HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix nonfat dry milk and warm water. Stir in 3/4 cup sugar, stirring to dissolve sugar. This equals 1 can.
Brown ground beef, add salt & pepper if desired; drain. Place on paper towels to absorb excess grease. On cookie sheet or pizza pan flatten biscuits with rolling pin. Spread pizza sauce and beef, top with cheese and other toppings if desired. Bake at 425° for 10 minutes.
Sprinkle soda over pulp. Cream margarine and sugar; add eggs. Combine ingredients. For bars use 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Sprinkle with powdered sugar.
Stew seasoned chicken until tender. Cool and remove from bone. Cut in small pieces. Thicken broth chicken was stewed in with cornstarch. Add bean sprouts (drained), chow mein vegetables (drained), soy sauce, and then add cut up chicken. Cook rice as you normally would. Serve chow mein and Chinese noodles on your rice. Sprinkle generously with soy sauce.
Brown chicken wings well in non-stick frying pan. Mix remaining ingredients and pour over browned wings. Cook over medium-low heat until the sauce coats the chicken and sticks to it, about 20-30 minutes.
Cream brown sugar and eggs together. Add cocoa to egg mixture and blend well. Add sour milk or buttermilk to cocoa mixture and blend well. Add sifted flour mixture to cocoa mixture and blend well. Add hot water to cocoa mixture and blend well. Pour cake batter into 2 (9-inch) round pans or 1 (13 x 9-inch) pan and bake in a 350° oven until done.
Beat eggs; add other ingredients and pour into unbaked pie shell. Bake at 300° about 1 hour. Makes a 10-inch pie.
Cut salmon into bite size pieces. Rinse well and let stand overnight in container of cold water. Drain.
Preheat oven to 450°. Cook noodles. Drain tuna fish. Separate tuna with fork. Grease ovenproof pan (10 x 15 x 2-inch). Arrange layer of noodles, tuna, cheese and so on until noodles on top. Pour soup and sherry mixture over noodles. Cover. Top with corn flakes or crumbs.
Combine ingredients in a quart jar; mix. Shake vigorously. Store in refrigerator.
Crush corn flakes and combine with 1/2 stick melted margarine; set aside. Mix the rest of the ingredients in a large bowl. Grease a 9 x 13-inch pan or two 8 x 8-inch pans. Spread in potato mixture. Sprinkle corn flake mixture over potatoes. Shake on paprika for color, if desired. Preheat oven to 350° and bake for 1 hour.
Sieve together all dry ingredients; add eggs. Mix in remaining ingredients until smooth. Let stand 1 hour. Pour into crust. Bake 10 minutes at 375°; cut down heat to 325° and bake 40 minutes more.
Mix well all dry ingredients. Add oil or lard; mix well. Slowly add water into mixture. Knead well. Make into small balls. Roll out thin and brown on pancake grill. Wrap in cloth or plastic bag to keep them from getting hard. Makes about 15.
Mix all dry ingredients. Add vinegar, vanilla and cold water. Mix well. Add liquid shortening. Mix well. Pour in a 9 x 13-inch greased and floured pan. Bake at 350° for 30 to 35 minutes.
Combine drained fruits and set aside. In small bowl, combine pudding mix, milk and orange juice concentrate. Beat with mixer until blended. Beat in sour cream. Fold into fruit mixture and chill. Serves 10.
Roll each chicken breast in flour seasoned with salt, pepper and nutmeg. Brown in 125 grams butter until golden brown. Add all of the ingredients in a 2-quart frypan. Cover and simmer until chicken is tender. Then stir in 2 cups of heavily warmed whipping cream to chicken and simmer 5 minutes. Serve. Sprinkle with freshly cut parsley. Serve with wild rice or saffron rice with green spinach salad, croutons and Blue cheese dressing.
Mix corn, slightly beaten egg, salt, pepper, melted butter and milk together. Place in buttered baking dish; cover with cracker crumbs and sprinkle cheese on top. Bake in a slow oven about 1/2 hour or until firm. Serve hot.
Soak poppy seed in boiling water for 10 minutes. Combine cake mix, pudding, oil and eggs; beat well. Add poppy seed and water mixture; mix well. Pour into 2 greased and floured bread pans. Bake at 325° for 40 minutes.
Brown beef, chicken and pork chops in oil in a wok or large skillet and set aside. Grill sausage links on barbecue; cut into bite-size pieces and set aside. Combine browned meat and sausage in a very large pot. Lightly brown onion in olive oil in wok. Add onion, cilantro and remaining vegetables to meats. Add canned beans, tomatoes, tomato sauce, tomato paste and next 11 spices to pot. Add liquid ingredients, peanut butter and brown sugar to pot and stir mixture well. Bring to a boil over medium heat, stir well. Reduce heat and simmer for 12 hour on low heat, stir occasionally. Turn off heat; let cool and remove excess grease from top. Reheat to serve. Serve with cheddar cheese, sour cream and diced Vidalia onions. Serve with garlic or hard bread and Merlot wine. Makes 6 quarts.
Preheat oven to 350°. No need to thaw potatoes completely, just enough to get them apart, especially if you're not going to cook immediately. Mix together potatoes, 1/4 cup butter, salt, pepper, sour cream, onion, milk, cheese, and cream of celery soup. Place in 9 x 13-inch pan. Top with crushed cornflakes, mixed with 1/4 cup butter. Bake for 45 minutes. This is good to make ahead, freezes well.
Layer Club crackers in a 9 x 13-inch pan. Boil the next 5 ingredients for 5 minutes. Pour over crackers. Add another layer of crackers. Melt peanut butter and chocolate bits. Pour this over the second layer of crackers. Chill and cut into small squares.
Crush cereal slightly. Stir together flour, baking soda and salt. In mixing bowl, beat oleo and sugars until fluffy. Add egg and vanilla. Beat well. Add flour mixture. Stir in cereal and nuts.
Preheat oven to 425. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil. Reduce heat and simmer for 5 minutes. Meanwhile, in mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls into six mounds onto hot blackberry mixture; cover tightly and simmer for 15 minutes, or until a toothpick inserted in a dumpling comes out clean. Spoon into serving dishes. Serve with cream or whipped cream if desired. Yields 6 to 8 servings.
Place bread in a 9 x 13-inch greased casserole dish. Add sausage. Mix eggs, 2 1/2 cups milk and dry mustard. Sprinkle on mushrooms and cheese. Pour milk and egg mixture over all this. Refrigerate overnight.
Mix first 5 ingredients together well and bake at 350° for 30 to 35 minutes. Use 4 pans. Cool cake layers.
Melt butter in 9 x 13-inch pan over low fire. Add rice, soups and milk; combine. Lay chicken over rice and sprinkle with onion soup mix. Cover with foil. Bake at 325° for 2 hours. Leave covered entire baking time.
Combine all ingredients together and put in a baking dish. Bake at 325° for 30 minutes or microwave for 15 minutes.
Half the zucchini lengthwise. Scoop out zucchini halves leaving 1/4-inch shell. Rinse and drain. Cook and stir ground beef and onion in a 10-inch skillet until beef is light brown. Drain. Stir in rice, salt, garlic salt, chili powder and 1 cup of tomato sauce. Heat through. Stuff each zucchini half with beef mixture. Place in an ungreased baking pan. Pour remaining tomato sauce over the zucchini. Cover and bake in a 350° oven for 45 minutes. Uncover. Bake 15 minutes longer. Makes 6 servings.
Scrub potatoes and prick with a fork. Bake in a 425° oven for 40 to 45 minutes or until tender. Cool. Cut each potato lengthwise into 4 wedges. Scoop out the inside of each potato wedge. Cover and chill the leftover fluffy white part of potatoes for another use. In a small bowl, combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the inside of potatoes with the oil mixture. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon, tomato, and green onion, top with cheese. Bake about 10 minutes or until cheese melts and potatoes are heated through. If desired, serve with sour cream. Makes 24 wedges.
Blend all ingredients. Pour into unbaked 9-inch pie shell. Bake at 350° for 45 minutes. Cool firm before serving.
Chop celery; cut apples. Mix all ingredients; serve at once. Makes about 6 servings, about 1/2 cup each.
Place ham, onion, celery and garlic in soup pot (large!) with bay leaf and 6 to 8 cups water. Bring to a boil, then simmer, uncovered, for 1/2 to 1 hour. Take ham out. Add potatoes and carrots and return to medium-high heat for 1/2 hour or until veggies are done. Add cabbage and cook at medium heat for 20 to 25 minutes. Either slice ham and return to pot, or keep ham warm on platter and serve with vegetables on the side.
Heat pineapple (juice included) until almost boiling. Remove from heat and stir in gelatin until it is dissolved. Allow pineapple gelatin mixture to cool completely before adding buttermilk and whipped topping. Mix well. Pour into 2 3/4-quart casserole dish and sprinkle top with chopped pecans. Chill in refrigerator until firm.
Bring sugar, syrup and butter to a boil. Remove from heat and add peanut butter and corn flakes; stir well. Press into bottom of 9 x 13-inch pan and pour melted chocolate over top. Refrigerate, if desired.
Cook chicken until done, take off the bone and chop. Cool and add the salt and pepper, salad cubes, onion and celery. Mix with mayonnaise and set in refrigerator overnight.
Cream margarine, butter and cream cheese. Add oil, sugar and eggs, one at a time, beating well after each addition. Add flour and almond extract; mix well. Bake in a greased and floured tube pan for 1 hour and 45 minutes at 325°. Let cool before removing from pan.
Boil the first 3 ingredients to a soft ball stage, using a candy thermometer. Add nuts and let mixture regain heat. (It's best to use a heavy pan; this doesn't take long to cook.) Remove from heat when it comes back to a full boil with nuts in it. Add butter, vanilla and red coloring. Beat with spoon until mixture looks creamy and thickens. Drop or pour into buttered pan or muffin tins.
Layer all ingredients in dish in order listed. Sprinkle top with Town House crackers, crumbled. Bake at 350° for 35 to 40 minutes. Serve piping hot!
Put sugar, egg whites, 1 teaspoon vanilla and other ingredients in top of double boiler. Beat until stiff. Enough to frost 2 layer cakes. Good for Coconut Cake.
Cube tomatoes approximately 1 inch, spread evenly in large casserole. Cut butter or margarine into pats and lay on top of tomatoes. Sprinkle garlic salt and oregano to taste. Sprinkle Parmesan cheese generously over casserole. Place casserole under broiler. Stir frequently, cook until tomatoes are well softened and Parmesan cheese is slightly toasted. Serve over pasta.
Boil and debone chicken; cut into bite size pieces. In a 9 x 12-inch casserole, layer small pieces of broccoli on bottom, then layer chicken. Combine soup, mayonnaise and lemon together. Pour over top. Next layer cheese, then bread stuffing. Pour melted butter over stuffing. Bake for 40 minutes at 350°. Serves 6 to 8.
Mix and sift cake flour, baking powder, salt and sugar. Add nuts, dates, eggs and vanilla. Put in greased shallow cake pan and bake at 350° for 20 minutes. While hot, roll teaspoonfuls into balls in powdered sugar or granulated sugar.
Trim fat from roast. Combine all ingredients in a bowl and mix. Pour sauce over roast and cover. Bake at 325° for 3 hours. Remove meat. Shred with a fork and return to sauce. Mix and heat through. Serve on buns.
Use a roast tied with string instead of a stocking. Roast is best if seasoned the day before. Sauce can be made the day before too. Preheat the oven to 325 degrees. Combine the salt, thyme, ginger, and pepper in small bowl. With sharp knife, make slits in roast and insert a slice of garlic and some of the spice mixture into each. Rub the roast with remaining spice mixture. Insert meat thermometer. Place roast, uncovered, in a roasting pan and bake for a total of 3 hours. Meanwhile, in a medium saucepan, combine the flour, cornstarch, and sugar. Add orange juice gradually, then the remaining ingredients. Cook over medium heat and whisk about 3 to 5 minutes, until smooth and thick. After the pork has roasted for 2 hours, brush the roast frequently with the glaze. (I put a little sauce in a separate bowl to use as glaze so the meat won't contaminate the rest of the sauce.) Continue roasting and basting for another hour, or until the meat thermometer registers 170 degrees. Heat remaining glaze and serve as a sauce with the sliced pork. Makes 10 servings.
Soften oleo. Sift flour and salt together. Mix oleo, sugar, milk and vanilla together until creamy. Add flour and 1 cup chopped pecans. Take a teaspoon of dough; roll into a small ball. Bake on cookie sheet at 375° for 12 to 15 minutes. Roll in powdered sugar while still warm.
Cook 1 cup milk with 2 tablespoons flour until thick and clear. Cool.
Mix mayonnaise, sugar and vinegar together. Then pour over the other ingredients; toss well. If you want to double recipe, you can add 2 heads of broccoli and double mayonnaise mixture.
Lay chicken in bottom of casserole dish. Lay Swiss cheese over chicken pieces. Mix cream of chicken soup and 1/2 cup white wine. Pour over cheese and chicken. Crumble Pepperidge Farm stuffing over whole casserole. Melt margarine and pour over stuffing. Bake at 375° for 50 minutes.
Saute onion in small amount of fat until tender. Combine Bisquick, 3/4 cup cheese, parsley and onion. Add milk and egg. Spoon into 8 x 8-inch square or 8-inch round pan. Sprinkle with remaining cheese, and drizzle margarine over. Bake 20 minutes in 400° oven.
Place ingredients in a blender and process until the consistency of powder is reached, or sift ingredients together several times. To prepare 1 serving, place 2 rounded teaspoons in a cup. Add 6 to 8 ounces of boiling water.
Mix above together (will be very thick). Divide into 3 round 9-inch pans. Bake 350° until done. Let cool before frosting. Put frosting on thick between layers.
Melt 1 stick margarine and combine with graham cracker crumbs. Pat mixture firmly in bottom of 13 x 9 x 2-inch pan. In large bowl, combine eggs, remaining margarine and powdered sugar and beat mixture for no less than 15 minutes. Add crushed and drained pineapple. Spread mixture evenly over graham cracker mixture and cover with sliced bananas (brush with lemon juice to prevent darkening). Next, smooth on Cool Whip to cover mixture completely. Garnish with nuts and sliced cherries. Chill overnight.
Beat margarine, sugar, pudding mix and vanilla until smooth. Beat in eggs. Gradually add flour and soda. Stir in chips. Drop from spoon. Bake at 375° for 8 to 10 minutes. Makes 7 dozen.
If you have a food processor with a julienne blade, this is an excellent opportunity to use it. If not, slice the carrots as thinly as possible with a vegetable peeler, then with a sharp knife, cut slices into thread-like strips.
Combine flour, salt, pepper and paprika in plastic bag. Drop in beef and shake until coated. Mix with 2 tablespoons oil in 3-quart casserole. Bake, uncovered, at 400° for 30 minutes, stirring once. Add vegetables, water and tomato sauce. Mix well. Cover and bake at 350° for 1 3/4 hours or until done. Makes 5 to 6 servings.
Cream sugar, lard and butter. Beat in eggs, vanilla and almond. Mix in remaining ingredients and blend well. Chill overnight. Roll out dough and cut into shapes. Bake 10 minutes at 350°. Makes 6 to 8 dozen.
Mix ingredients. Form into balls. Place fork in sugar and make a crisscross pattern on the cookies. Bake at 350° for 8 to 10 minutes.
Combine sugar, water and coffee; boil 3 minutes. Using metal blade of food processor, add cream and mix until very thick, about 1 minute. Transfer to a large bowl. Place blade back; don't rinse bowl. Add chocolate chips and process on/off for 20 seconds. Continue processing. Add hot syrup, Kahlua and egg yolks. Process 20 seconds approximately. Fold whipped cream into chocolate mixture. Freeze or chill. Makes 6 servings.
Mix peanut butter and chocolate chips in a large pan over low heat, stirring constantly, until creamy and smooth. Add cereal. Put sugar into a paper bag. Dump cereal mixture into bag and shake until coated. Turn onto cookie sheet and cool.
Heat oven to	350°. Grease 15 muffin cups. Mix thoroughly shortening, 1/2 cup sugar and the egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake 20 to 25 minutes. Mix 1/2 cup sugar and the cinnamon. Immediately after baking, roll puffs in melted butter, then in cinnamon/sugar mixture. Serve hot.
Cream the butter and sugar. Add eggs. Mix baking powder with graham cracker crumbs. Add alternately with milk and pineapple to creamed mixture; add vanilla. Fold in coconut and nuts. Bake in a tube or Bundt pan at 350° for about 1 hour.
Mix all ingredients together well. Drop from tablespoon. Dip fork in cold water to shape cookies. Place about 2 inches apart. Place on ungreased cookie sheet. Bake in oven at 350° for 10 to 12 minutes.
Prepare bottom pie crust in pie dish. Fry hamburg; drain when done. Add creamed corn; mix well. On bottom layer of pie, add 1 layer of Mozzarella cheese, then pour hamburg and corn mixture over cheese. Now, add remaining cheese to the top of mixture and place top pie crust on. Crimp pie crust edges together. Poke holes in top. Bake in a 425° oven for approximately 30 minutes or until golden brown.
In large bowl stir together soup and mayonnaise until smooth. Fold in turkey, celery, red pepper, onions, parsley and pepper. Cover and refrigerate. Makes about 5 cups.
Mix butter, cheese and mustard together and spread on frozen bread. Cut slices into thirds. Bake at 100° for 2 hours and 15 minutes. Serve warm or cold.
Sift flour, baking powder, salt and pepper together. Add egg, milk and margarine. Stir to moisten. Stir in corn. Add oil to large skillet. Heat oil to medium hot. Drop corn mixture by tablespoonful into hot skillet. Turn each corn fritter over when it is golden brown. Fry until second side is golden brown. Remove from pan. Top with maple syrup, if desired and serve.
Cook potatoes and onion like potato soup. Drain vegetables. In small bowl, blend flour with 1/2 cup milk. Pour 2 cups milk over vegetables. Add flour, milk and clams. Cook, stirring until it thickens. Do not let boil. Add seasoning and cooked bacon pieces.
Cream sugar, oleo and egg. Add mashed bananas. Next, mix flour with soda, sifted. Add vanilla. Fold in fruit and nuts which have been floured. Bake 1 hour at 325°.
Mix pudding and milk. Add sour cream and 1/2 of Cool Whip; fold in sliced bananas. Line dish with wafers. Top with 1/2 of mixture. Repeat layers and top with Cool Whip.
Soak bread in milk; add eggs (slightly beaten), sugar, cinnamon, nutmeg, vanilla extract and raisins. Stir thoroughly. Pour into greased 9 x 13 x 2-inch pan. Bake at 375° until firm and lightly brown. Cool thoroughly and cut into squares.
In large, heated skillet, pour safflower oil and add rice. Mix angel hair with rice; stir until golden brown. Add water and sauce mix. Stir. Bring to a boil. Simmer for 10 minutes. Stir in all other ingredients and let simmer for 10 minutes. Remove from heat. Serves 8.
Brown meat and drain off fat; add beef broth, gravy mix and vegetables. Stir; simmer about 15 minutes or until vegetables are tender. Place mixture in casserole; top with Bisquick biscuits and bake at 450° for about 15 minutes.
Grate cheese and put 1/2 of it on the bottom of a 7 x 7-inch pan. Then beat eggs and taco sauce together. Pour over cheese and add the rest of the cheese on top. Bake, uncovered, at 350° for 30 minutes. Let stand for 5 to 10 minutes. Cut into squares and serve with taco chips.
Brown meat in a Dutch oven. Add chopped onion and brown in meat drippings. (If there's too much fat, remove some before adding onion.) Add grated carrot and potato, beef bouillon and Worcestershire sauce. Bring just to the boil, then reduce heat to a simmer, cover and cook about 40 minutes. (Check periodically. If not much liquid remains, add water or more bouillon.) Serve with baking powder biscuits. Serves 5 to 6.
Preheat oven to 375°. Cream together shortening, sugars, vanilla and egg. Stir in flour, soda and salt. Then stir in chips. Drop from a teaspoon 2-inches apart on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Cool on cookie sheet about 1 minute, then move to rack to finish cooling. Makes approximately 3 to 3 1/2 dozen.
Dissolve yeast in cold water. Cream shortening and sugar. Beat in egg. Add 1/2 cup boiling water and beat. Sift dry ingredients together, then fold into liquids. Place dough in refrigerator covered for 4 hours or longer. Allow 2 hours to rise at room temperature. After rising, flour hands and shape into rolls. Bake at 400° for 8 minutes. Makes approximately 35 small rolls.
Mix ingredients except 1/2 cup crumbs and put in a 2-quart casserole. Sprinkle crumbs on top. Bake 1 hour at 325°.
Combine 1/3 cup soup with ground beef. Add breadcrumbs, egg, salt and pepper. Shape into six oval patties in a frying pan. Brown patties. Drain off fat. Blend flour in remaining soup; mix until smooth. Add remaining ingredients. Blend well. Add to frypan. Heat to boil. Stir to loosen up. Cover for 5 minutes on low heat. Then add patties to gravy in same pan. Bake in 375° oven for 20 to 30 minutes, until meat is done. Serves 6. Also easy to freeze for fast heat up meals.
Beat the first 4 ingredients together for 5 minutes. Sift together dry ingredients and stir into pumpkin mixture. Pour into jelly roll pan, that has been lined with waxed paper and lightly greased. Sprinkle with nuts. Bake at 350° for 15 minutes. Immediately flip onto a damp dish towel; roll up and cool. Unroll and spread with the filling.
Mix all ingredients. Spread on sliced bread. Bake in oven until cheese melts and serve.
Brown ground meat; drain. Add beans, taco sauce, taco seasoning; set aside. Cut up lettuce, tomatoes and onion in large mixing bowl. At last minute before serving, mix all ingredients together including cheese and Fritos.
Combine dry ingredients. Heat milk just to boiling point. Pour over cocoa mix, stirring with wire whip until well mixed. Add vanilla. Serve at once. Makes 12 servings.
Thoroughly mix together almond, cardamon and powdered sugar. Set aside. In a flat baking pan combine egg yolks, milk and melted butter. Add flour little by little, until a dough is formed. The dough should not stick to your hand. Divide the dough into 5 equal portions and place each portion into a plastic bag. Remove dough one piece at a time and make five sheets to fit the size of the pan. Cover the bottom of a well-greased pan with 2 pastry sheets. Brush each sheet with melted butter before placing the next sheet on top. Place 2 more sheets on top, grease each sheet. Cut pastry into 1 x 1-inch squares. Add 3 or 4 tablespoons melted butter on top. Bake at 350° for 30 minutes or until crust is golden. Immediately drizzle syrup on top. Cover the pan with aluminum foil and let cool. Sprinkle pistachios on top just prior to serving.
Grind meat, cheese and pepper together; add seasoning and tomato paste. Mix well; set aside. Remove crust from bread; roll each individual slice very thin. Spread each slice with meat mixture and roll like small jelly roll using toothpick to hold together if needed; brush with melted butter and bake on greased cookie sheets at 375° for about 15 to 20 minutes.
Mix together flour, soda and salt. Set aside. Cream sugar and shortening, add sour cream and eggs; beat well. Add chocolate and hot water. Mix well. Add dry ingredients, beat well. Add vanilla. Bake at 350°. If using 9 x 13-inch pan bake 35 minutes. If using 9-inch layer pans bake 30 minutes. Cool and frost with Favorite Fudge Frosting.
Mix cream cheese and powdered sugar. Mix in peanut butter. Fold in Cool Whip. Pour into pie crust.
Mix everything together, except cherries. Freeze in cupcake cups. Garnish with a drained cherry.
Brown hamburger. Saute chillies and onion. Add other ingredients and put into large baking dish. Top with 1 to 2 cups grated cheese. Bake at 325° for 20 to 25 minutes. Top with sour cream and olives.