HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo in a pan and saute sesame seed, noodles and almonds until light brown. Cool and toss with cabbage and onions.
Mix first 4 ingredients and let stand for 1 to 2 hours. Take the Jell-O and add boiling water. Mix. Let stand until rubbery. Then whip with beater until foamy. Mix with cranberry mixture. Whip the whipping cream and fold in. Put in mold or bowl.
Heat oven to 400°. Lightly grease 10-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour evenly into pie plate. Bake until top is golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes before cutting. Garnish with tomato slices and bacon strips if desired. Refrigerate any remaining pie. Makes 6 servings.
Brown ground beef. Cook bacon and cut up. Drain fat from both meats. Gently mix all together and bake uncovered in a very large dish or iron pot at 350° for 2 to 3 hours. Good with ham and cornbread.
Blend together thoroughly eggs, salt, extracts, and Eagle Brand milk. Add slowly 1 qt milk, then fold in whipped cream. Add nutmeg to taste. Chill before serving.
Boil chicken. Remove and dice chicken. In broth of chicken, add the 4 cans of soup and milk. Put diced chicken in, then quarter the biscuits and drop them in, one at a time. Let simmer for 15 minutes.
Brown ground beef. Drain. Add the tomatoes, tomato sauce, beans, onions, chili powder, bouillon granules, and cumin. Bring the mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes. Add the corn and chilies to the pot. Cover and simmer for 5 minutes, or until the flavors are well blended. Serve hot, topping each serving with cheese. You may substitute ground turkey and fat-free cheese.
Melt first 3 ingredients until just melted. Add chopped nuts and colored marshmallows. Mix well. Divide in half on foil that has been sprinkled with chopped nuts or coconut and shape into a roll and refrigerate. Then slice.
Use lean stew beef cut in cubes. Coat in seasoned batter. Brown in oil on top of stove. Pour off grease. Add 1 tablespoon of flour. Brown in oil to make gravy. Add 3/4 cup water. Pour into covered casserole dish or covered pan. Place in oven at 350°. Cook until almost done, then add bell pepper and onion. Cook until vegetables are done. Serve over rice or mashed potatoes.
Chop broccoli to desired size, only using flower head. Crumble bacon into bowl. Add mayonnaise to taste. Add sugar to taste. Add grated cheese, onion and red wine vinegar. Mix these ingredients together, then add broccoli. Mix all together well. Best if refrigerated overnight.
Cook lasagna noodles according to directions. Cut drained noodles in half widthwise. Cook and drain spinach. Shred Mozzarella cheese. Mix the cheeses, spinach, spices and egg (optional). Put 2 to 3 tablespoons of mixture in the middle of each noodle and roll up. Layer the dish with tomato sauce, roll-up, tomato sauce and more Mozzarella cheese (optional). Bake 20 to 30 minutes at 350°. Let set 5 minutes.
Add eggs and Cool Whip to cake mix. Mix well and drop by teaspoon on Pam coated cookie sheet. Bake 10 minutes at 375° to 400°.
Mix ingredients until well blended; refrigerate. Serve with tortilla chips. Makes 2 cups.
Place corn (and peanuts) in large, brown grocery bag*. Combine brown sugars, margarine, syrup and salt in 2-quart glass bowl or measuring cup. Microwave on High for 4 minutes, stirring after every minute. Then microwave additional 2 minutes on High. Stir in baking soda. Pour syrup mixture over popped corn. Close bag and shake well. Microwave on High for 1 minute. Shake good and cook 1 more minute. Pour into Pam-sprayed roaster. Stir and cool.
Fry bacon until crisp in a 3-quart saucepan. Add onions and saute 2 to 3 minutes. Pour off fat. Add potatoes and water. Bring to a boil; cover and simmer 10 to 15 minutes or until potatoes are tender. Stir in soup and sour cream; gradually add milk. Add salt, pepper and parsley. Heat to serving temperature. Do not boil. Makes 7 cups.
Sift together the first 3 ingredients. Combine in a large bowl the remaining ingredients. Beat 2 minutes. Add sifted mixture and beat for 1 minute. Drop by teaspoon or roll into balls on a greased cookie sheet. Press with a fork to crisscross (flour fork). Bake 15 to 20 minutes at 325°. Makes approximately 2 to 3 dozen large cookies.
Brown meat in a large skillet or saucepan. If onion is used, chop onion and cook with hamburger meat. (It is not necessary to drain grease.) Add tomato sauce, water and garlic salt. Cook over medium heat for 15 minutes. Add spaghetti; cover and cook for 20 minutes, stirring occasionally (1 to 2 times), or until liquid is cooked down. Salt with garlic to taste, then serve.
Cook and drain noodles. Cook and drain sausage. Place noodles in a 9 x 13-inch dish. Pour sausage over noodles. Add green chilies, mushroom soup, evaporated milk and cheese soup. Cover with shredded cheese. Bake at 350° for 30 minutes.
Brown sausage and drain well. Line bottom of 13 x 9 x 2-inch baking dish with crescent rolls, firmly pressing together to form crust. Add crumbled sausage and cheese.
Make crust by mixing graham cracker crumbs and 1 stick melted butter. Press in bottom of rectangle pan.
Drain and remove stems from peppers. (Be sure to remove all seeds.) Combine all remaining ingredients and mix thoroughly. Pat mixture into patties 1/4-inch thick. Make patties large enough to wrap around stuffed pepper. Mixture should seal off entire surface of pepper. Deep-fry 4 to 5 minutes in hot oil or until browned. Makes 21.
Cream margarine and sugar. Add flour and mix until crumbly. Add pecans. Reserve about 1 3/4 cups of mixture. Pour the remaining mixture into a greased 10 x 15 baking dish. Bake at 350° for 20 minutes. Remove from oven and spread preserve evenly over crust. Sprinkle reserved mixture over preserves and bake an additional 25 to 30 minutes. Let set after removing from oven. Cut into squares while still warm. Makes 3 dozen squares.
Make jello using hot water first; add marshmallows and stir until melted. Add cold water. Add pineapple and banana to jello. Put in refrigerator to sit.
Mash the softened cream cheese with a fork. Blend in the mayonnaise. Stir in the chopped nuts and olives. Add the olive juice and the pepper and blend well. Do not add any salt. Refrigerate several hours to improve consistency. This is delicious in finger sandwiches, on very thin toast, or on crackers.
Cream sugar, shortening and eggs. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto a square of waxed paper. Add salt and soda to flour and stir to blend. Add blended dry ingredients to creamed mixture and mix well. Divide dough into 3 portions for variations. Bake at 350° for 15 to 18 minutes.
Cut all ingredients very small. Use only the flowerets of the broccoli and cauliflower.
Bring cherries in juice to boil in water. Add gelatin; stir. Cool 30 minutes. Add cola, celery and pineapple. Chill until set. Excellent for diabetics and dieters. Chopped pecans can be added.
Dissolve yeast in water. Stir in sugar, 1/2 of the flour and salt. Beat with a spoon until smooth. Add egg and shortening. Beat in the rest of the flour until smooth. Cover with a cloth and let rise for 30 minutes. Grease 12 muffin cups. Stir dough. Put into muffin cups. Cover and let rise an additional 20 to 30 minutes. Bake at 400° for 15 to 20 minutes.
Cream sugar and butter. Add eggs, one at a time, beating after each addition. Beat thoroughly. Add sifted flour and beat. Add chocolate syrup and blend well with electric mixer for a minute. Pour into 13 x 9-inch greased and floured pan. Bake at 350° for 25 to 35 minutes. Test with toothpick. Do not open oven until cake has cooked at least 15 minutes or cake might fall. Cool slightly before icing.
Mix coconut, sour cream and sugar and let stand 24 hours in refrigerator. Cook layers made from cake mix and split those two into 4 pieces or layers and ice.
Set oven at 375°. Melt oleo in baking dish. Mix sugar, flour and milk; pour into dish of melted oleo. Do not stir! Add 1 can of favorite pie filling. Do not stir! Bake 40 minutes.
Mix all ingredients except last two together in a buttered dish. Top with melted butter and corn flakes. Bake at 320° for 40 minutes.
Separate eggs and beat whites until stiff. Set aside. Cream margarine and vegetable shortening and add sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well. Add coconut, nuts and vanilla. Fold in stiffly beaten egg whites. Pour into three greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake in preheated 350° oven for 25 minutes.
Mix all ingredients together. Pour into baking pan and cook like brownies at 325° for 30 to 35 minutes.
Melt chocolate chips over hot water. Cool for approximately 5 minutes. Combine egg whites and vanilla extract. Beat until stiff, but not dry. Beat in sugar gradually until stiff. Fold in crackers and melted chocolate. Drop by teaspoons onto greased cookie sheet. Bake 10 minutes in 350° preheated oven. Remove from pan immediately.
Heat salt and alum in water until dissolved. Mix with flour. Cool and knead. Divide and add food coloring.
Combine flour and sugar then add to scalded milk and cook over low heat. Add some hot mixture to egg then add to mixture. Cook over low heat until thick. Stir constantly so it will not lump. Stir in vanilla and margarine. Layer with bananas and vanilla wafers. Crumble some vanilla wafers on top.
Put a little oil in skillet. Pour in egg substitute and let harden a little. Combine the rest of the ingredients, except the spaghetti sauce. Pour into semi-soft eggs.
Cook together in skillet Crisco or butter and onion. Add potato juice, cooked potatoes and milk. Add flour to thicken. Add Spam. Add cheese. Add spices. Put potatoes in casserole. Add cooked ingredients and top with rest of cheese. Bake 35 minutes in 350° oven.
Take one can salmon, flake with a silver fork, removing skin and bones. Add one egg, salt and pepper, one cup milk and one cup of crumbs. Form into a loaf. Pour over tablespoon butter mixed with a little lemon juice and bake one-half hour.
Mix first 6 ingredients and spread on tortillas. Roll up tortilla and cut into squares. Enjoy.
Mix cornstarch, flour, the 1 cup sugar and salt together in saucepan. Stir in boiling water and cook over medium heat, stirring constantly until mixture boils. Reduce heat to low and cook 10 minutes, stirring occasionally. Remove from heat and stir a small amount of hot mixture into beaten egg yolks. Stir well and return to mixture in saucepan. Cook 2 to 3 minutes, stirring constantly. Add butter, lemon juice and lemon rind and stir well. Cool, covered, to room temperature before pouring in pastry shell.
Wash 8 ounces fresh mushrooms. Remove and chop stems. Place stems in small bowl with onion or butter, if included in recipe. Cover with plastic wrap. Arrange caps on paper towel lined plate with larger caps to outside. Microwave 1 1/2 to 3 minutes, until heated, rotating plate once or twice. Microwave at High 1 1/2 to 2 1/2 minutes, until tender. Stir in remaining ingredients. Mound in mushroom caps.
In a large pan, mix cooked hamburger, onions, beans, soup and Ro-Tel. Heat until warm. Spoon mixture into tortillas and roll, stacking in a casserole dish. Cover with remaining mixture. Slice Velveeta and cover top. Bake at 350° for 35 minutes.
Mix all ingredients together. Put in cookie pan. Heat for 45 minutes in 250° oven; stir every 15 minutes. Spread on absorbent paper towels to cool.
Grind beef in blender until fine. Save 1/3 for rolling. Mix beef with cream cheese. Blend onion until fine in blender or food processor. Mix with cheese. Form ball. Freeze 10 to 20 minutes. Roll in reserved beef. Refrigerate. Serve with crackers.
Boil brown sugar, white corn syrup, margarine and salt in saucepan for 5 minutes. Remove from heat and add soda and vanilla. Stir well over popped corn. Spread in large roaster. Place in oven for 1 hour at 200°. Stir every 15 minutes. Remove from oven; press down. Cool. Store, covered.
Heat margarine and olive oil. Add chopped green onions and saute briefly. Add oregano, basil, garlic, tomato, mushrooms, salt, pepper and clam juice. Simmer briefly. Add clams and keep hot. Boil spaghetti and cook according to package. Drain and return to pan. Add sauce and 4 tablespoons Parmesan cheese.
Crust: Mix graham crackers, butter and 1/2 cup sugar. Pat in a 9 x 13-inch pan. Bake for 8 minutes.
Let cream cheese stand at room temperature until softened. Mix all ingredients together on medium speed. Chill about 30 minutes. Serve with sliced apples or any of your favorite fruit. Very good.
Melt butter. Add beaten eggs, one at a time. Stir in sugar. Add 1 1/2 cups flour and baking powder. In separate bowl, combine fruits, nuts and 1/4 cup flour. Stir extracts into batter, then add fruit and nuts. Pour batter into lined tube pan. Place cake in cold oven. Turn on to 250°. Bake for 3 hours.
Brown ground beef; drain off grease. Stir in onion and celery. Stir in tomato sauce, soup, hot pepper, salt and chili powder. Let simmer about 15 minutes. Split and toast buns, put mixture on top.
Cook noodles according to package direction; drain. In skillet, brown meat. Drain off excess fat. Add green peppers and seasonings. Cook 5 minutes. Remove from heat. Stir in flour, tomato sauce and paste. Blend together cream cheese, cottage cheese and sour cream. Stir in green onions.
Have all cheese at room temperature. Grate the Cheddar cheese and the sharp cheese. Add the soft cream cheese, Blue cheese and the horseradish. Mix well with hands or a big mixer. Roll into large ball. Use wax paper or counter top. Spread pecans (chopped fine) and roll the cheese ball until well covered. Use your thumb and make dent in top of the cheese ball. Put a red cherry in it.
Cut peppers in halves lengthwise. Remove seeds and wash. Combine hamburger, rice, onions, salt, pepper and 1/2 can tomato sauce. Pile lightly into pepper halves and place in large baking dish. Pour tomato sauce on top of each pepper. Cover tightly and bake at 350° for 1 1/4 hours or until peppers are tender, basting occasionally.
Cover Beans with cold water; soak overnight. Bring to a boil, reduce heat and simmer until skins burst. Put Beans in a pot with Seasonings and cooking water (not too much water); Onion in bottom of pot. Score Salt Pork and put on top of beans. Cover pot; cook 6 hours at 250. Remove cover for last hour.
Mix the yeast and warm water. Add the flour until well blended, then let it rise for 2 to 3 hours. In a large saucepan, brown the ground turkey, then add the pepper and onion, cooking until the vegetables are tender. Add the spaghetti sauce mix, tomato paste and water; simmer for 15 minutes. Divide the dough into thirds and pat to spread into 3 greased pizza pans. Spread with sauce; sprinkle with shredded low-fat Mozzarella. Bake in a 400° oven until cheese is lightly browned.
Beat eggs well. Add sugar, fruit and nuts. Sift together flour and other dry ingredients. Gradually add dry mixture to the egg mixture, stirring only enough to moisten the flour. Spread 1/2-inch thick in a greased pan; bake at 350° for 25 minutes. Cut into squares while still warm and drizzle with powdered sugar/water glaze.
Roll out crescent rolls on cookie sheet. Bake at 375° for 6 to 8 minutes until gold. Cool.
Carefully pick out all bones in the crabmeat; set aside. Saute the onion and red and yellow peppers until clear. Mix the grain mustard, mayonnaise, spices and crabmeat. Mix and add 1 egg yolk and 1 1/2 cups of plain bread crumbs. Taking a tablespoon, spoon out level portions of mixture until finished. Pat them out to 1/2 inch crab cakes. Use remaining bread crumbs to "bread" the cakes. Saute them in 1/4 inch of olive oil until golden brown on both sides. Squeeze fresh lemon juice; dip in tartar sauce and enjoy!
Mix first 4 ingredients and refrigerate overnight. Mix last 3 ingredients and microwave for 3 minutes; stir every minute. Cool and stir several times while cooling. Add the first mixture to the second mixture.
Cook and debone chicken. Save broth. Cook spaghetti in broth. Saute in skillet butter, onion, celery and bell pepper. Grate cheese. Drain spaghetti, leaving some broth. Add soups and tomatoes. Add onion and celery mixture to spaghetti. Add grated cheese and stir, adding broth if needed. Salt and pepper to taste. Stir and cook on low for 30 minutes or put in baking dish. Top with cheese and cook at 350° for 45 minutes.
Combine all ingredients and pour into an unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Beat eggs. Add 1/2 cup of water to eggs. Set aside. Combine sugar and flour. Add 1/2 cup of water. Bring to a boil, stirring constantly. Stir a small amount of hot mixture in eggs, then add eggs to mixture. Add butter. Add lemon juice or pineapple. Cook until done (about 1 minute). Place on cake.
Mix together and drop small spoonfuls on a slightly greased baking sheet. Bake in 350° oven 8 minutes until edges are brown. Remove from cookie sheet immediately.
Cream brown sugar, margarine, eggs and vanilla. Add flour, soda, baking powder and nuts. Mix together and refrigerate until cold. Shape into 2 rolls. Put in wax paper and freeze. Slice very thin and bake until brown at 325°.
In a small bowl, using a mixer, beat eggs until fluffy. Set aside. In another large bowl, cream butter and brown sugar. When fluffy, gradually add beaten egg, vanilla and water. In another bowl, sift together flour, baking soda and salt. Pour half of sifted ingredients into creamed mixture. Stir together. Gradually add rest of batter. Add cinnamon and raisins. Place 1 heaping teaspoon 1 1/2-inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Sliver garlic and place in small slits in meat. Cover meat with flour and sprinkle with salt, pepper, basil and garlic powder. Place on rack in a 9 x 13-inch pan. Start at 425° for 30 minutes. Reduce heat to 325°. Bake 35 to 45 minutes per pound until juices run clear.
In bowl, put zucchini, beaten eggs, onion, Mozzarella cheese and oil. Fold in Bisquick and parsley. Put into greased 9-inch pie or quiche dish. Bake at 350° for 45 to 60 minutes.
Beat eggs. Add milk, pumpkin and butter. Blend dry ingredients. Mix together. Stir until slightly moistened. Fold in raisins. Grease muffin tin and preheat oven to 400°. Fill 2/3 full. Bake 18 to 20 minutes. Sprinkle 1/2 teaspoon sugar over each muffin.
Cook grits in salted water for 8 minutes. Add remaining ingredients and bake in casserole for 1 hour at 300°. Sprinkle top with margarine and paprika.
Mix chicken, mayonnaise, onion, celery and salt together. Set aside. Mix broth, oleo and dressing together. Spray a 9 x 13-inch Pyrex pan with Pam; put half of dressing in bottom of pan. Place chicken mixture on top. Put remaining dressing on top. Beat eggs and milk together and pour over casserole. Cover and refrigerate overnight. Take out of refrigerator 1 hour before baking; spread soup on top. Bake at 375° for 40 minutes. Take out, sprinkle with cheese and return to oven for 10 minutes.
Pour boiling water on gelatin in large bowl: stir until gelatin is dissolved. Mix apricot and pineapple syrups; reserve 1 cup. Measure remaining syrup; add enough water to measure 1 cup. Stir syrup-water mixture into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.
Combine the cracker crumbs, almonds, 1/4 cup of the sugar, 2 tablespoons of the flour and butter. Press onto the bottom of a 9-inch spring-form pan. In a medium bowl, combine the sugar, flour, cream cheese, liqueur and vanilla. Beat until fluffy. Add the eggs and yogurt, beating on low speed until combined. Pour into the pan. Place the pan on a shallow baking pan in the oven. Bake at 375° for 50 to 55 minutes. Cool for 15 minutes. Loosen the cake from the sides of the pan. Cool another 30 minutes and remove the sides of the pan. Chill at least four hours. Top with fresh raspberries and powdered sugar.
Line bottom of casserole dish with apples. Cream the cheese, sugar, flour and buttermilk until smooth. Cover apples with cheese mixture. Pour milk over all. Bake at 350° for 30 minutes.
Bake and cool pie crust. Boil for 3 minutes the mixture of frozen strawberries, sugar and water, stirring constantly. Add cornstarch (dissolved) and mix thoroughly. Remove from heat. Cool to at least room temperature. Line the cooled pie crust with halved fresh berries. Pour cooled mixture over. Refrigerate. Top with whipped cream.
In large Dutch oven or very large saucepan, heat oil. Saute onions, garlic and peppers until tender, about 5 minutes. Add zucchini, summer squash, eggplant, tomatoes and spices. Bring to a boil; reduce heat to low. Simmer covered for 35 to 45 minutes depending on how crisp you like your vegetables. Serve hot or cold. Garnish with Parmesan cheese, if desired.
Heat applesauce. Mix jello in hot applesauce. Pour 7-Up into mixture and stir well. Pour into bowl or jello mold. Place in refrigerator until congealed.
Combine sugar, butter and eggs in top of double boiler. Cook 10 minutes. Cool. Add remaining ingredients. Mix. Turn into 8 x 10-inch pan. Refrigerate. This will get solid in a day or several hours.
Combine and pour into pie shell. Bake at 350° for 45 to 50 minutes.
Brown meat in fat. Add onion and pepper. Remove from heat. Combine with meat mixture. Turn into 1 1/2-quart baking or casserole dish. Bake at 350° for 1 hour.
Preheat oven to 400°. Grease 12 standard muffin pan cups. Beat together butter, eggs and sugar until light and fluffy. Beat in bananas until smooth. Mix flour, salt, baking powder and baking soda. Add buttermilk. Mix well. Add to egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not overmix. Spoon into pans and fill each cup 2/3 full. Bake until golden brown, 15 to 18 minutes. Cool in pans slightly before removing.
Roll out cookie dough onto a rectangular baking pan or stone. Bake according to pkg directions. Set aside to cool. Mix peanut butter, vanilla, and cream cheese together and spread over cookie then arrange the sliced and cored apples over the peanut butter mixture. Use the remaining ingredients as garnish.
Mix 2 cups cookie crumbs, 1/4 cup sugar and 1 stick oleo in a 9 x 13-inch pan. Press into bottom of pan and refrigerate.
Combine salmon, onion, eggs, seasoning, flour and Accent in large mixing bowl; blend well. Shape into patties. Place Crisco into large skillet on medium heat. Place patties in hot oil and fry 3 minutes on each side. Remove from heat; drain and cool. Yields 8 croquettes.
In large iron skillet or pan, brown meat. Drain. Add chopped onion. Cook, stirring often, until onion begins to look transparent. Add remaining ingredients and mix well. Add water, if needed, to make enough juice for cooking. Cover and reduce heat to simmer. Simmer for 10 to 15 minutes. Stir occasionally to prevent sticking.
Dissolve yeast with 3/4 cup warm water; set aside. In large bowl, mix sugar, butter, salt and hot water; let cool. Add egg, yeast water and flour. Let rise, punch down. Divide into 3 parts. Roll into rectangles. Cover with soft butter. Sprinkle with sugar, brown sugar and cinnamon. Roll rectangles up lengthwise. Form a circle; pinch together. Cut slits across top with scissors. Turn up angles. Let rise. Cook at 400° until brown, 10 to 15 minutes. Cool. Sugar glaze (powdered sugar and hot water). Trim with pecans and cherries.
Mix all the ingredients together. Put into a greased 9 x 13-inch pan. Frost with any frosting you wish. Bake at 350° for 35 to 40 minutes. Can also add nuts or raisins.
Drain juice from pineapple into saucepan. Sprinkle gelatin on juice. Wait 1 minute until it is soft, then heat gently until gelatin melts. Remove from heat and stir in crushed pineapple, thawed orange juice concentrate and low calorie sweetener. Store in covered jars in refrigerator.
Saute broccoli in olive oil 2 to 3 minutes. Add next four ingredients and simmer 5 minutes. Reduce heat and add crumbled Feta. Heat, do not boil. Toss with 8 ounces cooked pasta. Serves four.