HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash beans with fork. Stir in remaining ingredients until well blended, refrigerate. Serve with tortilla chips.
Melt butter or margarine in a small saucepan. Remove from heat. Stir in gingersnaps and sugar. Press evenly into the bottom of an oiled, 9-inch spring-form pan and freeze until needed.
Mix all ingredients and pour into pie shell. Bake at 350° for 35 minutes.
Mix cream cheese, onion and Worcestershire together. Form one ball and roll in chopped ham. Serve with crackers.
Stir jello into cottage cheese. Mix well. Add fruit. Fold in Cool Whip. Chill overnight. I sometimes use 3 ounce size fruit cocktail in place of oranges and pineapple.
Brown hamburger and onions. Mix in next 8 ingredients. Stir in 3 cups cooked noodles. Top with bread crumbs. Pour melted butter over bread crumbs. Bake at 350° for 20 minutes.
Cream together oil, shortening and sugars. Add eggs and vanilla. Sift in flour, baking soda and powder. Mix in oatmeal, Post Toasties, chocolate chips, pecans and coconut. Put 6 scoops on each cookie sheet with an ice cream scoop. Heat oven to 350°. Cook 10 to 15 minutes.
Grease or spray Pam on large square pan or dish. Pour 1/2 cake mixture in pan and bake 15 minutes at 350°. Mix melted caramels, margarine and Eagle Brand milk. Pour over cake that's baked. Pour remaining cake batter over mixture. Sprinkle with nuts, if desired. Bake 20 minutes at 350°. Cool.
Cook pudding as directed on box. Let cool. Add cake mix. Mix well. Pour into greased 9 X 13 pan. Add butterscotch morsels on top of cake. Sprinkle with nuts. Bake at 350 degrees for 35-40 minutes.
In a small bowl with fork or wire whisk, mix mayo, anchovy fillets, Parmesan cheese, lemon juice and black pepper.
Sprinkle chicken quarters on both sides with salt and pepper. Melt butter in small saucepan; add lemon juice, tarragon, chervil and vermouth; brush part over chicken. Place chicken, skin side down, on rack of broiler. Broil 6 inches from heat for 20 minutes, basting frequently. Turn; broil 15 to 20 minutes longer or until nicely browned, brushing with remaining lemon-butter. Makes 4 servings.
Toss pecans in bowl with oil until well coated. Spread on cookie sheet; salt to taste. Cook at 400° for about 10 minutes. Check; should be a little brown. Remove from oven and cool. Pack into containers.
Prepare Duncan Hines angel food cake mix according to directions on box. Let cool. Break into bite size pieces. Line 13 x 9-inch pan with pieces. Prepare 1 package chocolate pudding mix according to directions. As it begins to boil, stir in 1 package chocolate bits. Cool slightly. Fold in 1 carton Cool Whip. Pour over angel food cake bits. Ice with 1 carton Cool Whip. Put pecan bits on top.
Heat wok over high heat 1 minute. Drizzle 1 tablespoon oil into wok. Heat 30 seconds. Add 1/2 of beef and stir-fry about 5 minutes until brown. Repeat with remaining beef. Remove beef to bowl; set aside. Add 1 tablespoon oil to wok. On medium heat, add shallots. Cook 3 minutes. Remove to same bowl. Repeat same for onion and garlic. Return all beef and juices to wok; add water, sugar, salt, anise seed, cinnamon, pepper and bay leaves. Reduce heat; cover 1 1/4 hours until meat is done. Peel carrots and turnips; cut into 8 wedges. Add carrots, turnips, shallots and lemon peel to beef. Cook until tender, about 30 minutes, stirring occasionally. Remove bay leaf and lemon peel. Stir in tomato paste. Cook until sauce boils and thickens, then serve.
In small saucepan, combine margarine, sugar and water until sugar has dissolved. Add chocolate chips till partially melted. Remove from heat and stir until chips are totally dissolved and mixture is smooth. Let stand 10 minutes.
Mix cake mix as directed. Grease and flour a 9 x 13-inch cake pan. Put pecans in bottom of cake pan; spread cake mix over pecans. Melt stick of margarine; mix with cream cheese and powdered sugar. Pour over cake mix. Bake at 300° for about 1 hour.
Mix all ingredients. Pour into unbaked pie crust. Bake 30-40 minutes at 350 degrees. Serve with whipped topping or vanilla ice cream.
Wash and scrub each potato; dry with a paper towel. Cut each potato into eight wedges; arrange peel side down in a shallow baking pan. Mix the rest of the ingredients and brush over potatoes. Bake at 375° for 45 minutes or until potatoes are golden and tender. Brush occasionally with mixture.
Add enough water to reserved vegetable liquid to measure 1 1/2 cups. Pour into 2-quart saucepan. Heat to boiling. Stir in peas, rice, butter, salt and carrot. Heat to boiling. Remove from heat. Cover and let stand until liquid is absorbed and rice is tender, about 10 minutes.
Mix pudding and 2 cups of milk until smooth. Add chocolate Cool Whip; set aside. Crumble 1 box of thin mints in bottom of an 8 x 8-inch dish. Pour in half of the pudding mixture. Top with vanilla Cool Whip. Continue to layer, saving 1/4 cup of cookie crumbs for top. I use a Tupperware container so I have the cover to store in the refrigerator overnight.
Heat oven to 350°. Cook and stir onion in margarine in large skillet until tender. Stir in chicken, 1/4 cup picante sauce and cream cheese; cook until thoroughly heated. Stir in 1 cup cheese.
Mix and boil one minute. Pour over fresh strawberries or peaches in baked pie shell.
Combine potatoes, onions and water in a 2-quart microwave-safe dish. Cook, covered, on full power, 10 minutes or until potatoes are tender. Stir one time. Lightly mash potatoes. Stir in flour. Add milk, salt and pepper. Cover and cook on full power 5 minutes longer, stirring every minute or until soup boils and is thickened.
Mix all together and beat well. Bake at 350° for 30 to 40 minutes in 9 x 13-inch pan.
Cut steak into bite size pieces; place in bowl. Salt and pepper to taste. Place in refrigerator for 2 hours. Brown flour with butter; gradually add beef consomme soup. Add mustard, sour cream and catsup. Bring to a boil. Set sauce to one side.
Sift dry ingredients together. Blend in vegetable oil. Add enough milk to make a stiff dough. Thinly roll out dough (1/4-inch thick) on a lightly floured board into two 10 x 18-inch rectangles. Spread on sausage; roll up lengthwise. Chill well and slice 1/4-inch thick. Bake in a preheated oven at 350° for 15 to 20 minutes.
Bake yellow cake mix in 9 x 13-inch pan. Combine crushed pineapple and its juice and 1 cup sugar. Bring to boil for 5 minutes. Punch holes in cake and pour pineapple mixture over cake. Let cool. Prepare vanilla instant pudding. Pour over cool cake. Slice 3 bananas and layer over pudding. Spread with 8 once carton Cool Whip. Sprinkle with nuts and coconut. Keep in refrigerator.
Cut chicken as for frying, place with seasonings in a large kettle with enough cold water to cover. Bring slowly to a boil, simmer until meat comes off bones. Remove bones, cut chicken in fairly large 1/2-inch pieces. Return to pot; add onions, potatoes and butter beans. Cook until done; add tomatoes and corn, cut from cob. Cook slowly for 25 to 30 minutes.
Beat eggs, sugar, cooking oil and prune baby food well and add other ingredients. Grease and flour pans. Bake at 325° for 1 hour.
In a large skillet combine chicken and 1/3 cup Italian dressing. Saute until chicken starts to brown. Add vegetables and remaining dressing. Cover. Simmer 7 to 9 minutes until vegetables are crisp-tender, stirring frequently. Serve over pasta or mix pasta with vegetables. Sprinkle with cheese. Yields 5 servings.
Mix all together and put in muffin tins. Sprinkle pumpkin seed on top. Bake at 325° for 25 to 30 minutes.
Melt margarine and add sugar. Stir and let cool. Add eggs (one by one), flour and vanilla. Stir. Add peanuts and chocolate chips. Stir again. Pour mix in greased rectangular pan. Bake at 350° for 25 to 30 minutes.
Fill a 9 x 9-inch or 9 x 13-inch pan full of apple slices. (Spray pan with vegetable spray first). Sprinkle with 1 tablespoon of cinnamon and sugar.
Mix flour, honey and salt together. Add milk gradually. Add beaten eggs and butter. Beat for 2 minutes. Add blueberries, sprinkled with flour.
Spread cooked broccoli in 13 x 9-inch pan. Add chicken, salt and pepper lightly. Mix soup, mayonnaise and lemon juice and pour over chicken. Top with corn flakes and dot with butter. Bake at 350° for 30 minutes or until bubbly.
Prepare jello using pineapple juice for cold water. After thickened, add other ingredients.
Mix together and pat into 9 x 13-inch pan. Bake 8 minutes in 400° oven. Set aside to cool.
Mix above ingredients in blender. Serve in glasses and enjoy; it tastes like ice cream without the fat!
Add salt to eggs and beat until thick; add sugar gradually. Continue beating until sugar is dissolved. Add anise and beat until thoroughly blended. Beat in flour to make a moderately stiff dough. Chill dough for several hours or overnight; roll into a rectangular sheet 1/4 to 1/2-inch thick on floured board. Cut cookies in 1 1/2-inch squares; place on greased baking sheet and chill, uncovered, for about 1 hour. Bake at 325° for 15 minutes. Cool and store in covered container. These can keep for weeks. Makes 60 cookies.
Mix all ingredients. Roll out on floured board (1/4 to 1/2-inch thick). Cut into desired shapes and arrange on ungreased cookie sheet. Bake at 325° for 10 to 15 minutes. When cool, sprinkle with powdered sugar.
Bake cake according to package directions in 3 layers. In the bottom of the punch bowl, put the strawberry pie filling. Add a layer of cake. Mix pudding according to package directions and add drained pineapple. Spread on top of cake layer, then add second cake layer. Top this layer with cherry pie filling and add third layer of cake. Mix second box of pudding as directed and add 3 bananas, sliced. Spread on top of third cake layer. Top with Cool Whip. Garnish with pecans and cherries.
Cream together until fluffy the shortening and sugar. Add eggs; beat until smooth. Stir together the flour, soda and salt. Add to first mixture. Stir crumbled mincemeat into dough. Drop onto greased cookie sheet 2 inches apart by rounded teaspoonfuls. Bake 8 to 10 minutes at 375° until lightly browned. Makes about 6 1/2 dozen. A tasty, mild, fruity cookie.
Dissolve yeast in warm water in large warm bowl. Add sugar, salt, margarine and 2 1/2 cups flour; beat until smooth. Stir in enough more flour to make soft dough. Knead 6 to 8 minutes. Place in greased bowl; turn to grease top. Cover; let rise until doubled, about 45 minutes. Punch dough down; divide in half. Roll half to 14 x 10-inch, spread half dressing down center third of dough length. Layer with half the beef, cheese and sauerkraut. Make cuts from filling to dough edges along sides of filling, 1 inch apart. Alternating sides, fold strips at an angle across filling; place on greased baking sheet. Repeat with remaining dough. Cover; let rise until doubled, about 45 minutes. Brush with egg, sprinkle with caraway seed. Bake at 400° about 25 minutes. Serve warm. Refrigerate leftovers; reheat to serve. Makes 2 loaves.
Preheat oven to 350°. Stir to coat well the ingredients. Keep it crumbly. Press crumbs on bottom and half way up sides of 8-inch spring-form pan. Bake 5 minutes.
Cream together sugar, butter or margarine and eggs; mix well. Sift flour and then measure out three cups; add soda and salt and sift again. Add flour mixture to butter mixture a little at a time letting your batter blend well between each addition. Add in bananas and nuts and mix well. Pour into well greased tube or Bundt pan and bake at 300° for 1 hour or until toothpick inserted in middle comes out clean.
Layer ingredients in order in a 13 x 9-inch dish, except Ritz crackers and melted oleo. Roll Ritz crackers to crumbs; toss with stick of melted butter. Top with crumb mixture. Bake at 350° until bubbly and brown on top (20 to 30 minutes).
Heat oil in a large skillet on medium-high heat. Add sausage; cook and stir until lightly browned. Add chicken, onion, pepper, celery and garlic; cook and stir until chicken is cooked through. Stir in tomatoes, okra, tomato sauce and seasoning. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir.
Put in small cake pan in layers: Bean dip, guacamole (avocados mixed with the mayonnaise), sour cream mixed with taco seasoning, shredded cheese, tomatoes, olives, onions and shredded cheese. Serve with chips.
Beat up the butter and all the other ingredients. Sift in enough flour to make a stiff dough. Drop a teaspoonful at a time on a baking sheet. Sprinkle with 4x sugar. Bake in hot oven.
Cream shortening and sugar. Add egg and mix well. Add all ingredients and blend well. Drop with teaspoon on a greased cookie sheet. Bake at 350° for 10 minutes.
Thaw pastry. Mix ground beef, salt, pepper and onion; bind with egg yolks. Wash and quarter mushrooms. Cover the bottom of an 8-inch loose bottomed cake pan with the bacon. Arrange the cheese, herbs and mushroom quarters on top. Cover the meat mixture, pressing it down firmly and smoothly on the top.
Combine flour, baking powder and salt. Cut in shortening. Make a well in dry ingredients and add egg, vinegar and cold water. Prepare as for any pie crust.
Melt cheese and milk. Add mustard and vinegar. Put in container and refrigerate.
Mix all together with hands and shape into a ring. Put strawberry jam or green pepper jam in center and serve with crackers of your choice.
Microwave meat first, or else put in crock-pot and cook until half done. Add barley and mushrooms, fill pot to within 1 inch of top with stock or water. Cook 3 to 4 hours until barley is done. Season to taste.
Combine ingredients. Spread on cake while hot. Brown under broiler until coconut is brown.
Combine sugar and flour. Add butter. Place on floured board; pat to thickness of 1/2-inch. Cut into shapes desired. Bake in a moderate oven (325° to 350°) for 25 minutes.
Cream the butter and both sugars. Add eggs and vanilla; mix together with the flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 to 12 minutes at 375°. makes 55-60 cookies.
Cook water, sugar and cornstarch until clear. Add 3 tablespoons jello powder and red food coloring. Let cool. Place washed strawberries in baked pie shell. Cover with above mixture. Chill; serve with Cool Whip.
Put flour, salt and pepper in a bag. Put pork chops in and shake until flour covers chops. Put Crisco in frying pan. One at a time, put chops in pan. Cook on medium heat until done.
Drain blueberries and pineapple (save juice). Mix Jell-O with package directions (hot water only). Add juice from berries and pineapple. Let jell. Add pineapple and blueberries to Jell-O. Mix remaining ingredients together. Top chilled Jell-O mixture and chill.
Mix dry ingredients together and cut in shortening. Store in an airtight container. Take the amount that you think you need and add egg and water. Bake until golden brown.
Heat liquid to boil. Dissolve Jello and let cool slightly. By spoonful, add ice cream until all is in and melted. Chill for 10 to 15 minutes, stirring every 5 minutes and fold in fruit. Mix well. Chill till set.
Combine the sugar with flour, salt, soda, cinnamon, ginger and cloves. Cut in shortening until mixture looks like crumbs. Stir in molasses and egg. Mix well. Shape dough into 1 inch balls - no bigger- and roll in sugar. Bake at 350° for 10 minutes. Remove from cookie sheet immediately because cookies firm quickly as they cool. Makes about 4 1/2 dozen cookies. These are good and easy to make.
Put oleo, cocoa and buttermilk in saucepan. Heat over low heat, do not boil; remove and stir in sugar, pecans and vanilla. Beat, then spread while cake is still hot and serve. Wonderful!
Mix Bisquick and water well. Roll the dough mixture thin. Spread the sausage in a thin layer over the dough. Roll from each end toward the middle for 2 rolls. Cut down the middle and wrap in Handi-Wrap. Refrigerate overnight for easier slicing or freeze for several weeks. Slice 1/2 inch rings. Bake in 400° oven until slightly brown, around 20 minutes.
Mix flour and sugar. Bring shortening, water, margarine and cocoa to boil. Pour over flour and sugar mixture. Add buttermilk (sour cream can be substituted), eggs, vanilla, baking soda and salt. Mix thoroughly. Pour into 12 x 17-inch sheet pan. Bake at 400° for 20 minutes.
Heat oven to 350°. In large pan, cook pudding with milk as directed on package. Blend dry cake mix thoroughly into hot pudding; beat one or two minutes. (You don't add eggs or other ingredients listed on cake mix.) Pour into greased, floured pan, 15 1/2 x 10 1/2 x 1-inch. Sprinkle with nuts and chocolate bits. Bake 25 to 30 minutes at 350°. Cool and cut into bars.
Melt chocolate chips in double boiler; add beaten egg yolk and cool. Add beaten egg whites, sugar and nuts. Fold in whipped cream. Put broken pieces of cake in bottom of pan. Pour cool mixture over the pieces of cake. Refrigerate until serving time.
Cook eggs; remove shells and cut each in half lengthwise. Remove yolks. Mix yolks with rest of ingredients. Fill each half white of egg with mixture.
Place potatoes in a 1 1/2-quart dish. Add remaining ingredients and stir to coat potatoes. Cover tightly with microwave plastic wrap. Cook on High for 10 minutes in a 600 to 700 watt oven or 15 minutes in a 400 to 500 watt oven, shaking dish to redistribute potatoes. Potatoes are done when the tip of a small knife easily pierces the potato in the center. Serves 4 as a side dish.
Combine 1 1/2 cups flour with the sugar, salt and undissolved yeast. Combine milk, water and margarine in a saucepan. Warm over low heat to 115° to 120°. (Margarine does not have to be melted.) Remove from heat and gradually add flour mixture. Beat 2 minutes at medium speed, scraping sides of bowl occasionally. Add 1/2 cup flour. Beat on high for 2 minutes. Stir in additional flour to form soft dough. Turn out onto lightly floured board. Knead 5 minutes until smooth and elastic. Place in greased bowl. Turn over and grease top. Let rise 15 minutes. Turn out on a floured board. Divide dough in half and shape into rolls. Cover and let rest in a warm place for 15 minutes. Bake at 425° for 12 minutes or until done.
Mix all ingredients together; pour into a pie shell. Bake at 375° for 30 to 40 minutes, or until golden brown and not runny.
Combine boiling water and cornmeal. Combine 1 1/2 cups unbleached flour, 1 cup whole wheat flour, cereal, sesame seed, salt and yeast; blend well. Heat milk, oil, molasses and honey until very warm. Add warm liquid, cornmeal mixture and yogurt to flour mixture. Blend well. Stir in rest of whole wheat flour until stiff dough forms. Knead in 1 to 1 1/2 cups all-purpose flour about 8 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 1 to 1 1/2 hours.
Melt chocolate very slowly in double boiler; add rest of ingredients. Spread on wax paper; chill. Break into pieces.
Dice and saute celery, onion, carrots, zucchini, and ham in dutch oven with olive oil and seasoning. Stir in tomatoes, chicken broth, spinach, 1 can beans (smashed), and 2 cups water. Heat to boil. Reduce heat and simmer 15 minutes. Add the rest of beans and sprinkle with parmesan cheese.
Mix in order. Pour into greased 9 x 13-inch cake pan. Bake in a 350° oven. Frost with powdered sugar frosting, flavored with coffee.
Trim fat; slice meat into thin strips. Combine salad oil, sugar, cornstarch and pepper sauce and add meat strips. Cut vegetables up.
Combine shrimp, carrots, onions and peppers; set aside. Mix well soup, vinegar, salad oil, sugar and mustard. Pour over shrimp and vegetables. Mix lightly. Refrigerate overnight. Before serving, add cucumber slices. (You can also add orange or apple slices, dew melon cubes, etc.). Serves 6.
Peel potatoes, then dice into 3/4-inch pieces and put into bowl of cold water. Heat oil in heavy 3-quart pot over medium-high flame. When hot, add finely chopped garlic. Stir about 5 seconds before adding red pepper and cumin seed. Stir for another 3 seconds. Garlic should brown lightly, red pepper should darken and cumin seed should sizzle. Lower heat to medium. Add grated coconut and stir for 10 to 15 seconds.
Cream butter and sugar; sift baking powder and flour together and add to butter mixture, alternating with egg yolks. Add lemon extract, fruits and nuts; add stiffly beaten egg whites. Bake at 275° for 2 hours.
Stir eggs into pumpkin. Blend salt, sugar and spices. Stir into pumpkin. Add milk and mix well. Pour into unbaked pie shell.
In a 9 x 13-inch pan layer chicken. Melt margarine and add flour until smooth, add sour cream until it just bubbles. Add soup, chilies and onion salt. Blend well, pour over chicken. Bake at 350° for 30 minutes. Add cheese and bake until melted. Serve over rice.
Cream together butter and sugar; add eggs. Mix sour cream and soda in separate bowl and let stand until foamy. Add sour cream mixture to egg and sugar mixture and mix well. Pour into four greased and floured loaf pans (or 10 mini loaf pans 2/3 of the way full). Bake 50 minutes at 350° or until toothpick comes out clean.
Brown meat and onion in a large skillet on medium-high heat. Drain. Stir in water, catsup and mustard; season with salt and pepper. Bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Top with cheese; cover. Let stand until cheese melts. Makes 4.
Cook, peel and slice fresh beets in a bowl and set aside. Mix sugar and cornstarch until blended before adding the vinegar. Stir all ingredients together and cook at hard boiling point for 1 to 2 minutes or until clear and slightly thickened. Add butter and pour this sauce over the beets. Serve warm. May be reheated, but do not boil. If there is extra sauce, it may be used later if stored in refrigerator. A small family would not use 3 cups of beets at one meal.
Soak beans in broth. Cook down with garlic that has been minced. Add onions, celery and carrots, all chopped. Add eggplant, peeled and chopped, and olive oil. Season with herbs. Cook on very low burner until done.
Mix squash, nutmeg, cinnamon and sugar. Mix thoroughly. Add eggs and milk. Pour into pie shell. Bake at 350° for 30 to 40 minutes or until done. (May need to cover edges of pie with foil to prevent overbrowning.)
Cut hole in bread with biscuit cutter. Spray cooking spray in frying pan. Place bread with hole in pan; cook on medium heat. Break egg into bowl, then pour into hole in bread. Cook until almost set; turn. Put circle cut from bread into pan while egg finishes cooking. Remove from pan and serve hot. Makes 1 serving.
Prepare chicken by removing bones and steaming good size pieces (good idea to buy breasts and thighs). Dip in tempura batter and fry in hot deep oil. Slice each piece in 1/2-inch to 1-inch slices. Arrange on a bed of shredded lettuce. Cover with sauce.
Blend sour cream and dry mustard; set aside. Slice cucumber and place in shallow dish. Pour sour cream mix over all. Chill. Serve cold.
Cook all except vinegar and salt. Simmer 4 to 5 hours. Add vinegar and salt when beans are tender (last).
Cook spinach according to directions on package and drain. Combine ingredients; mix well. Chill. Serve with assorted vegetable dippers. Makes 3 cups.
Mix and spread in a 9 x 13-inch pan. Bake at 340° for 10 minutes.
Cream sugar and butter. Add remaining ingredients. Mix well. Pour mixture into unbaked pie shell. Bake at 325° until golden brown, about 1 hour.
Mix first 3 ingredients. Put in bottom of container and layer shredded lettuce, tomatoes and onions. Place cheese on top. Serve with nacho chips.
Cook macaroni as directed. Drain and set aside. Cut Spam into small cubes. Set aside. In a pot big enough for all ingredients, melt margarine. Add Spam and cook it for a few minutes. Add macaroni and all-purpose seasoning and pepper. Serves 3 to 4 people.