HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put in jar and blend until smooth. Store in fridge and set out a few minutes before using.
Boil first 6 ingredients. Pour over mushrooms. Chill 24 hours.
Beat egg lightly. Add sugar and vanilla; mix well. Add sour cream. Mix together baking soda, baking powder and flour. Sift dry ingredients and slowly add to batter. Refrigerate overnight.
Melt margarine. Add milk. Beat eggs in a bowl. Add the margarine and milk mixture. Add dry ingredients and mix well with mixer. Grease and flour a 9 x 13-inch pan. Bake at 350° for 45 minutes.
Dissolve yeast in lukewarm water. Sift together dry ingredients; cut in shortening. Add yeast and buttermilk to dry ingredients. Knead enough to hold together; roll dough to 1/2-inch thickness. Cut with biscuit cutter and fold into halves. Set aside and let rise approximately 1 hour. Bake at 400° for 15 to 20 minutes. Makes 30 to 40.
Brown meat; drain. Add onions, pepper and garlic; cook until tender. Stir in tomato paste, water and seasonings. Cover; simmer for 15 minutes. Combine noodles and parsley; toss lightly. Combine salad dressing, 1/2 cup cheese and eggs; mix well. Layer noodle mixture, salad dressing mixture and meat mixture in a 10 x 6-inch baking dish. Top with remaining cheese. Bake at 350° for 25 minutes.
Melt margarine in deep pie pan or baking dish. Then mix together remaining ingredients, except fruit. Pour this mixture into margarine. Do not stir. Pour in canned/sweetened fruit or use fresh fruit and juice which has been cooked. Do not stir. Bake in moderate oven. This forms its own crust.
Mix all ingredients together except chili powder. Roll into a small long roll, about the size of a round cracker. Sprinkle with chili powder. Chill and slice. Serve on Ritz crackers.
Blend Crisco into flour and salt until quite crumbly. Add hot water and mix lightly with fork. Roll out and put in pie tin. Makes 2 crusts. Very flaky.
Mix crumbs, milk, beef, salt and pepper well. Make into meatballs and place in baking dish. Mix remaining ingredients and pour over meatballs. Bake, uncovered, at 350° for 45 minutes.
Add water to rhubarb. Cover and set aside for 3 days. Strain. To liquid, add sugar, oranges, lemons, potato and yeast. Cover and set aside for 14 days. Strain. Transfer to tight sealed container. Ready to drink in 2 to 3 months.
In a container, with a cover, combine all of the ingredients. Shake or stir until thoroughly combined.
Scramble ground beef, then saute the peppers, onions and mushrooms until tender. Add tomatoes and let simmer for 30 to 45 minutes. Pour over cooked spaghetti. Add a salad and garlic bread and you have a full meal.
Simmer first 4 ingredients together until potatoes are tender. Add remaining ingredients and simmer until thoroughly heated. Serve with corn bread muffins or corn bread sticks. Makes 1 gallon.
Stir together; cook in microwave for 15 minutes on High; stir on High and cook 20 minutes longer.
Melt butter in microwave for about 45 seconds. Add marshmallows, toss to coat with butter. Microwave 1 1/2 minutes, stirring after 45 seconds. Immediately add cereal. Mix until well coated. Press into greased 9 x 13-inch pan. Cut into squares.
Mix butter, peanut butter, sugar, coconut and pecans. Roll into balls. Melt the chocolate chips and parafin. Dip one ball at a time in chocolate mixture and let set on waxed paper.
In a large bowl stir together flour, cocoa powder, salt, baking powder and soda. In mixer bowl beat together butter and sugar on low speed of electric mixer until fluffy. Add egg and vanilla and beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1 inch balls; place on ungreased cookie sheets. Press down center of dough with thumb. Drain cherries, reserving juice. Place cherry in center of each cookie. In small saucepan combine chocolate pieces and sweetened milk; heat until chocolate is melted. Stir in 4 teaspoons cherry juice. Frosting can be thinned by adding more cherry juice. Bake at 350° for 10 minutes. Makes 48 cookies.
Mix all ingredients except 1/2 cup of cheese. Spoon into 1 1/2-quart casserole. Sprinkle with remaining cheese; cover. Microwave on High for 8 to 10 minutes or until heated. Makes 4 to 6 servings.
In a small saucepan, bring syrup to boil. Dissolve gelatin in water. Add to syrup; mix well. Beat egg yolks well and add to syrup. Set aside to cool. Stir occasionally and when it starts to set, fold in the cream that has been whipped.
In 10-inch skillet over medium-high heat, cook ground meat until browned, stirring to separate meat. Spoon off fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400° for 10 minutes or until hot and bubbling.
Rub margarine into flour. Add grated cheese, mustard, pepper and enough egg yolk to bind dough which can be rolled out. Sprinkle flour on rolling sheet. Roll dough to about 1/4-inch thick. Cut into straws about 1/2-inch wide. Bake on cookie sheet for 10 minutes at 400°. Serve when cool.
In ungreased baking dish, pour frozen hash browns. Mix can of mushroom soup with 1 cup milk and pour over potatoes. Grate onion and mix with potatoes. Add salt and pepper, mixing well. Bake at 425° for 45 minutes, making sure potatoes are covered well. Add grated cheese. Bake an additional 10 minutes, uncovered.
Prepare Spice Base by thoroughly creaming butter with brown sugar, spices and salt. This Spice Base is enough for about 24 servings and may be kept indefinitely in covered container in refrigerator.
Preheat oven to 400°. Mix flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the center. In a different bowl, mix milk or milk substitute with bran. Let stand until most of the moisture is absorbed. Add oil, sugar and beaten egg to bran mixture and stir until mixed. Pour into well-lined muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes.
Preheat oven to 350°. In small mixing bowl, stir together green chilies and cheese. Unroll crescent rolls and divide into 8 triangles. Carefully place green chili/cheese filling in center of each triangle, dividing evenly among the 8 triangles. Fold the triangle carefully to make a smaller version of the same triangle. Seal all edges with fork. Place on large baking sheet. Brush tops with melted margarine. Bake for 18 to 22 minutes until golden brown. Serve warm. Makes 8 triangles.
Put vegetables in layers; let the tomatoes be on top. Pour the oil over. Sprinkle Parmesan over the top. Place in oven at 350° for 45 minutes. Good with meat or any kind of salad.
Combine vegetables, water and seasonings in a Dutch oven; bring to a boil. Cover, reduce heat and simmer until tender. Gradually stir in 1/4 cup milk with 1/4 cup flour, then add rest of milk and Velveeta cheese. Cook over medium heat until thickened, but do not let it boil!
Put coal in glass dish, about 8-inches in diameter. Pour remaining ingredients over coal. Do not stir or move the dish around. Dot the coal with the ink or food coloring. Within a few hours your coal will be covered with beautiful growths that somewhat resemble coral and will greatly change from day to day. This is very interesting to watch as it grows so much faster than other plants. It never fails.
Saute onions in margarine over medium heat until clear and tender. Grease a 2-quart casserole (8 x 11 x 2-inch). Reserve 3 tablespoons of cracker crumbs for topping and line dish with remaining crumbs. Add onion and soup in alternate layers until dish is full. cover the top with beaten eggs and pour milk over. Sprinkle on grated cheese and reserved cracker crumbs. Bake at 350° for 20 to 30 minutes or until brown and bubbly.
Mix celery, crab, mayonnaise, etc. together in salad form. Lay 8 slices of bread in a large buttered pan. Divide crab mixture evenly; spread on bread. Top with cheese slice, then top with other slice of bread. Pour the egg and milk mixture over sandwich. Cover tightly with foil. Refrigerate overnight. Bake at 325° for 45 minutes.
Place chicken in baking dish. Sprinkle with poultry seasoning. Cut sliced onions on top and around chicken. Spoon mushroom soup on pieces of chicken. Salt to taste. Add water. Cover with foil and cook about an hour in a 350° oven. Remove foil, break up biscuits in small pieces and drop into liquid, making sure each piece is dipped completely into it. Return to oven until biscuits brown.
Mix potatoes and sugar; add milk, nuts, eggs and nutmeg. Pour into greased baking dish; dot with butter. Bake at 350° until set.
Put sugar and cornstarch in a saucepan. Pour the boiling water in and put on stove. Bring mixture to a boil and boil one minute, stirring constantly. Take off heat and add butter and vanilla.
Cover entire cookie sheet with foil. Line cookie sheet with crackers. Melt butter in small saucepan; add brown sugar and bring to a boil for 2 minutes. Add vanilla and pour mixture over crackers. Bake in 350° oven for 5 minutes or until bubbly. Sprinkle on real chocolate chips and let melt a little. Spread evenly and refrigerate until chocolate is set. Break apart into random pieces and serve.
Combine all ingredients in large saucepan and bring to boil. Reduce heat; cover and simmer for 20 minutes. Stir occasionally to give all pieces an equal turn in the liquid. After 20 minutes of cooking, remove the cover and increase the heat slightly and continue cooking for about 15 more minutes. This is when the magic begins; because of the sugar in the liquid. It will begin to thicken into a beautiful rich brown glaze coating each piece with incredible goodness! Toss and stir to coat each piece with sauce as it thickens. Serve with Chicken Rice-A-Roni.
Combine ingredients in a food processor, turning off and on a few times, until mixed. Bake at 350° for 20 minutes or microwave on High for 8 minutes. Serve with tortilla chips.
Mix together all ingredients. Shape into small balls. Place on ungreased baking sheet. Bake at 350° until brown, turning once, about 8 to 10 minutes.
Slice tomatoes into 1/2-inch thick slices. Dip tomato slices in milk. Coat both sides of tomato in cornmeal mixture. Lightly shake off excess. Heat margarine or olive oil on medium to high heat. Fry tomatoes on both sides until golden brown. Place on plate with paper towel.
Scald milk and let cool. Dissolve sugar, salt and yeast in milk. Add cooking oil and 1/2 flour to milk mixture. Beat until smooth. Work in remaining flour and knead 5 minutes. Set in warm place for 1 hour to rise. Punch dough down. Shape rolls in favorite roll shape. Let rise 5 minutes. Bake at 400°.
Boil spaghetti as package instructs, letting your water come to a boil before putting the spaghetti in. Let spaghetti boil about 10 minutes and add 2 tablespoons butter or margarine. Boil 5 more minutes; drain and add 2 more tablespoons of butter or margarine while spaghetti is cooking.
Mix together all ingredients and put into an oblong baking dish. Top with grated Cheddar cheese and heat in microwave until cheese melts and bubbly hot.
The day before you plan to serve the punch, freeze the 2 quarts of lemonade in one or two Bundt pans or ring molds. (It is sometimes helpful to have a back-up ring in the freezer to add during the course of the party.)
Combine all ingredients in a glass bowl and microwave on high for 30 seconds, stirring once. Serve with fried chicken fingers.
Cook broccoli and onion in water with bouillon cube. Add can of soup. Bring to boil and add rice and chicken. Cover and cook 5 minutes. Stir in cheese. Pour into casserole dish and top with more cheese, if desired.
Line 13 x 9 x 2-inch baking pan with aluminum foil. Spray with nonstick spray; set aside. Spray sides of 3-quart heavy saucepan. In saucepan, combine sugar, milk and butter. Cook and stir over medium heat to boiling. Carefully clip a candy thermometer to side of pan. Cook and stir constantly over medium heat to 234° (soft ball stage) about 15 minutes, scraping bottom of pan as you stir. Remove pan from heat; remove thermometer. Add butterscotch pieces, Marshmallow Creme and vanilla. Stir until melted. Stir in 1 cup pecans. Pour into prepared baking pan, spreading evenly. If desired, while fudge is still warm, sprinkle with remaining nuts and butterscotch pieces; press gently into top. Cool in pan. Cover and chill in refrigerator until firm. Remove fudge and foil from pan. Cut into 1 inch squares. Store in refrigerator for up to 1 week. Makes 4 1/2 pounds (117 pieces).
Place jello in refrigerator and let thicken, then take out and add cottage cheese, pineapple, nuts, mayonnaise and salt. Grease an 8-inch mold with mayonnaise and add ingredients. Let stand until set.
In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened. Remove from heat, stir in butter. Cool. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas. Add cooled dressing and stir to coat. Refrigerate 4 hours or overnight. Just before serving, fold in whipped cream and pecans.
Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick (like cooked cereal). Cool to lukewarm. Add yeast which has been dissolved in lukewarm water, then eggs. Beat thoroughly. Add flour to form a soft dough. Knead well on lightly floured surface.
Cook and drain noodles. Thaw and drain spinach. In medium size frying pan brown onion and garlic slightly in 1 tablespoon oil. Add ground beef. Cook until brown. Stir in mushrooms including the liquid, tomato paste, bay leaf, 1 teaspoon of salt and oregano. Simmer for 15 minutes. Beat eggs in bowl; pour over noodles that are rinsed with cold water. Mix well.	Beat second egg inn bowl. Add spinach, 1 tablespoon oil, parsley, cottage cheese, Parmesan cheese, 1 teaspoon salt and basil. Mix well. Pour 1/2 tomato mixture into oblong shallow dish. Layer 1/2 noodles on sauce. Spread the spinach mix.	Repeat noodle layer. Top with rest of tomato mix. Cover. Bake in 350° oven for 45 minutes. Remove from oven. Arrange strips of cheese on top. Bake until cheese is melted (5 minutes). Serves 6 to 8.
In a large pot, heat oil over medium-high heat. Saute carrots, onion, celery, pepper and sweet potato for 3 minutes. Add thyme, turmeric and combine will with the vegetables. Add tomato and water or stock, simmer 20 minutes. Add corn, kale, tofu (if used), salt, pepper and simmer 5 minutes. Season to taste with cayenne pepper. Combine cornstarch with 2 tsp cold water. With soup simmering, stir in the cornstarch mixture. Continue to stir and simmer for 3 minutes. Remove from heat and stir in parsley. Serve over cooked rice. This makes a very thick stew. For a more soup like consistency, add more broth.
Mix thoroughly 1/2 of soup, beef, onion, egg, bread crumbs, parsley and seasoning. Press in 9-inch pie pan and bake at 350° for 25 minutes. Spoon off fat. Frost with potatoes and top with remaining soup and cheese. Bake 10 minutes or more.
Pour 1 cup boiling water over shortening in bowl, stirring until melted. Stir in sugar and salt until dissolved. Cool to lukewarm. Dissolve yeast in 1 cup lukewarm water. Add to shortening mixture with eggs and enough flour to make soft dough. Let rise, covered, in warm place until doubled in bulk. Punch dough down. Place in refrigerator for 2 hours to 1 week.
Combine first 3 ingredients in a large bowl. Stir with a whisk. Stir in artichokes; marinate in the refrigerator 1 hour. Add salad greens, tomatoes and onion. Toss gently. Place 1 1/4 cups salad on each of 4 plates. Sprinkle each with 1 tablespoon cheese.
First on cookie sheet, arrange graham cracker squares and sprinkle walnuts on them. Set aside. Put butter, margarine and sugar in saucepan and bring to boil. Boil 2 minutes. Pour over graham crackers and bake in 350° oven for 10 minutes, checking so they don't burn. Real good snack.
Cream the margarine; add sugars and cream thoroughly. Add eggs, one at a time. Sift flour and other dry ingredients; add alternately with milk to creamed mixture. Stir in vanilla and nuts. Put in a 10-inch greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes. Cool in pan before removing.
Day before: In saucepan, cook chicken in 1 can of chicken broth and water for 30 minutes. Cut meat from bones in strips. Refrigerate meat and broth.
Mix corn syrup and sugar over medium heat on stovetop, stirring occasionally, until mixture bubbles. Remove from heat and combine with peanut butter and Cheerios.
Brown hamburger meat. Drain. Add remaining ingredients. Cook slowly after coming to a boil for 6 to 8 hours.
Mix egg and milk with fork. Place bread in mix, getting both sides moist. Place on preheated griddle. Let cook for 1 to 2 minutes and turn. Repeat until both sides are golden brown. Top as desired. Makes about 8 to 10 pieces.
Brown chicken in electric skillet with small amount of oil. Add tomatoes, green pepper, diced onion, salt and pepper. Prepare Rice-A-Roni (chicken flavor) as directed on box. Pour chicken mixture over Rice-A-Roni.
Put peanut butter into mixing bowl. Slowly add milk while mixing at low speed with electric mixer. Add the half box of pudding mix. Beat at low speed for 2 minutes. Let the mixture set up for 5 minutes. Spread filling 1/2-inch thick on graham cracker squares and cover with a second square. Freeze until firm, approximately 3 hours. It can also be used with gingersnap cookies to make the sandwiches.
Go to Bi Lo and buy a package of fish sticks. Put it in the freezer. Every morning, take 4 out and put in a real small frying pan and put plate on top. Cook for 20 minutes and turn over. Leave plate off a bit, then take out, put ketchup on them, eat them, then read the paper.
Cream the butter with the dry ingredients, except soda. Add the sour milk with the soda. Stir well and pour into buttered and floured pan. Bake at 350° for 25 minutes.
Melt butter or margarine in saucepan. Add flour and stir until smooth, then add all the remaining ingredients. Mix well and put into crab shells. Sprinkle with buttered crumbs and bake in a hot 400° oven for 10 minutes. Serves 6.
Saute onion and bell pepper in oleo. Add rice. In a bowl mix mushroom soup, beef consomme soup and water. Add a little Worcestershire sauce and pepper (no salt). Put rice in an oblong dish; add liquid and bake 1 hour at 325° or in microwave for 20 minutes on High power, stirring occasionally.
Layer sausage and hash browns. Pour mixture of eggs and milk over. Top with grated cheese. Optional: Can add onions and red and green peppers. Bake 25 minutes at 375°. If using frozen hash browns, thaw first.
Heat oven to 350°. Lightly spray a 9-inch pie pan with vegetable spray. Place all ingredients in mixing bowl. Blend 2 minutes in blender or bowl. Pour in pie pan and bake for 50 minutes or until center is puffed up. To serve, cut into 8 pieces.
Mix first 6 ingredients together. Add 4 tablespoons of melted butter. Add beaten egg. Mix well. Batter is heavy. Add 2 or 3 diced apples and nuts. Put in a 9-inch round baking dish or pan. Bake at 325° for 35 to 40 minutes. Serve with whipped topping. (I cut pieces like a pie.)
Cut chicken into bite-sized pieces. Put into baking dish. Add vegetables, soup and spices. Bake at 350° for 1 hour. Serve with rice or pasta.
Add tapioca and salt to coffee in double boiler. Cook 15 minutes or until tapioca is clear, stirring frequently. Add sugar, chill. Add vanilla. Fold in whipped cream. Serve in sherbet glasses.
Butter 9 x 13-inch glass dish. Mix bread, meat, cheese and veggies together and put in dish. Beat eggs, milk, mustard, salt and pepper. Pour over mixture. Melt oleo and pour over mixture. Cover with foil and refrigerate 6 to 7 hours or overnight.
Place egg white, sugar and water in top of double boiler. Place in boiling water. Keep boiling. Beat constantly for 7 minutes. Add flavoring. This is ready to use at once. If desired, add 1 cup of marshmallows, cut up in frosting before spreading.
Coat Dutch oven with vegetable oil cooking spray. Place over medium heat until hot. Add mushrooms and onions, saute until tender. Stir in margarine and flour, cook 1 minute, stirring constantly. Gradually add milk and stir until blended. Stir in bouillon, water, garlic powder, parsley and bay leaf. Cook 10 to 15 minutes until slightly thickened. Remove bay leaf and serve.
Mix first 3 ingredients alone and put in drip pan, then add 1 cup water in pan and 1/2 cup oleo.	Remove from heat and add 1/2 cup flour.	Beat like cream puffs.	Add eggs, one at a time, then add vanilla. Bake 1 hour at 350°. Frost with powdered sugar and put nuts on top.
Cream butter and sugar until smooth. Add egg; beat until fluffy. Stir in vanilla, crumbs, coconut and nuts. Mixture will be crumbly. Press into a greased 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Cool thoroughly.
Melt butter or margarine. Cream applesauce and sugars with butter. Add vanilla and eggs. Mix. Add remaining ingredients. Drop by heaping tablespoonfuls on a greased baking sheet. Bake at 350° for 15 minutes.
Boil vinegar, sugar, oil, salt and pepper. Pour over green beans, celery, bell pepper, onion and peas.
Brown sausage in skillet. Drain excess fat (leave some). Sprinkle flour over meat and stir. Reduce heat to medium. Add milk slowly, stirring constantly, until desired consistency. Season to taste with salt and pepper.
In a 2-quart microwave-safe casserole, crumble the beef. Add green pepper, cover and microwave on High for 2 1/2 or 3 1/2 minutes, until no pink in meat, stirring once. Drain fat.
Wash chicken under hot water and pat dry. Cut into 1/2-inch cubes. Mix egg whites, salt and cornstarch. Add chicken and toss to coat. Cover and refrigerate 45 minutes. (You can do this part in advance.) Heat oil in wok. Add chicken and quickly stir-fry. Cook for 3 minutes. With slotted spoon, remove chicken to plate. Reserve 2 tablespoons of oil and pour into clean pan on high heat. Add cashews and onions. Cook for 1 minute. Add wine/sherry, soy sauce and chicken to pan. Stir-fry 1 minute. Add snow peas and cook 1 minute. Serve over rice.
Mix chicken, soups, chilies, and sour cream together. Spray 9 x 13 baking dish with vegetable oil, then make layers starting with tortillas, then 1/2 soup mix, then 1/2 cheese. Make 2 layers ending with cheese. Bake at 350 degrees for 15 minutes or until bubbly.
Cream together cream cheese and confectioners sugar. Add Cool Whip and spread into crust. Mix pudding and milk together until thick. Pour on top of cream cheese mixture; top with remaining 1/2 of Cool Whip. Chill and serve.
Mix soups, margarine and milk together in a large pot. Add Velveeta (cut in small pieces) and heat to melt cheese, stirring constantly. Cook the cavatelli noodles as directed on package. Thaw the broccoli. Add these last 2 ingredients to cheese sauce. Put into casserole dish and bake at 350° for 45 minutes to 1 hour.
Combine cranberries and combine with marshmallows and sugar. Cover and refrigerate overnight.
Toss salad ingredients together. Mix dressing well and pour over the salad before serving.
Mix all ingredients together. Bake in 2-quart casserole for 20 minutes at 350°. Crush one sleeve of Ritz crackers. Mix with butter. Cover top of casserole and bake for 10 more minutes.
Saute onion in margarine. Add Ro-Tel tomatoes, soups and garlic salt; heat until bubbly. Layer liquid, chicken and chips in a 3-quart casserole and top with cheese. (The cheese can also be melted in with the soup mixture.) Bake at 350° for 30 minutes.
Sift together flour and cornmeal. Cream together sugar, salt, butter and eggs. Add dry ingredients alternately with buttermilk. Add soda with last portion of the buttermilk. Bake at 350° in a greased 13 x 9-inch pan until golden brown.
In skillet, brown ground beef and drain grease. Add canned goods and dash of chili powder. Simmer until smoothly mixed. In crock-pot, layer the Doritos, meat mixture and cheese. Repeat, ending with cheese layer on top. Heat until cheese melts. A tasty Mexican-style casserole!
Drain all vegetables and mix together. Mix sugar, vinegar and oil together. Pour over vegetables. Chill overnight and serve. Keeps in refrigerator for a long time.