HumbleIntelligence/food-ner-1-Million huggingface dataset:
Color 1/2 of the dough with red food coloring. Roll dough in 1-inch balls, then in logs. Twist 1 red and 1 plain log together in shape of a cane. Bake at 375° for 7 to 8 minutes. Dust with powdered sugar when they come out of the oven.
Cut the peppers in pieces big enough to skewer. Combine the first set of ingredients and pour half of it over the potatoes, shallots and baby artichokes in a roasting pan and the other half over the rest of the vegetables in another dish. Marinate for 4 hours. Preheat the oven to 400°. Bake the vegetables in the roasting pan for 30 minutes or so, basting with the juices every 5 or 10 minutes. Remove from the oven and add to the vegetables in the bowl along with the marinade. Using bamboo skewers, thread the vegetables and sprinkle with extra fresh rosemary. Broil or grill the vegetables about 6-inches from the heat until the peppers are blistered and the tomato skins split, about 6 minutes on each side.
Combine thoroughly, serve with raw carrots, celery, broccoli flowerets, mushrooms and other raw vegetables. Approximately 40 calories.
Bake shell for 10 minutes in a 375° oven. Remove shell and reduce temperature to 325°. Melt chips and beat with remaining ingredients, except nuts, until smooth. Add nuts and pour into shell. Bake for 35 to 45 minutes or until center is set.
In large bowl, mix dry ingredients. Beat in oil, eggs and plums. Beat with mixer 4 minutes, until well blended. Fold in nuts. Makes 1 tube pan cake or 2 large loaves and 4 small loaves. Bake at 325° for 1 1/4 hours (less for small loaves).
Mix all together and simmer on low heat for 2 to 3 hours. Serve with hot dogs and onions on a bun.
Boil butter or oleo, sugar and milk for 1 minute, no more, as it gets sugary. Turn off heat. Add to hot mixture the remaining ingredients. Mix all ingredients together well and drop on wax paper or greased pan. Great.
Mix equal parts of grape juice and Sprite or ginger ale (may use sugar-free). Freeze extra juice to be used in punch instead of ice. Do not mix punch too far ahead of time. Keep covered until time to be used.
Pat out the size of a walnut. Bake until brown. Peanuts are good instead of coconut. Bake at 350° for 10 to 12 minutes.
Cut tops from peppers and remove seeds. Place in boiling water for 3 minutes. Remove and drain. Rub outside with oil. Brown beef in skillet with oil, onion and garlic. Pour off any grease. Mix with rest of ingredients and stuff peppers. Bake 25 minutes at 300°. Serves 6.
Blend the cream cheese, cottage cheese and 1/2 package taco seasoning together with mixer. Put in oval mound on serving platter. Chop the green pepper, tomatoes and onions. Spread over cream mixture. Sprinkle other half of taco mixture over all. Top with cheese and olives. Serve with Doritos or taco chips. Serves 8 to 12. Very pretty dip.
Cream shortening and sugars. Add eggs and vanilla. Beat well and add flour, sifted with salt and soda. Add oatmeal and nuts. Mix well and form in long rolls, chill thoroughly. Slice and bake at 350° for 10 minutes.
Boil the butter, sugar, orange juice and rind for 6 minutes, stirring constantly. Place 1 Tbsp. mixture into each well greased muffin cup. Soften yeast in 1/2 c. warm water. Combine sugar, shortening, salt and boiling water in large mixing bowl. Add 3/4 c. cold water. Cool to lukewarm Blend in the eggs and yeast. Gradually add flour to form stiff dough; beat well. Toss on well floured surface until no longer sticky. Roll out one-third at a time on floured surface to a 12 x 10 inch rectangle. Brush with melted butter. Roll as for jelly roll, starting with 12 inch edge. cut into 1 inch slices. Place in muffin cups, cut side down. Let rise in warm place until light, 45 to 60 minutes. Bake at 375° for 15 to 20 minutes. Cool 30 seconds, then invert, allowing sauce to drain onto rolls.
Brown ground beef with bacon in skillet, stirring until crumbly; drain. Combine with remaining ingredients in a 9 x 13-inch baking pan. Mix well. Bake at 325° for 50 to 60 minutes or until heated through. Yield: 8 to 12 servings.
Rub chicken with garlic; sprinkle with salt. Broil or grill chicken until cooked through. Drain pineapple juice into large saucepan. Combine with honey, lime juice, soy sauce and cornstarch. Cook, stirring, until thickened. Add pineapple slices. Heat through. Serve pineapple and sauce with chicken. Sprinkle with lime peel. Serves 4.
Combine chicken, celery, pineapple and nuts. In a small bowl, combine lemon juice and mayonnaise. Add to chicken mixture and mix lightly, adding more mayonnaise if necessary. Cover and chill well before serving. Serve on lettuce leaves, if desired. Makes 6 servings.
Saute in butter the onion, garlic and mushrooms. Add flour, salt, oregano and pepper. Mix well. Add half and half and cook until thickened. Add crab; heat thoroughly. Serve over your favorite pasta with Parmesan cheese and parsley. Serves 4.
Preheat oven to 375 degrees. Brown onions in butter. Add flour and brown lightly to make a sauce. Add milk and stir well. Add diced chicken, peas and carrots.
Cook beef until brown. Drain. Add spaghetti sauce and heat through. Set aside. Preheat oven to 350°. Combine cottage cheese and sour cream in medium bowl and blend well. Spoon 1 1/2 cups meat sauce into bottom of a 9 x 13-inch pan. Place 4 uncooked noodles over sauce, half of the cheese mixture, 4 slices Mozzarella cheese, half the remaining meat sauce and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining cheese. Pour water around sides of pan. Cover tightly with foil. Bake 1 hour. Uncover and bake 20 minutes more or until bubbly. Let stand 15 minutes before cutting.
Line sheet cake pan and a regular cake pan with graham crackers. Bring to a boil the oleo, butter and sugar; boil for 1 minute. Add nuts and pour over graham crackers. Bake at 250° for 10 minutes. Cool and serve.
Cream shortening, egg and sugar. Add flour and vanilla. Spread mixture on greased cookie sheet. Pat out until mixture is thin (almost covers cookie sheet). Bake in 350° oven for 15 to 20 minutes. Melt 1 large chocolate bar in double boiler. When cookies cool slightly pour chocolate and spread. Cool and cut into squares.
Prepare hens. Split the breast (don't cut all the way; leave the back whole). Place hens in a browning bag. Prepare Rice-A-Roni by directions on box (do not let it get too brown). Cook about 3 minutes.
In beater, put milk and lemon juice. Beat until thick. Add Cool Whip and beat until it almost stands in peaks. Put in graham cracker crust and sprinkle some graham crumbs on top. Refrigerate for about 2 hours.
Place beef roast in a lightly greased 13 x 9 x 2-inch pan and cover. Bake at 325° for 30 minutes. Drain cherries, reserving syrup. Set cherries aside. Combine cherry syrup, brown sugar, orange juice and cloves in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Set aside. Make shallow cuts in roast in diamond shape designs and brush with cherry mixture. Secure orange slices and cherries on roast with wooden picks. Brush fruit with cherry mixture. Cover and bake 30 minutes, brushing every 10 minutes with remaining cherry mixture. Yield: 10 to 12 servings.
Lightly toss first 6 ingredients. Shape into 18 meat balls. Brown in oleo. Reduce heat and simmer 8 minutes. Remove meat balls. In pan drippings, saute onion and drained mushrooms. Remove from heat. Stir in mushroom soup. Add meat balls. Simmer until thoroughly cooked. Stir in sour cream. Cook stirring over low heat for 3 minutes. Serve over rice.
In mixing bowl, stir together the corn, flour, sugar, salt, pepper and milk. Fork in beaten egg yolks, then fold in beaten whites. Pour into a buttered 1-quart casserole. Dot top with butter. Bake, uncovered, in a moderate oven (350°) for about 45 to 50 minutes just until middle is set.
Mix sugar, flour and eggs; beat until fluffy. Add milk and vanilla. Beat well and pour into unbaked pie crust. Sprinkle with nutmeg. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 45 to 50 minutes. This makes two 9-inch pies.
Cook the hamburger meat in a skillet or in the oven until it is done. Drain the grease; then scramble the meat into small pieces. Put the meat into a large mixing bowl. Add cheese, beans, catsup and water. Mix thoroughly and pour into a large baking dish. Bake for one hour at 350°. At the end of this time, remove the casserole from the oven and stir the mixture to make sure all the cheese is melted. (Since ovens vary, you may need to bake the dish another 15 minutes.) When the cheese is melted throughout, place crisscross strips of cheese on top for decoration. Bake 5 minutes.
In Dutch oven or large saucepan, bring 1/2 cup chicken broth to a boil over high heat. Add the onions and garlic; reduce heat to medium. Cover and simmer for 4 to 5 minutes. Add the black beans, tomatoes, remaining 4 1/2 cups broth and cumin and bring to a boil. Then reduce heat to low; cover again and simmer for 20 to 25 minutes. After simmering, pour half the soup into a food processor or blender and puree until smooth. Transfer back to the Dutch oven/saucepan; heat until hot and stir in cilantro and salt to taste. In a small bowl, combine diced cheese and peppers.
Blend first 3 ingredients. Add next two ingredients. Heat bacon drippings in an iron skillet; pour half into cornmeal mixture. Use rest for cooking. Bake at 450° until brown.
In shallow bowl combine eggs, milk and vanilla. Dip bread slices into egg mixture, coating all sides; let bread soak in mixture until as much liquid as possible has been absorbed. In 12-inch nonstick skillet, over medium-high heat, heat oil (or margarine). Add bread and pour an equal amount of any remaining egg mixture over each slice. Reduce heat and cook until bread is browned on underside; turn slices and brown other side. Transfer toast to a baking sheet; cool slightly, then freeze. Once frozen, wrap toast slices individually or stack and wrap, using 2 sheets of wax paper between each slice to separate. To serve, reheat in toaster or in 350° oven. Can be frozen for up to 2 weeks. Makes 4 servings.
Mix sugar and flour in large bowl. Mix oleo, cocoa, oil and water in pan and bring to a boil. Pour over flour and sugar. Add buttermilk, cinnamon, salt, vanilla and eggs, mixing well. Bake at 400° for 20 minutes or until done in 13 x 9 x 2-inch pan.
Preheat oven to 350°. Put rice in baking dish. Cover rice with water. Pour 1/2 jar picante sauce in rice and mix well. Lay chicken pieces on top of rice mixture. Pour remaining picante sauce over chicken. Bake at 350° for 1 to 1 1/2 hours or until chicken is done.
Cream butter and sugar. Add eggs, buttermilk and jam. Mix well. Fold in sifted dry ingredients with butter mixture. Add nuts. Pour into 3 greased and floured cake pans. Bake at 350° for 25 minutes.
Cook bacon until crisp; place bacon on paper towel to soak excess grease. Crumble bacon. Reserve 2 tablespoons bacon grease and put in skillet. Get it fairly hot. Add ham, onion, celery and garlic; cook until onions start to look transparent. Pour ham mixture and bacon into a pan; add green beans with juice. Cover pan and simmer on low heat for 1/2 hour. Add seasonings; continue to simmer over low heat until most of liquid is gone.
Make cake mix; bake and then cut cake into squares. Mix dry pudding, dry Dream Whip and milk with electric mixer until thick and fluffy. Mix orange juice and Kahlua; put aside. Put 1/3 of the cake pieces in bowl you are going to serve in. Sprinkle with 1/3 of Kahlua mix. Add 1/3 chocolate mixture. Sprinkle with 1/3 of chocolate chips. Top with one container of Cool Whip or until completely covered. Repeat these steps two more times. Garnish with cherries and chill for several hours.
Combine quick oats and water, let stand 20 minutes. Mix together brown and white sugar, butter, egg, flour, soda, cinnamon and vanilla. Bake at 325° for 40 minutes.
Dissolve strawberry jello in 1 cup boiling water. Cool. Add remaining ingredients and mix. Double recipe if desired.
Into pan (I like to use an electric skillet) pour olive oil, shrimp, garlic powder and onion powder. Saute until shrimp are heated through. Add cocktail sauce and stir. Add frozen veggies. Stir together until heated thoroughly. Serve immediately while hot.
Put salted pasta water on to boil. Saute onion and garlic in butter until tender, but not brown. Add juice from clams, oregano, salt and pepper. Cook until reduced to 1 cup-about 5 minutes.
Chop vegetables in food processor. Add cream cheese, lemon juice and enough mayonnaise to spread. Add salt and pepper.
Spray or butter a 2-quart pan. Mix drained and rinsed sauerkraut, onion and sour cream. Pour into pan to cover bottom. Crumble a layer of corned beef on top. Grate or thinly slice Swiss cheese on top of corned beef. Toast rye bread and crumble on top until well covered. Drizzle butter over all. Bake at 350° for 35 to 40 minutes. Serves 4 to 6.
Turn meat in flour, salt and pepper, then brown in skillet in hot oil. In crock-pot, mix together 1/2 cup flour with 6 cups water. Stir in spices and Kitchen Bouquet, plus 2 teaspoons salt. Add meat to gravy and cook on low for 6 hours.
Cook beans as directed. Add Cheez Whiz and stir. When cheese is	melted, add remaining ingredients except onions. Bake at 375° for 30 minutes. Top with onion rings and bake until hot.
Grease baking sheet heavily. Combine sugar, corn syrup and salt in 2-quart glass container. Stir in peanuts. Microwave on High until light brown, usually 8 to 10 minutes, stirring once or twice with a wooden spoon. Stir in the remaining ingredients, saving soda for last until light and foamy. Quickly spread on baking sheet. Spread as thinly as possible for more brittle candy. Butter may be used to prevent this from sticking to the spoon. Cool candy and break into pieces. Do not touch this with fingers; it will be very hot!
Put ingredients in a double boiler over boiling water. Cook for 7 minutes, beating constantly with an electric mixer. Remove from stove and add your favorite flavoring. Then spread on top and sides of cake.
Mix and sift dry ingredients together. Place egg yolks and whites in separate bowls. Beat egg whites until they form peaks. Beat egg yolks until lemon colored. Stir in milk. Combine milk and egg mixture with dry ingredients and beat until smooth. Add shortening and fold in egg whites. Ladle or pour batter onto hot waffle iron and bake until brown. Makes 6 large waffles or more.
Brown ground beef; drain. Add above ingredients and simmer in pan for 30 minutes. Serve on buns.
Add cold water to soften gelatine. Add boiling juice or water, fruit and sweetener; place in refrigerator until it starts to jell (about 1 1/2 hours). Fold in 1 package whipped Dream Whip and angel food cake that has been broken in small pieces. Press down in large bowl; place in refrigerator until firm. Remove from mold and frost with other package of Dream Whip.
Add as many of the combinations as you want or use your favorite items to make a nutritious snack for a hike. Any dried fruits can be used.
Mix on medium speed the melted butter, vanilla, sugar and buttermilk. Add flour, baking soda and salt; stir in oats. Mix well. Drop by teaspoon onto greased cookie sheet, 2 inches apart. Dip fingers into water; press dough down to 1 1/2-inch diameter. Bake at 350° for 8 to 10 minutes. Cookies will be light golden brown. Remove cookies at once, or cookies will stick. Place on cookie rack. Cool. Store airtight. Makes approximately 10 dozen cookies.
Beat together the first 4 ingredients. Add nuts and zucchini. Combine the rest; stir gently into the zucchini mixture. Bake in 2 loaf pans that are pregreased and floured at 350° for 1 hour.
Cut up broccoli into bite size pieces. Chop onion. Add cherry tomatoes (whole). Slice mushrooms. Add artichoke hearts with oil. Add a little Italian dressing and refrigerate.
Cut up bacon; fry until crisp and drain. Mix all ingredients. Boil 1/2 hour. Put in blender; puree. Salt and pepper to taste. Use as a drink, hot or cold, or as a soup. Can be frozen.
Bake cake according to directions, using a 14 x 10 cake pan. While cake is baking, prepare the instant pudding and refrigerate. Let cake cool and spread pineapple on cake. Combine cream cheese, cool whip and pudding and spread the mixture over the pineapple. Sprinkle with coconut and nuts. Dot with maraschino cherries and refrigerate at least one hour before serving. This cake keeps several days in refrigerator.
Mix all ingredients. Shape into ball. Refrigerate overnight. Serve with crackers or vegetables.
Brown the meat and drain. Add Hunts special sauce and taco seasoning. Simmer for 5 minutes. Add creamed corn. Simmer 5 minutes.
Put all ingredients into blender until well blended. Pour into 9-inch buttered pie pan. Bake at 350° for 45 to 50 minutes. Easy, quick and delicious!
Mix all ingredients at once. Bake, uncovered, 1 to 2 hours or until brown and tender.
Sift dry ingredients together. Combine buttermilk, egg and shortening. Mix well; add pepper and corn. Pour immediately into a pan that has been greased and dusted generously with corn meal and browned. Bake in oven at 400° for 30 minutes.
Slice squash; cook in small amount of water until tender. Drain and mash. Add all other ingredients, except half the cheese and cracker crumbs. Put in casserole dish. Sprinkle rest of cheese and crackers on top. Bake at 350° for 40 minutes.
Heat oils in wok and stir-fry chicken until tender and set aside. Stir-fry scallions and garlic until tender (2 or 3 minutes). Add vinegar, honey and ginger. In separate bowl, blend arrowroot and tamari (soy sauce). Add soy mixture to wok and stir until thickened. Add back the chicken. Coat chicken and serve over brown rice.
Cook figs and sugar slowly for 1 hour; add Jell-O and cook 30 minutes longer. Put in hot, sterile jars and seal.
Boil squash and mash. Saute onion in vegetable oil and add broth to squash. Season with salt, pepper and sugar to taste. Place in casserole and cover with grated cheese. Cook medium oven until cheese is melted and boiling.
Cover peas with a little water and cook until crisp-tender and still a bright green. Do not overcook. Drain and add butter, salt, sugar and tarragon to the pan. Toss gently. Pour cream over the peas; heat through and serve. Serves 6 to 8.
Put Shredded Wheat in large plastic bag and crush with rolling pin; put into large mixing bowl (lightly greased). Melt butter and marshmallows over low heat in double boiler; when marshmallows are completely melted, pour over Shredded Wheat. Mix well; shape into birds nests in muffin pans. Fill with jelly beans. Makes approximately 20 to 22 nests.
Mix flour sugar, salt and cocoa. Add egg yolks and a little milk. Mix until it is smooth. Add remainder of milk and cook on medium high. Add oleo and constantly stir the mixture until it is thick and bubbles. Remove from heat and add vanilla. Pour in baked pie shell. Beat egg whites until stiff peak forms. Add 5 Tbsp sugar and beat again until stiff peak forms. Bake at 350 degrees or until golden brown.
Over a medium-low heat, melt margarine in a saucepan. Add cream to the melted margarine. Measure Parmesan, parsley, salt and pepper; add them to the margarine and cream in the saucepan and stir. To the heated liquids in the saucepan, add the cooked noodles and toss the noodles into the sacue until they are well coated. Keep the noodles warm over a low heat until they are ready to be served. When serving, place the noodles in a bowl with a serving spoon and place the bowl on the serving table.
Mix first 6 ingredients together. Combine and add dressing, mustard and salt. Mix lightly; cover and chill. Serve over lettuce and garnish with tomato wedges, olives, sliced mushrooms and sliced beets.
Cook sugar, flour, egg and juice over low heat. Add butter; cool. Fold in whipped cream and spread on jello. Top with grated cheese.
Using a large bowl, pour dressing over chicken, green pepper, onion, garlic and oregano. Toss lightly. Refrigerate for 15 minutes; drain. Stir-fry chicken mixture until chicken is browned. Stir in tomatoes. Wrap tortillas in dampened paper towels. Microwave on High 45 seconds to 1 1/2 minutes to soften.
Melt tidbits in double boiler. Remove from heat. Stir in chow mein noodles and mix well. Add salted peanuts; mix well. Drop by teaspoonful on waxed paper. Let stand 20 minutes.
Beat 1 cup sugar into egg yolks, then stir in milk. Cook over medium heat, stirring. Beat 3 tablespoons sugar into egg whites until they peak. Mix whipping cream, cinnamon, pumpkin and vanilla. Add to milk. Cool 3 hours. Top with egg whites. Add dash of nutmeg. Serves 8. A holiday delight! Enjoy!
Prepare the day ahead. Mix together the first 5 ingredients. Press on foil; spread to about 1/3-inch thickness. Should measure approximately 5 x 10-inches. Refrigerate several hours. Chop the drained oysters. Spread along center of cheese mixture. Roll up jell-roll style. Sprinkle with parsley flakes. Wrap and refrigerate overnight. Serve with wafers or any other crackers.
In heavy skillet melt butter. Add pecans and cook until warm and well coated with butter. Then spread out on large baking sheet and toast 10 to 15 minutes in 300° oven. Place on paper towels with newspaper underneath. While hot, salt; turn and salt again.
Mix mayonnaise and sugar and set aside. Fry the bacon until crisp. Drain it on a paper towel. Crumble the bacon. Shred the sharp cheese. Combine lettuce, celery, green peppers, onions, peas and mayonnaise mixture. Sprinkle the crumbled bacon and cheese on top. Cover and put in refrigerator to cool. Let set for a while. Great cover dish.
Slice bananas in bottom of crusts. Whip the 2 packages of Dream Whip or use Cool Whip. Blend sugar and cream cheese. Mix with Dream Whip or Cool Whip. Pour over bananas. Top with pie filling. Makes two pies.
Combine all ingredients and bake at 300° for 30 minutes. Freezes well.
Cream the butter and sugar. Add egg and mix thoroughly. Add dry ingredients which have been sifted together. Add extract and coloring, if wanted. Put through a cookie press and bake in 400° oven for about 8 to 10 minutes. Be careful to watch so cookies don't get too brown.
Cut cookie dough into slices 1/8-inch thick. Line a 14-inch pizza pan with cookie slices overlapping slightly. Bake at 375° for 12 minutes. Cool. Combine softened cream cheese, sugar and vanilla, mixing until well blended. Spread mixture over cookie crust. Arrange fruit over cream cheese layer. Glaze with combined marmalade and water. Chill. Cut in wedges to serve. Serves 10 to 12 people.
Combine all ingredients; mix well. Make into roll and refrigerate for at least 24 hours. Slice and serve with whipped cream, if desired.
Combine potato flakes, hot water, sugar, salt and shortening. When lukewarm, sprinkle with yeast. Add eggs and flour to knead. Let rise twice. Make into 5 loaves and let rise in greased pans. Bake at 350° until nicely browned.
Mix powdered sugar, Crisco, margarine and milk together. When fluffy, add vanilla, salt and lemon juice. Mix well. If you desire, color; add your food coloring.
Sift dry ingredients into large bowl. Make a well in center and break eggs into it. Add oil, vanilla, bananas and last the pineapple with juice. Stir, do not beat, until well blended (under mixing will ruin cake). Pour batter into well greased (9 or 10-inch) tube pan. Bake at 350° for one hour and 20 minutes. Cake will crack on top. Set pan on rack to cool. Run knife blade around edges of pan and turn out to cool.
Heat first 4 ingredients on low heat until all blended. Remove from heat and add 4 egg yolks, one at a time. Add 1 teaspoon vanilla. Fold in 4 beaten egg whites. Pour in cooled pie shell. Serve at room temperature with whipped cream.
Saute onion and garlic in butter. Add potatoes and carrots. Cook 10 minutes. Add stock and dill; simmer until vegetables are tender. Puree the vegetable mixture adding cream cheese. (A hand blender will allow you to blend in the same pan you are cooking in.) Stir in milk and Cheddar cheese. Serve with bread and salad for a delicious meal.
Mix all together and drop by spoonful into hot oil and fry like hush puppies.
Heat sweet milk; add butter. Add salt and pepper; bring to boil. Add oysters without juice. Cook on low heat until the edges begin to curl.