HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the first 3 ingredients until tapioca is thick and clear. Cool. Make thick enough so other juices can be added. Adjust to your taste. This makes the "base." Base keeps 1 week in refrigerator. When chilled, add fresh or frozen strawberries, peaches, pineapple, fresh pears, melons, etc. Add bananas near serving time. Bananas and pears give a mellow flavor.
Cook ground beef, onion and green pepper over medium heat until beef is browned; drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer for 30 minutes, stirring often.
Combine all ingredients. Mix well with fork. Place in baking dish. Bake at 350° for 20 minutes. Serve with party pumpernickel bread.
Saute chopped garlic in a little oil in a large skillet. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes.
Preheat oven to 325°. Beat eggs until foamy. Beat in flour and sugar until well blended. Blend in butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325° for one hour. Serve with vanilla ice cream, Cool Whip or whipped cream. May be eaten warm or cold.
Put chicken in bottom of 9 x 13-inch pan. Mix both cans of soup with 1 soup can of broth. Pour on top of chicken. Mix packets of stuffing mix with 1 cup chicken broth or the remainder of can. Spoon on top of soup mixture. Bake at 350° for 1 hour.
Soak bread crumbs in cream for 5 minutes. Saute onion in 1 tablespoon butter until tender. Combine egg crumb mixture, onion and seasonings. Add meat and mix thoroughly. Shape into 1 1/2-inch balls (chill meat for easier handling). Brown in 2 tablespoons butter. Remove from skillet and reserve drippings.
Mix all ingredients together until well blended (best if mixed by hand in large bowl). Store in airtight container. To make an 8-ounce cup, measure one scoop of mix (I use leftover plastic scoops from coffee cans or powdered drink mix) into bottom of 8-ounce cup. Add boiling water and stir.
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9 x 13 x 2-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours.
Arrange marshmallows on a tray; freeze for 15 minutes. Microwave chips in microwavable bowl on High for 2 to 2 1/2 minutes or until smooth when stirred, stirring every minute. Dip marshmallows into chocolate, turning until coated. Roll in pecans or sprinkles. Place on wax paper-lined tray. Refrigerate or keep in a cool place.
Preheat oven to 350° and butter baking dish.	Chop up artichokes and mix	in Parmesan cheese, mayonnaise and dash of Worcestershire sauce, garlic salt and Tabasco sauce. Put in baking dish and bake for 20 to 30 minutes or until bubbly on top. Serve with cut-up pita bread or pumpernickel.
Grease and flour a 15 1/2 x 10 1/2-inch jelly roll pan or spray with Baker's Joy. Beat eggs with rotary beater or mixer until thick. Gradually beat in sugar. Beat in water and vanilla all at once. Sift together flour, baking powder and salt and beat in all at once. Beat just until smooth. Pour into prepared pan. Bake at 375° for 12 to 15 minutes. Bake just until cake tests done. Loosen edges and immediately turn upside-down on a towel sprinkled with powdered sugar. Spread cake at once with soft whipped jelly and roll up, beginning at short end. Wrap in the towel until cool (1/2 hour).
Place the crust on a 14-inch pizza pan; spread with salad dressing. Layer with corned beef and sauerkraut. Sprinkle with cheese. Bake at 400° for 12 to 15 minutes or until heated through and cheese is melted.
Mix first 5 ingredients together. Bring to a rapid boil the cocoa, margarine, Crisco, buttermilk and water. Gradually beat this hot mixture into the dry ingredients to blend. Add eggs and vanilla. Beat to blend. Pour into a greased and floured 15 x 10-inch jelly roll pan. Bake at 400° for 20 minutes. Remove and at once spread the frosting. Cool.
Flatten crescent rolls in a jelly roll pan. Bake for 8 to 10 minutes. Combine cream cheese, mayonnaise and Ranch dressing mix; spread on crust. Top with broccoli, cauliflower and cherry tomatoes (cut in half). Top with shredded carrots.
Preheat oven to 350°. Combine all ingredients and mix well. Drop from teaspoon onto an ungreased cookie sheet. If desired, top each cookie with a pecan half. Bake at 350° for 10 to 12 minutes, until golden. Cool on cookie sheet for 1 minute before removing to cookie rack to finish cooling.
Mix ingredients and simmer over low heat for an hour to bring out flavor. You can add a 1/4 cup of whole, fresh goat's milk, if desired.
Heat oven to 350°. Beat egg whites, water, peanut butter, oleo or butter and cake mix until smooth (will be really thick). Add chocolate chips. Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Bake 10 to 12 minutes until light brown and tests done. Makes 3 dozen.
Pound mint leaves to a pulp. Add 2 tablespoons sugar and pound again. Make a syrup by boiling 2 1/2 pints of water with remaining sugar for 5 minutes. Take pan off heat; allow to cool. Add the lemon juice and mint pulp. Stir well together. Chill for several hours.
Combine cornmeal, pepper and garlic in shallow bowl. Combine buttermilk and pepper. Dip chicken breast in milk mixture, then in cornmeal mix. Place on nonstick baking sheet. Drizzle teaspoon oil over each breast. Bake 25 to 30 minutes in 425° oven until tender. Each serving has 4 P, 1 B, 1/4 V, 1 F and 10 optional calories.
Mix juices with sugar and freeze. Two hours before the punch is to be served, remove from freezer and let thaw. Right before serving, scoop thawed juice into punch bowl and pour ginger ale into the bowl. The ginger ale will cause the frozen juice to melt even quicker. Stir thoroughly and break up large chunks of ice. Punch will be mushy.
Cream butter and sugar. Add flour and mix like pie crust. Pat in 9 x 13-inch pan and bake 20 minutes at 350°.
Saute first 6 ingredients about 20 minutes. Add rest of ingredients. Simmer for 40 minutes. Can add Italian cheese if desired. Serves 8. Is great for lunch, dinner or a party.
Brown round steak. Add celery and onion and juice from canned vegetables. Add molasses, bouillon, water and salt. Simmer, covered, for 1 hour. Dissolve 1 tablespoon cornstarch in 1/4 cup water with 3 tablespoons soy sauce. Mix into chop suey and cook until thickened about 2 minutes.
Crush Doritos in the bottom of a greased dish. Brown the ground beef. Drain and spoon into dish of Doritos. Sprinkle the chopped onion on top of ground beef. Add 1/2 of the grated cheese. Add the 2 kinds of soups, tomatoes and water. Take a spatula and run through to mix. Grate the rest of the cheese on top and bake at 450° for 30 minutes.
Combine lemon or lime juice and condensed milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust or cooled pastry shell. Add whipped cream for topping, if desired. Refrigerate.
Cream the shortening. Add sugar; continue creaming. Add eggs and vanilla; beat well. Sift flour, soda and salt; add alternately with buttermilk. Begin and end with flour. Pour into a greased and floured tube pan. Bake at 350° for 1 hour.
Mix sugar and flour. Add grated rind, lemon juice and egg, slightly beaten. Put butter in saucepan. When melted, add mixture and stir constantly until boiling point is reached. Care must be taken that mixture does not adhere to bottom of saucepan. Cool before spreading. (A little cream may be added.)
Mix potatoes, green beans, cream of mushroom soup and chopped onion together. Spread mixture into a 9 x 13-inch dish. Dice hot dogs into small quarters and lay over mixture. Lightly sprinkle grated Parmesan cheese on top. Bake at 350° for 30 minutes.
Combine banana and strawberry yogurt together in blender. Whirl until smooth. Pour into popsicle molds; freeze until firm.
Combine sugar, butter and milk in a saucepan. Bring to a boil, stirring until sugar dissolves. Cook to softball stage. Remove from heat and add peanut butter and vanilla. Beat until it thickens. Pour in pan; refrigerate.
Saute onions and bell peppers. Add smoked sausage, zucchini and corn. Cook on medium heat for about 30 minutes in covered dish, stirring occasionally.
Cook and drain noodles. Set aside. Brown meat with green peppers and onion. Add noodles, mushrooms and tomato sauce. Mix together. Put in 13 x 9 pan. Top with the three cheeses and bake at 350° for 30 minutes.
Put apples in buttered casserole. Add sugar and cinnamon and dot with oleo.
Heat oven to 375°. Lightly grease cookie sheet. Sift flour, salt and soda. Cream together oleo, egg and Sweet 'N Low. Add flour mixture, nuts and chocolate, stirring in each. Drop by teaspoon onto cookie sheet. Bake 10 minutes.
Mix sugar with flour. Make well in center and add Crisco and yeast. Make up with buttermilk and yeast mixture; knead well. Oil ball of dough and put in oiled, tightly covered bowl. Refrigerate overnight.
Mix all together. Put in greased 9 x 13-inch pan. Bake at 350° for 1 to 1 1/2 hours.
Blend all together in casserole dish. Flake margarine over top. Bake at 350° for 30 minutes or until rice is tender. Stir once or twice as it cooks.
Preheat oven to 325°. Puree strawberries in blender. Combine eggs and oil in small bowl and whisk thoroughly.
Cook milk and sugar (6 to 8 minutes) to soft ball stage. Pour over butter and chocolate chips. Add vanilla. Beat until creamy. Pour in greased pan. Keep in refrigerator. Makes 4 pounds.
Combine meat, covered with water, onion and green pepper; boil. Cut carrots and potatoes; cook 20 minutes to 1/2 hour. Add paprika and salt. Can add split peas now.
Mix sugar, cornstarch and water together; cook until thickened. Remove from heat and add Jell-O. Pour over strawberries in a cooked pie shell. Refrigerate until congealed. Top with Cool Whip. Makes 1 pie.
Mix together first 5 ingredients. Roll into a ball, then roll ball into pecans and parsley flakes.
Preheat oven to 350°. Mix cake mix, pudding, sugar, water, oil and eggs well. Add chocolate chips and sour cream. Mix. Bake in a greased and floured tube pan for 1 hour.
Drain pineapple (or any fruit) well. Combine cottage cheese, Cool Whip, drained fruit and jello (dry from the package). Mix gently. Add marshmallows and nuts. Mix well. Chill until it sets.
Day before serving: In blender at low speed, finely grind almonds; set aside. In small bowl with beater at high speed, blend cream cheese and 5 tablespoons milk until smooth and fluffy. Beat in 1/2 cup ground almonds and sugar. With wooden spoon, stir in grapes, pecans and almonds. In small bowl with fork, mix together bread crumbs, remaining ground almonds and lemon peel. Add 1 tablespoon milk and toss with two forks until mixture begins to stick together. Line bottom and sides of 8 x 5-inch pan with waxed paper. Press 1/2 crumb mixture into bottom. Spread 1/3 cheese mixture over crumbs and arrange 3/4 of fruit on top. Gently press fruit halfway into mixture. Add about 1 1/3 cups of cheese and press remaining fruit into it. Smooth rest of cheese over fruit and sprinkle remaining crumbs evenly over top. Fold waxed paper extensions over cake; press down firmly. Refrigerate overnight.
Pour boiling water over tea, cloves, orange peel and cinnamon in heatproof container. Cover and let stand until desired strength, 3 to 5 minutes. Stir and strain. Makes 6 (3/4-cup) servings.
Cook together beef, pork and onion in 1 cup chicken stock and just enough water to cover meat. Cook in a heavy cooker for 1 hour or in a slow cooker for longer time. Salt to taste. Add catsup and tomatoes; cook another hour. Add corn, chicken and red pepper. Cook slowly another hour and stir often. Complete cooking time is three hours. Cook, uncovered, after corn is added to allow to thicken. One teaspoon of liquid smoke gives a barbecued flavor. Yields 15 servings.
Sift dry ingredients together. Add milk, flavoring, egg and margarine. Mix until slightly lumpy. Fry in moderately hot skillet until golden brown, using oil in skillet.
Combine all ingredients. Shape in patties. In large skillet, melt butter and add cakes. Brown on both sides.
Mix all dry ingredients. Stir in oil, pumpkin, eggs, nuts and raisins. Pour into greased and floured loaf pans (makes 2 loaves). Bake at 350° for 1 hour or until done.
Line a 13 x 9-inch baking dish or pan with foil or a baking bag. Trim pork chops and place in bottom of dish. (Place water in bottom of dish to prevent drying of pork chops.) Cover each pork chop with mustard. Pour gumbo over entire dish. Cover with foil or baking bag. Bake at 350° for 1 hour.
Saute meat in big frying pan; drain fat. Do not overcook the meat. Add remaining ingredients; mix well. Cover and simmer 45 minutes.
Cook rice; saute meat until brown with 1 teaspoon oil, then add onion, salt, pepper and parsley. Scramble egg and add to mixture. Cook garlic with onion. Take off heat and add soy sauce. Serve with pepper steak or use as any side dish. Serves 4.
Make hamburger patties. Grill. During last minute, spoon 1 tablespoon of mild or spicy cheese sauce onto each patty. Cover; grill until cheese starts to melt.
Wrap bacon around the chicken. Place chicken in greased, shallow casserole. Mix soup and sour cream. Pour soup mixture over it. Bake, uncovered, at 250° for 3 hours. Serves 4 to 6.
Boil squash until tender. Mash. Mix all ingredients together and fry in deep oil like frying hush puppies.
Mix all together in the order given, then beat for 8 minutes. Mix filling of 1/2 cup brown sugar and 2 teaspoons cinnamon. Put 1/2 of the batter in a prepared Bundt pan. Pour the cinnamon filling over the batter, then pour the rest of the cake batter on top of this. Bake at 350° for 40 to 50 minutes. Cool slightly and then turn out on a cake plate. Sprinkle with sifted powdered sugar.
Mix jello, water and ice cubes and set aside until you grind the following ingredients: cranberries, oranges, celery and apples. Add sugar and mix together with jello. Let set. (Can be frozen.)
Mix all ingredients and put in greased corn-size cans, 8 ounce size. Bake at 350° for 1 hour.
In a large pot, add tomatoes, juice, onion, pepper and ground beef (do not brown ground beef). Cook for 1/2 hour. Add water, if needed. Stir often. Add chili beans and kidney beans with salt, garlic, chili powder, cumin and smart season. Add more chili powder or cayenne for hotter chili. Simmer for 1 hour.
Thaw spinach souffl mix with eggs. Mix in grated cheese, sausage, mushrooms, etc. Mix well and pour into frozen pie crust. Bake at 350° to 375° (depending on your oven) for 35 to 45 minutes or longer. Bake until top is browned.
Beat together the ingredients. Put in baking dish (sprayed with Pam, 9 x 13-inch dish). Refrigerate overnight. Do not cover in oven. Bake at 350° for 45 minutes. They'll love it.
Mix all ingredients, except chips and paraffin. Roll this mixture into marble size balls. Melt the paraffin and chocolate chips in a double boiler. As you slowly simmer, dip the candy balls in and coat with chocolate. Let them cool on a sheet of waxed paper.
Saute onion in butter. Add broccoli, stock, salt and pepper. Bring to boil, then simmer until the broccoli is cooked. (Mash with potato masher if desired.)
Beat cream cheese and butter together until well blended. Add flour and lemon; mix well. Form into four balls of equal size; wrap in waxed paper and refrigerate until firm. Roll out one ball at a time between two sheets of waxed paper to 1/4-inch thickness. Cut out with 2 1/2-inch round scalloped-edge cookie cutter (or plain cutter). Place cookies on ungreased baking sheets. On one side of cookie, cut out 1-inch wide heart with cookie cutter 1/4-inch from the edge (may be omitted). Place a small amount of preserves on the other side of cookie. Fold cookie in half and press edges together. Bake in a preheated 375° oven for 15 to 20 minutes or until slightly puffed and just beginning to brown. Cool slightly before removing from baking sheets. Yields approximately 4 dozen cookies.
Place chicken in microwave dish and cover with soup. Place plastic wrap over dish and microwave on High for 10 minutes. Turn chicken pieces over and cook for another 10 minutes. Great served with rice or potatoes.
Cream butter and sugar. Add eggs one at a time; beat well. Add half the flour, beat well. Add sour cream; beat well. Add remaining flour and flavorings; beat well. Take butter and grease a tube pan. Sprinkle pan with sugar; pour off excess. Bake at 350° for 1 hour and ten minutes or longer. Use a cake tester.
Soak dried red beans overnight. Drain beans and cover them with fresh water in a saucepan. Simmer beans until tender, about 2 hours. Peel and dice potatoes, put them in a soup kettle. Add fourth teaspoon salt and cook 15 minutes. Saute onions and garlic in bacon fat until golden. Add onions and garlic to soup kettle. Add kidney beans and liquid, bay leaves, smoked salt, pepper, allspice and tomato paste. Let soup simmer 3 hours, adding more water as necessary. Adjust seasonings and serve soup hot. I use Spice Island hickory smoke salt for seasoning. Be careful you don't get too much in it.
In a large saucepan, cook bacon until crisp. Drain bacon, reserving 3 tablespoons drippings in pan. Set bacon aside. Add chopped potatoes, onion, carrot and celery to bacon drippings. Cover and cook over low heat about 20 minutes or until potatoes are tender, stirring occasionally. Stir in the milk, salt and pepper; bring mixture to boiling.
In saucepan, combine seasoning, salt, water and vinegar. Bring to a boil. Add shrimp, stir gently. Cover; steam until tender. Drain, remove shell and vein on back.
Brown meat. Drain. Beat eggs; add salt, mustard, milk and onion. Break bread into chunks and add to mixture with cheese. Add meat. Place in casserole. Refrigerate overnight. When ready to use, take out and let stand until room temperature. Add topping, if desired. Bake casserole in a pan of water at 350° for 45 minutes. Serves 6.
Cream sugar and butter; add lemon juice and rind. Beat in egg yolks and flour; mix well. Add milk gradually; beat until well blended. Fold in beaten egg whites. Pour into pie shell and bake at 350° until center of pie is firm, about 30 minutes or until knife inserted comes out clean.
Brown sausage and drain. Separate rolls and press into a 12-inch pizza pan. Spoon the sausage over dough; sprinkle with hash browns and cheese. Combine eggs, milk, salt and pepper over the sausage. Bake at 375° for 25 minutes. Sprinkle with Parmesan and bake 5 minutes.
Slice potatoes and place in bottom of greased pan (9 x 13-inch). Brown pork chops and layer over potatoes. Slice onion and cover pork chops. Mix 3 cups water with dry onion soup mix. Pour over everything. Cover with foil. Bake at 350° for 1 1/2 hours.
Cream shortening and sugar. Add egg. Beat well. Add dry ingredients alternately with milk. Roll 1/8-inch thick. Cut. Sprinkle with sugar. Bake on greased cookie sheet quick (400° to 450°) about 15 minutes.
Prebake piecrust at 400° for 7 minutes. Drain and set aside until ready to use. In medium size bowl, blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in meat, cheese, onions and pepper. Refrigerate overnight if desired. Spoon into prebaked pie shell. Bake in moderate oven (350°) for 45 to 50 minutes, until inserted knife comes out clean. Serve hot.
Shake nuts in egg white mixture. Mix cinnamon, nutmeg, salt, brown sugar and white sugar and pour on wet nuts and shake. Pour nuts onto greased pan and bake for 1 hour at 250°. Stir 2 or 3 times, then cool and store in airtight jar.
Wash, drain and hull 1 quart strawberries. Simmer together about 3 minutes 1 cup strawberries and 2/3 cup water. Blend sugar, cornstarch and 1/3 cup water; add to boiling mixture. Boil 1 minute, stirring constantly. Cool. If desired, spread cream cheese on bottom of cooled baked pie shell. Save out 1/2 cup choice berries for garnish. Put remaining 2 1/2 cups berries in baked pie shell. Cover with cooked mixture and garnish with the 1/2 cup berries. Refrigerate until firm, about 2 hours.
Combine dry ingredients. Add oil and beat in eggs, one at a time. Add 7-Up and beat well. Pour batter into 2 greased and floured layer pans. Bake approximately 30 minutes at 350°.
Layer first 3 ingredients in a baking dish. Pour tomato juice over and cover. Bake 1 hour at 350°.
Melt margarine in foil lined iron skillet. Pour in batter. Bake for 15 to 20 minutes in a 425° oven. (Depending on oven, it may require additional time.)
In bowl, combine eggs and tomato juice. Stir in bread crumbs, parsley, oregano, salt, pepper and garlic. Add ground beef; mix well. On waxed paper or foil, pat meat to a 10 x 8-inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Reserve 1 slice cheese for top. Tear up or lay slices of cheese over ham. Starting from short end, carefully roll up meat, using paper to lift. Seal edges and ends. Place roll, seam-side down, in 13 x 9 x 2-inch baking pan. Bake at 350° until done (about 1 1/4 hours). Center of roll will be pink due to meat. Cut slice of cheese into 4 triangles; place on top of loaf. Serves 8.
Put all ingredients in blender. Blend on high until all ingredients are pureed. Voila!
Boil chicken breasts and cut into pieces. In a bowl mix 1 cup mayonnaise, 1 can cream of mushroom soup, 1 can cream of chicken soup and 8 ounces of shredded Cheddar cheese. Add water until mixture is of a medium texture. Line chicken in bottom of a deep dish casserole. Put broccoli on top. Pour liquid mixture over the top. Fry croutons in butter until brown. Put on top of liquid mixture. Bake 1/2 hour at 350°.
Cream butter, shortening and cream cheese; gradually add sugar, beating well at medium speed of electric mixer. Add eggs one at a time, beating after each. Combine flour, soda and salt and add to creamed mixture. Stir in remaining ingredients; pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 to 15 minutes. Pour out on wire rack to cool.
Beat with mixer until well blended. Bake at 325° for 45 minutes in a 13 x 9-inch pan. Prepare the following icing.
Melt butter. Stir with macaroni in casserole dish. Add remaining ingredients. Bake uncovered at 225° for 3 hours.
Drain apricots and arrange in the bottom of a baking dish. Sprinkle with lemon peel, orange peel and sugar. Pour whipping cream on top and add almonds. Bake at 200° for 10 to 20 minutes until warm. Serve immediately.
Mix all ingredients together. Drop by teaspoon onto a cookie sheet. Bake at 300° for 20 minutes.
Heat oven to 350°. Generously grease loaf pan (9 x 5 x 3-inch). Stir all ingredients in pan with fork until moistened. Beat vigorously for 1 minute. Bake for 55 to 65 minutes. Cool 5 minutes. Run knife around sides of loaf to loosen. Remove from pan.
In 4-quart saucepan over high heat, heat sweet potatoes, salt and water (enough to cover the potatoes). Bring to a boil. Reduce heat to low; cover and simmer 30 to 40 minutes, until tender. Drain and peel potatoes. Mix the sweet potatoes and butter on low speed. Add remaining ingredients and mix on medium speed until light and fluffy.
Boil potatoes until almost tender; cool. Peel and grate. In 9 x 12-inch baking dish put grated potatoes; sprinkle dry ingredients over potatoes. Also sprinkle cheese over the top. Pour over top the heavy cream. Bake at 350° until browned and tender (30 to 45 minutes).
Combine jello, tapioca pudding and water in saucepan. Boil until jello is dissolved and tapioca is tender. Cool. Add mandarin oranges. Put in a bowl and chill until set. When ready to serve, blend in whipped cream. Serves 8.
Combine and blend well. Store in jar. Use 2 heaping teaspoonfuls per cup. Add boiling water.
Add 1 cup of sugar to the water. Boil for 5 minutes; cool. Add the lemon juice and mint syrup. Freeze. When frozen, take out, put in bowl and beat, then add 2 egg whites, beaten stiff. Freeze again and serve.
Sprinkle dry jello over cottage cheese. Stir until completely blended. Add fruit, nuts and Cool Whip. Serves 6 to 8 people.
Brown and drain ground beef. Put into pot and add all other ingredients. Bring to a boil. Reduce heat to low and simmer for about 1 hour.