HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix milk, 1 tablespoon of sugar and 1/4 teaspoon of salt in 1-quart size Ziploc bag. Expel most of the air and close securely. Add ice cubes and 6 tablespoons of salt to gallon size Ziploc bag. Place ice cream mixture in smaller bag inside large bag with ice and salt. Close securely. Shake and roll bags several minutes until ice cream is soft frozen. Eat and enjoy!
Bake potatoes until done. Scoop out potatoes, careful not to tear skin. Mix all ingredients in bowl. Fill potato skins with mixture. Garnish with shredded cheese. Bake at 400° until cheese is melted.
In saucepan, warm milk to almost boiling. Set off heat. Mix together dry ingredients. Add 2 cups warm milk. Mix to get lumps out of mixture. Now, pour back in saucepan. Cook on medium to medium-high heat until thick.
Mix all ingredients. Beat well and pour into greased tube pan. Bake 40 to 45 minutes at 350° or until done. Let cool 5 minutes.
Sprinkle soy sauce and garlic powder over chicken in pan for oven. Marinate 1 hour. Turn chicken and sprinkle again. Cover and bake at 325° for 45 minutes, skin side down. Uncover and bake 15 minutes more with skin side up.
Brown meat; add oleo and stir. Add onion and cook until translucent. Add flour; stir and cook 2 to 3 minutes. Add garlic, soy sauce and Worcestershire sauce and mix thoroughly. Add milk and stir until it thickens.
Mix together. Drop by spoonfuls on cookie sheet. Bake at 350° for exactly 10 minutes. Let cool.
Carefully separate eggs. Place whites in deep narrow bowl. Mix flour with sugar. Cut up butter and add to sugar along with pineapple and egg yolks. Stir while cooking to thick stage. Remove from heat and add vanilla. Cool. Add 1 teaspoon warm water to egg whites. Beat stiff and add 5 teaspoons sugar. Pour pineapple mixture in 2 cooked pie shells. Add egg whites and bake until brown.
Peel onions and quarter. Make white sauce and pour over grated cheese. Pour mixture over onions in buttered baking dish. Bake at 350° for 30 minutes.
Brown ground beef, green pepper, chopped onions and chopped celery in electric skillet. Cook broccoli according to directions on package. Mix the soups together and heat. Put half the browned beef in a 13 x 9 x 2-inch casserole dish. Layer half the broccoli, then onion rings, cheese and finally the soup. Repeat the layers. Bake at 350° until bubbles.
Measure flour into large bowl. Add oil to flour and mix well until like soft putty. Add warm water and mix by hand until all water is absorbed. Roll out between 2 pieces of wax paper that have been lightly floured. Makes 2 pies.
In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. Bake at 350° for 25 minutes or until hot and bubbling. Stir. Top with remaining onions and Cheddar cheese, if desired. Bake 5 more minutes.
Cream sugar, powdered sugar, margarine, oil and eggs until smooth. Add the flour (a little at a time), cream of tartar, baking soda and vanilla; mix well. Refrigerate dough for 2 hours. Roll out on a flour covered board. Then you may use your desired cookie cutter to cut cookies. Place on a cookie sheet and bake 7 to 9 minutes at 375°. Serves 36.
Saute beef with the olive/cooking oil in a pressure cooker. Once the meat is well cooked, add the ingredients MINUS the potatoes, olives and food coloring. Cover and cook with pressure for 15 minutes. Once the cooker has cooled off completely, add the remaining ingredients. Cook at medium heat until the potatoes are soft and the liquid has thickened. Turn off heat and add 1 teaspoon of Spanish olive oil. Before serving, garnish with Spanish pimentos. Serve with a salad, rice and fried green plantains. Makes 4 servings.
Mix flour, sugar, baking powder and salt. Cut in lard with pastry blender or 2 knives until mixture resembles coarse meal. In a separate bowl, mix together the water, vinegar and egg. Add to flour mixture. This will be enough for two double crust pies or four singles. Will keep tightly covered in refrigerator up to 2 weeks. This crust will not soak through.
Combine 1/4 cup brown sugar, 2 teaspoons orange juice and 2 teaspoons of butter. Mix and set aside for glaze topping.
Dissolve yeast in 1/2 cup lukewarm water. Melt margarine in milk on low temperature. (Cool down a little.) Add in a bowl, eggs, sugar, salt, margarine and yeast. Add flour. Batter will be tacky. Set to raise in a warm spot until double in size. (This may take a few hours.) Knead dough with flour and make loaves. Let loaves raise again, then bake at 350° for 30 minutes. Makes 6 loaves.
Brown meat, onion and green pepper; drain well. Add remaining ingredients. Simmer, covered, on low for 1 1/2 hours at least.
Wash mandarins, cover with water and simmer 20 minutes. Drain and cool enough to handle. Cut off 1/4-inch top of mandarin. Put half of date in core of each mandarin. Mix all ingredients and heat to boiling, stirring until sugar is dissolved. Place mandarins in a baking dish. Pour 1/2 teaspoon of syrup over date and mandarin flesh, replace top. Cover mandarins with remaining syrup, bake for 20 minutes in 350° oven. Cool mandarins in syrup, drain before serving. Serves 8.
Add eggs, one at a time, to flour and salt. Add remaining ingredients. Form dough into small balls and deep fry. Pour honey over cooked Strufulas and cover.
Preheat oven to 475°. Put all ingredients in roasting pan. Seal well with foil. Bake for 1 hour.
In a large mixing bowl, combine flour, yeast, sugar and salt; mix well. In saucepan, heat milk and butter or margarine until warm (120° to 130°); butter does not need to melt. Add to flour mixture; add eggs. Blend at low speed of mixer until moistened. Beat 1 minute at medium speed. Cover bowl with plastic wrap and foil; refrigerate several hours or overnight. Stir down batter. Bake on waffle iron on medium heat. Serve hot with butter and toppings. Makes 6 to 8 large waffles.
Melt butter in 9 x 13-inch pan. Spread crumbs over butter evenly with fork. Spread chocolate chips, then spread coconut and pecans together and press with fork. Bake 25 to 30 minutes at 350° until slightly brown.
Mix yeast in warm water and let dissolve. Combine flour, salt, sugar and walnuts in large mixing bowl. Add milk, oil, eggs and yeast. Using bread hook (if you have one), mix at slow speed to blend liquid and dry ingredients. When blended, return to medium speed for 15 minutes. Cover and let stand for 15 minutes. Turn dough out on a lightly floured board and cut 6 equal pieces. With floured hands, knead into loaf shape and place on 2 baking sheets. Cover and let rise in a warm place until doubled in bulk. Bake at 375° for 25 to 30 minutes or until golden brown. Serve hot. Yields 6 loaves.
Sift dry ingredients together. Add butter and Crisco, then beaten eggs and milk. Beat at medium speed. Add vanilla. Bake in large spring-form pan at 325° for 1 hour and 15 minutes. Start in cold oven. Punch holes in your cake and let some of icing soak in before it gets thick (right after taken off stove).
Mix together rice and soup mix. Place in bottom of greased 9 x 13-inch baking pan. Put chicken pieces on top of rice mixture. Mix together chicken soup and water. Pour over chicken. Cover with foil and bake in 350° oven for 1 1/2 to 2 hours. Uncover last half hour.
Place all ingredients, except apples, in mixing bowl. Beat until smooth and put half in tube pan. Cover with a layer of half of the thinly sliced apples. Sprinkle apples with sugar-cinnamon to suit your own taste. Cover with rest of batter. Arrange remaining apples on top. Bake in a 350° oven for at least 1 hour and 50 minutes, but, you can check your own oven. Insert toothpick to test for doneness.
Place raisins in hot water 10 minutes and drain. Place in large bowl the carrots, raisins, pineapple, mayonnaise, Equal and juice. Mix and chill.
Mix all ingredients. Form into small balls. Place on cookie sheet and freeze. When frozen, place in Ziploc bag until needed. Bake frozen for 20 minutes at 375°.
Mix sugar, peanut butter and butter together. Mold into 1/2-inch balls. Chill. Melt chocolates in double boiler. Drop chilled balls into chocolate. After they are coated, chill and eat!
Spread dinner rolls out on pan. Bake for 5 minutes. Take out and pat down rolls. Bake additional 5 minutes. Cool.
Add sliced apples to oleo and brown sugar in frying pan. Cook until apples are tender.
Process all ingredients in food processor or mince parsley and beat all ingredients in a medium size bowl with electric mixer until blended and smooth. Pack into 1 pint decorative container or dish. Cover and refrigerate. Makes 1 3/4 cups. Delicious with party breads or crackers or use as a tangy topping for steak or hamburgers.
Cream butter and sugar. Add egg yolks, one at a time alternately with 2 cups flour to dredge fruits and nuts. Add lemon extract. Fold in egg whites, fruits and nuts. Let stand overnight in the refrigerator. Put into large angel food pan or 2 loaf pans. Bake slowly 3 hours at 225° or until done. Cool. Wrap well in wax paper or foil and store in airtight container. If cake seems dry to your taste, mix the last 3 ingredients and pour over cake while warm. Serves 12 to 15.
Place chicken in bottom of baking dish. Mix cranberry sauce, mushroom soup, French salad dressing and onion soup mix together. Pour mixture over chicken and bake at 350° for 1 1/2 hours.
Combine first 4 ingredients and cook to 236° (soft ball stage). Add nuts and Karo. Stir until coating on nuts begins to sugar. Spread nuts on cookie sheet to cool. Break apart while coating is still soft.
Saute onions. Combine all ingredients, using seasonings to your taste and put in crock-pot or large pot and heat through. Serve with oyster crackers and tossed salad. You may want to double the recipe.
Brown hamburger and drain well. Add cooked macaroni and cheese (already mixed well) and the can of Manwich. Let this simmer for about 5 minutes, then put into casserole dish. Add the cheese to the top and let melt.
Slice squash and boil for 5 minutes in salt; drain and place in a buttered dish. Add onion and bell pepper. Put margarine over this. Brown 1/2 to 1 pound ground beef and add to casserole. Season to taste. Sprinkle grated cheese on top. Bake for about 20 minutes at 300°.
Brown 1 pound ground meat and drain. Add chili beans and simmer. Blend together cheese and taco seasoning, cream and Ro-Tel tomatoes. Add blended mixture to meat and beans. Heat all together. Serve over chips.
Slice tomatoes, cucumber and onion. Add salt, oregano and oil; gently toss. Serve with fresh Italian bread. Serves 2 to 3.
Combine in medium saucepan marshmallow creme, sugar, evaporated milk, margarine and salt. Bring to full boil, stirring constantly over medium heat. Boil for 5 minutes. Remove from heat. Add chocolate chips. Stir until chips are melted and mixture is smooth. Stir in nuts and vanilla. Pour into greased pan. Chill in refrigerator until firm (2 hours).
Mix cake mix and pudding together. Then add oil, milk and eggs. Beat at least 5 minutes. Fold in grated German sweet chocolate. Pour into a greased and lightly floured tube pan. Pat the semi-sweet morsels over the top of batter evenly. Bake at 350° for 45 to 55 minutes.
Preheat oven to 350°. Grease 2 qt. casserole dish. Mix all ingredients together and bake uncovered 1 hr.
Brown hamburger and season to taste.	Chop cabbage in small pieces and cook until tender. Add tomatoes to hamburger and mix with cabbage. Bake at 350° for 40 minutes.
Pour 1 cup raw rice (not Minute) in casserole. Arrange 10 pieces of chicken on top. Mix 1 can mushroom soup with 2 cans of water and pour over rice and chicken. Sprinkle 1 package onion soup mix on top. Cover tightly and bake at 350° for 2 hours. Add more water if needed.
Stir margarine, sugar and milk in pan. Bring to full boil; stir constantly. Boil for 5 minutes over medium heat. Remove from heat. Stir in chocolate until melted. Add remaining ingredients. Mix until well blended. Pour on greased pan.
Preheat oven to 375°. In saucepan, melt butter over low heat. Add the flour; stir with wire whisk until blended.
Spread butter mixture onto sliced pound cake. Grill on both sides. Let cool. Place assorted fruits onto skewers.
Mix all ingredients except oil thoroughly. Form into small balls, about 3/4 inch. Let stand for 15 minutes. Heat oil in frying pan and deep fry meatballs for 1 to 2 minutes. Drain on paper towels. Serve hot.
Mash cheese with onion and drained pickle relish. Spread on a slice of boiled ham. Roll cornucopia fashion. Chill.
Cut chicken in bite-size pieces. Rinse pea pods; remove tips and strings. Cut onion tops in 1-inch lengths and thin slice white portions. Slice water chestnuts; quickly rinse mushrooms and blot dry. (Do not slice until ready to cook.) Arrange all on tray, cover with plastic wrap and refrigerate.
Mix all ingredients. Roll 3/4 to 1-inch thick. Cut into pieces about 1 1/2 x 2-inches. Deep fry at 375° until brown. Drain on paper towel. May be rolled in cinnamon and sugar or confectioners sugar while warm. Makes 3 to 4 dozen small donuts.
In a 1 1/2-quart casserole with cover, stir together sugar and corn syrup. Microwave on High for 4 minutes. Stir in peanuts; mix well and microwave 3 to 5 minutes on High. Add butter and vanilla. Microwave on High 2 minutes. Add 1 teaspoon baking soda and gently stir until light and foamy. Pour in lightly greased cookie sheet. Spread thin and cool. Break into small pieces.
Heat oven to 350°. Cut oleo into cake mix (dry) until crumbly. Pat mixture lightly into ungreased oblong pan, 13 x 9 x 2-inch, building up slight edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until edges are light brown. (Do not overbake.) Serve warm. Makes 12 to 15 servings.
Preheat waffle iron. In a pitcher, combine egg, corn oil and club soda; mix well. Stir in Bisquick. Pour batter into heated waffle iron and cook according to appliance directions. Makes crisp waffles.
Make tuna salad with first four ingredients. Make tuna sandwich with 2 slices of bread. Beat egg and milk; dip sandwich on both sides. Fry in pan with butter. Cook until golden brown on both sides. Serve immediately. Makes 2 to 3 servings.
Lay chicken pieces in a 9 x 13-inch glass baking dish. Rinse sauerkraut twice with cold water. Layer it over the chicken. Cover with Thousand Island dressing (moderately generous) to sustain moisture. Cover these ingredients with Swiss cheese, thinly sliced. Bake for 1 1/2 hours at 350°. Get ready to prepare the same dish really soon again.
Dissolve jello in boiling water. Add sour cream and cold water; then add drained pineapple and oranges. Stir ingredients together and set in a salad mold.
Sprinkle salt over cucumbers, onion and green pepper. Cover and set in refrigerator 1 hour; drain. Mix vinegar, celery salt or seed and sugar. Pour over cucumber mixture. Mix well. Place in covered jars and refrigerate. Can be kept 2 weeks. Makes 2 full mayonnaise jars.
Mix first 8 ingredients. Slit franks lengthwise. Spread open and fill with stuffing. Bake at 350° for 35 minutes in greased pan.
Preheat oven to 350 degrees. In medium bowl, lightly beat eggs. Add remaining filling ingredients; stir until well combined. Pour into ungreased 9 X 13 baking dish.
Preheat oven to 350°. Combine all ingredients and mix thoroughly. Spread mixture in an 8 x 8-inch pan or quiche dish. Bake 30 to 40 minutes until golden brown. Cut in wedges and serve warm.
In a mixing bowl or blender, beat together the chopped peaches, peach syrup (from the canned peaches) and mace. Add peach ice cream, gradually add milk, beating until all ingredients are blended. Serve immediately.
Marinate overnight in Worcestershire sauce and teriyaki sauce (marinate 2 cups soy sauce and 1 cup lemon juice for 2 hours). Thread cubes of steak on skewers and alternate mushrooms, pepper strips, tomatoes, onion and potatoes until all is used. Do same with chicken. Grill on gas grill until meat is done.
Toast the sesame seed in a medium-size no stick skillet over moderate heat. Shake the pan frequently until seeds are golden brown. Transfer to a shallow bowl or pie plate. Add bread crumbs and mix thoroughly. Cover with plastic wrap and hold for final preparation.
Make bottom layer first. Mix flour, butter and pecans together. Press it in a greased 9 x 13-inch pan. Bake 15 minutes at 300°.
Chop the chipped beef. Mix with cream cheese. Mold into ball. Serve with crackers.
Mix the water, salt and vinegar; pour over well packed pickles. Put 2 grape leaves in jar (1 in bottom of jar and 1 in top of jar). Makes enough for 3 quarts. Do not wash cucumbers; wash when you open to eat.
Mix all ingredients and pour into 9 x 13-inch pan. Bake at 350° for 45 minutes.
Grease pie plate with butter and dust with flour. Mix all ingredients together. Mix well. Pour in pie plate; bake in oven at 350° for 20 to 35 minutes.
Sift together flour, baking powder and salt; set aside. Cream sugar and shortening. Add milk, stiffly beaten egg whites, vanilla and flour; mix well. Pour into cake pans and bake at 350° about 25 to 30 minutes.
Mix cornstarch and salt with a small amount of apricot nectar in medium saucepan. Stir in remaining apricot nectar and honey gradually. Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add lemon juice and butter. Add banana slices to sauce. Serve over waffles, French toast or pancakes. Yields 2 1/2 cups.
You will need 3 or 4 separate bowls to mix ingredients and your serving dish.
Reserve 1/4 pound M&M's for decorating, if desired. Cream eggs, sugars and butter. Add peanut butter and cream well. Add rest of ingredients and mix well. Bake in a 350° oven for 12 minutes, 6 cookies to a sheet. Makes 100 large 4-inch cookies. I make them smaller and have more cookies.
Wash pepper; pack in a quart jar. Boil enough vinegar to fill jar. Pour boiling vinegar over pepper. Seal with a ring and can flat.
Beat together first 4 ingredients. Add flour, cinnamon, baking soda and salt. Mix well. Add apples, walnuts and bits. Bake in a tube pan for 1 hour at 325°.
Heat oven to 400°. Grease bottom of muffin pans. Beat egg with fork. Stir in milk and oil. Blend in combined dry ingredients, stirring just until flour is moistened. Batter will be lumpy. Do not overmix. Fold in blueberries. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Loosen immediately. Makes 1 dozen muffins.
Put oil in pan and a little flour hot. Combine ingredients. Bake at 500° for 15 minutes.
Mix all ingredients thoroughly. Roll into small balls and mash with a fork on ungreased cookie sheet. Bake at 375° for 10 minutes.
Combine all ingredients in a large mixing bowl and beat well. Drop by spoonfuls onto a lightly oiled cookie sheet. Bake in a 375 degree oven for 10-15 minutes or until lightly browned.
Dissolve Jell-O in boiling water; stir in bananas and pineapple. Add frozen strawberries and stir until berries have thawed. Add nuts. Pour 1/2 mixture into 13 x 9-inch dish. Place in refrigerator and allow to set. Spread sour cream evenly over set Jell-O. Pour remaining Jell-O mixture on top of sour cream. Return to refrigerator and allow to gel. Serve when completely congealed.
Cook cake as directed on box using 9 x 13-inch pan. While cake is in oven, mix creme of coconut and condensed milk. As soon as cake comes out of oven, pierce full of holes with fork. Spoon coconut creme mixture over and let sit until cooled. Top with Cool Whip and coconut. Cover and put in refrigerator.
Cook spaghetti. Mix remaining ingredients, except dressing, and pour in creamy Zesty Italian salad dressing. Keep refrigerated.
Layer in order of ingredients. Bake at 350° for 15 minutes or microwave 8 minutes. Spread onion rings on paper towel and cover with a paper towel. Heat until hot and put on top of casserole.
Place all ingredients in a large saucepan; cook over medium heat, stirring constantly, until thick. May be served hot or cold.
Cream together Crisco, sugar and salt; add boiling water. Let it cool to lukewarm. Mix yeast with 1 cup lukewarm water and add to Crisco/sugar mixture. Add 2 cups flour and eggs. Mix well. Add 4 more cups flour and mix well. Put dough into greased bowl and let it rise for 1 hour. Punch down and place in refrigerator until needed. When ready to make rolls, roll out dough on floured board and cut with biscuit cutter. Put a pat of butter on each roll and fold over to form Parker House Rolls. Let rise for 1 hour and then bake at 375° until brown.
Bring oleo and sugar to boil; cool. Mix in eggs and vanilla. Add other ingredients. Mix and spread in greased pan. Bake at 350° for 30 minutes.
Parboil zucchini and onion for 5 minutes and drain. Mix sour cream and cream of chicken soup and carrots together, then fold in zucchini. In small bowl, mix stuffing and melted margarine. In casserole, place 1/2 stuffing on bottom, then all of the zucchini; mix and place remaining stuffing on top. Cover and bake at 350° for 30 minutes.
Boil eggs and set aside. Melt butter in large saucepan; add flour, stirring constantly until a roux consistency. Add salt. Add canned milk, stirring constantly. Slowly add regular milk until you have a thick cream sauce. Peel and slice hard-boiled eggs. Add salt and pepper to taste. Serve over toast or biscuits. Serves 5 to 6.
Melt over hot (not boiling) water, peanut butter morsels; stir until smooth. Remove from heat. In a large bowl, combine melted morsels, cream cheese, vanilla extract and salt; beat well. Beat in confectioners sugar alternately with milk until mixture is spreading consistency. Fill and frost Peanut Butter Cake.
Simmer beef soup bones, meat and onions to make a broth. Strain. Remove and discard bones and spent meat. Add barley to the beef stock and cook for 1 hour. Add kale to stock and barley and cook 1 more hour. Salt and pepper to taste.
Preheat oven to 375°. Coat 4 (8-ounce) ramekins with butter. In large bowl, beat together egg and half and half. Add pasta and toss to coat well. Divide pasta mixture among ramekins. Bake until firm, about 15 minutes. Invert ramekins onto baking sheet and top each with a tablespoon of sauce and a slice of cheese. Bake until the cheese melts, about 3 minutes.
Dip both sides of round steak in flour. In a large skillet, melt butter, then add round steak. When both sides of round steak have browned, add 3 cups of water and onion soup mix. Bring to a boil, then turn down and let simmer. Add sliced potatoes and let simmer until potatoes are cooked. Salt and pepper to taste.
Saute onions and celery until soft. Sprinkle with garlic salt. Mix with deboned chicken and soups. Top with cheese and bake in casserole dish.
Cream shortening and sugar. Add egg yolks, beating until mixture is light and fluffy. Blend in dry ingredients, which have been sifted together. (Mixture will be very dry and crumbly.) Press firmly into greased 7 x 11inch pan. Bake in moderate oven at 375° for 10 minutes. Remove from oven and spread evenly with caramel topping. Bake in oven at 325° for 25 minutes.
Boil chicken, bone and cut into small pieces. Chop eggs, celery, and onions. Mix together chicken, eggs, celery, onions, lemon juice, cream of chicken soup and water chestnuts. Pour into a large baking dish. Place cheese cracker crumbs over top. Bake at 350° for 35-45 minutes.
Combine cream cheese, brown sugar and sugar in mixing bowl. Mix until smooth. Mix in vanilla. Spoon into serving bowl. Serve with sliced apples.
Rub lamb shanks with garlic. Place in roasting pan and sprinkle with salt and pepper. Mix together the herbs, curry powder and bay leaf; sprinkle over shanks. Place onion slices on top and pour soy sauce over meat. Roast, uncovered, in a 400° oven for 15 minutes, then reduce heat to 300°. Cover and roast for 2 hours. Pour off fat, then add wine and water. Roast 1 hour more. If you need more liquid, add wine and water. Delicious!
Heat oven to 425 degrees. Melt margarine in pan. Mix all dry ingredients. Coat chicken. Place chicken skin side down in pan. Bake in covered overproof 13x9x2 pan for 35 minutes. Turn chicken and continue baking until done. (Approximately 25 minutes longer.) Makes 4 servings.