HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the last four ingredients together. Spread over rolled biscuit dough. Roll up and slice 3/4-inch thick. Bake like biscuits. The roll freezes well before baking.
Rinse and drain chickpeas. Place all in food processor and process until blended. Serve with oil, parsley and ground red pepper sprinkled on top.
Read story of Stone Soup to children. Place stone in water (large stock pot is needed). Add bouillon, tomatoes, onion and carrots. Cook 10 minutes. Add potatoes and celery and meat. After 10 minutes, add frozen vegetables, one box at a time. Allow soup to boil gently between each additional box of frozen vegetables. Cook on medium heat for 20 minutes, stirring often. Cut heat and simmer for 1 hour, stirring occasionally. Makes large pot of soup to share. Children love to help cook this.
Preheat oven to 350°. Brown ground beef. Drain off excess fat. Cut up cabbage, potato, carrots and onion. Add rice and tomato soup. Add 1 cup water and more if necessary. Bake at 350° for 1 1/2 hours. Serves 6.
Mix lemon juice, mayonnaise, milk, and soup together in saucepan; stir in chicken and onions. Cut broccoli into small pieces; add to pan. Cook for 1 or 2 minutes. Pour into a buttered 9x13 inch pan. Sprinkle cheese on top. Bake at 350 degrees for 45 minutes.
Cream butter and sugar. Add other ingredients and mix well. Bake 1 hour at 350°.
Soften cream cheese and Wispride. Cream together. Add ginger ale. Mix well and chill. Cut top off loaf of bread. Take out center of bread. Break bread into small chunks. Put chilled cheese into hollow bread. Place bread chunks around cheese bread.
Cook fish until tender in 1 1/2 cups water. Add bacon, broken into small pieces, add butter and let simmer. Saute celery and onions in 2 tablespoons butter. Add cooked potatoes and simmer all until serving time. Serve on crisp toast points. Good with tart apple salad.
Cook ground beef and onion together until brown. Simmer all ingredients together. Add pintos and kidney beans.
Boil cider for 15 minutes. Add sliced apples and cook until soft. Force through a sieve to remove skins and seeds. Return to kettle. Add spice, sugar and salt. Cook slowly until thick and smooth, stirring to prevent scorching. Pour into jars or crock. Makes about 4 pints.
Combine gelatin and boiling water. Stir until gelatin dissolves.	Add juices and water. Freeze.	To serve, partially thaw frozen mixture. Put in punch bowl and add ginger ale. It should be slushy. Yields 7 quarts.
Combine first 3 ingredients. Pour buttermilk mixture over top of chicken. Cover and refrigerate at least 30 minutes. Remove chicken from liquid.
Cut chicken into serving pieces and coat with mixture of flour, salt and pepper. Drain pineapple, reserving juice. Heat butter in heavy skillet and brown pineapple lightly on both sides. Remove from skillet; add oil and cook onion rings until golden. Remove onion and brown chicken in same fat. Place chicken and onion in casserole dish. Measure pineapple juice and add enough chicken bouillon to make 2 cups; pour over chicken. Season with salt and pepper. Bake about 30 minutes at 350°; 20 minutes before serving, add defrosted peas and pineapple slices. Makes 4 to 6 servings.
Preheat oven to 450°. Mix the chicken, soup, veggies, poultry seasoning and garlic salt in ungreased 13 x 9 x 2-inch baking dish.
Beat together cream cheese and powdered sugar until fluffy. Add milk, peanut butter, vanilla and 1/3 of the Cool Whip. Fold in remainder of Cool Whip and put into pie crust. Chill at least 1 hour.
Crush and sift cookies, place 1 tsp. In each tassie cup. Mix cheese, sugar eggs and vanilla. Put 1 tbsp. filling in each cup. Bake at 350 Degrees for 15 minutes. When cool add cherries.
Combine 1 1/2 cups sugar with flour, salt, butter and egg yolks. Beat well. Beat egg whites until stiff, adding 1/2 cup sugar. Fold into egg yolk mixture; fold in rhubarb. Pour into unbaked pie shell. Bake in preheated oven at 400° for 10 minutes, reduce heat to 325° and bake 40 to 50 minutes.
Saute onion in butter until golden. Mix together all ingredients. Place in 1 1/2-quart buttered casserole. Top with bread crumbs, which have been mixed with butter. Bake at 350° for 20 to 25 minutes.
Mix all of the ingredients except the Rice Krispies with a pastry blender. Then add Rice Krispies, mixing by hand, as the mixture will be very stiff. Make ball about the size of a marble and flatten them gently with a fork. Bake on lightly greased cookie sheet for 10 to 15 minutes in a 325° oven.
Use jar or jars from quart size to gallon size. Wash cukes. Put pickling spice and cloves of garlic (gash a few of these but don't cut all the way through) in jar. Pack cukes in jar (whole). Add a little fresh dill weed. Add vinegar and enough hot water to dissolve salt. Fill jar or jars. Cover and leave on kitchen counter 2 days. Refrigerate and enjoy. (Must be kept in refrigerator.)
Mix together wheat germ, almonds, salt, pepper and dill weed. Dip chicken pieces in yogurt and then wheat germ mixture; dredge to coat.
Brown and drain sausage. Mix this with all other ingredients in a 9 x 12-inch baking dish. Bake at 350° for 35 to 40 minutes.
In a large skillet, cook sausage until no longer pink. Add onion, pepper, garlic and basil and cook 5 minutes longer over medium heat. In a 13 x 9 x 2-inch nonstick baking pan or dish prepared with cooking spray, use half of the potato slices, layering flat in the bottom of baking pan. Using half of sausage mixture, layer over potatoes. Using half of the cheeses, layer Mozzarella, then cheese cubes. Repeat layers in the same order with the remaining half of potatoes, sausage and cheese.
Brown hamburger and cook noodles in salt water. Mix all ingredients together and bake at 350° for 30 to 45 minutes.
Scrub potatoes and poke holes in them. Bake in 375° oven for about 1 1/2 hours. Cut slice from top and scoop out flesh. Mash it along with butter, salt, pepper and parsley. Add flaked tuna (drain first). Add sour cream. Mix thoroughly. Fill shells with mixture. Place one strip of crisp bacon on top of each potato. Return to oven. Bake at 375° for 20 minutes.
Combine together the margarine, 1/2 cup sugar and 1/2 cup brown sugar. Blend in egg, 1/3 cup peanut butter, baking soda, salt, vanilla, flour and oats. Spread in ungreased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Brown your ground beef and season the meat to taste. I sprinkle meat with seasoned salt, garlic powder, minced onion, salt and pepper. Drain the meat and combine with sauce. Heat until bubbling, then simmer while you cook lasagna noodles. When noodles are done, drain and layer bottom of 11 x 14-inch baking pan, sprayed with cooking spray, then cover noodles with sauce and slice Mozzarella cheese and place on top of sauce. Layer again with noodles and sauce. I alternate this layer with the Jack and Cheddar cheese. Put the last layer of noodles and sauce on. Then grate the remainder of 3 cheeses and sprinkle the top. Bake at 350° for 45 minutes. Let sit for 10 minutes.
Combine all; mix well. Will marinate 4 pounds London broil, arm roast, etc. Excellent for most red meats.
Have ready your chicken, stewed to taste, and gravy (all piping hot) in a baking dish. Drop the batter by spoonfuls over the chicken and bake in a moderate oven.
Combine all ingredients in baking dish and top with crushed potato chips. Bake 30 minutes at 350°.
Melt butter in casserole dish. Mix sugar, flour and milk together. Put in casserole dish. Dump fruit in center and bake at 350° for 45 minutes or until brown.
Beat eggs, then add other ingredients. Pour in pie shell and bake at 400° for 10 minutes, then at 350° for 35 minutes.
Crumble wafers. Add raisins, nuts and milk. Work together with hands. Make into 3 clumps. Form each clump into a log and roll in powdered sugar. Put in refrigerator. Slice when ready to serve.
Crush cookies well; add melted butter and press on bottom of 9 x 13 pan. Spread slightly whipped ice cream over cookie mixture. Top with peanuts. Freeze 1 hour.
Cream together margarine, vegetable oil, both sugars and vanilla. Add eggs. Beat until fluffy. Mix flour, salt, baking soda and cream of tartar and add to creamed mixture. Mix until smooth.
**Make sure you have more nuts than fruit, ex: pistachios, almonds, cashews, pecans, etc.
In Dutch oven or large kettle over medium heat, heat ham bone, split peas, carrots, onion and 7 cups of water to boiling. Meanwhile, tie allspice, peppercorns and bay leaf in a cheesecloth bag. Add to ham bone mixture. Reduce heat to low and simmer uncovered for 1 hour. Discard spice bag. Add salt to taste. Remove meat from bone and return meat to soup. Discard bone. Makes about 7 cups or 6 servings.
Preheat oven to 450°. Cut zucchini in half crosswise; cut each half lengthwise into quarters. Toss with oil, salt and pepper in large bowl. Arrange zucchini on a jelly roll pan in a single layer. Roast 30 minutes, until tender. Transfer to serving bowl. Serves 8.
Spread rice in greased casserole dish. Arrange chicken breasts over rice. Sprinkle onion soup over chicken breasts and rice. Pour water over mixture. Spoon mushroom soup over all. Cover with foil. Bake at 350° for 1 hour. Remove foil and brown for 10 minutes.
Preheat oven to 350. In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom and about 1 inch up sides of 9 1/2 or 10 inch springform pan. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla and 1 cup cream; beat 3 to 4 minutes. Fold 1 1/2 cups cut-up Snickers pieces. Turn into crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room temperature. Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving, drizzle with chocolate syrup. Whip remaining 1 cup cream until stiff and spoon dollop over each slice.
Cut a slice from each tomato top. Scoop out pulp, leaving shells intact and reserve pulp. Sprinkle insides lightly with salt; invert to drain. Chop tomato pulp. Saute green pepper and onion in butter; add pulp and remaining ingredients. Spoon mixture into tomatoes and put in shallow baking dish. Bake at 350° for 25 to 30 minutes. Garnish.
Mix well and press into a 9 x 13-inch pan. Bake at 400° for 6 minutes. Cool.
Skin chicken if desired. Rinse and pat dry. In a large skillet, cook chicken, onion and garlic in hot oil about 15 minutes or until chicken is lightly browned, turning to brown evenly. Drain off fat. Stir together mushrooms, tomato sauce, undrained tomatoes, wine, broth, basil, bay leaf, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over chicken in skillet. Bring to boiling. Reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink. Transfer chicken to a platter. Cover and keep warm. Discard bay leaf. Skim fat from tomato mixture. Stir together cornstarch and 2 tablespoons cold water. Stir into tomato sauce mixture. Cook and stir until bubbly. Cook and stir 2 minutes longer. Serve over chicken and noodles. Serves 6.
Coat beef with mixture of flour, salt and pepper. Brown meat in shortening in large frypan or Dutch oven. Stir in remaining ingredients, except sour cream, sherry and rice. Heat to boiling. Reduce heat; cook for 20 to 30 minutes. Stir in sour cream and sherry; heat through, but do not boil. Serve over rice or noodles. Makes 4 servings.
Preheat oven to 350°. Mix together in large bowl the corn, cream of celery soup and sour cream. Pour this mixture into 13 x 9-inch baking dish, then sprinkle crunched Ritz crackers on top. Melt butter and pour over cracker crumbs, evenly. Bake at 350° for 1/2 hour.
Chop the celery, bell pepper and onion into fine pieces. Add garlic salt, paprika, pepper and eggs. Combine all ingredients with ground meat. Mix well. Make patties to your liking. Dredge patties in flour and fry in shortening. Cook until done over medium heat. Arrange in an attractive appearance. Garnish with pineapple.
In large bowl, combine biscuit mix and parsley. Add water; stir until moistened. Reserve 3/4 cup of the dough. With lightly floured hands, pat dough onto bottom and sides of a greased 2-quart dish. In saucepan, combine beans, tomato sauce, beef and seasoning mix; heat through. Spoon mixture over dough. Drop reserved dough by spoonfuls around edge of dish. Bake at 400° for 15 to 20 minutes or until dumplings are golden. Makes 6 to 8 servings.
Brown hamburger with onion and dry seasonings. Add bread crumbs, cheese and green pepper. Line a large, deep pie pan with pastry crust. Layer one-half of the zucchini in the pie shell. Top the zucchini layer with one-half of the meat mixture. Repeat these layers using the rest of the zucchini and meat. Top with tomato slices, adding a bit of tomato juice if the tomatoes are not juicy and ripe. (You may also use canned tomatoes, whole or sliced.) Cover with pastry, cut small hole in center of crust and dust with pepper. Bake one hour at 350°.
Cook potatoes with skin on until slightly tender; cool. Remove skins and shred potatoes. Add remaining ingredients. Sprinkle paprika on top. Put in greased casserole dish. Bake at 350° for 30 minutes.
Set ingredients (prepared and measured) by stove in order listed. Set skillet over high heat for 30 seconds. Swirl in half of the oil. Add onions; brown lightly. Add shrimp; stir-fry 3 minutes. Salt. Add eggs; scramble until cooked. Remove from pan. Swirl remaining oil in pan, then add chicken. Stir-fry 2 minutes. Add rice, soy sauce and pepper. Stir and toss until all is heated. Add eggs and stir. Add lettuce last, just before serving and serve with soy sauce.
Place first 5 ingredients in saucepan. Bring to a boil and simmer 2 minutes. Cool. Add remaining ingredients and bake for 40 minutes at 350° in 2 loaf pans, coated with vegetable spray.
Heat butter in a skillet. Saute mushrooms and onions about 5 minutes, or until tender. Add salt, pepper, nutmeg, marjoram, sherry and then peas. Makes 4 servings.
In medium bowl beat egg; beat in sweetened condensed milk and spices. In medium saucepan, sprinkle gelatine over water; let stand 1 minute. Over low heat, stir until gelatine dissolves. Add sweetened milk mixture; over low heat, cook and stir constantly until mixture thickens slightly, 5 to 10 minutes. Remove from heat. Add pumpkin. Pour into crust. Chill 4 hours or until set. Garnish as desired. Refrigerate leftovers. Makes 1 pie.
Wash and drain beans. Combine all beans, onion and celery in bowl. In pan, put sugar, vinegar and oil. Bring to boil. Pour over bean mixture. Chill.
In medium saucepan, combine the flour and brown sugar. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat.
Prepare the cake mix as directed; let cool. Punch holes in cake with handle of wooden spoon. Pour the sweetened condensed milk over cake; chill. Pour over that the caramel butterscotch sauce. Chill. Top with Cool Whip, or serve on the side.
Prepare mostaccioli as label directs, using 2 teaspoons salt. Cut peppers and onions into 1/2-inch wide strips.
Bring to boil the last 5 ingredients. Pour mixture over fruit. Put in oven for 20 minutes at 350°. Serve warm.
Mix sugar, flour, butter, honey and raisins. Cut a hole in center of each roll and fill with mixture. Place on baking sheet and bake at 375° for about 15 minutes.
Thaw spinach and squeeze dry in paper towels. Stir together spinach and remaining ingredients, blending well. Cover and refrigerate at least 2 hours.
Dissolve sugar and salt in milk. Add vanilla. Bring to a boil. Add to eggs and mix lightly. Place in custard cups. Place cups in pan of hot water (not boiling). Bake at 350° for 20 to 30 minutes. Center should not be quite set. Custard cooks after removal from oven. A knife inserted between center and outer edge should come out clean. Cool.
Make cornmeal mush and line a casserole. Brown onions and hamburger in oil. After hamburger and onions are cooked, add the rest and put into a cornmeal lined casserole. Bake for 1 hour at 350°. Add sliced cheese on top and melt.
Mix together well. Grease pan. Roll out. Cook at 425° until golden brown.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into 13 x 9-inch pan.
Cut steak into 1 1/2 to 1/8-inch thick (very thin) slices. Season with soy sauce, sugar, wine, M-retsin and cornstarch; mix well. Heat skillet; brown chopped ginger and garlic in butter. Add meat strips; brown. Then add sauce from No. 2 and heat.
Cream the margarine, peanut butter, brown sugar, honey, egg and vanilla. Combine the flour, salt, soda and powdered milk, wheat germ and oats; add to creamed mixture and mix well. Add nuts, coconut and chips. Press into 1 inch balls, place on greased cookie sheet and flatten slightly. Bake at 375° for 8 to 10 minutes.
Melt margarine/butter in a saucepan. Sift sugar and cocoa together, add to butter. Add milk gradually. Bring to a boil over medium heat. Stir until thick. Store in refrigerator.
Mix and put in fridge to cool, about 1 hour. Roll out thin and cut to size wanted. Put 1 teaspoon filling on cookie, covering with second cookie. Press edges together with fork. Bake in 375° oven for 12 minutes.
Peel and slice 3 very ripe bananas. Place in greased baking dish and dot with margarine. Pour orange juice over bananas. Sprinkle with orange rind and ground cinnamon. Bake, uncovered, 20 to 25 minutes, basting occasionally. Serve warm with dab of whipped cream, ice cream or frozen yogurt (optional).
Drain half of the liquid off the salmon. Add all the ingredients together; mix well. Place in a loaf pan. Bake 40 to 45 minutes.
Saute onion, bell pepper, celery and jalapeno in a small amount of oil. Add the meat and braise. Drain. Mix in the remaining ingredients. Add enough water to cover the top of the mixture. Cook the chili for three hours over a low heat.
Dissolve Jell-O in hot water; let set, but not too stiff. Put into bowl and add lemon juice slowly while beating. Beat in sugar a little at a time. Beat until thick and foamy. Beat chilled evaporated milk until stiff. Fold in gelatin mixture. Put 1 cup of crushed wafers on bottom of a 9 x 13-inch pan. Pour lemon mix in center. Top off with wafer crumbs. Chill about 3 hours.
Pour 1 1/4 cup boiling water over oatmeal. Let stand for 20 minutes. Cream together oleo, brown and white sugar and eggs. Sift together flour, cinnamon, salt and soda. Add the creamed mixture and stir; add the oatmeal last and mix well. Pour into loaf pan and bake 30 minutes or until done at 350°. Frost with Caramel Frosting.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Combine flour, soda and salt; add alternately with yogurt to creamed mixture, beginning and ending with flour. Stir in vanilla, poppy seed and nuts. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool before removing from pan. (Try custard sauce on it.)
Cream butter and sugar. Add flour and walnuts. Mix to make a crumb mixture. Reserve 1 cup for topping. Press in greased 8-inch square pan. Bake at 350° for 15 minutes until light brown (325° for glass pan). Don't overbake. Blend cheese and sugar; add egg, milk, lemon juice and vanilla. Blend with mixer or food processor. Spread over baked crumb mixture. Sprinkle with reserved cup of crumbs. Bake for 20 minutes at 350° (325° for glass pan). Cool and cut into 2-inch squares.
Combine all ingredients in container of an electric blender. Process until smooth. Store in refrigerator. Yields 1 1/2 cups. Equals 1 commercial can.
Mix and shape into cookies. Bake at 350° for 10 minutes. Don't overcook.
Drain beans. Mix together. Let stand in refrigerator for 24 hours. Pack into jars, if desired. Will keep for up to 3 weeks.
Mix all ingredients. Refrigerate several hours (overnight best). Serve on top fresh salad greens.
Heat oven to 350°. Grease and flour bottom and sides of 9 or 10-inch springform pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract; blend well. Spread batter over bottom and 2 inches up sides of prepared pan. (Batter should be about 1/4 inch thick on sides.)
In a medium bowl mix flour, soda and salt. Break egg into a small bowl and beat until foamy. In a large bowl cream Crisco, brown and white sugars. Beat well. Add beaten egg and beat well. Stir in peanut butter and vanilla. Gradually stir in flour mixture. Blend well. Shape into small balls. Flatten with a fork, making crisscross marks. Bake approximately 10 minutes at 375°.
Fry to brown and drain the ground beef, celery, onion, salt and pepper. Add rest of the ingredients after sauce has cooked.
Cream together butter and peanut butter. Add powdered sugar and vanilla and cream together. Add graham cracker crumbs, coconut and chopped pecans and mix with hands. Roll into small balls and place on wax paper. Place in freezer to harden.
Grease and flour a 13 x 9 x 2-inch baking pan. Set aside. In a small mixing bowl, stir together the whole wheat flour and baking soda. Set aside. In a large mixer bowl, beat the peanut butter and margarine or butter with an electric mixer on medium speed about 30 seconds or until softened. Add the sugar and vanilla, beating until well combined. Add the eggs, one at a time, beating for 1 minute after each addition. Stir in the applesauce, then add the flour mixture to the peanut butter mixture, stirring until well blended. Stir in the rolled oats and wheat germ. Turn the batter into the prepared pan. Bake in a 350° oven about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in the pan on a wire rack. To serve, cut into bars. Makes 32 bars.
Melt oleo in 8 x 10-inch Pyrex; while melting, combine 1 cup sugar with peaches on stove top. Mix all other ingredients together, then pour over peaches. Bake at 300° for 35 to 45 minutes.
Melt butter in saucepan. Add all ingredients and pour into unbaked pie shell. Bake at 300° for 40 minutes.
Preheat oven to 350°. Mix eggs, melted butter and sugars together and blend well. Add vanilla, baking soda, salt and flour and mix thoroughly. Fold in chocolate chips. Mixture should be fairly stiff. Spoon into a 9 x 12-inch pre-greased cake pan. Bake 12 to 15 minutes; cut into small squares while still warm and serve with a cold glass of milk. A great after school snack!
Cream shortening. Add sugar, molasses and eggs. Sift flour, baking powder, salt and soda. Combine coconut, nuts and raisins. Add dry ingredients alternately with milk to creamed mixture. Drop by spoonfuls onto greased cookie sheets. Bake at 375° for 10 minutes. Makes 9 1/2 dozen.
Preheat oven to 400°. Mix all ingredients and spread on bottom of a buttered 9 x 13-inch baking dish. Bake for 15 minutes. Remove from oven; stir, pat smooth and chill.
Combine first 5 ingredients in a large bowl. In another bowl, combine mayonnaise, onion and salt. Add to chicken mixture, stirring gently. Spoon onto lettuce leaves. Makes 5 cups.
Melt margarine in 13 x 9-inch pan. Pour over brown sugar; stir and let cool a few minutes. Add eggs and vanilla; stir well. Set aside. Sift flour and add coconut and pecans to flour. Stir dry ingredients into brown sugar mixture, a little at a time until all is well blended. Pour into pan. Spread chocolate chips on top of batter. Bake in 350° oven for 30 minutes.
Heat undrained pineapple in a saucepan until bubbly. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature. Fold in whipped topping. Spoon into mold or dish. Chill until set. Makes 6 servings.
Mix all ingredients except shrimp. Whip until fluffy. Mash shrimp and add to cheese mixture. Chill.