnamon and flour. Pour batter on cookie sheet. Sprinkle with chopped nuts if desired. Bake at 350° for 15 minutes. Sprinkle powdered sugar on tea towel. Remove cake from oven and flip on towel. Remove wax paper. Roll in log shape and set aside to cool for 1 1/2 hours.
Put in roaster. Cover and cook at 300° for 6 to 7 hours.
Mix all ingredients well; pour into unbaked pie crust. Bake at 300° for about one hour.
Blend cream cheese, sugar and pineapple together until smooth. Take 2 slices of white bread and strip off crust. Smooth cream cheese mixture onto one slice of bread. Make into sandwich. Then cut into 4 halves. Repeat until all mixture is gone. Great appetizer.
In double boiler heat chocolate chips, water and vanilla until melted. In separate container sift flour and soda. In another bowl blend with a spoon shortening, egg and brown sugar. Mix dry ingredients to shortening. Mix chocolate into mixture. Take frozen marshmallows and wrap dough around each, one at a time. Bake on ungreased sheet at 400° for 5 to 10 minutes.
Crush cookies; save 1 cup for the top. Melt butter; mix with cookie crumbs. Press in an 11 x 14-inch pan. Mix 3 cups of milk and pudding mix. Mix cream cheese with pudding and fold in Cool Whip. Spread this over the pressed cookie crumbs, then sprinkle with 1 cup of cookie crumbs. Keep in refrigerator.
Peel, core and slice pears. Cover with water and cook until tender but firm. Drain water completely and pack pears in hot jars.
Arrange in a 9 x 13-inch baking dish in this manner: Lay chops in single layer on the bottom. Sprinkle onions and garlic over this. Arrange potatoes over this. Sprinkle with salt and pepper. Pour the 2 cans of tomato sauce over top. Refill the cans with water and pour over. Bake in oven at 400° for 1 hour until fork goes through potatoes and meat easily.
Clean beans. Soak overnight. Drain off soaking water. Put in large pot all ingredients. Cover with water. Bring to a boil. Turn down and simmer several hours until beans are tender. Remove bay	leaf. To thicken, remove about 1 cup soup and mash by hand or put in processor. Return to soup and stir in.
Pour drippings from pan into large measuring cup. Remove 1/2 cup fat from drippings to saucepan and discard remaining fat. Add enough liquid to drippings to make 4 cups. Mix flour and small amount of drippings or broth to make thin paste. Over low heat, stirring constantly, add the thin flower paste to liquid and simmer until thickened.
Soak pinto or white beans overnight. Drain, then cook in 6 quarts water until tender. Heat olive oil in large soup pot over medium heat. In the order given, add the following, stirring after each addition: onions, celery, carrots, garlic and cabbage. Add the cooked beans or potatoes, 4 gallons hot water, the canned tomatoes, salt and pepper. Cook at a simmer until vegetables are tender, about 1 hour. Add water, if too thick. As with most vegetable soups, one can vary ingredients according to taste and availability.
Add 3 slices of bread, moistened with milk, to meat. Form into small meatballs. Mix together rest of ingredients to form sauce. Add meatballs to sauce. Bring to a boil and simmer for 45 minutes to 1 hour.
Brown ground beef in microwave at 100% for 5 minutes. Drain off excess grease. Add remaining ingredients and microwave at 100% for another 3 to 5 minutes. May brown beef in skillet and add ingredients.
In large kettle or Dutch oven, combine first 8 ingredients. Simmer covered for 30 minutes. Add meat and continue to simmer covered for 3 1/2 to 4 hours. Replenish water if necessary.
Cook linguini as package directs, drain and put into a large bowl. Pour in Italian dressing. Stir together well, then add Salad Supreme spice, pepperoni and green pepper. Mix well. Chill in refrigerator an hour or longer. Serve chilled.
Preheat oven to 425°. Melt drippings in shallow baking pan. While drippings melt, beat egg, then add dry ingredients. Mix well with milks and add cracklings. Add excess drippings to other ingredients and stir well. Pour into pan and bake for 20 to 25 minutes or until golden brown.
In a skillet, brown chops; remove. Saute onion and apple until golden brown. Stir in sauerkraut, beer, caraway seed and bay leaf. Return chops to skillet, cover and simmer 1 1/2 to 2 hours.
Combine mashed avocados with remaining ingredients. Yields 1 1/2 cups.
Bake at 400° for 15 minutes and then at 375° for 45 minutes.
Cook pasta; drain. Stir butter into hot pasta. Stir in Parmesan and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate.
Melt margarine and shortening. Cream with sugars. Add vanilla and eggs. Add rest of ingredients. Drop by tablespoon on greased cookie sheet. Bake at 350° for 15 minutes.
Cut zucchini about 1/8-inch thick. Place 1 cup water in a small bowl and gradually add the flour, sifting the flour through a sieve. Continually blend the mixture with a small hand beater. Continue to add flour until the batter has the consistency of sour cream. Heat vegetable oil in skillet (3/4-inch deep) over high heat. When hot, place zucchini slices in a pan to cover the bottom. Allow slices to float. When golden, turn them over and brown the other side. When both sides are golden, remove from skillet with a slotted spoon; place on a plate with paper towels. Sprinkle with salt and serve as soon as possible.
In a finger bowl, mix all spices and rub into the meat. Coat the meat with flour. In a large pot (Dutch oven), heat shortening or bacon fat. (Browning tip: Heat pot first, then add shortening. To see if shortening is hot enough, sprinkle with cold water. If it sizzles, temperature is right for quick browning.) Brown meat in pan on all sides. Add water with beef bouillon cubes, halved onion, Worcestershire sauce and wine. Cover and simmer for 2 1/2 hours on low heat. About 1 hour before it is finished, peel and quarter potatoes and add to pot.
Layer in a 9 x 13-inch pan. Bake 45 minutes at 350°.
Form first 4 ingredients into balls and place in casserole dish. Add tomato soup, onion and chili powder. Bake until done.
In a large saucepan or iron skillet, mix your flour, cocoa and sugar together. When mixed up, pour some milk (not a lot, just enough to make the mixture into a liquid) into your saucepan or skillet. Taste your mixture and add sugar or cocoa, if needed for your taste preference. Turn your stove to medium temperature. Pour the 4 cups of milk into the mixture. Stir the gravy. The gravy will get thicker the longer it stays on the stove, so if you don't like your gravy too thick, make sure to check ever so often. When done, pour over hot buttered biscuits and enjoy.
Brown beef and onion; drain and set aside. Drain all the canned vegetables and mix with ground beef in a casserole dish along with cheese. Mix corn bread according to directions on back of package; then spread over casserole and bake at 400° for 20 to 30 minutes.
Preheat oven to 350°. Put the can of fruit into a 13 x 9-inch pan. Mix the Bisquick and sugar together. Add the milk and vanilla. Pour over the fruit. Add the margarine. Sprinkle with cinnamon. Bake at 350° for 25 to 30 minutes or until brown.
Combine crushed vanilla wafer crumbs, margarine and pecans. Shape into balls and roll balls in powdered sugar. Dip into orange juice and roll in coconut. Chill.
Preheat oven to 325°. Melt margarine in 9 x 13-inch pan. Sprinkle in crumbs. Next, sprinkle coconut on top of crumbs (don't mix). Pour milk evenly on top of coconut. Bake 22 minutes and remove from oven. Melt chips and peanut butter for 2 minutes in microwave. Stir until smooth. Spread on top of baked layers while both are still hot. Cool before cutting.
Cook beans in 6 cups water in a large saucepan. Bring to a boil and let boil for 2 minutes. Remove pan from heat. Let stand for 1 hour. In large, fat casserole or soup kettle, saute onions, carrots, leeks and garlic in oil only until wilted. Place pork butt on top of vegetables. Add beans with their cooking liquid. Stir in 6 additional cups of water with parsley, salt, thyme, pepper, bay leaves and cloves. Cover and simmer 1 1/2 hours. Stir in potatoes, turnips and cabbage; bring to a boil. Cover and simmer 1 hour or until vegetables are tender. Remove pork; cut into small pieces and return meat to soup and reheat. Discard bone. Makes 6 1/2 quarts.
Mix all together and bake in greased and floured 9 x 13-inch pan. Bake at 350° until lightly browned (35 to 45 minutes).
Microwave sugar, cocoa and water on High until mixture boils. Stir in coffee and milk. Serve over crushed ice.
Remove seeds from chili peppers. Place a layer in a casserole. Sprinkle with 1/2 of both cheeses. Add another layer of chili peppers, with rest of cheese. Beat eggs, flour, salt and milk until smooth; pour over peppers and cheeses and bake at 350° for approximately 45 minutes.
Stir together	in pot the egg	yolks,	sugar,	lilikoi juice and cornstarch. Cook over low flame until custard consistency. Add gelatin that has been dissolved in 1/4 cup water; mix until dissolved. Remove from heat and cool. Beat egg whites with cream of tartar until stiff peaks form. Add 1/4 cup sugar slowly while continuing to beat egg whites. Fold lilikoi mixture, cooled to room temperature, into egg whites. Pour into cooled pie crust. Refrigerate until solid, 4 hours. Top with whipped cream and serve.
Drain beans and diced mushrooms. Mix soup, beans and mushrooms and put in casserole.* Bake at 375°. When this starts to bubble, put onions on top and place in oven until onions are hot. Serve immediately.
Grease 13 x 9-inch pan. Mix all ingredients together and spread into pan. Bake at 350° for 40 to 45 minutes. Cool. Cut into squares. A very tasty appetizer.
Mix well first 3 ingredients. Add cereal and mix well. Roll into small balls (1-inch). Place in refrigerator until chilled. Melt chocolate chips and paraffin. Dip balls in mixture. Place on wax paper lined cookie sheet. Refrigerate until chocolate sets. Store in airtight container in refrigerator.
Prepare cake according to package directions. When done, remove from oven. While hot, poke holes in cake using wooden spoon handle. Mix together the cream of coconut and Eagle Brand milk; pour over cake while cake is still hot. Allow to cool before frosting.
As you pick up each item, put it in a large mixing bowl while mixer is running. Beat until batter is smooth. Put in a greased tube pan and place in preheated oven at 350° for 1 hour and 15 minutes or until a toothpick comes out clean. Guaranteed delicious!
Mix all together in large bowl. Can be topped off with picante or salsa. Delicious.
The breasts should be cut in two and the legs disjointed. (All breasts can be used. It is a matter of taste.) Season the pieces of chicken with salt, pepper and paprika. Butter a shallow baking pan or dish that is large enough to accommodate the pieces of chicken without one being on top of the other.
Line a cookie sheet with foil. Take 1 inner package from a box of graham crackers; break along the perforations. Place in cookie sheet, all sides touching. In a saucepan, melt butter, margarine and sugar. Bring to a boil and stir; boil for 3 minutes. Pour over crackers; sprinkle with 1 cup finely chopped walnuts. Bake at 350° for 8 minutes.
Blend shortening and sugars. Beat in eggs and vanilla. Sift dry ingredients and add to the mixture. Mix well. Stir in 1/2 cup M&M's. Drop from teaspoon onto ungreased cookie sheet. Place the rest of the M&M's on top. Bake at 375° for 10 to 12 minutes.
Grind pickles and pimientos. Drain thoroughly between paper napkins. Cream the softened cheese. Blend cheese with sour cream or mayonnaise. Add drained pickles and pimientos. Remove crusts from bread. Spread filling between 3 slices of bread. Wrap in waxed paper. Refrigerate for several hours before cutting into slices. Trim ends. Yields 100 thin ribbon sandwiches.
Combine all ingredients in bowl; mix well with fork. Pat gently into bottom and sides of one or two greased 9-inch pie plates.
Follow directions for brownie mix. Bake in a 9 x 13-inch baking dish or in a well-greased pizza pan. Do not overbake. Immediately pour marshmallows evenly on top of brownie. Sprinkle candy pieces and peanuts on top. Drizzle with caramel ice cream topping. Cut into squares.
Cream butter and sugar, then add rest of ingredients, except egg whites. Beat egg whites until stiff, but not dry. Fold into mixture. Pour into uncooked pie shell and bake at 425° for 15 minutes. Reduce heat to 350° and cook for 30 minutes or until done (pie is done when a knife inserted in center comes out clean).
Arrange chips in shallow baking dish. Pour salad dressing over chips. Sprinkle cheese and green onions evenly over chips and dressing. Bake at 350° for 8 minutes or until cheese is melted slightly. You can also heat in microwave instead of oven. Put on High for 2 to 3 minutes or until cheese is slightly melted. Additional topping suggestions: sliced ripe olives, jalapeno peppers and diced bell peppers.
Melt cheese and mayonnaise; mix in hash browns with onion. Place in greased 9 x 13-inch pan. Bake at 350° for 1 hour, uncovered.
Wash bird and pat off moisture. Combine garlic powder and pepper. Cover the turkey inside and out with garlic and pepper mixture. Wrap the bird in heavy duty foil lengthwise, then sideways, rotating directions with 10 to 12 layers.
Wash and cap berries. Set aside to drain. Mix together sugar, jello, starch first, then add water, stirring until mixed well. Then cook on top of stove until thick and glossy.
In a large bowl, combine the first seven ingredients. Dip chicken in butter and then into crumb mixture. Place in a greased 15 x 10 x 1-inch baking pan. Bake, uncovered, at 400° for 20 to 25 minutes or until chicken is tender and juices run clear. Yield: 6 servings.
Sift first 4 ingredients together in a bowl, and set aside. Combine 2/3 c. milk, eggs, and 1/2 c. melted and cooled margarine in a separate bowl, stir into dry mixture. Turn dough out onto a lightly floured board, and roll into a 1/2 inch thick rectangle, about 12 X 16 inches. Using a pastry brush, spread remaining 1/4 c. melted margarine over dough. Sprinkle with 1/2 c. sugar and cinnamon. Roll as for a jelly roll, and seal edge. Cut into 3/4 inch slices. Place slices flat, sides touching, in a greased 9 X 13 inch pan. Bake in a 375 degree oven for 25 to 30 minutes, or until golden. Combine powdered sugar and vanilla in a small bowl; stir in enough milk to make a thin icing. Drizzle over hot rolls. Yield: 18 rolls.
Add enough water to beef consomme to make 2 cups liquid. Mix all ingredients together and bake, covered, at 325° for 1 hour.
Boil chicken breasts and chop or shred. Set aside. Mix together soups, milk, green salsa and onion. Set aside. Cut corn tortillas into strips. Set aside. Layer into crock-pot 3 times: sauce, tortillas (crisscrossed), chicken, Cheddar cheese and olives. Cook in crock-pot on high for about 5 to 6 hours.
Bring juice to boil. Add Sure-Jell. Boil one minute; add sugar. Boil until juice clings to spoon. Pour into clean jelly glasses. Cool. Top with melted paraffin.
In a large skillet, brown turkey and onion. Cut carrots and potatoes in chunks. Place on top of turkey. Add 2 tablespoons water. Steam over medium heat while you fix the other vegetables. Add remaining vegetables. Bring to a boil. Reduce heat and simmer until done. Add salt, pepper and oregano to taste.
Mix sugar, egg yolks, cream and milk. Add vanilla and beaten egg whites. Freeze.
Mix all ingredients except the bread crumbs and pour into greased 9 x 9-inch pan. Top with butter bread crumbs. Bake at 350° for 40 minutes. Freezes well. For microwave, cook on full power for 10 minutes. Bread crumbs may be browned under the broiler. Serves 6 to 8.
Cook undrained oysters and salt until edges of oysters curl. Stir in milk, cream and paprika; season to taste. Top with pats of oleo.
Mix this all in a large bowl. It will seem like a lot for a 9 x 13-inch dish, but it will bake down. Bake at 350° for 45 minutes.
Mix flour, salt and pepper. Coat meat with flour mixture. Dip meat in egg and water. Dip in crumbs, cheese and basil leaf mixture. Brown in oil. Combine tomato sauce, garlic and oregano. Cover with foil. Bake at 350° for 1 hour and 10 minutes. Put Mozzarella on top. Bake for 3 to 5 minutes. Serve over noodles.
Roll chicken livers in flour and salt and pepper. Roll bacon around livers and hold with toothpicks. Put in oven and bake on 350° for around 15 minutes. Put on dish and garnish with slices of onions.
Combine. Bake at 350° for 1 hour. Remove from pan and let stand 5 minutes before serving.