HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients in a blender. Place in a saucepan. Add 1 cup water and heat to simmering. Simmer 5 minutes. Pour into bowl. Chill. Serve as an appetizer or a dessert.
Add 1 gallon cooked beets and bring to boil again. Pack in jars and seal.
Soften yeast in warm water. Combine potato flakes, butter, sugar, salt, cayenne pepper and boiling water with evaporated milk added to it. Blend in Cheddar cheese, unbeaten egg and softened yeast. Gradually add flour to form a soft dough, beating well. Cover with Saran Wrap and let rise in a warm place until light, 1 to 1 1/2 hours.
Mix all together and cook until thick. Peel and slice 1/2 bushel apples. Fill jars half full and pour some liquid over and finish filling	with apples and liquid. Leave cool for a short time and cold pack for 20 minutes.
Mix the soy sauce, garlic and water and pour over slices of beef. Marinate 30 minutes, turning occasionally. Drain meat, saving marinade. Brown meat in a large skillet or Dutch oven in 1/4 cup vegetable oil. Remove meat from pan and cook the green peppers, celery, water chestnuts and onions for a few minutes until tender-crisp. Mix reserved marinade with tomato sauce and cornstarch. Put beef and mixture into pan with vegetables and cook until sauce thickens. Serve over hot rice.
Mix dry ingredients by sifting together; add Crisco, and cut in thoroughly. Add milk and mix well together. Roll dough and cut out biscuits. Bake at 450° until browned, about 10 to 12 minutes.
Saute onion in butter until see-through. Remove from heat. Stir in rice and sour cream. Spread half onion mixture in a greased 12 x 8 x 2-inch baking dish. Sprinkle with 1/2 cup cheese. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until brown. Serves 6 to 8.
Stir warm water with other ingredients, blending well with whisk or wooden spoon. Cover mixture loosely with plastic wrap and let stand at room temperature for 5 days, stirring at least once a day. After 5 days, the starter may be refrigerated in a covered container for a week or two. Be sure to open container regularly to release built up gases. Use the starter in any sourdough recipe. After using, it may be replenished by adding 3/4 cup plain flour, 1 1/2 teaspoons of sugar and 1 1/2 cups warm water. Let stand for 2 to 3 days at room temperature before using. Replenish every couple of weeks and stored in the refrigerator. The starter will last almost indefinitely.
Cook zucchini in a little water until it boils. Let simmer until tender. It will shrink down to 2 cups. Drain well. Cool. Add rest of ingredients. Put in pie crust. Add top crust. Sprinkle with cinnamon and sugar. Bake at 400° for 10 minutes. Reduce heat to 325° for 40 minutes or until done.
Mix first 6 ingredients with a fork. Pour into unbaked pie crust. Bake in a preheated 350° oven until golden brown, 50 to 60 minutes.
Mix all but chocolate chips in mixer. Beat 4 minutes. Fold in chocolate chips. Pour in greased and floured tube pan. Bake 50 to 60 minutes at 350°.
Mix together spinach, onion, garlic, salt and allspice. Stir in mayonnaise and yogurt. Take 1 loaf of bread and hollow it out. Break up discarded bread and other loaf into finger pieces. Place spinach dip mixture into hollowed out loaf. Place on serving tray surrounded by bread broken into finger pieces.
Heat applesauce and margarine in pan. Stir until melted and add sugar. Stir together on large piece of wax paper dry ingredients and add 1/2 cup of raisins. Then add to applesauce mix. Stir in all batter. Will be stiff. Pour into 9-inch pan and bake at 350° for 45 to 50 minutes.
Butter or grease a skillet and place it on a medium-high heat stove. Toast 2 pieces of bread or English muffin in a toaster. Cook an egg over-medium in the skillet and remember to break the yolk. When the bread is done, put as much mayonnaise as makes you happy on the bread. When the egg is done, place a piece of cheese on top, turn off the heat and place it on one piece of the toast. Place the other on top. If you would rather have the bacon or ham McBrandon, cook some bacon or ham and place that on before you put the top piece of toast on.
*You can substitute 3 tablespoons cocoa plus 1 tablespoon margarine for each chocolate square.
Boil together butter, corn syrup and brown sugar for 1 minute. Grease a 9 x 13-inch pan and put the caramel mixture in bottom. Slice French bread about 1 inch thick or use Texas toast. Put slices close together on top of the caramel sauce.
Cook macaroni as directed on package. Drain. Rinse with cold water. Combine macaroni, cheese, tuna, pickle relish and onion in a large bowl. Stir together salad dressing, salt, pepper and garlic. Pour over macaroni mixture and toss. Cover. Chill at least 3 hours. Yields 6 to 8 servings.
Preheat oven to 350°. Unfold crusts and pull off both plastic sheets. Place crusts onto lightly floured surface and cut into 12 wedges. Beat cream cheese, 1/3 cup sugar, poppy seed and 1/2 teaspoon lemon peel at medium speed with electric mixer until well blended. Spread each pie crust wedge with approximately 1/2 tablespoon cream cheese mixture. Roll up to form crescents. Place on baking sheet and bake 20 to 25 minutes or until lightly browned. Cool on wire racks. Beat juice and remaining sugar and lemon peel and spread evenly over cooled cookies. Makes 24 crescents.
Place white chocolate in a microwave-safe bowl and microwave on High for 1 minute at a time until melted. Be careful not to scorch. Drain cherries and chop. Add cherries, almonds and extract. Pour onto wax paper and spread out until about 1/4-inch thick. Allow to cool completely before breaking into pieces. Store in airtight container.
Mix coconut and milk. Stir in vanilla. Drop by teaspoon onto well-greased cookie sheet. Bake at 350° for 8 to 10 minutes, or until starts to brown. Remove from pan while hot. Let cool before serving.
In a small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well and beat 2 minutes at medium speed. Pour into a 9-inch pie pan. Combine apple filling, lemon juice and cinnamon in a bowl; pour over center of batter. Do not stir. Bake at 425° for 45 to 50 minutes. Makes 1 pie.
Combine cracker crumbs and melted butter. Press firmly into bottom of 9-inch square pan. Combine milk, rind and juice in large bowl. Fold in whipped topping and coconut. Spread half of mixture over crumbs. Arrange a layer of fruit; spread on remaining mixture. Arrange another layer of fruit on top. Chill at least 2 hours. Cut into squares.
Mix dry ingredients together. Add remaining ingredients and cook in double boiler or in microwave until thick. Pour into cooked pie shell and chill.
Mix ingredients thoroughly. Put into container. Fill rest of container with whole milk. Stir. Freeze in 1 gallon freezer.
Slice onions and separate into rings. Combine water, sugar and vinegar; heat and stir until sugar dissolves. Pour over onions. Cover and chill at least 3 hours. Drain. Stir in mayonnaise and celery seed. Makes a lot, serves 8.
Cream sugar and shortening; add eggs and dry ingredients. Add coconut and oatmeal. Sprinkle a little flour on candy pieces; stir and mix to coat. Add coated candy pieces to cookie dough. Dough will be very stiff. Shape in balls. Bake at 350° for 15 minutes.
Mix ingredients well. Pour into buttered casserole and bake at 350° until browned on top.
Melt margarine and add marshmallows. Stir continually. Add vanilla and food coloring, then cornflakes. Stir until color is well distributed. Drop on wax paper and place red cinnamon drops on top to resemble berries.
Mix ingredients well. Drop from spoon on greased cookie sheet and bake at 350° for 8 to 10 minutes or until brown.
Cut muffins into fourths. Add chopped crab meat on top. Add shredded cheese on top. Put in oven until brown and cheese is melted.
Mix margarine, cream cheese, sugar and eggs one at a time. Mix and then add flour and flavoring. Bake in a round tube pan. Put in cold oven at 350° for 1 hour and 20 minutes. May vary with different ovens.
Beat cream cheese until softened in mixer bowl of electric mixer. Beat in sugar. Gradually add milk and beat until smooth. Fold in coconut, whipped topping and extract. Spoon into crust. Garnish with toasted coconut.
Cut fruit and nuts into medium-sized pieces. Flour fruit and nuts with about 1/2 teaspoon of the flour. Cream butter and sugar. Beat eggs together and add to butter and sugar mixture, mixing well. Add baking powder to flour. Sift. Add flour to batter. Add fruit and nuts. Stir well to blend. Add flavorings; lemon and vanilla. Blend into cake mixture thoroughly. Pour into greased tube pan lined with waxed paper and large enough to hold the 5 pound cake). Put into cold oven and bake at 250° for 3 hours. After removing cake from oven set on cake rack and cool for 3 minutes. Then remove waxed paper and place on cake plate. Return to cake rack and leave until thoroughly cold. When cool, wrap well with several layers of aluminum foil and place in cake container. Store in cool, dark place until serving time.
Mix oleo, powdered sugar and water. Add flour, vanilla and pecans. Mix well. Shape into crescents or flat rounds. Bake 1 hour at 250°. Check at 50 minutes. Roll in more powdered sugar while hot and cool on wax paper.
Mix all ingredients together with mixer. Pour into greased loaf pans (3 small or 2 regular size disposable). Bake 1 hour at 350°. Top with glaze.
Brown beef and onion together. Drain. Mix beef with all other ingredients. Put in fondue pan. Use bread to dip in fondue.
Have squids thoroughly cleaned. Cut into small pieces. Wash well. Pour olive oil in saucepan and heat. Brown garlic and onion. Add squids. Cover; saute 10 minutes. Add salt, pepper, oregano and sherry; cook 10 minutes longer over low flame. Add tomatoes and parsley. Cover. Cook 15 minutes or until tender. Serve very hot with Italian bread.
Layer first four ingredients in dish as listed. Heat in microwave until cheese is melted. Top with remaining ingredients. Serve with Tostitos chips.
Preheat oven at 350°. Grease and flour a 9 x 13-inch cake pan. Sift together first 5 ingredients. Mix together remaining ingredients. Add dry mixture to the wet mixture slowly to blend. Beat 2 minutes. Bake 40 to 45 minutes or until toothpick comes out clean when inserted into middle of cake.
In skillet cook rice mix according to package directions. Add chicken and celery. Blend sour cream, mayonnaise, milk and salt. Stir in chicken-rice mixture. Cook and stir over low heat until mixture heats.
In large bowl, whip potatoes while warm. Add ingredients as listed. Continue whipping until fluffy. Place in dish that can be heated in oven or microwave. Heat and serve.
Fry bacon in a skillet until about half cooked, leaving the bacon and melted grease in the pan. Add apples which have been cored and sliced (leave skins on). Cook over medium heat. When apples begin to soften, add brown sugar and stir.
Brown ground beef and drain. Add remaining ingredients and simmer until done, approximately 35 to 40 minutes.
In medium saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 1 minute. Add chicken and saute until chicken colors change slightly. Season with patis and salt. Add water. Bring to a boil; lower heat and simmer for 30 minutes or until chicken is tender. Add papaya; cook for 5 minutes or until papaya is tender. Add spinach; cover and remove from heat. Let stand for 5 minutes. Serve hot.
In a flat 3-quart casserole dish, place a layer of asparagus. Cover with chicken. Saute onion and mushrooms in margarine. Stir in all other ingredients, except almonds. Pour this sauce over chicken and asparagus layers in casserole; sprinkle with almonds. Bake at 350° for 20 minutes, or until bubbly.
Heat oven to 375°. Mix butter, sugars and egg. Stir in flour, baking soda and salt; the dough will be stiff. Stir in nuts and chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto UNGREASED cookie sheet.	Bake until light brown, about 8 to 10 minutes. The center will be soft. Cool slightly and eat.
Beat all ingredients together; pour into unbaked pie crust. Bake at 350° until golden brown.
Mix walnuts, 1/2 cup granulated sugar and 1 teaspoon cinnamon in a bowl. Melt the butter. Butter the bottom of a 9 x 13-inch pan. Peel off one layer of fillo dough and place in pan (may have to trim dough for an exact fit). Generously paint dough with butter using a pastry brush. Repeat until 6 layers of dough are in pan. Evenly spread 1/3 of walnut-sugar mixture on top of dough. Repeat dough and walnut layers, ending with 6 layers of dough.
Prepare Stove Top stuffing according to directions on box. In pan melt margarine and saute onion, celery and mushrooms until soft. Add cream of mushroom soup, chicken stock, wine, garlic powder and pepper. Let simmer until gravy gets white and thick. If gravy is thin, add 1 teaspoon flour. Add turkey (several slices thick) to gravy and heat through, turning occasionally. On plates, put mound of stuffing, over that put 1 slice of white bread and add turkey with gravy. Makes 1 Open-Faced Turkey Sandwich; quick and easy.
Cream together sugar and shortening. Add one egg at a time, beating well after each addition.
Mix corn meal, flour, sugar and egg. Slowly add enough buttermilk to make a creamy batter. Next, stir in butter. Grease large black skillet and pour in batter. Bake in "hot" oven at 475° until golden brown.
Sift all dry ingredients together. Cream Wesson oil with sugar. Add vanilla. Beat eggs and add all dry ingredients and buttermilk. Mix well. Add dates and nuts. Bake in 9 x 13-inch pan at 300° for 45 minutes. Remove from oven and stick toothpick all over to make holes. Cover with glazed frosting.
*Add other cut up fresh vegetables if you like, such as celery, summer squash, cauliflower, green pepper or mushrooms.
Mix. Place in casserole dish. Bake in oven for 30 minutes at 350°. Sprinkle 1/2 can of French fried onions on casserole and cook until brown.
Stir together slowly the jello, pudding and water. Heat to boiling either on stove or microwave. Stir as needed. Cool slightly. Slice strawberries into the glaze. Pour into graham cracker crust. Put in refrigerator to cool. You may top with whip cream if desired.
Mix together ham, pork, eggs, bread crumbs, milk and catsup. Divide meat mixture into 9 equal parts. Shape into patties. In shallow 13 x 9-inch baking dish, form a long roll alternating 1 patty and 1 pineapple slice, starting and ending with meat mixture. Bake at 350° for 30 minutes. Prepare Spicy Glaze used to baste. Bake 1 hour longer, basting every 20 minutes. Serves 8.
Line a 9-inch pie plate with 1 crust; combine first 6 ingredients and mix well. Spoon into crust; seal with second pie crust. Brush with egg. Bake at 375° for 40 minutes. Cool 10 minutes before serving.
Boil rice in 1 1/2 cups water and set aside. Heat marrow, then add onion and celery. Cook to wilt down. Add the spinach. Cover and cook down. Add tomatoes and cook 2 to 3 minutes, then add chicken stock, water, tomato paste, salt, pepper and parsley. Cover, raise heat and cook 5 minutes. Add rice. Cover and cook until it comes to a slow boil. Just before serving, crack eggs into soup and cook 3 to 4 minutes. Don't let eggs touch. Gently scoop out each egg into serving dish and add soup. Top with Romano grated cheese. Serve with Italian bread. Delizioso!
Combine condensed milk and lemon juice; add cream cheese and beat mixture until smooth. Fold in pineapple. Pour mixture into prepared crumb crust. Chill 4 to 5 hours before serving. Yields 1 (9-inch) pie.
Place sauerkraut in a colander; rinse several times under cold running water. Drain and squeeze out excess water. In a large Dutch oven, cook the bacon. Remove bacon and chop it into small pieces. Add onion to the skillet; saute until slightly golden brown in color. Add garlic. Add the apple slices and stir well. Tie bay leaf and caraway seed in small cheesecloth bag. Add bag to mixture in Dutch oven. Add cider and champagne; bring mixture to a boil. Arrange ham steak and sausage over the sauerkraut. Cover closely and cook for 1 hour over medium heat.
Smooth out cream cheese until soft. Add slowly the clam juice until desired thickness. Throw out leftover juice. Add clams and onion soup mix; stir well. Serve with vegetables or chips.
Mix spices, sugar, vinegar, salad oil and salt. Add beans, diced onion, pepper and celery, if used. Cover and refrigerate for 24 hours before serving. Wonderful leftovers.
Mix cabbage and salt; let stand for 1 hour, then squeeze out juice. Heat together celery seed, mustard seed, sugar and vinegar; bring to a boil. Cool. Pour over cabbage mixture. Pack into freezer containers and freeze. (Skim off the mustard seed, after cooling, for looks.)
Mix pudding and milk until thick. Add peanut butter. Fold 1/2 packet Dream Whip into first mixture. Pour into baked pie shell. Put remaining Dream Whip on top.
Heat oven to 375°. In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt. Mix well. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are light brown.
Stir together the peanuts, sugar, syrup and salt in a 1 1/2-quart bowl. Cook 8 minutes on High; stir well after 4 minutes. Stir in butter and vanilla; cook 2 minutes longer on High. Add baking soda and quickly stir until light and foamy. Quickly pour onto lightly greased cookie sheet; spread 1/4 inch thick. When cool, break into pieces. Store in airtight container. Yields about 1 pound.
Combine first 5 ingredients. Sprinkle 1/2 cup salt and let stand overnight. Rinse and drain. Combine sugar, vinegar, water, turmeric, mustard seed and celery seed. Pour over vegetables. Heat to boiling. Simmer 3 minutes.
Cut corn off the cob. In large cast-iron skillet, melt butter or bacon grease. Stir in corn and onions. Cut zucchini and yellow squash into 2-inch slices, then quarter each slice. Add to skillet. Cook 5 minutes, stirring occasionally. Quarter tomatoes and cut each quarter in half. Add tomatoes, 1/4 cup water, salt, pepper and basil. Cover and cook 10 minutes or until vegetables are crisp-tender, not mushy, stirring occasionally. Serve hot, sprinkled with freshly grated Parmesan cheese. Serves 6 to 8.
Mix the cornmeal, baking powder, sugar and salt in large bowl. Beat egg in small bowl. Stir in milk and shortening. Add to cornmeal mixture; stir until moistened. Heat oil in heavy saucepan. Drop cornmeal mixture by tablespoon into hot oil. Cook until golden.
Drain pineapple and reserve juice. Place pudding mix in a large bowl. Add enough pineapple juice to make a soft paste and pudding mix turns a bright green color. Mix well. Add drained pineapple and remaining ingredients. Mix well until fluffy. Refrigerate until thoroughly chilled.
Beat sour cream in separate bowl. Beat cream cheese, vanilla and sugar and add eggs, one at a time. Add sour cream mixture and mix well. Pour into graham cracker crust. Bake 1/2 hour at 375°. Cool in oven for 1/2 hour. Do not open oven door until finished. Top with favorite topping.
Boil chicken; cool then shred. Mix Ritz crackers and melted butter. Saute onion and celery together with butter. Spread 1/2 of cracker mix along bottom of 9 x 13 casserole. Mix chicken, soups, sour cream and celery/onion mix together. Pour over crackers. Spread rest of cracker mix on top. Bake at 350° for 40 minutes.
Combine 4 cups water and vinegar in a large saucepan and bring to a boil. Add eggplant cubes, cover and reduce heat, simmer 20 minutes or until tender.
Mix all ingredients together well. Pour into a 9 x 13-inch greased pan. Bake at 350° for 35 minutes.
Blend and form into balls. Bake 8 to 10 minutes in 350° oven.
Put everything in a large pot. Cover pot. Bring to boil over low heat. Stir, cover and cook for 10 to 12 minutes. Serves 6.
Combine molasses, sugar, shortening, egg, ginger, salt and baking soda. Beat until smooth. Add flour; mix well. Add boiling water. Beat until smooth. Pour in 8-inch square buttered baking pan. Place in preheated oven at 350° and bake for 35 minutes.
Mix all and simmer for at least 2 hours. Check on how thick you want it.
Brown hamburger, bacon and onions. Add all other ingredients and bake at 350° for 45 minutes.
Preheat oven to 350°. Prepare broccoli to package directions. Drain broccoli and arrange evenly over bottom of 2-quart baking dish. Mix soup and milk. Pour over broccoli and top with cheese. Then add cracker crumbs and pour butter on top. Cook until brown.
Mix sugar, flour, margarine and eggs; beat well. Add vanilla and milk. (You may melt margarine in pie plate and will not have to grease pie pan.) Bake at 350° for 30 minutes. Makes 1 pie.
Combine flour, sugar and cinnamon. Stir in walnuts. Add beaten egg, applesauce and oil. Mix well. Pour batter into loaf pan. Bake at 350° for 45 minutes.
Heat soup to boiling point; remove from heat and add cheese. Beat on medium speed until well blended. Soak gelatin in cold water for 5 minutes. Add to soup mixture and stir until gelatin dissolves. Cool but do not let thicken. Add all remaining ingredients and pour into mold. Serves 9.
Cook onion in oil until clear. Add beef and brown. Sprinkle with paprika, salt and pepper. Add broth and cook until tender. Add potatoes and cook until done.
Combine first 6 ingredients. Using mixer, mix well. Add chocolate chips with a spoon. Pour into a well-greased and floured Bundt pan (or tube pan). Bake for 45 minutes at 350°. (Check cake, may need a few more minutes.) Cool in pan or 30 minutes. Drizzle with glaze, if desired.
Combine beaten eggs, sugar, salt and vanilla; add to scalded milk, stirring continuously. Pour 2/3 of mixture into pie shell. Sit it on oven rack and pour in remaining filling. Sprinkle with nutmeg. Bake at 400° for 10 minutes. Reduce heat to 350° and bake an additional 15 to 20 minutes, until knife inserted in center comes out clean.
Combine all ingredients and mix thoroughly. Put 1/3 cup mixture in each roll and wrap rolls in foil, twisting the ends tightly. Store in refrigerator until ready to use. Place on grill or in a 400° oven for 15 to 20 minutes. Serve hot in wrapping. Serves 12.
Mix brown sugar, vinegar, salt, hot sauce and catsup thoroughly. Heat in pan until mixture just comes to a boil. Remove from heat and cool. Grate cabbage. Pour liquid over cabbage and mix well. Let sit in refrigerator a few hours or overnight.
Place steaks in microwave-safe casserole. Squeeze lemon juice over steaks. Generously sprinkle lemon pepper seasoning over steaks and cover. Microwave on HIGH about 2 minutes. Turn steaks; repeat with lemon juice and lemon pepper. Cook another 2 minutes. Check for doneness and serve. If thicker steaks, may need a few more seconds of cooking. Steaks freeze well and when heated in microwave, taste fresh. Serves 4.
Place graham crackers on cookie sheet. Melt margarine and brown sugar. Add nuts and vanilla. Pour over graham crackers. Bake at 325° for 10 minutes.
Dust veal slices lightly in flour. Heat 3 to 4 tablespoons of salad oil in skillet. Saute quickly 3 to 4 slices of veal at a time, over high heat, until browned. Transfer slices to a serving dish or casserole and sprinkle each slice with paprika. Add more oil, if necessary and repeat process for remaining veal.
Coat a 5-cup decorative mold with nonstick cooking spray. In medium saucepan, sprinkle gelatine over 1/2 cup orange juice. Let stand 1 minute. Cook over low heat for 2 to 3 minutes, stirring often, until gelatin is dissolved. Stir in remaining 1 1/2 cups orange juice and cranberry sauce until well combined. Pour into prepared mold and chill 24 hours until firm.
Boil chicken breasts until tender. De-bone chicken and chop into small pieces. Roast pecans in oven for a few minutes...watching carefully to avoid burning. Add pecans and remainder of ingredients in a large bowl. Mix well and chill. Serve with sliced croissants, or on a lettuce bed with crackers. Serves 10-12.