HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put ingredients into a quart jar and shake until well mixed. Add equal amounts of vinegar and oil until jar is filled. Shake well. Refrigerate.
Mix together egg, oil and sugar. Combine the rest of ingredients. Grease and flour 2 loaf pans. Pour into loaf pans. Bake at 350° for 50 to 60 minutes.
Heat to boiling, first 4 ingredients. Add Minute rice; remove from heat and let stand for 5 minutes. Add sour cream, stirring until rice is covered. Serve hot. Serves 4.
Drain a little of juice from pineapple but not all. Dissolve jello into boiling water. Add pineapple, strawberries and nuts. Pour half into a 9 x 13-inch or so pan. Put in refrigerator until firm. When firm, spread sour cream on top, then pour remaining jello on top. Place in refrigerator until firm. Enjoy!
Lay tortilla chips flat on a cookie sheet. Sprinkle with shredded cheese. Bake for 10 minutes at 350°. Melt cheese and add chili (in a saucepan or in the microwave). Dip nachos in sauce or pour on top of tortilla chips.
Put half of the wafer crumbs in bottom of 8 x 10-inch pan. Cream butter and powdered sugar until fluffy. Add beaten egg yolks, then fold in beaten whites. Spread this (fluffy hard sauce) over crumbs. Sprinkle most of almonds on top of this, reserving some for top layer. Crush berries and mix with sugar. Spread on top of other layer. Add 1 teaspoon sugar and 1/2 teaspoon vanilla to whipped cream and top berries. Sprinkle on remaining almonds and crumbs. Cover with waxed paper. Chill for 12 hours. Cut into pieces. Lift out one piece at a time to serve. Do not try to unmold all at once.
Mix the jello with the cottage cheese in a bowl and the rest of the ingredients. Refrigerate at least two hours or longer. Can be served in a bowl or put in a pan and cut in squares.
In skillet over medium-high, saut chicken with butter for 5 minutes or until chicken is no longer pink. Stir in 2 cups of water and vegetables; bring to boil. Stir in pasta with seasoning; return to a boil. Reduce heat to medium. Gently boil, uncovered, 4 to 5 minutes, until pasta is tender, stirring frequently. Stir in teriyaki sauce and let stand 3 minutes before serving.
Brown sausage and drain well. Add onion and green pepper; simmer for 10 minutes. In a saucepan, add soup, cheese and Ro-Tel tomatoes. Stir until smooth. Boil noodles as directed on package.
Mix all together very well. Keep in a sealed container. Add 2 to 3 tablespoons to a cup of coffee.
Put basil into blender. Add rest of ingredients, except cheese. Finely chop, punching down as needed. Add additional oil, if necessary, to attain a loose paste that is not too soupy or runny. Remove from blender into bowl. Add cheese. Great over pasta, fish, bread, etc.
Melt a stick of oleo in a Pyrex dish. Make batter with sugar, flour, milk, baking powder and salt. Pour batter on top of butter. Then pour on can of fruit. Bake at 350° for 35 minutes. Batter will rise to form a crust over fruit. Serve warm with dip of vanilla ice cream.
Cream butter; slowly add sugar. Cream thoroughly. Add well beaten eggs and soda, dissolved in a little hot water. Also add cocoa, mixed with a little hot water. Alternately, add sour milk and flour. Mix to smooth batter; add vanilla. Bake in moderate oven 35 to 40 minutes. Use Boiled Frosting, same as frosting for Angel Food Cake.
Mix all together and cook in saucepan until cheese melts. Pour over bag of taco flavor Doritos. Bake about 5 minutes until bubbly at 400°.
Melt chocolate and butterscotch chips with milk over hot water in double boiler until chips melt and mixture starts to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill about 1 hour until mixture thickens. Line bottom of a 9-inch pie plate with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan forming a 2-inch wide ring. Decorate with rest of walnut halves. Chill in refrigerator until firm enough to slice.
Simmer water, vinegar, sugar, salt, mustard seed and turmeric 5 minutes.
Drain juice from pineapple (1 cup). Dissolve pudding with juice of pineapple. Stir in pineapple, marshmallows and Cool Whip. Spread in 13 x 9-inch pan and refrigerate. Cut in squares and serve on a bed of lettuce.
Boil the sugar, vinegar and spices together for 20 minutes. Place a few peaches at a time in the syrup and cook until tender. Pack in clean sterilized jars. Cover with lids (sterilized) after covering peaches with syrup.
Beat egg yolks slightly in top of double boiler. Stir in 3/4 cup sugar. Slowly add lemon juice. Cook over hot water, stirring constantly, for 10 minutes. Remove from heat. Add gelatine, dissolved in water, mix well and cook slightly. In separate bowl, beat egg whites until peaked; gradually add 3/4 cup sugar. Beat well by hand; fold into custard.
Fry bacon. Add celery and onion. Saute 5 minutes. Add thyme, potatoes, salt, pepper and enough water to cover potatoes. Simmer until potatoes are soft. Stir in hot milk and flour. Simmer 5 minutes. Can use leftover mashed potatoes instead of raw ones.
Sift together flour, soda, salt, cinnamon and sugar in large mixing bowl. Combine eggs, strawberries, nuts and vegetable oil mixing well.
Mix ingredients well. When the batter is smooth, pour into a greased loaf pan. Bake in a 350° oven for 1 hour.
Wash potatoes and steam until fork-tender. Cut off a thin slice on the bottom of each potato to allow it to sit without rolling. Cut off a thin slice on top of each potato and scoop out the inside "meat" of the potato. Reserve the inside of the potato. Poach the mushrooms in a saucepan with the dill, parsley, apple juice and lemon juice for 5 minutes. Pour off liquid. Put mushrooms and potato "meat" in blender and chop until fine. Stuff potato skins with mushroom filling. Sprinkle with cheese. Refrigerate until ready to serve. Bake at 350° for 15 to 20 minutes. Serve warm.
Drain vegetables and bean sprouts, reserving liquid. Measure liquid and, if necessary, add water to make 2 cups. Cook rice and water until water is absorbed, stirring occasionally.
Melt butter; blend in flour and add milk. Cook, stirring constantly, until thick. Add salt, pepper, beaten egg, celery salt and onion and cook until thick. Remove spines from crab meat and add to first mixture. Chill for several hours. Form into cakes or cut into small steak-shaped pieces; dip into flour, then spread generously on both sides with mayonnaise and roll in crumbs. Brown in hot butter. Serve with creamed peas, cheese sauce and lemon wedges. Serves 6.
Melt margarine in pan. Add chicken pieces and cook until brown. Turn flame down and add soup and wine. Cook, covered, 30 to 40 minutes. Add onions. Serve over noodles or rice.
Cut each biscuit into 4 pieces and place in Baggie with sugar and cinnamon and shake. Melt 1 stick margarine and 1 cup brown sugar. Dribble over biscuits in well-greased Bundt pan. Bake at 375° for 20 to 30 minutes.
Mix flour, butter and nuts for pie crust. Pat in a 13 x 9-inch cake pan. Bake 20 minutes at 350°. Cool.
Combine Parmesan, oregano and parsley; mix well and set aside. In a large mixing bowl, beat butter and garlic. Gradually beat in oil until smooth. Spread over one side of bread. Place, with buttered side up, in greased, large, shallow baking pans. Top each slice with 1/4 cup Mozzarella. Sprinkle with Parmesan mixture.
Combine peaches, grapes, strawberries and blueberries in a large bowl. Sprinkle fruits with sugar and lemon juice. Toss. Let stand, covered, for 1 hour.
Roll ground beef into bite size balls. Mix chili sauce and grape jelly in saucepan. Bring to a boil. Add enough meatballs to cover bottom of pan. After meatballs have cooked about 5 minutes, remove from sauce and add another batch to cover saucepan. Continue until all have been slightly cooked, then place all back into pan and cook, uncovered, about 40 minutes on simmer.
Mix carrots, bell pepper and onion; put in casserole dish. Blend remaining ingredients together and pour blended sauce over the carrots, pepper and onion. Marinate for 3 days. Yields 6 to 8 servings.
Combine milk, shortening, sugar and salt. Dissolve yeast in water. Blend in egg. Add flour; mix until well blended. Cover and let stand 15 minutes. Roll out dough on floured surface into rectangle. Spread with butter, 1/4 to 1/2 cup sugar and cinnamon. Roll as for jellyroll. Cut into 1-inch slices. Put in greased pan. Let rise 1 hour. Bake at 375° for 20 to 25 minutes.
Saute onions in margarine until tender. Add okra and cook 5 minutes, stirring occasionally. Add remaining ingredients; stir well. Cover and simmer about 15 more minutes or until corn is tender. Makes 6 servings.
Cook in double boiler the first 2 ingredients until chocolate chips are melted. Remove from heat; add remaining ingredients and mix well. Put in a 9 x 13-inch buttered pan. Chill until set about 1 hour. Store in refrigerator.
The corn, beans and peas are drained. Chop onions and green pepper. Put first 6 ingredients in large bowl. Next, bring last 6 ingredients to a boil and pour over vegetables. Mix; keep in fridge overnight. Keeps 10 days to 2 weeks.
Unroll crescent roll wedges and place on a cookie sheet or pizza pan. Bake crust at 375° for 8 or 9 minutes. Cool at least 10 minutes.
Break the spaghetti into short lengths and cook in boiling, salted water until tender. Drain and cool. Place in a bowl. Add the eggs, celery, pickles, onions, cheese and parsley and mix. Combine the mayonnaise, salt, pepper and vinegar.
Sift flour, sugar, baking powder and salt together; set aside. Separate eggs. Beat the yolks, milk and oil together. Add dry ingredients. Blend well. Beat egg whites fairly stiff and fold in. Heat griddle before greasing it. Pour batter onto griddle, using a 1/4 cup plastic measure cup. I cut this recipe in half for two. You may mix dry ingredients the night before to save time. Full recipe makes 18.
Mix together in order given and stir well. Roll in balls the size of a walnut and press down with fork. Bake at 350° for 10 to 12 minutes.
Beat eggs. Add remaining ingredients. Mix well. Bake at 350° for 1 hour. Cool. Freezes well. Makes 2 loaves.
Mix all ingredients with sufficient water to make a stiff dough. Place in a covered bowl and let set for 30 minutes to 1 hour. Pinch off small balls and work out into large circles. Fry in deep hot fat until golden brown. Serve with butter, syrup, jelly, vegetables or meat.
Put frozen hash browns in large pan. Put green onions on top. Sprinkle with salt and pepper. Pour 1/2 of melted butter on top. Heat together soup, cheese and sour cream. Pour over potatoes. Mix corn flakes with remaining butter. Sprinkle on top. Cover with foil and bake for 1 hour at 350°. Uncover last 15 minutes.
Mix flour with baking soda. Combine butter, sugars and pudding mix in bowl; beat until creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. Bake at 325° for 10 to 12 minutes.
Brown beef well in skillet and place in a crock-pot. Add all remaining ingredients. Cover and cook on low 6 to 7 hours or on high for 3 1/2 hours.
Melt margarine in 8 x 8-inch pan or iron skillet in 350° oven. Coat pan with margarine. Mix other ingredients until blended. Pour batter into hot pan. Bake at 350° for 35-40 minutes.
Mix wet ingredients thoroughly. Add dry ingredients just until blended. Put in muffin tins 2/3 full. Bake at 350° until golden brown, about 20 minutes. Test with toothpick.
Cook and drain broccoli. Cook onion in a small amount of butter. Stir in broccoli, soup, cheese, eggs and onion. Put in 2-quart casserole dish.
Mix together flour, margarine and pecans. Press into a 9 x 13-inch pan and bake at 350° for 15 to 20 minutes; cool. Cream together cream cheese and sugar. Mix in Cool Whip. Spread on crust and refrigerate. In large saucepan, cook to a rolling boil the remaining 6 ingredients, stir constantly. Remove from heat and let cool, stir occasionally, then spread on top of cream cheese mixture; refrigerate. When firm, spread on 3/4 of an 8 ounce carton of Cool Whip, sprinkle with chopped pecans.
Mix Bisquick, sugar, eggs and water. Stir in chocolate chips and nuts. Pour in greased 9 x 12-inch pan. Bake at 350° for 25 to 30 minutes.
Combine cream cheese and butter. Cream until smooth. Add powdered sugar, beating until light and fluffy.
Sift directly into the pan: sugar, flour, salt, cocoa and baking soda. Add vinegar, vanilla, salad oil and cold water. In a 13 x 9-inch pan, stir until smooth. Bake at 350° for 40 to 45 minutes.
Butter one large baking sheet; set aside. In iron pan, combine sugar, syrup and water. Cook over medium-high heat to boiling, stirring constantly. Add raw peanuts and cook, stirring constantly, until mixture reaches hard-crack stage. Add butter and mix until well combined. Sprinkle baking soda over mixture, stirring constantly. Immediately pour mixture onto prepared baking sheet. Hold sheet at angle to make candy spread.
Mix ingredients in a 2-quart Corning Ware deep casserole dish. Bake at 350° for about 40 to 45 minutes.
Combine pie filling and cranberry sauce in a lightly greased 13 x 9 x 2-inch baking dish. Set aside. Combine cake mix and spices. Cut in butter with a pastry blender until mixture is crumbly; stir in pecans. Sprinkle over fruit mixture. Bake at 350° for 45 minutes. Serve warm with ice cream. Yields 12 servings.
Place broccoli and chicken in bottom of 9 x 13-inch baking dish. In small bowl, mix soup and mayo. Pour over chicken and sprinkle cheese and bread crumbs. Bake at 350° for 30 minutes.
Mix first 4 ingredients and beat well. Add other ingredients. Will be thick! Bake in Bundt pan for 45 minutes to one hour at 350°.
Mix all ingredients together. Put in large mushrooms. Bake 15 minutes. Put a slice of bacon over top. Place in buttered pan with 1/2 cup water.
Blend all ingredients and chill. Serve with fresh fruit (strawberries, apple, bananas, etc.)
Peel and slice turnips thin. Cook in a little salted water, barely covering. As soon as they are barely tender (do not overcook), drain and mash. Add milk, margarine, salt and sugar. Put in greased casserole. Add bread crumbs and cheese. Put into 375° oven, about 5 minutes or until cheese melts.
In saucepan scald milk. Add other ingredients. Heat over low heat until thickened and well blended. Pout into pre-bake pie shell. Beat meringue from 2 egg whites and 4 Tbsp. sugar. Top pie. Bake until browned.
Cut bacon and water chestnuts into halves. Wrap water chestnuts with bacon slice. Secure with toothpicks. Place on baking sheet. Bake at 400° for 30 minutes; drain. Combine catsup, sugar and Worcestershire sauce in saucepan. Bring to a boil, stirring, until sugar is dissolved. Combine sauce and water chestnuts in baking dish. Bake at 375° for 20 minutes. Serve hot.
Mix together dry ingredients. Add water and oil. Add eggs, one at a time, beating after each. Pour batter into well greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool cake in pan for 15 minutes, then turn onto plate.
Combine soup, mayonnaise, eggs, onion, salt and pepper in bowl. Stir in cooked broccoli. Put all in baking dish. Top with cheese. Prepare stuffing mix with melted butter to hold together. Sprinkle on top. Bake at 350° for 30 minutes.
Heat butter and stew vegetables for 6 minutes gently. Add potatoes and water and simmer for 25 minutes. Stir in cream and serve.
Add 2 cups of chopped meat, if desired (bacon, ham or shrimp).
Prepare cornbread as on package and bake. Crumble cornbread as mix together with other ingredients. Chill before serving.
Dip balls into chocolate using toothpick. Drain on wax paper. Makes 200. Store in freezer.
Combine milk, cream cheese, salt and pepper in a saucepan over medium heat, stirring constantly, until creamy. Remove from heat, then add flour.
Mix well, roll into balls, press flat with wet fork. Bake at 325° for 12-15 minutes.
Put raw chicken in 13 x 9-inch pan. Layer cheese on top. Mix soup and wine and pour over chicken. Sprinkle stuffing mix over chicken. Pour melted butter over all. Bake at 350° for 45 to 50 minutes.
Boil chicken and remove bones. Mix stuffing with melted butter or margarine. Mix soups, broth and peas together.
Mix the first 4 ingredients; spread into an ungreased cake pan and mix again. Add the remaining ingredients; pour over the cake mixture. Bake at 350° for 35 to 40 minutes.
Heat margarine in hot skillet and cook chicken, half at a time, until browned. Add broccoli and carrots. Cook until tender-crisp. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover. Simmer 10 minutes or until vegetables are tender. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff before serving. Serves 4.
Combine flour and cheese. Make a well in the center of mixture. Combine egg, milk and butter. Pour into center of dry mixture. Stir until moistened. Spoon into greased muffin pans. Bake at 400° for 25 minutes.
Melt shortening and add to beaten eggs and water. Sift dry ingredients and add to eggs, etc. Add crushed bananas and vanilla. Beat 150 strokes. Bake in greased and floured loaf pan at 350° for 75 minutes.
Need candy thermometer, heavy 3-quart pan and well-greased 12 x 16-inch cookie sheet.
Mix yogurt or cream well. Add apples, grapes and celery to dressing to prevent apples from discoloring; add nuts. Mix lightly, chill. Makes 4 servings.
Mix all ingredients together with your hands. Form into small balls and flatten slightly as you put them on the cookie sheet. Cook at 350° for 15 to 20 minutes or until brown. Can be frozen and reheated.
Combine all ingredients, except potatoes, in plastic bag. Moisten potatoes with water and shake in bag with flour mixture. Melt margarine in 9 x 13-inch pan. Lay potatoes in pan. Bake at 375° for 1 hour. Turn potatoes after first 30 minutes.
In a large skillet over medium heat, saute green pepper, onion and garlic in 1 tablespoon olive oil until tender. Remove; set aside. In same skillet, heat remaining oil and brown chicken on both sides; drain fat. Return vegetables to skillet. Add pasta sauce, olives, basil, salt, oregano and pepper. Heat to boiling. Cover; simmer gently over low heat for 20 minutes or until chicken is thoroughly cooked. Serve chicken and pasta topped with sauce.
Butter a pie plate heavily. Mix the ingredients; pour into buttered pie plate. Bake at 375° until brown, about 1 hour.
In large pot combine soup, broth and water. Blend Velveeta in blender with 2 or 3 cups of milk. Add to pot with remaining milk. Add broccoli. Simmer over low heat 30 to 45 minutes.
Place fillets in one layer in a glass or ceramic baking dish. Heat vinegar, water, onion, herbs and spices. Pour over fish. Allow to marinate for at least one hour. Bake, covered, for 45 minutes at 375°. Yield: 6 servings. Carbohydrate 11 g, protein 39 g, fat 6 g, calories 246.
Mix all, press into 9 inch spring form pan, covering bottom and one inch up sides. Refrigerate 30 minutes.
Heat beef in oil. Cook until tender. Add remaining ingredients. Simmer 1 hour. Serve over rice.
Layer cauliflower, broccoli and onion in a bowl and put mayonnaise on top. Add other ingredients. Cover and sit overnight. Toss before serving.
Cook pork slowly in crock-pot. Cool and shred pork. Cook celery and onion in water and butter. When onions and celery are tender, add tomato sauce and ketchup. Season with salt, pepper, oregano and garlic powder to taste.
Bake coconut in a 325° oven until brown (about 10 minutes; stir several times and watch carefully). Coarsely grind coconut. Mix spices in a large bowl with eggs; coat shrimp. Dredge in coconut. Transfer to greased baking sheets and refrigerate 1 hour to 1 day. Bake in a 400° oven for about 12 minutes. Serve with Mango Chutney Sauce.
All ingredients should be at room temperature. Mix cream cheese, sugar, flour and eggs, one at a time. Beat well. Add heavy cream. Grease a spring cake pan; dust with graham cracker crumbs. Bake at 450° for 10 minutes. Then reduce heat to 200° and bake until done. A total of 1 hour.
Preheat oven to 300°. Combine margarine, crumbs and sugar; pat firmly on bottom of buttered 9-inch spring-form pan. In larger mixing bowl, beat cheese until fluffy. Beat in Eagle Brand milk, eggs and salt until smooth. Stir in ReaLemon; pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature; chill. Spread sour cream on cheese cake. Garnish as desired. Refrigerate leftovers.
Mix all ingredients together and put into well-greased baking dish. Bake at 350° for 1 hour.
Brown hamburger, onion and pepper. Drain well. Add soups, enchilada sauce and enchilada dry mix and cook over medium heat for 15 minutes. Keep stirred well. Pour over crushed Doritos and add cheese.
Combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoons into each pepper half. Roll in bread crumbs. Place on a greased jelly roll pan and bake uncovered at 300° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Serve with sour cream, onion dip or Ranch dressing. Makes 24 appetizers.
In heavy pot, mix sugar into evaporated milk. Once this is done, start cooking the mixture on medium heat, while stirring almost constantly. Bring the mixture to a boil and cook to a soft ball stage. If you have a candy thermometer, you can use it to denote when the mixture gets to this stage. If you don't have one, you can test a drop of the mixture in a small amount of ice water placed into a small bowl. Continue to test the mixture at one to two minute intervals until you can form a soft ball with the mixture when rolled into a ball in the ice water by hand.
Fry bacon, mix with beans and two cups of water. Cook for thirty minutes. Add rice and cook until done.
In large pot, combine both packages of noodles in boiling water. Boil 7 to 10 minutes.
Prepare and boil cubed squash until tender. Heat oven to 400°. Mash squash. Stir in remaining ingredients. Turn mixture into ungreased 1-quart casserole. Bake uncovered 20 to 30 minutes.
Sift flour, cinnamon, soda and salt together and set aside. Mix oil, sugar, pumpkin and egg. Add dry ingredients and mix thoroughly. Add 1 cup butterscotch chips and 1/2 cup chopped nuts. Bake in greased and floured (jelly roll type) cookie sheet at 350° for 12 to 15 minutes. Sprinkle with powdered sugar. Cut while warm.
Drain pineapple, fruit cocktail and oranges. Reserve 3 cups juice. Drain and rinse cherries. Mix together pudding and fruit juice. Bring to a boil. Let cool and mix with fruit. If desired you can layer fruit with angel food cake and pour pudding mixture over it.
Cook macaroni in boiling salted water, drain and cool. In a large bowl combine macaroni, shrimp, crabmeat, celery, onion and chopped eggs; set aside.
Combine first 4 ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Set aside. Slice away skin from ham. Score fat on ham in a diamond design and stud with whole cloves. Place ham, fat side up, on rack in a shallow roasting pan. Bake uncovered at 325° for 1 1/2 to 2 hours. Baste every 15 to 20 minutes with sauce. Heat remaining sauce and serve with ham. Garnish with parsley.
Brown the chops in lard or drippings in frying pan. Pour off drippings. Season with salt and pepper. Add water; cover tightly and simmer for 45 minutes or 1 hour, or until done. Makes 6 to 8 servings.
Brown beef. In a separate skillet, saute onions in margarine until beginning to brown. Mix all ingredients well and refrigerate overnight. Bake at 300° for 1 1/2 hours.
Beat eggs slightly; add sugar, salt and milk. Line a rather small pie pan with dough. Fill pan with mixture. Sprinkle nutmeg over the top. Bake in moderate oven. Test with knife.
Heat oven to 350°; melt margarine in 13 x 9 x 2-inch baking dish. In a saucepan, heat sugar and water until it is dissolved. Cut Crisco into flour until fine crumbles; add milk and stir with fork until dough leaves side of bowl. Turn onto floured counter; make into a ball. Flatten and roll out until 1/4-inch thick. Sprinkle with cinnamon; add pears or apples. Roll up like a jelly roll. Now slice up in circles about 15 of them. Place in the buttered casserole. Pour the sugar water over the dough. (This looks like too much liquid, but the dough will absorb the liquid.) Bake about 50 minutes. You can use dewberries, peaches or other fruit. Serves 12 to 13.