HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash seeds thoroughly. Spread on a cookie sheet sprayed with a nonstick cooking spray. Toast at 350° for 10 minutes or until golden color. Sprinkle with salt. Eat!!
Steam or boil cut green beans until firm. Boil potatoes and peel. Cut into bite size pieces. Cut tomatoes to bite size pieces. Slice or dice onion. Salt or pepper to taste. Mix with vinegar and olive oil. Chill to serve.
Unroll dough. Separate into triangles. Spread each triangle with part of the butter or margarine. Combine brown sugar, cinnamon and walnuts in a small bowl. Sprinkle about 1 tablespoon of the mixture over each dough triangle. Roll up as label directs. Place rolls, point side down, in a greased 9 x 5 x 3-inch pan in two layers. Brush top of loaf with remaining butter or margarine. Sprinkle with remaining topping. Bake at 375° for 35 minutes. Turn out onto wire rack. Cool.
Preheat oven to 350°. In large saucepan, melt butter. Stir in flour, mustard, salt and pepper. Cook and stir over low heat until mixture is bubbly. Gradually stir in half and half. Stir in vegetables. In 8-inch square baking dish, place 1/3 vegetable mixture and top with 4 slices cheese. Repeat 2 times, ending with cheese, then nuts. Bake, uncovered, 35 minutes or until hot. Refrigerate leftovers.
Drain pineapple and oranges, reserving liquid. Add enough water to liquid to make 2 cups. Bring liquid to a boil in a medium saucepan. Add gelatin; stir until dissolved. Remove from heat. Add sherbet, oranges and half the pineapple, stirring until sherbet is melted. Pour into a 6-cup ring mold and chill until firm. Unmold onto serving platter. Combine sour cream, coconut, marshmallows and remaining pineapple. Spoon mixture into center of gelatin ring. Enjoy! Yields 10 to 12 servings.
Melt Crisco in large skillet, add broken spaghetti. Add browned hamburger and remaining ingredients, except cheese. Cook all together until well done. Sprinkle the top with grated cheese and let melt.
Melt butter and chocolate over low heat or in top of a double boiler. Beat eggs in mixing bowl until light; then beat in syrup, sugar, vanilla and salt. Add to the slightly-cooled chocolate mixture and mix thoroughly.
Cream butter and both sugars; add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake 6 minutes at 375°. Makes 112 cookies. Recipe may be cut in half.
Combine all ingredients, except vanilla. Cook over medium heat, stirring continually. Let boil rapidly for 1 minute. Remove from heat and add vanilla. Cool and beat until enough to spread on cake. Spread on cooled cake.
Bring to boil 1 1/2 cups sugar, cornstarch, fruit, cinnamon and 1 cup water. Cook 1 minute, stirring often. Pour into casserole 9 x 13 x 2-inch. Mix 3 tablespoons oleo, brown sugar and nuts; set aside. Combine flour, sugar, shortening and buttermilk. Stir until moistened. Turn dough onto floured surface and knead 3 or 4 times. Roll dough to approximately 12 x 8-inch. Spread with pecan mixture. Roll up like a jelly roll; slice. Place slices atop fruit mixture and bake at 400° for 25 to 30 minutes.
While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4 inch strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes or until tender. Stir in onions and green peppers. Cover and cook 15 minutes longer. Blend water, cornstarch and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice. Serves 6.
Tie cloves and allspice in thin cloth and crush. Put little bags in boiling vinegar. Grind cabbage and onions. Cover with salt and let stand overnight.
Brown ground chuck. Cook ingredients together, bringing to boil then simmer for 1 1/2 hours.
Put in casserole dish. Bake at 350° for about 40 minutes to an hour. Makes 16 servings for 14 to 16 pound turkey.
Pour melted butter over bread that has been torn into bits. Cover with brown sugar and tomatoes combined. Bake in 350° oven 35 to 45 minutes or until top puffs. Can be put in microwave also.
Bring to boil water, vinegar and salt. Pour over cucumbers in sterilized jars. Add alum and dill to each quart; seal.
Preheat oven to 350°. Spray 9-inch square baking pan with a nonstick spray. In a large mixing bowl, combine all dry ingredients until well mixed. In a separate small bowl, whisk egg whites, water and corn syrup. Add to dry ingredients and stir until smooth. Pour into prepared baking pan; bake 30 minutes. Cake is done when it springs back when lightly touched.
Mix confectioners sugar, eggs and butter together for about 15 minutes. Spread that onto graham cracker crust. Then start layering with a layer of bananas, then a layer of pineapple chunks. Top with Cool Whip, cherries and nuts. You can sprinkle with chocolate syrup. Chill for 2 to 4 hours before serving.
Place butter in pan in hot oven (400°) until melted. Sift corn meal, salt and sugar together in bowl. Put creamed corn, eggs, sour cream and onion into bowl and mix well (always mix wet ingredients into dry). Pour the melted butter very slowly into the mixture and stir. Pour into hot pan. Bake at 375° to 400° for about 45 minutes or until golden brown across the top.
Mix together the butter and sugars. Add remaining ingredients. Mix well. Freeze in containers (one pint containers are a good size). Thaw slightly before using. Add 2 to 3 tablespoons (to your taste) of batter to a cup and add boiling water.
Melt chocolate over hot water. Remove from heat and stir in noodles and peanuts. Drop from teaspoons onto waxed paper. Let stand for 20 minutes before serving.
Melt butter and mix with stuffing. Spread in 9 x 13 inch baking dish. Layer stuffing mix- then layer chicken. In medium bowl, mix soup and broth together. Pour evenly over chicken. Bake at 350 degrees for 1 hour.
In a large nonstick skillet with ovenproof handle, brown meat and onion. Drain off any accumulated fat. Add potatoes, tomato sauce, salt, pepper and garlic powder. Cook, stirring, for 5 minutes. Spread evenly in bottom of skillet. In medium bowl, with fork, lightly beat eggs. Blend in yogurt; spread over meat mixture. Bake at 350° for 1 hour, or until topping is set. Let stand 10 minutes before serving.
Blend first 7 ingredients together. Add flour and chips. Drop by rounded teaspoonfuls onto cookie sheet. Bake at 375° until very lightly browned on edges. Recipe may be cut in half. Freezes well.
Cut bread in 1/2 inch slices (do not cut all the way through the bottom). Turn 90° and cut again. Melt butter, add basil, garlic powder and Parmesan cheese. Drizzle over and into bread. Wrap together in foil. Bake at 350° for 15 minutes.
In 5 quart sauce pan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 10-12 minutes or until potatoes are fork-tender. Drain potatoes; cool slightly.
Combine flour, brown sugar and baking powder. Stir to mix well. Add applesauce and egg whites. Stir to mix well. Fold in the fruits. Coat two 5 x 3-inch loaf pans with nonstick cooking spray. Divide mixture evenly between pans and bake at 325° for about 45 minutes or just until a wooden toothpick inserted in center of each loaf comes out clean. Remove bread from oven. Let sit for 10 minutes. Invert loaves onto wire rack. Turn right side up. Cool to room temperature. Wrap bread in foil and let sit overnight before slicing and serving. Yields 20 slices. Contains 101 calories per slice, 0.2 g fat and 2 g protein.
In salad bowl combine chunks of lettuce, corn chips, chopped tomato, pepperoni, olives and cheese. Meanwhile, in saucepan heat canned chili con carne with beans until bubbly. Immediately pour atop salad, tossing lightly to coat. Makes 6 servings.
Mix jello, sugar and water; cool. Grate lemon. Whip milk. Add jello, sugar and water mixture. Beat, then add lemon. Pour in dish lined with vanilla wafers and chill.
Blend eggs, milk, flour, salt and vanilla in blender. Then melt 2-3 teaspoons margarine in 2 pie pans in oven. Pour batter into pan (1/2 inch each pie pan) - DON'T STIR. Bake at 425° for 15-20 minutes. Serve warm with powdered sugar and lemon juice icing, or with powdered sugar and apples or strawberries.
Mix all together and refrigerate. Great on crackers. Depending on your taste, you can use medium Cheddar cheese.
Cook grits in water and salt until thick. While hot, add the remaining ingredients and pour in a casserole dish and sprinkle with paprika. Bake at 350° for 20 to 30 minutes.
Heat oven to 375°. Beat shortening and peanut butter until well blended. Add 1 1/2 cups sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Combine flour, baking soda and salt; gradually add to peanut mixture, beating until well blended. Shape dough into 1-inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Place 3 mini kisses on each cookie, pressing down lightly. Makes about 4 dozen cookies.
In large skillet over medium heat, cook dove meat and onion in 1/2 the butter; season with lemon pepper. Cook for 10 minutes; set aside. In same skillet melt remaining butter and fry potatoes adding lemon pepper and garlic salt to taste. Place meat in with potatoes; adding salsa and chili peppers. Simmer 15 minutes; stirring frequently. Spoon into warm tortillas; cover with cheese and green taco sauce. Fold and serve.
Slowly boil chicken until it is ready to fall off the bone. Remove chicken and set aside to cool. Add water and 3 to 4 bouillon cubes to make approximately 6 cups of broth. Stir into broth, 3 tablespoons of soup greens, tomato sauce and 1/2 pound spaghetti noodles (broken into thirds). Cook until noodles are tender. Break apart chicken and add to soup to warm.
Peel and cut potatoes into 1/4-inch slices to make 8 cups. Combine potatoes,	onions and salt in Dutch oven.	Add water and boil until just done. Drain and set aside. Melt the margarine in heavy saucepan over low heat. Add flour and cook for 1 minute. Gradually	add milk and cook over medium heat, stirring constantly	until thick. Add salt, pepper, chopped parsley, pimentos and cheese. Spoon potatoes into lightly greased baking dish. Pour sauce on top and heat in oven at 350° for 10 to 15 minutes. Serves 8 to 10.
Combine soup, rice and water in casserole dish. Put the pork chops in dish. Bake at 350° for 30 minutes or until pork chops are done.
In saucepan, combine butter, caramels and milk. Stir on low heat until smooth. Remove from heat. Add rest of ingredients; stir well. Drop by teaspoon onto waxed paper; let cool until set. Store in refrigerator in covered container.
Combine popped corn/nuts in a large container. Mix sugar, butter and Karo. Boil 10 to 15 minutes, stirring occasionally. Remove from heat. Add vanilla and pour over corn and nuts. Mix thoroughly. Spread over cookie sheet to dry. Break apart and store in tightly covered container. Keeps for a long time.
Mix cake mix, pudding, milk, oil and eggs. Bake in three round cake pans for 20 minutes at 300°. Cool.
Preheat oven to 375°. In medium skillet, fry sausage until cooked. Remove sausage; drain on paper towel. Reserve 2 tablespoons fat. Saute onion and green pepper in reserved fat for 2 to 3 minutes. Slice sausage. Combine cheese and flour. Stir in sausage slices, green pepper and onion. Spread in pie crust shell. Mix remaining ingredients; pour into shell. Bake on cookie sheet for 35 to 40 minutes, or until browned and filling is set. Serves 6.
Mix all ingredients together. Put in container or bowl and cover. Refrigerate. Can make ahead of time. Longer it stands better it is.
Cook together the first 3 ingredients. When it starts to boil, add butter. Boil 3 minutes. Add peanut butter, rolled oats and vanilla. Stir well. Drop onto wax paper. Let stand for 1 hour.
Cook onion in large skillet with oil. Add mushrooms and meat. If using frozen broccoli, cook in microwave first and the add to meat, mushrooms and onion mixture. Add cooked rice. Then add soy sauce and heat through. Makes 4 servings.
Place rice in a large bowl. Pour pineapple liquid into small bowl. Beat in mayonnaise, mustard and salt. To rice, add pineapple chunks, peppers, onions and ham. Add dressing and mix well. Add cheese. Toss lightly. Chill at least one hour. Top with slivered almonds. Serves 6 to 8.
Preheat oven to 350°. Wash chicken and pat dry. Mix together eggs and milk. Separately mix cornflake crumbs, salt and pepper. Dip chicken in milk and egg mixture; then in crumbs, evenly coating each piece. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, 1 hour. Serves 4 to 6.
Mix flour, baking powder and salt together in one bowl. Mix butter until smooth, then add brown sugar. Mix. Add eggs one at a time, mixing after each egg. Add dry ingredients, nuts and chocolate chips. Mix. Bake 25 to 30 minutes at 350°.
Scald the milk and set aside to cool. To the dissolved yeast add 1/2 cup of flour and mix to batter. Add to the milk which has been scalded and allowed to become lukewarm. Stir in 1 teaspoon sugar and about 3 cups flour. Set in warm place to rise overnight. In the morning, add the eggs, nutmeg, butter, sugar and salt; mix thoroughly. Stir enough flour until batter can no longer be stirred with a spoon. Set aside to rise. Roll on well floured board and cut with doughnut cutter. Let rise again and fry until golden brown.
Beat eggs until fluffy. Add sugar and oil; beat well. Add vanilla, cinnamon, soda, salt and baking powder. Mix well. Add flour; mix. Add zucchini; mix. Pour in a greased bundt pan or two loaf pans. Bake at 350° for 1 hour. Cool on rack. Can be frozen.
Sift together flour and salt. Mix in with spoon rolled oats. Put into bowl and	mix until creamy the shortening, vanilla and brown sugar. Beat eggs, add milk. Mix in flour mixture about 1/3 at a time. Drop by teaspoon 2 inches apart on greased cookie sheet. Bake in 375° oven about 12 minutes or until light brown.
Heat oven to 350°. In a mixing bowl, combine peanut butter and melted margarine. Add the eggs, brown sugar and vanilla; mix well. Stir in flour and salt. Beat until smooth. Spread into a greased 9 x 13-inch pan. Bake for about 35 minutes or until a wooden pick inserted in the center comes out clean.
Make a seasoning mixture of the sour cream and spices. Dredge the chicken breasts in sour cream mixture, then roll in bread crumbs. Place bacon strip on each chicken breast; roll up and skewer with a toothpick. Bake uncovered for one hour and 15 minutes.
Mix sugar, water and corn syrup. Cook to soft ball stage. Add butter and raw peanuts. Continue cooking until syrup turns golden brown or hard crack stage. Remove from heat and add vanilla and soda. Stir until it foams. Pour quickly into greased tins. Cool. Break into pieces.
Place chicken in crock-pot. Spoon soup over chicken. Sprinkle garlic on top. Cook on low setting. Serve over rice. Great for working people!
Saute chicken, onion and garlic in hot oil for 8 to 10 minutes or until chicken is no longer pink. Drain off fat. Add cumin, salt and pepper; cook and stir for 1 minute more. Stir in undrained tomatoes (cut up), tomato sauce and pepper. If wanting milder sauce, decrease amount of peppers. Bring to boil, reduce heat; cover and simmer 20 minutes, stirring occasionally. Add beans, heat through. Serve topped with sour cream or cheese and, if desired, sliced green onion. Serves 4 to 6.
Put red hots and 1 cup of water in saucepan and heat until candy dissolves. Add Jell-O, stir until dissolved. Add 1 cup cold water. Chill until slightly thickened. Add apples, celery and nuts.
Fry sausage or ground beef. Add salt, pepper and oregano. Drain fat off. Return to skillet, add spaghetti sauce and simmer until hot. Cook noodles, using package directions. Drain.
Mix dry ingredients. Cut in shortening. Dissolve yeast in warm water and pour it and buttermilk into flour mixture. Roll out on floured board and cut with small cutter. Hand dip each biscuit in melted butter and place on baking sheet. Can be frozen at this point or baked at 400° until lightly browned.
Stew chicken; pull apart and lay chicken in casserole dish. Pour cream of chicken soup over chicken. Pour peas and carrots over top of chicken (do not drain vegetables). Mix the Bisquick, milk and margarine (butter); mix well. Pour over chicken mixture. Bake at 350° for 30 to 45 minutes, or until golden brown.
Mix all ingredients together until smooth. Pour into greased pie plate. Bake in a 350° oven until knife inserted in center comes out clean.
Dissolve yeast in water, then dissolve sugar. Put in rest of ingredients at same time and stir until lumps of Crisco are gone. Spoon into greased muffin cups and bake at 400° for 10 minutes. (Rest of batter keeps in fridge for several days.)
In a large pot, heat the oil over medium heat. Add the beef chunks and stir until brown on all sides. Add the remaining ingredients, except the beans; mix well and bring to a boil. Reduce heat to low; cover and simmer for 45 to 50 minutes or until beef is very tender. Stir in the beans. Heat thoroughly before serving.
Make a sauce of first 3 ingredients. Add all other ingredients, except last two. When mixture is thickened, add cheese and stir until cheese is melted. Before serving, add shrimp and heat through. Serves 24.
Mix ingredients together. Place salmon in Zip-loc bag and pour in marinade. Best if soaked for 24 hours.
Preheat oven to 350°. Cream butter and sugar together until light and creamy. Beat in egg. Sift together flour, baking soda and salt. Combine the bananas and yogurt stirring just enough to mix. Add dry ingredients alternately with banana mixture to butter mixture stirring just enough to combine well. Turn into 9 x 5-inch oiled loaf pan. Bake 50 to 60 minutes or until done. Cool in pan 10 minutes. Remove from pan and finish cooling on a rack. Yields 1 loaf.
Mix flour, salt and baking soda; set aside. Mix butter and peanut butter. Add your sugars. Mix well. Add eggs and beat well. Stir flour mixture in. Drop dough from spoon on baking pan. Flatten with fork. Bake at 375° for 10 to 15 minutes or until brown.
Preheat oven to 350°. Combine rice, onions, green pepper and pimientos. Blend soup, salad dressing/mayonnaise, 1 cup cheese, milk and seasonings. Stir into rice mixture. Turn into a greased shallow 2-quart casserole. Bake at 350° for 25 minutes or until hot and bubbly. Makes 6 servings.
Boil broccoli with oleo, salt and pepper. Cook rice. Drain broccoli and add to rice. Stir in cheese soup. Pour in microwave dish and microwave on High for 25 minutes. Add garlic cheese before baking in microwave.
Saute onions in margarine. Gradually stir in flour, water, salt, pepper and lemon juice. Simmer 3 minutes. Add beans, mushrooms and sour cream. Place in 1 1/2-quart casserole. Sprinkle with cheese and crumbs. Bake at 350° for 30 minutes.
Mix first 3 ingredients and press into a 9 x 13-inch pan. Combine eggs, 1/2 cup sugar and cream cheese, beat with mixer until smooth. Pour over crust. Bake 20 minutes at 375°. Drain blueberries, reserving juice. Cook juice, cornstarch, sugar and lemon juice until thickened. Add blueberries and spread on top of baked torte. Serve with whipped cream or topping.
Cream together in mixer shortening, butter, sugar and salt. Add potatoes. Add eggs; beat until light. Dissolve yeast in potato water. Add alternately 1 cup flour at low speed. Add 2 cups flour with warm milk. Knead in remaining flour. Knead until smooth on floured board. Place in lightly oiled bowl. Cover with towel and put in warm place. When dough doubles, divide in half. Roll out about 1/3-inch thick. Cut and dip pieces in butter. Lay pieces around one on top of other in 5-cup mold with center opening. Bake in 400° oven for 20 minutes. Reduce heat the last 10 to 12 minutes to 350°. Makes 2 rings.
Gradually add mayonnaise to cream cheese, blending until smooth. Add ham, onion juice, Worcestershire sauce, salt and pepper. Mix well.
* To plump raisins, place them in a small bowl, pour boiling water over them and let stand 20 minutes. Drain and pat dry on paper toweling.
Cook rice and mix other ingredients; put in greased casserole. Bake at 350° for 20 to 25 minutes.
Combine the first 6 ingredients in double boiler or heavy saucepan; cook over medium heat until thick (if not using double boiler, use low heat and stir constantly as it burns easily). Stir in oleo and cool to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists, if desired. Store in refrigerator.
Mix first 5 ingredients in 1 1/2-quart dish. Top with butter. Microwave at High 1 minute. Stir until smooth; microwave 1 more minute. Blend in nuts.
Mix first 5 ingredients together. Pour in a 9 x 12-inch greased pan. Saute onions and peppers. Spread over mixture. Spread sour cream over onions and peppers. Top with cheese. Bake at 400° for 30 minutes.
Cream shortening, sugars, water and egg together. Mix in flour. Stir oatmeal, vanilla and cinnamon together. Drop by spoonful about an inch apart. Bake at 350° for 15 minutes.
Cream well the sugar, Crisco and oleo. Add 5 egg yolks, one at a time, and beat well after each addition. Add vanilla. Mix flour and soda and add alternately with the buttermilk to the creamed mixture. Beat egg whites and fold into the batter. Pour batter into 3 greased and floured pans (approximately 8-inch). Bake for 25 minutes at 350°.
Mix all ingredients together; roll into small balls. Bake at 400° for 15 minutes.
Place foil to cover a cookie sheet. Place enough crackers to cover the cookie sheet. Preheat oven to 350°. Bring to a boil the margarine and sugar. Boil 3 minutes. Pour mixture over the top of the crackers. Place in a 350° oven for 5 minutes. Remove and put on the chocolate chips. Return to oven for about 1 minute. Take out and spread the softened chips. Put in refrigerator until cool. Break into pieces.
Place milk in a large saucepan; heat until warm (do not boil). Remove form heat. Add bread and next 6 ingredients; stir well. Spoon mixture evenly into 6 (4 ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9 x 2-inch baking dish; add hot water to a depth of 1 inch. Bake at 350° for 20 minutes; shield with aluminum foil and bake an additional 10 minutes or until a knife inserted in center comes out clean. Remove ramekins from water. Serve pudding warm or chilled.
Heat oven to 375°F. Combine sugar and cinnamon in small bowl. Peel apples, leaving a 1-inch wide band of peel around the center of each. Arrange apples in a 9-inch square baking dish. Fill each cavity with 1 tsp. each butter and cinnamon-sugar. Sprinkle with remaining cinnamon-sugar.
In medium bowl, whisk together oil, vinegar, brown sugar and salt. Cut off broccoli flowerets, and reserve for future use; peel and shred stems. Remove and discard core from apple (do not peel); chop apple into 1/2-inch pieces. Toss shredded broccoli, apple and raisins with dressing. Makes 4 cups.
Combine ingredients and mix well. Drop by teaspoonfuls into 375° olive oil in fryer. Fry only until balls are set. Place in baking dish and cover with sauce. Sprinkle additional cheese on top. Bake 1/2 hour at 375°.
Brown meat until tender; add cabbage, onions and okra and simmer until tender. Add remaining vegetables and spices except for peppers and pepper buds. Simmer for two hours; add peppers and pepper buds about 1/4 hour before serving. Remove peppers before serving. Serve with hot crusty French bread on a cold winter night! This dish improves with re-heating.
Preheat broiler. Line cookie sheet with aluminum foil. Melt butter in microwave. Slice bread into 3/4-inch slices. Dip slices in butter and sprinkle both sides with garlic. Arrange slices on cookie sheet and spread cheese on top of each slice. Sprinkle oregano lightly on cheese. Put in broiler until cheese melts. Serve at once.