HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, flour and salt. (If using honey, omit sugar from this first step and add the honey with pineapple juice.) Stir in pineapple juice and eggs. Cook, stirring constantly until thickened. Add lemon juice; cool to room temperature. Prepare Acini De Pepe; mix well and refrigerate overnight or at least 4 hours in airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in airtight container until thoroughly chilled. Refrigerate leftovers. (Marshmallows and coconut can be optional.) Yields 25 servings.
Saute onion. Set aside. To 6 cups boiling water, add bouillon cubes, noodles and broccoli (cooked according to package directions). Cook until tender. Add onions, cheese, milk, salt and pepper. Cover and let simmer.
Sort and wash beans; place in large Dutch oven or stockpot. Add 10 cups water and salt, bring to boil and cook 1 minute. Remove from heat; cover and let stand 1 hour. Do not drain beans. Add celery, onion, green pepper, carrot, basil, oregano, black pepper, cumin, red pepper, garlic cloves, and bay leaf to beans. Bring mixture to boil, cover, reduce heat and simmer uncovered 1 1/2 hours or until beans are tender. Add tomatoes, corn and tomato sauce; stir well. Bring to boil, reduce heat and simmer uncovered 30 minutes. Discard bay leaf. Yields 4 1/2 quarts (serving size 1 1/2 cups).
Cut apple into 3/4-inch chunks. Place in a microwave bowl and sprinkle with cinnamon. Cover with plastic wrap and microwave on High for 3 minutes. Uncover, add cereal and microwave 1 minute more. Eat.
Mix yeast in warm water. Add sugar, salt, lard and enough flour for thick dough; mix well. Put in greased bowl and cover in refrigerator until ready to use. Pinch off as much as needed. Let rise until double in size. Bake in greased pan in 300° oven.
Stir the flour, salt, sugar, and butter into the corn. Beat eggs well and add milk. Combine all ingredients in an oven dish. Bake slowly at 250 degrees for about 40 minutes. Stir from bottom three times while baking.
Clean, trim and blanch artichokes and drain well. To make a stuffing, combine bread crumbs, minced garlic, chopped celery, grated Parmesan cheese, parsley and seasonings to taste. Adjust ingredients to your liking. Push the stuffing down between the leaves of the artichokes. The chokes may be removed, if desired and the center filled with stuffing (you may want to double the recipe in this case). Drizzle olive oil over the artichokes and place them on a rack in a baking dish. Cover the bottom of the dish with 1-inch of boiling water. Bake, covered, for 1 hour in 350° oven.
Dilute orange juice concentrate with two orange juice cans of water; dilute lemonade concentrate with 3 lemonade cans of water. Set aside. Combine sugar and water; boil until syrupy. Add cranberry juice cocktail, cider, orange juice, lemonade and juice from cherries. Garnish with cherries.
Boil potatoes with skins on. Cool. Peel and grate potatoes. Add melted margarine, sour cream, chopped onion and grated cheese. Put in casserole dishes and bake at 350° for 30 minutes. Sprinkle grated cheese over top and put back in oven until cheese is melted.
Cream shortening and sugar. Add egg and beat well. Stir in milk then bran flakes. Sift together dry ingredients. Stir them into bran mixture just enough to moisten them. Fill muffin pans 2/3 full and bake at 425° for 20 minutes.
Fry sausage and chuck until done, drain. Add garlic and oregano. Stir until mixed well. Spread on rye bread and place on cookie sheet. Broil until lightly brown.
Cut steak into 1/2-inch pieces and boil separately until tender. Add seasonings to the water. Boil the roast by itself until tender, then slice in 1-inch pieces and square it. Make sure water is well seasoned. You boil them separately because it may take the roast longer to get done. You do not want your meat mushy. You want it to stay firm and look nice. You should also boil the following vegetables separately until they are firm: celery, carrots, potatoes, onions and lima beans. They should be firm, not mushy. Boil macaroni separately until tender.
Mix all ingredients, except 1 cup graham cracker crumbs. Roll out into one large log roll. Sprinkle graham cracker crumbs on top. Refrigerate. This can be cut into small rolls or left as one large roll.
In large saucepan, cook chicken, onions and garlic in hot oil over medium heat, 8 to 10 minutes, or until chicken is no longer pink and onion is tender. Drain fat. Add cumin, salt and pepper; cook and stir for 1 minute more. Stir in undrained tomatoes, tomato sauce and, if desired, jalapeno peppers. Bring to boil. Reduce heat. Cover and simmer for 20 minutes, stirring occasionally. Add black beans and Great Northern beans; heat through.
In shallow baking pan, place bread cubes and drizzle with oil and sprinkle with garlic salt. Bake in 350° oven 18 to 20 minutes or until golden, stirring once. Cover tightly and refrigerate.
Marinate fish for several hours (in refrigerator) in fresh lemon juice, putting in a few slices of lemon and onion, salt, pepper and garlic (if desired). Grill or broil until fish flakes easily with a fork.
Bake at 350° until warm. Stir altogether; top with shredded cheese.
Mix all ingredients together except chocolate and paraffin. Chill for a few minutes. Shape into balls and put on wax paper.
Mix cornstarch, sugar and Jello; add water. Cook until thick stirring constantly. Remove from heat; add butter and lemon juice. Cool.
Spread pizza dough in 9 x 13-inch pan. Top with sausage. Add layer of hash browns, then layer of cheese. Beat eggs and milk together and pour over top. Bake at 350° for 45 minutes.
Blend butter, flour and milk. Add beaten egg yolks. Stir constantly until thick over heat. Remove from heat. Add lemon juice, salt and chopped shallots. Serves 6.
Put potatoes in a large bowl and add salt and pepper. Moisten well with Pet milk. Sift about 1/2 cup flour over potatoes and coat potatoes well. Fry in deep fat until brown.
On low heat, melt butter and chocolate squares. Beat eggs into sugar, one at a time. Add vanilla, melted chocolate and butter to mixture. Add flour and mix thoroughly. Spread in greased 8 x 11-inch pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 30 to 45 minutes. If you 1/2 the recipe, use an 8 x 8-inch pan.
Cut ham in julienne strips. Dice celery, green pepper and onion. Slice eggs. Combine all ingredients and toss lightly with mayonnaise. Serve on lettuce.
Remove bagged parts from inside hens. Wash hens in cold water. Pat dry and place in a large pan. Pour Italian dressing over hens and marinate, covered, in the refrigerator for at least 8 hours.
Drain pineapple and put in bottom of a 10 inch pie plate or 8 x 10 inch baking dish. Mix cheese, sugar and flour. Sprinkle over pineapple. Crumble crackers over cheese topping and drizzle melted butter over crackers. Bake at 350° for 30 minutes. Recipe can be doubled to use a 9 x 13 inch baking dish.
Combine chicken stock, celery, carrots and onion; simmer until vegetables are tender. Add frozen vegetables and simmer 5 minutes more. Add 1 cup hot milk.
Spread cream cheese (at room temperature) into bottom of 8 x 8-inch pan. Spread chili on top, then shredded cheese. Bake at 350° for 15 to 20 minutes. Dip out with nachos.
Mix all ingredients thoroughly. Pour into baked pie shell. Chill 4 or 5 hours or longer before serving. Top with strawberries before serving or your favorite fruit, such as blueberries, pineapple or peaches. Makes 2 (8 or 9-inch) pies.
Mix soup and milk, cook until hot; stir well. Add half of soup mixture to macaroni and press against sides and bottom of baking dish.
Mix all the above ingredients in large bow. Pour into a large casserole dish and bake at 350 degrees for 45 minutes.
In a medium saucepan, melt butter; blend in flour, salt and pepper. Gradually stir in milk and cheese; cook and stir over medium heat until thickened and smooth. Stir in sour cream and macaroni; heat thoroughly. Serve immediately.
Mix ingredients together. Store in jar in refrigerator. Excellent in tossed salad.
Sift flour, salt and baking powder into a large bowl; add flour. Make a well in the center of the mixture. Add eggs, one at a time, mixing slightly after each addition to make a stiff dough. Knead until smooth. Roll out very thin on a floured surface. Allow to dry for 20 minutes. Roll up loosely, slice 1/4 inch wide, unroll, spread out and let dry for 2 hours. If desired, store in tightly covered container until needed. Yields 14 cups uncooked noodles.
Melt 1 bag of chips over double boiler. Cool. Cream butter and sugar. Add eggs one at a time. Add vanilla and melted chocolate. Mix well. Sift flour, salt and baking powder together, then add to mixture. Mix well. Stir in oats and second bag of chips. Drop by rounded tablespoonful into powdered sugar and roll into balls. Be sure to coat well with sugar. Bake at 350° for about 10 minutes, more for a crisper cookie, less for a soft fudge-like center. Makes 5 1/2 dozen.
Drain oranges. Reserve juice. Cut oranges up. Combine flour, salt and soda; sift. Add chocolate chips, nuts and oranges into flour mixture and mix. Beat oil and sugar together and add vanilla and eggs. Add flour mixture and oil mixture alternately with reserved juice. Mix well. Put in tube pan. Bake in 300° oven for 1 hour and 15 minutes.
In a pot put enough oil to cover the bottom of pot. Saute garlic until cloves begin to become transparent or brown. Remove from pan. Add lentil soup, tomato sauce, salt and pepper. Cook for 1/2 hour. Cook, drain and add pasta to all the sauce. Mix well and let stand for 5 minutes. Serve with grated Parmesan cheese.
Soften cream cheese. Beat in sour cream and sugar until smooth. Add eggs, one at a time. Add flour and vanilla.
Let butter and cheese stand until soft. Mix butter, cheese, salt and Tabasco with hands, gradually adding flour. Divide into three parts and work into long rolls in wax paper. Chill in refrigerator. Slice thin; put pecan on top. Bake on ungreased baking sheet at 350° for about 15 minutes. Allow to brown slightly. Makes about 100. These freeze beautifully and are good for teas and coffees.
Place all ingredients in crock-pot. Cook approximately 1 hour on high (just needs to be melted together). Get Deli Style nacho chips to dip with. This can be frozen and reheated in the microwave.
Combine all ingredients. Pour into a 9 x 13-inch pan. Bake at 325° to 350° for 50 minutes or until middle is done. Let stand 15 minutes before cutting. Top with sour cream, salsa, chopped tomato or shredded cheese for garnish.
Grate cucumber and onion fine. Place in towel and squeeze all liquid out. Combine with cream cheese and blend well. Add enough mayo until spreadable.
In mixing bowl combine meat and sugars and stir until mixture is well blended. Add eggs and beat well. Onto piece of waxed paper, sift flour, ginger, baking powder and spices. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins in cloth. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured 10-inch angel food cake pan plus 1 (8-inch) layer cake pan or 1 small 8 x 4 x 2-inch loaf pan as the recipe makes too much batter for one pan. Bake 1 1/4 to 1 1/2 hours at 350°, until done. Cool 15 minutes in pan before turning out.
Cook broccoli in small amount of water just until tender. Don't overcook. Season with salt, butter and pepper. Drain off excess liquid if there is more than about 1/4 cup. Add remaining ingredients. Bake in a 2 1/2-quart casserole dish at 350° for 45 minutes.
Combine eggs and milk in small bowl. Cut ham and cheese into small pieces and add to mixture. Whip with a fork. Sprinkle a small amount of salt, pepper and onion powder to mixture. Stir as needed. Heat a skillet. Add oil to bottom until hot. Pour in mixture and turn as needed. Cook thoroughly. Serve hot with milk and toast.
In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. Pour into blender container; very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and chill if not using immediately. Makes about 1 1/4 cups.
Cook sliced squash and onion in boiling, slightly salted water for about 3 minutes. Squash must still be a little crisp. Drain. Combine chicken soup and sour cream. Stir in shredded carrots, squash and onions. Add salt to taste. Combine stuffing mix with melted butter.
Saute onions in oil in a Dutch oven. Add paprika. Mix well. Add chicken pieces - coat well with paprika/oil/onion mixture. Add chicken broth, pepper and tomato. Bring to boil, add bouillon cubes and reduce heat, simmer for 45 minutes or until chicken is tender. In a separate bowl, mix sour cream and flour. Blend well. Ladle some broth from the chicken into the sour cream. Mix well. Add sour cream mixture to chicken, stirring constantly. Bring to a boil and turn off heat. Serve over noodles or rice. Serves 4.
Mix ingredients and pour into flat cake pan. Sprinkle top with 1 cup of brown sugar and 1 cup nuts. Bake at 350° for 30 minutes or until done.
Combine vinegar, sugar, oil and seasonings; beat until thoroughly blended. Pour over vegetables; mix lightly. Cover; marinate in dressing in refrigerator several hours or overnight. Drain. Makes 8 servings.
Mix squash, sugar, mayonnaise, sauteed onions, eggs and salt and pepper. Pour into oiled baking dish. Sprinkle cheese on top of mixture. Add crackers on top of cheese. Spray with cooking spray. Bake at 350° for 40 to 45 minutes.
Butter a 10-inch pie plate or quiche tin. Spread berries over the bottom and sprinkle 1 cup sugar and nuts over them. In small bowl, beat eggs until frothy. Add 1 cup sugar and beat well. Slowly mix in flour, margarine and oil. Beat until blended and pour over berries and nuts. (I usually add a little vanilla and use less sugar.) Bake at 350° for 75 minutes.
Cut off top of crust of bread. Slice diagonally both ways, without cutting through the bottom crust. Mix lemon juice, poppy seed, mustard and butter in a pan. Melt. Add onion. Place bread on large sheet of foil. Pour butter mixture over bread, stuffing cheese into slashes. Wrap with foil and refrigerate overnight. Bake at 350° for 25 to 30 minutes.
Spread cream cheese thinly on meat. Roll up and cut in halves. Use toothpicks to garnish. Easy snack. Great for picnics!
Place all ingredients into a large mixing bowl; mix well. Form into 1-inch balls. Roll in granulated or powdered sugar and place 2 inches apart on cookie sheet. Bake at 350° for 8 to 10 minutes.
Saute onion and pepper until tender in 2 tablespoons oil. Add choplets, nuts, thyme and garlic in a little water. Stir in choplets and all other ingredients. Stir. Use as a sandwich.
Mix together. Dough will be very stiff but will flatten in oven. (One cup molasses and no milk may be used instead of sugar.) Bake at 350° for 15 to 20 minutes.
Sprinkle yeast in 1/4 cup water. Add buttermilk, shortening and sugar. Sift flour, soda and salt into liquid mixture; mix until smooth. Let stand 10 minutes. Roll out and shape as desired. Place in greased baking dish and let rise 30 minutes. Bake at 400° for 15 minutes or until lightly browned. Makes 2 dozen. May be refrigerated for days.
Break apart lettuce and spinach. Add bacon which has been fried, drained and crumbled. Mix sugar, salt, mustard, onion, vinegar, poppy seed and oil to make the dressing. Add cottage cheese to greens and toss with dressing.
Mix hamburg, rice, salt and pepper and onion together. Form into balls. Brown and keep covered. Add 1/2 cup water and 1 can whole tomatoes. Simmer, covered, for 1 hour. Add more water, if needed.
Cook broccoli according to directions, drain and add next 4 ingredients. Top with crushed crackers mixed with melted butter. Bake at 350° for 20 minutes.
Day 1: Mix together Cool Whip, sour cream, sugar and about 1/2 cup milk. Refrigerate overnight to give sugar time to dissolve. Will be thin.
Combine pasta and water in 2-quart casserole. Cover with plastic wrap and microwave at High 16 to 18 minutes or until pasta is tender; drain. Rinse with cold water and drain well. Combine pasta, tomato and next 9 ingredients in medium bowl; toss gently. Cover and chill at least 2 hours. Makes about 4 (1 cup) servings.
Place crushed cereal, paprika, salt and pepper in plastic food bag. Shake to blend.
Beat eggs until light. Add sugar, beating well. Blend in shortening. Add dry ingredients alternately with milk and sugar mixture. Roll 1/4-inch thick on floured board. Cut with doughnut cutter and fry a few at a time in 4-inches hot (360°) oil or shortening, turning once. Drain on paper towel. Dip in sugar or frosting. Makes 24.
Dissolve yeast in warm water. Add oil and buttermilk and mix well (be sure oil is well blended). Add the 4 cups of flour and mix well. Then add 5 cups of flour, salt, baking powder and soda and mix well. Dough is ready to bake. Seal in airtight bowl and refrigerate. To bake, pinch off amount needed and bake about 20 minutes at 350°. Will keep about 2 months refrigerated if sealed properly.
Drain pineapple, reserving juice. In bowl, combine pineapple chunks, melon balls and strawberries. Combine pineapple juice, marmalade and orange liqueur. Pour over fruits. Stir. Chill 1 to 2 hours. Stir occasionally. Serves 6.
Sift together twice, all ingredients except shortening. Cut shortening into dry ingredients with 2 knives or a pastry blender until mixture resembles cornmeal.
Preheat oven to 350°. Cream oil, butter and confectioners sugar. Blend in 1 1/2 cups flour. Press evenly in bottom of ungreased baking pan (13 x 9 x 2-inch). Bake 12 to 15 minutes.
Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender. Add rice, soup, broccoli and Cheese Whiz; mix lightly. Spoon into 1-1/2 quart casserole dish. Toss together remaining 1 Tbsp. butter, melted and bread cubes; sprinkle over casserole. Bake at 350° for 30 to 35 minutes or until thoroughly heated.
Preheat oven to 350°. Grease pie pan with Pam. Put all ingredients in blender. Beat on high at least 30 seconds or until smooth like cream. Pour in pie pan and bake 30 minutes or until knife inserted in center comes out clean. Cool 5 to 10 minutes before serving.
Bake the cake mix in a 9 x 13-inch pan for 20 minutes. Cool cake in the pan. Beat together the pudding mix, cream cheese and the milk until thick and creamy. Spread on cooled cake. Spread pineapple over pudding mixture. Cover with Cool Whip and sprinkle nuts over the top. Chill overnight in refrigerator.
Fry sausage and drain very well. Line pie crust with American cheese, cut to fit. Put sausage in pie crust. Mix egg and milk together and pour over sausage. Top with Mozzarella cheese. Bake at 350° until pie crust browns or about 30 minutes.
Chop up cabbage fine, mix with onion. In a large skillet over medium heat, melt butter. Add cabbage and onion mixture and blend well. Add salt, pepper and crisco oil, saute until a little brown. Cook noodles according to package instructions and drain well. Add noodles to cabbage mixture and mix together well. Serve hot. Makes 6 servings.
Combine ingredients. Drop by heaping tablespoonfuls on a greased grill or large frying pan. Brown well on both sides.
Brown beef in a little oil until tender. Add all other ingredients and remaining oil. Cook on low heat 30 to 40 minutes. Serve over rice.
Bake cake according to box directions in a 9 x 13-inch pan. While cake is still warm, punch several holes in it with the bottom of a wooden spoon. Pour condensed milk and caramel in holes and on top of cake. Let cake cool some and ice with Cool Whip. Sprinkle top with Heath bar. Refrigerate several hours before eating. Keep leftovers in refrigerator.
Combine together all ingredients. Bake at 250° in casserole dish for 1 hour. Serve with rolls.
In large skillet heat oil. Place Italian sausage in skillet and brown on medium high heat for 10 minutes, turning often. Add white wine to pan and cover with lid. Cook for 30 minutes on low heat. Serve with Italian bread, if desired.
Put fruit and water in heavy saucepan and let soak for 1 hour or overnight. Simmer until thick, about 45 minutes. Stir in sugar.
Remove skin from chicken pieces. Baste each piece on both sides with sauce. Bake uncovered, top side down, on greased cookie sheet at 375° for 20 minutes. Turn pieces over; baste tops. Top each piece with a pineapple ring. Bake 20 to 25 minutes more.
Saute onion, celery, mushrooms and garlic in butter. Scoop out zucchini. Saute this scooped portion with the onion, celery, mushrooms and garlic. Add ground beef; brown. Add tomato sauce, pimento, 1/2 cup cheese, salt, oregano and pepper. Fill each zucchini half with mixture. Sprinkle with remaining cheese. Bake at 350° to 375° for about 30 minutes. Absolutely delicious!!!!
Cut vegetables and meat into bite-sized pieces. Arrange in baking dish. Mix tomato soup with equal amounts of water. Add wine (optional) and 1 or 2 tsp cornstarch. salt and pepper vegetables to taste. Pour soup mixture over vegetables. Cover. Bake at 350 for five hours or overnight in crockpot on low. Serves 8-10.
Combine all ingredients in a medium saucepan, cook on high, stirring constantly, until desired consistency is reached. Store in airtight container.
Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating 1 minute after each. Whip cream until stiff peaks form. Add flour and cream alternately, just until combined after each. Beat in vanilla. Pour batter in a greased 10-inch tube pan. Bake at 300° for 1 hour and 15 minutes. Cool for 10 minutes. Remove from pan.
Mix first 5 ingredients together. Layer mixture with dressing about three times. Finish with dressing. Bake in a 350° oven for 30 minutes.
Brown beef and onion in small amount of oil. Add salt, pepper, chili powder and tomato sauce. In casserole alternate layers of tortillas, meat sauce, chopped olives and cheese. Add water; cover and bake at 400° for 20 minutes.
Saute apple and onion in large pot. Add water or chicken broth, pumpkin, bay leaf, curry, nutmeg, and salt and pepper. Simmer for 15 minutes. Puree in blender or processor. Return to pot. Add 1/3 cup milk and simmer 5 minutes more. Unpeeled apples work as well.
Preheat oven to 350°. Chop ham and onion finely. Place in a bowl. Add cheese, egg, pepper and mustard. Stir to combine. Spray mini-muffin pan with Pam. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 pieces. Place dough pieces in mini-muffin pan cups. Form a cup. Place filling in each cup. Bake for 15 minutes or until lightly browned. Yield: 24 appetizers.
Cut up first 4 ingredients. Put in bowl. Mix salad dressing, sugar and vinegar and pour over the broccoli mixture. Cover tightly and put in refrigerator overnight.
Place potatoes in saucepan. Cover with water. Bring to boil and boil until tender. Drain, peel and mash or grate. While potatoes are still warm, mix in butter, yogurt, cilantro, pepper and salt. Transfer to serving bowl. Garnish with cilantro sprigs, chives and Serrano chiles. Serves 6.
Mix all ingredients together in a large bowl. Place in a baking dish or pan; shape until firm. Cover with small amount of catsup. Bake for 1 hour at 350°.
Prepare cake as directed on package. Bake in 9 x 13-inch pan. Remove from oven. Poke holes at once down through the cake with wooden spoon end. Holes should be in 1-inch intervals. After poking holes in cake, mix together the pudding and sugar in saucepan. Gradually stir in milk and butter. Cook over medium heat until it comes to full boil. Quickly pour over warm cake, filling the holes. Spread evenly over cake to frost. Chill at least 2 hours. Store in fridge.
Mix in order; roll into small balls. Press down with a fork. Cook on greased cookie sheet at 350° for about 8 to 10 minutes.
In a food processor bowl or an electric blender container, place inegar, orange juice, oil, 1/4 cup raspberries, garlic, salt and pepper. Cover and process for 1 minute or until all ingredients are thoroughly combined. Set aside.