HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put first 3 ingredients in 6-quart or larger container. Melt next 5 ingredients over low heat. Pour over dry ingredients and mix well, then dump all the mixture into a white garbage bag into which you have put confectioners sugar. Shake to mix. Keeps well if stored in airtight container.
Whip together the Cool Whip and milk. Add fruit, lemon juice and nuts. Refrigerate before serving.
Combine all ingredients in a large bowl. Pour into ice cream freezer, adding enough regular milk to raise mixture to one gallon line. Add any kind of fruit to mixture before freezing as you like.
Combine first 5 ingredients. Gradually stir in milk. Beat egg whites at high speed with electric mixer until stiff but not dry. Fold into lemon mixture. Pour into 8 (10 ounce) custard cups, coated with cooking spray. Place cups in a large shallow pan. Add hot water to depth of 1-inch into pan. Bake at 350° for 35 minutes or until edges are brown. Serves 8.
Cream butter and sugar. Beat in one egg at a time. Thoroughly mix. Sift dry ingredients together, then add alternately with sour cream mixture. Add vanilla.
Mix sugar, butter or margarine and milk; bring to a boil. Cook 5 minutes, stirring constantly, over medium heat. Remove from heat and add remaining ingredients. Stir mixture until melted. Pour into greased 9 x 13-inch pan and let set overnight to cool.
Combine sugar, butter, syrup and salt. Cook on High for 3 minutes; stir. Cook on High for 2 minutes. Stir in baking soda. Place popped corn in brown paper grocery bag (large). Pour mixture over popped corn; shake. Cook on High for 1 1/2 minutes and shake. Cook again for another 1 1/2 minutes and shake again. Pour into bowl; let cool. Break up.
Mix all ingredients together. Spread into greased cookie sheet. Cook at 375° for 20 minutes.
Heat sugar and syrup until it melts completely. Remove from heat and stir in peanut butter. Add corn flakes, spoon desired size pieces onto wax paper.
In medium microwave-safe bowl, place chocolate chips and shortening (Crisco). Microwave on High 1 to 1 1/2 minutes or until smooth when stirred. Stir in nuts. Spoon heaping teaspoons into 1-inch paper candy cups or paper-lined small muffin cups, filling each cup about half full. Refrigerate until firm. Peel off paper cup if desired. Makes 14 to 16 candies.
Gradually add sugar to softened cream cheese, mixing well after each addition. Add remaining ingredients; mix well. Spread into greased 8-inch square pan. Chill several hours or overnight. Cut into squares. Garnish with additional nuts, if desired. Makes 1 3/4 pounds.
Brown meat and add spices, beans, enchilada sauce, tomato sauce and onions. Simmer 10 to 15 minutes. Crush the Fritos. Line baking dish with Fritos. Add layer of meat and spice mixture and a layer of cheese. Continue in layers until all ingredients are used. Top with cheese. Bake 20 to 30 minutes at 350°. Serves 12.
Mix flour, butter and pecans. Press in a oblong pan. Brown in oven at 375°. Let cool. Mix pudding and milk. Set aside until thick. Mix powdered sugar, cream cheese and Cool Whip. Put a thin layer of Cool Whip mixture over crust, then pudding and rest of Cool Whip. Top with nuts or coconut.
Combine and mix all ingredients with spoon. Pour in 9 x 13-inch dish and freeze. Cut in squares. Serves 15.
Heat the oil and butter in a heavy kettle. Cook the carrots, celery and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil. Season with salt and pepper. Cook a minute or so longer, and serve hot.
Cut biscuits into 1/4. In saucepan melt butter; add brown sugar and cinnamon. Place half of the biscuits in a greased bundt pan. Add 1/2 c. of pecans or raisins. Pour half of liquid over biscuits. Repeat with remaining ingredients. Bake 35-40 minutes at 350°.
Fry chicken in olive oil and butter for 10 minutes, or until golden brown. Add onion, green pepper, garlic, basil, salt and black pepper; simmer for 5 minutes. Add tomatoes; bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add wine; simmer for 10 minutes. Put noodles into casserole. Serve chicken and sauce over noodles. Serves 6.
Saute shrimp in garlic and butter on high heat just enough to brown on both sides. Take from skillet and saute red pepper and onion until translucent. Pour in tomatoes and sliced squash and zucchini and cook vegetables until crisp. Add shrimp long enough to heat, then add chili powder. Cook rice as directed. Serve over rice or rice as side dish. Really good! Serves 4 to 6.
In a small saucepan combine Brown Sugar and Cornstarch. Stir in Red Vinegar, Chicken Broth, Green Pepper, Pimento, Soy Sauce, Garlic Powder and ground Ginger. Cook and stir until bubbly. Makes 1-1/4 cups of sauce.
Mix butter, Crisco and sugar together. Add flour, baking powder, soda, eggs and buttermilk, mixing well. Stir in vanilla. Bake in three 8-inch layers at 375° for 20 to 25 minutes. Frost with Caramel or Chocolate Icing.
Cream shortening and butter; gradually add sugar. Beat at medium speed until well blended and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in the flavorings. Pour batter into a greased and floured 10-inch tube or Bundt pan. Bake at 350° for 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes; remove from pan. Cool completely on a rack.
Sift together flour, soda, spices and salt. Set aside. Cream sugar with shortening and molasses until well blended. Add sifted dry ingredients to creamed mixture alternately with boiling water, beginning and ending with dry ingredients. Stir in eggs. Pour into a well-greased 13 x 9 x 2-inch pan. Bake in a moderate 350° oven for 30 minutes or until center springs back.
Cook sweet potatoes and arrange in greased baking dish. Mix salt and sugar with flour. Pour over potatoes. Dot with butter and pour milk over casserole. Top with marshmallows. Bake at 350° for 45 minutes.
Saute onions in the butter until tender. Add flour, cook for 2 minutes, stirring constantly, forming a good roux. Gradually add the half and half and cook over medium heat, stirring constantly, until thickened.
Heat oven to 375°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with aluminum foil or waxed paper; grease. Stir together flour, cocoa, baking powder and salt; set aside. In a small bowl beat eggs about 5 minutes or until thick and lemon colored. Pour eggs into a larger bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Loosen cake and invert onto towel sprinkled with confectioners sugar. Remove foil and trim off edges. Roll up. Cool. Then unroll, remove towel and spread whipped topping. Roll up. Sprinkle with confectioners sugar.
Fry hamburger or sausage, pepper, onion and celery until tender. In a large bowl, mix soups, rice and water well with electric mixer. When soup mixture is mixed well, add meat. Mix all this together. Bake at 300° for 1 1/2 hours, covered. Stir often, because rice settles to the bottom. The last 1/2 hour, add the dry Chinese noodles; leave uncovered.
Mix dates, baking soda and boiling water and let stand in a separate bowl. Mix granulated sugar, shortening, egg yolk and vanilla. Combine this mixture with flour and English walnuts. Put walnuts in flour and fold in date mixture. Fold in stiffly beaten egg whites. Grease loaf pan and place wax paper in bottom. Bake 1 hour or until test done at 375°.
Cream butter and sugar. Add eggs and almond. Beat well. Add baking powder to flour. Alternately add flour mixture and milk to creamed butter mixture. Bake in greased tube pan for 1 hour at 350°.
Mix ingredients in order given, one at a time. Stir well with spatula until all ingredients are showing well.
Beat eggs; add sugar and add juice. Cook over medium heat for about 5 minutes, stirring constantly, until mixture coats spoon. Remove from stove; add Jell-O. Let cool. Stir in whipped milk. Pour into pie shells. Let stand several hours before serving.
Place chicken in deep casserole dish. Dot with butter; sprinkle with paprika, salt and pepper. Bake at 350° for 20 minutes. Combine remaining ingredients. Pour over chicken and stir slightly. Continue to bake for 1 hour or until chicken is tender. Serve over rice or noodles.
Cream sugar and margarine. Beat in egg yolks. Mix in flour, soda, sour cream and flavorings. Beat until fluffy. Beat egg whites until a peak forms. Fold into mixture. Bake at 325° for 1 hour in a well-greased angel food pan.
Mix vegetables. Add salt and soak 1 hour; drain well. Add turmeric, dry mustard, sugar and vinegar. Cook 30 minutes. Bring to a boil, then reduce heat to medium, stir occasionally. Put in sterile glass jars and seal. Yields 10 pints.
Cut tips from chicken wings and discard; coat wings with mixture of flour and salt. Brown in fat in a large frypan; drain excess fat. Stir in remaining ingredients; heat to boiling. Cover. Cook slowly 30 minutes. Uncover; cook several minutes longer or until sauce thickens. Serve with cooked spaghetti. Makes 4 servings.
Put 1 small onion, 1 dill head and stalk plus 1/4 teaspoon alum in jars. Pack the cucumbers into jars (should be washed cucumbers). Mix water, vinegar and pickling salt. Place mixture on stove and stir until it boils. Pour over cucumbers and pressure until 5 pounds pressure is reached. Remove from heat. Let cure 5 weeks before opening jars.
Mix all ingredients in a Teflon pan. Cook and stir over low heat until it forms a ball and mixture is not sticky. Remove from pan and cool completely before storing in airtight containers.
Mix ingredients except potatoes, 1/2 can soup and cheese. Pat into a large pie plate. Bake 30 minutes at 350°. Remove from oven and top with 4 cups mashed potatoes. Spread rest of soup on top of potatoes. Sprinkle with grated Cheddar cheese. Bake until cheese melts.
Chill beater and bowl containing all ingredients except grahams. Whip. Line a 5 x 9-inch loaf pan with strips of waxed paper. Coat bottom and sides of pan with a 1/2-inch layer of the cream mixture. Alternate layers of grahams and the cream, ending with the cream. Freeze. Can be double-wrapped and frozen for up to a month. Before serving, refrigerate the night before after turning out onto a serving dish and peeling off the paper. Slice into 1-inch slices to serve.
Pour bouillon in crock-pot; cover, set on high. Cook onions slowly in large skillet in butter; cover and let cook about 15 minutes. Uncover and add salt and flour. Stir well. Add to bouillon in crock-pot. Add vermouth. Cover and cook on low 6 to 8 hours (High for 3 hours). Serve with grated Parmesan cheese on top.
Sift together flour, salt, sugar, ginger, baking soda, cinnamon, baking powder and cloves. Add egg, molasses, melted shortening and milk. Stir in hot water and mix thoroughly. Pour into greased	and floured 9 x 9-inch pan. Bake 25 to 30 minutes at 350°.
Mix sugar, flour and 1/2 tsp salt in a sauce pan, slowly add milk. Mix well. Stir often medium heat until mixture is thick and bubbly. Stir 2 Tbsp of the hot mixture into the egg yolks. Return all to hot mixture bring just to boiling. Stirring constantly, remove from heat and add vanilla. Cool. Slice cake in 3 layers. Fold whip cream into pudding and fill between layers. Top with raspberries just before serving.
Cube Velveeta. Melt in crock-pot or double boiler. Mix in remaining ingredients.
Cream sugar and butter together, adding eggs and beating well. Then alternately add rest of ingredients. Makes 4 or 5 layers. Cook in greased cake pans at 325° until lightly brown.
Blend well in blender. Use 2 to 3 teaspoons per cup. Fill with boiling water.
Put half of cheese in greased 9x13 pan put in green chiles, add eggs, then rest of cheese. Bake at 350 for 35-45 minutes. Cut into bite size and spear with toothpicks.
Blend until smooth. For crust, 1 cup Grape-Nuts or granola.
In Dutch oven, saute onion and green pepper in margarine for 3 minutes. Add ground chuck and brown meat, breaking it up as it cooks. Add salt, pepper and sugar. Stir in tomatoes, tomato sauce and water. Simmer 15 minutes after it reaches the boiling point.
Dissolve sugar in water. Mix Kool-Aid, pineapple juice and sugar water together. Store in containers in refrigerator until ready to serve. Pour in ginger ale; serve over ice. May use mixture less ginger ale for ice cubes. Serves about 50.
Cream Crisco, butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with milk. Mix well. Pour into a greased and floured Bundt cake pan. Place in a COLD oven to start, then set it at 300° for 1 1/2 hours.
Cook macaroni; set aside. Cook onion, celery and pimento in a little butter until tender. Add meat, cook until brown; drain. Put macaroni in a casserole dish with tomatoes, add salt and pepper. Add meat mixture and mix. Cook at 350° until thick. Put cheese on top and let it melt. Serve with Italian bread. This will get you a big hug.
Mix tomatoes, onions, cucumbers, peppers and salt. Pour salt over the mixture. Soak overnight. Drain. Soak 3 hours in cold water. Drain. Mix vinegar, sugar, turmeric and mustard seed. Pour over mixture. Cook 20 minutes. Use as many peppers as you like; I put about 6 peppers.
Cool rice and mix all ingredients together. Chill overnight. Toss again and garnish with parsley and baby tomatoes.
Peel, core and chop apples. Mix sugar, salt, flour and cinnamon. Toss apples in dry mixture to coat. Put apples into unbaked pie shell and dot with the butter. Cover with remaining shell, crimping and trimming edges to seal. Bake 15 minutes at 450°, then reduce heat to 350° for 45 minutes more.
Melt 4 tablespoons butter in heavy skillet. When hot, add shrimp. Turn and saute very lightly, being careful not to overcook. Remove shrimp with slotted spoon and set aside. Saute onions in residue in same pan for 2 to 3 minutes. Deglaze pan with sherry, reducing to 1/2. Add cream, bring to a boil and reduce heat to thicken. Swirl in soft butter, mustard, salt and pepper to taste. Add shrimp; sprinkle with chopped parsley. Serve with hot rice or pasta.
Mix all ingredients together. Shape into loaf. Place in pan. Bake for 1 hour at 350 degrees.
Mix all ingredients (except almonds) together and place in casserole. Sprinkle almonds over the top. Bake at 350° until bubbly, approximately 30 minutes.
Trim fat from roast. Place roast in a large shallow dish. Combine 3/4 cup orange juice and next 5 ingredients, stirring well. Pour over roast. Cover and marinate in refrigerator for 8 hours, turning occasionally. Place roast and marinade in a large Dutch oven. Cover and bake at 350° for 2 1/2 hours or until meat is tender.
Cream butter. Add 1 cup plain flour. Sift flour together. Makes a soft dough. Spread on a heavily greased pan. Bake in a moderate oven for 10 minutes in an 8 x 8-inch pan at 350°. Beat eggs. Add sugar. Add plain flours. Add baking powder; sift together. Add nuts. Pour over first part. Bake in oven for 20 minutes more. Leave in pan until cool. Spread; add butter to powdered sugar. Add flavoring over cake. Cut in squares.
Preheat oven to 450°. Follow directions on back of double box of pizza. Add sliced olives, mushrooms and pepperoni. Cook the hamburger and sausage. Add green pepper and onion. Add banana pepper, finely cut. Add cheese. Bake until cheese is brown. Let cool.
Cook chicken in crock-pot 6 hours on low setting. Remove and separate chicken from bones. Return chicken to crock-pot. Cook noodles according to package. Put in crock-pot. Add chicken gravy and stir. Salt and pepper to taste. Do not put chicken skin in pot. Serves 4.
In large skillet, cook meat until moisture is gone. Add chopped up onion and cook a minute or so. Salt to taste. Add beans, soup and Ro-Tel; heat and stir.
Using a food processor, shred cabbage, carrots, pepper and onion. Remove to a large bowl. Add celery seed, salt, pepper and enough mayonnaise to coat. Stir well. Sprinkle with sugar. Stir well. Refrigerate for 1 hour.
Line a cake dish with layer of graham crackers, then mix in a saucepan the following: butter, coconut, crushed graham crackers, brown sugar and milk. Boil gently 5 to 8 minutes, stirring often to avoid sticking. Spread mixture on graham cracker layer, then put another layer of crackers on top. Frost with white or chocolate icing. Cut into bars.
Mix ingredients. Bake at 325° for 30 minutes in layered pans (greased and floured).
Cream margarine and sugar until light and fluffy. Add other ingredients. Mix until thoroughly combined. Bake in a prepared pan (9 x 13-inch approximately) at 350° for 30 minutes.
Break leaves of cabbage off head. Put about 8 to 10 leaves on dish and microwave on High about 3 minutes or until limp. Prepare the rest of the cabbage in the same manner.
Preheat oven to 425°. Grease a cookie sheet; set aside. In medium bowl, combine flour, sugar, baking powder, 1/8 teaspoon salt and the nutmeg. With pastry blender, or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in 1 egg and milk just until moistened. Stir in apricots and raisins. On floured surface gently knead dough 3 to 5 times until it holds together. With floured rolling pin roll dough 1/2-inch thick. Cut with a floured 2-inch round biscuit cutter, rerolling scraps. Beat remaining egg with a pinch of salt and lightly brush tops of scones. Bake 12 minutes or until golden. Cool on wire racks.
Trim excess fat from pork; set aside. Combine flour, paprika, salt and pepper; dredge pork chops in flour mixture, reserving remaining flour mixture. Coat a nonstick skillet with vegetable cooking spray. Place over medium-high heat until hot. Add pork chops and brown on each side. Remove to a 1-quart casserole coated with cooking spray. Add mushrooms, onion and green pepper to skillet. Saute until tender. Stir in reserved flour mixture. Cook 1 minute, stirring constantly. Gradually stir in milk; cook until thickened, stirring constantly. Stir in lemon juice. Pour gravy over pork chops. Cover and bake an additional 10 minutes. Serve over rice. Yields 2 servings.
Preheat oven to 350°. Cream margarine and sugars. Blend in egg, peanut butter, baking soda, salt and vanilla. Stir in flour and oats. Press into greased 9 x 13-inch pan. Bake in preheated oven for 20 to 25 minutes. Add topping.
Mix. Top with tomato sauce or ketchup. Bake at 350° until done.
Mix together all ingredients and drop by teaspoonful onto an ungreased cookie sheet. Bake 8 to 10 minutes at 350°.
Chop the onion and add to hamburger meat, then brown meat and add taco seasoning. In a separate pot, add both soups and pinto beans (heat to boil). Then reduce heat and add Ro-Tel for a few minutes. Microwave tortilla shells for a few seconds to soften. Put layer of six shells on bottom of pan. First layer will be the meat, then add the soup to the next layer, followed by the cheese (as much as you want). Repeat until all of the mixtures are gone.
In a saucepan, combine sugar, cream, corn syrup and butter. Boil and cook for 3 minutes, stirring occasionally. Remove from heat and add candy. Stir to melt. Cool; serve over strawberries. Store leftovers in fridge. Also great on raspberries, blackberries, grapes and pineapple.
Boil chicken pieces until done. Remove bones. Mix stuffing with butter. In baking dish, put 1/2 stuffing, chicken, salt and pepper to taste. Spread over this mixture, chicken soup, mushroom soup and then celery soup, in that order. Do not mix. Pour broth over mixture. Put remaining stuffing on top.
Mix together the first 6 ingredients (flour, sugar, cocoa, milk, oil and vanilla) and pour into a 2-quart baking dish. Sprinkle top with 1 cup pecans, 1 cup brown sugar and 1/4 cup cocoa. Pour 2 cups hot water over entire mixture. Bake at 350° for 40 to 45 minutes. Serve warm with ice cream. Makes its own hot fudge sauce!
Bake pastry shell at 425° for 8 minutes. Remove from oven; reduce heat to 350°. Cut 6 slices of cheese into pieces. In skillet, brown meat; pour off fat. Add tomato sauce, pepper, onion and bouillon. Cook and stir until bouillon dissolves. Remove from heat; stir in eggs, flour and cheese. Bake 20 minutes or until hot. Top with tomato slices and remaining cheese slices. Bake 3 minutes longer.
Mix all ingredients in saucepan. Cook over medium heat, stirring, until the mixture leaves the sides of the pan. Remove from heat and knead until cool.
Combine first 7 ingredients and heat to lukewarm. Sprinkle yeast on top and let sit for 10 minutes. Sift together 4 cups white and 3 cups rye flour. Add to mixture and mix well. Continue to add 4 to 5 cups of white flour until you can knead easily. Knead for 8 to 10 minutes and then allow to rise about 2 hours in a large greased bowl covered with a damp towel. Punch down and divide into either 4 loaves or 8 pans of rolls. Let rise, covered with damp cloth. Bake at 375° for 30 to 35 minutes.
Preheat oven to 350°. Grease and flour three 9-inch pans. Mix and beat on medium speed 4 minutes. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool and frost with white frosting and spread on coconut. Then slice a layer of bananas, continuing with next layer the same way. Do not put bananas on top.
Take a 10 to 12-inch platter or cake plate; spread softened cream cheese evenly over entire platter. Spoon cocktail sauce over cream cheese. Place shrimp over cocktail sauce starting from outside of platter and lying them flat and spiraling toward the middle of the platter. Serve crackers on side.
Preheat oven to 400 degrees. Dissolve yeast in water in 2 1/2 qt. bowl. Add sugar, oil, salt, and egg. Mix to dissolve. Add 1 c. of flour and mix until smooth. Cover with cloth. Place on rack over bowl of hot water. let rise 15 minutes. Grease pan 12 x 9 inch. Stir batter, add rest of flour. Mix good. Turn on floured board. Knead 3 minutes. Divide into 20 pieces. Shape in balls. Place in pan. Brush tops with butter. Cover with cloth. Place over hot water. Let rise 25 minutes. Bake 12 - 15 minutes or until brown. Brush tops with butter. (Can be made in mixer.)
Cream together and beat first 2 ingredients until light and fluffy. Add and beat well next 3 ingredients. Sift together last 2 ingredients. Add sifted dry ingredients to creamed mixture. Shape into mound, wrap in waxed paper and chill thoroughly.
In bowl, combine tuna, celery, olives, green onions, lemon juice, salt and pepper. Gently fold in mayonnaise or salad dressing and chopped eggs; cover and chill. With stem end up, cut each tomato into 6 wedges, cutting to, but not through, base of tomato. Spread wedges apart slightly; sprinkle lightly with salt. Cover and chill. To serve, place a chilled tomato on each individual lettuce-lined plate; fill each tomato with about 1/2 cup of tuna mixture. Garnish with additional sliced pimiento-stuffed olives, if desired. Makes 4 servings.
Salt and pepper chicken. Place in baking dish; cover with soup. Cover baking dish with foil. Bake at 425° for about 35 minutes. Uncover and cook about 10 more minutes.
Mix together all ingredients. Put into a greased casserole. Cover with buttered cracker crumbs (additional). Bake for 35 to 40 minutes in a 350° oven, until nicely browned.
Cook potatoes in slightly salted water. Rice into large bowl and place butter into melt. If potatoes are too cool to melt butter, place in microwave oven to melt. Cool overnight. Next day, add rest of ingredients. Stir well. Form into 2-inch balls. I roll on a canvas covered board with a regular rolling pin covered with a stockinette. Constantly be working flour into board and rolling pin, so Lefse does not stick. Transfer to griddle with Lefse paddle. Bake until light brown spots form on one side. Flip and continue baking. Keep baked pieces covered so they do not dry out.