HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir all ingredients in a glass bowl until well mixed. Microwave on High for about 2 minutes. Stir and spread evenly into an 8-inch square low pan and refrigerate. Cut into 16 pieces. Adding coconut, nuts, marshmallows, Rice Krispies and raisins will add additional calories, etc. to recipe.
Cook bacon until crisp (reserve a small amount for later). Remove from skillet. Cook onion in small amount of fat until tender. Stir rice, frozen peas, water, chicken broth, salt and pepper. Add to bacon and onion. Heat to boiling point. Reduce heat to low and cover. Let simmer about 20 minutes until rice is tender.
Boil sugar, water, salt and mint 15 minutes. Let cool. Remove mint. Pour over melon balls and cover. Chill 2 to 3 hours.
Mix dry ingredients. Add water. Mix a few drops of food coloring in oil and mix well. If making clay objects, let dry for a few days and then color, paint or use markers to decorate. If using as play dough, store in an airtight container between uses.
Combine and mix all ingredients in a large bowl; cover and refrigerate overnight. Turn into a shallow glass casserole (13 x 9-inches). Bake at 350° for 1 to 1 1/2 hours.
Mix all the spices together. Rub melted butter over turkey breast. Pat spices all over. Cover completely. Bake in preheated 275 degree oven until internal temperature of 1750 (approx. 3 1/2 to 4 hours).
Cream butter and sugar. Add eggs, one at a time. Beat by hand. Add bread cubes and pineapple. Put in a greased loaf pan and bake for 1 hour at 350°.
Combine ginger, almonds, shallots, curry powder, salt and pepper, lemon juice, softened butter, cream cheese, and chicken. Toast in heavy skillet over medium heat 3/4 c. sesame seed, 1 tbsp. sugar. Cool. Shape chicken mix into 4 rolls. Cut wax paper, spread 2 tbsp. seed on paper and roll the rolls in it. Bring to room temperature to serve with sesame crackers.
Mix and put in a large glass bowl, sprayed with Pam. Cover with dry dish towel overnight (leave out). In morning, knead 10 times. Divide into 2 parts; knead each 8 to 10 times. (Use a little flour, if necessary.) Put into pans sprayed with Pam. Cover and let rise all day until supper. Bake at 325° for 30 to 40 minutes.
Mix all ingredients. Bake in a 12 x 12-inch dish, sprayed with Pam for about 30 to 45 minutes at 375°. Crushed potato chips on top are good.
Toss together the spinach, pears, pecans, Feta and mint. Mix together the lemon juice, vinegar, honey, mustard and yogurt. Whisk in the olive oil or shake together in a jar. Add salt and pepper. Toss with the salad just before serving. Serves 4.
Cook chicken. (Boil about 45 to 60 minutes.) Make stuffing from broth of chicken and butter. Place stuffing mix in oblong pan. Place chicken on top of stuffing. Beat soup with milk and pour over chicken. Bake at 350° for 45 minutes. You'll love it!
Mix all ingredients, except crab meat, well. Add crab meat and stir in gently. Put in greased casserole. Sprinkle another 1/2 cup grated Cheddar cheese on top. Bake at 150° for 1/2 hour.
Cook beans and corn as directed on package. Break cauliflower into pieces; slice mushroom. Add vegetables to marinade. Chill well and serve chilled.
Place chicken in ungreased casserole. Top with hot broccoli and cheese. Stir soup and milk together. Pour over cheese. Bake, uncovered, 25 minutes at 350°. Top with onion rings. Bake 5 minutes longer.
Beat margarine until light. Add peanut butter. Gradually add the white and brown sugar. Beat well. Add egg and vanilla and beat until very light. Sift together flour and soda. Gradually add to mixture. Form into small balls. Roll in granulated sugar and place on ungreased baking sheet. Bake at 375° for 8 minutes. Remove from oven. Place a solid milk chocolate candy kiss in center of each cookie, pressing down firmly. Bake 2 to 3 minutes longer. Makes about 6 dozen.
Melt butter in saucepan. Add remaining ingredients except peanut butter and chocolate chips. Press into greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes or until light brown. Remove from oven. Spoon peanut butter over hot base. Melt chocolate chips in a saucepan or microwave with 2 tablespoons butter or margarine. Drizzle over peanut butter and spread evenly.
Trim crust from bread and cut into squares. Mix other ingredients. Spread on bread. Bake 10 to 15 minutes at 350°. Makes 48.
Mix cornmeal, flour, salt, soda, eggs, buttermilk and oil. Add onion, jalapenos, corn and browned meat. Then add black-eyed peas and cheese. Pour into well-greased pan. Bake at 350° for 45 minutes. Can be served hot or cold.
Boil sugar, syrup and vinegar until it reaches 300° in high pan. Take from flame. Add tablespoon baking soda. Stir like crazy. Pour into buttered 9 x 9-inch pan. When cool, break into pieces. Dip in chocolate.
Pour coconut and pecans into a well-greased 9 x 13-inch pan. Prepare chocolate cake mix as directed on box. Pour over nuts and coconut. Mix margarine, cream cheese and powdered sugar. Drop by spoonfuls on top of cake mix. Bake at 350° for 40 to 45 minutes.
Cook meat until free of blood. Add potatoes, carrots, celery, onions and cabbage. Cook until vegetables start to get tender, then add corn, tomato juice and milk. Reduce heat and let simmer 25 to 30 minutes.
Spray a 9-inch pie plate with Pam. Grate cheese in bottom of plate. Put onion on top and 1 cup vegetable if you wish. All else in blender. Pour in pie pan on top of other ingredients. Bake at 400° for 30 minutes. Serves 4.
Mix brown sugar, granulated sugar and Carnation milk. Boil for 15 minutes. Remove from stove and add margarine and vanilla. Stir until thick and spread on cake. Can add nuts, if desired.
Preheat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pans. In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt; set aside.
Brown roast in iron skillet on both sides (no need to add oil). Remove from skillet and put into 4-quart pressure cooker. Add other ingredients. Put 1 cup water in iron skillet and stir to loosen any drippings, then pour into cooker with meat. Cover and pressure cook for 1 hour or until meat is tender. Remove from broth and put meat in covered serving dish.
Rinse lettuce, tear into bite-size pieces and spin in salad spinner (a must). Dice purple onion. Toss together lettuce, onion, Blue cheese, vinegar, oil, seasoned salt and pepper. Tasty!
Cook and drain broccoli. Mix soup, onion, egg and mayonnaise into broccoli. Place in small casserole. Top with cheese, then bread crumbs. Dot with margarine. Bake at 350° for 45 minutes.
Heat broth and milk slowly in large pot. Stir grated cheese into broth until melted. (Remove from heat if you can't keep stirring.) Mix cornstarch with as much water as needed to make it pourable. Pour cornstarch mixture slowly into pot. Saute vegetables in margarine; add to soup. Serves 8.
Heat oven to 350°. Melt chocolate and butter in top of double boiler until smooth. Stir in vanilla. Beat eggs in a large bowl until light and lemon colored. Slowly beat in chocolate mixture. Sift flour with malted powder, then beat into chocolate mixture one tablespoon at a time. Butter a 9-inch loose-bottom tart pan. Pour batter into pan. Bake about 25 minutes, until toothpick inserted in center comes out fairly clean. Center should be very moist. Cool completely on a rack. Remove from pan and serve, cut into thin slices (10 servings).
Cook broccoli, drain. Arrange in 9 x 13 inch pan. Cut cooked chicken into pieces and place over broccoli. Combine soup, mayonnaise, lemon juice, and curry powder. Spoon over chicken. Sprinkle with cheese. Combine cornflake crumbs and margarine. Sprinkle over top. Bake at 350° for 30 minutes.
Slice bananas into large mixing bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed for 2 minutes. Pour into a well greased and floured 10 inch tube pan or Bundt pan. Bake at 350° for 60 or 70 minutes. Cool. Sprinkle with confectioners sugar.
Leave a little bread dough in mixing bowl each time bread dough is rolled out. Sift 2 cups flour over dough; set aside until finished shaping the bread dough into loaves. Cut down dough and flour until it becomes crumbly. Leave dough covered in mixing bowl until ready to make bread. Store at room temperature.
Brown meat, onion and pepper. Drain. Mix all ingredients. Bake at 325° for 35 minutes.
Mash squash. Add other ingredients and mix well. Pour into greased baking dish. Bake at 350° for 40 minutes.
Stir oil and dill together. Add dip and mix well. Add crackers; stir well from bottom. Stir periodically until all oil is absorbed. Store in airtight container.
Peel potatoes, slice thin. Make white sauce of butter, flour and milk. Put half the potatoes in greased 2-quart casserole. Cover with half the sauce, seasoning and onion. Add remaining potatoes, seasonings and onion; then remaining sauce and 1/2 cup shredded Cheddar cheese.
Sift together flour, salt, baking powder, and soda. Add cold shortening and mix with hand until it looks like coarse cornmeal. Add milk, stir about 20 seconds. Turn out on lightly floured board. Knead about 20 strokes. (Add flour if needed.) Roll out to 1/2 inch to 3/4 inch thick. Cut. Place in greased pan. Bake in hot oven (400°) 12 to 15 minutes.
In a large skillet, brown the ground beef, stirring until cooked through; drain fat. Add taco seasoning, seasoned salt, tomatoes, tomato sauce and chilies. Blend well. Bring to a boil, then reduce heat to a simmer, uncovered, for 10 minutes.
Cook beef and onions in 4 quart Dutch oven until lightly browned. Drain. Stir in cabbage. Cover and cook over medium heat 5 to 7 minutes until cabbage wilts.
Brown ground beef, chopped onion, salt and pepper; drain. In large pot, mix all of chili and add hamburger, garlic salt and cubed cheese. Heat until cheese is melted. Serve with chips for dipping. Great recipe for parties.
In 3-quart saucepan, melt butter over low heat. Add celery and onion. Cook until tender. Stir in flour, thyme and pepper. Gradually add milk. Stir constantly. Add potatoes. Bring to boil. Simmer 15 minutes or until potatoes are tender, stirring occasionally. Add crab substitute. Heat 5 minutes more. Enjoy!
Thicken cherries in a saucepan with sugar and 1/4 cup flour. Make biscuit dough with remaining ingredients. Pour bubbling cherries into casserole; cover top with biscuit dough. Put into a 425° oven; turn down to 325° and bake 10 to 15 minutes.
Preheat oven to 350°. In a large bowl, combine 1 cup of flour, sugar, salt and yeast. Heat milk and 2 tablespoons of margarine in saucepan over low heat until liquid is warm. Add to dry ingredients. Beat 2 minutes at medium speed, scraping bowl. Add 2 eggs and 1/2 cup of flour. Now, beat at high for 2 minutes. Stir in enough flour to make a soft dough. Turn onto floured board. Knead 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise until doubled (about 1 hour). Punch dough down. Turn onto floured board; knead. Divide dough in half. Roll each piece into 24-inch rope. Twist together loosely to form a ring on a greased baking sheet. Brush with melted margarine. Place colored eggs into spaces in the twist; cover and let rise for another 1 hour, then bake for 30 to 35 minutes.
Beat butter or margarine and sugar until light and fluffy. Add eggs (one at a time). Beat well. Add flour and drink; beat well. Add flavoring. Bake in 10-inch tube pan (greased and floured) at 300° for 1 hour and 15 minutes. Add 1 teaspoon baking powder to flour for a lighter textured cake. This recipe makes 3 (9-inch) layers, 2 to 3 dozen cupcakes or a thick 9 x 13-inch sheet cake.
Cream butter and sugar until fluffy. Add eggs, one at a time. Sift flour, ginger, cinnamon and soda together. Add alternately with buttermilk. Bake in a 13 x 9 x 2-inch pan for 35 to 40 minutes at 350°.
Boil leg quarters until tender. Take chicken off the bone. Mix ingredients together and make into a ball or put in sandwiches.
Mix first 6 ingredients together and top with Ritz cracker crumbs. Bake at 350° for 45 minutes.
Cook ground beef and chopped onion in Dutch oven until done. Add spaghetti sauce, mushrooms, oregano and parsley. Cook in covered kettle about 30 minutes on low heat. Serve over cooked spaghetti.
Melt butter and saute onion. Remove onion, leaving butter in skillet. Mix onion with beans. Line casserole dish with green beans. Layer cheese, soup and beans. Make 2 layers of everything. Put Ritz crackers on top and pour butter over them. Bake at 350° for about 40 minutes.
Boil, peel and cube potatoes. Mix with celery and onion. Combine mix with 1/2 cup mayonnaise and water. Add to potatoes. Toss to coat. Chill. Serves 4 to 6.
Melt margarine. Crush pretzels (blender works well). Do not "dump" pretzels into blender. You do not want all the salt that is in the bag. Mix together and press into 9 x 13-inch pan. Bake at 400° for 10 minutes. Let cool. Heat pineapple juice to boiling (hot enough to dissolve jello). Dissolve jello in pineapple juice and set aside. Mix cream cheese and sugar. Spread on pretzel mixture. Spread large Cool Whip on cream cheese mixture. Take frozen (partially thawed) raspberries and pour into jello mixture. It will set up quicker, putting frozen raspberries in. When it begins to set up, spoon on top of Cool Whip layer. (Pan will be full to the top.)
Mix all together, except potato chips. Put in a 13 x 9-inch dish. Sprinkle the crushed potato chips over top. Bake in a 350° oven for 45 minutes.
Brown the ground beef. Add onions, bell pepper and soup; mix well. Add drained corn. Cook noodles and add to ground beef mixture. Mix well. Place grated cheese (save some for top) in casserole. Sprinkle cheese on top. Pour catsup over top and cook in 350° oven for 20 minutes or until cheese melts.
Butter bottom of 9 x 13-inch pan. Pour pineapple and its juice in bottom of pan. Spoon cherry pie filling over pineapple evenly. Sprinkle cake mix over both evenly. Drizzle margarine on top. Sprinkle nuts over all. Bake for 1 hour at 350°.
In small mixing bowl, combine sugar, spices and salt. Beat egg white lightly and stir into sugar-spice mixture; stir in water. Blend well. Add nuts, 1/2 at a time. Use fork, stir to coat nuts well. Lift up and drain. Place on greased baking sheet, separating each nut. Bake at 275° until golden crusty, about 45 minutes. Remove from baking sheet with a spatula. Store in container with tight lid. Makes 3 cups.
Combine all ingredients. Divide evenly into buns. Wrap each in foil and place on cookie sheet. Bake for 20 minutes at 350°.
Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer 5 minutes or until berries begin to burst. Chill until serving time. Yields 5 1/2 cups.
Cream sugar and shortening. Add egg. Combine flour, sugar, baking soda and salt. Add alternately with sour cream to creamed mixture. Fold in rhubarb. Spread in greased 13 x 9 x 2-inch pan.
Brown rice in 2 tablespoons cooking oil until golden brown. Add hamburger, onion, green pepper and celery. Stir and cook until brown, then add tomatoes, bouillon, salt, soy sauce and sugar. Cover and simmer for 45 minutes. Serves 4.
Mix together first three ingredients and press into bottom and up sides of a greased 13 x 9-inch cake pan. Mix together cream cheese, sugar and 3 eggs and pour into crust. Bake at 350° for 40 to 50 minutes. No frosting required. This is a moist, pudding-like cake.
Preheat oven to 250°. Beat 4 egg yolks. Add condensed milk and lime juice. Beat until thick; pour into baked pie shell.
Cook fresh Brussels sprouts as directed; drain well. Meanwhile, in an 8-inch skillet or medium saucepan, cook chopped onion in butter until tender, but not brown. Blend in flour, brown sugar, dry mustard and 1 teaspoon salt. Stir in milk. Cook, stirring constantly, until thickened and bubbly. Blend in sour cream. Add cooked Brussels sprouts; stir gently to combine. Cook until heated through, but do not boil.
Add hot water to dissolve lemon and lime jello. Add 7-Up. When jello is set a little, add pineapple, nuts and marshmallows. Let this set to harden.
Stick whole cloves in the orange. Mix all ingredients together and place orange in mixture. Place cinnamon sticks in mixture. Cook on high for 1 hour and then simmer 6 to 8 hours. Best done in crock-pot. When done, take out the orange and the spices.
Mix cake, pudding, eggs, water and oil. Beat well. Pour into greased 13 x 9-inch pan. Bake at 350° for 40 minutes; do not overbake. Punch top of cake with fork. Pour mixture of lemonade and powdered sugar over cake. Return to oven for 5 minutes.
Put water in medium size saucepan. Add green pepper and onion. Cook 10 minutes. Add tomato juice. Simmer 1/2 hour. Dice bacon and fry until brown. Take out of pan and drain on paper towels. Add to first mixture, along with a little bacon fat, for taste. Cook spaghetti. Drain and combine with tomato juice mixture. Serve.
Mix all ingredients together and pour into casserole. Bake for 30 to 40 minutes at 350°.
Sift into a mixing bowl the first 6 ingredients. Add honey, egg and milk. Beat thoroughly 15 minutes at the very least. If you have an electric beater, beat 1/2 hour. Spoon into a buttered loaf pan, 9 x 5-inches, or into bread stick pans. Bake at 350° about 50 minutes for a loaf, 25 for bread sticks.
Preheat oven to 350°. Beat 4 egg yolks and add condensed milk and then lime juice. Beat until thick. Beat 1 egg white stiff, then fold into mixture. Pour into baked graham cracker crust.
Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar; set aside. Cream remaining 1 cup butter, gradually add remaining 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine 2 3/4 cups flour, baking powder, and salt; add gradually to creamed mixture, beating until well blended. Dredge blueberries in remaining 1/4 cup flour. Stir to coat well. Fold blueberries into mixture. Pour into prepared pan. Bake at 325° for 1 hour and 10 minutes.
Grind all ingredients in food grinder. Add salt; let stand 2 hours. Drain through cloth sack; put in large container. Add 3 pints vinegar, sugar and allspice. Fill jars. Do not cook. Refrigerate.
Preheat oven to 325°. In a large bowl, whisk together the sweet potatoes, the granulated sugar, 1/2 cup of the butter, the eggs, the vanilla, the evaporated milk and the nutmeg until the mixture is smooth. Transfer the mixture to an 8-inch square (2-quart) baking dish.
Drain fruit cocktail; take 1 1/2 cups juice and full boil. Dissolve jello. Refrigerate to medium hard. Mix cream cheese and mayonnaise until fluffy. Add jello. Mix well. Add Cool Whip with spoon gently. Stir in fruit, maraschino cherries, marshmallows and nuts. Freezes well. Takes 8 hours to thaw. Makes 1 large bowl.
Chop and mix together. Let stand 12 to 24 hours. Keep refrigerated. This will keep several weeks. Very good at Thanksgiving and Christmas with or in place of cranberry sauce.
Spread soup in 9 x 13-inch pan. Put asparagus over soup. Spread pimentos over asparagus. Slice eggs on top of pimentos. Cover with grated Cheddar cheese. Bake at 350° for 1/2 hour. Remove from oven. Cover with French fried onions. Return to oven until onions are toasted.
Mince onions and garlic and fry in large sauce pan until brown. Add turmeric, curry, salt, chili powder, oregano, ginger and pepper. Stir well and simmer for 5 minutes. Add chicken and fry for 5 - 10 minutes. Add 1 cup of warm water, cover and cook for 1 1/2 hours.
In 9 x 13-inch baking pan, arrange first 3 ingredients in layer. Beat next 5 ingredients and pour over bread layers. Cover with foil and refrigerate overnight. Next morning, remove foil and bake for 1 hour at 350°. Serve hot. This is good with syrup on top. You can also add your own variations with ham or Canadian bacon, etc.
Mix all ingredients well and freeze in a 9 x 13-inch pan. Cut into squares. Serve on lettuce and top with mayonnaise and cherries or strawberries.
Combine sugar, butter and milk in saucepan. Bring to a full rolling boil; stir constantly. Continue to boil 5 minutes over medium heat. Remove from heat; stir in chocolate bits until melted. Add marshmallow, nuts and vanilla. Beat until well blended, then pour in pan 9 x 13-inches. Cool at room temperature, then cut in squares.
Cream the shortening and sugar. Add egg and beat well. Add dry ingredients, mixing well. Stir in bananas, lemon juice and nuts. Fill 3 well-greased No. 2 tin cans one-half full or 1 (9 x 5 x 3-inch) loaf pan. Bake at 350° for 60 to 70 minutes. Remove from pan or cans. Cool on rack. Yields 3 small loaves or 1 large loaf.
In large bowl beat together pudding mix, sugar, vanilla, milk and egg yolks. Carefully fold in stiffly beaten egg whites. Chill thoroughly. Serve in punch cups topped with nutmeg.
Cream butter and sugar. Work in vanilla, flour and nuts. Shape into small balls and place on ungreased sheets. (If dough is too sticky, place in refrigerator until chilled.) Bake at 350° for 20 minutes. When cool, roll in confectioners sugar. Add a little more flour to dough, if needed.
Mix all ingredients together. Add 2 heaping teaspoonfuls to mug of hot water. Enjoy on a cold winter day.
Combine and chill several hours before serving. Serve with raw vegetables or 1 round loaf black rye bread. Cut out center of bread and put dip in bread. Break off bread and dip.
In a mixing bowl, combine the celery root and onion. Toss with the olive oil, lemon juice, salt and pepper. Marinate for at least 10 minutes or cover and refrigerate until needed.
Combine coriander, garlic and white pepper. Pound or process to a smooth paste. To aid in processing, you may add a little coconut milk. Heat thin coconut milk in a saucepan over medium heat until it is just simmering. Stir in coriander paste, pork, shrimp and shallots. Bring to a boil and reduce to a simmer. Cook, stirring, uncovered, for about 5 minutes or until pork is cooked. Stir in tamarind water, fish sauce, brown sugar and peanuts. Cook until sugar dissolves. Remove from heat.
In a large mixing bowl, combine the squash, butter or margarine, brown sugar, cinnamon, orange peel, nutmeg and pepper. Beat until fluffy. Add egg yolks; beat well. Carefully fold squash mixture into stiffly beaten egg whites. Turn into 1 1/2-quart souffle dish. Bake souffle at 350° until set, 55 to 60 minutes. Makes 8 to 10 servings.
Brown beef in deep skillet, drain fat. Stir in remaining ingredients and simmer for 20-25 minutes. Serve over Taco corn chips.
Saute onion and celery in a little oil. Add remaining ingredients and simmer a couple hours, then add browned ground beef.
Cream butter, Crisco and margarine. Add sugar and egg yolks and beat well. Add sifted flour and soda. Add buttermilk and flavoring. Beat well and stir in pecans. Fold in egg whites. Pour into three greased and floured 9-inch cake pans. Bake at 350° for 30 minutes. Cool and put Cream Cheese Icing on cake.
Prepare cake mix as directed and put half the batter in a greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels with condensed milk and margarine. Spread over the baked cake. Sprinkle chocolate chips and nuts on top. Cover with remaining batter. Return to oven for 20 minutes or until done. Frost with Fudge Frosting.
In large bowl, flour the cut candy slices, dates, nuts and coconut in the 1/2 cup flour. Cream sugar and shortening. Add soda to buttermilk and add milk and dry ingredients alternately to the sugar mixture. Beat in eggs, one at a time. Add vanilla. Stir in fruit and nuts.
Dip chicken in butter, then roll in corn flakes or Rice Krispies. Put in a pan with foil lining. Bake in a 350° oven for 1 hour.
Fry bacon crispy. Combine the first four ingredients; form into balls the size of a teaspoon and roll in crushed bacon. Chill. Serve with crackers.
Cream shortening and sugar. Add eggs, one at a time, mixing well after each addition. Add alternately with milk and flour; mix well. Add flavoring. Beat 3 minutes really well. Put in pan. Bake for 1 hour and 20 minutes at 300°.
Saute meat, onion and bell peppers. Add seasonings. Add cooked rice (I use Minute rice). Add tomatoes. Pour into greased casserole dish. Bake in a 350° oven for 25 minutes.
Heat potatoes in own juice. When they come to a boil, drain and mash. Bake in oven at 350° for 20 minutes.