HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix juice and sugar with enough warm water (not hot) to nearly fill the jug. Dissolve the yeast in a small amount of warm water and add to jug. Mix thoroughly. Put the neck of the clean deflated balloon securely over the top of the jug. Allow to stand at room temperature until working has stopped (about 2 weeks). Do not remove or disturb the balloon, by the end of 2 weeks it will begin to deflate. The wine can be put in a cooler for a couple of weeks to serve.
Mix altogether. Let set in refrigerator 2 to 4 hours. Serve with vegetables or crackers.
Boil the potatoes until soft. Remove skins; mash. When cool, empty onto a floured board or counter. Break the egg and sprinkle the flour over the mixture, then knead until a smooth dough is attained. Prepare a pot of salted, boiling water. Roll the dough into long "ropes" about the diameter of a pencil. Cut off dough in 1/2-inch pieces and boil until pasta rises to the top; drain. Serve with tomato sauce or sauteed vegetables.
Place one can of soup on the bottom of a 9 x 13-inch pan. Place the chicken breasts (halved) on top of the soup. Place the cheese on the chicken. Cover this with the other can of soup. Sprinkle the stuffing over all. Bake, covered, at 325° for 45 minutes. Uncover and continue cooking for 30 minutes.
Soak beans overnight in cold water and drain. Cook beans in water and salt until tender. Place in baking pan. Add remaining ingredients. Bake for 4 hours at 300°.
Cook hamburger in skillet. Drain. Stir in pizza sauce. In casserole dish, arrange noodles on bottom until dish bottom is covered. Top with hamburger mixture. Top with pepperoni. Add cheese on top and bake at 350° for 1 hour or until cheese starts turning brown.
Mix together, chopped up hard boiled eggs, mayonnaise and celery. Season. Lightly toast the bread. Place 3 slices of the bread on a cookie sheet. Top each with 1/3 of the egg salad. Top with the cheese. Place under a hot broiler until the cheese has just melted. Top with the remaining toasted bread. Serve immediately.
Mix ingredients and shape into balls. Bake for 30 minutes; first 15 minutes, bake at 350°, then reduce heat to 325° for 15 minutes.
Arrange chicken in shallow baking pan or dish. Place cheese on top. Spoon wine or water over top. Evenly sprinkle dressing on top and drizzle butter over top. Cook, uncovered, at 350° for 50 to 55 minutes.
Cut steak into small cubes. Brown in shortening about 5 minutes or until tender. Add soy sauce and water; simmer about 10 minutes. Add onion; simmer 5 minutes. Add peppers; cook until tender. Thicken with cornstarch and serve over steamed rice. Makes 4 servings.
Heat oven to 450°. Mix flour, baking powder and salt. Mix in fat with a fork until crumbly. Add milk and mix enough to wet the dry ingredients. Drop dough from a tablespoon onto greased baking pan. Bake at 450° (very hot oven) for 10 to 12 minutes, until lightly browned. Makes 12 or 6 biscuits.
Cream softened cream cheese, condensed milk, powdered sugar and lemon juice. Remove brown crust from cake and break cake into pieces. Layer: 1/2 of the cake, 1/2 of the cream cheese mixture and 1/2 of the pie filling. Repeat. Top with cool whip. Refrigerate until set or overnight.
Beat the cream cheese with Italian seasoning with electric mixer until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, the pizza sauce and another 1 cup Mozzarella cheese. Top with the green and red peppers. Bake for 15 to 20 minutes, or until thoroughly heated through and cheese is melted. Serve with bread sticks.
Break crackers along perforation. Wrap 1/2 piece bacon around a cracker. May need to secure with toothpicks. Place on cookie sheet; sprinkle heavily with paprika. Bake in a preheated 200° oven until bacon is done, approximately 45 minutes to 1 hour. Let set a few minutes so that bacon can crisp. Serve warm.
In a small saucepan, combine and boil 1 minute the eggs, flour, sugar and juices from oranges and pineapple. Add orange gelatin and chill.
Mix first 3 ingredients. Add eggs and salt. Add remaining ingredients. Drop by tablespoon on cookie sheet and pat down with fork. Bake at 350° until lightly brown.
Melt oleo and butter in boiler. Add sugar. Bring to boil. Stir constantly. Boil exactly 2 minutes. Pour over crackers and nuts. Bake at 350° for 10 to 12 minutes. Let stand until cool. Break into pieces.
Preheat oven to 350°. In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, cream butter, sugar and brown sugar. Beat in eggs and vanilla. Gradually add dry ingredients until blended. Stir in chocolate chips and nuts. Dough will be thick. Spread into greased 10 x 5 x 1-inch pan. Bake for 15 to 20 minutes; cool before cutting.
Combine first 5 ingredients in a large saucepan, mixing well. Stir in milk. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Chill 2 or 3 hours. Place peaches in a saucepan; cook over medium heat until bubbly, stirring constantly. Stir in 1/3 cup of sugar. Place in blender and blend until smooth; set aside. Dissolve gelatin in boiling water and let cool. Combine coffee creamer and 1/4 cup of sugar in a large bowl; stir well. Gradually stir in egg mixture. Add pureed peaches, gelatin mixture and sour cream; beat with a wire whisk until smooth. Pour into freezer can of 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen 2 hours before serving.
Brown the ground beef, onion and bell pepper. Add the remaining ingredients. Cook on low heat or slow cooker for about 2 hours.
In top of double boiler, place warm water and egg yolks; beat until creamy (3 minutes). Remove from heat. Add lemon, salt and pepper. Beat in butter a little at a time until smooth.
Cook celery in margarine until tender. Stir in turkey gravy mix right from the envelope and water. Heat just to boiling. Blend in diced turkey and sour cream. Place in 1 1/2-quart casserole. Sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes. Serves 4 to 5.
Stir together first five ingredients. Add vegetables; toss to coat. Makes about 6 (1/2 cup) servings.
Season the oxtail with salt and pepper. Fry until brown. Place in pressure cooker. Saute onion and garlic. Add with thyme to the oxtail. Add flour to the remaining oil and stir well with a spoon. Cook this roux for about 8 minutes until it is rich brown in color. Add water and stir well. When the liquid boils pour it over the ingredients in the pressure cooker. Pressure cook for 40 minutes. Cook, without pressure, for 20 minutes more. Stir in ketchup, lime juice and beans. Serve hot with white rice and vegetables. Serves 6.
Combine all ingredients except 1/2 cup crumbs and almonds. Mix well. Top with crumbs and almonds. Bake at 400° for 25 to 30 minutes. Serve hot. Makes 12 servings.
Mix ingredients (do not overmix). Batter should be a little rough. Pour about 2/3 cup of mixture on a waffle maker.
Sift together the flour, baking powder, baking soda and salt. Cream 1 cup butter and 2 cups sugar. Add the eggs, one at a time. Mix buttermilk and 2 teaspoons vanilla. Starting and ending with the dry ingredients, stir flour and milk into the creamed mixture. Bake in a greased 9 x 13-inch pan for 50 to 60 minutes at 325°. While warm, prick with fork. Heat, but do not boil the last 1/2 cup butter, 1 cup sugar, water and vanilla. Drizzle over warm cake.
In shallow pan or baking dish, arrange sliced cooked potatoes. Mix all dry ingredients. Stir in water. Cook over low heat until clear, then add lemon juice and brandy. Pour over sweet potatoes and bake about 30 minutes at 375° until glazed. Baste occasionally. Yields about 8 servings.
Combine bread crumbs, Parmesan cheese, pepper and salt. Set aside. Cut each chicken breast in half; dip in melted butter. Roll in crumb mixture.
Set oven control to broil at 550°. Broil bread 5-inches from heat until golden brown on 1 side. Turn. Blend cheese, egg, mustard and salt. Spread over untoasted side of bread. Broil until cheese bubbles. Makes 5 open-faced sandwiches.
Place sliced potatoes in baking dish. Sprinkle, salt, pepper and garlic. Mix soup and 3/4 can of milk. Pour over potatoes and dab butter on top. Bake at 350° for 1 hour.
Brown meat; drain. Add onion and taco seasoning; saute. In a big soup pot, put all canned ingredients including all juice. Add meat and onion. Stir and simmer for 1 hour. If it is too thick for your taste, add some beef bouillon to "loosen" it up. Freezes well.
Cook fettucine in salted water to desired doneness as directed on package. Drain and rinse with hot water. Meanwhile, in skillet, melt 3 tablespoons margarine. Saute onion and garlic until tender. Add shrimp and saute 2 to 3 minutes or until thoroughly heated. Remove shrimp from skillet. Stir in Parmesan cheese, salt and pepper.
Thaw berries. Mix undrained berries, eggs, and oil. Sift dry ingredients into strawberry mixture, reserving about 1/2 cup flour to sprinkle over nuts. Blend thoroughly. Add flour to nuts, coating well. Add to batter then pour into well greased and floured 9 x 5 loaf pan. Bake at 350° for 1 hour.
Brown hamburger in a large deep frying pan, drain grease and salt to taste. Drain soup, add it and spaghetti to hamburger. Heat long enough to heat soup and spaghetti through. Serve immediately.
Combine all ingredients. Cook 30 minutes at 350°. (Check with toothpick at center to see if done.) Remove and add cheese over top.
Steam zucchini until tender and place in greased casserole dish. Layer all the cheese. Next, layer with soup mixture. Next, melt margarine and add to packs of stuffing mix. Place on top and bake at 350°, uncovered, for 45 minutes. Serves 8 to 10.
Mix together eggs, sugar and Crisco oil. Mix together flour, baking soda, baking powder, cinnamon and salt and combine with first mixture. Mix vanilla, zucchini and pecans with the rest. Put in well-greased and floured loaf pans (2). Bake at 350° for 1 hour and 10 minutes (45 minutes if in 6 small pans).
Mix all ingredients. Makes 12 muffins or 1 cake. Bake at 500°. Don't overbake. Take out when looks brown.
Heat milk, Crisco, sugar and salt. Let cool to lukewarm. Beat eggs, water, yeast and flour. Add to first mixture, using electric mixer until you can't beat anymore. Then knead with hands.
Melt together margarine and semi-sweet chocolate pieces. Add sugar, eggs, coconut and pecans. Pour into 2 unbaked pie shells. Bake 30 minutes at 350°.
Mix crushed pretzel sticks, 3/4 cup melted margarine and 3 tablespoons sugar. Pat in a 13 x 10-inch dish. Bake at 400° for minutes. Cool.
Mix yams and milk; pat into greased pan. Dot yams with butter. Combine remaining ingredients. Sprinkle over yams. Bake in 350° oven for 20 to 25 minutes. Makes 25 servings.
Place butter in microwave-safe dish (8 or 9-inch); a Corning Ware dish works great. Heat butter 35 to 45 seconds to melt. Stir in garlic powder and parsley flakes. Place shrimp in colander; run cold water over to clean and separate. Drain. Stir shrimp into butter mixture to evenly coat. Cover tightly with plastic wrap. Microwave 6 to 8 minutes on High. Stir every 2 minutes. When shrimp are tender and opaque, let stand 1 1/2 minutes before serving. Serve with toothpicks. Fresh shrimp may be used if deveined and peeled. Makes 1 1/2 to 2 cups.
Brown meat in a large skillet on medium-high heat; drain. Add spaghetti and soup; toss lightly. Microwave process cheese spread as directed on label. Stir into spaghetti mixture. Sprinkle with Parmesan cheese. Makes 8 servings.
Sift flour, cinnamon, baking soda and salt together. In separate bowl, mix Wesson oil, eggs and sugar together. Add flour mixture to sugar mix. Add carrots. Mix thoroughly. Bake in 2 layers at 350° for 30 minutes.
Mix pudding and milk according to package directions. Add container of Cool Whip. Layer wafers, bananas and cream. Refrigerate.
Into a large bowl, chop the vegetables and herbs. Add the remaining ingredients as listed. Blend all in a blender by batches. Chill.
Blend first 3 ingredients well. Add eggs and milk. Put on floured board and knead gently until firm. Roll very thin and let stand 30 minutes. Put into chicken or squirrel broth, boiling vigorously. Cook until done or about 30 minutes.
Cut margarine in pieces over apples. Sprinkle with sugar, flour and cinnamon mixture. Put on top crust. Bake at 425° for 20 minutes. Reduce heat to 350° and bake for 30 minutes more. Mix powdered sugar and milk to make a paste. Spread over streudel while hot.
Combine all ingredients in medium-sized saucepan. Stir slowly over low heat for 2 minutes. Cover pan; continue to cook over low heat (stir as necessary) for 20 minutes. Serves 4.
Heat oil in skillet. Add veal and saute until browned. Remove veal to oven casserole. Saute onions lightly in skillet. Add undiluted mushroom soup, oregano, wine and juice from mushrooms (if available). Simmer gently for a few minutes. Add to casserole. Add mushrooms. Cover and bake at 325° to 350° for about 2 1/2 hours, stirring once or twice. Can be frozen. Just before serving, add sour cream. Serve over wild rice. Serves 4 to 6.
Brown ground beef; drain. Preheat oven to 400°. In bowl, mix ground beef, chili, tomato sauce and 1/2 can enchilada sauce. In casserole, layer 1/3 beef mixture, 6 slices cheese and arrange 6 tortilla halves; repeat layers. Spread remaining bean mixture on 2nd layer of tortillas. Top with cheese, rest of enchilada sauce and onions. Bake 20 to 30 minutes, until cheese begins to bubble.
Add all ingredients together; mix well. May need to add more of onion, garlic powder to your own taste.
Stir well and press into greased 9 x 13 pan. Bake at 350° for 20 minutes. Store in refrigerator.
Dissolve yeast in warm water. Stir in remaining ingredients. Let rise 15 minutes. Spread out on cookie sheet or pizza pan. I like to prebake mine until lightly browned, then add my toppings.
Combine sour cream, flour, 3 tablespoons brown sugar and egg. Beat well. Spoon 1/2 of mixture into crust. Combine blueberries and 1/2 cup sugar. Spread over mixture in crust. Top with remaining cream mixture. Bake at 400° for 25 minutes.
Cut chicken breasts into 1 1/2 x 3/4-inch strips. Combine egg white, cornstarch, salt and sugar; pour over chicken. Refrigerate for 30 minutes. Blanch slivered almonds by submersion in boiling water for two minutes. Fry almonds in 1 tablespoon peanut oil until golden brown. Do not burn or over fry! Remove from wok and drain. Stir-fry chicken in 3 tablespoons oil until chicken turns white. Stir-fry pea pods in 1 tablespoon oil until crisp. Remove and drain. Stir-fry garlic (crushed) and ginger slices in 1 tablespoon oil for 1 minute. Remove ginger and garlic from oil and discard ginger and garlic. To the flavored oil, add chicken, sherry, soy sauce, pea pods and almonds. Heat in covered wok over low heat until hot. Serve over rice and enjoy. Makes 2 servings.
Mix all ingredients together thoroughly. If pork is used, cut it in small pieces and fry until lightly browned before adding to the other ingredients. Mold mixture into a loaf. Place on tough paper or foil on rack in uncovered pan. Bake at 350° for 1 1/2 to 2 hours. Serve hot or cold.
Mix all ingredients together, and pour into pie shells. Put on top crust, and bake at 350° until brown. Serve hot with a salad. Very good.
Saute onions, carrots, celery and garlic in butter. Add water, thyme, pepper and gravy mix and bring to a boil. Add sausage and beans; reduce heat, cover and simmer about 15 minutes.
Puree tomatoes in food processor or blender. Place in saucepan with sugar and lemon juice. Bring to boil, simmer 25 minutes. Remove from heat. Let stand for 5 minutes. Add jello, any flavor, stir until dissolved. Freeze.
In an ungreased 9 x 13-inch pan, spread the crushed pineapple, spoon the cherry pie filling (any fruit pie filling is good), then sprinkle cake mix over this. Sprinkle with chopped pecans. Pour melted oleo evenly over this. Bake in 350° oven for 1 hour.
Combine all ingredients in large mixing bowl. Cover and chill for 2 to 24 hours.
Combine all ingredients in order and mix. Pour into paper baking cups and freeze. Serve on lettuce. Garnish with additional marschino cherries, nuts, lemon twists, mint leaves or orange slices. Serves 12.
Cut cauliflower flowerets from main stem and steam until tender. Place in mixing bowl and set aside. Mix remaining ingredients in small bowl and toss with cauliflower. Serve hot.
Use large or #2 1/2 cans of beans. Combine all ingredients and bake 350-375° for at least one hour or until mixture starts to thicken.
Mix first 7 ingredients and pour into greased 9 x 13-inch pan.
Dissolve gelatin in boiling water. Stir in cold water, pineapple, salt and grated carrots (and celery). Pour into an 8 x 8 x 2-inch pan or a gelatin mold. Cut in squares or slices and serve on lettuce leaves.
Bake potatoes. Cut them in half and scoop out the meat. The more meat you scoop out, the crispier the skins will be. (The meat can be used for mashed potatoes.) Cook bacon until crisp and crumble. Mix all cheeses together. Heat oil and drop in skins, turning occasionally. When skins are light brown, remove and drain on a paper towel. Place skins on a baking sheet. Season with salt and pepper. Fill with cheeses and bacon. Broil until cheeses melt. Serve with Ranch dressing, sour cream or your favorite dip.
Mix first 3 ingredients. Add next 4 ingredients. Mix well and add last 2 ingredients. Press dough into a 15 x 10-inch pan. Bake at 325° for 20 minutes. Glaze while hot.
Mix all of the ingredients and fill churn up with milk. Add 2 more cups of sugar if peaches are unsweetened.
Mix gelatin with hot water. Stir in undiluted orange juice. Cool. Add oranges and pineapple to gelatin mixture. Pour into an 11 x 13-inch dish and congeal.
Cream sugar, butter and Crisco. Add eggs, one at a time. Add flour and milk alternately, beginning and ending with flour. Add vanilla. Bake in layers at 350° until done.
Combine brown sugar, cornstarch and salt in saucepan. Stir in pineapple (with syrup). Cook, stirring constantly, until mixture thickens and bubbles. Add lemon juice, oleo and beets. Cook over medium heat until heated thoroughly. Yields 4 to 6 servings.
Cook Minute rice as directed. Mix all together; put in 2 quart casserole. Bake at 350° for 1 hour.
Grease and flour tube pan. Blend eggs, sugar and oil. Sift together flour, baking powder and salt. Add to egg mixture alternately with milk, extracts and coconut. Pour into pan and bake for 1 hour at 350°. Cool in pan while making sauce.
Saute the onion in margarine until tender. Add the chopped potatoes. Pour enough water just to cover. Cook on medium heat until potatoes are soft.
Preheat oven to 400°. Remove shells from shrimp, leaving shell on tail section only. Devein, wash under running water and drain on paper towels. Spray a 13 x 9 x 2-inch baking dish with a nonfat cooking spray. Blend together liquid Butter Buds, lite salt, garlic and 2 tablespoons parsley. Pour into prepared dish. Arrange shrimp in single layer in baking dish. Bake, uncovered, 5 minutes. Turn shrimp. Sprinkle with lemon peel, lemon juice and remaining parsley. Bake 8 to 10 minutes longer, or until just tender. Arrange shrimp over cooked rice. Pour garlic-Butter Buds mixture over shrimp. Garnish with lemon wedges. Do not overcook the shrimp or they will be tough. If using smaller shrimp, cut down on cooking time. Serve with sourdough or French bread to soak up the sauce. Yields 8 servings.
In 1 bowl, mix raspberry jello and hot water. In another bowl mix cream cheese and sugar; cream together. In another bowl, put graham crackers, melted butter and a little sugar. In another bowl, beat milk until stiff peaks form. Mix jello and cream cheese mixtures. Fold in pineapple and nuts, then fold in whipped milk. Put most of graham cracker mix on bottom of pan. Top with filling. Sprinkle rest of graham cracker crumbs on top. Chill.
Combine all ingredients in mixing bowl; beat until smooth and well mixed. Keep refrigerated. Serve with apples, bananas, pears, kiwi, carrots or pretzels.
Cook and stir meat and onion, in a large skillet, until browned. Drain fat. Stir in corn (with liquid) and remaining ingredients. Heat mixture to boiling. Reduce heat and simmer, uncovered, stirring occasionally, until noodles are tender, about 30 minutes.
Wash cucumbers and quarter lengthwise. Pack in 3-quart jars. Mix ingredients and bring to the boiling point. Pour over cucumbers.
Combine eggs, cream cheese, sugar and vanilla. Beat until smooth. Blend in sour cream. Pour into crusts. Bake at 375° for 1/2 hour. Chill 5 hours.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with strawberries and desired amount of glaze.
Preheat oven to 450°. Grease muffin tins generously, then heat very hot before pouring in batter. Sift flour before measuring.
Combine corn syrup, sugar and peanut butter in a large saucepan. Bring to a boil while stirring constantly. Over low heat, boil for 3 minutes. Remove from the heat and add popcorn. Toss with wooden spoons (mixture will be hot) to coat well and press into a greased 13 x 9 x 2-inch pan. Cool and cut into squares. Makes 18 good sized squares.
Combine ingredients and add water to make one gallon. When ready to serve, add 1 large ginger ale.
Line 1 (9 x 13-inch) sheet cake pan with 1 can crescent roll dough. Mix on low speed cream cheese and powdered sugar to a spreading consistency. Spread mixture over dough evenly. Top with 2nd can crescent roll dough. Sprinkle with cinnamon sugar.
Saute onion in oil. Add flour and chili powder. Make a paste. Add tomato juice. Simmer 30 minutes. Grate cheese; add onion. Soften corn tortillas in sauce. Fill with cheese and fold in half. Arrange in 9 x 13-inch pan. Pour remaining sauce on top. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Makes 18 enchiladas.
Sift together flour, cream of tartar, baking soda and salt. Cut in shortening until size of small peas. Add milk and grapefruit juice all at once. Mix quickly. This mixture will be quite moist. Knead on well-floured board a few times. Roll and cut out biscuits.
Saute onion in 1 tablespoon margarine until tender. Blend in flour and seasonings, gradually add milk. Cook, stirring constantly, until thickens. Add cheese, ham and mushrooms; stir until cheese is melted. In 10 x 6-inch baking dish, layer half of noodles and sauce, repeat layers. Top with crumbs tossed with 2 tablespoons melted margarine. Bake at 350° for 30 minutes. Makes 6 servings.
Mix together all ingredients except 1 cup pecans. Cream. Chill overnight. Next day, shape into ball. Roll in 1 cup chopped pecans or parsley. Refrigerate until ready to use.
Mix the shortening, egg and sugar. Combine remaining ingredients and add to egg mixture. Bake at 350° for 20 minutes (10 minutes on bottom rack and 10 on top).
Bake potatoes in 400° oven until soft, 40 to 60 minutes. Cut in half lengthwise. Scoop potato pulp from shell. Combine other ingredients. Whip until light and fluffy. Pile lightly into potato shells. Top with grated cheese and bacon bits. Place on cookie sheet. Bake in 325° oven until lightly browned.
Combine cooked rice, pimentos and cooked chicken. Fold warm gravy into mixture until mixture is coated. Serve warm or chill.
Boil together the sugar, syrup, salt and water to 260 degrees; soft crack stage on candy thermometer. Add to egg whites keeping syrup hot. Add vanilla and Jello. Beat until it holds a soft peak and begins to lose its gloss. Working quickly, drop by teaspoons onto waxed paper.
Place dough on pizza pan. Saute onion and garlic. Mix with drained broccoli, salt and pepper. Mix bag of cheese and 2 eggs. Add broccoli mix to dough. Pour cheese mixture on top. Dribble oil around edge of dough. Bake at 375° for 20 to 25 minutes.
Combine Eagle Brand condensed milk, lemon juice, cherry pie filling and pineapple; mix. Fold in whipped topping and nuts. Pour into pan or fluted cups. Cover and freeze.
Chop the onion and peppers. Put in everything else. Roll up in tortilla like burritos with both sides open. Refrigerate 2 hours. Cut each tortilla into 8 pieces.