HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet over medium heat, melt butter. Add green onions and red pepper. Cook, stirring, until vegetables are tender. Beat 6 eggs with milk, salt and basil. Stir in ham. Pour egg mixture over vegetables. Scramble until eggs are thickened but still moist. Remove from heat; set aside. In a medium bowl, toss together broccoli, Swiss cheese and lemon juice. Set aside. Unroll refrigerated pizza crust onto a greased baking sheet. Pat dough to form a 14 x 9-inch rectangle. Spread reserved egg mixture in a 3-inch wide strip lengthwise down center of dough. Top with reserved broccoli mixture. Make cuts in dough at 1-inch intervals on both sides of rectangle, just to edge of filling. Fold dough strips diagonally over filling, overlapping strips and alternating from side to side to give a braided appearance. In a small bowl, beat together remaining egg and 1 tablespoon water. Brush top of dough with egg mixture. Sprinkle with poppy seeds. Bake in preheated 375° oven until golden brown, about 25 minutes. Slice to serve. Yield: 6 servings.
Melt butter in a large pan or spray pan with oil. Saute onion and pepper until soft. Add potatoes and saute for 2 minutes. Add tomatoes and cook over high heat until slightly thickened. Add beans and heat through. Sprinkle with cheese.
Beat 2 egg whites until fluffy. Slowly add sugar and cinnamon. Beat until stiff. Add whiskey. Fold in nuts.
Remove stems and seeds from peppers. Finely chop onion. Blend onion and peppers in blender with a small amount of mayonnaise. Then put everything into a mixer and mix until creamy. Store in airtight container in refrigerator. Best made several days before using to let ingredients blend.
Place all ingredients in a large bowl and toss thoroughly to mix. Cover and chill 2 to 3 hours. Stir well.
Bake cake mix as directed in an oblong pan. Mix pudding as directed. Pour over cake while warm. Mix sugar and pineapple juice until all sugar is dissolved. Pour over cake. Sprinkle with nuts. Let cool until cold. Spread Cool Whip on top and sprinkle with coconut.
Stew chicken. Pick from bone. Cut in pieces in casserole dish. Put broth and soup in pot. Bring to a boil. Pour over chicken. Salt and pepper to taste. Melt margarine. Mix with flour and milk. Pour on chicken and bake at 350° until brown.
Grease pan. Combine milk, eggs, molasses and butter. Beat well, then add cinnamon and flour. Bake in a big bread pan (9 x 13-inch) on a old wood stove (for a large family) in 350° oven. Check after 30 minutes. Check with toothpick. If it comes out clean, cake is done. Makes 9 x 13-inch cake.
Core apples and cut into slices about 3/4-inch thick at widest part. Toss in bowl with lemon juice to prevent browning. Place apples in a lightly buttered 9-inch pie plate. Drizzle syrup evenly over the apples. In a small bowl, combine flour, salt and sugar and cut in butter as if making a pie crust. Distribute mixture evenly over apples. Bake in preheated 375° oven for 30 minutes or until juices are bubbling and topping is crisp. Serve hot, warm or room temperature with vanilla or coffee ice cream.
Mix graham crackers and 1 stick melted butter and press in bottom of 9 x 13-inch pan. Beat eggs, powdered sugar and 2 sticks of margarine for 15 minutes. Spread this mixture over graham crackers; slice 4 bananas over this. Cover with 1 large can crushed pineapple (drained), 1 large Cool Whip, cherries and nuts. Refrigerate.
Mix together cream cheese, sugar and milk. In bottom of pie crusts, add 1/2 of cream cheese mixture. Put nuts on top of cheese mixture, then Cool Whip and cherry pie filling on top.
Cook rice in water 15 minutes. Add salt, sugar, butter and 3 cups of milk. Cook over medium heat, stirring occasionally. Using the 1/3 cup of milk, soften gelatin. Cook rice until mixture thickens slightly. Add softened gelatin, cook 1 minute. Remove from heat and add almond extract. Cool. When cool, fold in whipped cream or Cool Whip. Refrigerate until firm. Put cherry pie filling on top.
Brown ground beef and bacon. Add onion and cook until tender; drain. Stir in soup, salt and paprika. Simmer for 20 minutes, stirring frequently. Stir in sour cream. Heat through but do not boil. Serve over buttered noodles. Makes 4 to 6 servings.
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream, then strawberries and bananas.
Sift flour, baking powder, sugar and salt together. Rub in butter, then mix in cheese. Add sufficient milk to make a soft but not sticky dough. Turn onto floured board; knead dough lightly. Pat out dough in ungreased jelly roll pan. Peel and core apples; slice thinly. Arrange in rows across dough. Sprinkle with brown sugar and cinnamon mixed together. Brush over with melted butter. Bake for 25 minutes in a 425° oven. Best eaten fresh.
In large Dutch oven, saute onions, jalapeno pepper and garlic in oil. Add tomatoes, green chili tomatoes, tomato soup, beef bouillon, chicken broth and water. Stir in red chilies and cilantro. Bring to a boil. Reduce heat; simmer about 1 hour. Serve in bowls with tortillas and cheese at side for everyone to use desired amounts on top of soup.
Break up the ground beef in a medium size skillet. Heat and cover meat on a stove. As the ground beef begins to brown, throw in onions and any desired seasoning, then stir to mix onions and beef. Once beef is brown, drain grease. Add the eggs which have been stirred in a bowl (similar to scrambled eggs prep). Pour the eggs over the beef and onion and let set until eggs are cooked. Add seasoning as desired. Once eggs are cooked, layer the cheese on top. Once cheese is melted, serve and enjoy.
Chop beef into small bits. Mix approximately 2/3 of the beef with the other ingredients. Mix thoroughly and shape into ball. Roll ball in rest of beef. Serve with bacon-flavored crackers.
Combine flour and salt. Stir together. Cut in shortening. Mix in cream of chicken soup. Bring together into a ball. On a floured surface, roll out dumplings and cut into strips. Drop into slow rolling boil of chicken broth with chicken meat. Cook until done.
Fill sterilized jars with sliced cucumbers (I slice mine in sticks). Add a piece of dill. Cover with boiling syrup. Seal. Process in water bath for 15 minutes.
Mix 3 cups sugar and flour, then add milk; mix well. Add margarine. (I cook this in an 8 or 9-inch iron skillet.) Let this come to a boil. Put the 1/4 cup sugar in another small skillet. Be careful browning this sugar. When it is brown, take the other skillet off the heat, add the browned sugar and cook until a soft ball forms in a cup of cold water.
Fill crock pot 3/4 full of water. Cook 8 hours on high.
Boil sugar and water together for 8 minutes. Add tea; chill. Add fruit juices and pineapple. Mellow in refrigerator 2 hours. Add 2 quarts ginger ale and ice just before serving. Serves 50.
Cook carrots in small amount of water. Carrots should be firm. Mix with other ingredients and let stand overnight.
Mix cake mix, eggs, sugar, sour cream and margarine. Crush Heath Bars and add to cake. Pour into greased and floured tube pan. Bake at 325° for 1 hour.
Combine flour and salt; make a well in center. Add egg and water. Stir batter until smooth and let stand, covered, for 3 hours.
Wash potatoes and slice (with skins left on). Slice onions into rings. In large skillet, pour oil. Let it heat to almost boiling and add potatoes and onions. Season with salt and pepper and other seasonings to taste. Cook, covered, for about 15 minutes. Uncover and cook until light brown. Fork will stick through potatoes easily when done.
Brown ground hamburger in a Corning Ware casserole on top of the stove or in the microwave. Return casserole to crock-pot, heating the base. Add remaining ingredients. Stir thoroughly. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours.
Marinate whole chicken in all of the ingredients. Bring to a boil, then simmer with cover on pot, 25 to 30 minutes or until tender. Turn chicken over once while simmering to brown evenly. Cool, then chop into small pieces and arrange on platter. Top with Chinese parsley and chopped green onions, if desired.
Dissolve yeast in very warm water, 1 teaspoon flour and 1 teaspoon sugar. Wait 5 minutes. Make a well in the 12 cups of flour. Pour in yeast mixture with some flour for a soft dough. Add 4 cups hot water. Work dough with hand. Cover and let rise to double in size, 1 to 2 hours. Punch down dough and knead 8 minutes. Let rise until double in size again. Bake at 400° for 40 minutes. Brush with hot water just before it comes out of the oven. Makes 2 large loaves.
Melt butter in skillet. Add chicken pieces, green pepper and onion. Put in as much garlic and salt and pepper as you like. (Just according to your taste.) Cook ingredients until chicken turns white. Add as much Worcestershire sauce as you like. Cook until chicken is done, about 15 minutes.
Heat oven to 350°. Mix mushroom soup and milk. Reserve 1/2 cup of the mixture. Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix.
Melt morsels in double boiler; mix in noodles and peanuts. Spoon on cookie sheet lined with wax paper to harden. I put them in the refrigerator because it only takes a short while to harden. Enjoy.
Mix lemon or orange Jell-O, drained pineapple juice plus 1 cup pineapple juice, adding boiling water to make 2 cups liquid. When this starts to congeal, add marshmallows, drained pineapple, cream cheese and mayonnaise (which have been creamed together). Whip and add whipping cream. In separate bowl, add 1 cup boiling water and 1 cup cold water to red Jell-O. When it has set, put above mixture on top. Do the same with green Jell-O and put on top of lemon or orange layer.
Place onions in a 1 1/2-quart casserole dish. Add 1 cup of cold water. Bake at 200° for 1 hour. Remove onions from oven and cut off the top and bottom. Squeeze the onion and the delicious part will pop out. Throw away the skin. Season the onion with salt and margarine. Will serve 4 to 6 people.
In a mixing bowl, gently mix together cranberry sauce and apple chunks with their juices until combined. Take care not to mash apples. In another bowl, mix the sour cream with the lemon juice and sugar. Stir into the cranberry mixture, blending well. Pour fruit mixture into a foil-lined 8 1/2 x 4 1/2-inch loaf pan. Cover and freeze salad at least 4 hours or until ready to serve. Remove from pan onto serving platter. Let stand at room temperature for 5 to 10 minutes.
Mix first 7 ingredients together and add grated cheese and cream-style corn. Mix well. Bake in a 350° oven for 45 minutes.
Sift together flour and baking soda; set aside. Cream together butter, shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add egg yolks; beat well. Blend in vanilla. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition, using electric mixer at low speed. Stir in coconut and pecans. Beat egg whites in another bowl until stiff peaks form, using electric mixer at high speed. Fold into cake batter. Pour batter into 3 greased and waxed paper-lined 9-inch round cake pans. Bake in 350° oven 25 minutes or until cake tester or wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool on racks. Spread the top of one layer with Creamy Pecan Frosting. Place second layer on top. Spread with frosting. Top with third layer. Frost sides and top of cake with frosting. Makes 12 servings.
Put white sugar in an iron skillet over medium heat, stirring until it melts, to make a syrup. Gently add boiling water and let simmer. In a saucepan, mix milk, cornstarch, egg yolks and brown sugar; cooking until thick. Add the caramelized sugar and let cook until mixture thickens again. Add flavorings and butter. Pour into baked pie crust. Beat egg whites and water until stiff, adding tablespoon of sugar. Put meringue on pie and brown in 400° oven, about 10 minutes.
Preheat oven to 400°. Line 2 large cookie sheets with foil. Arrange single layer of saltine crackers on each sheet. Melt butter. Add sugar and boil for one minute. Pour 1/2 of mixture over each sheet of saltines and spread to cover all saltines. Cook in oven for 5 minutes or until bubbling. Remove from oven and immediately pour one 12 ounce package of morsels over each sheet and spread quickly. If chips do not melt, place back in oven. Sprinkle with chopped nuts. Refrigerate sheets until hard. Remove brittle from cookie sheet. Peel off foil. Break into pieces by hand.
Combine all ingredients and pour into an unbaked pastry shell. Bake at 325° for 40 to 50 minutes.
Cream the shortening and sugar. Beat in eggs. Add cocoa and vanilla. Add flour, baking powder and salt alternating with milk. Fold in nuts. Grease and flour a 10 x 15 x 1-inch pan. Bake at 350° for 35 minutes. Frost with chocolate icing.
Preheat oven to 325°. Combine noodles with oil. Spread about 1/2 cup sauce in a 13 x 9 x 2-inch baking pan or dish. Make a layer each of noodles, Ricotta cheese, Mozzarella cheese, tomato-meat sauce and Parmesan cheese. Repeat twice. Bake 45 minutes. Let stand 15 minutes before serving.
Mix all ingredients, except biscuits, in baking dish. Cover and cook at 350° until heated through, approximately 30 minutes. Remove from oven and top with biscuits. Bake, uncovered, until biscuits are brown.
Heat oven to 400°. Beat egg whites and salt until foamy. Add cream of tartar and beat until stiff. Add sugar, one tablespoon at a time, beating after each addition. Add vanilla and beat for 10 minutes on medium speed. Spread in 9 x 15-inch pan (ungreased). Place in oven. Turn off heat. Leave oven closed overnight. Spread with sweetened whipped cream or Cool Whip topping. Top with sliced strawberries or other fruit.
Mix apples and cranberries. Sprinkle with white sugar. Mix together. Need 8 x 9-inch pan. Add 2 tablespoons water.
Place the cream cheese on a small serving dish. Drain the crabmeat and mix in the cocktail sauce and lemon juice. Pour the crabmeat over the cream cheese and garnish with parsley. Serve with crackers.
You will need double boiler, small spoon, large spoon, cookie sheet and waxed paper.
Bring honey to a boil. Cool. Cream margarine and sugar; add egg yolks, one at a time, and beat until light and fluffy. Add honey. Combine flour with dry ingredients, then add to honey mixture alternately with sour cream. Beat egg whites until stiff; fold into batter. Spoon in buttered cake pan or tube pan. Bake at 325° for 50 to 55 minutes. Before end of baking, lower baking temperature to 300° to prevent burning. When cake tests done, remove from oven. Remove from pan and cool on cake rack.
Heat oven to 400°. Line twelve muffin cups with paper baking cups or spray bottoms only with cooking spray. In a large bowl, combine the flour, oats, sugar, baking powder, pumpkin pie spice, baking soda, and salt. Add nuts (if desired). Mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened (do not overmix). Fill muffin cups almost full. Sprinkle with streusel, patting gently. Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm. Yields 1 dozen.
Melt butter in skillet. Stir in brown sugar, mustard and salt. Add cooked carrots. Heat, stirring constantly, until carrots are nicely glazed, about 5 minutes. Sprinkle with parsley. Makes 4 servings.
Cook noodles as directed on package. Brown meat in butter and add seasonings and onions. Drain. Add tomato sauce, sour cream and cottage cheese. In baking dish, arrange layers on noodles and meat mixture. Begin and end with noodles. Top with grated cheese. Bake at 350° for 20 to 25 minutes.
In a small square dish, layer avocado dip, sour cream, chopped onions and picante sauce. Sprinkle cheese heavily onto layer. Chill for at least 1 hour. Serve with chips.
Cook rhubarb in water. Remove from heat. Add jello, sugar, pineapple and nuts. Chill.
Blend Ricotta and cream cheese with the sugar. Beat in 1 egg at a time. Add vanilla, lemon juice, cornstarch, flour and butter and mix well. Fold in sour cream, then mix on low speed until blended. Pour into well-greased 10-inch spring-form pan. Place in cold oven and turn heat to 325°. Bake 1 hour. Do not open oven. Turn oven off after 1 hour and keep in oven for 2 hours longer. Do not open oven!
In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Serve with chopped nuts on top of cream cheese mixture. Cut apples in wedges.
In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake at 350° for 25 to 30 minutes. Cool before cutting. Store loosely covered at room temperature.
Mix brown sugar and oil. Add eggs, one at a time, beating well after each addition. Add flour, salt, baking powder and vanilla; mix well. Stir in pecans and chocolate chips. Spread in greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cut in squares while warm.
Mix all ingredients in mixing bowl. Knead on floured surface. Cut out biscuits and bake at 400° for 25 minutes.
In a saucepan, mix 1 1/2 cups sugar, cornstarch, cinnamon and water. Stir until smooth. Add peaches. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pour into a lightly greased 9 x 13 x 2-inch baking dish. Set aside.
Use sheet cake pan. Add marshmallows to jello and hot water so they will melt. When almost set, add 1 cup crushed pineapple. Add sliced bananas. When set, spread on topping.
Cook lasagna noodles according to directions on back of box. Brown ground beef, salt and pepper. Add garlic, garlic salt, finely chopped onion, chopped sweet basil, tomato paste, 4 cans water and a pinch of chili powder. Simmer about 1/2 hour.
Sprinkle onions with salt; add water to cover. Let stand 12 hours in a cool place. Drain and rinse. Combine sugar, mustard seed, horseradish and vinegar. Simmer 15 minutes. Pack onions in a large mouth quart jar or plastic bowl with lid. Add hot peppers. Pour liquid over onions. Cover and refrigerate when cool.
Soften cream cheese; chop dried beef. Mix together all ingredients. Mold into 2 cheese balls.
Beat eggs, sugar, butter and vanilla. Sift together flour, soda, salt, baking powder and nutmeg. Add dry ingredients along with yogurt or buttermilk. Fold in chopped pears. Pour in small or large pans. Bake at 350° for 1 hour.
Beat eggs and add sugar; beat until light and fluffy. Add oil and butter. Continue beating. Sift together and stir in dry ingredients. Beat well. Add persimmon pulp and mix well. Pour half into a greased and floured 9-inch tube pan. Mix 1 cup nuts (finely ground), 1 teaspoon cinnamon and 4 tablespoons brown sugar. Mix and sprinkle over the butter in the pan. Add remaining batter and bake at 300° for 60 minutes or bake in 9 x 13-inch pan for 30 minutes.
Marinate all but noodles overnight. Boil noodles; add to marinated mixture.
Blend cream cheese, onion, horseradish and Worcestershire sauce until smooth and spreadable. Separate the slices of ham and turkey, laying one slice of turkey on each slice of ham and then spread with cheese mixture. Roll and fasten with toothpicks. Chill. Just before serving, slice into 1/2-inch slices.
In saucepan, add chili and cut cheese into small pieces. Heat until all cheese is melted. Serve with Tostitos. Best hot!
Mix chicken, celery, bread cubes, nuts, onion and cheese in large bowl. Mix Miracle Whip, lemon juice and salt together. Add to chicken mixture and mix. Pour into 9 x 13-inch baking dish. Put bread crumbs on top. Bake at 350° for 30 to 45 minutes.
Wash potatoes. Boil or bake until tender. Mix evaporated milk, dry minced onion and grated cheese together over low heat until cheese melts. Set aside. Lightly grease a heavy skillet. Slice cooked potatoes and arrange in layers in skillet. Alternate each layer with a layer of the cheese sauce (ending with the cheese sauce). Cover and cook over low heat until potatoes are heated through, or layer in greased 2-quart casserole and microwave on High 5 minutes or until heated through. Serves 8.
Place chicken in a 13 x 9 x 2-inch pan. Chop onion and bell pepper; place on top of chicken. Pour both cans of Ro-Tel tomatoes over chicken. Cover pan and bake at 350° for 1 hour.
Sift flour, sugar and cornstarch. Blend in butter until soft dough is formed. Shape into small balls. Roll in coconut. Place on ungreased baking sheets, 1 1/2 inches apart. Bake at 300° for 20 to 25 minutes or until lightly browned. Makes 3 to 3 1/2 dozen.
Mix first ingredients. Pour into a baking pan. Mix flour, Crisco and milk. Pour over chicken and vegetables. Bake at 350° until crust is lightly brown.
Beat eggs, salt, butter and sugar to a cream. Then add dry cocoa, sour milk and flour to the mixture. To this, add 1 cup boiling water with soda and beat 5 minutes. Grease and flour an 8 or 9-inch round pan. Bake at 350° for 30 minutes or until done.
Blend peaches with 1 cup sugar. Mix the milk, 2 cups sugar and flour. Cook until thick. Let cool. Add the cream, eggs, vanilla and peaches. Mix together. Add enough milk to make 1 gallon. Freeze.
Mix the first five ingredients and spread thickly and to the edges. Roll up tortillas. Refrigerate overnight in airtight container. They will keep for days. To serve, cut into 1-inch pieces and serve with your favorite salsa or picante sauce.
Mix all of the preceding ingredients. Bake at 350° for 15 minutes. Sprinkle with paprika.
Grease a 9 x 13-inch pan. Sprinkle chopped walnuts in the bottom of pan. Cut each biscuit into fourths and put them into the pan to make a single layer. Heat all remaining ingredients and pour over nuts and biscuits. Cover with foil and refrigerate overnight. Bake at 350° for 30 minutes or until biscuits start to be light brown. Invert over and onto a large tray immediately. Cool slightly.
Cut chicken into strips and cook in frying pan. Set chicken aside. Cook vegetables in 1/4 cup oil until soft. Drain vegetables. Add water and fajita mix to vegetables. Mix well. Add cooked chicken. Cook until mixture is mixed together well and hot. Put mixture onto warmed tortillas. Serves 6 people 2 each.
Pour cherries in bottom of pan, then drain pineapple. Pour on top of the cherries and pineapple. Melt 2 sticks butter; pour on, then add coconut and pecans. Bake 1 hour at 350°.
Mix all ingredients, except pineapple. Add pineapple. Drop 1 teaspoon at a time into deep hot fat. Bake at 375° until golden brown.
Put bone, lentils and stock in deep pot. Bring to a boil and simmer 1 1/2 hours.
Mix all ingredients and bake at 350° for 1 hour, stirring once or twice during baking. Great with Easy Chicken Breasts! Can be cooked at same time and temperature.
First, you get the muffins out and put sauce on them. Then you go and put the cheese on them. Then you microwave them. You will have a good pizza.
Brown ground beef with onion. Mix in beans, salsa and season pack and top with cream cheese and Cheddar cheese. Bake in oven at 350° until hot.
Beat the first 3 ingredients together. Add milk, baking powder, vanilla and flour (add more flour accordingly for texture). Roll dough to 1/8 to 3/16-inch thick and cut. Place on cookie sheet, allowing space for spreading and rising. Sprinkle with colored sugar or ice when baked. Bake in oven at 350° to 375° for 8 to 10 minutes. Best cookies ever. I usually double recipe to make about 6 dozen cookies.
*Soak raisins in hot water to cover for 30 minutes; drain thoroughly.
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff. Sift cocoa onto egg white mixture folding gently until just combined. Fold in chocolate bits. Place parchment paper on cookie sheets and drop batter by heaping tablespoonfuls onto paper. Bake at 300° for 35 to 45 minutes or just until dry. Cool on wire rack.
Mix chicken, undiluted soup, sour cream and water chestnuts. Place in greased casserole dish. Mix together crushed crackers and margarine. Put over chicken mixture. Sprinkle poppy seed over this. Bake for 30 to 35 minutes at 350°.