HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in blender. Mix until chickpeas are smooth. Store hummus in covered container in refrigerator. Serve well chilled. Garnish with chopped parsley. More garlic may be added, if desired. Thin with additional lemon juice if served as dip with chips.
Dissolve yeast in warm water. Add remaining ingredients and mix well. Bake in greased muffin pan about 2/3 full at 425° until lightly brown. The dough can be made ahead of time and refrigerated.
Melt 1 stick margarine; mix with graham crackers. Spread and pack in 9 x 13-inch pan. Chill. Beat 2 eggs, 2 sticks margarine (soft) and powdered sugar. Spread over crust and slice bananas until covered. Spread drained pineapple over bananas. Top with Cool Whip; sprinkle nuts. Place a cherry on each serving or cutting size; drizzle with syrup over top. Serves 16 to 20.
Combine flour, sugar, salt and baking powder in mixing bowl. Add Crisco and first cup milk called for in the recipe. Beat vigorously by hand or electric mixer on medium speed for 2 minutes. Add egg whites, additional 1/3 cup milk and lemon flavoring. Beat for 2 minutes on medium speed. Pour into two 9-inch layer pans which have been greased with Crisco and floured. Bake at 350° for 35 to 40 minutes.
To start, take whole chicken and boil in about 8 to 10 cups of water and chicken bouillon cubes; makes broth. Have this ready to go before beginning rest of recipe.
Simmer onion and pepper in oil for approximately 5 minutes. Add okra, then tomato sauce. Let simmer; cover for 45 minutes.
Combine all ingredients with hands until well blended. Shape into small balls and bake on cookie sheet for 15 to 20 minutes in 350° oven. Serve warm. Freezes well.
Combine softened cream cheese and Cheddar cheese together. Add pimentos, green pepper, onion, Worcestershire sauce, lemon juice, cayenne and salt. Mix well. Chill for 1 hour. Shape into a ball and roll into finely chopped pecans.
Mix with electric mixer until creamy. Pour on top of cake. Bake 30 to 35 minutes at 350°. Sprinkle with xxx when cool.
Mix all ingredients together and warm on Medium power in microwave until cheese melts (not too hot; do it slowly). Serve with rye crackers or pumpernickel bread.
Melt caramels and cream in double boiler or microwave. Gradually add other ingredients and drop by teaspoonful on waxed paper. Makes two dozen.
Separate rolls; pat them around pie tin. Press chips into dough. Brown meat. Drain grease. Add seasoning plus water. Bring to boil and simmer. Blend in sour cream and add to pie crust. Sprinkle grated cheese and more corn chips. Bake at 350° for 20 to 30 minutes.
In large mixing bowl, mash hot potatoes. When all lumps are removed, add cream cheese in small pieces and then butter. Beat well until cheese and butter are both melted and well mixed. Mix in sour cream. To the milk, add eggs and onions. Add to the potato mixture along with the salt and pepper. Beat well until fluffy. Place in a greased casserole dish and refrigerate several hours or overnight. Bake at 350° for 45 minutes until lightly browned. Makes 8 to 12 servings.
Cream together margarine and sugar. Add eggs one at a time, beating after each addition. Add vanilla and combine flour, baking powder, salt and soda. Combine spread and yogurt. Add dry ingredients and strawberry mixture to creamed mixture (beginning and ending with dry ingredients). Pour into a loaf pan and bake at 325° for 50 to 60 minutes.
Combine ingredients and form into mini loaves. Put loaves in 9 x 13-inch pan. Top with sauce. Bake.
In a large bowl, blend all dry ingredients; set aside. In a small bowl, blend all wet ingredients and add to dry ingredients, mixing well.
Mix peanut butter and maple syrup. Add Rice Krispies. Put half mixture in 9 x 13-inch pan. Spread softened ice cream on top of mixture. Put rest of Krispies mixture on top. Freeze. Enjoy!
Melt butter and brown sugar in bottom of 13 x 9-inch cake pan. Drain pineapple (leave some juice); pour over butter and brown sugar. Mix cake as directed. Pour over pineapple mix. Bake until cake is done (350°) for about 1 hour. When done, turn upside down.
Mix crust ingredients together and pat in a 9-inch spring-form pan. Bake at 350° for 10 minutes.
Cook noodles. Rinse. Combine ham and 3/4 cup cheese. Combine soup, milk and onion. Place 1/2 noodles in bottom of 2-quart dish. Sprinkle 1/2 ham and cheese mixture over noodles. Pour 1/2 soup mixture over ham mixture. Repeat 1, 2, 3. Sprinkle top with rest of cheese. Dot with butter. Bake at 375° for 30 minutes. Makes 6 servings.
Drain juice off of canned corn, beans and peas. Mix all ingredients together, then put into refrigerator. Let set 24 hours before serving.
In a 2-quart casserole dish, combine butter and mushrooms 2 to 3 minutes on High in microwave, stirring once. Stir in soup, soy sauce and white pepper. Microwave on High 3 minutes or until hot. Stir once. Stir in shrimp and sour cream. Cover with lid and cook on Medium in microwave 4 to 5 minutes or until heated. Stir once. Serve over rice.
Mix all ingredients together and blend well. Pour over chicken or steak. Marinate 4 to 6 hours. Turn once during marinating. Grill!
Saute first 4 ingredients in 1/4 cup butter. Add flour and cook 2 minutes. Heat milk and broth to boiling. Slowly add vegetables. Stir constantly. Add rice, pimento, chicken and parsley. Simmer until thick.
Make white sauce in given proportions of milk, flour and margarine. Add cheese, olives, seasoning and grated onion. When cheese is melted, pour over rice in casserole and bake half hour at 375°.
Combine onion, orange juice, oil, orange peel and salt in greased (12 x 8 x 2-inch) pan. Arrange snapper fillets in this mixture, turning to coat evenly. Leave at room temperature for 30 minutes (lightly cover dish). Add nutmeg and pepper. Bake at 400° for about 12 minutes or until fillets flake easily. Baste. Serve immediately.
Mix in large mixing bowl with mixer on high. Mix for 4 to 5 minutes or until smooth. Line muffin pan with bake cups. Pour batter in bake cups (2-inches). Bake for 18 to 20 minutes or until wooden pick inserted in the middle comes out clean.
Mix all ingredients together. Boil for 5 minutes. Reduce heat and simmer until mixture thickens. Serve on any meat of your choice. Store unused portion in the refrigerator.
Sprinkle eggplant in colander with 1 1/4 teaspoons salt. Let drain 30 minutes. Place tomatoes, cut side down, on paper towels. Drain 30 minutes. Heat 1 tablespoon oil in skillet. Saute garlic and onion. Discard garlic; don't break onion into rings. Drain. Rinse eggplant and drain. Brush with oil and broil 5 minutes; turn and repeat. Arrange in alternating layers, slightly overlapping. Sprinkle with spices and cheese. Bake at 350° for 10 minutes or until cheese melts. Makes 6 servings.
Cream together	butter, sugar	and vanilla; add potato chips and pecans. Stir in flour. Form mixture into small balls. Place on cookie sheet and press thin with a glass that has been dipped in sugar and a little flour. Bake at 325° for about 15 minutes until light brown (golden).
Sift flour and salt into a bowl. Cut in shortening using a pastry blender or fork until the pieces are the size of small peas. (For extra tender pastry, cut half the shortening into the flour and salt until the mixture looks like cornmeal. Then cut in remaining shortening until the mixture looks like small peas.) Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Sprinkle next tablespoon of water over dry part; mix lightly. Push to moistened part at side. Repeat until all is moistened. Form into ball. Flatten ball on lightly floured surface. Roll from center to edge until dough is 1/8-inch thick. Fit pastry into 9-inch pie plate. Trim 1/2 to 1-inch beyond edge; fold under and flute. Prick bottom and sides well with a fork. Bake in 450° oven for 10 to 12 minutes or until golden.
Mix ingredients. Store in clean jar. To make hot tea, add 1 teaspoon to 1 tablespoon mix to a cup of hot water. May be made in microwave very easy. You may reduce sugar and add a small amount of Equal or Sweet 'N Low.
Soak sun dried tomatoes in warm water for 30 minutes. Cook rotini as directed (al dente). Cook chopped broccoli in microwave on High for 4 minutes. Add red pepper and chopped sun dried tomatoes to broccoli. Cook 1 minute in microwave. Saute chopped garlic in oil until hot. Add vegetables, chopped Feta cheese and garlic and oil to rotini. Cover with parsley and serve.
Cream margarine and sugar. Add eggs, beating well after each. Stir in milk and apples. Mix dry ingredients and stir in. Add nuts. Pour into 2 greased loaf pans. Let stand 20 minutes. Bake at 350° for 50 to 60 minutes. Turn out and cool on rack.
Put butter, sugar and vinegar in a bowl and melt thoroughly. Then add to 3 slightly beaten eggs. Stir well, but do not use electric mixer. Add vanilla and pour into an unbaked crust. Bake at 350° for 10 minutes, then at 300° until set. Do not overcook.
Put cabbage on top of meat mixture. Add Ro-Tel tomatoes. Cook until cabbage is done, then serve.
Dissolve jello in hot water. Add sugar, lemon juice and pineapple syrup. Then add the rest of the ground up ingredients. Put in refrigerator to set. Excellent for Thanksgiving.
Wash spinach; cook in small amount of water 3 to 5 minutes. Drain well. Wash and pat dry mushrooms. Slice and saute mushrooms in butter. Combine soup, milk, 1/2 cup cheese, salt and pepper to taste. Heat sauce, stirring until smooth and cheese is melted. Layer spinach, mushrooms and sauce in greased 1-quart casserole. Top with remaining cheese. Bake in preheated 350° oven 20 minutes or until cheese is bubbly.
Cream shortening, sugar, brown sugar, vanilla, peanut butter, eggs and	water.	Beat creamed ingredients for 2 minutes. Mix flour, soda and salt in a separate bowl. Add to creamed mixture and beat 1 minute more. Drop by teaspoonfuls on cookie sheet. Bake for 7 to 11 minutes at 325°.
In food processor, mix 1 part sun dried tomatoes and 1/4 part water until pasty. Cut Foccaio bread into 4 x 4-inch squares and slice so that you have two 4 x 4-inch sides of bread. Lightly brush bread with olive oil. Spread tomato mixture on the bottom side of bread. Place 2 ounces of chicken breast on top of tomato mixture. Put 2 leaves of fresh basil on chicken, broken into small pieces. Put 1 ounce of cheese on top of basil and chicken. Cover with top slice of bread. Grill or bake until cheese is melted.
Brown beef if not already cooked. Add frozen vegetables and bring to a boil. Lower heat; add remaining ingredients (except tomatoes). Keep a check on the water content and add more as needed. Cook until potatoes and vegetables are tender. Add tomatoes; cook another 15 minutes. Serve with cornbread.
Dissolve Jell-O, sugar and salt in boiling water. Stir in orange juice. Chill until slightly thickened. Beat until fluffy and light. Stir in whipped topping until well blended. Fold in undrained pineapple and coconut. Pour into a large serving bowl. Chill until firm.
Mix pretzels, margarine and 1 cup sugar and press in 13 x 9 x 2 baking dish. Bake at 325° for 8 minutes. Take Cool Whip, cream cheese and sugar; mix and spread on pretzels. Put pineapple and cornstarch in saucepan; bring to a boil until thickens. Spread on top of cream mixture. Chill!
Dissolve yeast. Add milk, sugar, salt, shortening and half the flour; mix until smooth. Mix in rest of flour until dough is easy to handle. Knead on floured surface until smooth (10 minutes should do it). Put in greased bowl, cover with dish towel and let it rise about an hour, until double. Divide dough in half, shape into loaves. Place in greased loaf pans. Brush with butter and let rise another hour. Bake at 425° about 25 to 30 minutes, until brown. To test for doneness, tap to see if they sound hollow. Brush with butter, if you like. Yields 2 loaves.
The sausage patties should be no more than 1/2 inch thick. They should be cooked slowly so as not to destroy the taste of the spices. Turn often so the sausage will cook all the way through.
Combine squash, onion and pepper with salt. Let stand 1 hour. Combine sugar, vinegar and celery seed; bring to boil. Add squash, onion and green pepper; boil 3 minutes. Pack in jars and seal.
Blend oil and brown sugar. Stir in egg. Blend flour and baking powder and add to egg mixture. Add vanilla. Pour in greased 8 x 8-inch pan. Cook 25 minutes in 350° oven.
Serve Marshmallow Creme and cream cheese with strawberries, sliced apples and orange slices.
In soup pot, combine lentils, beef stock, onion, carrots, celery, cloves, pepper, parsley, thyme and ham hock. Bring to boil; turn down to simmer. Cook, covered, 35 minutes, or until lentils are tender. Remove ham hock and set aside.
Layer 1 can refried beans mixed with salsa or taco sauce and sour cream mixed with taco seasoning. Top with onion, pepper, cheese, tomatoes, black olives or whatever you choose. Dip in unseasoned taco chips.
Stir all ingredients together until well blended. Pour in unbaked pie crust and bake 10 minutes at 400°, then bake 30 minutes at 325°.
Place chicken breasts in 9 x 13-inch baking dish. Pour salad dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Place rice, vegetables, 1/2 cup French fried onions around and under chicken. Combine bouillon and Italian seasoning; pour over chicken and vegetables. Bake, uncovered, 25 minutes. Top with remaining onions; bake 2 to 3 minutes longer. Let stand 5 minutes before serving.
Peel eggs; cut in half. Take out yolks. Mash fine; add all ingredients but paprika. Mix until smooth. (May need a little more liquid, if so use pickle juice or salad dressing.) Place mixture back in egg whites and sprinkle with paprika. Can decorate with olives. Store in refrigerator.
Prepare noodles as per package directions. Add all soups but only 1/2 the water required for soups. Heat over low heat until bubbling.
Mash potato and cool slightly. Add vanilla and enough powdered sugar to make a pie dough consistency. Roll between wax paper. Spread with peanut butter. Roll up like a jelly roll. Slice.
Heat oven at 350°. Cream margarine; add sugar, salt and flavoring and cream well. Add flour gradually. Shape into balls the size of a marble. Place on ungreased cookie sheet. Press a hole in the center of each ball. Bake 12 to 15 minutes, until delicately browned. Fill with Creamy Pecan Filling while warm. Cool before frosting.
Mix all ingredients together in mixing bowl. Grease and flour a 9 x 13-inch baking dish and bake at 350° for 25 to 30 minutes.
Bake pie shell. Add strawberry gel and cut up strawberries together. Put in cooled pie shell. Top with Cool Whip. Put strawberries on top to make it look nice.
Melt oleo in a casserole dish. In another bowl, mix remainder of ingredients. Salt and pepper to taste. Pour into casserole with melted oleo. Bake in a 350° oven until sides are brown.
Make Kool-Aid with water and sugar; mix well. Add 7-Up and stir. Garnish with thin slices of orange and/or lemon. Slice thinly so they will float in punch bowl.
Brown turkey in a little oil. Add 2 cups water and mixed vegies. Throw in the noodles and stir. Cover pot and simmer about 10 minutes. Add the soup mix and more water if it needs it. Let simmer until all the vegies are done. Don't let it suck up all the liquid. Real good with corn bread. Serves 4.
In a bowl, put the cake mix. Melt the butter and pour into cake mix. With a fork, mix until it forms a dough. Press mixture into glass baking dish. Mix softened cream cheese, confectioners sugar, vanilla and eggs. Pour over the cake mixture. Bake 25 to 28 minutes at 325° in a 9 x 13-inch glass pan. Do not let bottom overcook. Cool and enjoy.
Combine eggs, mayonnaise and pepper; stir in cheese and onions. Gently stir in crab. Bake at 325° until puffed and golden. Serve warm with crackers.
Mix browned meat and onion with other ingredients. Top with the remaining Tater Tots. Bake at 350° for 1 1/2 hours.
Pour pudding over top of fruit, except bananas. Do not stir in pudding. Let set in fridge for 24 hours. Then cut up bananas. Mix well and serve.
In a large punch bowl, combine pineapple juice, cranberry juice, lemonade concentrate, sugar and food coloring, if used. Just before serving, pour in the ginger ale. Garnish with ice ring or serve over ice. Makes 36 (1/2-cup) servings.
Combine biscuit mix and cheese in a large bowl. Combine egg and milk. Add to biscuit mix, stirring vigorously for 2 minutes. Spoon into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for 35 minutes or until golden brown.
Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in slow cooker. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.
In a large frypan fry and simmer the chicken in 2 tablespoons of butter. When the chicken is 80% cooked remove it from the pan and place it in a large bowl and set aside. In another large pan saute the garlic and onions in 2 tablespoons of butter. Once sauteed, add the chicken broth with 1/2 cup of water, then add the chicken bouillon, parsley and pepper. Simmer until the seasoning has dissolved, then add the Velveeta and American cheese. Stir occasionally, until the cheese has melted, then add the cooked chicken. Simmer and stir occasionally. Cook the broccoli (do not overcook). Add sour cream to the sauce mixture that is simmering. Keep the sauce stirred, you don't want to burn it. Cook the ziti in lightly salted water (don't overcook). Drain the ziti, however, do not rinse. Put ziti back into pot. Pour the sauce mixture into the ziti pot and mix. Pour all into a baking pan; sprinkle top with grated cheese, if desired, and place the cooked broccoli on top. Bake in preheated oven a 350° for 1/2 hour, uncovered. Serve hot and enjoy!
Stew chicken breasts; cool. Remove chicken from bone. Tear into bite-size pieces. Combine butter and cracker crumbs, mixing well. Spoon 1/2 of crumbs into a shallow 2-quart baking dish. Top with chicken. Combine sour cream, soup, broth, salt and pepper. Pour over chicken and top with remaining crumbs. Bake at 350° for 20 to 25 minutes. Makes 6 servings.
Saute onion, green pepper, celery and garlic in melted butter. Add shrimp and ham. Fry about 5 minutes. Stir in tomatoes and cook 10 minutes. Stir in rice. Add seasoning and liquid. Bring to boil. Cover; simmer until rice is done, about 30 minutes. Serves 4. Use soy sauce if you like.
Sift and measure flour. Add salt and baking soda and sift again. Put aside. Cream butter well; add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately, beating until well mixed. Add flavoring. Bake at 325° for 1 1/2 hours in greased tube pan.
Scramble eggs until firm; break up into small pieces. Set aside. Marinate chicken pieces with 1/2 soy sauce, cornstarch and 1 tablespoon water for 30 minutes to 1 hour. Heat oil in frying pan (medium-high heat). Fry chicken pieces, separating pieces at the same time, for 2 1/2 minutes or until chicken is cooked. Set aside. Using the same frying pan, stir-fry onion, green onion and frozen peas for 2 minutes. Reduce heat to low; add cooked rice, soy sauce and oyster sauce. Mix and stir; add cooked egg and chicken. Mix well. Makes 4 servings.
Mix by hand. Melt butter. Mix all ingredients, except eggs. Beat egg slightly and add to mixture. Add melted butter. Bake at 350° for 50 to 60 minutes or until set in center.
Mix ground beef, sausage, regular rice, onion, garlic, 1 can tomato sauce and seasonings in bowl. Prepare cabbage by simmering in boiling water until tender. Remove core before placing in water. Roll meat mixture into sausage link shape and wrap with cabbage leaves. Place seam side down in heavy baking pan. Cover with sauerkraut and juice and second can of tomato sauce. Add enough water to partially cover. Bake at 325° for 3 hours. Cover loosely with foil for first 2 hours. Makes 20 to 24 rolls. Reheats well.
Bring to boil. Place cucumbers in sterilized jars, wide-mouth if possible. In each jar, place a clove of fresh garlic, hot pepper, if desired, a fresh grape leaf and fresh green dill. Pour the boiling brine over the cucumbers. Seal tightly and store about 30 days.
Dissolve yeast in warm water. Combine flour, dash of salt, sugar and baking powder; beat. Add butter and eggs. Add enough flour so dough will be easy to handle and thoroughly knead the dough. Place dough in a greased bowl and allow dough to rise. Punch it down and it is ready to cook. You may spoon batter into greased muffin pans or cut rolls out. Bake at 375° for 15 to 20 minutes.
Trim round steaks and slice in desired size. Dip into egg and milk mixture, then roll in Frosted Flakes and flour (mixed together, just enough flour to make Frosted Flakes stick). Fry in butter (using margarine or oil gives a different taste).
Melt butter. Add flour and nuts; press into bottom of dish. Bake at 350° for 15 minutes.
In medium bowl, combine ingredients; mix well. Cover. Chill. Serve with tortilla chips. Refrigerate leftovers. Makes about 4 cups.
Combine first 5 ingredients in a large bowl (use mixer). Beat in egg. Mix yeast and 2 cups flour separately. Add separate mix to liquid and beat with mixer until smooth. Stir in 1 1/2 cups flour (or enough for a very soft dough). Cover bowl with towel and let rise for about 30 minutes or until doubled. Punch down and place in well-greased muffin pan. Let rise until doubled, about 30 minutes. Bake at 400° for about 15 minutes.
Brown hamburger with several strips of bacon, cut up. In separate bowl, cut up onion. Add beans and remaining ingredients. Add hamburger and bacon; stir well. Bake for 1 hour at 350°.
Combine the flour, salt and sugar in a medium bowl. Beat the eggs and add the buttermilk, butter and vanilla. Blend in the dry ingredients. Pour into the pie shell. Bake at 350° until set.
Combine first 5 ingredients and mix well. Sprinkle 1/4 cup pecans in an oiled 7-cup ring mold and press cheese mixture into mold. Chill until firm. Unmold on platter and pat remaining pecans onto cheese ring. Garnish with parsley sprigs. Serve on crackers with strawberry preserves.
Mix one stick margarine with graham cracker crumbs. Pat out into a 9 x 13-inch dish. Mix sugar, eggs and 2 sticks margarine; beat until thick. If needed, add another cup of sugar. Spread over top of crumb mixture. Slice bananas on top of mixture. Spread pineapple over bananas. Mix nuts with Cool Whip; spread over pineapple. Top with cherries. Refrigerate several hours before serving.
Mix all ingredients to form a spread. Cut Pepperidge Farm French loaves into thin slices and spread mixture evenly on bread. Bake at 375° for 8 to 10 minutes. May be made ahead and frozen. Increase baking time 10 to 15 minutes.
Place cheese in bowl. Add eggs. Mix well. Add salt and flour and mix. On floured board, knead lightly until smooth and it doesn't stick to hands. Drop by spoonfuls into boiling, salted water. Cook until dumplings rise to the top or until tender, about 10 minutes. Drain. Fry onion in butter; pour over dumplings. Serve with sour cream.
Place 1 chicken piece and half of the remaining ingredients on each of 2 foil squares. Seal tightly. Place in casserole. Bake at 350° for 45 to 60 minutes or until chicken is tender.
Place the elderberries in an 8 x 12-inch baking dish. Mix together the next 7 ingredients. Crumble over berries. Pour the melted oleo over crumbs. Bake at 350° for 30 minutes, or until brown on top. Serves 12 to 15.
Mix all ingredients except cheese and place in a large, greased casserole dish or 2 smaller ones. Sprinkle cheese on top. Bake in 350° oven for about 30 minutes.
Beat eggs slightly in a shallow pan and add a dash of salt. Cut bread diagonally about 1 to 1 1/2 inches thick. Place bread in egg mixture and soak for 15 minutes on each side. Heat oleo in a large skillet and fry bread slowly (about 5 minutes each side) until brown. Serve hot. You may use syrup, honey or jam over bread, or sprinkle with cinnamon and sugar.
Mix thoroughly; pour into greased and floured loaf pan. Bake in moderate oven 1 hour.
Place fruit in large bowl. Combine vanilla mix, Tang and pineapple juice. Pour over fruit and stir gently. Chill before serving.
Keeping the banana in its skin, make 2 cuts, forming a "V" opening along the length of the banana. Put it aside. It will be used later.