HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put sugar, milk, cocoa and butter in saucepan on medium heat. Cool 1 minute. Add salt and vanilla. Mix peanut butter and oats together and add to first mixture. Spread on foil by tablespoons.
Put all ingredients in blender or food processor, adding onions and peppers first. Flash blend just briefly until peppers and onions are well chopped and combined with tomatoes. Salsa will be soupy. Chill 30 minutes to 1 hour until thickened. Serve with chips, tacos, baked potatoes, etc.
Cook and stir meat, pepper and seasonings. Mix in large skillet on medium-high heat until meat is browned. Stir in water, beans and tomato sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Stir in corn. Return to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir. Serve with shredded cheese, chopped onion, sour cream and salsa. Makes 6 servings.
Combine rice, water, 1 1/2 cups skim milk, sugar and salt in saucepan. Bring to a boil while stirring constantly. Reduce heat, cover and simmer about 25 minutes or until rice is tender. Combine remaining skim milk, egg substitute and vanilla; beat slightly. Add to cooked rice and continue cooking over low heat until thick and creamy (about 10 minutes more). Fold in raisins. Spoon into dessert dishes and sprinkle with cinnamon. Makes 4 servings.
Arrange chicken in pan; sprinkle with mint, rosemary, salt and pepper. Now pour wine, Worcestershire, honey and oil mixture around chicken; add mushrooms to top of chicken and pecans final layer. Cover with foil; bake at 350° for 1 1/2 hours.
Stir flour into melted butter. Add nutmeg, orange juice and sugar and mix. Put chopped apples in unbaked pastry shell. Pour above mixture over them and top with strips of pastry or full top which has several vents cut into it. Bake at 450° for 15 minutes. Reduce heat to 300° and bake 25 to 30 minutes.
Press coconut and pecans into 9 x 13-inch greased pan. Add cake mix. Mix sugar, cream cheese and oleo well. Spoon this over the cake mixture.
Cream butter, shortening and cream cheese; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition.
In Dutch oven, cook meat until brown. Add chopped onion, green pepper and celery; simmer slowly. Add beans, tomatoes, tomato paste and spices. Simmer slowly for 1 1/2 hours. Freezes well.
In a Dutch oven cook salt pork or bacon over medium heat until fat has been rendered. With a slotted spoon remove the bits of pork and reserve. Add the onion and cook, stirring frequently until onion is transparent (about 5 minutes). Add potatoes, clam broth, salt and pepper. Simmer until potatoes are tender but not mushy (about 15 minutes). Add clams and simmer for 5 minutes. Add milk, butter and reserved pork pieces. Heat, but do not allow to boil after milk has been added. Adjust seasoning as required.
Scrub feet thoroughly; singe if necessary. Cover with cold water. Add vinegar and heat to boiling. Skim. Add seasonings and simmer 2 hours. Cool in liquid and serve cold.
Mix cake mix, pudding mix and poppy seed well. Add eggs, oil and water. Blend together. Bake in angel food cake pan, greased and floured. Bake at 350° for 45 minutes. When done, sprinkle with powdered sugar while warm.
Mix jello and boiling water and allow to thicken slightly. Cream the sugar and cream cheese. Add the whipping cream and beat until fluffy. Add thickened jello. Beat until well blended. Stir in nuts and pineapple. Pour into mold. Chill 2 hours or overnight.
Dissolve sugar in hot water. Let cool. Mix and freeze together with all ingredients except ginger ale.
Beat eggs. Add sugar, oil and vinegar. Sift flour, soda and salt together. Add flour and milk to mixture. Add vanilla and food coloring. Bake for 30 minutes at 300° to 350°. Makes 3 layers or sheet.
Heat oven to 350°. Mix 1 cup baking mix and the powdered sugar. Cut in margarine. Press in ungreased square pan, 8 x 8 x 2-inch. Bake until light brown, about 10 minutes.
Cream the soft margarine and sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and then add flour. Pour in tube pan or Bundt pan and bake in a 350° oven for 35 minutes. Reduce heat to 325° until done. This makes a good, heavy pound cake.
Mix water and soy sauce in skillet or stir-fry skillet. Add remaining ingredients. Cook on medium heat about 10 to 15 minutes. Serve over cooked Minute rice (follow instructions on box), green beans, cooked cabbage and carrots. Low in calories.
Mash the garlic cloves in a bowl big enough to hold tomatoes. (I use the garlic press, then mash them.) Squeeze or pour lemon juice. Sprinkle liberally with salt and mix well. Add about 2 tablespoons olive oil and a dash of Italian dressing if you like. Add tomatoes and toss. Add more oil or dressing if the tomatoes aren't thinly coated. Add basil, about 15 leaves. Chill. Toast the bread and serve with extra virgin olive oil and the tomato mix. If you want to toast the tomatoes already spread on the bread, DO NOT add basil until you remove it from the oven.
Open the bun up and lay on a cookie sheet. Put the crab (munch up the crab for a better spread) on next. Top with Swiss cheese. Bake it in the oven until it is good and hot. You can tell its doneness when the cheese is melted and the bun is toasty.
Slice cucumbers and onions very thin. Sprinkle salt over them and let stand for 2 hours. Boil sugar and vinegar until sugar dissolves. Let cool. Drain cucumbers and onions. Add celery seeds and mix together. Put this mixture in 1 pint freezer containers. (This will be approximately 2 containers.) After sugar and vinegar mixture is cooled, pour over cucumbers. Seal containers and freeze.
Cut each biscuit in half. Roll into pencil shape, about 4 to 6-inches long. Place on ungreased cookie sheet; brush with beaten egg white. Sprinkle with salt. Bake at 400° for 12 to 15 minutes until golden brown. Makes 20 bread sticks.
Mix with spoon. Cut apples into slices and put in salt water to keep from discoloring. You may also use other fruit.
Mix and pour into graham cracker crusts. Put in refrigerator overnight. Makes 2 pies.
Chop fine the nuts, prunes, raisins and Grape-Nuts. Mix jello and boiling water. While mixture is hot, put in all the other ingredients. Mix gently. Refrigerate until set. Serve with whipped cream. This is rich and delicious.
In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, water, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
Pare yam and cut in several pieces. Add enough water to cover and cook until tender. Drain, saving 1/4 cup of water in which yam was cooked. Cool yam-water to lukewarm and dissolve the yeast in it. Mash yam; then beat in salt, sugar and butter vigorously. Heat milk until a film shines on top; skim. Stir into yam mixture and cool to lukewarm. When right temperature has been reached, add the softened yeast. Stir in flour, a cupful at a time, until dough is thick enough to knead. Lift onto a floured board and knead until smooth and elastic. Place in a greased bowl. Cover with a tea towel and let rise in a warm place until double in size. Bake in preheated oven at 425° for 13 to 15 minutes.
Mix fudge marble cake as directed on package. Pour into 13 x 9-inch pan. In separate bowl, mix Ricotta cheese, sugar, eggs and vanilla well. Spoon cheese mixture on top of unbaked cake. Bake at 350° for 1 hour. Remove from oven and cool. Frost with following recipe:
Layer chicken breasts (that have been torn apart). Next, layer onions, bell peppers, cubed cheese and 3/4 crushed chips. Then layer mushroom soup, chicken soup, Ro-Tel and broth. Put rest of chips over all. Cook 30 minutes at 350°.
Bake at 425° for 10 minutes, then at 325° for 45 minutes.
Preheat oven to 350°. Combine pie filling, cake mix, eggs and almond extract in large bowl. Mix until well blended. Spread mixture into a lightly greased and floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake 20 to 25 minutes or until done. Cool. Combine sugar, milk and margarine in small saucepan. Mix well. Bring to a boil and boil for 1 minute. Remove from heat, add chocolate chips. Stir until melted. Spread over cooled brownies. Cool completely and cut into bars.
Put all the ingredients in the inner pan in order for your machine. Select bread setting, medium setting (I thought it came out a little well done and will put it on light next time), and press start.
Blend and use with cauliflower, carrots, tomatoes, green peppers and broccoli.
Preheat oven to 350°. Blend cheese and margarine with mixer until creamy. Stir in flour and baking powder, kneading until a stiff dough forms. Knead in caraway seed. Roll dough into large marble sized balls. Place on an ungreased cookie sheet and flatten slightly with a fork. Sprinkle with salt. Bake about 15 minutes until pale golden. Serve hot or at room temperature. Makes 40. Store airtight or freeze unbaked, thawing to bake as directed.
Wash and trim asparagus. Bring water and chicken broth to a boil. Add asparagus and cook covered 10 to 15 minutes until crisp tender. In small pan, heat and stir margarine, garlic powder and sesame seeds over low heat for 5 minutes or until seeds are golden brown. Add lemon juice and salt. Drain asparagus and pour lemon mixture over hot asparagus and serve immediately.
Mix all of the ingredients with hands. Spread in ungreased pan (9 1/2 x 13-inch) and bake for 1/2 hour or until edges are brown. Cool 10 minutes before cutting into bars. Makes 12 good sized bars.
Sift dry ingredients together. Stir all others in order given. Pour into greased 9 x 13-inch pan. Bake at 325° for about 40 minutes. While cake is baking, make glaze.
Brown ground beef; drain. Add taco seasoning, water and kidney beans. Simmer 5 to 10 minutes. When ready to serve, combine all ingredients with meat mixture in large bowl. Toss well.
Brown the cubed chicken pieces and onion in oil. Add seasoning to taste. Add soup, gravy and mushrooms to chicken. Simmer 20 minutes. Serve over noodles.
Brown beef in butter. Add beer, basil, salt and pepper. Cover and simmer 45 minutes. Stir in gravy. Mix and cook 5 to 7 minutes. Serve with hot, cooked egg noodles.
In a large bowl, combine hash browns with cheese, soup, sour cream and onion. Spread in 9 x 13 baking dish that has been sprayed with Pam. Combine crushed cornflakes with melted margarine. Spread on top. Sprinkle with savory and paprika. Bake uncovered in 350° oven for 50 to 60 minutes or until bubbly.
Mix all ingredients. Place in casserole dish. Top with butter and crackers. Bake at 350° for 1 hour.
Mix and refrigerate for 24 hours. Separate into 4 parts and roll into logs. Bake, uncovered, in broiler pan, at 350° for 1 hour.
Combine the soup, lemon juice and gelatin over heat, stirring until gelatin is dissolved and mixture is warm. Add cream cheese and blend well; add mayonnaise and blend well. Add crab meat, celery and onions and mix well. Place mixture in a mold and refrigerate until jelled.
Mix all together. Pour into a well-greased pan (8 x 8-inch). Bake at 400° for 35 minutes.
Cook spinach in small amount of water. Salt and pepper to taste. Beat eggs and add 1/4 of spinach water, cottage cheese and flour. Season with nutmeg and mustard or lemon juice. Add drained spinach. Bake in a greased baking dish for 30 minutes at 350°. Serves 7 or 8.
Boil noodles until tender. Brown hamburger; add salt, pepper and garlic to taste. Drain hamburger and add the tomato paste. Add water until it looks creamy. In a cake pan put some meat on the bottom, then put a layer of noodles, next layer put two kinds of cheese and then repeat. Fill to top. Put in a 350° oven, covered, for 1 hour. Then serve.
Cream together the butter and sugar. Add egg, dry ingredients sifted together, milk, coffee and vanilla. Pour into an 8 x 8-inch pan (lightly greased) and lined with wax paper. Bake 40 minutes in a 350° oven. Cool and top with whipped cream
Cook the pineapple and sugar together 3 minutes after it comes to a boil. Add the Jell-O and dissolve. Add softened cream cheese and mix until cheese is blended thoroughly. Set aside to cool. When cool, add the whipping cream (maraschino cherries, if you desire). Pour into buttered mold and refrigerate for several hours.
Combine all ingredients. Whip thoroughly. Cover and allow to marinate 24 hours. Keep mixed. Store in large wine bottles (glass). Place in refrigerator.
In saucepan, cook cabbage in boiling water 10 minutes; drain. In 1 1/2-quart shallow baking dish (10 x 6 x 2-inch), arrange cabbage. Combine soup, milk, apple and caraway; pour over cabbage. Arrange knockwurst between cabbage wedges. Bake at 400° for 25 minutes or until hot. Stir sauce before serving. Makes 4 servings.
Boil water; add oats. Let stand for 20 minutes. Cream margarine and sugars; add well beaten eggs. Mix altogether. Add vanilla, flour, cinnamon, salt and soda. Bake at 350° for 35 minutes in a well-greased and floured 9 x 13-inch pan.
Combine sugar, flour and nutmeg. Beat in eggs. Add rhubarb. Put into bottom crust in 9-inch pie pan. Dot with margarine; put on pie crust top and make steam vents. Bake at 400° for 50 to 60 minutes.
Mix all ingredients. Lightly spread in shallow greased pan. Bake in preheated (350°) oven for 25 minutes or until macaroon-like crust forms on top. Serve warm or cold with whipped cream. Serves 6.
Cream shortening and brown sugar; beat in 2 eggs. Mix well. Add sour milk, then dry ingredients. Mix well. Add nuts, dates and cherries. Chill 1 hour. Drop on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Cook noodles until done in salted water and drain. Brown beef and garlic in oil. Stir in tomatoes, sauce, onion, salt, pepper and oregano. Cover and simmer for 20 minutes. Alternate noodles, meat and Mozzarella cheese. Then top with grated Parmesan cheese. Bake at 375° for 20 to 25 minutes. Yields 4 large servings.
Blend on high in blender until smooth. Crumble 4 slices crisp fried bacon on top. Serve hot or cold.
In food processor, combine all ingredients. Process 1 minute or until smooth, scraping bowl twice. Makes 1 1/2 cups.
Preheat oven to 425°. Grease inside of 12 muffin cups. Combine milk, oil, apple butter, egg and honey in a medium size bowl. Blend with a electric mixer on low speed until well mixed and add self-rising flour and beat at low speed until flour is mixed in and lumps are gone. Spoon into muffin cups until each cup is about 3/4 full. Bake for 20 to 25 minutes or until toothpick in center of muffin comes out clean. Allow muffins to remain in pan for 1 or 2 minutes before removing. Serve warm. Makes 12 large muffins.
Sift flour, salt, cloves and cinnamon together. Combine oil, sugar and eggs. Beat until blended. Beat in plums. Add flour mixture and mix well. Fold in nuts. Turn batter into greased and floured tube or Bundt pan. Bake at 325° for 1 to 1 1/4 hours.
Combine all ingredients in a baking dish except the potato chips and cheese, then top with the crushed chips (approximately 8 ounces) and the cheese. Bake for 15 minutes at 350°. Serve hot.
Mix together corn flakes and melted butter. Put 1/2 of this mixture in a greased casserole dish. Mix soup, mayonnaise, milk, salt and pepper. Spread cabbage and onions over crumb mixture and pour soup mixture over this. Spread cheese over this and add remaining corn flake mix over cheese. Bake 45 minutes at 350°.
Put cabbage in 2-quart casserole dish sprayed with oil. Brown turkey and onion. Add rice, soup and water. Mix and pour over cabbage. Bake, covered, at 325° for 1 1/2 hours.
Mix together the first 6 ingredients. Add remaining ingredients. Bake at 350° for 1 1/2 hours or until done.
Put rice in first (no water). Put chicken on top of rice. Add soups which have been mixed with water. Sprinkle dry onion soup mix on top. Do not mix. Bake, uncovered, at 350° for 2 1/2 hours.
Mix crumbs and butter; press on bottom and sides of a 9-inch pie pan. Chill for 1 hour.
Cook potatoes in water with broth cubes in soup pot until tender. Meanwhile, cook onion, bacon and celery in skillet. When browned, add to potato/water pot. Add parsley, salt, pepper and corn. Cook several hours. During last 1/2 hour, add cream.
Beat eggs on low speed until foamy. Add all ingredients, except brown sugar; blend together. Sprinkle brown sugar on bottom of loaf pan (9 1/2 x 5 1/2-inch). Pour mixture into pan. Place pan into pan of 1/2-inch hot water. Bake at 350° for 1 hour, until toothpick comes out clean. Chill for at least 4 hours. Turn upside down; remove from pan.
Wash and slice squash; boil in salted water with onion and bell pepper until tender. Drain off excess liquid and mash. Add egg, milk and cracker crumbs. Season with salt and pepper; pour into buttered dish. Bake at 400° for 30 minutes or until firm.
Mix all ingredients together adding flour last. Put into a large oiled Bundt pan. Bake for 1 hour at 350° until done in center.
Drain pineapple, reserving 2 tablespoons liquid for Spring Dressing. Combine pineapple, cooked pasta, broccoli, peas, celery, parsley, onion and pimento in a large bowl. Toss with Spring Dressing. Chill at least 1 hour. Makes 6 servings.
Cook pasta according to package directions to al dente stage. Saute chicken in margarine until browned. Remove from skillet. Saute mushrooms, green onions, garlic and parsley. Mix water and cornstarch. Add to vegetable mixture. Cook and stir until thickened slightly. Stir in chicken and pasta. Simmer a few minutes. Correct seasoning by adding more Cajun Magic if you want it hotter or salt it if it needs more flavor, but you don't want it too hot.
Brown ground beef, then drain and cool. Meanwhile, chop coarsely and place in large bowl the tomatoes, onions, lettuce and avocado. Drain and add olives, chiles, beans and cooked meat; toss with Italian dressing. Crush chips before opening bag and add to salad.
Cream together margarine and sugar. Add eggs and molasses; beat again. In a separate bowl, sift together flour, baking soda and spices. Add the dry ingredients to the wet and stir. If necessary, gradually add more flour until you are able to roll a small ball of dough in your palms without it sticking. Roll dough into 1-inch balls and roll them lightly in granulated sugar. Place on ungreased cookie sheets and bake in 375° oven for 15 to 18 minutes, until very lightly browned. They should be chewy, if overbaked, becomes tough.
Cream together the oil and eggs until well blended. Sift flour, soda, cinnamon and nutmeg; set aside. Add liquid sweetener and applesauce. Mix well. Cook raisins and water until all the water is gone. Add flour and mix well. Add vanilla and raisins last. Bake at 350° for 35 minutes.
Heat oven to 375°. Mix thoroughly the Crisco, butter, sugars, eggs and vanilla. Blend in remaining ingredients. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake until light brown (about 10 minutes). Makes about 7 dozen.
Mix beef, eggs, ketchup, milk and onions. Mix macaroni, mustard and mayonnaise. Spread in 2-quart baking dish. Spread beef mixture over top. Sprinkle with cheese. Top with mixture of crumbs and butter. Bake at 350° for 20 minutes.
Simmer for 20 minutes. Brown meat. Add water and bay leaves. Bring to boil and add remaining ingredients. Bring to boil, then simmer until vegetables are tender.
Mix lemon juice in milk. Stir in peaches. Pour in crust. Beat cream and put on top. Garnish with peaches. Refrigerate until serving time.
Mix first 5 ingredients together. Add eggs one at a time. Grease Bundt pan and sprinkle with granulated sugar, just enough to coat pan. Pour batter in pan and bake for 35 to 40 minutes at 325°.
Cream sugar and eggs. Combine flour, salt and baking powder. Sift over nuts and dates until well coated. Combine with sugar and egg mixture. Add vanilla to mixture. Bake in loaf pan 1 hour and 20 minutes at 275°.
Mix all ingredients except tomato sauce. Roll in balls. Put in flat casserole dish. Pour tomato sauce over meatballs. Bake at 350° for 1 hour.
Melt stick of margarine in large baking dish. Mix flour, milk, sugar, baking powder and salt together. Pour this batter in baking dish over melted margarine. (Do not stir.) Pour fruit over batter; add cinnamon. Bake for 40 to 50 minutes at 400° until golden brown. Batter will rise and cover fruit.
In heavy 4-quart saucepan over medium heat, cook sugar, cocoa, salt and milk to a full boil, stirring constantly. Boil, without stirring, to 234° on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water. Bulb of thermometer should not rest on bottom of saucepan. Remove from heat. Add butter or margarine and vanilla extract; do not stir. Cool at room temperature to 110° (lukewarm). Beat with wooden spoon until fudge thickens and loses some gloss. Quickly spread in buttered 8 or 9-inch pan. Cool. Cut in 3 dozen squares.
Brown hamburger and onion together. Drain. Add all other ingredients. Mix well and bring to a boil. Let stand approximately 15 minutes and serve on buns.
Cook potatoes in a covered saucepan in boiling water for 20 to 25 minutes until just tender; drain well. Cool slightly. Peel and cube potatoes.
Combine flour, oats, baking soda, cinnamon and salt. Cream butter and sugars. Beat until light and fluffy. Add eggs and vanilla. Mix well. Alternate the dry ingredients and pumpkin to butter and sugar mixture. Mix well. Add raisins or chocolate chips. Bake (one-fourth cup cookie dough for each cookie on greased cookie sheets) 20 to 25 minutes until firm and light brown.
Heat Karo and sugar until mixture just begins to boil. Stir in peanut butter and corn flakes. Drop by teaspoonful onto cookie sheet lined with foil until able to handle.
Melt butter; add brown sugar and mix well. Add eggs and flour. Blend in vanilla and nuts, mixing well. Bake in greased pan at 350 degrees for 25-30 minutes. Do not overbake.
Cook meat, onion and mushrooms until done, season to taste; drain. In oblong dish, place a layer of fries, layer of meat, part of soup (you need to mix soup with water before pouring over meat), layer of cheese; repeat layers until you get as much as you want. Place in a 350° oven until cheese melts and is turning brown. On this recipe, you put as much or as little ingredients as you want.
Beat yolks until well blended. Gradually add sugar and 1/2 milk. Mix cocoa and flour; fold into mixture. Add remaining milk. Cook in double boiler until thick. Add butter; mix well. Pour into shell and top with meringue.
Cook enough rhubarb to yield 2 cups of sauce. Dissolve strawberry gelatin in boiling water. Add the crushed pineapple (including juice) and 2 cups rhubarb. Pour into large (1-quart or larger) mold or bowl. Chill in refrigerator for several hours or overnight. Unmold and serve.
Boil first five ingredients for 1 minute. Add beaten eggs, slowly, to boiling mixture.
Mix peanut butter, nuts, vanilla and cinnamon together in a bowl. Add crispy brown rice cereal and stir gently until cereal is well coated.
Mix butter and brown sugar. Let bubble 2 minutes. Stirring constantly. Add 1/2 c. water and milk. Bring to a boil. Remove from heat, beat in sugar. Add vanilla.
Sprinkle brown sugar into greased 9-inch square pan. Top with pineapple slices. Place a cherry in the center of each pineapple slice. Dot with butter. In a bowl, combine quick bread mix and nuts. In another bowl, combine the water, eggs, applesauce and oil. Stir until just combined. Spoon over pineapple slices. Bake at 350° for 35 to 40 minutes or until toothpick comes out clean. Immediately invert onto a serving plate. Cool 15 minutes before cutting. Serve warm. Makes 9 servings.
Mix shortening, butter, sugar and powdered sugar. Add eggs and peanut butter. Sift together flour, soda and salt. Add vanilla.
Separate dough. Roll each piece into a 15-inch rope. Insert stick in hot dog. Wrap hot dog in spiral form around dough. Bake at 350° for 18 to 20 minutes.
Bring brown sugar, white sugar and water to a rapid boil. With wire whisk, stir in instant coffee. Pour into a jug and add 1 quart vodka and vanilla. Cover tightly and let stand on counter for 2 weeks. Stir a bit each day. Makes 7 1/2 cups. Serve over ice or in Black Russian Cake.