HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo and sugar. Add eggs, one at a time. Beat after each. Crush vanilla wafers. Add, alternating with milk. Add coconut and chopped pecans. Bake in a greased and floured Bundt tube pan for 1 hour and 25 minutes at 325°.
Put cereal in bowl. Add sliced banana, milk and sugar. Stir up until sugar is mixed in real good. Eat real soon or cereal with get soft. Can also be made and eaten anytime of day or night as needed.
Mix sugar and butter until fluffy. Add eggs and flour alternately. Roll as thin as desired. Bake at 350° until brown.
Chop peppers and onions in food chopper or food processor. Mix remaining ingredients and add chopped vegetables in a large kettle. Cook until thickened, 5 to 6 hours. Pour into canning jars (7 to 9 pints).
Grind the peanuts in a blender. With a little oil, saute the peanuts in a skillet, but not until brown. Put the peanuts, broth, onion, potatoes and carrots in a large pot. Boil for 30 minutes. Add rice and peas and cook for 15 minutes more. Serve hot with crushed parsley and French fried potatoes on top. Serves 8.
Combine the ingredients in a large bowl and adjust consistency to suit yourself. If you like your salsa on the saucy side, put the chunky bits in the blender and start experimenting. Proceed with a light touch on the button. If you like it chunky, and it's a little thin (because you didn't drain the tomatoes enough), now is the time to add a small amount of tomato sauce to thicken it up. Be sure to experiment with this recipe until it suits your taste.
Whip cream until thick. Blend cream cheese, sugar and vanilla. Fold cream and cheese mixtures together.
In a bowl, blend the egg whites, cornstarch, garlic and salt until the mixture is combined well. Add the chicken pieces and toss them well with the mixture.
Combine rice, salt, bouillon and water; cook according to directions. Saute onion and pepper in butter. Add almonds and parsley. Fold into rice.
Mix graham crackers,	1/4 cup of sugar and butter and press in a 9 x 13-inch pan.
Heat oven to 375°. Mix flour, butter and powdered sugar until crumbly. Sprinkle in water 1 teaspoon at a time. Stir until dough forms. Press about 3 tablespoons of dough in bottom and up sides of ungreased 6-ounce custard cups to within 1/2 inch of top. Bake until golden brown, 10 to 12 minutes. Carefully remove from cups with a small metal spatula; let cool completely on wire rack. Fill each cup with 1/4 cup of yogurt. Makes 4 cups.
Melt oleo or butter in pan and pour milk, sugar and flour, mixed well. Add 2 cans fruit.
Combine dry ingredients in large mixer bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Bake in 3 greased, floured 9-inch layer pans. Bake at 350° for 25 to 30 minutes or until done. Cool in pans for 10 minutes; remove from pans and cool completely.
Melt the margarine in a large pot over medium heat. Saute celery, bell pepper, onion and carrots over medium heat for 10 to 15 minutes. Add the broccoli and cabbage to the mixture. Add the water and stir. Sprinkle salt and pepper to taste. Cook 15 to 25 minutes over medium heat, stirring frequently.
I always soften the cream cheese well. The green onions and green pepper I chop in a food processor.
In pan, whisk all ingredients until combined. Bring to a simmer; reduce heat to low. Simmer, stirring occasionally, 30 minutes (until thick enough to hold shape on spoon). As mixture thickens, stir more frequently to prevent scorching. Store in airtight container in refrigerator.
Mix ingredients. Pour into unbaked prepared pie shell. Bake at 375° for 35 to 40 minutes. Cool before cutting.
Brown hamburger and onion. Drain off grease. Add remaining ingredients and simmer until desired thickness.
A pan in which the bird fits rather snugly but is not crowded is preferred. After cleaning the cavity and inserting an onion or two (if stuffing is not desired), rub the outside of the turkey with salt and pepper and a little butter. Place in pan. A generous size piece of brown paper, brushed on both sides with bacon fat, margarine or shortening is then humped a bit and arched over the bird. With a little persuasion, it can be curved as to cover the turkey without quite touching it. Tie it securely in place around sides of pan. Be sure it is tied tight. Cut off any excess while you are greasing the paper; let the oven be heating to 500°. Place turkey in oven. When you hear a sizzling sound coming from oven, reduce heat to 400°. Don't break the paper or let your curiosity or doubt tempt you to peek! Don't even open the oven door.
Mix pineapple and juice with Jell-O; bring to boil. Cool in refrigerator until slightly thickened. Fold whipped topping and buttermilk into pineapple mixture. Cool in refrigerator for 2 hours. You can use strawberry Jell-O instead of peach.
Mix all ingredients; chill. When ready to serve, add 1 bottle (33.8 ounce) ginger ale.
Preheat oven to 375°. Cut each chicken breast in half; remove skin and any fat. Line 13 x 9-inch glass baking dish with foil. Place chicken in dish. In small bowl, mix mustard, honey, curry powder and lemon juice. Brush mixture over chicken. Bake chicken, uncovered, 40 minutes. Meanwhile, cut out stem end of each tomato, then cut each tomato in half horizontally. Place tomatoes, cut-side up, in 8 x 8-inch glass baking dish. Into small bowl, tear bread into small pieces; stir in Parmesan cheese, parsley, salt and pepper. Sprinkle crumb mixture over tomato halves. Spray each tomato lightly with nonstick cooking spray.
Preheat oven to 400°. Spread half of the olive oil over the bottoms of 2 baking sheets (with edges). Rub the rest of the olive oil over the outside of the tomatoes. Place tomatoes, garlic and 1/2 of the basil on the baking sheets. Sprinkle with the salt and pepper. Roast until the tomatoes begin to break down, and the skins start to peel off (1 to 1 1/2 hours).
Saute onions and peppers in 1 tablespoon oil. Add to crab meat. Soak bread in milk until soft; add egg, bread, onions and pepper to crab meat. Mix. Shape into cakes and roll in bread crumbs; fry in oil until brown.
In a 2-quart casserole combine zucchini, water, onion, bouillon cubes, pepper, garlic powder, dill weed and nutmeg. Microwave for 8 minutes on High. Puree in blender. Pour back in bowl.
Gash flounder on top and lay in a greased baking pan. Cut potatoes in round slices and lay around fish. Salt both fish and potatoes; slice onion and put over potatoes. Cut bacon strips in half and lay over fish, potatoes and onions. Pour oil and water over potatoes. Bake 45 to 50 minutes at 400°.
Put bananas through potato ricer. Add sugar, melted margarine and beaten eggs. Sift flour, salt and soda two or three times and add to mixture. Mix well. Bake in greased glass loaf dish one hour in 350° oven.
Pour boiling water over Jell-O and marshmallows. Stir until marshmallows are melted. Set this mixture aside to thicken. Cream the cream cheese and sugar, then add whipping cream. Whip until mixture is smooth and thick. Add thickened Jell-O, pineapple (drained) and nuts. Pour into mold and chill for 4 hours.
Use 2 to 4 tablespoons of ingredients per person. Slice vegetables. Saute vegeburger with onion and garlic. Put 1 tortilla in a large frypan on medium heat. Add fillings of choice and put second tortilla on top. Turn when bottom tortilla is starting to brown. Serve with refried beans, corn and rice.
Blend flour, shortening and salt. Cut in shortening until pieces are the size of small peas. Beat egg; mix with water and vinegar. Add to flour mixture and toss lightly with fork. Roll out onto floured board or wax paper. Makes 3 single crusts.
Saute onion and celery until translucent. De-skin and fry sausage to a large pot. Add rice, tomato paste, 2 cups of warmed chicken broth, add spices to taste and crushed garlic. Cook over medium heat for 5 minutes, stirring periodically. Continue adding warmed chicken broth as mixture absorbs liquid (about 2 cups at a time). Be sure to stir periodically to prevent burning. Enjoy with Parmesan or Romano cheese.
Place all ingredients in mixing bowl and blend. Fondant should be consistency of cookie dough. If too wet, add more powdered sugar. If too dry, add more cream. Keep refrigerated in an airtight container and fondant will store for several months. Add 2 to 3 drops of desired candy oil flavorings to each 1/2 cup of prepared basic fondant.
In large skillet brown the ground beef and onion. Add tomato sauce, garlic, sugar, pepper, oregano, parsley flakes. Cover and simmer for 15 min. Cook rice and combine with cottage cheese, 1/4 t. oregano, and 1/2 t. Italian seasoning. Put 1/2 of rice mixture in a buttered 2 qt. casserole. Top with 1/2 of meat-tomato sauce. Alternate layers, ending with tomato sauce. Sprinkle with 1/2 c. shredded cheese and parmesan cheese as desired. Bake at 325 degrees for 30 min.
Combine first six ingredients and simmer for about 15 minutes. Remove from heat. Spoon mixture into flour tortillas and roll. Place in oblong casserole dish. Pour enchilada sauce over rolls, sprinkle with onion and grated cheese. Bake until sauce is bubbly and cheese is melted.
Mix and put in bottom of 9 x 13-inch baking pan. Mix white or yellow cake mix according to directions on box. Pour over mixture and bake until cake tests done. Let cool to lukewarm before turning out. Bake at oven setting on cake mix box.
Rub butter over roast; add salt, pepper and Worcestershire sauce. Mix onion mix with mushroom juice. Spread mixture over roast and sprinkle mushrooms. Roast for about 3 hours (pan covered with foil) at 350°.
Drain cherries, reserving syrup. Combine cherry syrup with remaining ingredients and dash of salt. Bring to boil. Reduce heat. Simmer 15 minutes. Stir frequently. Remove from heat. Stir in cherries. Cool. Makes 2 1/2 cups.
Saute olive oil, onions, zucchini, green peppers, cubed potatoes, minced celery, diced carrots, crushed garlic and bean mix for 15 minutes. Cover and cook for 5 minutes, then add tomato puree, water or stock, dry red wine, salt, pepper, basil, oregano, chopped parsley and chopped tomatoes. Cover and simmer for 20 minutes. Garnish with Parmesan cheese.
Brown ground beef with salt and drain.	Place in 2 or 3 quart casserole.	Continue to layer as follows:	second layer of frozen onion rings, third layer of green beans and fourth layer	by adding liquid from the beans to the soup and mix. Pour over beans and top with Tater Tots. Bake 1 hour at 350°. (Chicken, turkey, beef, etc. may be substituted. Also vegetables and soups can be varied.)
Cut tops off tomatoes and throw away. Scoop out insides of tomatoes and save. Grind all together through a food grinder or processor the insides of tomatoes, green pepper, onion, eggs and bacon slices. Add salt and pepper and keep adding biscuits until you have the consistency of dressing. Place tomato hulls in large pan and stuff with the stuffing mixture. Add water until it is halfway on tomato shells. Bake (covered) in medium oven, 350°, for 30 to 40 minutes, then (uncover) and brown tops for approximately 5 minutes in oven.
Slice bacon into 1-inch strips and fry in pan until crisp. Remove bacon; drain on paper towel. Add potatoes and onions to bacon fat; fry until lightly browned. Add bacon, salt and pepper. Cover and cook slowly for approximately 15 minutes.
Melt almond bark in double boiler. Dip pretzels into bark, coating completely. Place on waxed paper to dry. Makes 5 pints.
Place apples in pan. Sprinkle with cinnamon and nutmeg. Melt butter, add sugar and stir. Add egg and mix well. To this, add dash of salt and flour. Mix ingredients well. Spread mixture over apples in pan. Bake at 375° for 40 minutes or until brown on top.
Arrange the tomatoes neatly on a serving platter. Sprinkle with salt and pepper. Add the chopped onions and basil. Sprinkle with the oil and vinegar and serve. Serves 8 to 10.
In a mixing bowl, combine celery, onion, corn, water, pepper, thyme, stuffing mix and eggs. Shape into 7 or 8 balls. Place in slow cook pot. Pour butter over balls. Cover and cook for 3 to 4 hours on low heat. Serve with broiled meats or roasts or use as extra dressing for chicken or turkey.
Heat oven to 400°. Grease baking sheet. In large skillet, brown hamburger. Add onion, salt and pepper. Cook until onion is tender; drain any excess fat. Blend baking mix and milk to soft dough. Turn onto lightly floured surface and roll into rectangle, 9 x 12-inches. Cover with meat mixture. Roll as for jelly roll.
Mix cream cheese and Eagle Brand milk with mixer. Then stir in all other ingredients. Chill and serve.
In a pan, melt butter. Take off and add sugar, cocoa, vanilla, eggs, flour, baking powder and pecans or walnuts. Pour into square metal pan. Bake at 350° for 20 minutes, not too done. Cool. If in glass pan, bake at 325° for 20 minutes or until barely done.
Wash rhubarb and cut in small pieces. Cook with sugar until rhubarb is very tender. Remove from heat, add pineapple and jello. Mix thoroughly and cool.
Preheat oven to 375°. Mix first 3 ingredients in paper bag. Put foil in bottom of cookie sheet. Spray with nonstick spray. Shake 2 pieces in bag each time and place, skin side down, on sheet. Melt butter in measuring cup and drizzle over chicken. Bake for 40 minutes, then turn and bake for 30 minutes.
Drain syrup from pineapple and add water to make 1/2 cup. Heat to boiling. Add Jell-O, stirring until dissolved. Add lemon juice, vinegar and salt. Chill until slightly thickened. Stir in drained pineapple, carrots and green pepper. Pour into mold; chill until firm. Unmold onto lettuce leaves. Makes 6 servings.
Make sauce with flour, butter and milk. Saute butter with bell pepper and onion. Add pepper and onion to sauce. Mix mayo, eggs, Worcestershire sauce, crab meat and salt and pepper. Mix all ingredients. Pour into casserole dish. Top with cracker crumbs. Bake at 350° until brown.
Cream butter and sugar. Add eggs, bananas, milk, flour and nuts. Beat well. Bake in greased loaf pan at 350° for 45 minutes to 1 hour.
Spray 9 x 13 baking dish with Pam. Add pie filling and pineapple. In separate bowl, mix melted butter and cake mix with a spoon (will be sticky). Pinch off and drop into dish. Add pecans. Cook at 350° for 35 to 45 minutes.
Lay crescent rolls flat on baking pan and bake until done, around 12 to 15 minutes. Let cool completely. Mix cream cheese, dressing and mayonnaise together. Spread onto baked crescent rolls. Pick around 4 vegetables (a small amount will do) and chop up fine and sprinkle on top. Mash vegetables down a little so they will stay on top of cream cheese mixture. Sprinkle Cheddar cheese on top of mixture. Keep cool until ready to serve.
Preheat oven to 425 degrees. Combine Bisquick, red pepper, and 1/2 tsp. garlic powder. With fork, stir in milk and cheese. Drop dough by 1/4 cup full onto a greased or lined cookie sheet. Combine melted butter and 1/4 tsp. garlic powder, and brush on top of dough. Bake 10-12 minutes or until golden. Makes 12 biscuits.
Sauce: Combine onion and green pepper in margarine until done, but not brown. Add rest of ingredients. Mix all together. Bake, covered, 30 minutes at 350°. Remove from oven. Top with grated cheese.
Bake cake as directed. Cool and cut cake into 1-inch pieces. Blend pudding and milk. Layer as follows in a clear bowl: 1/2 cake pieces, 1/2 pudding mixture, 1 tub Cool Whip, 1/2 crushed candy and repeat layers. Refrigerate 1 to 2 hours.
Mix all together. Put in a 9 x 13-inch rectangular pan. Top with 1 1/2 cups crushed corn flakes. Drizzle 1 stick melted margarine over crumbs. Bake 1 to 1 1/2 hours at 350°.
Brown meat and chopped onion in large skillet; add ketchup and spices. Mash beans with their liquid; add to meat mixture. Place meat mixture in bottom of chafing dish or other serving dish that can be kept heated. Top meat mixture with an outer ring of grated cheese, an inner ring of onions and a center of sliced olives. Keep hot and serve with chips.
Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Dissolve soda in sour cream. Add alternately with flour and mix. Add vanilla. Pour in buttered and floured tube pan. Bake at 325° for 1 hour and 30 minutes.
Cut bananas in half lengthwise. Toss in lemon juice. Set aside. Combine sugar and margarine in a large skillet. Cook over low heat 2 minutes, stirring constantly, until sugar melts. Add bananas. Stir gently and cook 1 to 2 minutes or until thoroughly heated. Remove from heat. Pour brandy over banana mixture and ignite. Let flames die down and serve immediately. Yields 4 servings.
Blend cream cheese, egg, chocolate chips, 1/3 cup sugar and 1/8 teaspoon salt together. Mix together flour, 1 cup sugar, soda, oil, vanilla, 1/2 teaspoon salt, cocoa, water and vinegar. Fill 2 paper-filled cupcake tins approximately 2/3 full with second mixture. Put spoonful of first mixture on top; sprinkle with sugar. Bake 25 to 30 minutes. Yield: 24 cupcakes.
Heat oven to 325°. Arrange carrots and onions in a shallow baking dish. Place chicken, skin side up, over vegetables. Pour 1/2 cup of the stock over chicken; cover tightly and bake 45 minutes. Meanwhile in a small pan, bring to a boil remaining stock, lemon juice, rosemary, thyme, marjoram and pepper. Remove from heat; increase oven temperature to 400°. Uncover chicken and bake, basting with herb mix for 20 minutes or until chicken is tender and skin is browned. Spoon vegetables over chicken and serve. Makes 4 servings, 107 mg. sodium per serving.
Prepare and bake cake according to package directions in 13 x 9 pan. Cool. In bowl, whisk milk and pudding. Let stand to thicken. Stir in pineapple and spread over cake. In a bowl, beat cream cheese, sugar and vanilla until smooth. Add whipped topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate 3 hours or overnight. 12 to 15 servings.
Brown meat and drain. Add spices and mix. Add cheese and stir until melted. Mix well. Place on party rye bread. Bake at 350° for 15 minutes.
Mix dry ingredients together in 9 x 9 pan. Make 3 holes: one for oil, one for vinegar and one for vanilla. Pour water over all. Mix until evenly blended. Bake at 350° for 35 to 40 minutes.
Place sugar, salt and water in a saucepan and bring to a boil. Cover and simmer for 10 minutes (the cover prevents crystals from forming around the edges of pan). Remove from the heat and add vanilla. Store in a covered glass jar in a cool place. Makes 1 cup of syrup.
Brown ground beef; drain grease. Add onion, salt, peppers, tomato soup, water and pinto beans. Blend together. Make up a small amount of corn bread. Pour beef mixture into 13 x 9-inch pan. Spread corn bread batter on top of beef mixture. Bake at 350° until corn bread browns on top.
In saucepan melt 2 tablespoons butter. Stir in flour and cook 2 minutes until bubbly. Remove from heat and whisk in milk. Return to heat. Bring to a simmer and cook over medium heat until smooth and thickened, stirring constantly. Stir in 1/2 cup cheese, basil, salt and pepper. Set sauce aside.
Put all ingredients into a blender. Blend at high speed 1 minute, stopping to stir down once. Bake on greased griddle, using 1/4 cup of batter for each pancake. Makes 20 (4-inch) pancakes. This also makes excellent waffles. Waffles can be frozen. Reheat in toaster.
Beat sugar and eggs together (well) then add margarine, flour, cocoa and vanilla. Pour into greased and floured 9 x 12-inch pan and bake at 350° for 20 to 25 minutes. Take out of oven and cover with marshmallow cream and frosting.
Cut the chicken into serving-size pieces and place in a kettle with the celery. Add just enough water to barely cover the meat, cook, covered for 1 to 1 1/2 hours, or until a fork will pierce the thickest part of the breast. Drain off and strain the broth and place it in the refrigerator so that the fat will solidify and can be skimmed off.
Cook rice for 8 minutes; rinse well. Add 3 chicken flavored bouillon cubes to fresh water and cook for 8 to 10 minutes more. Drain and let cool. Mix all ingredients together, adding S & W white wine and herb vinegar lo-cal dressing to taste.
Beat eggs and add the rest of the ingredients in pan. Set pan in warm water and bake at 350° about 1 1/2 hours or until set. Test center with a knife (dot with butter before baking).
Brown beef with onion in large saucepan; drain. Sprinkle chili powder and cumin over meat (may use packaged chili mix). Add remaining ingredients. Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Ladle into bowls. Serve with crackers or corn bread. Makes 8 servings.
Prepare the first 7 ingredients. Arrange decoratively in rows on a large platter. Sprinkle with the parsley. Present with vinaigrette and serving bowls along side.
In large bowl, mix all ingredients except cinnamon (taste mixture - you may need to add sugar). Pour into unbaked pie shell. (If you have too much, bake extra in custard cups.) Sprinkle cinnamon on top. Bake at 420° for 10 minutes. Reduce to 350° for 25 to 30 minutes, until set. Do not overcook. Serve with Cool Whip, warm or cold.
In a large frypan, cook the beef, onion and garlic until the meat is browned; drain off any fat. Drain the mushrooms and reserve the liquid. Add this liquid, beef broth and lemon juice to the skillet. Stir in the uncooked noodles. Cover and simmer for about 15 minutes until the noodles are tender. Add more liquid if necessary.
Preheat oven to 250°. Lightly grease and flour a 9-inch pie pan. In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tartar. Continue beating until whites form very stiff peaks. Gently fold in cracker crumbs, coconut and pecans. Spread mixture onto the bottom and up the sides of pie pan. Bake for at least 1 hour, until it looks very dry and surface starts to crack. It will be very light brown; will not brown like a meringue baked at a higher temperature. Cool completely and then refrigerate.
Bake 30 minutes at 350° or until brown. Serve hot with taco chips.
Scrub potatoes; place on oven rack. Bake at 425° for 1 hour. Remove from oven. Reduce temperature to 400°. Split potatoes in half lengthwise. Carefully scoop out potato from shell; mash with cream cheese, milk, butter and salt. Re-fill potato shells and sprinkle with Cheddar cheese. Place on baking sheet and return to oven for 15 minutes.
Boil chicken, cool and debone. Cook noodles in 3 cups chicken stock according to package directions. Saute onion, bell pepper and celery in oleo. Add sliced olives, mushrooms and chicken. Mix well. Drain noodles and add soup. Add Velveeta to the vegetables and let cheese melt, Mix everything together and moisten with stock if needed. Place in a casserole dish, top with buttered bread crumbs or cornflake crumbs and heat at 325° until hot. This can be frozen.
Mix the ingredients. Fry in pan with oil, like a crepe. Pour a small amount onto hot oil. Fry 1 side, flip and fry the other side, less than 1 minute. Add drop of oil every 3 or 4 crepes.
Cut chicken into bite-size pieces. Melt margarine and mix it with the stuffing mix. Make sure all stuffing mix is well moistened. Put half of this mixture in the bottom of a casserole dish and put the chicken on top. Combine sour cream, soup, broth, salt and pepper; pour on top of chicken. Put remaining stuffing on top. Bake at 350° for about 35 minutes.
Bake cake as directed in 13 x 9 pan. Let cake cool for 15 minutes. Poke holes in cake with large fork about every 1/2-inch.
Combine all ingredients except potatoes and pack into a 9 x 5 x 3-inch loaf pan. Bake at 350° for about 1 hour and 20 minutes. Remove from oven. Let stand in pan about 5 minutes. Drain off fat. Turn meat loaf onto ovenproof platter. Cover top and sides with creamy whipped potatoes. Return to oven and bake about 10 minutes until potatoes are lightly browned. Serves 6.
Drain wax, green and kidney beans. Add all other ingredients. Refrigerate at least 24 hours before serving. Stir several times with a slotted spoon.
Cream butter and sugar until soft and creamy. Add vanilla. Stir in pecans and flour. Form dough into walnut-sized balls. Bake on well-greased cookie sheet at 300° for 45 minutes. Roll in powdered sugar while hot and again when cold.