HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put sugar, flour, cinnamon and salt in a large mixing bowl. Put oleo, oil, cocoa and water in a medium saucepan and mix together. Bring to a full boil. Pour into the mixing bowl with the sugar mixture and beat for 3 minutes. Add remaining ingredients and beat again for 3 minutes. Bake at 400° for 20 minutes in a greased cookie sheet pan.
Cut the French bread into 1 1/2-inch cubes for 12 cups of cubes. Drain the fruit cocktail and remove the cherries and drain the peach halves and cut into large chunks.
Mix softened cream cheese with chopped vegetables. Spread on tortilla shell, then roll tightly. Refrigerate until ready to serve, then slice crosswise.
Slowly stir grits into boiling water. Remove from heat when thickened. Add oleo, eggs (well beaten), cubed cheese and seasoning salt. Stir until well blended. Pour into 2-quart casserole dish. Bake 30 minutes at 350°. May be made a day ahead and refrigerated. Serves 8 to 10.
Melt butterscotch and chocolate over medium heat. When smooth, add noodles and nuts. Drop by teaspoonful on wax paper to cool. Refrigerate in airtight container.
Cream shortening, sugar and salt. Add eggs, one at a time. Add flour and milk alternately, ending with flour. Fold in vanilla, butter and nut flavorings by hand. Bake in a greased tube pan for 1 hour and 45 minutes in a 325° oven.
Sift flours, baking powder, baking soda and salt into a bowl. Add the remaining ingredients. Stir well. Spoon into a buttered 9 x 5-inch loaf pan. Let stand 20 minutes. Bake about 50 minutes at 375°.
Mix cake mix, margarine and 1/3 cup milk. Pat 1/2 of mixture in 9 x 13-inch pan. Bake 10 minutes in a 350° oven.
Pour chocolate over peanuts and marshmallows until covered. Spoon into small mounds on wax paper or pour into a sheet pan and cut into squares.
Divide baked cake in half. Crumble 1 half of cake in large bowl (very large bowl). Spread 1 mixture of instant pudding, spread 1 half of crushed pineapple, spread 1 can of cherry pie filling, sprinkle 1 package of chopped pecans. Spread 1 container of Cool Whip. Crumble the other half of cake on top and add remaining ingredients as above. Make the night before (best if made a couple of nights before) and keep refrigerated.
Melt butter. Add other ingredients and mix well. Pour in unbaked pie shells and bake at 350° for 30 minutes.
Brown ground beef, onion and pepper. Drain. Return to pot; add tomatoes, tomato paste, beans, salt, pepper, chili powder and bay leaf. Simmer to boil; simmer 45 minutes.
Put berries and orange through food processor until evenly chopped. Stir in sugar to desired sweetness. Mix well and refrigerate several hours before serving. May be frozen. Makes about 2 1/2 cups.
Cook pasta according to package directions. While pasta is cooking, heat butter in saucepan. Add flour, salt and pepper. Cook a few minutes; slowly add broth. Bring to a boil, simmer until slightly thickened. Stir in cream, chicken and cheese. Heat butter and lemon juice in a skillet. Saute mushrooms until juice cooks off, about 5 minutes. Drain pasta. Combine with cream mixture. Place 1/2 in a shallow dish. Spread mushrooms over pasta, reserving some for garnish. Top with remainder. Sprinkle with cheese and reserved mushrooms. Bake at 375° for 20 minuets or until bubbly.
Warm oil in large pot (4 quart or more). Add the onion, carrot and green pepper; cook for about 2 minutes, then add the oregano, black pepper, red pepper, tarragon, salt and cumin. Stir, then add kidney beans and cook for about 5 minutes at low heat, stirring constantly. Add the 4 cups of water; increase the heat to high and cook until the water boils. Stir in the rice, tomato paste and chicken bouillon, then lower the heat to low and cook for about 40 minutes. Stir to fluff rice after 20 minutes. To ensure rice is done, stick a spoon into the rice. If the spoon stays upright, the rice is done. Serves 6.
Bake cake (no cholesterol) recipe. Let cool good. Crumble 1/2 of cake into a large bowl. Chop 1 1/2 bananas in rounds. Put on top of cake. Chop 1/2 of the strawberries and put on top also. Chop 1/2 of peaches and add to top. Add 1/2 of crushed pineapple (drained) to top. Mix instant pudding and add on top of pineapple. Then repeat the same steps for the next layer from all ingredients left. Top with Cool Whip.
Spread jalapeno cheese dip in a pie plate. Layer sour cream next. Layer onions, black olives, tomatoes and cover with Parmesan cheese. Bake at 350° for 30 to 45 minutes or until cheese is melted. May be microwaved. Serve with tortilla chips.
Mix cream cheese, dressing mix and mayonnaise together. Set aside. Break open crescent rolls and roll out onto 2 cookie sheets, do not separate. Bake at 350° for 10 - 15 minutes or until golden brown. Let cool; spread mixture onto crust; sprinkle vegetables on top. Refrigerate.
Dissolve Jell-O in water. Add 7-Up. Cool. Add pineapple, bananas and marshmallows. Put in large dish, approximately 9 x 13-inch and let set up.
In a 12-quart pot, sear the beef and pork in 3 tablespoons of olive oil. Add onions, bell peppers and celery. Cook over high heat until tender. During cooking, add the Port wine. Once tender, add all the tomato products. Bring to a boil. Add the shallots, Habaneros, garlic, jalapenos and the beer. Stir until well blended. Add the remainder of the seasonings. Cook, covered, for 2 hours, stirring occasionally, over low heat. Add the kielbasi and simmer, uncovered, for 2 hours. Serve with diced purple onions and grated Cheddar cheese. Yields 1 gallon chili!
Soften the cream cheese. Mix all ingredients together, except for 1/2 cup of pecans. Form into ball; roll in reserved pecans. Refrigerate until firm. Serve with crackers.
Stir eggs, sugar, salt and vanilla. Pour in milk. Preheat oven at 425°. Fill pie crusts and dust on nutmeg. Bake at 425° for 10 minutes. Reduce temperature to 325° and bake 30 minutes longer. A knife blade can be inserted in center of pie and should be clean.
Boil stew meat until tender, then mix all other ingredients. Add salt to taste. Simmer for 1 hour.
Mix ground beef, cracker meal, onion, evaporated milk and salt. Roll in flour. Brown meatballs in oil. Drain. Simmer in sauce for 15 minutes. To make sauce, drain pineapple and reserve juice. Measure pineapple juice and water to make 1 c. liquid. Blend with cornstarch until smooth. Stir in vinegar, brown sugar, soy sauce and lemon juice. Cook until thickened. Blend in green pepper and pimento. Add pineapple. Simmer 15 minutes with meatballs or sausage in. Enjoy!
In a saucepan over medium heat, bring water, parsley, sugar and salt to a boil. Add Brussels sprouts. Cover and simmer for 6-8 minutes or until tender; drain. Add water chestnuts and butter; heat through. This has 11 grams carbohydrate.
Mix ingredients and add chicken. Marinate at least 1 hour or up to 24 hours. Broil chicken 10 to 20 minutes on broiler tray far enough from heat to prevent marinade from caramelizing.
Mix flour, pepper, salt and garlic; dip chicken cutlets. Brown to a golden color in butter. Put in a warm dish.
Combine all ingredients. Press on bottom and sides of a 9-inch pie plate. Bake in a 400° oven for 8 minutes. Cool.
Cut cauliflower into bite-sized pieces. Prepare creamed onions according to package directions: In saucepan place 1 1/2 cups water, 2 tablespoons butter and the 2 packages of frozen onions. Cover and bring to boiling over medium-high heat. Reduce heat and simmer covered for 4 minutes, stirring occasionally. Remove from heat; stir in cheese, almonds and parsley. Place in casserole dish and top with onions. Bake until done.
In saucepan, mix together the dry ingredients. Add milk, butter and vanilla. Cook over medium heat until mixture thickens (must stir constantly so pudding will be smooth and not lumpy). Delicious when eaten warm.
Mix all ingredients well. Roll into small balls. Dip in melted chocolate. Yields about 3 dozen.
Put the chicken in a heavy boiler, add onion, celery, salt and pepper; cover with water and cook until the chicken is tender. Remove the chicken and let cool until you can debone. Remove and discard the onion and celery. Strain the stock. Heat chicken stock and butter to boiling. Add more salt and pepper if needed. Add dumplings to boiling stock, cover and cook for 12 minutes at a low boil. Warm the chicken in the microwave. Thicken stock with a mixture of cornstarch and water. Add chicken and mix well with cooked dumplings.
Pour dressing over combined beans, cucumber, cauliflower, green pepper and olives. Cover; marinate in refrigerator 2 hours. Drain, reserving marinade. Add vegetables to greens; toss lightly. Serve with marinade. Makes 6 to 8 servings.
Mix flour and beer with a fork. Let stand for 3 hours or longer at room temperature. Make rings out of onions. Dip rings in batter and fry in 2 to 3 inches of oil. Turn when brown. Drain. Salt to taste.
Cream butter and sugar. Beat in eggs and vanilla. Sift dry ingredients. Add alternately to egg mixture. Stir in kraut. Bake at 350° for 40 minutes.
Brown beef. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 1 hour.
Mix cake as directed; add the oil. Bake cake on greased cookie sheet with sides. Cool. Spread drained pineapple on cake. Mix pudding and milk; beat in cream cheese. Spread over top of pineapple; spread Cool Whip on pudding. Top with coconut. Refrigerate before cutting.
Mix hamburger, pepper and salt. Shape into 2 large patties. Dredge in flour (both sides). Fry in small amount of cooking oil. Makes nice brown crust.
Place all ingredients in blender and blend until smooth. Can be refrigerated up to 1 week. Makes 1 1/2 cups which equals a 14 ounce can.
Melt butter in large stew pot over low heat; slowly stir in lobster. Allow to heat completely. Combine milk, cream of mushroom soup, parsley, salt and pepper; add to lobster in pan. Serve piping hot with browned bread cubes.
Drain liquid from beans, reserving 1/4 cup.	Lightly brown bacon; drain on paper towel, reserving excess drippings. Saute onion in bacon drippings; add beans, 1/4 cup	bean liquid and sugar.	Chop bacon and add to bean mixture. Cook, uncovered, over low heat until liquid is absorbed. Top with almonds. Yields 2 to 3 servings.
Pour boiling water over cornmeal and stir until thick; add molasses and milk. Beat in eggs. Add remaining dry ingredients; stir in shortening. Bake on an ungreased griddle. Makes 10 cakes.
Separate rolls into 4 rectangles and spread with mustard. Spread with thin layer of sausage. Roll and chill until ready to serve. Thinly slice each roll (10 swirls to a roll). Place slices on ungreased pan. Bake at 400° for 18 to 20 minutes. Serve hot. Makes 80 swirls.
Fry bacon until crisp; drain, reserving 2 tablespoons of drippings. Cook onion and green pepper in drippings until tender; drain. Add remaining ingredients except bacon and simmer for 30 minutes. Before serving, crumble bacon and garnish top of beans.
Combine all ingredients; bring to soft ball stage (238° to 240°), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy and pecans stay suspended in mixture (be patient!). Spoon out on buttered aluminum foil or parchment paper. Let cool.
Set aside 1 cup cake mix. Combine remaining cake mix, 1/2 cup margarine, melted and cooled and 1 egg. Grease bottom of 9 x 13-inch pan. Spread mixture in pan.
Combine sugar, margarine, milk and Marshmallow Creme in 2-quart glass bowl. Microwave on High 3 minutes. Stir well. Continue to microwave on High 2 to 3 minutes or until mixture boils. Microwave on medium and boil 5 minutes. Reduce power if candy starts to boil over. Mixture should be light almond color. Add chocolate chips and chocolate squares; stir until melted. Add vanilla. Fold in nuts and turn mixture into a buttered 8-inch square pan. Cool before cutting into squares. Makes 2 pounds.
Mix ingredients. Pour over meat. Marinate in refrigerator 4 to 5 hours. Grill to desired doneness.
Make crust of butter, salt, 2 cups flour and powdered sugar. Press firmly into 9 x 13-inch pan. Bake at 350° for 15 minutes or until nicely browned. Make filling by combining 1/4 cup flour and sugar. Mix in beaten eggs and lemon juice. Pour onto slightly cooled crust. Bake at 350° for 15 to 20 minutes or until set. Sprinkle with powdered sugar and cool. Cut into bars and serve.
Cook broccoli according to directions on package in salted water. Arrange stalks in greased 12 x 7-inch baking dish. Layer chicken on top. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle all over dish. Bake at 350° about 35 minutes or until heated. Serves 6 to 8 people.
In a casserole dish, layer beans, meat, guacamole dip, sour cream, cheese, onions and olives; put in the refrigerator for 20 minutes. Serve with chips.
In a large nonstick skillet, combine margarine and oil. Heat until margarine is melted. Add shrimp, scallions and garlic. Saute over medium heat, stirring frequently until shrimp turns pink, 2 to 3 minutes.
Combine all ingredients; stir gently and serve immediately. Yield: 4 cups (98 calories per 1 cup serving).
In large skillet or slow cooking pot with browning unit, cook onions in butter until lightly browned. In crock-pot, combine browned onions in butter with bouillon, water, Worcestershire sauce and salt. Cover and cook on low, 4 to 6 hours. Top each bowl with toasted French bread sprinkled with cheese. Makes 4 servings. Recipe may be doubled. Keep hot in slow cooking pot and serve from pot.
Crumble crackers into crumbs (food processor works well). Put cherries and pecans in crumbs. Melt butter and marshmallows. As soon as melted, stir all ingredients together. Pack into wax paper lined box. Freeze. Slice to serve.
Mix seasonings with Madeira and water. Add mixture to meat, mixing thoroughly with hands. Form into patties and let stand for 24 hours. To cook, place patties in large skillet. Add enough water to barely cover bottom of pan. Cover and cook for 2 minutes. Drain. Cook, uncovered, over medium heat until patties are browned and meat is completely done. Does not freeze well!
Combine vegetables in a casserole dish. Stir in seasonings and sprinkle with cheese. Bake 30 to 40 minutes in 375° oven. Serves 6.
Combine peanut butter, 8 ounces Cool Whip and ice cream. Pour into pie shells. Top with 4 ounces Cool Whip and put in freezer. Let set up before serving.
Pour peanut butter and marshmallow cream in bowl. Cook sugar and milk until soft ball stage. Remove from heat and pour over peanut butter and marshmallow cream. Beat until smooth and pour into buttered pan.
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook five minutes. Stir in soup. Simmer, uncovered, 10 minutes. Add sour cream. Heat thoroughly. Serve on rice or buttered noodles. Garnish with parsley.
Mix all ingredients together. Divide in 1/2 (this recipe makes 2 bowls) for one bowl.
Mix together with mixer. Spread in a 9 x 13-inch pan. Can be frozen or place in a graham cracker pie crust.
Mix all ingredients together and put into unbaked pie shell. Bake at 300° for 1 hour.
Brown meat and salt and pepper to taste. Add taco mix and stir. Mix shredded cheese to browned meat. Separate crescent rolls into triangles. In 14-inch round flat pan, place crescent rolls with points out forming a circle. Place meat mixture on crescent rolls and bring points of crescents to the center. Bake at 350° until golden brown.
Cook rice and cool. Cook chicken in small amount of water with onion, carrot, celery, salt and pepper. Saute mushrooms in butter. Remove from pan and set aside. In same pan, add flour, liquid and remaining butter and make a white sauce. Add salt and pepper. Combine all ingredients. Top with buttered bread crumbs, cover and bake for 45 minutes at 350°. Uncover and bake 15 minutes longer.
Brown onion and sausage in skillet. Drain noodles. Add soups and milk to noodles. Combine with sausage and mix. Cover with buttered bread crumbs. Bake at 350° for 30 minutes. Yields 12 servings.
Combine all ingredients; form into loaf. Bake in a 375° oven.
Brown meat. Add onion; cook until golden. Add tomato soup, and water noodles.	Cook until noodles are tender, stirring frequently. Season to taste with pepper. Add corn, olives and 1/2 cup grated cheese.	Pour into greased casserole. Sprinkle with remaining cheese. Bake at 350° for 45 minutes.
Mix first 5 ingredients together. Pour over shrimp and bring to a boil. Simmer with lid until shrimp is done (about 20 minutes).
Prepare rice as directed. Cook onion in margarine (do not brown). Remove from heat and stir in flour. Add the 1 1/2 cups chicken broth. Add cream. Cook and stir until thickened. Add wild rice, mushrooms, chicken and pimento.
In a large, deep skillet, melt butter. Add garlic, onion, celery, green pepper and chicken. Cook over medium heat until chicken is brown and vegetables have softened. Add cream of celery and cream of mushroom soups. Add 2 soup cans of milk or water; stir.
Clean asparagus; cut in 1-inch pieces. Cook 5 minutes in microwave. Let cool. Then mix other ingredients. Place in fridge. Serve cold.
In saucepan, cook green pepper and celery in butter until crisp-tender. Stir in soup, water and soy sauce. Add chicken and chop suey vegetables. Heat through. Serve with hot cooked rice. Pass the soy sauce. Makes 6 servings.
Sift and combine all dry ingredients together; set aside. Mix oil, eggs and vanilla well. Add all dry ingredients; mix well. Add zucchini and walnuts. Butter and flour 2 loaf pans. Bake 1 hour at 350°.
Cream shortening and sugar; combine remaining ingredients and mix until well blended. Pour into prepared bread pan. Heat oven to 350°. Bake about 55 minutes; cool on rack before slicing.
Preheat oven to 375°. In a greased 9-inch square pan. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and with ice cream.
Cream together brown sugar and shortening. Add 4 eggs, one at a time. Mix and add buttermilk and soda. Sift together and add flour, cinnamon, nutmeg and allspice. Save small amount to dredge fruit and nuts. May soak the fruit and nuts overnight. Drop on greased cookie sheet and bake at 300 degrees about 15 minutes. Do not cook until brown.
Cream butter, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time. Sift dry ingredients. Combine jam and sour cream. Add to creamed mixture, alternating with dry ingredients. Beat well. Divide into 2 greased and floured loaf pans. Bake at 350° for 50 to 55 minutes or until done. Cool 10 minutes. Can be baked in 5 little pans or 3 medium pans.
Beat eggs on high for 5 minutes. Gradually mix in granulated sugar. Stir in pumpkin and lemon juice. Stir together the flour, baking powder, cinnamon, ginger and nutmeg. Fold into pumpkin mixture. Spread in greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake 13 minutes at 375°. Bake on second shelf level from top. Turn out onto towel and sprinkle with powdered sugar. Start rolling at small end, towel and cake together. Cool. Unroll and spread with filling.
Mix all ingredients in bowl with melted butter. Turn into greased casserole dish. Cover and bake at 350° for 1 hour.
Combine all ingredients in a large bowl. Store in an airtight container. Yield: 11 cups.
Pour boiling water over oats; let stand 20 minutes until it gets cold. Cream shortening, sugars, eggs and vanilla together. Add flour, salt, soda, cinnamon and chopped nuts to oat mixture. Mix all together and pour into a 9 x 13 x 1-inch pan. Bake 30 to 40 minutes at 350°.
Brown ground beef, then put in large pot. Chop the onion and chili peppers, adding them to the ground beef. Add rest of the ingredients and simmer over low heat for 30 minutes.
Stick the nails in the apple. The next day take the nails out and eat the apple. Some of the iron in the nails will have gotten into the apple and will be used by your body.
Sift first 5 ingredients together. Stir in milk, shortening and nuts. Spread in 9-inch square pan. Sprinkle top with brown sugar and cocoa. Pour hot water over entire batter. Bake at 350° for 45 minutes. Serve warm with whipped cream.
Prepare the cake according to directions and cook in a 9 x 13-inch wax paper lined pan. Turn the cake onto a cookie sheet after cooled. Cook the milk with the flour, stirring constantly, until boiled and thick (like paste). Cool. Beat the vanilla, sugar, salt, Crisco and oleo until very light and fluffy. Add paste to this; beat until very smooth. Split cake and put this between the layers.
Husk tomatillos, seed jalapenos and cook together in boiling water until tomatillos change color and peppers become slightly tender; drain. Place in blender with remaining ingredients. Use over beef enchiladas.
Brown sausage and ground beef; drain off grease. Add cheese (cut-up) and melt over meat. After cheese melts, add spices and stir well. Spread thinly on party rye bread. Put on cookie sheet and brown under broiler or in oven at 350° for approximately 5 to 10 minutes. Serve hot. Great for parties!
In a mixing bowl, combine carrots, apples and raisins. In small bowl, add lemon juice to mayonnaise, then add to carrot mixture. Stir gently to mix well. After well-coated, cover and chill for 2 to 24 hours before serving. If it seems too thick, stir in a little milk.
Combine cucumbers, onions and salt. Cover with water and stand overnight; drain. Make a syrup of sugar, vinegar, white mustard seed, celery seed and turmeric powder. Bring syrup to a boil and add the cucumbers. Cook 15 minutes. Pour in jars and seal.
Wash and cut tomatoes in 1/2-inch slices. Salt and pepper. Sprinkle onion salt on slices. Cover in flour one at a time. Put 1 1/2 cups of oil in frypan on medium-high heat. Fry tomatoes, turning once. Brown lightly. Drain on paper towel or brown paper bag.
Mix first 4 ingredients. Put 2 bags of pretzel wedges in pan and put mixture over. Bake 1 hour at 250°.
Blend eggs and bananas until smooth in a blender. Add remaining ingredients and blend. Pour into six (8 ounce) custard cups. Sprinkle with additional nutmeg and place in a large baking pan with 1-inch of hot water in it. Bake at 350° for 45 minutes or until custard has set. Cool and refrigerate.
Beat eggs until foamy. Beat in flour, sugar and brown sugar. Blend in butter. Stir in chips and nuts. Pour into shell. Bake one hour in a 325° oven. Serve warm with Cool Whip or ice cream.
Preheat oven to 400°. Combine sugar, flour, cinnamon and nutmeg in a large bowl. Add eggs, butter and vanilla extract then fold in the apples. Pour mixture into pie crusts and bake for 10 minutes. Reduce heat to 350° and bake for 30 to 35 minutes more or until done. COOL COMPLETELY and serve. Yield: 12 to 16 servings.
Heat oil until hot. Drop pistolettes in, one at a time. Turn each one until brown on both sides. Drain on paper towels.
Add boiling water to jello. Stir until dissolved. Add cold water to juices. Add ginger ale just before serving. Serves 35 to 40.
Mix butter and sugar, add vanilla, then add flour. Roll into balls. Bake at 300 degrees until brown. Let cool for a few minutes, then roll in confectioners sugar.
Mix all dry ingredients together in a large bowl. Make a well and add the remaining liquid ingredients into the center of the bowl. Mix well and pour into greased and floured loaf pans. Bake at 350° for 1 hour.
Combine last 4 ingredients. Cook until thick. Layer fruit as listed. Pour sauce over fruit and refrigerate overnight. Before serving, bake at 350° for 45 minutes.
In a 1 1/2 or 2-quart casserole, combine all ingredients except cheese. Cook, covered, 15 minutes or until noodles are tender. Stir in cheese. Serves 6.
Mix all ingredients together with mixer until well blended. On sheet of wax paper, spread a little parsley. Put mixture on top and roll it up in wax paper. Keep in refrigerator. This recipe tastes better if it is made a day before you need it.
In a skillet, melt margarine over medium heat. Saute almonds until golden brown. Remove almonds to paper towel to drain. Combine next 5 ingredients. Beat in oil. Combine lettuce, oranges, onion and almonds. Toss with dressing.