HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil cleaned potatoes until tender. Remove skin and mash potatoes. Mash mixed potatoes and yogurt. Cut jalapeno pepper into two halves. In a skillet, warm the oil and add pepper. This makes a sizzling sound. Add this to the potato-yogurt mixture. Add salt and mix again. Wash cilantro, dry and mince. Add cilantro to potato mixture. Refrigerate or serve at room temperature. (Substitute cut tomatoes or peeled, grated cucumbers for the potatoes. Or use steamed bell pepper, omitting jalapeno pepper.)
Cook spaghetti (or use leftovers). Wash, drain and cool. Add cut-up vegetables, cut rather small. Add Salad Supreme seasoning and Italian salad dressing. Marinate overnight.
Make gelatin according to the package. Drain pineapple, use it as part of the water for the gelatin. Chill until slightly thickened. Grind cranberries and orange. Add celery and add sugar to this. Let stand until sugar is well dissolved. Then add this to the gelatin and add the walnuts.
Season the chops with flour, salt and pepper and brown them in a little oil. When browned, remove them from the pan with a slotted spoon. Fry the onions, garlic and green peppers slowly until soft and return the chops to the pan, adding the tomatoes, tomato paste and thyme. Allow to boil for a couple of minutes. Season to taste, lower the heat and simmer until the meat is tender, about 45 minutes, adding more liquid, if required.
Mix all the ingredients together and put in casserole dish. Mix 1 roll Ritz crackers with 1 stick melted margarine and sprinkle over mixture. Bake at 350° for 30 minutes.
Mix ingredients together. Divide into 2 parts. Shape each part into a roll. Roll in wax paper and chill overnight. Slice thin and bake at 350°.
Drain cooked raisins. Mix together the remaining ingredients and blend in raisins. Beat well. Pour in unbaked pie shell. Bake at 325° for 25 minutes.
Spread butter on bread. Sprinkle lightly and evenly with oregano, Italian seasoning and garlic powder. Sprinkle with Parmesan cheese. Cover with grated Mozzarella cheese.
Beat egg. Add rest of ingredients and mix. Grease large sheet pan. Bake at 350° for 15 to 17 minutes (no longer, cake will not brown). Remove cake from oven; wait 1 minute and spread with peanut butter (the heat from the cake will melt peanut butter and make it easier to spread). Refrigerate until cake is cooled. Melt chocolate and spread on top of peanut butter. Score chocolate while still soft (for size of cuts). Refrigerate.
Mix eggs, milk, sweetener and salt together. Pour into an already made pie shell. Sprinkle with nutmeg. Bake at 350° for 45 minutes.
Drain pineapple and cherries. Quarter cherries and dice bananas. Combine all ingredients. Fill muffin tins which have been lined with paper cups. Freeze until firm. Store in plastic bags. Just before serving, remove paper liners and invert cups on lettuce leaf. Makes 18 (2 1/2-inch) cups.
Beat first 6 ingredients together until smooth. Dip vegetables in tempura batter and cook in hot oil until brown.
Cream margarine. Add egg yolk, sugar and vanilla and beat well. Sift dry ingredients and add to the creamed mixture. Then cut cherries and add to the mix. Next, add chopped nuts, chocolate chips and coconut. Use hands to mix and form a ball. Then pat onto cookie sheet. I use a rolling pin to flatten out even. Bake 20 minutes on ungreased 10 x 15 x 1-inch cookie sheet at 375°. Cool, then cut into squares.
Mix all dry ingredients together. Add carrots and eggs, then margarine. Mix well. Add a dash of cinnamon. Place in greased casserole dish.
Mix yeast, sugar, milk, meal and salt in bowl. Heat the water and oleo to very warm. Not hot! Add the liquid to the dry ingredients beating for about 2 minutes. Add 1/2 cup flour. Add the rest of the flour, 1 cup at a time. Immediately, put on a floured surface and roll out to about 1/8 to 1/4-inch thick. Cut in circles (about a 5-inch diameter). Wrap each circle in Saran Wrap, freeze until ready to use. Makes 8 to 10 circles.
Cook hamburger or sausage until done; save 1/3 to 1/2 of the grease. The grease is the secret to good gravy sauce. Mix flour and milk mixture and make a roux. Add to meat and grease. Cook until the thickness is what you want and has turned lightly brown. Season to taste. You can add to the flavor with chicken bouillon cubes. Serve over biscuits.
Combine crushed Oreos and melted oleo. Pat into a 10-inch pie plate or square pan. Melt chocolate in 1 tablespoon oleo. Add sugar and milk. Cook until thick; cool. Place coffee ice cream over crust. Add cooled sauce. Add Cool Whip and sprinkle with nuts on top. Serves 8 to 10.
Combine first 9 ingredients in crock-pot. Cook 3 to 4 hours or until potatoes and carrots are tender. Add the mushrooms and corn. Make a paste with reserved liquid and flour. Add to soup. Cook on high until slightly thickened. Add cheese. Serves 10 to 12.
Preheat oven to 350°. Core apples; pare a thin slice of peel from the stem end. Place apples, pared side up, in a shallow 2-quart baking pan. In a small bowl, combine raisins, walnuts, 3 tablespoons apple juice and 3 teaspoons of cinnamon. Spoon an equal amount of mixture into apple cavities. Combine 1 cup apple juice and remaining 1/4 teaspoon of cinnamon. Pour over apples. Dot tops with butter. Bake, covered, until apples are tender, 30 to 40 minutes.
Combine soup, milk, pepper. Arrange alternate layers of potatoes, onions, cheese and soup. Dot with butter, sprinkle with paprika. Bake covered at 375° for one hour. Uncover, and bake for another 15 minutes.
Sift together flour, salt, cinnamon, nutmeg, cloves and baking soda. Combine margarine, sugar substitute, vanilla and egg until creamy. Add flour mixture and applesauce alternately to creamed mixture. Fold in raisins and bran cereal. Drop on nonstick cookie sheet 1-inch apart. Bake 15 minutes at 375°.
In a skillet, cook sausage until browned; drain off fat. Separate crescent dough into 8 triangles; place in ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form a crust; spoon sausage over crust. Sprinkle with potatoes; top with Cheddar cheese. In a bowl, beat eggs, milk, salt and pepper; pour into crust. Sprinkle Parmesan cheese over all. Bake at 375° for 25 to 30 minutes. Makes 6 to 8 servings.
Boil chicken until done. Remove meat from bones (about 4 cups of meat). Mix melted margarine and stuffing mix. Add soups and stock or water. Spread 1/2 of the chicken in a 9 x 12-inch baking dish (or equivalent). Cover with 1/2 of soup mixture. Cover with 1/2 of stuffing mix. Repeat layers. Bake for 30 minutes at 350°.
Let Crisco melt (not hot). Remove from heat. Add sugar and 2 teaspoons mint extract. Knead; may add drops of water. Divide and add colors. Roll in balls and use fork or glass to flatten.
Drain beans. Cut onions, peppers and pimentos into thin strips. Mix together. Mix oil, vinegar, sugar, salt and pepper. Pour over beans and leave overnight. Stir and serve.
Melt margarine and cool. Add brown sugar and vanilla and beat in eggs, one at a time. Sift together the flour, baking powder and salt. Add to sugar mixture, stirring well, then add chocolate chips and pecans, mixing well. Bake in a 13 x 9-inch greased and floured pan at 350° for about 25 minutes (underbake). Cool and cut into squares.
Cut beef into cubes and set aside. Chop one onion. Saute chopped onion and garlic in oil. When golden, add beef and season with spices. Add chopped tomatoes. Cover and cook 5 minutes. Quarter second onion. Add to meat and add water. Cover and cook until meat is tender. Serve over white rice.
Heat oven to 325°. Grease casserole dish and layer meat, potatoes, carrots, celery and onions. Sprinkle with salt. Combine soups. Spoon on top of casserole. Top with ginger ale. Cover and bake for 3 hours.
Mix well and chill at least 2 to 4 hours. A great complement to summer's hot dogs and hamburgers.
If cake mix has pudding in it, omit the instant pudding and use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2. Preheat oven to 325°. Grease and flour a 10-inch tube or a 12-inch Bundt pan. Sprinkle nuts over bottom of pan. Mix rest of ingredients. Pour over nuts. Bake 1 hour. Cool and invert over plate. Prick top and spoon and brush glaze on top and sides. Allow cake to absorb glaze slowly. Repeat until all glaze is used.
Mix 2 packages Kool-Aid to 1 gallon water. Add remaining ingredients. Mix well. Add 1/2 cup of sugar or to taste. You may freeze some of the mixture in ice cube trays.
Melt butter in large heavy skillet over medium heat. Add all ingredients except parsley and French bread. Cook about 10 minutes; add parsley. Serve with toasted French bread. Yield: 4 servings.
Peel and slice vegetables. Place in a 2-quart saucepan. cover with water and cook until very tender. Pour in blender (water too); add salt, pepper, milk and butter to taste, leaving a few vegetables out to add at the last for some body. Blend until smooth. Reheat in saucepan. (You may add Polish sausage to this to make it a heartier soup.)
Line bottom of 9-inch spring-form pan with circle of waxed or parchment paper. Into prepared pan spoon raspberry frozen yogurt. With back of spoon smooth to make an even layer. Evenly top with granola. Spoon vanilla frozen yogurt over granola. With back of spoon smooth to make even layer. Tightly cover; freeze 4 hours. Unwrap and remove side of spring-form pan. Invert cake onto a serving platter; remove pan bottom and pull off paper. Drizzle the top of cake with raspberry pourable fruit. Garnish with raspberries and mint. Makes 12 servings. Per serving: 265 calories.
Mix ingredients well and fry on a greased griddle. When starts to bubble, turn pancake over.
Preheat oven to 375°. Roll out half of dough and line 9-inch buttered pie pan. Saute peppers and ham in oil 3 minutes; season with pepper. Whisk 2 eggs and Ricotta in large bowl. Spread mixture in pastry shell. Pat spinach dry. Sprinkle on top. Sprinkle saute mix over spinach and top with Mozzarella. Add basil. Roll out remaining dough and cover pie. Trim edges. Cut 4 vents and brush top with beaten egg. Bake 50 to 60 minutes or until golden brown. Set 20 minutes and serve.
Chop peppers (do not remove seeds). In large pot, combine peppers (with seeds), mustard, vinegar, salt and sugar. Bring to a boil. Combine 1 1/2 cups water with 1 1/2 cups flour (I use a quart jar and add 1 ice cube to flour/water mixture and shake well). Add to other ingredients. Bring to a boil; boil 5 minutes (STIRRING CONSTANTLY). Pour into hot jars (canning jars, following canning directions).
Boil crushed pineapple and sugar for 5 minutes; cool. Bake cake according to directions. While still hot, spread cooked pineapple on top. Sprinkle instant pudding on top of pineapple "dry." Cover cake with Cool Whip. Sprinkle with pecans and coconut. Good!
Drain pineapple; place juice in a small saucepan. Add to the juice the sugar, flour and egg. Cook over low heat, stirring constantly until smooth and thickened. Let cool.
Cream butter and sugar. Add egg yolks one at a time. Add 2 cups flour to baking powder alternately with orange juice. Save 1 cup flour to mix with fruit. Beat egg whites and add last with coconut. Bake at 325° for approximately 2 hours. Make 2 cakes in tube pan or 2 loaf cakes.
Mash potato while hot and beat in the sugar. Roll out on a board. Cover with peanut butter. Roll up and slice.
Fry sausages until brown on all sides. Wrap a refrigerator biscuit around each sausage link. Bake on cookie sheet at 375° for 10 minutes or until golden brown.
Mix all ingredients together (except egg whites) and beat well. Fold in beaten egg whites. Pour into a buttered casserole and place in a pan of hot water. Bake at 325° for 1 hour and 15 minutes. This has been a long time favorite.
Heat soup, cream cheese, milk and butter. Mix in hash browns. Bake at 350° for 30 to 35 minutes.
Sift together flour, sugar, soda, salt, cinnamon and allspice. Combine eggs, pie filling and oil; add vanilla. Stir in flour mixture and mix well. Stir in dates and nuts. Pour into greased and floured pan. Bake at 350° for 40 minutes.
Add boiling water to package of jello and stir well. Add cold water and pineapple juice. Chill until partially set, about an hour. Add remaining ingredients and chill until firm. Serve on lettuce leaves.
Melt butterscotch and chocolate pieces in double boiler. Cool. Add remaining ingredients. Drop by teaspoonfuls on wax paper covered cookie sheet. Place in refrigerator to set, about 2 hours. Makes 2 to 3 dozen.
Heat oven to 350°. Grease bottom and sides of a 9 inch springform pan. Melt chocolate morsels and margarine in a large saucepan over low heat; cool slightly. Stir in oats, flour and brown sugar. Mix well. Press firmly onto bottom and 1 inch up side of pan. Bake 10 minutes. Cool completely.
Mix all ingredients. Bake in greased and floured tube pan at 325° for about 1 hour.
Mix all ingredients and place in quiche pan. Bake in a 350° oven for about 45 minutes or until golden brown. Serve hot with crackers.
Place potatoes on bottom and up sides of 9 x 13-inch casserole. Bake, uncovered, at 400° for 10 minutes. Meanwhile, crumble beef in large bowl. Cook on High 4 to 5 minutes; stir halfway through cooking time. Drain well. Stir in broccoli, 1/2 can Durkee onions, soup, milk, 1/2 cup cheese and spices. Cook, uncovered, on High 6 minutes; stir halfway through. Add tomatoes; spoon into potato lined casserole. Cook, uncovered, on High 8 minutes; top with remaining cheese and onions. Cook on High 1 minute.
Fry or bake pork chops, then spread them in a long casserole dish. Put 1 slice of onion on each chop, then 1 whole tomato and a slice of bell pepper. Spoon 1 tablespoon of rice on each chop. Pour juice from can of tomatoes over each chop. Season to taste. Bake at 375° for 45 minutes. Makes a complete meal!!
Dissolve yeast in water. Cut shortening into flour. Combine buttermilk	and soda and add to flour along with the sugar and yeast. Place in airtight container and keep refrigerated. Will keep for several days. Drop by spoonfuls onto lightly greased cookie sheet and bake at 400° for 15 to 20 minutes.
Melt jello in two cups of boiling water. Add cranberry sauce and mix well; add crushed pineapple (with juice) and chopped nuts. Mix well. Add 1/2 cup cold water and mix. Pour into bowl.
Heat oil and butter in skillet. Dredge veal scallops in flour and sprinkle with salt and pepper on top. Cook 2 minutes on each side on medium-high heat. Remove from skillet; keep warm.
Prepare cake mix according to package, adding pudding mix and sour cream. Add chocolate chips and nuts. Pour into greased tube pan. Bake using cake mix directions. Cool and frost with chocolate fudge frosting.
In a tall glass, pour root beer soda until the glass is half full. Next, place 2 scoops of orange sherbet into the glass. Mix the two ingredients with a spoon until desired thickness is achieved. Place a straw in the glass; sit back and sip.
For first layer, spread the refried beans in the bottom of a 9 x 13-inch dish. For second layer, mash avocados; add lemon juice, salt and pepper. Spread on top of first layer. For third layer, mix sour cream, mayonnaise and taco mix. Spread on top of second layer. For fourth layer, grate cheese and spread on top of cream cheese mixture. For fifth layer, add tomatoes, chopped lettuce and onion, if desired. Top with chopped black olives.
Mix all ingredients together. Marinate at least 2 hours. All day works great! Cook on grill, using marinade as baste.
Mix all ingredients and simmer at least 1 hour after bringing to a boil. Also good in slow cooker on low setting all day.
In large bowl, cream oleo and sugars. Add eggs, milk and vanilla. Beat well. Combine dry ingredients and mix well. Add to creamed mixture and mix well. Stir in water; mix until smooth. Pour in floured 13 x 9-inch pan. Bake 35 to 40 minutes at 350°. Dust with powdered sugar.
Butter a 9 x 13-inch pan. Mix soup, rice and water in pan. Place raw chicken on top and sprinkle 1 package dry onion soup mix on top. Cover with foil. Cook for 2 hours at 350°.
Drain and flake salmon, removing skin and bones. Combine salmon with cream cheese, lemon juice, onions, horseradish, salt and liquid smoke; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon into an 8 x 2-inch log. Roll into nut mixture. Chill well. Serve with crackers.
Dissolve gelatine in water. Heat soup to boiling and pour in gelatine. Take off heat; cool and stir in mayonnaise and remaining ingredients. Pour in mold and refrigerate.
Reserve 2/3 cup syrup drained from the frozen red raspberries. In small saucepan, combine reserved syrup, currant jelly and cornstarch. Cook and stir until slightly thickened and glossy. Cool. Stir in the raspberries. Drain the peach slices. Arrange on cake. Top with sauce.
Melt the first 2 ingredients over low heat; set aside. Combine the rest and add to chocolate mixture. Pour into a 9-inch pie shell. Bake at 350° for 23 minutes (will be shiny on top).
Blend sugar, mustard and salt together in mixer bowl. Add vinegar and mix at medium speed. Slowly add oil. Continue beating for 10 minutes. Add celery seed, grated onion and food coloring. Mix well. Store in refrigerator. Keeps well for several weeks. Very good dressing for fruit or any salad.
Dissolve yeast in warm water. Combine scalded milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup flour and egg. Beat well. Add enough flour to make soft dough. Knead lightly on floured surface. Place in greased bowl, turn once to grease surface. Cover. Let rise until double in bulk. Roll into rectangle, about 1/4-inch thick. Brush with melted butter. Spread brown sugar, cinnamon, cherries and pecans evenly over dough. Roll up lengthwise. Seal edges. Shape into ring on greased cookie sheet. Snip almost to center at 1-inch intervals with scissors or hot knife. Let rise again until doubled in bulk. Bake at 375° for 35 minutes. Cool.
Combine cucumbers and green onions in a large bowl. Cover and let stand for 1 hour. Combine all remaining ingredients and pour over cucumbers and mix well. Refrigerate for several hours. Yields 10 to 12 servings.
Cook macaroni according to package directions; drain. Alternate layers of macaroni and Cheddar and cottage cheese in greased 2-quart baking dish, beginning with macaroni and ending with cheese. Melt the 1/4 cup butter in a saucepan; stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly. Cook until sauce has thickened, about 2 minutes. Add salt and pepper. Pour sauce over macaroni and cheese. Mix bread crumbs, if used, with melted butter. Sprinkle over macaroni and cheese. Casserole may be covered and refrigerated at this point, if desired. Bake at 375° for 30 to 35 minutes. If refrigerated, increase baking time by 10 minutes.
In a large bowl, combine the first 6 ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pan to wire rack.
Blend the first 3 ingredients well. Chill for several hours. Shape into ball. Roll in pecans and parsley. Wrap well and refrigerate.
In a heavy saucepan,	over low heat, melt chips with Eagle Brand milk. Remove from heat; stir in remaining ingredients. Spread evenly into wax paper-lined 8-inch square pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board. Peel off paper	and cut into squares. Store loosely covered at room temperature.
Beat egg whites until stiff. Fold in Jell-O and sugar; continue beating until stiff and glossy. Add 1 cup coconut. Drop by teaspoon on cookie sheet and bake at 275° for 50 minutes. Yields 4 dozen.
Brown hamburger meat and remove fat. Place in a pot and cook with vegetables and bouillon cubes for approximately 1 hour. Cover pot while cooking.
In Dutch oven or heavy soup kettle, heat oil. Add onion and garlic. Saute until softened. Add remaining ingredients. Cover and cook over low heat for 45 minutes, stirring gently every 10 minutes, until vegetables are tender. Serve over hot cooked rice or with French bread. Top with grated Parmesan cheese and chopped black olives.
Dissolve Jell-O in boiling water. Mash cream cheese and stir into Jell-O. Add marshmallows and stir to melt. After chilling, fold in Cool Whip and pineapple. Add nuts and chill until set.
Arrange 4 ice cream sandwiches long sides touching on a serving plate. Squirt an even layer of chocolate whipped cream over top. Scatter with 1/3 cup of chopped malted milk balls. Repeat layers twice, garnishing top with a few whole malt balls, if desired. Freeze 6 hours of until firm. If not serving immediately cover tightly with plastic wrap and freeze up to 1 week.
Trim steak of all fat and quickly dip into cold water. Drain, but do not pat dry. Apple Pam to a skillet; sear the steak on both sides over high heat. Lower the heat to cook as desired, adding a little extra water as necessary. Place the cooked steak on a warm serving platter while preparing the sauce.
Cream margarine and add sugar gradually. Add unbeaten eggs one at a time, beating well after each. Add dry ingredients which have been sifted together alternately with the sour cream, ending with the dry ingredients. Add 1 teaspoon extract. Pour half batter in greased and floured 9 x 3-inch tube pan. Spread evenly with half the cranberries. Add rest of batter and top with remaining cranberries. Sprinkle with chopped walnuts. Bake at 350° for 55 minutes. Cool 5 minutes and remove from pan. Combine powdered sugar, water and 1/2 teaspoon almond extract. Dribble over cooled cake. Serves 12.
Brown ground beef, onion and celery; add soups, rice and soya sauce and water. Bake for 1/2 hour in a covered casserole dish. Take cover off and top with chow mein noodles. Continue cooking 1/2 hour, uncovered. Serve hot.
Measure butter, dates and sugar into medium saucepan. Cook over medium heat, stirring constantly, until mixture becomes a soft paste. Remove from heat. Add cereal and nuts, mixing thoroughly. Portion by level measuring tablespoon onto waxed paper. Shape into balls. Let stand until set. Makes about 3 1/2 dozen.
Boil milk and flour until very thick and cool. Cream sugar and butter until smooth. Beat in milk and flour mixture until consistency of whipped cream.
Cream and blend the Crisco, sugars, vanilla, eggs and cottage cheese. Mix flour, baking powder, cocoa and soda and add to first mixture. Mix well. Chill for 1 hour. Roll in balls, then in powdered sugar. Bake at 350° for 8 to 10 minutes.
Melt butter, milk and cheese. Drain corn. Add garlic salt and peppers. Bake until bubbly, 350°. I substitute whole kernel corn for the Shoepeg when I don't have the Shoepeg and it's very good also.
Brown beef with pepper and onion. Cook noodles until tender; add cream cheese and sour cream. Layer beef, noodles and Ragu in a baking pan. Sprinkle Mozzarella cheese on top. Bake 30 minutes until hot. Serves 6 to 8.
Combine all ingredients in large saucepan. Heat ingredients to boiling. Reduce heat and simmer, uncovered, until cabbage is crisp and tender. Toss occasionally while heating for 5 minutes.
Boil water and sugar for 5 minutes. Mix the bananas and lemonade in the blender. Combine all ingredients except ginger ale. Pour into 2-quart containers and freeze. For each 2-quart container, use 1 quart ginger ale.
Cook, stirring until thickened. Pour over potatoes. Bake at 350° for 30 minutes.
Heat oven to 450°. Mix Bisquick, milk and cheese until soft dough forms. Beat 30 seconds. Drop dough by tablespoon onto greased cookie sheet. Bake 8 to 10 minutes until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from sheet. Serve warm. Makes 18 to 20 biscuits.
In a bowl, stir together all ingredients except bread. Season with salt and pepper to taste and combine well. Assemble sandwiches and serve.
Cream butter; add next 3 ingredients and egg yolk. Beat until light; add flour. Mix well. Wrap dough in waxed paper and chill. Make into 1-inch balls. Dip into lightly beaten egg white. Roll in almonds. Grease cookie sheet. Press center and fill with raspberry jam. Bake at 300° for 20 minutes.
Cook applesauce, sugar and vinegar for 15 minutes. Add gelatin and cook 5 minutes longer.