HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave water in a 2-quart microwave dish on High for 7 minutes or until water boils. Add rice and salt. Stir and cover with waxed paper and microwave on High for 5 minutes. Stir, re-cover and microwave on High 6 minutes. Stir again. Let stand, uncovered, before serving.
Preheat oven to 325° in large bowl. Beat egg with Sweet 'N Low. Melt margarine in boiling water. Add to egg mixture. Stir in molasses. Sift dry ingredients together; add to egg mixture and beat until smooth. Pour into nonstick 9-inch square baking pan. Bake 40 minutes or until toothpick inserted in center comes out clean.
Combine first 5 ingredients to make cake batter. Pour one-half of batter into a greased and floured 9 x 13-inch pan. Combine remaining ingredients. Sprinkle 1/2 of this mixture onto cake batter. Spread remaining batter on top, then sprinkle with rest of nut mixture. Bake at 350° for 35 to 40 minutes.
In a sprayed 9-inch pan add cereal. Melt peanut butter and honey in microwave for 30 seconds. Pour over cereal and freeze. Prepare pudding mix and pour over crust and freeze. Thaw a few minutes before serving.
Wash okra, leaving short stem on pods. Pack in hot, clean jars. Place 1 pepper and 1 clove of garlic in each jar.
Heat oven to 375°. Mix crushed corn flakes, cheese, salt, paprika, onion powder and pepper in shallow pan. Blend milk and oil in another shallow pan. Dip chicken in milk mixture, then crumb mixture, coating all sides. Arrange chicken in shallow pan. Bake until chicken is tender, about 1 hour.
Par boil potatoes, Drain. Place potatoes in glass dish. Mix all other ingredients and sprinkle over potatoes. Add 1 tbsp. butter with olive oil. Bake at 350° for 30-45 min.
Pour all ingredients in blender. Blend on medium speed. Bake in a 10-inch greased pie dish. Bake at 350° for 45 to 50 minutes.
Mix together and cook until thick and clear. Let cool. Add berries and fill baked pie shell. Put in refrigerator.
Cream sugars and margarine. Add eggs, 1 at a time, beating well. Stir in bananas. Combine dry ingredients and add alternately with milk and vanilla. Stir in nuts, if desired. Pour into well-greased 10-inch tube pan and bake at 325° about 90 minutes. Cool.
Caramelize in a metal dish 3/4 cup sugar and 5 tablespoons water. Carefully coat inside of receptacle with caramel (a stainless steel bowl is excellent).
Using any good chocolate cake mix, prepare according to instructions and bake in a 9 x 13-inch pan. Divide cake in half when done and cooled.
Combine first 7 dry ingredients. Melt oleo; add beaten egg, molasses and water. Blend with dry ingredients. Bake in 13 x 9 x 2-inch pan for 10 minutes at 400°.
Mix lettuce, oranges, onion and pepper rings. Add sliced fresh mushrooms and avocado. Toss with dressing just before serving. Top with walnuts.
Prepare broccoli; drain. Add creamed mixture. Put in casserole; sprinkle the top with Pepperidge Farm filling mix. Bake at 375° until crumbs are brown.
The secret to the taste of the beans is preparing the mix. Brown in skillet individually the ground beef, onions, pepper and celery. Combine those ingredients with tomato sauce, tomatoes, ketchup, salt, pepper and chili powder. You will need a large pot to combine these ingredients. (Do not add beans yet.) Let simmer 2 hours. Now add the cooked beans and simmer another 2 hours, stirring frequently, so as not to burn. Delicious!
In an 8 x 8 x 2-inch dish (greased) layer (first) croutons, (second) cheese, and browned sausage. In mixing bowl, mix milk, mushroom soup and mustard. Add beaten eggs and mix well. Pour mixture over ingredients in the dish. (You may put in refrigerator and bake later). Bake for 1 1/2 hours at 300°.
Mix egg yolks with sugar, butter and flour. Add butter and vanilla. Beat egg whites and fold in. Bake at 350° for 25 to 35 minutes. Makes 1 (9-inch) pie.
Add liquid gradually to consistency desired. Drop by tablespoons on a greased pan. Bake at 400° until browned.
In saucepan, blend flour with sugar; add butter and milk and cook until desired consistency. Stir in vanilla.
Put in	mixer,	oil, sugar, eggs and flavoring. Beat until creamy. Sift dry	ingredients together.	Add to oil mixture, a little at a time. Fold in chopped apples and nuts. Put into greased and floured Bundt pan. Cook about 1 hour at 350°.
Preheat oven to 350°. Brown ground beef and put to side. Hand mix first 7 ingredients together, then add next 5. Mix well Crisco and cornmeal. On bottom of large iron skillet, put 1/2 of the mixture, then add hamburger on top of that. Then add the other 1/2 of mixture. Bake at 350° for 1 hour.
Prepare cookie mix according to package directions. Spread cookie dough 1/8 inch thick on an ungreased pizza pan.
Cut together to make crust of flour, pecans and margarine. Press into bottom of a 9 x 13-inch pan. Bake at 375° until brown, 10 to 12 minutes.
Bake roast in water with onion, garlic, salt, pepper and coffee at 350° for 2 to 3 hours. Boil potatoes in water 20 minutes, then mash. Add milk and butter. Combine flour and salt. Cut in shortening until mixture forms small crumbs. Add water 1 tablespoon at a time until mixture forms ball. Divide and roll dough into 2 rounds.
Bake cake mix according to package directions in a 9 x 13-inch pan. Cool. Using a fork, make holes to bottom of pan all over cake. Using Jell-O, add 3 cups boiling water. Dissolve. Let Jell-O mixture chill in refrigerator, but do not set. Pour liquid over cake, in holes and at corners. Chill for 2 hours. Spread Cool Whip on top. Keep chilled.
Cook noodles and drain well. Mix all ingredients. Blend well. Set aside. Mix noodles second time. Pour other ingredients over tuna or noodles. Mix well. Serve cold. Serves 6 or more.
Bring Karo syrup, sugar and vanilla to a boil in saucepan. Add peanut butter and dissolve in hot syrup. Pour mixture over Special K and coconut. Drop by spoonfuls on wax paper.
Clean and steam or boil carrots until tender, then add ingredients and cook until the syrup thickens. Leave carrots whole.
Mix jello with 2 cups hot water until dissolved. Add cranberry sauce and stir. Chill overnight. Serve on lettuce with mayonnaise if desired.
Cook chicken until tender. Chop in bite size pieces. Place in 2-quart dish (lightly greased). Mix dressing according to package directions. Saute onion and celery. Add to dressing. Place on top of chicken. Mix together soups with 1/2 cup water. Pour soup mixture on top of dressing. Bake at 350° for 30 minutes.
Mix first four ingredients well. Place one vanilla wafer in the bottom of each cupcake liner, and fill 3/4 full with cheese mixture. Top with pie filling. Chill and serve.
Mix dry cake mix with egg and oil until crumbly. Reserve 1 cup. Pat remaining mixture lightly into an ungreased 13 x 9-inch pan. Bake 15 minutes at 350°.
Combine butter and marshmallows in a large saucepan. Cook, stirring constantly, over medium heat until melted. Add popcorn, nuts and gumdrops; blend. Press mixture into well-greased pan (Christmas tree is used at Christmas, etc.). Chill and turn onto plate. Wrap with plastic wrap. Makes nice gifts.
Place slice of ham in baking dish. Spread on top of slice 1 tablespoon chili sauce and sprinkle with cheese. Continue for size of loaf desired. Bake at 350° for 30 minutes. Cool and place in refrigerator.
Mix all ingredients thoroughly and roll into a loaf. Bake in a medium oven for about one hour.
Mix sugar and spices in a small bowl. Add nuts to egg white a few at a time. Coat them well. Drop in bowl of sugar and spices. Place on a buttered oven baking sheet. Brown in a 300° oven for 30 minutes.
Simmer together carrots, onion and peas until onion is clear. Lay chicken in a 13 x 9-inch pan. Cover with vegetables. Pour on 2 cans of soup mixed with poppy seed. Bake mixture at 350° for 30 minutes. Place 8 biscuits on top. Bake an additional 15 to 20 minutes until biscuits are golden brown.
In a bowl, combine mushrooms, tomatoes and green onions. In a screw-top jar, combine oil, wine, vinegar, sugar, basil and 1/2 teaspoon salt. Cover; shake well. Pour over and toss with vegetables. In a large bowl, toss vegetable mixture with spinach. Serve with grated, hard-cooked egg yolks over salad. Serves 4 to 6.
Combine all ingredients, mixing well. Bake in a lightly greased dish at 350° for about 20 to 25 minutes. Serve with nachos, crackers or bread (flat, pita or pumpernickel) or Blue Chips.
In medium bowl, combine flour, baking powder, baking soda, salt and oats. In large bowl, with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture by hand and mix until well combined. Shape into 2-inch balls. Place 6 balls on ungreased cookie sheet. Flatten to 3-inch diameter. Bake in 350° oven for 15 to 17 minutes. Store in tightly covered container. Makes about 24 cookies.
Prepare concentrate in advance. Combines juices and sugar in a gallon container (I use thoroughly cleaned milk jugs). Shake and place in refrigerator.	Prepare ice ring with sliced fruit and freeze.
Into a large bowl, mix all the dry ingredients well. Cut shortening into dry ingredients with pastry blender or two knives until it looks like coarse corn meal. Store in tightly covered container. Will keep on pantry shelf.
Bring everything except coconut and Rice Krispies to a boil (2 to 3 minutes). Cool. Add Rice Krispies and mix well. Form into balls and flatten. Roll in coconut. If too soft, add more Rice Krispies. You can press into pan and cover with coconut and when cool, cut into squares.
Mix all ingredients together in dishpan. Cook on top of stove for 30 minutes. Stir so that is won't stick to pan. Pack in jars. Cook in pressure cooker at 5 pounds for 10 minutes. This recipe makes 11 quarts. This recipe can also be used to freeze soup instead of canning.
In large saucepan, combine 2 cups water and bouillon until dissolved. Remove vegetables from pouch and add to broth. Heat until thawed. Combine flour with 1/2 cup water; stir until smooth. Add to broth-vegetable mixture. Heat, constantly stirring, until thick and smooth. Add remaining ingredients. Serve over baking powder biscuits.
Saute onions in oil. Add chicken, chilies and 2/3 of each cheese. Fry tortillas in small amount of oil for 20 -30 seconds, just to soften them.
Mix first 4 ingredients well. Cook over medium heat, stirring constantly. Bring to a boil and let boil for 7 minutes, stirring constantly. Remove from heat and add last 3 ingredients. Stir until well mixed and loses gloss. Pour into buttered pan and cut when slightly cool.
Cream sugar and shortening well. Add beaten eggs, then the molasses; mix well. Add soda to buttermilk and beat until foamy, then add to other ingredients. Measure the flour and add the spices to it and sift together 2 to 3 times. Have the nut meats, raisins, currants and candied fruits in separate containers and take a couple of tablespoons of the flour and mix through each thoroughly. Start adding a handful of each to the first mixture along with the flour until all is in, then mix well.
Boil potatoes until tender. Peel, slice and arrange in single layer in baking dish. Mix together brown sugar, sugar, flour and salt. Sprinkle sugar mixture over potatoes. Sprinkle cinnamon over sugar mixture. Combine water and vanilla. Pour into pan. Dot potatoes with pats of margarine. Cover and bake at 350° for 1 hour.
Combine the sugar, butter and milk in a small saucepan. Bring mixture to a boil; reduce heat. Simmer 1 minute, stirring constantly.
Mix milk, eggs, salt and flour into a medium batter. Put about 1/8-inch shortening into a 12-inch frying pan. Heat on high and pour in batter when pan is hot. Stir constantly and break up batter until liquid is gone. Lower heat to low and start cutting batter with a spatula. Pour in 2 tablespoons farina a little at a time while cutting with spatula. Turn heat back to medium. Keep cutting until mixture breaks into little pieces and doesn't stick to spatula or feel doughy anymore. Cut and turn constantly. Let brown. Sprinkle with sugar (1 tablespoon) and mix in. When done, sprinkle more sugar on top and serve with canned peaches.
Dissolve gelatin in boiling water in a large bowl, stirring 2 minutes or until completely dissolved. Refrigerate 15 minutes or until gelatin is cooled to room temperature. Remove bowl from refrigerator. Using wire whisk, vigorously stir whipped topping into gelatin until smooth. Spread evenly in a 13 x 9-inch pan. Refrigerate at least 3 hours. Dip pan in warm water for 10 seconds. Cut into shapes with cookie cutters. Lift from pan. Best when served cold.
Lay out crescent roll, unrolled on a jelly roll pan. Bake until brown in a 350° oven for 12 to 15 minutes. Cool.
Brown pork sausage, drain grease. Drain off juice from apricot halves. Combine both with cream of mushroom soup and about half the noodles. Dump the whole mess into casserole dish and cover with rest of noodles. Cook at 350° for 20 to 30 minutes, until heated through.
Place chicken in shallow casserole. Pour mixture of remaining ingredients over chicken. Cook 1 1/2 hours at 325°. Baste occasionally.
In a small mixing bowl, stir together flour and soda. Set aside. In a large mixer bowl, beat margarine with an electric mixer on medium speed for 30 seconds. Add sugars; beat until fluffy. Add egg; beat well. Add flour mixture; beat until well mixed. Stir in oats, white chocolate and almonds. Drop by rounded tablespoonfuls 3 inches apart onto an ungreased cookie sheet; flatten slightly. Bake in a 375° oven for 10 minutes or until done. Cool on cookie sheet for 1 minute; remove and cool on a wire rack. Makes 38 cookies.
Sift meal, baking powder and salt together. Mix water and milk and stir into dry ingredients. Let stand for 5 to 10 minutes, then drop by teaspoons into deep Crisco heated to 365° or until bread crumb browns. Fry until brown (3 to 5 minutes).
Mix all ingredients together and pour in an unbaked pie shell. Bake at 400 degrees for 15 minutes and turn oven to 325 degrees and bake an additional 45 minutes.
Cook lasagna noodles according to directions. Brown, crumble and drain ground beef. Add sauce to beef. Spread 1/4 cup meat mixture over each noodle. Sprinkle with 2 to 3 tablespoons cheese. Roll carefully. Place seam side down in baking dish. Top with remaining sauce and sprinkle with remaining cheese. Bake at 400° for 10 to 15 minutes until heated through.
Preheat oven to 350°. Sift flour. Combine butter and flour, using a wooden spoon or your hands, until mixture is thoroughly mixed. Stir in nuts and vanilla. Mixture will be quite stiff.
Make a white sauce with butter, flour and milk. Mix together with other ingredients and put in a 2-quart casserole dish. Put buttered bread crumbs on top and bake at 350° for 20 to 25 minutes. Delicious!
Fry hamburger and sausage together. Combine other ingredients in saucepan; drain grease off meat and add to sauce. Serve with nacho chips or pretzels.
Mix all dry ingredients, then add liquid ingredients. No mixer is needed. Bake in a well-greased Bundt or other cake pan. Bake for 55 to 60 minutes in a 350° oven.
Cut up olives; stir into softened cream cheese. Add juice as is needed. Good Christmas color dish with your favorite crackers. Stores well.
Grease and flour tube pan. Thoroughly stir together flour, salt and soda or put in flour sifter and sift.
If using canned pears, place on paper towels to drain thoroughly. In small mixer bowl, beat eggs with electric mixer until foamy. Add milk, flour, sugar, vanilla, rum extract, salt and nutmeg. Beat at low speed until smooth. Spread pears in greased 10-quiche dish or pie pan. Pour batter over pears. Bake at 350° for 50 to 60 minutes or until a knife inserted off center comes out clean. Let stand 15 minutes. Garnish with whipped cream and poached pears is optional and not included in nutritional analysis. Serves 8.
Sift together flour and salt and reserve. Measure butter and confectioners sugar in a large bowl. Beat until light and fluffy. Beat in egg yolks and vanilla. Add flour mixture and blend well. Add food coloring as desired. If dough becomes too soft, add a little bit more flour. Fill cookie press with dough. Shape cookies on ungreased cookie sheet. Bake 10 to 12 minutes at 375°. (Do not brown.) Cool. These cookies freeze well.
Melt milk and marshmallows in microwave or double boiler. Remove from heat. Break candy bars into pieces and add to marshmallow mixture. Stir until melted. Cool until partially set. Fold Cool Whip into chocolate mixture. Make graham cracker crust with the crumbs and melted oleo. Put into 8 x 8 x 2-inch glass baking dish. Pour chocolate mixture over crust. Chill 3 to 4 hours.
Mix all ingredients together except cheese. Fry by large spoonfuls until browned on both sides. Sprinkle with grated cheese and cover until cheese is melted.
Place brisket in a large Dutch oven or soup kettle. Combine next 10 ingredients. Pour over brisket. Add water. Bring to a boil. Reduce heat; cover and simmer for 4 1/2 to 5 hours, until meat is tender. Remove brisket and discard marinade. Shred meat. Return to Dutch oven. Add barbecue sauce and cook until heated through, stirring frequently. Spoon on hamburger buns. Yields 10 to 12 servings.
Stir dry ingredients together and place in mixing bowl with remaining ingredients except milk; mix until smooth. Add milk and mix at low speed until light.
Put salt over vegetables; let set 1 hour. Combine remaining ingredients together. Squeeze and add mixture. Bring to boil. Cool. Pour over shredded cabbage.
Thaw shrimp per directions; drain well! Can remove some of tomato skin if preferred before chopping. Combine all ingredients in bowl. Should be made 6 to 8 hours prior to serving. Can double this recipe easily. Lasts in refrigerator 2 to 3 days. Serve with tortilla chips.
Melt margarine and cheese over low heat. Add cocoa, sugar and vanilla. Mix well. Put into a 9 x 13-inch pan. Refrigerate until firm.
Brown and drain meat. Add tomatoes, sauce and spices. Simmer 1/2 to 1 hour. Cook noodles according to package directions. In a 13 x 9 x 2-inch baking dish layer meat sauce, noodles and cottage cheese. Repeat layers. Top with Mozzarella cheese. Bake at 350° for 45 minutes or until cheese begins to brown.
Brown onions in melted butter until golden brown. Add broth and water, salt and pepper. Bring to boil 10 minutes. Add egg noodles; cook 30 minutes. Add grated Swiss cheese and let stand until cheese melts.
Put all ingredients into a blender and blend on high speed for about 3 minutes. Place one dozen cupcake holders in a muffin pan. Spoon fruit whip into cups and freeze.
Sprinkle both sides of chicken with cumin and garlic salt. Heat oil in skillet. Add chicken and brown on one side about 5 to 7 minutes. In medium bowl, combine beans, corn, picante or salsa and 1 teaspoon cumin. Turn chicken over and spoon bean mixture over chicken evenly. Simmer, covered, for 30 minutes or until chicken is cooked through. Move chicken to a platter. Turn up heat under bean mixture and thicken. Spoon mixture over chicken and serve immediately.
Gradually add flour to 1/2 cup melted butter; cook over low heat, stirring constantly, until bubbly. Gradually add broth. Cook until smooth and thickened; simmer 2 to 3 minutes.
Make cake mix according to directions; cool. With wooden spoon, make holes in top of cake. Pour Coco Lopez over top of cake, then crushed pineapple with juice. Top cake with Cool Whip, almond slivers and coconut. Refrigerate.
Grill tortillas with butter either in skillet or grill until lightly browned. Sprinkle cheese on 1/2 tortilla and spread green chili on the other 1/2. Add onion to taste and fold tortilla in 1/2 on grill. Grill until cheese is melted. Great for snacks!
Preheat oven to 450°. Place heavy 10-inch or 12-inch skillet (cast-iron is best) in oven and heat until very hot. In small mixing bowl put 2 large or 3 medium eggs and whisk until lemon colored. Add 1/2 cup milk and 1/2 cup flour. Whisk until blended. Cube (1/2-inch) 5 tablespoons very cold sweet butter. Remove skillet; add butter to hot skillet. Wait 5 to 6 seconds, until butter melts (can be slightly lumpy). Quickly add batter to skillet and put back in oven. Leave 15 minutes. When crisp, remove from oven and sprinkle with 2 to 3 tablespoons powdered sugar; put back in oven until sugar glazes slightly (about 2 minutes). Remove from oven; squeeze juice of 1 lemon over pancake. Slice and serve with fresh berries, honey or just plain. (Don't panic when pancake sides rise above the skillet 3 to 4 inches.)
Mix frozen fruit, sugar and water. Put in electric skillet until soft. Drop dough mixture by tablespoons on top of fruit and cook at a low bubbling (covered) for 20 minutes. Remove lid and let set until liquid is absorbed.
Mix the corn meal and salt thoroughly and then scald with 2 cups of boiling water into which has melted 1 heaping tablespoonful of shortening or fresh bacon drippings. Scald is the key word. This mixing of boiling water and fresh bacon drippings or shortening into the meal is a cooking process which produces a firm mound of dough, wet enough yet only malleable when cool. Set aside to cool for about 20 minutes. When the dough has cooled, work into it 1/2 teaspoon of baking powder, dissolved in 2 tablespoons of cold water. Pinch off a piece of dough the size of half a duck egg. Pat dough into a small round cake about 5/8-inch thick. Work up the balance of the dough in little cakes of this size. The little cakes can be fried immediately or stored in the refrigerator on wax paper to be cooked later. You fry them in deep fat, hot enough to bubble immediately over the cakes (about 380°) until they are browned slightly. Serve immediately.
Saute celery, garlic and parsley in 1/4 cup olive oil. Add refried beans and water. Add tomatoes, cabbage and/or other veggies of choice and 2 teaspoons beef bouillon. Cook 1/2 hour. Add 1 cup salad macaroni. Cook until tender. Enjoy.
Mix together brown sugar, nuts and cinnamon and set aside. Cream butter and sugar well. Add eggs, one at a time, and beat well. Add flour and beat well.
Combine the first 7 ingredients. Shape into 24 meat balls. Brown meat in cooking oil in a 4-quart Dutch oven. Add meat and vegetables. Bring to a boil or until vegetables are tender. Add parsley. Serves 6 to 8.
Wash and deseed chillies (save juice). Spray 9 x 12-inch pan with Pam. Line pan with chillies; add cheese. Repeat layers ending with cheese. Beat eggs. Add flour, salt, milk and chilli juice. Pour over layers. Bake at 350° for 35 minutes or until set and golden brown.
Spread coconut and pecans over bottom of a 9 x 13 pan sprayed with nonstick spray.
Combine sugar, flour and salt. Beat egg yolks slightly; add to buttermilk, vanilla and butter (melted and cooled). Add to dry ingredients; beat thoroughly. Fold in stiffly beaten egg whites. Pour into unbaked pie shell. Bake at 375° for 45 minutes.
Mix with mixer. Soften cream cheese. Add to marshmallow cream. Add Cool Whip. It will keep in refrigerator in an airtight bowl.
Combine all ingredients in a covered saucepan. Simmer 15 minutes or until tender. Drain before serving. Serves 6. Contains 50 calories per serving.
Cut tomatoes into 1/2-inch slices. Arrange them, overlapping, in a lightly oiled oblong baking dish. Sprinkle with salt, pepper and sugar. Lightly brown crumbs in butter and combine with herbs. Sprinkle over tomatoes. Top with cheese and dot with butter. Bake at 350° for 45 minutes.
Mix flour, sugar and shortening like pie dough crumbs. Take out 2 cups of crumbs for top of pies. To remainder of crumbs in bowl, add eggs, molasses and water. Dissolve soda in 1/2 cup of hot water and add to other liquid mixture. Divide liquid in unbaked pie shells. Put crumbs on top and bake 10 minutes at 400°. Reduce to 375° and bake for 20 to 25 minutes. Makes 2 pies.
Mix all ingredients. Place in unbaked pie shell and bake at 250° or 300° until set and knife comes out clean.
Melt butter in a large baking sheet. Preheat oven to 200°. Add steak sauce, Tabasco and pecans; stir often while baking. Drain on paper towels and sprinkle with Cajun seasoning. Store in airtight containers.
In large skillet, brown meat, onion and bell pepper; drain. Add garlic salt and Ro-Tel tomatoes.