HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a syrup with sugar and 4 cups of water. Cook until thoroughly dissolved. While hot, add 4 small or 2 large packages of Jell-O. Add lemon juice, orange juice concentrate, pineapple juice, almond flavoring and 1 gallon water. Stir well and fill containers 3/4 full. Freeze. Defrost about 2 hours. Use 3 to 4 large bottles of ginger ale. Serves 100.
Mix spices and sprinkle in small amounts over meat and mix thoroughly. Refrigerate for 4 days. Knead once a day, each day. On the 4th day, knead again and shape into 10 rolls, 1 1/2-inch in diameter. Bake at 150° for 8 hours, turning once. Cool and refrigerate.
Sift together the dry ingredients. Beat together the yogurt, egg and water and add to dry ingredients gently. Cook by 1/4 cupfuls on hot greased grill. Makes 2 servings.
Stir-fry all vegetables in 1/2 cup canola oil. Season with soy sauce and ginger. Add meat of your choice. Add cornstarch to thicken. Stir-fry about 20 minutes. Delicious served with rice, sweet and sour sauce, hot mustard and crackers!
Cook raisins in 2 1/2 cups water 10 minutes. Add Crisco and let cool. Then add sifted dry ingredients to this. Beat eggs thoroughly and add them to other mixture. Bake in 13 x 9-inch pan at 350° for 30 to 35 minutes.
Measure oatmeal and blend in a blender to a fine powder and set aside.	Place chocolate bar in blender and chop into very small pieces and set aside. Cream the butter and the two sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, chopped chocolate bar and nuts; mix well. This is a stiff cookie dough. Roll into balls and place two-inches apart on a cookie sheet. Bake for 10 minutes at 375°. Cookies will be soft to the touch, but they will become more firm when cool. Store in tight container.
Cut beef across grain into thin slices; coat with 1 tablespoon stir-fry sauce. Let stand 15 minutes. Remove and cut broccoli flowerets into bite size pieces. Peel stems; cut diagonally into thin slices.
I like plenty. In a foil-lined pan, arrange fillets in a single layer. Sprinkle the juice from the lime over the fish. With a fork, whisk together mayonnaise, Parmesan and scallions; spread over fillets. Broil about 6 inches from high heat until fish is opaque when flaked with a fork and topping is golden, about 6 minutes. Remove fillets to hot dinner plates and serve at once. Serves six.
Blend cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat with electric mixer at medium speed for 4 minutes. Stir in coconut and pecans. Bake at 350° for 30 to 35 minutes. Top with Coconut Cream Cheese Icing.
Take skin off chicken. Mix ingredients together and pour over chicken in baking dish. Marinate several hours. Bake uncovered at 350° for about an hour.
Toss potatoes in cream of tartar and water; drain. Put half of ham, potatoes and onion in crock-pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low for 8 hour or on high for 4 hours.
Blend sugar and Crisco. Add eggs, milk, cream of tartar, baking soda, vanilla and flour. Grease and flour cookie sheet. Drop 1 teaspoon at a time. Sprinkle with sugar. Bake at 350° for 12 to 15 minutes. Don't bake too long! Makes about 6 dozen.
Preheat oven to 325°. Beat eggs until light and foamy. Mix wet and dry ingredients separately, then add both to eggs and mix until blended. Fold in nuts. Bake at 325° for 1 hour. Makes 2 loaves.
Mix well eggs, sugar, flour, soda and pumpkin pie spice and fold in canned pumpkin and lemon juice. Grease large cookie sheet, then spread mix on it. Bake at 375° for 15 minutes. While still warm, roll like a jelly roll in a damp towel.
Combine first five ingredients in a large bowl. In another bowl, combine remaining ingredients. Add to first bowl and stir only until blended. Spoon into well-greased or paper lined muffin pan. Bake at 375° for 20 minutes or until golden brown. Cool for one minute and remove from pan.
Beat eggs until lemon colored. Beat in sugar and oil. Stir chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and soda. With a large spoon, stir into zucchini mixture along with nuts and chips. Mix thoroughly. Spoon into two well-greased 9 x 5-inch pans. Bake one hour at 350°.
Mix together in a 9 x 13-inch pan, the pretzel sticks, 3 tablespoons sugar and margarine. Cover bottom of pan and bake for 8 minutes at 350°.
Brown meat and drain. Mix pizza sauce and put in dish. Add pepperoni and cheese. Bake 20 minutes at 350°. Add crescent rolls and bake 10 minutes.
Heat oil in heavy metal pan to 375°. Slice a large onion crosswise, about 3/8-inches thick. Separate into rings. Dip rings first in buttermilk, then flour. Repeat this 3 times. Fry in oil (turning once) until golden brown. Use tongs to put in and remove. Drain on paper towels and keep warm in 200° oven until serving. Season as desired with salt.
Cut beef cubes into bite-sized pieces. Peel potatoes and dice. Cut up onions. Cut up whole tomatoes (save juice). Coat bottom of soup pot with oil. Place beef cubes and onions into pot. Brown, drain off excess fat. Add saved juice, tomato sauce, potatoes, tomatoes and all frozen vegetables to pot. Fill pot to top with water. Simmer for 3 to 4 hours on top of stove. Serve with rolls and butter.
Slice carrots; boil in salted water until tender; let cool. Add sliced onions to carrots. Combine remaining ingredients; bring to a boil and pour over carrots and onions. Refrigerate overnight.
Brown pork links. Brown bacon and drain and crumble. Beat eggs. Combine eggs, milk and seasonings. Spray or butter a 9 x 13-inch baking dish. Arrange bread slices in bottom. Spread meat and mushrooms over it. Add milk and egg mixture. Refrigerate overnight.
Heat everything, but soy sauce, in large frypan. Top with soy sauce to taste.
Combine dry ingredients. Combine milk, eggs and oil, then mix with dry ingredients. Bake in a greased cornstick pan for 12 to 15 minutes at 450°. If baked as cornbread or muffins, cook longer.
Prep: 15 minutes. Cook: 20 minutes. Bake: 40 minutes.
Cook sugar, water and vinegar until it stands between the prongs of a fork. Pour half gradually into well beaten whites. Let the rest cook a little longer, then pour it in gradually and beat thoroughly. Add nuts and drop.
Heat a pan with oil. Saute meat until well done. You may have to cook meat in 3 separate batches. Remove meat. Using same oil, saute onions for 8 minutes. Add meat back to pan. Pour beer and beef stock in; cover. Let cook for 1 hour on low heat. Add vegetables; cover. Simmer for 1 hour.
Make Minute rice according to package directions for 6 servings. Add milk and sugar. Stir well; heat until just before boiling. To egg yolks add the vanilla. Gradually add egg mixture to rice mixture as not to curdle egg. Stir well. Pour into a 3-quart bowl.
Blend together oil, sugar and egg yolks; add honey. Sift together flour, baking powder, baking soda, cinnamon, allspice, ginger and salt. Add dry ingredients to egg mixture alternately with coffee. Fold in well beaten egg whites. Pour into lightly greased tube pan and bake at 350° for 45 to 50 minutes.
In medium skillet, prepare ground beef, taco mix and water according to package. Add refried beans and heat 5 minutes. In one-quart casserole dish, spread beef and bean mixture. Layer remaining ingredients in order given. Serve with tortilla chips.
Chop spinach in food processor. Do not puree! Saute chopped onion in butter until soft. Add spinach. Slowly add cream, white pepper and dash of nutmeg. Heat until hot.
Mix first 7 ingredients, bring to boil, remove from heat and add soup and oil. Shake well. After bottling and before use, refrigerate. Makes 3 cups.
Blend cashew nuts and water together until smooth. Pour into pot with salt, tomato puree, water, onion powder and honey. Heat (simmer) until thickened.
Stir ice cream and Cool Whip together. Crumble cookies and add them to ice cream. Freeze.
Preheat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, soda and salt. Mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by spoonfuls onto cookie sheet sprayed with Pam. Bake 10 to 13 minutes. Cool on cookie sheet.
Melt yeast in water; melt shortening. Put egg in bowl; beat. Add sugar and salt. After yeast has melted in water, pour into mixture. Add flour, stirring to mix well. Let rise and then make into rolls. Let rise again and bake in hot oven at about 400° until golden brown. May be stored in refrigerator, if desired.
Combine first four ingredients, mixing well. Drain and chop oysters. Stir olives and oysters into cream cheese mixture. Serve with fresh vegetables or crackers.
In large bowl combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Using electric mixer, beat at low speed 3 to 5 minutes at medium fast speed. Stir in chocolate chips. Pour batter into greased and floured 10-inch Bundt or tube pan. Bake at 350° for 50 to 60 minutes (ovens vary) or until toothpick inserted in center comes out clean. Cool in pan on rack for 30 minutes. Loosen from pan and invert. Remove pan and cool completely on rack, top side up. Sprinkle with powdered sugar or make glaze with 2 to 3 tablespoons Kahlua and 1 cup powdered sugar. Drizzle on top.
Layer lettuce pieces, onion slices, bacon and cauliflower. Spread mixture of last three items as dressing on top. Cover tightly and refrigerate overnight. Toss just before serving.
Mix milk, sugar, butter and eggs in saucepan until thickened. Stir constantly 12 minutes. Add vanilla, pecans and coconut. Frost the top of cake, not sides.
Preheat oven to 325°. Melt chocolate and butter together. Allow to cool slightly. Combine sugar, flour, eggs, vanilla and butter flavoring in a large bowl. Add the melted chocolate/butter mixture. Stir until smooth. Stir in nuts.
Combine butter, sugar, flour and milk in blender. Blend and pour into buttered casserole dish. Add peaches. Do not stir. Bake at 350° until golden brown. Yield: 8 servings. I put peaches on the bottom.
Mix all ingredients and serve on wheat crackers. This is always a big hit and is a nice appetizer. It is even good on a baked potato.
In a 10-inch nonstick skillet, heat 2 tablespoons butter over low heat; add bacon and cook. Add onions and green pepper, stirring frequently; cook about 5 minutes. In medium bowl, beat eggs, cheese, pepper and bacon mixture until combined. Melt 2 more tablespoons butter; add to egg mixture. Cook on low heat until bottom is set. Place in a preheated 300° oven. Cook until desired consistency is reached, about 20 to 30 minutes.
Sprinkle 1 small package of instant lemon pudding mix over fruit and liquid. Mix and let stand. Add bananas just before serving.
Cut carrots into 2 1/2 x 1/4-inch strips. Place carrots in ungreased 8 x 8 x 2-inch square pan. Mix remaining ingredients; pour over carrots. Cover and cook in a 375° oven until carrots are tender, about 40 minutes.
Combine first flour, baking soda, salt, sugar and cocoa in a large bowl. Make a well in center of mixture. Combine water, oil, vinegar and vanilla and add to dry ingredients. Stir well. Spoon batter into paper-lined miniature muffin pans, filling 2/3 full. Combine cream cheese, egg, 1/2 cup sugar and salt, stirring well. Stir in chocolate morsels. Spoon about 1 teaspoon cream cheese mixture over chocolate batter. Bake at 350° for 10 to 15 minutes. Makes about 5 dozen.
Peel and dice eggplant and fry in 1 cup hot olive oil. Remove fried eggplant from skillet. Add remaining oil and onions; brown gently. Add tomato sauce and celery; cook until celery is tender, adding a little water if necessary. Add capers, olives, pine nuts and fried eggplant. Heat vinegar in a small saucepan. Dissolve sugar in vinegar and pour over eggplant. Add salt and pepper; simmer 20 minutes, stirring frequently. Cool before serving.
Mix all ingredients together. Roll out on a well-floured board until you have a thin sheet. Sprinkle well with flour and cut into thin strips. Let stand 15 minutes and then drop into hot meat juice. Stir well, then cover. Cook until done, about 20 minutes or let dry on floured board and place in a bag and store in refrigerator or freezer until ready to use.
Melt 1/4 cup butter and add 2 eggs to cake mix. Mix will be sticky, but mix well. Put in greased sheet cake pan. Grease only bottom of pan. Pour pie filling on top of unbaked cake. Take 2 tablespoons melted butter and mix with frosting. Sprinkle over entire cake. Bake at 350° for 30 to 35 minutes.
Melt chocolate and sugar in double boiler; set aside. Beat yolks. Beat whites until stiff. Add yolks, salt, 1 1/2 cups of whipped cream and beaten egg whites to chocolate mixture. Pour 1/2 of this mixture into torte pan lined with ladyfingers. Add more ladyfingers, then add remaining mixture. Top with remaining whipped cream. Chill well. Yield: 12 to 15 servings.
Combine all ingredients in a large bowl; mix well. Add meat and let set 2 hours at room temperature.
Using a wire whisk or electric mixer, cream together all ingredients until light and fluffy. Cut the top 2 inches off a pineapple and scoop out the inside. Use the pineapple hull as a container for the dip. Arrange the pineapple, apple slices, strawberries, grapes or any fruit around the dip. Sprinkle the fruit with Fruit-Fresh to prevent it from turning brown.
Drain vegetables and mix with soup and seasonings. Stir in about 1/2 of the onion rings. Pour into casserole and top with grated cheese and remainder of the onion rings. Bake.
Cream margarine and cream cheese. Add sugar and beat until mixture is smooth. Add eggs, one at a time, beating well after each addition. Fold in flour. Stir in vanilla. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 20 to 25 minutes. Cool for 10 minutes in pan. Invert onto serving plate.
Grind peppers, onions, cabbage and tomatoes. Add salt and let stand 2 or 3 hours. Pour off juice.
Brown beef, sausage and onion in pan. Add salt, pepper, tomato sauce and dill and simmer. Combine cottage cheese, cream cheese, sour cream, green pepper and scallions. Place 1/2 noodles in bottom of a greased 3-quart casserole. Top with cheese mixture, then remaining noodles. Pour meat mixture over and top with Parmesan cheese. Bake at 350° for 30 minutes. Serves 12.
Dissolve yeast in warm water. Mix sugar and flour. Add butter and yeast mixture. Mix and cut out. Let rise 1 hour. Bake at 350° until brown. Makes about 12 rolls.
Boil beets for 10 minutes in sugar, water, vinegar and spices. Boil eggs until hard-boiled and shell while still hot.
Place all ingredients in blender on high speed. Add 4 tablespoons olive oil and blend 5 minutes. Add, do not blend 2 teaspoons chopped chives. Chill thoroughly. Serve with garlic croutons or diced green pepper or diced black olives or diced cucumber as garnish.
Tear apart crescent rolls; fill with chicken and cheese. Roll up and seal. Place in a pan. Mix soup with 1 can of water; pour this over rolls.* Bake at 350° for 20 to 25 minutes or until brown.
Mix all ingredients in a large roasting pan. Cover tightly with foil. Bake 3 hours at 325° or 4 hours at 250°. (No looking, wait 2 hours, then re-cover and finish baking.)
Place chicken in baking dish. Mix together remaining ingredients with 1/2 of the pineapple juice (reserve remaining juice). Pour mixture over chicken and bake for one hour at 350°. Check during baking for desired thickness. If necessary, pour remaining juice over chicken.
Sift flour, then measure. Sift 3 times with baking powder, salt and sugar. Cut in butter. Combine eggs, sour cream and vanilla. Mix thoroughly. Place in fridge overnight. Turn out on lightly floured board and roll out. Then cut with floured cookie cutter. Bake on ungreased cookie sheets at 425° for 8 to 10 minutes. These are good for Christmas cut-outs. Yields 4 dozen.
Grease a 2-quart casserole. Stir soup and milk together in the casserole. Add remaining ingredients except the eggs and mix well. Fold in eggs gently. Cover and store in refrigerator overnight. Bake at 350° for 1 hour, uncovered. Serves 8.
Melt caramels with water and margarine in covered double boiler or in a saucepan over low heat. Stir occasionally until smooth. Combine sugar, salt, vanilla and eggs. Gradually add caramel sauce; mix well. Stir in pecan halves. Pour into pastry shell; bake at 350° for 45 minutes. Pie filling will appear to be very soft, but becomes firm as it cools.
Layer 1: Mix 1 box Jell-O and 1 package gelatine with 1 cup boiling water. Pour into 9 x 13-inch pan and put into the refrigerator to set, about 20 minutes.
Rinse and pat dry fish fillets. Sprinkle with lemon juice, if desired. Arrange fish in a single layer in a 13 x 9 x 2-inch glass baking dish. Season with garlic powder, salt and pepper. Add enough milk to come to top edge of fish. Sprinkle dry stuffing mix on each fillet. Bake uncovered in a preheated 325° oven for 20 to 30 minutes or until fish flakes easily when tested with a fork. Remove from oven. Sprinkle paprika on fish. Serve immediately. Makes 4 servings.
In a pan over medium heat, add the honey and peanut butter. Stir until peanut butter melts. Add the cereal. Mix until well	coated. Pour into a long baking dish. Let cool. Cut into squares.
Preheat oven to 350°. In a large bowl blend cake mix with eggs, water, shortening and oats. Fold in bananas, chocolate morsels and nuts. Drop by teaspoonfuls onto an ungreased baking sheet. Bake 10 to 12 minutes. Cool on wire rack. Makes about 5 dozen.
Use half biscuit and half cornbread crumbs to thicken broth from chicken. Add onion, chopped fine. Add eggs, well beaten and salt, pepper and sage, as desired. Add margarine. Cook on top of stove, stirring constantly until margarine is melted, about 15 to 20 minutes. Mixture will thicken as it cooks. Add enough evaporated milk to make mixture into thick-pouring consistency. Pour into large baking pan with layers, half of dressing, then chicken and top with remaining dressing. Bake in 350° oven until brown. (I prefer to skin and debone chicken.)
Melt margarine in a 9 x 13-inch pan. Add crushed graham crackers, then other ingredients in the order listed. No, stirring, no bowls and bake 30 minutes at 325°.
Mix first 4 ingredients and place in a buttered 9 x 13-inch dish. Melt butter and combine with cornflakes. Sprinkle over potato mixture. Bake in 350° oven for 45 to 60 minutes.
Cook celery in 3 tablespoons butter 10 minutes, stirring frequently. Add cabbage and cook 10 minutes longer. Pour into greased baking dish; add salt, pepper, white sauce and pimiento. Sprinkle bread crumbs over top. Dot with remaining butter and bake in moderate oven at 350°, about 20 minutes. Serves 6 to 8.
Mix and pour into a regular unbaked crust. Cook 10 minutes at 400°, then turn down to 350°. Bake 30 minutes. Cook exact time.
Fry jalapeno pepper in hot oil (best if olive oil is used). Peel and dice. Dice tomatoes, onions; set aside. Cut up cilantro down to the stems. Mix jalapenos, tomatoes, onions, cilantro, garlic and salt until well mixed. Chill in refrigerator. Serve with tortilla chips.
Mix all together and chill for one hour before serving. It goes fast; I always make a double batch.
Rinse chicken breasts and pat dry. Place in a large plastic bag. Combine teriyaki sauce, lime peel, juice and garlic. Pour over chicken and marinate 1 hour or longer. Reserving marinade, remove chicken and grill until done, turning and basting with the marinade, about 8 to 10 minutes. Place on bed of lettuce and serve with Pico De Gallo and warm tortillas.
Sift flour and baking soda together. Mix all ingredients except Hershey's Kisses together. Bake at 375° for 10 minutes. Then add Hershey's Kisses and bake 2 to 5 minutes more.
Microwave 3/4 cup margarine and 2 ounces chocolate squares on High 1 to 2 minutes or until melted when stirred, stirring every 30 seconds. Stir in graham cracker crumbs, coconut and pecans. Press onto bottom of 13 x 9-inch baking pan; chill 30 minutes.
Preheat oven to 375°. Place chicken in a single layer in a 1 1/2-quart casserole. In a bowl, combine soup, sour cream, soup mix and pepper. Blend thoroughly. Spread over chicken. Sprinkle with noodles. Bake for 1 hour or until chicken is tender. Serves 4.
Preheat oven to 400°. Line muffin tin with paper liners. In a large bowl mix oat bran, flours, baking powder, baking soda, cinnamon and dried fruits. In another bowl, mix brown sugar, buttermilk, honey, oil and eggs. Make a well in dry ingredients. Pour liquid mixture into well and stir gently. Do not overmix. Spoon into paper-lined muffin tin. Bake 20 to 25 minutes. Serves 18; 1 muffin per serving.
Mix all ingredients. Start out with 1/4 c. olive oil, then add more if needed. Salt and pepper to taste. Add enough ice cubes so that when they melt the soup is not too watery.
Mix well. Chill. Best if served after chilled for at least 3 hours.
Slice squash and boil until tender; drain. Combine all ingredients and about 2 cups dressing mix or more. Mix together. Pour into casserole dish and sprinkle top with more dressing mix. Bake at 325° until bubbly.
Sift together the flour and salt. Add the eggs, well beaten and also the milk. Beat hard with an electric beater for 2 minutes, then pour at once into hot greased muffin pans. Bake about 25 minutes in a hot oven at 450°.
Debone boiled chicken. Mix melted margarine and stuffing. Put 1/2 in bottom of buttered casserole dish. Top with diced chicken. Pour mixture of chicken soup, broth and sour cream over chicken. Sprinkle rest of stuffing on top. Spoon 7 to 8 tablespoons of broth over top. Bake at 350° for 30 to 40 minutes. Serve warm.
In a one gallon jar, combine the beer, scallions, oil, green pepper, soy sauce, sugar, garlic, salt and cayenne. Add steak, turning to coat with marinade, and let it marinate, covered and chilled, turning occasionally for at least 6 hours or overnight.
Beat these ingredients (except vanilla wafers) together until smooth. Drop one vanilla wafer on the bottom of a paper lined muffin pan. Fill muffin cups with 2/3 of cream cheese mixture. Bake at 350° for 15 to 20 minutes. Cool. Top with cherry or blueberry pie filling and a dab of Cool Whip. Refrigerate. Makes about 24.
Cut together salt, sugar, flour and shortening. Stir in water, vinegar and egg with a fork. Mix together. Put in refrigerator 1/2 hour. Makes 5 single crusts.
In 8-inch pie plate layer the following: Spread softened cream cheese on bottom. Spread contents of 1 can chili without beans over cream cheese. Sprinkle Velveeta cheese over chili.
In mixing bowl mix pudding, milk, and cool whip; set aside. Line a 13x9-inch pan with a layer of graham crackers. Add 1/2 of the pudding mixture, add a second layer of graham crackers and the rest of the pudding. Put a layer of graham crackers then spread the pie filling on top.
Soak beans overnight in cold water. Drain in the morning and add 2 quarts fresh water. Cook slowly until the skins burst. Fry bacon or salt pork until crisp. Add meat and drippings to beans. Add other ingredients and place in a covered casserole. Bake at 325° for 3 hours. Keep beans covered with liquid while they cook.
Fry sausage and crumble. Drain and set aside. Cut Velveeta into small chunks. Slowly stir grits into briskly boiling water. When mixture thickens, stir in sausage and cheese. Stir until cheese melts. Serve at once. Good as supper dish with vegetable, salad and bread. Serves 4.
Scrub potatoes; cut into strips. Combine oil and all other ingredients in a plastic bag. Add potatoes; shake to coat. Spread strips in a single layer on a cookie sheet sprayed with Pam. Bake at 400° for 20 to 30 minutes, until tender. Serves 6.
Clean peppers. Brown meat and onion. Add tomatoes, rice, Worcestershire, salt and pepper. Cover and simmer until rice is almost tender, about 5 minutes. Add cheese. Stuff peppers, then stand upright in 10 x 6 x 1 1/2-inch baking dish. Bake, uncovered, in 350° oven for 25 minutes. Bake longer if you want peppers softer. Sprinkle with more cheese. Serves 6.
Cut unpared squash into bite size pieces. Lightly cook and drain. Mix dressing with butter. Mix all ingredients with 1/2 of the dressing mixture. Put in casserole and top with the balance of the dressing. Bake 25 minutes or until brown and bubbly at 350°. Serves 8 to 10. Can be frozen.