HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together last 3 ingredients and let set for 1/2 hour. Cut up broccoli into small flowerets and cut up good part of stem into small pieces. Place broccoli, raisins, peanuts and red onion in bowl. Add dressing and gently toss together. Chill. It's better to make a day before.
Prepare vanilla pudding according to directions on package. Add peanut butter (while pudding is hot) to pudding and stir until smooth and dissolved. Pour pudding into the two graham cracker crusts. Store in refrigerator until cool. Add Cool Whip to the top of each pie. Keep refrigerated. Makes two pies.
Place about 3 tablespoons of oil into a large frying pan with 5 or 6 whole cloves, 3 or 4 peppercorns, 4 or 5 whole cardamon seed that have been popped open or 1/8 teaspoon ground cardamon, 2 or 3 pieces of whole cinnamon sticks, 3 sliced medium onions, 2 garlic cloves and 1-inch fresh ginger root, cut up finely. Fry for 2 to 3 minutes to bring out the flavor and add cut up chicken pieces, then fry for another 5 to 6 minutes. Add 1 teaspoon turmeric powder, 1 teaspoon ground coriander, cleaned and washed rice and enough liquid to make 4 cups. Put on a tight lid and cook until the rice is almost finished and then add 6 tablespoons yogurt. Mix thoroughly and continue cooking until the liquid is absorbed and rice is tender. (Add liquid if necessary.) Serve on platter; garnish with fried onions (crisp), almonds, raisins and coconut slices.
Toss peanuts and noodles together in a 2-quart glass casserole. Melt butterscotch pieces in a 1-quart glass measuring pitcher in microwave oven (about 3 minutes at High). Stir until smooth. Add to peanut mixture and toss gently until coated. Drop from a teaspoon onto waxed paper. Chill to harden. Makes 36 pieces.
Brown onions in oil until tender. Add remaining ingredients and cook. The longer you cook the sauce, the better it will taste.
Cream together butter and sugar, then add egg, vanilla and extract. Sift flour and baking powder. Add to creamed mixture. Add any color food coloring. Don't chill. Press out with cookie press onto ungreased cookie sheet. Bake at 400° for 8 minutes.
Butter bottom of a 9 x 13-inch dish. Line with marshmallows. Melt Candy Quic. Add pecans. Pour over marshmallows.
Preheat oven to 400°. Line a 9-inch pie pan with pastry. Fill with rhubarb and strawberries tossed together. Combine sugar and flour and sprinkle over rhubarb and strawberries. Shake the pan to distribute the sugar. Dot with butter.
Combine flour and salt. Add butter and eggs. Mix and form a stiff dough. Roll out and cut into strips and squares. Drop into broth that is boiling. When all dumplins are added, cover and turn burner off and allow to remain covered for 15 minutes. Season with salt and pepper. Serve.
In a large saucepan, cut chicken into bite size pieces. Cook chicken with oil, onions and garlic until tender. Add other ingredients and bring to a boil. Cover and simmer for 30 minutes. Serve with tortilla chips and top with Monterey Jack cheese, shredded.
Boil sugar, vinegar and oil for 2 to 3 minutes and stir well. Pour over chopped vegetables in large bowl. Add drained vegetables and stir well. Keeps well in the refrigerator.
Preheat oven to 450°. Heat small saucepan of water to boiling. Add broccoli to pan and cook 2 minutes; drain. Combine Ricotta and Mozzarella in small bowl. Spread over prepared pizza crust, leaving 1-inch border. Arrange 1/4 cup broccoli in center, then arrange remaining broccoli around edge of Ricotta. Spoon tomato sauce over exposed Ricotta mixture. Sprinkle with Romano or Parmesan cheese. Bake pizza 10 minutes. Cut into 8 wedges.
Whisk eggs, milk, salt and pepper. Pour into skillet, stirring until softly scrambled. Crumble in bacon. Stuff pitas with cheese and then eggs.
Cook potatoes and mash. Beat cream cheese in mixer until smooth. Add potatoes and rest of ingredients and beat until well mixed. Spoon into buttered casserole. Cover. Refrigerate overnight.
Cook noodles as directed on package; drain. Saute garlic and vegetables in butter in skillet or saucepan until crisp-tender, about 5 minutes. Add noodles and heat gently. Makes 4 servings.
Mix in order in punch bowl. Serves approximately 25 (6-ounce) beverage cups. Punch color can be changed by the flavor of Hawaiian Punch used.
Blend all ingredients except brown sugar and nuts in large mixing bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or when cake springs back and pulls away from sides. Do not underbake. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake.
Melt butter in pan you bake corn in. Beat eggs well and add both cans of corn, sour cream. Mix well.
Mix oleo, flour and chopped nuts together and spread in 9 x 13-inch pan and bake at 350° for 15 minutes. Cool.
Combine oil, dressing mix and spices together and let stand for one hour. Place crackers in airtight container. Pour oil mixture over crackers and shake well. Leave crackers covered for at least 24 hours, shaking occasionally.
To make white sauce, put 6 tablespoons butter or margarine in a saucepan and heat until melted. Remove from heat and add 1/4 cup plus 2 tablespoons flour, slowly stirring to make a smooth paste. Return to heat and slowly add 3 cups milk while stirring constantly. Reduce heat and simmer 1 minute.
Mix the first 7 ingredients in order given; have ingredients at room temperature. Mix spices with 2 cups of flour. Add to first mixture; mix well. Add remainder of flour, one cup at a time, mixing well. Dough will be very stiff. Chill. Take a small piece of dough and roll between hands and board into round, pencil-like shape, about 1/2 inch in diameter. Slice off 1/4 to 1/2-inch pieces. Lay on lightly-greased cookie sheet and bake at 375° for 6 to 7 minutes.
Saute together the onion, green pepper and margarine. Add the eggs, creamed corn, kernel corn and corn muffin mix. Pour into a 2-quart dish. Top with sour cream and shredded cheese. Bake at 350° for 45 minutes.
Dissolve yeast in warm water. Add sugar, salt and melted Crisco. Then add flour. Roll out on floured wax paper and cut into biscuit size. Let rise 45 to 60 minutes. Bake in 425° oven for 15 to 20 minutes or until brown on top. Makes 12 biscuits.
Heat oven to 400°. Cook beef or turkey and 1/2 c. of the onion in 10-inch skillet until meat is brown; drain. Stir in barbecue sauce. Spoon into ungreased 13 x 9 x 2-inch baking dish; sprinkle with cheese. Stir baking mix, milk and eggs until blended. Pour over meat mixture. Sprinkle with remaining onion. Bake 25 - 27 min. or until crust is light golden brown. Makes 8 - 10 servings.
Use extra butter to grease a 13 x 9 x 2-inch baking pan. Cut bread into 1-inch thick slices and arrange in one layer in bottom of pan. In a large bowl, beat eggs with remaining ingredients except butter. When thoroughly mixed, pour over bread in pan. Cover with foil and refrigerate 4 to 36 hours.
In a large skillet, saut onions over medium heat in butter until golden on edges. Remove onions from pan. Brown the chicken breasts in remaining butter and return onions when chicken is lightly browned. Add paprika and chicken broth. Cover skillet with well fitting lid and lower heat. Cook for about 30 to 45 minutes, checking to make sure broth is not completely cooked out. When broth has reduced by about 50 percent, add heavy cream and remove from heat. Mix cream with onion, broth and chicken. Add more paprika if mixture is not a beautiful pink/orange gravy. Salt and pepper to taste. Serve over cooked extra wide egg noodles.
Heat first two ingredients until sugar is dissolved. Mix and freeze all but soda. Take out of freezer about 2 hours before serving. Freeze in half gallon container. Add about 1 1/2 quarts to each half gallon. Break up frozen juice with potato masher. Serves 70.
Melt oleo in medium size saucepan. Chop onion in food processor.	Saute onion in melted oleo for a few minutes. Add the Ro-Tel tomatoes and tomatoes that have been chopped in food processor.	Let simmer until a nice dipping consistency. Add Velveeta cheese that has been cubed. Cook until cheese is melted, being careful not to let burn. Serve with Tostitos corn chips.
Dissolve yeast in warm water. Scald milk; stir in 1/4 cup sugar, salt and shortening. Cool to lukewarm. Stir in egg, half the flour and yeast. Beat with a spoon until smooth. Add enough flour to make a soft dough. Turn out on a lightly floured board and knead until smooth. Place in a bowl and let rise until doubled in bulk. Punch down and let rest 10 minutes. Roll dough into a rectangle; brush with melted butter and sprinkle with cinnamon and sugar. Roll up starting at narrow side; pinch ends and place in a greased 9 x 5-inch loaf pan. Brush top with butter and sprinkle with sugar and cinnamon if desired. Let rise until doubled and bake at 375° for 40 to 45 minutes. Frost, if desired. Yield: 1 loaf.
Combine all ingredients in greased 1 1/2-quart casserole. Mix well. Bake, uncovered, at 375° for 40 minutes or in microwave oven 10 or 15 minutes. Serves 4 portions.
Cook slowly until butter melts. Keep warm. May be used in outdoor barbecuing to baste meat or an oven roast. May be sliced and simmered in sauce. Good with pork, lamb or beef. Sufficient for four of five pounds of meat.
Cream butter and sugar; add mashed bananas and eggs. Sift dry ingredients and combine. Add nuts and vanilla. Bake in greased loaf pan 1 hour at 350°. Serve with cream cheese if desired.
Combine green and red pepper strips and mushrooms in 2 qt. casserole. Add olive oil, garlic, pimento, salt and pepper. Cover.
Blend sugar, flour, salt and add cherries. Mix well. Pour into unbaked pie crust. Add dots of butter. Cover with top crust; cover edges well. Bake 15 minutes at 450°. Reduce to 350° and bake 40 to 45 minutes longer.
Sift together flour and baking powder. Beat egg whites and salt until forms moist peaks. Gradually add 3/4 cup sugar and beat well. In small bowl, beat egg yolks until thick and fluffy. Gradually add 3/4 cup sugar. Stop mixer.
Sift flour with baking powder. Cream the butter, sugar and salt. Add the egg and vanilla; mix well. Add sifted ingredients in small amounts. Mold with cookie press on an ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes about 45 cookies.
Beat eggs and potatoes until frothy. Stir in cheese and seasoning. Shape as desired. Dip in bread crumbs. Fry in shallow, hot fat until brown.
Sift flour, sugar, cream of tartar, salt and baking powder. Cut in shortening. Mix until consistency of corn meal. Store in a sealed container. Yield: 13 cups.
In saucepan, put cocoa, sugar, milk and butter. Boil for 1 minute. Add crunchy peanut butter, quick oats and vanilla. Drop by teaspoonfuls onto wax paper and cool. Makes 3 dozen.
In mixing bowl, cream butter, brown sugar and egg. Stir together baking soda and water; add to creamed mixture. Add vanilla and flour; mix well. Shape into walnut sized balls. Place on greased cookie sheet; flatten with a fork that has been dipped in water. Sprinkle with sugar. Bake at 325° for 15 to 20 minutes or until edges begin to brown. Cool on waxed paper. Yield: 3 1/2 dozen.
In skillet, brown hamburger; drain. Season with salt and pepper. Stir in spaghetti sauce and onion; heat until boiling. Combine Bisquick and milk; beat until stiff but sticky. Drop by rounded tablespoons atop boiling meat mixture. Cover and let simmer about 12 minutes. Do not lift lid during cooking. Serves 4 to 5.
Combine 1/2 of peaches and 1/4 cup milk in blender. Process until smooth. Transfer to a medium bowl. Repeat procedure with remaining peaches and 1/4 cup milk. Set aside. Combine remaining 2 1/2 cups milk and next 3 ingredients. Cook over medium heat 8 minutes, stirring occasionally. Remove from heat; stir in peach mixture and nectar. Pour into container of 4-quart electric freezer. Freeze according to manufacturer's instructions. Yields 1 gallon.
Make crust with 5 heaping tablespoonfuls flour, 1 heaping tablespoonful shortening and water to mix. Roll on cloth (1/2 of mixture), add to half of potatoes and brown in 400° oven. Then repeat with remainder of potatoes. Add top crust and bake. Serve hot.
In large bowl, combine sugar, oil, eggs, flour, zucchini and vanilla. Mix well, then add baking powder, baking soda, oats and salt. Mix well until blended. Fold in nuts. Spoon batter into greased sheet cake pan. Bake at 350° for 20 to 30 minutes or until golden brown. Let cool in pan, then add icing.
Grate Swiss cheese and sprinkle bacon, cheese and onion into a 10-inch pie plate. Place in a blender the remaining ingredients; blend for 15 seconds. Bake in a 400° oven for 35 to 40 minutes. Slice and serve.
Cream together butter, sugar and vanilla. Add flour and salt. Add nuts. Mix all together. Chill 1/2 hour.
Cream butter thoroughly; gradually add sugar. Beat egg yellows and add. Mix soda, salt and cream of tartar with flour and add to batter. Beat egg whites and add. Beat all this with mixture. Now, stir with hands real good as it gets thicker with mixture. Bake in oven at 200° to 250°, depending on how the heat is on your oven. Cut heat back if cake starts browning too quickly. Cook for 3 hours or until cake is done. Bake in deep tube pan.
Preheat oven to 250°. Line 3 baking sheets with parchment or foil. Beat egg whites until they hold stiff peaks. Beat in the sugar one tablespoon at a time. Then add vanilla. Reduce mixer speed to low and add cocoa. Fold in the chocolate chips with a rubber spatula. Drop by rounded teaspoonfuls onto cookie sheets, 1 inch apart and bake for 1 hour. Turn off oven and dry the cookies in the oven 2 hours longer. Store in an airtight container. Makes 40 cookies. You can substitute 1/2 cup chopped nuts for the chocolate chips and add a pinch each of nutmeg and cinnamon.
Clean and cook carrots until done (slice them). Mix remaining ingredients together in blender until well blended. Mix well and pour over cooked carrots. Better the second day.
Set cream cheese out until room temperature. Add whipped cream and cinnamon and mix well. Chill 1 hour.
Brown chicken on all sides in oil; spoon off all but 2 tablespoons drippings from skillet. Add sausage, tomatoes, water, onion, garlic, salt, pepper and bay leaf. Cover; cook over low heat several minutes. Add remaining ingredients, cover and cook 30 minutes longer or until chicken is done and all liquid is gone. Yields 8 servings.
Set cream cheese out to soften. Mix in marshmallow cream and orange juice. Refrigerate until ready to use.
Mix together. Cook over slow heat 10 minutes, stirring constantly. Add 3 cups Rice Krispies and stir well. Spread on a 9 x 13-inch pan that has been sprinkled with powdered sugar. Press firmly into pan and sprinkle top with powdered sugar. Cut into squares. Enjoy!
Shred cabbage to about medium fine; set aside. Fry bacon until crisp. Let drain; break into small pieces. Add cabbage to bacon drippings; saute, stirring constantly. Add vinegar, sugar, salt and pepper. Serve immediately with bacon sprinkled on top of the cabbage. Makes 6 servings.
Boil chicken until done and tender. Pour off all but about 6 cups of broth and set the broth aside. Remove chicken to cool and debone. Add bell peppers, onion and celery; cook until tender. Cook spaghetti in broth until tender, about 10 to 15 minutes. Add soup to spaghetti and broth. Cut Velveeta into pieces; stir until melted. Add extra broth in if needed. (This is great frozen for a second meal.)
In bowl, mix together ingredients; mix well. Turn into a 5 1/2 x 2 1/2-inch buttered pan. Bake at 350° for 40 to 45 minutes until done in center. Let stand 10 minutes. Cut in wedges and serve.
Cook sweet potatoes until soft. Add sugar, eggs, margarine, flavoring, few chopped nuts, raisins and coconut. Spoon out on greased baking sheet. Bake at 375° until set real well. Add colored miniature marshmallows on top and melt them, if desired.
Wash and sort cranberries. Peel orange. Grind all together (I use my food processor). Add sugar. I start with a cup of sugar and add more if it needs it.
Chop the Chinese greens, bean sprouts, green onions, water chestnuts, carrots and mushrooms. Saute the vegetables in cooking oil; do not overcook.
Sift first 5 ingredients together. Add in remaining ingredients. Mix. Bake 3 layers 25 to 35 minutes at 350°.
Mix together the day before serving and refrigerate overnight in casserole dish. Take out 1 hour before baking. Bake at 350° for 1 1/2 hours.
Preheat broiler, heat a charcoal grill until coals form white ash, or preheat gas grill to medium.
Dissolve Jell-O in 2 cups of hot water. Blend in cranberry sauce. Add mandarin oranges (drained) and pineapple with juice and nuts (optional).
Combine first three ingredients in a large heavy saucepan and mix well. Gradually add water and lemon juice, stirring until mixture is smooth.
Melt butter and flour, gradually add milk. When well cooked add corn and well beaten egg yolks. Add salt and pepper, sugar to taste. Fold in egg whites which have been beaten to semi-stiff peaks. Put in 8 x 8-inch baking dish. Bake 30 minutes at 325°.
Cook wild rice according to the directions on package. Pull or chop cooked chicken. Mix soup, mushrooms, onion, mayo, water chestnuts and water. Then add cooked wild rice and chicken. Put in large casserole dish. Bake at 375° for 45 minutes.
Bring to a boil the margarine, cocoa and milk. Remove from fire and pour in 1 box of powdered sugar, vanilla and nuts. Mix, then spread on cake.
Preheat oven to 350°. Place sweet potatoes in a bowl. Add pineapple, juice, butter and spices; blend together. Mix in nuts and pour into oiled baking dish. Top with marshmallows and bake for about 40 minutes. Makes 6 to 8 servings.
Melt butter or margarine in saucepan. Rinse rice in cold water, drain and add to butter. Saute for a few minutes. Add boiling water and salt. Cover, lower heat and simmer 15 minutes or until rice is tender. Rice is done when all water is absorbed and kernels are flaky. Serves 4.
Mix flour, sugar, and chopped nuts in a bowl; set aside. In a small pan, mix butter, cocoa and Pepsi. Bring to boil, then pour over flour mixture. Beat well. Add eggs, soda, mini marshmallows, buttermilk and vanilla. Beat well. Mixture will be thin. Pour into greased 8 x 11 pan. Bake at 350° for 35 to 40 minutes. Ice while hot.
Combine mayonnaise, wine, lemon juice and curry powder in saucepan. Cook over low heat, until warm and mixed well; do not boil. Cook broccoli for 10 minutes. Serve sauce over broccoli and garnish with pimento strips.
Mix butter and sugar, add eggs and beat. Combine with cocoa and add flour; beat until smooth. Stir in nuts and vanilla. Pour into greased pan. Bake at 350° for about 25 minutes.
Blend all ingredients. Pour into pie shells. Freeze. Set out 15 minutes before serving.
Stir together all ingredients. Batter will be thin. Pour into 13 x 9 inch pan. Bake at 375 degrees for 40 minutes or until nice and brown.
Peel and dice potatoes into large chunks. Cook until done. Drain and cool to lukewarm water. Boil eggs to hard-boiled. Peel and chop eggs. Put all ingredients into a large bowl. With both hands, mix all ingredients. Squeeze potatoes until partially mashed and part are small chunks. Chill before serving. Serves 20 to 25.
Place apples in a greased 9-inch square pan. Combine water and lemon; pour over the apples. Sprinkle with cinnamon. Mix together the sugar, flour and salt. Cut in oleo to form a crumbly crust. Add cheese and mix lightly. Spread over the apples. Bake at 350° for 35 to 40 minutes until apples are tender and topping is lightly browned.
Dissolve Jell-O in water. Add cranberry sauce. Stir until smooth. Refrigerate until cool. Add nuts and pineapple. Refrigerate 3 to 4 hours or until firm. Serves 6.
Brown first 3 ingredients and drain excess grease. Add the remaining ingredients, mixing well. Line bottom of casserole dish with tortilla chips. Add a layer of the mixture. Alternate layers of tortilla chips with layers of mixture, but have a layer of tortilla chips on top. Bake at 350° for 30 minutes. Sprinkle with grated cheese and continue cooking until cheese melts.
Combine first 4 ingredients in a large bowl; add cheese and mix well. Make a well in center of mixture. Combine egg, milk and butter; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400° for 25 minutes. May also make as bread; pour into greased loaf pans.
In medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Mix first 5 ingredients together and form into balls or a loaf. Mix together remaining ingredients and pour over meat. Cook 1 hour at 300°, covered, and then 1/2 hour, uncovered.
Combine flour, baking powder, salt, potatoes, margarine and cinnamon in a large bowl, stirring well. Make a well in center of mixture. Combine remaining ingredients, stirring well; add to first ingredients, mixing just until moistened. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 425° for 20 to 25 minutes. Yields about 1 1/3 dozen muffins.
Cut corn from cob, then scrape cob for milk left in cob. Melt butter in skillet, add corn and cook over medium heat for ten minutes, stirring constantly. Add salt, pepper, and sugar and cook five minutes. Stir in cream or evaporated milk and serve.
Brown ground beef until crumbly. Drain off fat. Add remaining ingredients except beans. Mix well. Add beans. Mix, taking care not to mash up beans. Place in a 1 1/2-quart casserole dish. Cover. Bake in a preheated 350° oven for 40 minutes.
This recipe is to be made in two stages. One day before serving, mix the first six ingredients together and chill overnight.
Cream together the first 4 ingredients, adding eggs one at a time. Sift together next 5 ingredients; set aside. Measure water and pumpkin. To the creamed mixture, add a small amount of dry ingredients. (For variety, add 1/2 cup chopped walnuts, 1 cup chopped dates, 1 cup raisins or 1 cup coconut.) Bake in 2 greased, not floured, loaf pans at 325°. Serve, while warm, topped with Cool Whip or ice lightly. Can be served at breakfast, by toasting, and topped with jelly.
Preheat oven to 375°. Melt butter; add sugar and stir until it has dissolved. Add eggs. Sift flour and baking powder together; add that with vanilla to the batter. Coat chocolate bits and nuts lightly with flour, then fold into cake dough. Butter a 9 x 12 1/2-inch pan and dust with flour. Bake brownies for 30 minutes and leave pan in oven for another 15 minutes. Cut in squares while still warm. These keep well if wrapped in foil once they are cooled.
Grate all vegetables, except tomatoes (may be shredded finely if prefer). Place in very large kettle. Add tomatoes, salt, pepper, bay leaves, marjoram, paprika, thyme and water to cover; spread hamburger on top. Bring to boiling on high. Stir well. Reduce heat and simmer about 1 hour. Add peas, corn and green beans; cook about 25 minutes. Herbs can be adjusted to suit your family preference.
Drain and finely chop artichoke hearts. Blend together all ingredients using only 1/4 cup Parmesan cheese. Reserve remaining 1/4 cup to spread on top before baking.
Brown and drain ground beef. Place in crockpot or soup pot. Mix remaining ingredients (do not drain them) adding to the pot. Simmer all day on low or get mixture real hot and then simmer several hours. Leftovers can be frozen.
Mix in order given one ingredient at a time. Beat well. Shape, press with fork and bake on cookie sheet at 350° for 10 minutes.
Cook pudding per package directions. Use milk and juice as cooking liquid. Cool. Save 1 tablespoon raisins for garnish. Stir remaining raisins and 3/4 carton whipped topping into pudding. Measure and drain 1/2 cup pineapple for garnish. Cut cake into chunks. Pour 1 cup pudding mixture into 3-quart glass bowl. Top with half of each: cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding. Repeat layers. Chill 20 minutes or overnight. Spoon remaining whipped topping over trifle. Garnish with reserved pineapple, raisins, almonds and raspberries. Serves 12.