HumbleIntelligence/food-ner-1-Million huggingface dataset:
On a rack, arrange the sweet potato slices in a circle. Sprinkle with either salt, cinnamon-sugar mix or chili powder. Cook in microwave on High 4 to 5 minutes, until dry. Rotate rack halfway through cooking. Let stand 1 minute. Contains 40 calories; no fat.
Drain all canned vegetables. Mix oil, vinegar, sugar and pepper. Pour over vegetables and mix well. Best if refrigerated overnight.
Boil together margarine or butter and milk. Cream together eggs and sugar with a pinch of salt. Beat well. Add flavoring. Add flour. Beat in warm milk. Bake at 375° for 30 to 35 minutes.
Mix together sugar, flour, salt and milk; cook over medium heat to a boil. Separate eggs; beat yolks. Mix with small amount of pudding mix. Then add to entire mixture. Put back on fire and cook for one minute. Remove from heat. Add 1 stick of oleo and vanilla.
Chop cabbage and green onions. Add almonds, sesame seed and cooked chicken breasts. Combine Top Ramen flavor packets, salt, pepper, sugar, vinegar and oil. Pour over salad and add crushed Top Ramen noodles.
Melt margarine and marshmallows in pan over low heat. Chop dates and nuts. Add to margarine-marshmallow mixture. Spread about 1 cup graham cracker crumbs on wax paper. Shape mixture into long roll. Lay on graham crackers and roll up. Chill; slice thin.
Let cream cheese soften at room temperature for about 1 hour. Using plastic gloves, mix cream cheese, ham or turkey (use as much as desired), green onions, red pepper and Worcestershire sauce; mix well and form into a ball. Roll in pecans until covered and store in refrigerator. Serve with your favorite crackers.
Heat milk and sugar to rolling boil in 2-quart saucepan, stirring constantly. Boil and stir 1 minute. Add chocolate and salt. Stir until chocolate melts, then beat with rotary beater until smooth. Remove from heat and stir in butter and vanilla. Keeps well in jar in refrigerator (if the family doesn't find it).
Dissolve jello in water and stir in strawberries until thawed. Add a little water. Add bananas. Pour half of this mixture in a pan. Chill until firm. Spread evenly with the sour cream. Pour remaining jello on top. Chill until firm and cut in squares. Top with dollops of sour cream. Serves 6.
Mix well and shape into loaf; cook in covered pan at 350° for 1 hour. Last 10 minutes, remove foil and let meat brown.
In a saucepan, combine sugar, eggs, lemon juice and salt. Cook and stir over medium heat until temperature reaches 160° until mixture is thickened. Cool completely. Cook spaghetti according to package directions. Drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti. Stir in apples. Toss gently. Drain. Stir in the egg mixture. Add pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries.
Dissolve sugar in water. Add juice and bananas (mashed or put in blender). Put in 7-Up that's been chilled.
Place half of the sliced apples in a buttered casserole dish. Cover with half of the carrot slices. Combine dry ingredients; sprinkle half of the mix over carrots. Repeat the layers; pour orange juice over the top. Bake at 350° for 45 minutes. Serves 6.
Preheat oven to 450°. Bake pie crust 7 minutes. Remove from oven. Reduce oven temperature to 325°. In medium bowl, combine milk, light brown sugar, cognac, light corn syrup, pumpkin pie spice and salt. Add canned pumpkin and beaten eggs. Blend well. Slowly pour pumpkin mixture into prepared pie shell. Bake in a 325° oven until filling is barely set in the center, about 40 minutes. Cool. Garnish with whipped cream, if desired. Makes 8 servings.
Wash cauliflower and separate into flowerets; set aside. In a large saucepan, melt butter. Saute onion until soft and transparent. Stir in garlic. Saute briefly, being careful not to burn. Stir in rice and coat with butter. Add pepper to broth; bring to a boil. Lower heat to simmer. Leave uncovered and cook 20 minutes. Add cauliflower; cover. Simmer 5 to 10 minutes until cauliflower is just tender. Sprinkle with cheese and parsley. Serve hot from the pot. Serve in wide rimmed soup bowls. Add extra cheese, if desired. Makes 4 to 6 servings.
Combine all ingredients in bowl. Mix well. Shape into 2 logs; wrap in foil. Store in refrigerator. Cut into slices. Yields 4 dozen.
Beat whites until stiff. Add salt, sugar and vanilla. Fold in chocolate chips and nuts. Spoon onto cookie sheet covered with brown paper. Bake at 375° for 1 minute. Turn oven off. Leave in oven 1 hour or overnight. Do not open oven until finished.
Sift flour and salt. Put cream cheese and butter in a bowl and blend. Add sifted ingredients; blend and cover. Chill. Heat oven to 350°. Divide dough into small portions. Roll on floured board about 1/8 inch thick and 3 inches square. Place a scant tablespoonful of preserves in center of dough and fold 2 opposite corners to center. Pinch and seal. Place on ungreased cookie sheet 2 inches apart. Bake 20 minutes until edges are lightly browned.
Save 1/3 for topping. Put in 9 x 12-inch pan and cook for 5 minutes at 350°. Chill.
Put 1/2 crumbs in casserole. Add shrimp, mushrooms and 1/2 cheese. Top with remainder of bread and cheese. Beat eggs slightly. Add seasonings and milk; mix. Pour over the casserole. Bake at 325° for 45 to 50 minutes. Makes 5 to 6 servings. (May be prepared ahead of time and refrigerated.)
Combine flour, salt and pepper; dredge chicken pieces. Heat oil in large skillet; add chicken and brown well on both sides. Turn chicken skin side up and add water. Bring to a boil; cover and simmer 30 minutes. Place chicken on platter and keep warm. Add vegetables to skillet. Bring to a full boil over medium heat, separating vegetables with fork. Stir until sauce cubes are blended. Reduce heat; cover and simmer 3 minutes. Stir in catsup and serve over chicken. Makes 3 servings.
Dissolve yeast in warm water; let stand 5 minutes. Combine flour and next 4 ingredients; make a well in center of mixture. Add yeast mixture, oil and buttermilk; stir until dry ingredients are moistened. Turn dough out onto a lightly floured surface; roll to 1/2-inch thickness. Cut with a 2-inch biscuit cutter; place on ungreased baking sheets. Cover; let rise in a warm place (85°) free from drafts, 1 hour. Bake at 400° for 15 minutes or until lightly browned. Yields 24 (100 calories per biscuit).
Bake potatoes. Let cool. Peel and cube. In large skillet, fry bacon. Remove bacon and allow to cool, then crumble. Saute onions and peppers in bacon drippings. Add potatoes and stir, heating thoroughly. Add bacon last. Serve while hot.
Mix and pour into a tube pan and bake at 350° for 1 1/2 hours.
Heat butter over low heat until golden brown. Remove from heat. Beat in sugar, milk, vanilla and salt. Blend in Jif. Frosts one 9 x 13-inch cake.
Stir together sour cream, sugar, parsley, vinegar, onion and dill. Fold in cucumbers; cover and chill for 2 hours.
Cut bananas into 1-inch pieces. Place lemon juice, sour cream and coconut in separate bowls. Dip bananas in lemon juice. Roll in sour cream and then in coconut, making sure all sides are coated. Cover with plastic wrap and refrigerate several hours or overnight. Makes about 24 pieces.
Mix oleo and other ingredients with a fork or fingers. Roll into balls about 1-inch. Place on cookie sheet and press with fork crisscross. Bake at 350° for 10 minutes.
Cut onion, celery and carrots finely. Fry in oil until lightly brown. Add small amount of grated cheese, garlic and parsley. Add clean shrimp, tomatoes, tomato paste and 1/2 cup water. Cook until done. Use more water, if needed. Salt and pepper to taste. Serve over spaghetti.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla to eggs and mix lightly but well. Combine flour, salt, soda, baking powder and cinnamon, then add to the egg/zucchini mixture. Stir all until well blended, then add nuts and pour into two 9 x 5 x 3-inch greased loaf pans. Bake 1 hour in 350° oven. Remove pans from oven and cool on a rack.
Cook squash until tender. Drain well; beat eggs and add all ingredients to eggs. Pour into buttered baking dish and dot with butter or top with bread crumbs. Bake at 350° for 30 minutes.
Place apples in bottom of a 11 x 7-inch baking dish or pan. Sprinkle cinnamon and nutmeg over apples. Cover with slices of white loaf bread with crust removed. Mix sugar, margarine and egg. Pour over bread. Bake at 350° for 45 minutes or until brown.
Sift together flour, salt and baking soda. Cut in shortening until mixture looks like meal. Add buttermilk, mixing with a knife until dough cleans bowl of all flour. Chill.
Mix eggs, sugar and shortening together. Add vanilla, bananas, buttermilk and baking soda. Mix well. Add baking powder, flour, salt and nuts. Beat until fluffy. Bake at 350° for 30 to 35 minutes in a 9 x 13-inch pan. Cool. Mix 1 package of banana instant pudding according to box directions. Spread over cake. Spread Cool Whip over this. Sprinkle with nuts.
Cook rhubarb in water for 8 to 10 minutes. Remove and add Jell-O, sugar and juice. Chill slightly. Fold in apple and nuts.
In a 1 1/2-quart casserole; stir together peanuts, sugar, syrup and salt. Cook 8 minutes on High in microwave oven, stirring well after 4 minutes. Stir margarine and vanilla. Microwave 2 minutes longer. Add baking soda and quickly stir until light and foamy. Immediately pour into lightly greased baking sheet. Spread out.
Combine sweet potatoes, sugar, eggs, vanilla, milk, margarine and marshmallow cream with electric mixer until smooth. Spoon into a greased 2-quart shallow dish. Combine brown sugar, flour, 1/3 cup margarine and pecans. Sprinkle over top of casserole. Bake at 350° for 30 minutes.
Cream Crisco and sugar well. Beat in eggs. Add flour, vanilla and coconut. Bake at 350° until done.
Slice all but 4 berries. Mix cream cheese, milk and confectioners sugar until smooth. In 4 goblets, layer half of sliced berries, then half of cheese mixture. Repeat. Garnish with whole berries. Shave the chocolate bar. Top each goblet with 1 ounce shaved chocolate.
Layer in a 9 x13 inch pan. 1st layer, put crushed cookies in dish and pour melted butter on top. 2nd layer, mix cream cheese and powdered sugar; spread on top of cookies. 3rd layer, sliced strawberries. 4th layer, pineapple. 5th layer sliced bananas. Top with Cool whip.
Scramble eggs and set aside. Fry bacon and set aside. Fry hash browns and set aside.
Stir peanuts, sugar, syrup and salt together in a deep bowl. Cook on High 4 minutes. Stir candy so all sugar is mixed and continue cooking on High for 3 more minutes. Add butter and vanilla to syrup, blending well. Cook on High 1 to 2 minutes. Add soda and stir well until light and foamy. Pour immediately onto lightly buttered surface. Spread, cool and break into pieces. Store in an airtight container. Can use roasted, salted peanuts. Omit salt and add peanuts after the first 4 minutes of cooking.
Drain pineapple thoroughly; reserve syrup. Add enough water to make 1 cup syrup. Combine with sugar and cranberries and bring to full boil. Remove from heat. Drain cranberries and reserve syrup. Combine drained cranberries, pineapple, banana, pears and lemon juice and chill. Melt butter and blend in cornstarch. Add cranberry syrup and stir over medium heat until it boils and thickens. Reduce heat and stir a little hot mixture into egg. Return to hot mixture, stirring constantly. Cook over low heat 3 minutes. Cool to lukewarm. Fold fruit, marshmallows and whipped cream into cool mixture. Freeze. Can be frozen in muffin tins and used as needed. Will thaw quickly for eating.
In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and yeast. Add oleo. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic (8 to 10 minutes). Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Drain spinach (squeeze dry) and combine with other ingredients. Put bowl in freezer until hard enough to roll. Roll out into 1-inch balls and put on cookie sheet in freezer. After frozen, they can be stored in bags. Cook at 350° for approximately 20 minutes (until golden brown).
Preheat oven to 375°. Sift together flour, baking soda and salt and set aside. Combine butter or shortening, sugar, brown sugar, vanilla and water. Beat until creamy. Beat in eggs. Add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by well rounded teaspoonfuls on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix all ingredient together and pour into a greased and floured jelly roll pan. Bake 15 minutes at 350°. Spread peanut butter immediately from the oven; cool in refrigerator. Melt chocolate chips in a double boiler. Spread over cooled cake. Cool in refrigerator.
Wash the tomatoes and cut out blemishes. Cut tomatoes into quarters (leave skins on) and place in a blender (or equivalent); liquify. Place the tomato liquid in a saucepan; add sugar and boil 5 minutes. Add 1 package berry jello and mix well. Place in hot jars. Jars may be sealed with paraffin or rings. It is recommended that the finished product be either frozen or kept in the refrigerator. I use paraffin and rings and leave it at room temperature if the rings seal.
Cook meatballs as directed (see recipe). Mix brown sugar and cornstarch in skillet. Add meatballs; stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring occasionally. Reduce heat. Add meatballs. Cover; simmer, stirring occasionally, for 10 minutes. Stir in green pepper. Cover; simmer until crisp-tender, 5 minutes.
Boil raisins and water for 2 minutes. Cool and add soda to raisin mixture. Add remaining ingredients to raisin mixture. Drop on greased cookie sheet. Bake at 375° for 7 to 10 minutes.
One egg and 1/2 cup bread crumbs can be added to stretch hamburger.
Combine cocoa, sugar and salt in large saucepan. Add milk gradually. Mix thoroughly; bring to bubbly boil on high heat. Stir continuously. Reduce to medium heat; continue boiling, without stirring, until mixture reaches 232° or until a small amount of mixture forms a soft ball stage when dropped into cold water. Be sure bulb of thermometer is not resting on bottom of saucepan. Remove saucepan from heat. Add margarine and vanilla to mixture. Do not stir. Allow fudge to cool at room temperature until it reaches 110°. Add peanut butter. Nuts are optional. Beat by hand or with electric mixer until fudge thickens and it loses some of its gloss. Quickly pour and spread fudge in lightly buttered 8 x 8 x 2-inch glass dish. Cut into squares. Makes about 3 dozen squares.
Mix sugar, mustard, salt and vinegar. Add oil slowly; beat constantly until thick (or use blender). Add poppy seed and beat a few minutes longer. Delicious over fruit.
Cook pasta according to package directions and drain. Meanwhile, in large saucepan, melt butter. Add broccoli, green pepper and mushrooms. Cook just until tender. Add hot pasta and remaining ingredients, heat thoroughly, stirring occasionally. Sprinkle with cheese, if desired. Yields 6 to 8 servings.
Cook broccoli according to package directions. Drain. Chop into 1 1/2-inch pieces. Melt 1 1/2 tablespoons butter in a saucepan. Add flour and salt; cook 1 minute. Add milk. Cook, stirring constantly, until thickened. Place broccoli in a 1 1/2-quart buttered casserole. Combine remaining ingredients except the bread crumbs. Pour over broccoli. Pour white sauce over all. Combine 2 tablespoons melted butter with bread crumbs. Put crumbs on top. Bake at 350° for 20 minutes or until bubbly. Green beans or asparagus may be substituted for broccoli.
Cook bacon and onion in a skillet until bacon is crisp, stir constantly. Stir in sauerkraut and brown sugar, add potatoes and apples. In a cheese cloth bag tie peppercorns, juniper berries, cloves, parsley and bay leaves; add to sauerkraut. Add pork chops and smoked kielbasa pieces, pour chicken broth in, stir well. Heat to boiling, then reduce heat, cover and simmer until meat is done, potatoes are tender for about 45 minutes. When done remove spice bag. With a slotted spoon remove sauerkraut, potatoes and apples to a large platter. Arrange meat and kielbasa in the center of the platter. Serve with fresh sourdough bread.
Brown ground beef and onion;	drain good. Mix ground beef, onion, sugar and pork and beans.	Put in a long Pyrex dish. Put bacon on top of beans and top with ketchup. Cook until bacon is cooked. Bake in oven at 400°.
Cut pork into thin strips. Dredge in the flour. Cook quickly but thoroughly in the hot oil. Remove meat from skillet. Add remaining ingredients to drippings and cook 2 minutes until crisp but tender. Stir pork strips in and serve.
Put ground beef, rice and peppers in green peppers in 2 inches of water and cook covered for 1 hour.
Preheat oven to 450°. Combine corn meal, shortening and 2 cups of milk in a pan over medium heat. Bring mixture just to a boil, stirring constantly. Blend beaten eggs, salt and remaining milk. Add to corn meal mixture. Mix well. Stir in baking powder. Pour into greased 1 1/2 to 2-quart casserole. Bake 25 to 30 minutes. Serve hot with butter.
Spread chips in casserole dish. Place boned chicken on top of chips. Saute onion and pepper in butter until tender. Add all other ingredients except for the cheese. Mix well. Pour over chicken. Bake at 350° for 30 to 40 minutes. Top with cheese the last few minutes.
Mix crushed pretzels, margarine and 3 tablespoons sugar and press into a 13 x 9-inch pan. Chill.
Bake cake as per directed in a large oblong pan. While hot, cover with crushed pineapple.
Brown ground meat with chopped onions, chili powder, ground comino and salt. Drain. On the side, pour about 1/2 can Wolfe's chili into a bowl or Pyrex pie dish; add small amount of water (make it a little runny); stir and warm in a microwave. Dip flour or corn tortillas into warm chili; add a couple of spoons of meat, onions and cheese, then roll it up and place into an oblong pan. When all are rolled up, pour any remaining chili on top; add cheese and onions. Cook at 400° to 425° until cheese melts.
Crush wafers to fine crumbs. Add to nuts and chopped cherries. Mix well in milk. Pour coconut on waxed paper. Form rolls by rolling and shaping on coconut. Wrap in foil. Refrigerate.
Layer the sausage and cheese in order in the pie shell. Beat the eggs and milk together. Add to the pie shell. Sprinkle with sharp cheese. Bake for 35 minutes in a 350° oven.
Boil potatoes until tender. Cut into chunks. Add all ingredients; mix well. Chill at least 2 hours.
Place all ingredients in a heavy pan and cook 45 minutes (high heat). Stir every 10 minutes until all sauce is gone. Turn to low heat; fat becomes oil.
Cook carrots in boiling water for 5 minutes. Drain. Combine carrots, zucchini and tomatoes in rectangular dish. In saucepan, stir cornstarch, milk, 1/2 cup cheese and butter until smooth and thick. Pour sauce over vegetables. Sprinkle with remaining cheese and almonds. Bake at 375° for 30 to 40 minutes. Serves 6.
Cook beef until brown and crumbly. Turn into a 1 1/2-quart casserole. Arrange thawed peas over meat, then cover with celery. Mix together soup, cream, seasonings and onion. Pour over celery. Sprinkle with chips or flakes. Bake at 375° for 30 minutes or until hot and bubbly.
Sift flour, soda, salt and cinnamon together; set aside. Cream the sugar, shortening, molasses and eggs together. Add flour mixture; mix well. Stir in oats, nuts and raisins. Drop by teaspoonfuls onto greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Preheat oven to 350°. Combine apples and sugar in mixing bowl. Let stand 10 minutes. Blend oil, vanilla and egg with the apples, then combine the dry ingredients and mix in well. Stir in the raisins. Pour into greased 8-inch square cake pan. Bake 35 to 40 minutes. Yields 9 servings.
Mix all ingredients. Place cloves and cinnamon in small cloth and tie. Drop in cloth bag of spices; heat to boiling and boil 10 minutes. Simmer 20 minutes. Heat before serving.
In a small saucepan, melt margarine; stir in Worcestershire sauce and seasoned nuts, cereals and pretzels. Pour margarine, sauce over mixture. Mix lightly about every 20 minutes. Spread out on absorbent paper or heavy brown paper to cool. Keep crisp by storing in airtight container.
In a large kettle, fry meat in oil until dark brown. Then add 1-quart of water. Cover and simmer two hours. Add remaining ingredients, except flour and cornmeal. Cook at gentle simmer for 30 minutes, removing bay leaves after 15 minutes. Make a paste of flour, cornmeal and water. Stir into mixture, cooking another five minutes at simmer while stirring often. Serve immediately with a fire extinguisher at your right elbow.
Mix oil, sugar, eggs, apples, nuts and vanilla. Combine dry ingredients and add to oil mixture. Put in greased and floured Bundt pan. Bake at 325° for 1 hour or until done.
Chunk squash. Par-boil, drain and mash. Leave skin on. Put in baking dish. Beat egg yolks lightly. Add all ingredients except egg whites. Beat egg whites until stiff. Fold into vegetable mixture. Bake at 350 degrees for 1 hour. Makes 8 servings.
Heat pineapple juice and cherry juice together. Mix Jell-O with juice. Cool thoroughly (this is very important). Add Cokes, pineapple, nuts and cherries. Pour in molds or Pyrex pan and chill until firm.
Mix in order given and our into unbaked pie crust. Bake in moderate oven 25 minutes. You may use an orange instead of lemon; it's very good.
Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine, but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use within a few weeks. Freezes well to use within 6 months.
Melt butter. Add sugar and curry powder. Drain fruit well. Arrange in a 1 1/2-quart casserole. Add butter mixture. Bake for 1 hour at 325°. Serves 12.
Mix together bread crumbs, celery, green pepper and onion. Add lemon juice and clam juice and mix well. Season with garlic salt, oregano and pepper and mix. Add this mixture to the chopped clams. Spoon into cleaned clam shells and top with bacon pieces. Bake at 350° until bacon is crisp. Serve with lemon wedges. Serves 8.
Cook grits. Add cheese, butter and garlic. Stir until blended. Beat 3 eggs in measuring cup. Add half and half to eggs to measure 1 3/4 cups total. Add to grits. Put in casserole. Top with cheese. Bake at 350° for 45 minutes. Serves 10.
Prepare rice mix using package directions. Season chicken with salt and pepper in skillet. Brown slowly in butter. Spoon rice into 1 1/2-quart casserole. Top with chicken, skin side up. Add soup to skillet. Slowly add Sauterne, stirring until smooth. Add remaining ingredients. Bring to boil. Pour over chicken. Cover and bake at 350° for 25 minutes. Uncover and bake 15 to 20 minutes or until tender. Serves 6.
Combine eggs, oil, vanilla and zucchini. Add and stir until moistened sugar, flour, cinnamon, soda, salt, baking powder and chopped nuts. Grease muffin tins. Fill 2/3 full. Bake in preheated 400° oven for 18 minutes.
Combine all ingredients and cook over medium heat until it comes to a full boil. Pour into a 9x13 pan lined with vanilla wafers or crackers.
Using high speed of the electric mixer, cream butter, sugar and vanilla until soft and creamy. Sift together salt and flour; add gradually to butter mixture. Blend well on low speed. Add noodles, stirring in by hand. Chill until firm. Pinch off small pieces of dough and shape into fingers. Bake at 350° for 10 minutes. Cool; dust with powdered sugar. Yield: 5 to 6 dozen icicles.
Cook bacon until crisp; drain and reserve 1/4 cup fat from bacon. Cook onion in the fat until tender. Blend flour, sugar, salt and celery seed; add vinegar and 1 cup water and cook until thickened. Add bacon, potatoes and eggs.