HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 14 to 16 muffin cups with a nonfat cooking spray. In a medium-sized bowl combine flour oats, sugar, baking power, baking soda and cinnamon. In a large bowl whisk Egg Beaters. Stir in mashed bananas, milk and corn syrup. Add flour mixture; stir until blended. Spoon into muffin cups. Top each with about 1/2 teaspoon of jam each. Bake at 400° for 22 to 24 minutes. Cool 5 minutes in pan.
Fry hamburger with onion and green pepper. Drain off the grease and set aside. Boil the potatoes, carrots and celery together until they are soft but not soggy. Drain off the water. In a large pot, put it all together, folding it in carefully, and then add tomatoes and gravy, stirring carefully. Season with salt and pepper. Keep on low heat for about 5 minutes, stirring occasionally. Serve over rice, mashed potatoes, noodles, toast or biscuits.
Heat vinegar and sugar. Let cool. Chop up remaining ingredients. Add pepper, hot sauce and ketchup. Pour vinegar mixture over this and mix well.
Add raisins to boiling water and set aside. Mash beans with a fork in a large bowl until very smooth. Add sugar, eggs, oil and vanilla. Mix well. Sift together dry ingredients and fold in. Drain raisins and fold in with chopped nuts. Spoon batter into three greased and floured loaf pans. Bake in a 325° oven for 50 to 60 minutes or until a knife inserted in the center comes out clean.
Brown hamburger and onion; drain. Cut cabbage and place in bottom of casserole dish. Pour cooked hamburger over cabbage. Mix tomatoes, salt and pepper together; pour over cabbage. Top with grated cheese. Bake at 325° to 350° for 45 minutes to 1 hour.
Mix first 4 ingredients in a microwave-safe 1-quart glass measure. Gradually add milk and water, stirring with a wire whisk until blended. Microwave on High 3 1/2 minutes or until thick and bubbly, stopping to stir again after 2 minutes. Let stand 20 minutes, stirring several times with whisk. Serve warm or at room temperature. Great over vanilla frozen yogurt!
Melt butter in greased casserole. Mix with rice. Add other ingredients together with rice and cut up ham, chicken or turkey. Bake at 350°, uncovered, for 40 to 45 minutes.
Lay out a piece of dried beef. Coat with cream cheese. Wrap around pickle slice widthwise and stick a toothpick in center of pickle.
In saucepan, combine sugar, milk, margarine and cocoa. Heat to boiling, stirring constantly. Boil 2 minutes. Remove from heat. Stir in peanut butter, vanilla and oats until well blended. Drop onto wax paper. Cool until firm.
Use mango juice and water to make 3 cups liquid. Dissolve jello in heated liquid. Blend mangos and softened cream cheese. Add jello. Chill and serve.
Warm milk and eggs together on stove. Add sugar, vanilla, butter and spices, mix well and pour in pie dish.
Brush steak with soy sauce and sprinkle well with salt, freshly ground black pepper and dried thyme, crumbled. Let stand for an hour. Brush again with soy sauce and grill over brisk fire 3 or 4 minutes on each side for rare steaks. Carve with sharp knife in thin slices on the diagonal.
Cook sausages according to package directions and cut into thirds. Alternate pieces of pineapple, sausage, water chestnuts, green pepper and mushrooms on long toothpicks. Combine remaining ingredients; heat skillet. Add kabobs, cover and simmer 10 minutes. Remove from skillet; serve warm as a dinner or appetizer. Yields 40 to 50.
Mix all together, except corn flakes and melted butter. Put in shallow casserole dish. Mix cornflakes and melted butter; spread on top of potato mixture. Bake at 350° for 45 minutes to 1 hour, until lightly browned. Makes a large amount and can be frozen.
Heat margarine in saucepan over medium heat until delicate brown. Remove from heat. Stir in powdered sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.
Beat eggs first. Add remaining ingredients. Bake in preheated oven at 425° for 15 minutes and then at 350° for 30 to 40 minutes. Makes 2 (9-inch) pies.
Cook sugar, water and cornstarch until clear; cook slowly, then take off stove and add jello and strawberries. Put in baked pie crusts. Makes 2 pies.
Scrape carrots and slice into 1/4-inch slices. Boil until cooked; add chopped onion and bell pepper last 10 minutes of cooking. Drain and toss with dressing. Chill. Serves 4. Goes well with grilled chicken, rice and bread.
In bowl, cream butter and sugar. Beat in egg yolk and vanilla. Sift together flour, cornstarch, salt and baking powder; stir in butter-sugar mixture. Shape into marble-size balls and turn in rolled oats to coat. Arrange cookies on greased jelly roll pan and bake at 375° for 10 to 12 minutes. Makes about 3 1/2 dozen cookies.
Combine cheese with all of the ingredients. Form into rolls and wrap in waxed paper. Refrigerate until firm. Serve with crackers.
Grease 9 x 13-inch cake pan. Mix cake mix according to package. Pour 1/2 the cake mix in pan and bake for 20 minutes at 350°.
Preheat oven to 350°. Prepare a 2-quart baking dish with Pam. Cook rice for 5 minutes less than package directions. Mix remaining ingredients with rice; sprinkle with paprika. Bake, uncovered, for 30 minutes. Makes 10 to 13 servings.
Stir dry ingredients together. Add other ingredients in order and mix thoroughly. Bake in a layer cake pan at 350° for 25 minutes.
Heat butter in skillet with sugar. Drop bananas in when sauce bubbles. Saute for 30 to 45 seconds. Add rum; mixture might flame. Add cinnamon and serve over vanilla ice cream.
Heat oven to 425°. Grease a shallow 1 1/2 to 2-quart baking dish. In a large skillet, heat butter and oil. Add onion; cook until tender. Add garlic and zucchini; increase heat to medium-high and stir 5 minutes. Sprinkle with flour and stir 1 minute longer until flour is absorbed. Stir in half and half, rice, 3/4 cup cheese and the salt and pepper. Pour into prepared dish; sprinkle remaining 1/4 cup cheese over top. Bake, uncovered, 30 to 35 minutes until golden and bubbly. Remove from oven and let stand 10 to 20 minutes so custard has time to set before serving. Makes 12 servings.
Combine cake mix and butter (preparing mix according to package directions). Pour 1/2 of batter into a greased 13 x 9 x 2-inch pan. Bake at 350° for 5 to 6 minutes or until cake puffs up and is still gooey. Unwrap caramels. Combine caramels and milk in top of double boiler and cook until caramels melt. Pour caramel mixture over baked top layer. Add nuts and chocolate chips over melted caramels. Pour remaining batter over all. Bake at 350° for 15 to 20 minutes. Frost with whipped cream.
Cook and stir celery and onion in melted butter in Dutch oven over medium-high heat until vegetables are tender. Meanwhile, heat water in medium saucepan over high heat to a simmer. Stir water, chicken, carrots, bouillon, basil, pepper and bay leaf into Dutch oven. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes. Remove bay leaf. Add noodles and parsley. Cook, covered, 10 to 15 minutes or until noodles are tender, stirring occasionally.
Debone chicken breasts and cut in small pieces. Dip in beaten eggs, then roll in Italian bread crumbs. Let stand for 15 minutes. Brown in oil. Put in a large casserole dish. Cover with mushrooms, Mozzarella and Cheddar cheese. Before baking, pour the 1/2 can of chicken broth over. Bake at 350° for 30 minutes.
Mix first 7 ingredients together. Spread 1/2 mixture into a greased 8 x 11-inch casserole dish. Layer chilies evenly over mixture and sprinkle both cheeses over chilies. Cover with other half of mixture. Bake, uncovered, at 400° for 30 to 35 minutes. This recipe may be doubled.
Sprinkle yeast over warm water. In separate bowl, combine sugar, salt, cinnamon and butter. Stir in mixed yeast. Beat in 1 1/2 cups flour. Add raisins. Stir in remaining flour; knead, sprinkling flour on hands, and work surface until dough no longer sticks. Knead about 10 minutes. Form into ball and place in a greased bowl, turning to grease. Cover and place in warm spot for 1 hour, until double in size. Punch down and shape into loaf. Place in greased bread pan. Cover; let rise 30 to 40 minutes. Bake at 400° for 30 to 35 minutes. Makes 1 loaf.
Mix all ingredients. Form into 2 rolls; wrap in wax paper and chill overnight or until needed. Slice to 1/4 to 1/2-inch each and place on pan. Bake at 350° until light brown.
Mix beef, rice, onion and seasonings. Form into small balls. Cook in hot oil in skillet turning frequently until light brown on all sides, but not crusty. Add tomato sauce and water. Mix well. Cover and simmer about 45 minutes.
Prepare cake mix by package directions. Bake in 2 layers. Mix pudding with milk by box directions. Layer in a punch bowl or trifle dish as follows: One cake layer (crumbled), half of prepared pudding, four crumbled candy bars and half of Cool Whip. Repeat layers. Top with 9th crumbled candy bar. Refrigerate for two days prior to serving.
Saute onion in butter until soft. Do not overcook. Remove from heat. Cool. Dissolve yeast in a large bowl. Add honey, beaten eggs and salt. Mix well. Add two cups of flour; beat well until sponge is smooth. Add onion and butter; mix. Add cheese. Mix in well. Stir in 1 1/2 cups flour and 1 cup whole wheat flour. Knead on floured board for five minutes or more. Return to greased bowl. Turn kneaded ball over in bowl to grease all surfaces. Cover. Let rise in warm place until double in size. Form into 2 loaves. Brush with glaze.
Simmer chicken and save broth. Remove cooked chicken from the bone and cut into bite size pieces. Cook noodles in broth. Saut onion, mushrooms and celery in butter. Mix together milk, soup and Velveeta. Warm until cheese melts.
In medium bowl, combine yogurt, corn oil, parsley, vinegar, mustard and salt. Add cucumbers, radishes and green onions. Toss to coat. Makes 4 servings.
Clarify butter. Flatten chicken breasts between waxed paper. Brown chicken on both sides in butter over medium-high heat. Add mushrooms; cook about 10 minutes on medium heat. Add Marsala; cook about 5 minutes. Place Mozzarella on top. It will melt quickly and chicken is ready to serve. Goes well with steamed rice. Serves 4.
In a large saucepan slowly saute onions, chopped potato and garlic in butter. Add tomatoes, orange juice, orange rind and broth. Simmer 30 minutes.
Mix chicken soup, chicken broth and peas and carrots. Pour into a greased 9 x 13-inch pan. Make a crust of Bisquick, margarine and milk. Pour over chicken mixture. Bake at 400° for 1 hour or until crust is brown.
Mix ingredients together and set aside. Beat eggs and cream together. Cut shortening into dry ingredients. Add eggs and cream mixture to the flour and shortening. Cover and place overnight in refrigerator.
Mix sugar and melted butter. Add beaten egg and dry yeast dissolved in the warm water. Add flour. Drop by spoonfuls in muffin tins. Bake at 350° for 20 minutes.
Mix all ingredients, except loaf of bread, together in bowl. Cut center out of bread and spoon in dip. Slice celery, carrots, cucumbers, mushrooms, green peppers and any other fresh vegetables. Arrange around bread on tray. When vegetables are gone, cut bread into cubes and enjoy. This dip tastes best if made the day before it is to be used.
Mix together. Place in casserole dish. Top with 1 package herb seasoned stuffing. Pour 1/2 cup broth over it. (Laura uses 2/3 to 3/4 of packaged stuffing.) Bake 30 minutes at 350°. Chicken can replace the turkey.
Saute onions and bell peppers. Brown hamburger meat, add all other ingredients. Simmer 1 hour.
Cook shrimp about 3 minutes. Set aside. Combine spices*, set aside. Slowly add water to flour; mix into paste, set aside. Heat oil in wok or large skillet until hot. Stir in onion, pepper, celery, garlic and cook until soft. Mix in spices. Stir in broth and tomato paste. Stir in flour mixture. Cook until sauce thickens. Add shrimp, green onions. Stir until blended. Serve over rice.
Combine sugar, shortening and eggs in mixer bowl. Beat until smooth. Add yams and orange juice concentrate; mix well. Mix flour, baking soda, cinnamon, nutmeg, allspice, cloves and salt together. Add to batter, 1/3 at a time, mixing well after each addition. Stir in pecans. Spoon into 4 greased and floured coffee cans. Bake at 350° for 40 to 45 minutes or until loaves test done. Remove to wire rack to cool.
Prepare angel food cake in tube pan; let cool. Cut cake into 1/2-inch serving slices and arrange 1/2 of cake in an oblong pan. Mix together the Dream Whip, confectioners sugar and cream cheese until creamy. Spread filling on layer of cake, then put another layer of cake on filling. Cover with fruit pie filling. Chill.
Whip slowly with mixer until fluffy. Butter on slices of sourdough French bread. Toast under broiler.
Brown burger and drain off grease. Mix tomato paste, Italian seasoning, onion flakes and garlic salt to burger. Spread over the pita bread and sprinkle cheese over the top.
You will need a 1 or 1 1/2-quart mold or 3 soup cans.
Heat all of apple juice in a large pot until all red hots are melted. Stir occasionally. Serve hot at Christmas parties. (Everytime I drink or make this I remember how A Tree Grows in Brooklyn and think of the wonderful fellowship our church has had together. Always hoping some things stay the same!)
In a small bowl, combine butter, lemon juice and spices. Toss with pasta. Sprinkle with cheese and serve immediately.
In small bowl, combine walnuts, cinnamon and 1/2 cup sugar; set aside. Preheat oven to 350°. Grease 9-inch tube pan with removable sides.
Preheat oven to 325°. Heat butter in a deep pot that has a well fitting cover available that is oven proof. Saute onions in pot and butter until transparent. Add a third of the meat and stir on almost high heat for about 2 minutes. You are not trying to brown the meat, just change its surface from red to white. Add half the remaining meat to the meat in the pot and repeat process until all the meat is cooking in the pan and then stir and cook about 4 more minutes.
Mix and press crushed cookies and melted butter into buttered 9 x 13-inch pan. Freeze until frozen. Spread softened ice cream over frozen crust and freeze again until frozen.
The night before, spread cream cheese on ham. Roll up into logs. Refrigerate on large tray.
Cut bread loaf in half; roll each half into a square. Sprinkle with garlic powder and pepper. In a frying pan, crumble up sausage and add chopped pepper and onions until done. Drain. Mix with 3/4 of the beaten eggs. Put 1/2 of sausage mixture in middle of each square of bread. Put grated Mozzarella cheese on top and fold bread up letter style. Brush sides of bread with egg mixture to seal edges. Baste top with butter and sprinkle with sesame seed. Bake at 350° for 30 minutes or until brown.
In a mixing bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly into a greased 13 x 9-inch pan. Bake at 350° for 15 minutes. In a bowl beat milk, egg, vanilla and salt. Stir in toffee chips and pecans; spread evenly over baked crust. Bake for another 20 to 25 minutes or until lightly browned. Cool, then refrigerate. When thoroughly chilled, cut into bars. Store in refrigerator. Makes 4 dozen.
Combine carrots, onion and water in a large saucepan. Cook over medium heat, stirring until liquid has evaporated (about 10 minutes). Add V-8, undrained tomatoes, beans, chili powder, garlic and parmesan cheese. Bring to a boil, add uncooked macaroni and cook for about 8-10 minutes or until macaroni is tender. If mixture is too thick, add additional V-8 juice or if it is too thin, boil until it is thicker. Ladle into bowls with yogurt and red pepper flakes on top. Toppings: plain nonfat yogurt and/or crushed red pepper flakes.
Prepare Creamette noodles according to package. Brown hamburger. Drain. Mix hamburger in sauce and mushrooms. Add salt, pepper and garlic to taste. Mix egg with cottage cheese. Layer in large greased pan: noodles, hamburger mixture and cottage cheese (spread onto meat). Spread Cheddar and Mozzarella cheese on top. Should have 2 layers.
In a heavy soup pot, heat oil over medium heat. Add onions and garlic; saute for 2 to 3 minutes or until slightly softened. Stir in curry and cumin and cook for 1 minute. Add chicken stock, cider, rice and squash; bring to a boil. Reduce to low heat and cover, then simmer for 30 to 40 minutes, or until squash is tender. Pour mixture through a strainer set over a large bowl. Puree the solids in a food processor or blender until very smooth. Return the puree and liquid to the saucepan. (May be prepared to this point and stored, covered, in refrigerator for up to 2 days.) To serve, heat gently and season with salt and pepper. In small bowl, stir together yogurt and milk and add a tablespoon to each serving, drawing a knife through to make swirls. Serves 8.
Brown beef and garlic in oil; add tomato sauce, tomatoes and seasonings. Simmer, covered for 15 minutes. Fill casserole with alternating layers of noodles, Mozzarella cheese, Ricotta cheese, meat sauce and Parmesan cheese, ending with sauce. Sprinkle with Parmesan cheese. Bake at 375° for 15 to 20 minutes.
Cut broccoli in flowerets, discarding the thick stems. Toss together broccoli, green onions, bacon and sunflower seeds. Mix together remaining ingredients and stir into broccoli mixture. Refrigerate until serving.
Preheat oven to 350°. Mash bananas with potato masher; set aside. Cream shortening and sugar well. Add eggs and beat well. Sift flour with salt, baking powder and baking soda. Add flour mixture alternately with bananas to sugar mixture. Mix until well blended. Stir in walnuts. Pour batter into 1 large or 2 small well-greased loaf pans. Bake for 50 to 60 minutes.
Thaw and soften dough. Blend melted butter, egg, garlic powder, parsley and salt. Cut off pieces of dough about the size of small walnuts. Dip into butter mixture. Place pieces of dough into greased pans until all dough is used. Cover; let rise until doubled in size. Bake at 375° for about 30 minutes. Brush with melted butter or margarine.
Rinse peas in hot water and drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing and mustard; pour over salad. Toss gently and chill. Can make the day ahead and refrigerate. Serves 6 to 8.
Mix all ingredients. Heat over medium heat until piping hot, stirring occasionally (do not boil). Serve with oyster crackers.
Chop the steak into chunks about 1-inch. Place in bottom of casserole. Put in barbecue sauce, then carrots and onions. Bake in 350° oven for about 25 to 30 minutes or until done.
Saute onions in butter, add hamburg and brown. Drain off fat. In 2-quart casserole dish, add hamburg, salt, ketchup, mustard, vinegar and beans. Mix well and cover and bake at 400° for 30 minutes.
Soak gelatine in water. Add to hot soup. Put in cheese, salad dressing, shrimp, salt and pepper. Beat until smooth. Cool. Add onion and celery. Pour into oiled mold. Serve with crackers.
Cut Milky Way in half and wrap with crescent roll. Bake according to crescent roll directions and roll in confectioners sugar.
Boil potatoes in skins. Cool and shred coarsely. In greased casserole dish, alternate layers of potatoes, butter, cheese, onion, sour cream, salt, pepper and parsley. Bake at 350° for 1 hour.
Drain juice from pickles, saving 2/3 cup. Put pickle juice, sugar, water, vinegar and spices in a large 3-quart saucepan and bring to a boil. Slice pickles in 1-inch slices and put back into jar. When vinegar mixture has cooled to lukewarm, pour over pickles. Replace lid and shake well. Put in refrigerator. Each day for 10 days, shake pickles to distribute spices. After the 10 day period you will have great pickles. These make a nice gift, especially for the holidays.
In saucepan, combine soup and milk. Cook as directed according to can. When soup is just about done cooking, add bacon pieces and chives. Stir until well blended. When soup is hot, add shredded cheese and stir until all the cheese has melted.
Beat the cooking oil, sugar, eggs and vanilla well. Add apples, then flour, soda, salt and pecans last. Bake in a loaf or tube pan for 1 hour at 300°.
Soften cream cheese. Combine with sugar and peppermint extract in food processor, using steel blade. Batter will be very stiff. Divide batter and beat the desired color into each half. Pinch off enough dough to make marble size balls. Roll in your hand. Place balls in a single layer on a tray. Air day 30 minutes. Press each dough ball into a small mint mold. Immediately pop from mold and place in single layer to air dry overnight. Makes about 5 or 6 dozen. May be frozen, but will keep in refrigerator several weeks. May be chilled, but are better at room temperature.
In large bowl, mix sugar with flour, cinnamon, cloves, salt and soda. In a separate bowl, mix eggs, vegetable oil and apricot and prune baby food. Mix all together with dry ingredients. Pam or grease tube pan and bake at 350° about 50 minutes or until light brown.
Grind the cranberries. Add the juices from oranges and lemon. Add sugar and let sit overnight in refrigerator. Next morning, mix jello with boiling water and let cool. Add the cranberry mixture and crushed pineapple to the jello. Chill.
In a large pot over medium heat brown flour in oil until dark brown (not burned), stirring constantly. Add onions, peppers and celery and saute until tender. In a large bowl add tomatoes crushed up and water. Season to taste. Add to roux-vegetable mixture. Add consomme and okra and bring to a boil. Then reduce heat to simmer for 30 minutes. Add shrimp; bring back to a boil for 2 to 3 minutes. Reduce back to medium heat for 15 minutes. Then add crabmeat and simmer for 5 minutes, stirring gently. Turn off burner and cover with lid. Serve with rice.
Shred cabbage. Chop onion. Mix. Top with 3/4 cup sugar. Boil vinegar, oil, 2 teaspoons sugar, mustard and celery seed. Cool. Pour over cabbage mixture. Stir. Refrigerate 6 hours. Keeps a long time in Tupperware.
Mix first five ingredients well, then add bananas, mixing well. Pour into bundt pan and bake 1 hour at 350 degrees or until done. Take from oven and make glaze.
Heat oven to 350°. Combine first 9 ingredients in large bowl, stirring well. Pour into greased and floured 8-inch square pan. Combine coconut, pecans, 1/4 cup baking mix, brown sugar and 2 tablespoons softened butter. Sprinkle over batter. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Combine powdered sugar and 2 to 3 teaspoons milk; drizzle over warm cake. Cool completely before serving.
Mix all ingredients together, except flour. Mix flour in slowly, maintaining a smooth consistency. Knead for 6 minutes.
Mix cabbage, green peppers and tomatoes with salt and let stand overnight; drain. Tie mixed whole spices in a cheesecloth bag and add to sugar and vinegar. Simmer for 20 minutes. Add all other ingredients and simmer until mixture is hot and well seasoned. Remove spice bag. Pack in hot canning jars and seal at once.
Add butter and sugar to milk. Add yeast, eggs, salt and flour; beat well. Let rise until double in bulk. Roll out to oblong shape. Spread with melted butter; sprinkle with brown sugar and cinnamon. Add raisins, if desired. Fold in half; cut into strips. Roll into rolls, twisting as you go. Let rise until very light. Bake at 350° for 20 to 25 minutes.
Mix all ingredients together. Place in greased casserole dish and cover. Bake for 30 minutes at 350°.
Mix all ingredients and pour into 9-inch pie crust. Bake 45 minutes at 375°.
Cook ground beef until brown, drain. Put beans, tomato paste and 4 cans water. Add other ingredients. Cook for about an hour on low.
Beat egg slightly with fork. Add rest of ingredients and mix until combined. Put in greased muffin cups. Bake at 375° for 18 to 20 minutes. Makes 6.
Cream shortening, sugar and vanilla extract. Beat in egg yolks and orange juice. Combine flour and salt; mix in 2 cups at a time until dough is soft. Add flour if needed. Wrap in waxed paper and refrigerate overnight. Roll out chilled dough to 1/4-inch thickness. Use a star cutter to cut out shapes. Use thimble to cut out 5/8-inch centers (these are the top cookies). Gather dough scraps and roll out to 1/4-inch thickness. Cut out stars and put onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool and fill with jam. Sift confectioners sugar on top.