HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, beat yogurt, maple syrup, poppy seeds and salt until smooth. Transfer to pitcher to serve immediately or pour into jar. Cover and refrigerate until ready to serve.
Combine butter, sugar and curry powder; bring to a boil. Drain the fruit. Bake in a 325° oven until it bubbles. Serve hot. (Very good with ham.)
Mix first 4 ingredients well. Add drained fruit and pecans. Refrigerate overnight.
With a fork, mix together 3 cheeses and add remaining ingredients, except pecans and parsley. Form into 2 balls. Place pecans and parsley on 2 pieces of waxed paper and roll balls in mix until thoroughly covered.
Combine first five ingredients. Add egg substitute, buttermilk, oil, applesauce and cinnamon. Stir to moisten. Cover and refrigerate until ready for use. Bake in (sprayed) muffin tins at 400° for 12 to 15 minutes. Mixture will keep up to 6 weeks in refrigerator.
Cook pudding as directed on package. Blend in cake mix. Pour in bar pan. Sprinkle with chips and walnuts. Bake 30 to 35 minutes at 350°.
Dissolve hot water and Jell-O. Mix in Jell-O the strawberries, pineapple, bananas and nuts. Pour 1/2 of Jell-O in dish; let congeal. Leave other 1/2 of Jell-O out of refrigerator. When congealed, spread sour cream over. Pour other half of Jell-O mixture over sour cream. Put in refrigerator until jelled.
Dissolve Jell-O in hot water and cool. Add vegetables, eggs, mayonnaise and corned beef. Pour into loaf pan or mold. Chill until firm. Unmold. Slice to serve.
Mix all ingredients, pour into pie plate and bake at 400 degrees for 40 minutes. Sprinkle with Romano cheese.
Preheat oven to 325°. Mix together beets, apples, onions, salt and nutmeg. If apples are very tart, add 1 tablespoon sugar. If they are bland, add 2 tablespoons lemon juice. Layer in greased casserole. Dot with butter. Cover and bake for about 1 hour.
Mix all ingredients. Pour into unbaked pie shell. Bake 35 minutes at 375°.
Boil chicken with onion. Place Doritos in a casserole. Put pieces of	boiled chicken next. Mix soups with 1 cup of chicken broth and jalapeno pepper (chopped fine). Heat, then pour over chicken. Cover with grated cheese. Cover with foil and bake for 30 minutes at 350°.
At 5:00 P. M. dissolve yeast in water in a large Tupperware bowl. Add melted butter, salt, eggs and sugar. Add flour to make a soft sticky dough. Let stand in warm place. Punch down several times each hour until 10:00 P. M. (for a total of 5 hours). Roll out dough 1/2 at a time.
Place chicken breasts or thighs in pan. Mix onion soup mix, preserves and French dressing well and pour over chicken. Cover with foil and bake at 350° for 1 hour and 20 minutes. Uncover and bake for 10 more minutes. Serve with a pot of rice and use sweet and sour gravy over rice and chicken.
Soften cream cheese in microwave (30 seconds). Mix cream cheese, tablespoon of milk and sugar until smooth. Mix in Cool Whip. Spread mixture on bottom of crust. Mix milk and pudding until smooth; should be thick. Blend in pumpkin and spices. Spread mixture on top of cheese layer. Chill for 3 hours. Top with Cool Whip when served. Garnish with nuts if desired.
Boil water; add jello. Add petite marshmallows to hot mixture and let melt. Add lemonade, mayonnaise, sugar, pecans and drained fruit. Pour into a 2 quart Pyrex dish to congeal. After mixture has congealed, cover with topping.
Mix together flour, salt and baking powder. Add beaten eggs and milk. Beat thoroughly. Add grated squash and mix well. Heat shortening. Drop by tablespoon into hot shortening. Brown on both sides. Serve hot.
Put all ingredients in a food processor. Blend by pushing `Touch' button ON and OFF; approximately 10 -15 times, depending on how chunky you want it. That's ALL there is to it!! Sometimes, I like this salsa blended with some sour cream. It makes a delicious dip; also - "Blend in a little bit of Jesus Love!"
Combine the sugar, margarine, cranberries and cream in a heavy saucepan. Bring to a boil and then reduce heat to medium. Cook for 4 minutes, stirring constantly. Stir in the vanilla chips and continue cooking until chips melt which should take about 1 minute longer. Remove from heat and stir in marshmallow cream and pecans. Pour into a well buttered 8 or 9 inch square pan. Cool at room temperature. It is best to keep this fudge in the refrigerator. If you want a richer pink color, add a little red food coloring.
Rinse cans out with just a little water and add to juices. Let stand overnight in refrigerator. At the time of serving, divide the juice in half. Add 2 quarts of ginger ale to 1/2 of the juice. Just before serving, add half the sherbet. Pour over crushed ice. Do the remainder the same way at each addition to punch bowl.
Mix well all ingredients except nuts. Form ball or loaf on small plate or platter; then cover with wax paper. Chill thoroughly. Roll in nuts or pat them on sides and top of loaf. Chill again.
Heat oven to 350°. Line 8 or 9-inch square baking pan with foil, extending edges over sides of pan.
Sift together. Store in airtight container. For 1 cup hot chocolate, add 1/4 cup of mix to 1 cup boiling water.
Heat in a deep skillet the oil, salt and pepper. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in broth and cook about 10 minutes.
1. Combine first 4 ingredients in a bowl, then cut in the butter until the mixture is crumbly. Gather the particles and with lightly floured finger tips, press evenly and firmly over the bottom and 3/4 inch up the sides of a 9 x 9 x 2 baking pan. Bake in preheated 350 degree oven until golden about 20 minutes.
Mix flour, salt, baking soda, baking powder and sugar. Mix the remaining ingredients. Combine the two mixtures. Bake at 350° for 45 minutes.
Cook roast until it falls apart. Cool. While cooling, slice peppers, onions and cheese cubes. Trim away fat from roast and strip into small strips. Heat oil in large skillet. Add peppers, onions and roast. Saute for 5 minutes. Add cheese cubes. Stir until cheese has melted. Fill each tortilla with pork mixture. Top with tomatoes. Fold.
Spray baking dish evenly with oil. Cut beef into tiny pieces and line baking dish with it. Place chicken on top of beef. Mix sour cream, soup, and spices. Mix well, and pour over chicken breasts. Cover and bake at 275° for 2 1/2 hours. Serve gravy over cooked rice as a side dish.
Mix all together. Have water boiling in canner. Steam for 2 hours. Serve hot with milk and sugar. Serves 10 to 14.
In a large pot, bring to boil 3 to 4 quarts water. Add leeks, potatoes and 2 tablespoons oil/fat. When vegetables are cooked, add the garlic which has been fried in 2 tablespoons oil. Salt and pepper to taste. Simmer for 45 minutes. Serves 4.
Line plate with rich pastry. Pare, core and cut apples. Fill pie plate. Mix the dry ingredients and lemon juice and sprinkle over the apples. Dot over with butter. Wet edges of under crust. Cover with upper crust, pressing the edges close together. Pinch into a fluted rim. Bake in a hot oven (450°) for 10 minutes, then in moderate oven (350°) for 40 minutes or until apples are tender.
Pour 2 cups sugar in large mixing bowl. Add 6 eggs, one at a time, beating well after each. Add Duncan Hines cake mix. Then add 2 cups plain flour with soda and sour cream.
Cut beef into 1/2-inch wide strips. Combine dressing, green onion and mustard in medium size bowl. Add roast beef and peppers; mix well. Cover; chill several hours or overnight, stirring occasionally. Immediately before serving, drain beef mixture, reserving dressing. Add cheese to drained beef mixture, tossing lightly. Combine mayonnaise with reserved dressing; mix well. Open pita bread halves; line with lettuce and tomato. Fill with beef and cheese mixture. Top each with mayonnaise mixture and sprouts, if desired. Serve immediately. Makes 12 sandwich halves.
Mix all ingredients. Chill 1 hour. Make into balls. Bake at 350° for 20 minutes.
Cook meat, tomato sauce and diced onion until meat is done. Mix cheeses in a separate dish. Add sour cream. Cook noodles; drain and divide in half. Line the bottom of dish with margarine and noodles. Add all cheese mixture to the center of the noodles. Add remainder of the noodles on the top of the cheeses. Pour meat mixture over top of the noodles. Season to taste.
Saute garlic and scallops in 2 tablespoons of butter. Add shrimp and crab meat. Stir. Remove from heat. Cook noodles.
Place the first 3 ingredients in a blender and blend well together. Add 2 cups sugar. Blend well. Pour into saucepan. Stir in 4 more cups of sugar. Bring to a boil. Strain mixture and return to pan. Stir in the fruit pectin and food coloring. Return to full rolling boil over high heat, stirring constantly. Boil for 2 minutes. Remove from heat. Skim off foam. Fill jars. Process 5 minutes in hot water bath. Delicious served with crackers and cream cheese.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and vanilla. Pour into prepared pastry shell. Chill 3 hours or until it sets. Top with strawberries and desired amount of glaze. Refrigerate leftovers.
Heat margarine in saucepan; add onion and green pepper. Cook and stir over high heat until light brown. Add tomatoes, water, salt and pepper. Bring to boil gently. Cover tightly; lower heat and simmer gently 30 minutes. If desired, you may add hamburger and bacon bits before cooking.
Roll 1/2 pastry on floured surface into circle 1 inch larger than inverted pie pan. Ease pastry into pan. Combine cornstarch, Equal measure, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss. Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Cut hearts in pastry with cutters; place pastry on pie, seal edges, trim and flute. Press pastry hearts on pastry. Bake in preheated 425° oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on wire rack.
Roll the sugar if it is lumpy. Mix the melted butter thoroughly with sugar; add beaten egg. Sift dry ingredients and combine the 2 mixtures. Make into roll. Let stand 10 minutes. Then cut into slices and place on greased baking tin in moderate oven for 10 to 12 minutes.
Prepare rotini as directed on package. Drain. In a large skillet, cook ground beef, green pepper and onion, over medium heat for 5 to 7 minutes, stirring occasionally. Drain fat. Add tomatoes, bouillon, Worcestershire sauce, salt and pepper to taste. Simmer for 5 minutes. Remove from heat; stir in milk, Ricotta cheese, 1 cup Cheddar cheese and rotini. Pour into a 2 1/2-quart baking dish. Top with remaining 1/2 cup cheese. Bake, covered, in a 350° oven for 30 minutes. Makes 4 to 6 servings.
Preheat oven to 350°. Spray 2-quart casserole with Pam. In 3-quart saucepan, combine all ingredients except broccoli and salt. Cook over medium heat and stir until cheese is melted. Add broccoli. Put in casserole and bake 30 minutes.
Boil chicken in water with salt, pepper, garlic salt and 2 chicken bouillon cubes for 45 minutes. Cut chicken into small pieces. Cook rice as directed and spread over bottom of 9 x 13-inch pan. Cook broccoli and spread it over the rice. Add a layer of chicken. Mix mayonnaise, oil, cream of chicken soup and onion rings together and pour over chicken. Cover with cheese and bake for 35 to 40 minutes at 375°.
Saute onion and garlic in oil. Add next 6 ingredients and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Spoon into bowls and top with tortilla chips and cheese.
Cook asparagus in microwave oven with garlic salt until soft. Drain. Add Miracle Whip and horseradish. (One crushed garlic clove may be used to replace the horseradish.)
Mix well. Reserve some cracker crumbs to sprinkle on top. Bake at 350° for 30 minutes.
Mix onion and pepper, sprinkle with salt and let stand 30 minutes. Squeeze out juice by twisting in cheesecloth bag. Tie spices in cheesecloth bag. Combine all ingredients. Bring to a boil over medium heat and cook until thick, stirring often. Put in jars and seal. Process 10 minutes in boiling water bath. Serve with pork or even good on a hot dog.
Take a couple things of dough. Take 10 chips in dough. Take dough and put it on the foil. Put it in the oven for 10 minutes at 8° Fahrenheit. Take them out and cool. Then eat.
Add flour and milk alternately (1/3 flour, 1/2 milk and 1/3 flour). Bake at 325° for 1 hour and 20 minutes.
Mix flour, salt, pepper and allspice together and coat the meat with	this mix. Brown the	meat in the oil in a 12-inch Dutch oven. Mix the catsup, garlic powder, vinegar, mushrooms, onions, sugar and bay leaves together and pour over meat. Bake for 2 hours.
Spread 1 package crescent rolls on bottom of pan. Beat sugar and vanilla into cream cheese until soft; spread on dough. Place other package of dough on top; brush with egg. Bake at 375° for 25 minutes. Very good and easy.
Mix and bake all but last 2 ingredients in a 9 x 13-inch greased pan for 45 minutes in 350° oven. Remove and top with crushed corn flakes and melted butter. Mix and spread on top, return to oven and bake 15 minutes. Yields 6 to 8 servings.
Dissolve lemon jello in drained pineapple juice and 1 1/2 cups water. Heat to boiling. Add the marshmallows; stir until dissolved. Set aside until cool. When cool, add drained pineapple and whipped topping. Put in medium Pyrex flat dish. Refrigerate. When set, pour cooled red jello over top.
Let cream cheese and 1/2 cup butter soften; blend together. Stir in flour. Chill for 1 hour. Shape in 2 dozen 1-inch balls. Place in ungreased 1 3/4-inch muffin pans. Press dough against bottom and sides.
Combine first 4 ingredients in a heavy saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook without stirring to firm ball at 240° with candy thermometer. Beat egg whites until stiff, but not dry. Pour about 1/2 of sugar mixture over egg whites, beating constantly. Cook remaining syrup to soft crack, 270°. Add syrup slowly to first mixture, beating constantly until mixture holds its shape. Add vanilla and nuts. Drop by spoonful onto wax paper.
Mix the 3 cups milk and instant pudding. Add sweetened milk; mix in. Add Cool Whip; mix by hand well. Place small amount in bottom of large bowl. Top with wafers and bananas. Layer as you wish, ending with wafers and bananas on top. Makes plenty.
Combine all ingredients and blend thoroughly with whisk. Cover and chill before serving. Will keep about 1 week in the refrigerator. Serve over lump crabmeat or romaine lettuce.
Sift dry ingredients. Stir in eggs and oil, then add all other ingredients. Stir until mixed well. Do not beat. Pour into greased tube pan. Bake at 350° for 1 hour and 10 minutes. Cool in pan.
Stuff slices of Jack cheese into split and seeded chilies in bottom of baking dish. Mix together eggs, milk, flour and seasonings. Pour grated Cheddar on top. Bake for 45 minutes.
Mix all ingredients and drop by teaspoonfuls onto greased cookie sheet. Bake 10 to 15 minutes at 350°. Makes about 40.
Brown hamburger and seasonings; drain. Blend soups, milk and cheese. Place 1/2 of sliced potatoes in a 13 x 9 x 2-inch dish. Put 1/2 hamburger mixture, then 1/2 soup mixture. Repeat layers. Dot top with butter. Sprinkle with paprika. Bake at 375° for 1 hour in covered dish. Uncover and bake 15 minutes more or until potatoes are tender.
Roll the meat in flour and brown in butter; place in casserole. Add mushrooms and liquid, soup mix and water. Bake at 350° for 45 minutes. Before serving, stir in sour cream. Serves 6.
Cook bacon and remove from grease. Add onion and tomato; cook slightly. Add green beans, black pepper and crumbled bacon. Simmer for 5 minutes.
Peel oranges; put peeling and cranberries through food grinder. Remove white membrane from oranges and section them, breaking each section into three or four pieces. Dissolve gelatin in boiling water. Add lemon juice, sugar and salt. Stir until dissolved. Add remaining ingredients. Pour into mold and chill until set.
Place all ingredients in a large pot or Dutch oven. Stir together and cook over medium heat for 30 minutes. Pour into sterile bottles or jars. Keep refrigerated.
Saute chicken breasts in margarine in skillet for 20 minutes. Remove to warm platter; keep warm. Stir flour into pan drippings. Add broth and half and half. Simmer until thickened, stirring constantly. Add mustard; mix well. Return chicken breasts to skillet. Heat, covered, for 10 minutes.
Mix together the cracker crumbs, melted margarine and the sugar. Press into a greased 9 x 13 pan (glass preferred) as a crust. Cream together powdered sugar and cream cheese. Prepare the Dream Whip and add to cream cheese mixture. Blend thoroughly. Spoon mixture on crust. Top with your choice of fruit.
Mix all ingredients; put into a buttered 9 x 13-inch dish. Bake 350° for 1 hour.
Cook noodles; mix all together. Put sliced almonds on last 20 minutes of baking time.	Bake at 350° for 45 minutes.
Boil first 4 ingredients together for 1 1/2 minutes. Remove from heat and add last 4 ingredients. Spoon them out on wax paper to cool.
Boil pasta according to directions (no more than 8 minutes). Add mayo, mustard and milk mixed together. Drain pasta and add liquid to it. Should be enough to moisten all pasta but not runny. Add more mayo if needed. Add other ingredients. Mix well. Garnish with fresh parsley and small pieces of tomato.
Stir flour into melted butter until it is smooth and free of any lumps. Add remaining ingredients one by one except for the nutmeg. Pour into a greased casserole dish. Sprinkle the top with nutmeg. Bake in a 350° oven for about 1 hour.
Cream shortening, then add sugar, a little at a time, blending well. Add molasses and mix well.	Add eggs, one at a time, beating after each addition. Add milk alternately with the sifted dry ingredients.	Beat well after each addition. Place mixture in six 9-inch greased and floured pans. Spread until about 3/8 inch deep. Bake at 375° for 18 to 20 minutes. Cool and stack with applesauce.
Soak beans overnight in water; drain. Stir-fry onion, garlic and salt pork in oil in a large, heavy kettle, 5 to 8 minutes over moderate heat, until onion is pale golden. Add beans and broth. Cover and simmer 1 hour. Add all remaining ingredients, except zucchini, parsley, macaroni and Parmesan. Cover and simmer 1 hour, stirring occasionally. Add 1 tablespoon parsley, zucchini and macaroni. Cover and simmer an additional 15 to 20 minutes. Taste and add additional seasonings, if needed. Stir Parmesan into soup or sprinkle on top before serving. Makes about 10 servings.
Boil carrots in salted water until tender; drain and add green peppers. Set aside. Mix rest of ingredients. Bring to boil; cook 5 minutes, stirring constantly. Pour over carrots and pepper. Let stand until cool. Refrigerate until ready to use. May be kept several weeks.
In a bowl, combine first 5 ingredients. Put in a greased 11 x 7 x 2-inch baking dish. Sprinkle with cheese and bread. Drizzle with butter. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 4 servings.
Combine butter, sugar and salt in a large bowl. Add the milk and water. When lukewarm, add the dissolved yeast cake and 1/2 flour. Mix thoroughly with a spoon, then add another cup of flour. Continue to mix, adding balance of flour gradually. Turn out on a floured board and knead until smooth and elastic. Return to clean bowl. Cover with cloth and let rise until double in bulk. Turn out on board and roll to 1/8-inch thickness. Cut in strips of 2 1/2-inch wide and cut again to make squares or diamonds. Cover and let stand for 10 to 15 minutes. Fry in deep hot fat about 4 minutes or until a delicate brown. Serve with maple syrup or Milk Sauce. Serve hot.
Heat oven to 425°. Grease bottoms of 12 medium muffin cups. Blend all ingredients about 20 seconds. Beat 1 minute. Fill muffin cups 2/3 full. Bake 15 minutes; immediately remove from pan. Makes 12 muffins.
Drain and flake crabmeat. Combine with remaining ingredients. Mix well. Shape into walnut-size balls. Roll in corn meal. Place on greased cookie sheet and bake at 500° for a few minutes until brown. Watch closely. Serve with horseradish or cocktail sauce.
Cream shortening and sugar together. Add mashed bananas, milk, vanilla and eggs. Beat until creamy. Sift flour, salt, soda and baking powder together and beat for 2 minutes. Add coconut and pour into prepared pan, 9 x 13-inch. Bake at 350° for 25 to 30 minutes.
Put noodles on to boil. Fry hamburger meat; drain grease from pan. Then add tomato paste, oregano, celery salt and onion to hamburger meat. Let simmer. When noodles are done, layer noodles, sauce and cheese in greased deep dish 9-inch pan, ending with cheese on top. Bake at 350° for 10 minutes or until cheese melts.
Cook macaroni for 6 minutes; drain. In medium saucepan, combine cornstarch, salt, dry mustard and pepper; stir in milk until smooth. Add margarine. Stirring constantly, bring to boil over medium high heat and boil 1 minute. Remove from heat. Reserve 1/4 cup cheese for topping. Stir in remaining cheese until melted. Add sugar if used. Add elbow macaroni. Turn into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375° oven for 25 minutes or until hot and bubbly. Makes 6 servings.
Combine ingredients. Save some noodles to sprinkle on top. Bake at 350° for 30 minutes.
Cook broccoli several minutes; drain. Arrange broccoli in greased casserole. Layer chicken on top. Combine soup, milk and mayonnaise. Pour over chicken. Sprinkle with cheese. Combine crumbs in butter. Sprinkle on cheese. Bake at 325° for 25 to 30 minutes. Serves 6.
Mix cornstarch with sugar. Add water. Cook until it starts to boil. Let simmer 10 minutes. Add jello. Chill. Add to strawberries.
Bring sugar, water and salt to rolling boil and boil only 2 minutes. Place marshmallow cream in large bowl. Pour hot syrup all at once onto marshmallow cream. Stir until candy loses its gloss. Add nuts. Drop by spoonfuls onto waxed paper. Never fails!
Combine chicken, taco seasoning, water and chilies. Cook over low heat until liquid is reduced, about 5 minutes. Set aside.
Boil zucchini in small amount of water for 15 minutes. Add lemon juice and pineapple. Boil 10 minutes more. Remove from heat and measure fruit and liquid. Add enough water to equal measure for 2 cookings of Sure-Jell.
In medium saucepan, cook onion and garlic in 2 tablespoons broth 5 to 7 minutes or until softened. Add tomato sauce, honey, oregano, basil and white pepper. Bring to a boil. Reduce heat and simmer gently for 20 minutes. In a skillet or wok, combine red pepper, mushrooms, squash, carrots, broccoli and 2 tablespoons each balsamic vinegar and broth. Stir-fry over high heat until crisp-tender, about 10 minutes. Add peas and cook for 2 more minutes. Set aside. Add 1 tablespoon balsamic vinegar to sauce and cook for 5 minutes. Reserve 1 cup sauce to serve at table. Pour remaining sauce over cooked pasta and toss thoroughly. Add stir-fried vegetables and toss again. Sprinkle green onion and parsley over top.
Line the bottom of a 9 x 13 dish with slices of cake. Sprinkle over top of cake, pineapple. Mix large box of Jello mix with 3 cups skim milk and pour over cake. Thinly slice 1 banana and place on top of pudding. Cover with Cool Whip.
Bring the sugar, cocoa, butter and milk to a boil for 1 minute. Remove from heat. Add peanut butter, oatmeal and vanilla; mix well. Spoon out onto wax paper. Let cool.
Brown onions, green peppers and ground beef. Add sauce, tomatoes, seasoning (4). Cook noodles covered 14 minutes with 1 tablespoon salt. Drain. Spray pan with Pam or use shortening. Cover bottom of pan with a small amount of sauce. Add 1/2 noodles, sauce, 3 cheeses; repeat layers of noodles, sauce and cheeses. Bake at 350° for 45 minutes.
Combine sugar and milk in 2-quart saucepan. Cook over medium heat to soft ball stage (234°), stirring occasionally. Add dates and cook, stirring constantly, until mixture is very thick and leaves the side of the pan when stirred. Remove from heat. Stir in coconut and nuts. Cool slightly. Turn out on wet towel. Place in refrigerator and chill. Make a roll 2-inches in diameter and about 18-inches long, like rolls of cookie dough. Cut in slices to serve. Makes 2 1/4 pounds.
Preheat oven to 350°. Have all ingredients about 70°. Sift before measuring.