HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain peas and place in a bowl. Whisk oils, lemon juice, vinegar and garlic together and pour over peas. Add remaining ingredients and toss well. Refrigerate overnight before serving. Serves 16.
Saute onion, celery and green bell pepper in butter until vegetables are tender. Stir in chili sauce. Combine 1/2 cup of this mixture with ground beef, bread crumbs, egg, salt and pepper. Form into a loaf in shallow baking pan. Bake in a 350° oven for 1 hour. Let stand 5 minutes before slicing. Serve remaining sauce cold or heated over meat loaf. Yields 6 servings.
Mix milk and dry milk solids in a medium saucepan. Heat to scalding (150°); cool to 110°. Stir in yogurt. Transfer mixture to a glass or crockery bowl. Cover with plastic wrap; wrap bowl securely in a heavy bath towel. Set in warm place (100° to 125°) for 4 to 6 hours until yogurt has formed. Place several layers of paper toweling directly on yogurt; refrigerate covered until cold. Makes about 1 quart.
Mix cake as directed. Pour batter in pan. Bake at 350° about 25 minutes. Check with tooth pick until clean. In a 11 x 14 pad add stick butter in pan. Put in oven, preheated at 350°. until butter melted. Sprinkle brown sugar, sprinkle pecans. Lay sliced pineapple and spread with crushed pineapple.
Preheat oven to 350°. Cream all ingredients together. Drop by teaspoons onto greased baking sheet. Bake for 10 to 15 minutes.
Cream butter and sugar until creamy. Add eggs, one at a time, alternating with flour (salt added) to butter mixture. Bake at 325° for 35 to 40 minutes. Use icing of your choice.
Blend all ingredients; store in freezer. To serve, mix 1 tablespoon of batter and 1 jigger rum in a mug; fill with hot water.
Separate eggs. Mix milk and egg yolks. Stir in lemon juice. Cook and stir until thick. Divide between 2 pie shells. Beat egg whites with 3/4 cup sugar until meringue stands in stiff peaks. Cover pies. Brown in a 350° oven.
To the beaten eggs, add the other ingredients (not the pecans). Place the pecans (whole or pieces; makes no difference) in the bottom of the unbaked pie shell. Pour on the other ingredients. Bake 40 minutes at 325° or longer, depending on your oven. The top should be nicely browned (don't overcook).
Make white sauce in double boiler using butter, flour and milk; add salt, pepper and grated cheese. Stir constantly to prevent lumping. Five minutes before serving, add cooked chopped broccoli.
Fry everything together in a pan on top of stove. Let simmer until your peppers and tomatoes are done. Then add your macaroni and serve.
Heat a fondue pot. Rub the garlic against the inside of the pot. Add the chopped tomato. Cook the tomato over very low heat for several minutes. Add the tomato juice and bring it to a boil. Sprinkle the flour over the cheeses. With a wooden spoon, add the cheeses to the pot, stirring slowly until the mixture is smooth. Place the pot over a fondue warmer and invite guests to stick skewered pieces of bread and vegetables into it.
Cream butter and sugar. Add molasses and egg. Mix and sift flour, soda, ginger, cinnamon, cloves and salt. Mix all well. Roll into small balls. Dip in sugar and bake about 10 minutes at 375°.
Mix all together. Pour into 2-quart casserole. Bake, covered, at 375° for 1 hour. Stir well after first half hour baking.
Partially boil potatoes in water and drain. Brown ground sausage in skillet. Put all ingredients together (except the cheese) and put in baking dish. Bake at 350° for 30 minutes. The last 5 or 10 minutes, add the shredded Swiss cheese on top to melt.
Beat the yolk in a mixing bowl, adding some olive oil drop by drop. When mixture begins to thicken, alternately add a few drops of lemon juice and a few drops more of olive oil until the desired consistency is obtained. Lemon juice thins the dressing and olive oil thickens it. If more lemon juice is added, oil must also be added, as the dressing must be stiff when ready to use. Refrigerate. Use within 2 to 3 days.
Batter chicken. Fry until brown; drain grease. Add box of Rice-A-Roni. Cover with water. Reduce heat and simmer until rice is done.
Blend first 4 ingredients with a pastry cutter. Set aside one cup of the mixture. Put the remaining mixture into a mixing bowl and blend in the 1 cup buttermilk, 2 eggs and the 1 teaspoon soda. Put into 2 round cake pans and sprinkle the 1 cup of reserved crumbs on top.	Bake 30 minutes at 350°.
Note: Do not use metal spoon or bowl for mixing and do not refrigerate. If air gets in the bag, let it out. It is normal for the batter to bubble, thicken and ferment.
In 2 tablespoons of butter, brown onion, bell pepper and mushrooms; take up and put in a casserole dish. Brown chicken in same butter. When done, layer on top of onion, bell pepper and mushrooms. Mix soup, gravy and sour cream together. Pour over chicken; salt and pepper to taste. Bake at 350° for 30 to 45 minutes. Serve over fettucini noodles. Serves about 6.
Mix ingredients together. Pour into pie shells. Bake at 300° for 45 minutes.
Night before serving, grease 13 x 9 glass baking dish. Cook sausage meat, using slotted spoon remove sausage to paper towel to drain. Cut bread into 1/2 inch cubes. Drain and chop mushrooms. In baking dish combine meat, bread and mushrooms. In large bowl, whisk together eggs, milk and seasonings. Pour egg mixture over sausage mixture. Cover baking dish with plastic wrap and refrigerate overnight.
Saute onion in shortening until tender. Add curry powder and ginger. After a couple of minutes, add soup (thinned per directions on can). Next, add meat. Simmer 10 to 15 minutes. Add rest of ingredients and simmer 5 minutes. Serve over rice. Serves 4 to 6.
Combine butter, hot water, salt and sugar until dissolved. Add yeast, pumpkin, raisins and cinnamon. Add half of flour and stir. Add remainder of flour until a soft, firm dough is formed. Knead for 5 minutes; dough will be sticky. Let rise until double, then shape and rise until double. Bake at 350° for 20 minutes. Makes 2 dozen. Can be iced when cool. A lot like a hot cross bun but better.
Bring to a boil sugar, butter and milk. Boil 5 minutes (soft ball stage on candy thermometer), stirring constantly. Remove from heat and add vanilla flavoring, peanut butter and Marshmallow Creme. Stir until Marshmallow Creme is melted. Spread in buttered 9 x 13 x 2-inch pan. Cool and cut.
Put all ingredients in a heavy 2-quart saucepan. Simmer, uncovered, 1 1/2 to 2 hours, stirring occasionally until as thick as pudding. Scrape into jars; cool, cover and refrigerate.
In a bowl mix crushed graham crackers with 1 stick of melted butter or margarine. Put graham crackers in 9 x 12-inch cake pan for the crust. Chill for a while. Take another bowl and mix crushed pineapple, cream cheese and 1/2 stick butter together. Spread evenly on graham cracker crust.
In a container of an electric blender or food processor, combine cream cheese and tomatoes. Blend until smooth. Add chilies; blend well. Serve with fresh veggies or nacho chips.
Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1 1/3 cups. Bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. Fold in Cool Whip. Stir in pineapple and cottage cheese; blend well. Pour into bowl and chill 3 hours or overnight. Serves 8 to 10.
Mix all ingredients and pour into pie shell. Bake 15 minutes at 425°. Turn down to 375° and bake for 25 minutes more, until pie is set.
Mix soup and milk together. Alternate layers of potatoes, onion and soup mixture, starting with potatoes. Sprinkle salt, pepper and paprika on top. Bake at 350° for 45 minutes to 1 hour. If potatoes are raw, cooking time will be longer.
Mix all of the ingredients and refrigerate overnight. Serve with lots of tortilla chips. All it involves is can opening!!
Cream margarine. Add sugar and egg; beat until fluffy. Add remaining ingredients; stir just until blended. Pour into muffin tins. Bake at 375° for 20 to 25 minutes.
In 8 x 12-inch dish, smooth cherry pie filling on bottom of dish, then crushed pineapple. On that sprinkle sugar. Smooth dry cake mix on that. Pour melted margarine over, then chopped nuts. Bake at 350° for about 45 minutes or until golden brown.
Mix all ingredients and batter chicken. Place in a greased pan and bake at 350° for about 40 minutes.
Melt red hots in very small amount of water. Add to applesauce. Chill and serve.
Saute onions in butter. Add curry powder, salt and pepper. Cook 5 minutes or until onion is tender. Add chicken broth, carrots, rice and tomatoes. Cook for 1/2 hour. Flavor to taste with salt and pepper, if necessary. Add cream and milk just before serving. Do not boil. Add a little butter at the end (optional).
Place ice cream in large (8 to 12 ounce) tempered glass goblet or mug. Pour liqueurs over ice cream. Carefully and slowly, pour hot coffee over top of ice cream. Top with whipped cream. Sprinkle with shaved chocolate and top with cherry. Makes one serving.
Combine water, pineapple and sugar. Bring to boil. Add lemon jello (2 small or 1 large). Put in refrigerator until partly jelled. Add Dream Whip and cheese. Pour in mold. Refrigerate.
Layer all in a greased casserole (meat, onions, carrots, soup and wine mixed). Cover and bake 3 hours at 300°.
Drain 1 can crushed pineapple and spread both cans of pineapple on bottom of a lightly greased 13 x 9 inch pan. Sprinkle cake mix over fruit. Dot evenly with butter; sprinkle with pecans. Bake at 350° for 45 to 50 minutes or until golden and bubbly. Serve with ice cream or topping.
In a chilled mug, combine the beer and lemonade. Add ice, if desired.
Mix flour with baking powder. Cream butter and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, blending well. Roll out cookie dough and cut out shapes or force dough through a cookie press onto a ungreased cookie sheet. Bake at 400° about 8 minutes or until edges are golden brown. Makes 60 cookies.
Mix together deviled ham and cream cheese; form into a ball and roll in ground pecan crumbs. Serve with variety of crackers.
Blend cashews, water and dates smooth (soak dates in hot water to soften). Add mixture to other ingredients in bowl. Mix well. Pat thin into sprayed pan and bake at 325° until golden brown. Cool and cut.
Cook potatoes in salt water and drain. Mix other ingredients together and pour over cooled potatoes and fold together.
Mix together powdered sugar, peanut butter, vanilla, graham cracker crumbs and butter with hands. Roll into balls. Melt together chocolate chips and paraffin. Dip balls in this mixture and place on wax paper.
Cut acorn squash in half crosswise. Scoop out seeds and place in a baking dish. Mix honey, butter, nutmeg and cinnamon. Place half of this mixture in each section of squash. Bake in 350° oven for 35 to 40 minutes or until done.
Cook sugar, cocoa and milk until a drop of ingredients dropped in water forms a soft ball stage. Remove from heat; add butter and vanilla. Beat until thick. Pour on pan. Let cool, then cut.
Thaw veggies. Saute veggies with onion in 3 tablespoons butter, about 3 minutes. Add soup and sour cream; mix well. Add 1 cup croutons and mix.
Mix all of the ingredients together. Add a little milk to make the mixture stiff. Bake on greased pan at 350° for 10 minutes.
Heat milk and margarine until margarine is melted. In blender, put flour, onion soup mixture and cheese, cut in cubes. Add hot milk mixture. Cover and blend on high until smooth. Pour into fondue pot. Cook over medium heat, stirring frequently, until thickens. Reduce heat to maintain slight bubbling during serving.
Cream butter and cream cheese together. Add sugar, a little at a time, and beat until smooth. Begin adding eggs, one at a time. Add flour a little at a time. Add remaining ingredients. Pour into well greased and floured tube pan. Bake at 350° for 1 hour and 30 minutes.
Brown the hamburger meat; drain. Add taco seasoning. Put tortilla chips in bottom of pan. Pour meat over shells, then add more chips. Grate the cheese; add on top of shells. Bake at 350° until cheese melts. Can also add the brown beans to the meat mixture.
Break up bread into an oiled 9 x 13-inch baking dish. Add sausage and cheese that has been cut into bite size pieces. Add milk to eggs and beat well. Add salt, pepper and mustard; pour over bread, sausage and cheese. Refrigerate overnight. Bake, uncovered, for 1 hour in a 350° oven. Serves 10 to 12 people.
Brown meat. Remove from grease. Saute onions and celery in meat grease. Mix together the rest of the ingredients. Bake at 350° for 1 hour.
Mix first 4 ingredients. Add 7-Up just before serving. When ready to serve, float orange sherbet on top. Makes about 30 cups.
Season and flour meat, brown in oil (covered dish), add rice, water and top with sauerkraut. Cover and bake in 350° oven until rice is tender. Add more water if needed.
Brown meat; drain. Add onion and green pepper; continue cooking until onion and pepper are soft. Add salt and pepper, picante sauce, chili powder, cumin, garlic powder, Tabasco sauce and ripe olives. Simmer for 5 minutes.
Beat sugar, molasses, shortening and egg until smooth. Mix dry ingredients together and add gradually until batter is smooth. Chill 4 hours or overnight (covered). Roll out on floured board and cut into	desired shapes. Place on greased cookie sheet. Bake 20 minutes at	350°. Cool thoroughly and ice with a dab of lemon icing.
Mix all ingredients and stir well. Bake in oiled pie plate for 45 minutes at 350°.
In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat until sugar dissolves. Cook without stirring until it reaches 285° on candy thermometer. Remove from heat and add soda immediately. Stir through and immediately pour onto buttered jelly roll pan. Do not spread out even if it doesn't cover pan. Cool. Break in bite-size chunks. Melt the sweet chocolate over hot water. Dip chunks of candy in chocolate. Place on waxed paper to cool. Store in airtight containers. Makes 1 1/2 pounds.
Pour enough orange juice over top to almost cover. A cup or two of pineapple juice adds just enough sweetener. Serve well chilled either by itself or over sherbet. Recipe can be cut in half for smaller groups or doubled if needed. When taking this fruit to a cookout or picnic, I always bring two bowls. Serve one and keep the other on ice in cooler for later. Always a favorite at family gatherings.
In a mixing bowl, stir together 2 tablespoons olive oil with lemon juice, basil and oregano. Add chicken breasts. Turn to coat evenly and marinate about 30 minutes. Preheat the grill or broiler. Cook pasta until al dente.
Brown ground beef in a big pan. Boil noodles in a pot. Mix noodles, spaghetti sauce and mayonnaise in with ground beef. Stir. Sprinkle on desired amount of cheese. Serve.
Brown meat and onion. Add tomato sauce and taco sauce. Cook on low heat for 15 minutes.
Toss together first 5 ingredients in a bowl. Whisk together oil, lemon juice and salt; pour over black bean mixture, stirring gently to coat. Cover and chill at least 8 hours. Serve at room temperature or chilled.
Brown meat; add taco seasoning. Cook 5 minutes. Add remaining ingredients. Cook till cheese melts. Can be used as a soup or a dip.
Beat egg yolks and hot water and salt until stiff with an electric beater. Beat egg white pouring water so they won't cook. Add sugar slowly and 1/2 teaspoon vanilla and 1/2 teaspoon lemon extract. Add flour slowly. Continue beating; add baking powder last. Bake as an angel food. Slow for 1 hour. Don't make the pan over half full or it will run over.
Simmer chicken until done. Remove meat from bone. Mix all ingredients, except crackers and butter and place in buttered flat baking dish. Brown crumbs in butter. Sprinkle over chicken mixture. Cover with foil. Bake at 300° for 25 minutes. Uncover and bake 20 minutes longer. Serves 4 to 6.
Trim fat and skin from ham. Place ham on rack in shallow roasting pan. Beat the egg until thick (about 5 minutes). Fold in the mustard; brush over the ham. Sprinkle with some pepper and 1/4 to 1/3 cup bread crumbs to coat. Bake in 325° oven 1 1/2 to 2 1/4 hours (meat thermometer should read 140°). Prepare Mustard Whip. Serve with sliced ham. Makes 16 to 24 servings.
Mix together Cheddar cheese and flour. Then add the half and half, eggs, crab meat, onion and seasonings. Mix well. Pour into pie shell. Bake in a 350° oven for 55 to 60 minutes or until set. Serves 6.
Mix flour, cornmeal, sugar, baking powder and salt together. Mix well. Beat eggs; add milk and oil. Pour liquid into dry ingredients. Mix until dry ingredients are moist. Don't overmix. Bake at 400° for about 20 minutes in greased pan.
Allow all three cheeses to soften and add the chopped onion, Worcestershire sauce and garlic clove. Mix to consistency of spread. Form into a ball and refrigerate until semi-firm. Roll in chopped parsley, chopped nuts or sprinkle with paprika. Chill well and set out 1/2 hour before serving.
Beat cream cheese, mayonnaise, lemon juice and salt until smooth. Stir in fruit and nuts. Fold in cranberry sauce and Cool Whip. Freeze in muffin tins lined with cupcake papers. Makes about 18. Remove from freezer about 15 minutes before serving on lettuce.
Dissolve gelatin in boiling water. Add warm water, lemonade, nectar and pineapple juice. Stir well. Add cold water. Freeze in four equal size containers. Remove from freezer 20 to 30 minutes before serving to allow punch to thaw to a slushy consistency. Add ginger ale before serving. Yield: Approximately 40 servings.
Use enough mixed dry beans to make a 1/2-inch layer in a 3-quart saucepan. Soak the beans overnight in the water or stock and with the spices stirred in. Add the rest of the ingredients and bring it all to a boil, stirring occasionally. Simmer it, covered, for about 2 hours or until the vegetables are of desired consistency.
Mix all ingredients and pour into 2 crusts after it has been blended in a blender. Bake 25 to 30 minutes at 350°.
In a paper bag, combine Parmesan, cornmeal, bread crumbs, garlic salt and oregano. Melt butter in a skillet; dip each chop into butter. Drain briefly, then shake each chop in the bag. Shake off excess coating and arrange chops on rack of a broiler pan. Bake, uncovered, in 400° oven about 40 to 50 minutes. Meanwhile, heat the butter remaining in skillet over medium heat; add mushrooms and garlic and saute 5 minutes. Stir in rosemary and cream and cook over high heat until liquid is reduced to about 1/4 cup. Stir in green onions and salt and pepper to taste. Pour into a bowl and pass at the table with pork chops.
Beat eggs; add sugar and beat well. Add 1 cup sifted flour. Beat well, then add 1 cup sifted flour and beat well. Place butter and milk in pan and bring to a boil. Pour immediately over batter. Add flavoring and beat well. Bake at 325° for 1 hour depending on pan used, 10-inch cake pan or tube pan.
Heat potatoes until warm. Mix all the ingredients in the potatoes and place in a baking dish.
Beat eggs. Blend sugar and flour; add to eggs with remaining ingredients. Turn into 2 greased 9-inch pie pans. This mixture forms its own crust; no pie crust is needed. Bake at 350° for 40 minutes. Makes 2 pies.
Cook chicken and take off of the bone. Cut soft margarine into flour until it feels like corn meal. Mix boiling liquid into flour mixture, as if it were biscuit dough. Roll out on a floured board, 1/4-inch thick. Cut into 1-inch square pieces. Sprinkle flour over pieces before cooking.
Spread peanut butter on saltine crackers. Top each with marshmallow. Toast until marshmallow begins to brown. Be careful marshmallows burn easily.
Thaw hash browns. Melt margarine and saute onions together. Combine remaining ingredients and place in a greased (use Pam) 9 x 13-inch pan.
Crunch up 1 package Oreos. Place in bottom of 9 x 13-inch pan or bowl (save a handful of cookies for the top of dessert). In a small bowl, combine cream cheese, butter and powdered sugar. Mix well and set aside. In large bowl, combine Cool Whip, pudding and milk. Combine small and large bowl ingredients. Pour over Oreo crumbs. Top with reserved crumbs. Chill.
Melt shortening. Add sugar, then cool. Add eggs, one at a time, mixing well. Add remaining ingredients. Spread in a greased 10 x 15-inch pan. Bake at 350° for 25 minutes. Cool and cut in squares and it's ready to eat.
Cook onion in butter slowly for 5 minutes. Add remaining ingredients. Heat and serve. Yield: 4 servings.
Mix flour and salt. Cream shortening until soft. Beat in powdered sugar. Add vanilla and egg yolks. Gradually stir in flour mixture. Chill.
Pop popcorn. Place popped corn in a large paper grocery bag. Combine brown sugar, light corn syrup, butter or margarine and salt in a 4-cup glass measuring cup and bring to boil on Full power. Boil for 2 minutes; stir, then add baking soda and stir until foamy. Pour over the popcorn. Close the bag and shake well. Cook on Full power for 45 seconds. Shake again and cook 45 seconds. Shake again and cook for 45 seconds. Shake bag and cook for 30 seconds; shake again. Cook for 30 seconds. Shake again. Allow to cool, then break up and enjoy.
Boil zucchini, celery, onion, water, oleo, salt and pepper 5 minutes and drain. Add eggs, cracker crumbs and cheese. Bake 30 to 35 minutes at 350°.
Mix well and roll into balls about the size of marbles. Bake at 350° for about 20 minutes.
Saute the onion with the ground chuck. Add the pizza sauce. Spread on buns. Top with Mozzarella cheese. Heat in microwave for 1 minute or until cheese is melted.
Cook peas according to package directions until tender. Drain. Combine soup and water. Gently mix in peas, pimentos and cheese, reserving some cheese for the top. Line bottom of a lightly greased 3-quart casserole dish with asparagus. Pour soup mixture over asparagus and sprinkle remaining cheese on top. Bake at 350° until bubbly, about 20 minutes. Makes 8 to 10 servings.
Mix all ingredients together, except zucchini. Cut zucchini in pieces. Drop into batter. Drop in 375° oil and fry until brown.
Blend pudding with syrup. Gradually add egg and milk, stirring to blend. Pour in pie shell, then add nuts on top. Bake at 375° until top is firm and just begins to crack, about 40 minutes. Cool at least 3 hours.
Sift together. Add just enough milk to form a soft dough. Drop by teaspoon into broth. Cover and simmer over low heat for 15 minutes. Do not peek or you will have soggy dumplings. Boiled ham bone and broth is good.
Steam open clams, cool and chop. Fry bacon until well done. Fry onion and celery until brown. Use water from steaming for broth. Add some water (to taste) to cut down broth. To broth add carrots, celery, onions, tomatoes, crushed bacon and fat, pepper, thyme. Bring to boil, then simmer until carrots are soft. Then add chopped clams, simmer for 15 minutes longer.
Put all ingredients in large pot & cook until the meat is tender - 2 1/2 to 3 hours. * Add mushrooms 20 minutes before end of cooking time serve over egg noodles.
Mix jello and pineapple in large saucepan. Heat on stove over low heat until jello dissolves, do not boil. Cool. Mix in buttermilk, pecans and cool whip until blended. Pour into bowl and refrigerate. Makes 8 servings.
Mix all ingredients; save 1/2 Parmesan cheese. Put 1 cup sauce in an 11 x 7-inch pan. Place 3 noodles, then a layer of sauce, a layer of cheese mixture and layer of noodles, until all ingredients are used. Finish with Parmesan cheese. Bake, covered with clear wrap (vent), in microwave for 15 minutes. Let stand inside microwave for another 5 minutes. Real good.
Cut zucchini into thin slices, but do not peel. Boil about 10 minutes and drain. Mix next 4 ingredients. Melt margarine and pour over stuffing mix. Mix well. Add to zucchini. Add 1/2 of stuffing mix to zucchini mixture. Pour into greased baking dish. Top with remaining stuffing mix. Bake at 350° for 30 minutes.
Line casserole with 4 or 5 buttered slices of bread, crusts trimmed. Mix in bowl the potatoes, coarsely grated. Add eggs, cheese and salt and pepper to taste. Wet 2 slices of bread with water. Squeeze dry. Put all in casserole. Sprinkle top with cheese. Bake, covered, 1 hour at 350°.