HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients into a large, heavy saucepan. Cover. Bring to a boil, reduce heat and gently boil approximately 45 to 55 minutes or until wild rice and brown rice are tender. The rye berries will be firm and golden/rust colored. The three textures and flavors are a delight!
Mix together the sour cream, Cool Whip and Eagle Brand milk. Put pieces of angel food cake in a punch bowl or glass bowl. Add layer of Cool Whip mixture. Then add layer of strawberries. Repeat layers of angel food cake, Cool Whip and strawberries.
Sift flour, soda, powder, salt and cinnamon. In a separate bowl, mix sugar and oil. Beat the carrots into the sugar and oil mixture and beat in one egg at a time. Add the dry ingredients and pecans to sugar mixture; beat well. Pour into a well greased 9x13 pan.
Lightly mix beef, potatoes, onion, parsley, salt, pepper, Worcestershire and milk. Turn into a 1-quart casserole dish and bake at 350° for about 30 minutes.
Cover all ingredients with water in a large pan. Boil for 10 minutes. Cover and simmer 15 minutes. This soup will not add calories so eat all you want. The more you eat, the more you will lose. Eat lots of fresh fruits and vegetables. Try to avoid foods with fat.
Mix all ingredients. Pour into a 9 x 13-inch pan. Bake at 350° for about 40 minutes.
Cream cheese, sugar and eggs. Sift flour, salt and cocoa. Add sifted ingredients; alternate with buttermilk, vanilla, vanilla to cream cheese. Beat well. Fold in soda and vinegar mixture. Pour in 9-inch cake pan and bake at 350° for 30 to 35 minutes.
Combine picante sauce and beans, put aside. Spray a 13 x 9-inch casserole dish with Pam. Spoon bean mixture in middle of tortilla, sprinkle with cheese. Fold tortillas and place seam side down in dish. Bake in tightly covered dish (I use aluminum foil) for about 15 minutes on 400°. Serve immediately with toppings.
Mix flour, sugar and yeast well. Set aside. Mix water and oil. Combine the two mixtures. Bake at 400° to 425° from 12 to 15 minutes in buttered muffin tins. Dough keeps in the refrigerator for 1 to 2 weeks.
Melt butter; add sugar and cocoa, stirring until well blended. Remove from heat and set aside. Beat eggs slightly; stir in syrup and salt. Add cocoa mixture; blend well. Stir in pecans. Pour into pie crust. Bake at 375° for 45 to 50 minutes or until set. Cool; let stand 8 hours before serving. Garnish with whipped topping. Serves 8.
Cream shortening and peanut butter together. Add sugars and cream until fluffy. Add beaten egg and vanilla. Sift flour, soda and salt together; add to mixture. Drop from teaspoon onto cookie sheet. Press down with floured fork. Bake in moderate oven for 10 to 15 minutes.
Combine all ingredients. Spoon into deep pie shell. Bake at 400° for 10 minutes. Lower heat to 350° and bake 30 to 35 minutes.
In saucepan saute butter and onion until onion is clear looking, then add other ingredients. Bring to a rapid boil. Reduce heat, cover and simmer for 5 minutes. Makes 1 quart.
Cut lard into flour with a pastry blender until crumbs form. Sprinkle with salt. Beat egg well and drizzle on crumbs. Add vinegar. Stir with fork. Drizzle water and stir again with fork until dough comes together to a form a ball. Roll out on a floured board to desired size. This makes enough dough to form 2 double crust pies.
Mix first 4 ingredients well. Stir in zucchini and pineapple. Combine next 6 ingredients and stir into zucchini mixture. Add nuts and raisins, mixing well. Pour into 2 greased and floured loaf pans. Bake 1 hour in 350° oven. Cool 10 minutes before removing from pans.
Saute green pepper and onion together, then mix together with other ingredients. Put 1 tablespoon mixture on half of a bun and toast at 350° until cheese melts. Mixture will keep in refrigerator indefinitely.
Mix sugar and water on stove until dissolved, then add juices. Fill 6 ice cube trays. When frozen, wrap 4 or 5 cubes per drink individual. Put into glass of ginger ale; chop with fork.
Cream the cheese, garlic and mayonnaise. Add nuts. Spread mixture thinly on each slice of ham. Roll like a jelly roll. Chill. Cut each roll into 1-inch slices.
Thaw broccoli and drain all water. Mix the oleo, Cheez Whiz, broccoli, eggs, onion and Jiffy cornbread mix. Pour into a greased skillet or pan. Bake at 375° for 30 to 35 minutes, or until done.
Mix all ingredients well. Pour into an iron skillet or baking pan and bake at 350° for 1 hour.
Cream butter and sugar. Add egg and mix. Add molasses and mix. Add vanilla and mix. Combine flour and baking soda. Add to other mixture. Cookie sheet holds 12 cookies. Bake at 350° for 7 to 8 minutes.
Blend all ingredients together and chill for several hours before serving. Makes 1 cup. Serve with vegetables, crackers or chips.
Cook macaroni according to directions on box. In saucepan, put Cheddar cheese soup, 1 can (soup) evaporated milk and 1 can milk; simmer until thoroughly mixed. Grate or cut in small pieces the sharp Cheddar cheese and add to soup mixture. Heat until cheese is melted.
Chop first 7 ingredients. Put in a large bowl and mix well. Add salt and pepper. Heat milk and oleo in a saucepan over medium heat until oleo is melted. Pour over chopped ingredients and mix. Place in a casserole dish and bake at 375°, covered, for 45 minutes and uncovered for 15 minutes.
In large bowl, cream together butter and sugar. Add eggs and beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Butter 13 x 9-inch pan. Turn mixture into pan. Spoon pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes, until cake tests done. Place bottom side up on serving plate. Dust with powdered sugar.
Easy to mix. Pour all ingredients into large bowl and mix thoroughly until smooth. Pour into 9 x 13-inch pan or Bundt pan and bake for 50 to 60 minutes at 300°. Cake is finished when toothpick inserted comes out clean.
Prepare potatoes, celery, onion and carrots; boil in juice of peas until done. When nearly done, add 1/2 teaspoon salt. Melt margarine in saucepan. Remove from stove; stir in flour. Add cold milk all at once. Return to stove; stir constantly until sauce boils and thickens. Add 1/2 teaspoon salt to sauce. Remove fluid from tuna in can; rinse with cold water. Add fish to drained vegetables, adding peas last. Put in greased casserole; cover with cream sauce. Bake in a 425° oven for about 25 minutes. Serves 6 to 8. Serve over patty shells or with rolls.
Mix and spread on English muffins. Cut in pie shape pieces. Bake at 350° until slightly brown.
Thaw pie shells. Melt margarine in large skillet. Add vegetables and saute 5 minutes. Mix soup, spices and turkey into vegetable mixture. Pour into pie shell and cover with top crust and press together edges. Bake 10 minutes in 400° oven. Reduce heat to 350°. Bake an additional 40 minutes.
Preheat oven to 350°. Beat egg yolks. Add condensed milk and lime juice; beat until thick. Beat 1 egg white until stiff, then fold into the mixture. Pour into baked pie shell.
Put in blender in the order given. Blend about 5 seconds. Makes 1 large glass.
Combine milk, chocolate bits and vanilla in a microwave-safe bowl. Put in microwave for 2 minutes on High. Stir and make sure it is fairly warm. If not, put back in for 1 more minute. Add nuts if you choose. Put in an 11 x 13-inch buttered pan. Let set in refrigerator for a couple of hours.
Mix dry ingredients. Mix moist ingredients. Combine mixtures. Bake in paper lined muffin tins 400° for 20 minutes or 2 loaves zucchini bread, 350° 1 hour.
Cook pasta and drain. Mix in vegetables, seasoning, and Italian dressing. Best if made the night before.
In a large bowl cream together potatoes and butter. Slowly add other ingredients. When well blended bake in a 9-inch pie shell at 450° for 10 minutes. Reduce heat to 325° and cook 55 minutes.
Break pound cake into small pieces (can spread with fruit jam if desired) and place in bottom of deep glass dish. Thaw fruit; drain and spoon on top of cake. Prepare jello according to package directions and pour over fruit and cake. Refrigerate until set. Prepare vanilla pudding according to package directions and pour quickly over top of set jello. The pudding sets up quite fast so you could do this as late as an hour before serving. Chill. Just before serving, add whipped cream and decorations.
Mix all ingredients and freeze in an ice cream freezer 10 to 15 minutes or until ice cream freezer stops turning.
Combine all ingredients. Turn into loaf pan. Bake at 350° for 30 minutes or until brown. Serve with sauce. Serves 8.
Grate the onion. Add the sugar. Let stand 20 minutes. Add the vinegar, oil, salt, celery seed and dry mustard. Mix well and store in refrigerator. Shake well before using. Makes more than 2 cups.
Put shrimp in 9 x 13-inch pan with seasonings. Place pan on grill until shrimp turns reddish-orange.
Mix flour and cheese. Cut in the shortening. Add milk until a soft dough is formed. Roll out on a floured board about 1/2-inch thick. Cut with round cutter and bake 10 minutes at 425°.
Boil the package of spaghetti. Add 1 teaspoon of oil to water to avoid sticking. While boiling, start dicing veggies. After dicing veggies, put in saucepan and add water. Cover and let steam for 15 minutes. Put pork chops in pan. Add a teaspoon of oil and salt to taste. Let simmer for 10 minutes on each side. Ten minutes into simmer, add veggies to pan over chops with juices from veggies. Add brown sugar. Strain spaghetti. Serve pork chops on side. Pour sauce with veggies over spaghetti. Enjoy.
Melt 1 stick margarine or butter in large pan, set aside. Mix all the other ingredients together, then add melted margarine. Pour into a greased baking pan. Bake 1 hour at 275°. Cool and cut in squares. Top with whipped cream, if desired. Add coconut and spices (1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg), if desired.
Mix all the ingredients together. Pour into greased and floured Bundt pan. Bake 65 minutes at 325° or until tester comes out clean.
Mix all ingredients together in bowl. Bake at 350° in greased 8-inch square pan for 60 to 70 minutes or until done. Serves 6 to 8.
Prepare corn bread according to directions. Saute the onion in margarine. Mix onions, chicken, soup and broth together. Pour over crumbled corn bread. Mix together well. Bake at 350° for 30 minutes.
In large bowl, cut up cranberry jelly; add Jell-O and 3 cups boiling water. Mix well. When Jell-O is dissolved, add 2 cups cold water and juice of lemon. Peel and seed oranges. Grind and add pineapple with nuts and dates. Pour into mold and let stand until firm.
Preheat oven to 350° (325° for glass pan). In 13 x 9-inch pan, melt butter in oven. Sprinkle crumbs over butter. Pour milk evenly over crumbs. Top evenly with chocolate chips, coconut and nuts. Press down gently. Bake 25 to 30 minutes or until slightly brown. Cool thoroughly, then cut into squares. Loosely cover leftovers, if there are any!
Preheat oven to 350°. Saute onion and crushed garlic in oil until tender. Add tomato puree, water, Kitchen Bouquet, oregano, salt, pepper and chili powder. Let simmer about 20 minutes. Meanwhile, cook tortillas in oil in frypan just to soften. Drain on paper towel. Dip in sauce. Fill with your favorite fillings. Pour remaining sauce over top of prepared enchiladas. Top with cheese. Bake for about 20 minutes. Serve.
Cook spaghetti according to directions. Meanwhile, saute crushed cloves of garlic in butter and olive oil. Remove garlic and add melted butter to hot spaghetti. Stir in Parmesan cheese and place mixture in deep baking dish which has been sprayed with vegetable oil. Cover top with Mozzarella or Muenster. Bake in preheated 350° oven for 30 minutes. Serve with Cucumber-Onion Salad.
Combine first 4 ingredients, blending well. Stir in applesauce. Mixture will make a stiff dough. Roll out to 1/4 inch thickness on ungreased cookie sheet or wax paper. Use cookie cutters to get desired shapes. Punch hole with a small pen for the ribbon. Another alternative to the hole is to cut 2 inch lengths of copper wire, make horse shoes and stick them in the top of the ornament. Let dry for several days. Helps to turn them over for Good Luck!
In large bowl, beat eggs slightly. Add sugar, Karo syrup and margarine and stir in pecans and semi-sweet chocolate. Pour into pie shell. Bake at 350° for 60 minutes. Filling should be less set in center than on the ends.
Combine the butter with the Ranch dressing, garlic powder and hot sauce. Spread 2 tablespoons butter mixture on each of 12 whole pitas. Sprinkle with dill weed and/or sesame seed. Cut pita into 6 wedges and bake on cookie sheet at 350° until golden brown. Serve with chile or as an appetizer.
Cream together sweet potatoes, vanilla, salt, milk, eggs, butter, sugar and cinnamon.
Core cabbage thoroughly (leaving cabbage whole), using circular motion with a knife. Set aside. Bring 2 quarts of water to a boil. Place cabbage in water and blanch, removing leaves as they separate from head. Place leaves in a shallow dish to drain and cool. Trim heavy ribs from cabbage leaves.
Mix well; shape into 20 meatballs. Cook meatballs on the stove.
Mix sugar, cocoa, milk and margarine in boiler. Bring to a rolling boil. Turn off and add other ingredients. Drop by teaspoon on waxed paper. Eat when cool.
Preheat oven to 275°. Put all ingredients in a large casserole dish with lid. Mix well. Cover and bake 5 hours. No need to brown meat ahead. Or, put all ingredients in crock-pot for 6 to 8 hours.
Mix all ingredients together thoroughly. Store in airtight container. Use 2 tablespoons per 1 cup serving.
Brown chops in butter and place in shallow 1 1/2-quart baking dish. Combine remaining ingredients and cook and stir until hot and bouillon cube is dissolved. Pour over chops. Cover and bake in a preheated 350° oven about 1 hour. Serves 4.
Mix syrup, brown sugar and butter together and bring to a boil. Add baking soda and vanilla. Pour over popped corn and mix well. Put on a greased pan and bake at 200° for about 40 minutes. Store in tightly covered container until ready to eat.
Beat the cream cheese and Cool Whip until fluffy. Stir in rest of the ingredients and refrigerate.
Mix and pat into 9 x 12-inch pan. Bake 20 to 25 minutes at 350°.
Cut breasts in small strips. Mix egg whites and milk together. Mix flour, salt, paprika and lots of black pepper in paper bag. Dip chicken strips in egg mixture. Drop in bag and shake until coated. Place in a 9 x 13-inch pan sprayed with nonstick spray. Repeat steps with remaining strips. Bake at 425° for 40 minutes, turning strips once.
Crumble the beef into a 3-quart casserole and cook on full power 4 to 5 minutes or until beef is no longer pink, stirring halfway through cooking time. Drain beef. Mix in sauce, water and macaroni.
In small bowl, combine sugar, red wine vinegar and ketchup. Set aside. Heat water to boil. Add ribs and cook 25 minutes. Drain and pat dry with paper towel. Marinate ribs with rice wine, soy sauce, salt, garlic and pepper. Toss and stir ribs, marinating 45 minutes. Remove ribs from marinade and pat dry. Coat with cornstarch. Heat 3 cups oil and fry ribs for 3 to 4 minutes. Drain. Re-fry again for 2 minutes. In skillet heat red wine vinegar mixture. Add the fried ribs. Toss and stir until hot and well coated with sauce, about 2 minutes.
Bake chicken and cut into cubes. Place in a 13 x 9-inch pan. Mix sour cream, soup and seed together. Pour over chicken. Melt butter and crush crackers into butter. Pour over sour cream mixture. Bake at 350° for 30 minutes.
Stir together	butter, sugar	and milk in a 3-quart saucepan. Bring to a boil, stirring constantly, for 5 minutes. Remove from heat; stir in the peanut butter chips (I use Reese's). Add the marshmallow cream, vanilla and peanut butter. Mix good and pour in buttered 13 x 9-inch pan. Cool and cut into squares.
Scald milk. Add butter. Cool. Crumble yeast with 1 tablespoon sugar and mix until liquid, then add to cooled milk. Mix 1/2 cup sugar to eggs. Add salt. Combine with milk mixture. Stir in flour. Cover and let rise in refrigerator overnight. Divide dough into 3 parts. Roll each part into a circle, about 1/2-inch thick. Cut into 16 pie shaped wedges. Roll into crescent rolls and let rise for 4 hours. Bake at 350° for 15 minutes. Makes 48 rolls.
Drain liquid from pineapple and beets. Heat this liquid with lemon juice, vinegar and 1/2 cup water. Dissolve raspberry jello in it. Dissolve 1 envelope unflavored gelatin in 1/4 cold water. Add to mixture. Let cool. Add pineapple, beets and nuts. Place in refrigerator until firm.
Grease hands and make rolls the same way as for yeast rolls. Place a piece of pepperoni (about 1 inch) wrapped in 1/2 slice American cheese in the center of each roll and wrap the dough around it, sealing edges. (Hands dipped in flour make rolling and sealing the dough easier.) Let rise to double in size and bake the same as yeast rolls (350°).
In large bowl, mix together the flour, sugar, cinnamon, salt, baking powder, baking soda, zucchini, raisins and nuts. In another bowl, beat together the eggs, vanilla and oil (or applesauce). Pour over flour mixture; stir until thoroughly mixed. Turn into 2 greased loaf pans. Bake at 350° for approximately 1 1/2 hours.
In a bowl, combine the first 5 ingredients. Remove 1/2 cup for basting. Cover and refrigerate. Pour remaining marinade into a large, resealable plastic bag. Add salmon. Seal bag and turn to coat. Refrigerate for 1 to 3 hours.
Brown rice slowly in hot fat in a heavy skillet, stirring frequently. Add ground meat, onion and celery. Brown well. Add tomatoes and other ingredients. Cover and simmer until rice is tender, about 45 minutes.
Mix all ingredients in large covered bowl and place in freezer until it is slush. Place in glass with ice cream scoop and pour either sweet or sour mix over the top.
Let cucumbers stand in cold water (slices, if desired). Bring other ingredients to a boil. Pack cucumbers cold into pint jar with 1 small blossom of dill, 1 clove garlic and pinch of alum on top. Pour hot liquid to fill; seal. Process about 10 minutes.
Clean mushrooms, cutting off stems. Dice 1/2 cup mushroom stems. Saute onion and mushroom stems in butter. Cook sausage and drain. In saucepan, cook spinach, then drain. Mix sauteed onion, mushroom stems, sausage, spinach and cheese. Stuff mushrooms. Place in shallow greased pan. Bake at 350° for 15 minutes.
Blend dates with 1 cup boiling water. Let cool. Blend together the granulated sugar, 1/2 cup brown sugar, egg and 2 tablespoons soft butter. To the sugar mixture, add flour, salt, soda and baking powder. Stir in nuts. Add cooled date mixture. Pour into a 13 x 9-inch baking dish. Combine 1 1/2 cups brown sugar, 1 1/2 cups boiling water and 1 tablespoon of butter. Pour on top of mixture in baking dish. (It will go to the bottom during baking, making the "gooey" bottom.)
Preheat oven to 350°. Cream butter and sugar together until fluffy. Add eggs 1 at a time; beat until well blended. Fold in sour cream and lemon rind. Gradually fold in flour to creamed mixture, but do not beat. Spoon half the batter into prepared loaf pan. Blend brown sugar, cinnamon and nuts. Sprinkle half of this over batter. Spoon remaining batter over sugar layer and top with remaining sugar mixture. Pat down gently. Bake for 50 to 60 minutes or until done.
Sift together the first 3 ingredients. Add and mix the next 2 ingredients. Beat together eggs and milk; add to the other mixture. Bake for 30 to 40 minutes in moderate oven (350° to 375°) in a loaf pan.
Melt chocolate chips. Add condensed milk. Blend well. Remove from heat. Add nuts and vanilla. Blend and pour into buttered dish. Cool and cut into squares.
Cut squash into 1-inch cubes; let boil for 2 minutes. Rinse with cold water; pour buttermilk over squash and let set for 5 minutes. Drain. Shake flour, cornmeal and squash in plastic bag until well coated. Deep fry until golden brown.
Cut beef in 1-inch cubes. Roll in flour. Combine pork and beef; cook until brown, stirring constantly. Add sufficient water to prevent sticking. Cover; cook until meat is tender. Add vegetables, cloves and sufficient water to cover. Season to taste. Simmer until vegetables are tender. Serve with noodles which have been cooked in boiling salted water. Makes 6 servings.
Brown onion in oil. Add cooked grits, rice and seasoning. Mold into croquettes, dip in beaten egg, then include meal or crumbs. Place in shallow greased pan, then place in hot oven about 30 minutes or until brown. Serve with gravy or tomato sauce. Serves 6.
Combine all ingredients. Pour in a well oiled pan. Set pan in pan with warm water. Bake at 400° until knife inserted comes out clean.
Mix Kool-Aid with water until dissolved. Add sugar and both juices. Stir well and pour into empty cartons. Freeze 24 hours at least. Thaw 2 hours and serve. No ice necessary. Should be slushy.
Combine syrup and sugar in 1 1/2-quart round, glass dish. Stir until well blended. Cook on High for 4 minutes. Stir in nuts. Cook on High for 3 to 5 minutes or until golden brown. Stir in butter and vanilla. Cook on High 1 to 2 minutes. Quickly pour onto lightly greased cookie sheet. Cool. Break into pieces.
Coat chops with flour. Brown in hot oil. Top meat with carrots and onions. Mix remaining ingredients and pour over chops. Cover and cook over low heat, 30 to 35 minutes. Serves 4.
Blend 4 ingredients together in mixer. Split rolls (do not break apart). Spread butter mixture on each side of rolls. Place thinly sliced ham on bottom half; add Swiss cheese. Put top half of rolls on cheese. Put stuffed rolls back on foil tray. Cover with tin foil. Bake at 350° for 15 minutes. Cut rolls apart before serving.
Grill peppers and brown on one side. Cool and slice into small pieces. Cut up tomatoes into small pieces and mix all ingredients. Refrigerate overnight. Salada is great on Mexican food.
1st Day: Stir sour cream, sugar and coconut well. Put in refrigerator.
Prepare pasta according to directions on package, drain. Stem broccoli 3 to 4 minutes. Rinse in cold water. Cut zucchini in thin slices, seed tomatoes, cut in 1/2 inch chunks. Blend remaining ingredients, pour over bowtie pasta, toss to coat. Serve immediately or cover and chill. Toss again before serving.
Unwrap the caramels and combine with milk in a medium size glass bowl. Microwave on high for 1 minute. Stir and if needed, continue to microwave for 15 seconds. Stir and repeat, if needed until caramels are melted. Dip each marshmallow into caramel mixture and then coat well with pecans. It might be necessary to turn the marshmallows from time to time until the caramel sets.
Mix as for pie crust and line a 9 x 13-inch pan. Bake at 350° for 15 minutes or until light brown. Cool.
Melt butter; mix in sugar. Beat in eggs, one at a time. Stir in pineapple. Fold in bread. Bake in a 1 1/2-quart greased casserole, uncovered, at 350° for 1 hour. Serve warm as side dish with ham.
Butter a 9-inch spring-form pan. In a large bowl, blend crust ingredients. Press into bottom and up sides of prepared pan. Refrigerate.
Brown margarine, onion, celery seed and broccoli in skillet. Add rice, Velveeta cheese, cream of celery or mushroom soup and broth or water for extra liquid to skillet. Cook until rice is done. Place in greased baking dish. Top with buttered bread crumbs. Bake at 350° for 30 to 40 minutes.
Brown beef, drain. Cook until added onion is tender. Add rest of ingredients and simmer, covered, about 30 minutes or pour into baking dish, cover and bake at 350° for 30 minutes. Serves 4 to 6. An excellent cold night meal.
Crumble sausage into a deep 5-quart casserole. Microwave, uncovered, on High for 6 to 7 minutes or until sausage is no longer pink, stirring every 2 minutes. Drain off drippings. Stir in water, tomatoes, beans, onion, green pepper, potatoes, salt, garlic salt, thyme and pepper. Cover with heavy-duty plastic wrap and microwave on High for 45 to 50 minutes or until potatoes are tender, stirring every 15 minutes.