HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend garlic, salt, black pepper and anchovy paste into a paste. Blend mustard into paste. Blend Worcestershire sauce into paste. Blend vinegar into paste. Blend vegetable oil in increments of 2 tablespoons (up to 8 tablespoons, depending on salad size) into paste. Squeeze 1 slice of lemon into paste. Blend. Crack the coddled egg (see note) into paste. Whip until smooth. Dump cool, crisp, slightly damp lettuce into bowl. Pour on dressing. Toss. Add croutons and Parmesan cheese. Toss.
Combine the soy sauce, onions and garlic in blender at high speed until very smooth. Stir in other 3 items. Makes 2 1/2 cups marinade and will keep for weeks.
Mix vanilla pudding mix and milk according to package directions. Fold in sour cream and 1/2 the Cool Whip. Layer crackers, bananas and pudding until all are used. Top with remaining Cool Whip.
Mix well, then cut 3 bananas (not overripe) into pieces and dip in batter. Fry in deep fat, drain on paper towels. Can be sprinkled with powdered sugar. Serve hot or cold.
In skillet, brown lamb and garlic. Stir in tomato sauce, salt and pepper. Simmer 10 minutes, uncovered. Place noodles in greased 13 x 9 dish. Top with tomato sauce mixture. Beat cream cheese and sour cream until smooth. Stir in onion. Spread over meat. Bake at 350° for 30 minutes. Take out and sprinkle Cheddar cheese and paprika. Cover and let stand 5 minutes. Serve.
Sift flour, then mix sugar with flour. Melt margarine and beat eggs. Add margarine, eggs, vanilla and buttermilk to flour and sugar. Mix well. Grease and flour pans. Make five layers. Bake at 350° for approximately 20 minutes or until done. When cooled, spread applesauce with sugar between layers.
Prepare jell according to box, except 1/2 cup less of cold water. Wash cranberries and put in blender along with apples. Add a little jell liquid to help chop. Put in bowl and add sugar and mix; when dissolved, add gelatin mixture. Add pineapple and nuts. Chill 2 to 3 hours before serving.
Salt water to taste and put to boil with brisket and soup bone. Let boil 1 hour. Add all vegetables. Cook until tender. Add additional water to maintain the amount wanted. Cook vermicelli for the last 16 minutes of cooking. Season to taste with salt and pepper.
Place all ingredients in order given in a blender. Blend only until the potatoes are grated. Do not overblend! Pour into prepared 8 x 8-inch or 10 x 6 x 1 1/2-inch pan. Bake 35 to 40 minutes at 350°. Garnish with pepper rings.
Chop carrots and celery; cook in boiling water about 10 minutes, until tender. Chop onion. Cook in butter until tender. Stir in flour. Add milk slowly; stir until smooth. Cook and stir until thickened. Add cheese, vegetables and cooking liquid; stir over low heat until cheese melts.
Mix all ingredients together. Set in your freezer. Stir every few hours until it becomes slushy.
Sift together flour, soda and salt. Set aside. Cream in large bowl shortening or margarine, peanut butter, sugar and brown sugar. Add egg, milk and vanilla to the creamed mixture. Add dry ingredients slowly. Mix thoroughly. Shape by rounded teaspoon into balls. Roll in sugar and place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and press one kiss in the center of each cookie until cookie cracks around edge. Return to oven and bake 2 more minutes. Remove, cool and enjoy!
Mix first 7 ingredients. To toast slivered almonds, saute in a small amount of butter until they start to brown. Sprinkle on crab dip. Bake at 375° for 15 to 20 minutes until bubbly. Serve with crackers.
Using Crisco, brown pork chops in skillet. Then layer in the crock-pot and pour soup and onion over. Do not add water to the soup. Cover and cook on low for 7 to 9 hours.
Boil fryer in just enough water to cover chicken, onion, bell pepper and celery. Cool and debone chicken; spread buns in pan. Pour juice over buns. Mix other ingredients and pour over buns. Bake at 350° until brown.
Thaw spinach. Squeeze water from the spinach but not completely dry. Combine remaining ingredients. Spread on flour tortilla and roll it up, jelly roll style. Roll, then wrap in Saran Wrap. Chill overnight. Cut roll into 1 inch serving sizes.
Brown sausage in frying pan and spread in baking dish. Pour rice over sausage.	Then pour tomato juice over rice and sausage and bake until rice is done. Serve hot.
In large skillet, heat oil; add chicken. Cook, turning once, until browned on both sides and juices run clear when pierced with fork. Transfer chicken to serving platter; keep warm.
Cook broccoli according to directions on box; drain. Melt butter or margarine in dish. Combine ingredients. Top with Ritz crackers (crumbled). Bake at 350° for 30 minutes.
Boil chicken until done. Remove from broth and pull from bone, tearing into small pieces. Place chicken into bottom of baking dish in a single layer. Combine soup and broth together; thicken enough to form gravy-like consistency. Pour across layered chicken and top with biscuits. Bake at 350° to 400° until biscuits are good and brown.
Mix all ingredients, except cocktail sauce. Mold into a ball. Put in refrigerator and refrigerate for at least 4 hours. When ready to serve, put cocktail sauce on ball.
Combine soup, pepper, dry rice and onion. Melt margarine and use part to grease baking dish. Put rice mixture into baking dish. Salt and pepper chicken and place on top of rice mixture. Pour remainder of margarine over chicken. Bake uncovered in the oven at 270° for 2 1/2 hours.
Melt chocolate with butter over low heat. Stir in sugar and milk. Cook until thickened and sugar is dissolved. Add vanilla. Can be thinned if too thick by adding more milk. Serve warm over ice cream.
Preheat oven to 350°. Melt butter in a skillet and saute onion, bell pepper, celery, garlic and ham for 10 minutes. Cut the eggplants into quarters and boil for 30 minutes. Scoop out the pulp and blend it well with the sauteed mixture. Fold in cracker crumbs, cheese (reserving a little cracker crumbs and cheese for the top) and crabmeat. Add salt and pepper to taste and fill the eggplant shells with mixture. Sprinkle with reserved cheese and crumbs. Bake until brown. Serves 8.
Slice oranges and lemon. Combine all ingredients in large pan. Simmer over low heat for 15 to 20 minutes. Strain cider. Serve warm.
Preheat oven to 350°. In a large bowl combine water, honey, olive oil and yeast. Let stand 3 to 5 minutes. Mix all beans, millet, wheat, flour, barley and lentils. Grind in a flour mill. Add milled flour and salt to yeast mixture. Stir until well mixed, about 10 minutes. Dough will be like a batter bread. Pour dough into two greased 9 x 5-inch loaf pans. Let dough rise in a warm place about 1 hour. Bake 45 to 50 minutes or until loaves are golden brown.
Beat eggs and sugar together; add shortening. Sift together flour, baking powder and salt. Add dry ingredients to first mixture and blend. Add nuts and pineapple. Stir just enough to combine. Pour batter into greased 4 x 8-inch loaf pan. Bake in a 350° oven for 1 hour. Before slicing, be sure and let loaf completely cool. Makes 1 loaf.
Heat 2 tablespoons of oil and stir-fry ham, mushrooms, peas and carrots for about 2 minutes. Remove and set aside. Heat another 3 tablespoons of oil and stir-fry scallions and rice. Add salt and soy sauce while stir-frying. When rice is thoroughly heated, push rice to side of skillet. Pour 2 tablespoons oil in center of skillet. Scramble eggs in oil until cooked, then mix eggs into rice mixture. Return previously cooked vegetables to skillet until rice is fairly dry.
Cut steak into 4 pieces. Salt and pepper each piece. Roll in flour. Heat oil in skillet. Place steak in oil and brown on both sides. Add vegetables and water and simmer until meat is tender. Serves 4. Has 181 calories, 8 fat grams; food exchanges equal 3 meat, 1/2 fat, 1 vegetable.
Combine sugar and flour in top of double boiler. Beat egg yolks in small bowl and add 1/4 cup of milk. Heat 1 3/4 cups milk and add to sugar and flour mixture. Cook in double boiler, stirring until it thickens. Slowly add eggs and milk to mixture, stirring constantly. Cook until it thickens, stirring constantly. Add coconut and pour into pastry shell. Make meringue by beating egg whites and cream of tartar until stiff. Add sugar gradually and continue beating until it holds a peak. Spread on pie and bake at 400° until brown.
Cook grits in the milk, water and salt. Add garlic cheese and oleo; cook gently until cheese is melted. Beat egg yolks and blend in hot grits mixture. Beat egg whites stiff and fold in. Pour into greased casserole and bake at 375° until brown, about 25 minutes. Great with all meals!
Beat egg whites in a small, chilled bowl until stiff and glossy. Whip 2 cups cream with sugar in medium bowl until stiff. Whisk strawberry puree into cream until mixture is very thick. Gently fold in egg whites, blending well. Spoon into small dessert bowls. Refrigerate at least 1 hour. Garnish each with whipped cream just before serving.
Mix cake mix, oil and eggs until moist and smooth. Stir chocolate chips into mixture. Pour dough into ungreased 9 x 13-inch cake pan. Bake at 325° to 350° for 30 minutes. Make sure cake does not turn too brown, just light golden brown.
Combine all ingredients; mix well. Form patties. Place in hot oil in a frying pan. Brown on both sides.
Mash avocados. Add lime juice; set aside. Beat cream cheese until smooth. Stir in tequila, hot sauce, salt and pepper. Stir in avocado; set aside. Rub rim of serving bowl with lime wedge. Put salt on a plate. Dip rim of bowl in salt, coating well. Spoon dip into bowl. Yields 3 cups. Serve with chips.
Sear ground round until brown, breaking into pieces. Add tomatoes (undrained), tomato paste and noodles. When noodles are tender, add corn and cubed cheese. Salt and pepper to taste. Bake in greased casserole dish, covered, for 1 1/2 hours at 350°. Best refrigerated overnight and baked the next day. Twenty minutes before cooking time is up, sprinkle with grated Cheddar cheese sprinkled with paprika. Will feed 20.
Crust: Crumble graham crackers; mix with 2 tablespoons sugar. Melt butter; mix with graham crackers and sugar. Spread and flatten in spring-form pan. Bake for 5 minutes at 350°. Allow to cool while mixing other ingredients.
Brown ground meat with onion, bell pepper and celery. Drain. Add all remaining ingredients and simmer. Serve on hamburger buns.
Grease and flour large rectangle cake pan. Mix squash, sugar, oil and eggs together. Combine dry ingredients. Mix with squash mixture. Add 1 teaspoon vanilla. Bake at 300° for 1 1/2 hours. May also be cooked in tube pan.
Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight. Bake, uncovered, at 325° for 1 1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until internal temperature reaches 160° to 170°. Transfer the roast, apples and onion to a serving platter and keep warm. Skim excess fat from meat juices; pour into a heavy skillet (or leave in the roasting pan if it can be heated on stovetop). Add apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice roast and serve with gravy. Yields about 12 servings.
Mix vegetables in large bowl; stir together remaining ingredients and pour over vegetables. Cover and chill overnight. This keeps about a week or 10 days in refrigerator. Yield: 10 to 12 servings.
Cook the first 6 ingredients for 1 1/4 hours. After you cook it, add the sugar and tomato paste.
Combine sugar, nutmeg and cornstarch. Pour in boiling water. Add orange peel and boil 10 minutes. Add brandy and reheat.
Put the oil in a Dutch oven over medium heat and sear the roast in the oil until it's dark brown all over. Remove the roast from the Dutch oven. Put 1/4 cup of the water and the sliced onions in the Dutch oven and place the roast directly on top of the onions. Cover the Dutch oven; set the burner to low and forget about it for 1 1/2 to 2 hours.
In large saucepan, over low heat, melt margarine. Add marshmallows; cook and stir until melted. Remove from heat; stir in cereal. Using wax paper, press mixture into buttered 13 x 9-inch pan. Cool. Cut into squares.
Lightly grease an 8 x 8-inch dish and set aside. Sift cocoa and sugar. Slice butter onto cocoa mixture. Pour on evaporated milk. Cook in microwave 2 minutes on High (maybe 30 seconds longer). Pour into mixing bowl and add vanilla and nuts; stir. Pour in greased dish. Refrigerate until firm.
Thaw spinach and drain. Combine ingredients and mix well. Chill about 1 hour before serving. Serve with veggies and/or bread chunks.
Bring chicken, water, onions, pepper, salt and celery to a boil. Simmer for 2 hours, or until tender. Take chicken out; cool and pick off. Put broth through colander; return broth to pan. Add carrots; cook until done. Add frozen noodles; cook 5 minutes, then add soups and mushrooms. Stir gently and cook 5 minutes. Add chicken, and it's ready to eat!
Simmer sauce mix, tomato sauce and water 10 minutes. Brown ground beef in skillet; mix sauce with ground beef. Place tortillas in baking dish; add 1/2 of meat mixture, then place more tortillas in baking dish and rest of meat mixture. Cover with cheese and bake about 35 to 45 minutes at 350°.
Mix in order given and bake in a Bundt pan at 350° for 60 to 70 minutes. When cool, dust top with powdered sugar.
Mix Jell-O and water and stir until well blended. Add strawberries, pineapple, nuts and bananas. Mix well. Pour half of mixture into 8 x 8-inch dish and freeze until set. Spread sour cream over top, then pour remaining mixture and refrigerate until set.
In large bowl, combine flour, baking soda, baking powder, cinnamon and salt. In small bowl, beat eggs gently with fork. In medium bowl, combine oil, sugar, eggs from small bowl, carrots and pecans. Stir together by hand. Combine medium bowl with ingredients in large bowl. Stir all ingredients well; do not use mixer. Pour into 3 round pans. Bake for 30 minutes or until done. Frost.
Combine sugar, Crisco oil, eggs and pumpkin. Sift together all dry ingredients. Add to pumpkin mixture. Stir in nuts and raisins. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350°.
Combine vegetables in a large bowl. Add oil, lemon juice (preferably fresh), salt and sumac. Mix. Chill at least an hour. Just before serving, add croutons. Toss lightly and serve.
Combine butter and peanut butter in a 2 quart glass bowl. Cover with a paper towel and microwave on high 1 1/2 minutes. Stir in graham cracker crumbs and powdered sugar. Press into an 11x7x1 1/2 baking dish.
Preheat oven to 350°. Grease 8 x 8 x 2 baking pan. Arrange apples in pan. Mix remaining ingredients with fork. Sprinkle over apples. Bake until apples are tender and topping is golden brown, about 30 minutes. Serve with cream or ice cream.
Cream margarine and sugar in mixing bowl. Add eggs and vanilla, blending well. Combine flour, cocoa, soda and salt and blend into creamed mixture. Stir in nuts. Drop by tablespoon onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Don't overbake.
Cook spinach. Drain well. Melt butter in a large saucepan. Add spinach and garlic; saute 2 to 3 minutes, stirring often. Beat together eggs, cheese, salt and pepper. Stir egg mixture into spinach. Immediately add broth and bring to a boil, stirring constantly.
Preheat oven to 325°. Place butter in a 15 1/2 x 10 1/2-inch pan. Place pan in oven to melt butter. Beat egg whites with salt until frothy; gradually add sugar. Beat until stiff peaks are formed. Fold in almonds and cinnamon. Pour almond mixture into pan and toss with butter. Bake approximately 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve or store in airtight container.
Mix dry ingredients in large mixing bowl. Stir in wet ingredients and blend; then stir in apples and nuts. Pour into greased and floured 9-inch tube pan. Bake at 350° for 60 minutes or until cake tester comes out clean. Cool 10 minutes. Remove, sprinkle with confections sugar. Serve warm.
In a large casserole dish, place potatoes, a layer of onions and a layer of tomatoes. Brown hamburger and spread on top of tomatoes. Sprinkle rice over top and lay bacon on top of this. Add cold water to casserole until it reaches the top of the ingredients. Cover and bake for 2 hours at 350°. Serves 4.
Mix together and press into a 9 x 13-inch baking dish. Bake at 350° for 20 minutes.
Soften yeast in warm water. Beat egg; add milk. Beat with rotary beater until smooth. Stir in yeast. Allow batter to stand at room temperature for 1 to 1 1/2 hours. Do not stir. Bake on hot greased skillet or griddle.
Cream butter and sugar. Add water and vanilla. Mix well. Blend in flour and nuts. Chill 4 hours. Shape into 1-inch balls. Bake on ungreased cookie sheet at 325° for about 20 minutes (will not brown). Remove from pan; cool slightly. Roll in confectioners sugar. Yield: 3 dozen cookies.
Blend artichoke hearts in a food processor. Mix with other ingredients. Bake at 350° for 20 minutes. Serve warm with Fritos.
Boil green chiles, Ro-Tel, onion and garlic until onion is tender. Add milk and stir continuously. Add cheese and stir over medium heat until cheese melts. Serve hot or cold. Yields 10 servings.
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1 c. glass measure. Microwave on high (100%) 1 minute or until syrup boils; immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and, yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling in both palms. (Hint: measure out all the coconut, then roll into balls.) Place 2 inches apart on wire rack. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking out. Place milk chocolate and shortening in a 4 cup measure or 1 1/2 qt. microwave safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set; place in refrigerator. Store in a single layer in an airtight container. Keeps best if refrigerated. Makes about 26.
Mix cereal, milk, egg, oil and vanilla together. Set aside. Then mix dry ingredients together and then mix all ingredients. Pour in greased muffin pan. Bake at 450° for 12 to 15 minutes. Yields 10 muffins.
Combine potatoes, onion, bouillon and margarine in large saucepan. Cover with water and cook until tender. Add milk and reduce heat to low. Cook until heated. Add pepper. (Thicken with potato flakes if needed.) Pour into serving bowls. Top with bacon crumbs and cheese. Serve with cornbread. Yields 8 servings.
Mix all together. Put in a 13 x 9-inch casserole or cake pan. Sprinkle bread cubes and cheese on top. Bake at 350° for 30 to 40 minutes.
Crumble ground beef in 2-quart glass casserole. Stir in onion and green pepper. Cover with glass lid. Microwave about 5 to 6 minutes on High or until meat is browned. Drain and stir in remaining ingredients; re-cover. Microwave 14 to 18 minutes on Medium-high or until hot. Let stand, covered, 5 minutes before serving. Makes 4 to 6 servings.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat after each egg. Add flour. Mix well. Add cola and beat well. Bake for 1 hour and 20 minutes at 325°.
In a skillet, brown chicken pieces in oil. Place in baking dish large enough to hold all ingredients. To skillet, add onions and celery. Cook until tender. Add catsup, water, lemon juice, brown sugar, Worcestershire, vinegar, prepared mustard, salt and pepper. Simmer for 15 minutes; skim off fat. Pour over chicken. Bake, uncovered, at 325° for 1 1/2 hours. Turn chicken twice while cooking. Serves 3 or 4.
Set cereal aside in large bowl. In saucepan, add sugar, margarine and syrup. Boil 3 minutes. Remove from heat. Add sweetened condensed milk. Boil 3 additional minutes. Pour over cereal. Mix well. Spray Pam into mold (first time only); fill crispy mold with mixture. Remove immediately from mold. Place on wax paper. Let set up 1 hour. Seal finished product in plastic wrap. Makes approximately 25 shapes.
Mix sugar and margarine until fluffy. Add vanilla and lemon extract or juice. Beat in eggs, one at a time. Add flour a little at a time. Spread out on greased jelly roll pan. Mark with back of knife into squares. Drop a tablespoon of pie filling into each section. Bake at 350° for 25 minutes. While warm, dust with powdered sugar (sift on in strainer). Cool in pan.
Preheat oven and baking sheet to 375°. In large bowl, whisk together eggs, pumpkin, evaporated milk, 3/4 cup sugar and 2 teaspoon pumpkin pie spice. Place one pie crust on preheated baking sheet. Pour filling into pie crust. Bake on preheated baking sheet 30 minutes.
Prepare lemonade as directed, add thawed strawberries and ice cubes. Add ginger ale just before serving. Makes 1 1/2 gallons of punch.
Combine brown sugar, margarine and syrup. Boil 5 minutes. Add salt, vanilla, soda and cream of tartar (it should foam up). Pour over popcorn and nuts. Put in dish and bake at 250° to 275° for 1 hour, stirring every 15 minutes. Spread out after removing from oven.
Mix together dry ingredients. Cut in butter. Add milk. Beat well. Pour into greased 9 or 10-inch pan.
Melt butter in a large skillet. Tear bread into pieces in bottom of skillet. Beat eggs and stir in sugar, warm milk and vanilla. Sprinkle raisins over the bread. Pour egg mixture evenly over all. Cover with heavy-duty aluminum foil tightly. Cook over low heat about 20 minutes. If custard is set, pudding is done. Cool in skillet and cut in wedges. Serve with whipped topping.
Mix together pumpkin, shortening and water. Add dry ingredients. Beat 2 minutes. Add 2 beaten eggs and mix one more minute. Stir in chopped nuts. Bake 1 hour at 350 degrees. Makes 1 large or 2 small loaves.
Blend first 4 ingredients. Mix together dry ingredients and add to liquid mixture. Blend well. Add oatmeal and raisins. Drop by teaspoonfuls onto greased baking sheet. Bake at 375° for 8 to 10 minutes. Remove from baking sheets and cool on racks.
Combine together sugar, mustard seed, celery seed, turmeric, vinegar and water. Wash and chop or grind vegetables coarsely. Sprinkle with 1/2 cup salt. Let stand all night. Rinse and drain in morning.
Saute onions until golden. Add meat and garlic; brown. Add rest of ingredients. Simmer 2 1/2 hours. Remove bay leaf and serve over spaghetti. Serves 6.
Grease 9 X 13 cake pan. Spread hash browns in pan, salt and pepper well. Beat eggs, milk, red hot, salt and pepper. Add green peppers, onion, mushrooms and green chilies to egg mixture. Pour over hash browns. Spread cheese over top. Cover with foil and refrigerate overnight.	Bake at 350° for 1 hour.
Drain and separate canned crab, reserving liquid, or defrost, drain and slice frozen crab, also reserving liquid. Cook spinach according to package directions; drain and chop coarsely.
Brown meat. Bring tomato sauce and Sloppy Joes mix to a boil; add meat and simmer 30 minutes, stirring often (prevent sticking). Just before serving, remove from heat and stir in sour cream. Garnish with parsley. Serve on noodles.
Drain syrup from pineapple and add water to make 1 1/2 cups. Heat and pour over Jell-O. Add rest of ingredients. Place in refrigerator.
Grease a 15 x 10 x 1-inch pan. In oven over medium-low heat, melt 1/4 cup butter, peanut butter and marshmallows. Add cereal. Press into pan. Drizzle with melted chocolate; chill. Slice. Makes 36.
In 13 x 9-inch pan, melt oleo. Combine remaining ingredients. Stir until pecans are coated with hot sauce. Bake at 300° for 20 minutes. Store in airtight container.