HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place oil, onion, sugar, vinegar, poppy seeds, celery seeds, salt, and hot pepper sauce in a blender container. Cover and blend until uniform. Combine green and red cabbage, raisins, and almonds in a large bowl. Add dressing and toss until all ingredients are well coated. Chill up to 1 hour and serve.
Spray crock pot with cooking spray. Add to crock pot both milks, eggs and melted margarine.
Soften butter, then add to mixture of sugar and vanilla. Mix together, then add flour. Knead the dough, then roll it out on the countertop with a rolling pin. Make dough into little balls and flatten into cookies. Bake at 310° for about 25 minutes.
Preheat oven to 350°. In a bowl, mix together flour, brown sugar and 1/2 cup butter. Mix and pat into a 9 x 13-inch cake pan. Bake for 10 minutes.
Heat margarine in skillet. Add onion and celery. Saute until limp. Add cornstarch and blend. Simmer 1 minute. Add salt and broth. Cook, stirring over low heat, until thickened and bubbling. Cover and set aside. In buttered 8 1/2-inch square pan arrange sliced olives and chicken. Spoon thickened broth over chicken.
Place milk, hot water, yeast, salt, sugar, shortening and 4 1/2 cups flour in large bowl. Beat with electric mixer. Add 2 eggs; beat really well. Add remaining 5 1/2 cups flour; mix by hand. Dump out on floured board; knead until smooth. Let raise until double in size; knead again and form into loaves or rolls. Bake rolls at 375° for 30 minutes; bread at 350° for 45 minutes. Butter tops while still hot. Makes 3 loaves or 3 to 4 dozen rolls.
Mix 1 cup flour, butter and confectioners sugar until smooth. Spread this into square pan. Bake for 25 minutes at 350°. Stir remaining ingredients into eggs. Spread over top of baked pastry. Bake another 25 minutes at 350°. Cool; cut into squares.
Chop onions and green pepper. Stuff cavities with onions and peppers. Season duck with salt and chili powder. Wrap bacon around ducks. Heat grease in a heavy pot; add ducks. Cover and cook slowly for 2 1/2 hours. Add small amounts of water to prevent burning during cooking.
Combine carrots, 7-Up and salt in a saucepan; bring to a boil. Cover; Reduce heat and simmer 10 minutes or until carrots are tender. Drain reserving 1/3 cup liquid. Place carrots in a serving bowl and keep warm. Return reserved liquid to saucepan; stir in remaining ingredients. Bring to a boil; reduce heat and simmer, uncovered, about 10 minutes. Pour over carrots and serve immediately. Yields 4 servings.
Beat eggs, sugar, salt and vanilla on high speed until frothy. Pour into chilled can. Add half and half, whipping cream and milk to fill line. Prepare per your ice cream maker instructions.
Dissolve jello in 2 1/2 cups boiling water. Add strawberries (frozen); stir, then cool until mixture begins to thicken. Mix in the Dream Whip. Tear up the cake in bite size pieces; spread 1/2 in bottom of 9 x 12-inch pan. Pour 1/2 of mixture over cake. Repeat with rest of mixture, then cake. Refrigerate; let set at least 4 or 5 hours. This can also be frozen.
Heat oven to 400°. Spray deep dish pie plate with Pam. Rinse broccoli under cold running water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese, chicken, onion and mushrooms in pie plate. Beat milk, eggs, baking mix, salt and pepper until smooth (15 seconds) in blender on high or 1 minute with hand mixer. Pour into pie plate. Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes. Cool 5 minutes. Serves 6 to 8.
Mix with hands. Bake at 350° for 15 minutes. Take out and put on crumbs. Return to oven for 15 minutes more. Cool and sprinkle with confectionary sugar.
Put soap flakes in medium sized bowl. Gradually add water. Beat with rotary or electric beater to a soft, smooth consistency that holds a peak. Color if desired.
Heat oven to 350°. Sift together flour, baking powder and salt. Cream butter with 2/3 cup sugar. Add flour mixture with milk, stirring just enough to blend. Add 3 tablespoons cocoa, vanilla and nuts. Turn into 8-inch square pan. Combine remaining dry ingredients. Sprinkle over batter. Pour boiling water over batter; do not stir. Bake for 1 hour. Pudding will separate into cake and sauce. Cool slightly in pan. Serve warm with ice cream, if desired. Makes 9 servings.
Beat 1 minute after each egg is added. Pour in 2 greased 9-inch pie pans. Bake at 350° for 30 or 40 minutes until brown and set.
Prepare mascarpone mixture by combine 3 egg yolks, 1/2 c. sugar, 1 Tbsp. espresso or coffee, 2 Tbsp. brandy into a large mixing bowl. Beat with rotary beater or mixer for 2 to 3 minutes. Add mascarpone and continue to beat for another 3 to 5 minutes, until consistency is smooth. Set aside.
Make this while raspberries are in season. Do not use until Christmas holidays. Mix vodka and sugar. Add raspberries. Cover container, but not tight. Keep cool or refrigerate. To serve: Mix with 7-Up, half and half for strong drink.
Cut steak into serving size. Salt and pepper to taste. Mix mushroom soup with 1/2 can water. Sprinkle onion soup on steak. Pour mushroom soup over steak. Cook in crock-pot on medium heat all day.
Chop all in food processor. Add sugar. The longer it sets, the better it tastes. Will keep several weeks and can be frozen.
Combine first 5 ingredients in a large bowl; cut in margarine until coarse like cornmeal. Add bananas, eggs, milk, dates and walnuts. Mix well. Pour batter into a greased 8 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes, or until done. Cool in pan 10 minutes. Eat plain or frost with caramel icing.
Boil shells until tender, rinse and let cool until you are able to hold them in your hand. Cook meat until brown. Drain off fat. Mix all ingredients together except shells. Stuff shells. Place in oven cooking dish. Cover shells with your favorite spaghetti sauce. Bake at 350° for 35 to 40 minutes. Makes 35 to 40 shells.
Drain pineapple. Save 3 tablespoons juice. Combine sugar, flour and juice. Add cheese and pineapple; mix well. Combine butter and crackers; sprinkle over pineapple. Bake at 350° for 20 to 30 minutes.
Mix all ingredients well in mixing bowl. Melt in bread pan 1 tablespoon lard or shortening. Pour sizzling grease into mixture. Pour into hot pan. Bake in a 400° oven until brown.
Slice zucchini in half lengthwise. Place cut side down in microwave dish and cook on High for 10 to 12 minutes. Meanwhile, brown sausage and onion in skillet. Add stuffing to sausage and onion. Add enough water to moisten stuffing. After zucchini are cooked and cooled enough to handle, scoop out inside of zucchini and add to sausage mixture. Mix thoroughly. Place shells on baking dish and stuff with sausage mixture. Sprinkle with Parmesan cheese. Bake at 350° for 15 minutes. Serves 4.
Layer slaw, onion and bell pepper in a large bowl. Mix sugar, oil, vinegar and salt in microwavable bowl. Microwave 3 to 4 minutes, almost to a boil, until sugar dissolves. Pour mixture over slaw. Refrigerate before serving and stir to marinate vegetables.
Combine sugar, milk and butter in heavy saucepan. Cook until syrup forms a soft ball in cold water. Add dates. Stirring frequently, cook until candy becomes very thick. The bubbles will pop with a hissing sound and the mixture will follow the spoon around the pan. Take from heat and add nuts and coconut. Stir until mixture has the consistency of soft cookie dough. Turn candy on a wet cloth. Form a long roll and wrap in the wet cloth until cool. Cut into 1/2-inch pieces.
Preheat oven to 350 degrees. Place ground beef in baking dish. Over the meat sprinkle layer of onions, 3 layers of potatoes, salt, pepper, cheese, pork and beans, and tomato soup. Cover tightly with foil. Bake 1 1/2 hours.
Preheat broiler. On foil-lined baking sheet, broil chiles, cut side down, 4-inches from heat, 10 minutes, turning sheet occasionally, until chiles are evenly charred. Transfer to paper bag; seal and let stand until cool. Remove skins; cut chiles into 1/4-inch dice. Set aside.
Roll ground chuck with rolling pin on waxed paper into a 12 x 7-inch rectangle. Sprinkle with garlic salt and cheese. Combine chopped mushrooms, olives and green onions; sprinkle evenly on meat. Roll meat (by gently lifting waxed paper), jelly roll style; freeze until firm enough to be sliced. Cut into 6 pieces; wrap each piece with a slice of bacon. Secure with a toothpick. Cook on the grill for 10 minutes on each side. Serves 4 to 6.
Put oil in pan; add potatoes. Cook until they are almost done. Add corned beef, onion and tomato until everything is done.
Bring fruit and sugar to a boil and simmer until barely tender. Line a deep pudding bowl with slices of white bread and fill with the fruit. Cover top with slices of bread. Place a saucer on top of pudding to fit the basil. Put a weight on the saucer to apply pressure. Refrigerate overnight.
Fry bacon until crisp, drain. Mix diced bacon with Miracle Whip, water, vinegar and garlic. Wash spinach and serve topped with fresh mushrooms and sliced hard-boiled egg. Serve dressing on side or over spinach.
Grease bottom of a 13 x 9-inch pan. Combine brown sugar, cinnamon and nuts and set aside. In a large bowl, combine the rest of the ingredients. Beat 2 minutes at medium speed, scraping sides of bowl. Pour 1/3 of batter into prepared pan. Sprinkle with 1/3 brown sugar mixture. Pour remaining batter over brown sugar mix and sprinkle remaining brown sugar mix. Bake at 350° for 40 to 45 minutes.
Boil for 1 minute. Put in pan of cold water and stir; it will turn white. Dribble over cake.
Shape sausage into 3/4-inch meatballs. In saucepan, in hot oil, cook meatballs until browned. Spoon off all but 1 tablespoon of drippings. Add vegetables. Cook 5 minutes, stirring often. Add broth, soup and water. Heat to boiling. Add pasta. Reduce heat to low; simmer 10 minutes or until pasta is done. Stir occasionally. Makes about 6 cups. Recipe may be doubled for more.
Mix peanut butter, sugar and margarine and form into 1-inch balls. Place on a big cookie sheet and chill for a few minutes. Melt chocolate and paraffin in a double boiler. Dip each peanut butter ball into chocolate. Keep chocolate at low temperature while dipping. These freeze well and are great right out of the freezer.
Cream sugar, butter and egg. Sift together flour, baking powder and salt. Add dry ingredients to butter mixture alternately with milk. Fold in blueberries. Grease a 9-inch square baking pan and pour in batter. Top with topping. Bake at 350° for 40 to 45 minutes. Serves 6 to 8.
Place onion in 1 quart microproof casserole. Cover with casserole lid and cook on HI for 2 minutes. Spread out on paper towel to absorb excess moisture. Place carrots in same casserole. Cover and cook on HI for 2 1/2 minutes. Spread out on paper towel. Repeat with mushrooms, cooking on HI for 2 1/2 minutes. In the same casserole, stir together Ricotta cheese, eggs and Parmesan cheese; set aside. Spoon spaghetti sauce into 12 X 7 inch microproof baking dish. Add remaining ingredients in layers as follows. Form the first layer with 3 lasagna noodles, spinach, onions and half the Ricotta mixture. Form the second layer with 3 lasagna noodles, carrots, mushrooms and remaining half of Ricotta mixture. Top with tomatoes and Mozzarella cheese. Double-wrap casserole tightly with plastic wrap. Refrigerate 6-12 hours. Remove casserole from refrigerator and let stand 1 hour. Cook on HI for 8 minutes. Rotate dish 1/2 turn. Cook on 50 for 20 minutes. Remove from oven and let stand 10 minutes before serving. 8 serving. Total cooking time: 35 minutes.
Preheat oven to 375°. Cream butter, sugars, vanilla and eggs together. Add dry ingredients; mix well. Stir in nuts, coconut and white chips. Roll dough into 1 or 2-inch balls. Place on cookie sheets. Bake for 9 to 15 minutes, depending on size of cookie.
Cook on stove, low heat, until well blended. Serve in hollowed out rye bread when cool.
Brown meat in skillet and season with onion salt, salt and pepper. Place hamburger, noodles and cheese in a greased casserole dish in layers. Pour tomato sauce mixed with water over all. Bake at 350° for 30 minutes.
Stir sugar and corn syrup together; cook 4 minutes. Add peanuts; stir and cook 3 to 4 minutes. Add oleo and vanilla; stir and cook 1 to 2 minutes. Gently stir in soda and pour into buttered pan. Cool for 1/2 to 1 hour and break into pieces.
Mix egg and milk together; add dry ingredients and beat until smooth. Hold finger over bottom of funnel; pour in some of the batter, then remove finger and let batter drop in a spiral motion into pan filled with 1-inch of hot oil. Fry until golden brown, turning once. Remove from pan and drain on paper towels. Sprinkle with powdered sugar and serve hot.
Clean lettuce and arrange leaves on a platter. Place pineapple in center. Place shrimp around pineapple. Place sliced cucumber around edge of platter. Sprinkle dressing over top lightly. Serve chilled.
Melt peanut butter and butter. Mix sugar and rice cereal. Pour butter mix over cereal mix. Blend together with hands. Form into 1/2-inch balls. Chill until firm.
Mix cooking oil, chicken broth and flour. Brown on top of stove; set aside. Cook onion and garlic; add to flour mix. Cut cooked chicken in blocks; add to mixture. (Optional: Add cooked okra.) Serve on top of cooked rice. Serves 4 to 6 people.
Mix all ingredients. Divide into 6 plastic baggies and store. When ready for cookies, mix one bag with 1 egg and 1/2 cup butter flavored Crisco. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Each bag yields 18 to 24 cookies.
Mix Eagle Brand condensed milk and softened cream cheese, then fold in the Cool Whip. Tear cake into little pieces and layer the bottom of a deep bowl. This is the first layer. Layer 1 container of the strawberries over this. Layer 1/2 of the milk/cheese mixture over the strawberries. Begin again with the cake, other half of strawberries and milk/cheese mixture. Chill for hours.
Fold into the cream cheese just before other mixture is ready to congeal. Pour into greased mold (vegetable oil or Wesson oil). Refrigerate until firm.
Combine sugar, oil and eggs; beat well. Add dry ingredients with buttermilk; mix well. Add crushed walnuts and coconut flavoring. Mix well. Bake at 325° for 1 hour and 5 minutes.
Combine and cook the first 5 ingredients, covered, for 10 minutes. Add pickles; cook 15 minutes more. Beat milk and flour until smooth; return to pot. Boil soup until thickened. Remove from heat. Beat egg with sour cream. Pour some hot soup into sour cream mixture; add to soup. Do not boil soup after sour cream has been added, or sour cream will curdle.
Brown meat in butter and season. Saute onion and peppers. Mix soy sauce and flour until all the lumps have dissolved. Pour soy sauce mixture in with meat and vegetables and stir well! (You may need to add water.) Cook for 30 to 45 minutes. Serve over rice. Enjoy!
Melt oleo and add chilies and onions until tender. Add chicken, soup and chestnuts. Tear tortillas in fourths and arrange part on greased casserole. Top each layer with chicken and cheese. Make 2 layers and bake at 350° for 30 minutes or until bubbling.
Mix the first 5 ingredients plus 15 crackers. Place in a casserole dish. Mix remaining crackers and butter; pour over mixture. Bake at 350° for 20 to 30 minutes. Very good served with ham.
Drain the corn and green beans and set aside. Mix the soup, sour cream and onions together. Add the corn and green beans to the soup mixture and put in a 1 1/2 to 2-quart casserole dish.
Cook cabbage and bell pepper until tender. Spread in casserole and dot with butter. Combine soup and milk and pour over cabbage. Top with cracker crumbs and bake at 350° for 30 to 45 minutes or until hot.
Brown beef or turkey with onion. Drain and add to meat the corn and pinto beans. Add water, tomatoes, picante sauce, 1 teaspoon garlic powder, salt and pepper. Serve with shredded cheese.
Butter dish. Put in apples and water. Mix together sugar, margarine, flour, cinnamon and salt. Spread over apples. Bake at 350° for 30 minutes. Serves 6.
Melt margarine and cheese. Stir in sugar, vanilla, cocoa and chopped pecans. Press into unbuttered pan. Place a pecan half on each square.
Heat oil in skillet. Cook and stir garlic and lemon peel 30 seconds. Add vegetables and shrimp and cook about 4 minutes over medium heat or until shrimp turn pink. Sprinkle with salt, pepper, lemon juice, basil and parsley; stir well. Spoon over hot, cooked spaghetti and toss. Sprinkle with grated Parmesan cheese, if desired. Yields 6 to 8 servings.
Combine flour, sugar, salt, soda and cocoa in bowl. Add oil, vanilla, eggs, water and vinegar; mix.
Heat oven to 350°. Grease 9 x 13-inch pan. Prepare brownies as directed on package except spread only 2/3 of the dough in pan. Beat cream cheese and butter in small mixer bowl on medium speed until fluffy. Beat in sugar gradually. Beat in remaining ingredients until smooth. Spread over dough in pan. Drop remaining dough by tablespoonfuls onto cream cheese mixture. Swirl lightly with spatula for marbled effect. Bake for 35 minutes. Cool before cutting into squares.
Mix all ingredients in electric blender. Cover and chill for several hours. Serve with a tray of assorted fresh vegetables.
Combine first 5 ingredients; set aside. Cream margarine and sugar; beat well and add egg, lemon juice and vanilla. Combine flour with remaining dry ingredients. Add fruit mixture to creamed mixture; then add flour mixture and blend well. Fill midget baking cups 2/3 full and bake at 350° for 15 minutes. Store in tin boxes and freeze until ready to use.
Brown hamburger, onion and rice. Add green pepper, tomato sauce, cumin seed and chili powder with 2 cans. Season with salt and pepper to taste. Cover and cook until rice is tender and mixture has thickened.
Combine mustard and sugar in small bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and 1 teaspoon oil; set aside. Heat a grill or grill pan until very hot. Brush salmon with remaining oil. Season with salt and pepper. Grill for 5 minutes or until browned. Turn and cook for another 5 minutes.
Preheat oven to 325°. In a large bowl, combine sugar, eggs, oleo, syrup, Crisco and vanilla. Beat until creamy.
Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5 to 8 minutes or until crisp-tender. Meanwhile in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and peel until blended. Bring to a boil; cook and stir for 2 minutes until thickened. Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.
In large skillet, combine all ingredients. Bring to boil and boil about 3 minutes. Then turn down to simmer. Cook, covered, until done, approximately 30 to 45 minutes.
Combine club soda and guava juice. Stir lightly. Pour into glasses and garnish with strawberries. Serve immediately.
Sift together all dry ingredients, then add egg, water, oil and pumpkin. Mix thoroughly. Bake at 350° for 1 hour in 2 greased loaf pans, then cool.
Cream together sugar and butter. Beat in egg yolks and vanilla. Mix in flour to form dough. Roll into small balls. Make hole in center with thumb on a baking sheet. Put a teaspoon preserves in center. Bake at 350° for 10 to 12 minutes.
Preheat oven to 350°. In a medium saucepan, bring water to a boil. Mix in instant rice. Cover and remove from heat. Let stand 5 minutes. In 9 x 13 baking dish, mix prepared rice, chicken, soups, butter, milk, broccoli, onion and cheese. Bake in preheated oven 30 to 35 minutes until cheese is melted. Stir halfway through cooking time to evenly distribute cheese.
Cook zucchini, peppers and onion in oil for 5 minutes or until tender. Add parsley, clam juice, cream * and scallops. Cook gently until scallops are tender. Add shrimp and cook (1 to 2 minutes). Salt and pepper to taste. Pour or ladle over freshly cooked pasta.
In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until tender. Combine cornstarch, pepper and 1/2 cup broth. stir until smooth. Add to the pan with remaining broth. Bring to boil, stirring. Boil two minutes. Yields 2 cups.
Fry meat strips in oil in a skillet over medium heat until browned. Add carrots, bell pepper, onion and garlic. Saute, then add tomatoes, green chilies, water and seasonings. Bring to a boil. Lower heat and cook until done. Warm tortillas.
Mix together gelatine, sugar and salt. Add hot water (boiling) and stir until dissolved. Add mayonnaise and lemon juice and mix well with rotary beater. Pour into pan and freeze in refrigerator 10 or 15 minutes until firm 1-inch from edge of pan. Remove to chilled bowl and beat until fluffy. Fold in cranberry, nuts and pineapple. Pour into mold; set until firm.
Mix all ingredients and pour into unbaked pie shell. Bake at 300° for 1 hour.
Drain pineapple until all juice is off. Mix ground cranberries, sugar and pineapple; let stand overnight in refrigerator. Add grapes, nuts and marshmallows to cranberry mixture. Whip cream stiff and fold in mixture. Keep in refrigerator until time to serve.
Combine lemon juice, butter, thyme and pepper sauce in a small bowl. Sprinkle chicken with pepper. Place chicken bone side down on grill over hot coals. Baste frequently with sauce. Serve with remainder of sauce. Makes 3 to 4 servings.
Blend together the first 5 ingredients. Refrigerate 1 hour. Spread mixture over 5 tortillas, covering with the remaining tortillas. Brush tops lightly with vegetable oil. On a baking sheet, broil until golden (about 1 minute). Turn, repeat process. Broil until cheese is melted. Cut each into 8 wedges.
Lightly mix apples, sugars, flour, salt, nutmeg, lemon rind and lemon juice. Put in pie shell, laying apples flat. Dot with butter. Add top crust. Slit top crust to allow steam to escape. Moisten edges of crust well with cold water. With fingers or fork, pinch crusts together to make tight seal. Bake in preheated hot oven at 450° for 15 minutes, then at 350° for 35 to 40 minutes.
Cream the shortening and sugar. Add molasses. Mix well. Add eggs, one at a time. Beat well after each addition. Combine soda, baking powder, salt, ginger and flour. Add alternately with buttermilk. Beat until smooth. Roll or pat into 6 greased 9-inch cake pans, about 3/8-inch thick. Bake at 350° for 10 to 12 minutes.
Cook broccoli according to package. Cook rice according to box. Mix broccoli, rice, cream of celery soup and cream of mushroom soup. Saute onion in butter. Mix all together; put Cheez Whiz on top. Bake at 350° for 1 hour.
Mix all of the ingredients. Sprinkle nutmeg on top and bake at 325° for 25 minutes or until knife comes out dry.
Peel and mash tomatoes. Cook for 3 hours. Add onions, hot peppers, oil, basil, oregano, sugar and salt. Cook for 1 hour. Add tomato paste. Bring to a hard boil. Place in jars and process for 45 minutes in hot water bath or 15 minutes at 10 pounds pressure.
Stir first 4 ingredients on low heat until smooth. Remove from heat; beat sugar in until smooth. Drizzle over tube chocolate cake while cake is warm.
Sift dry ingredients in ungreased 9 x 14 x 2-inch cake pan. Make 3 holes in mixture. In one add vanilla, in second add vinegar, in third add cooking oil. Pour 2 cups cold water over all and blend with a fork until well mixed. Bake at 350° for 30 minutes.
Drain beans and rinse well. Add green pepper and onion to beans. Mix other ingredients and add to bean mixture. Mix well. Let set overnight in refrigerator.
Preheat oven to 325°. Grease and flour 2 loaf pans.
Brown and drain sausage. Mix with other ingredients and shape into small balls. Bake at 400° for 15 to 20 minutes.
Heat oven to 325°. Flour 9 x 13 x 2-inch pan. Add all 4 items to pan in layers. Bake about 40 minutes until done.
Brown beef, onion, green peppers and celery in a skillet. Drain fat. Add seasoning and sauce. Cut potatoes 1/2 lengthwise. Scoop out and reserve shells. Mash potatoes and combine with meat mixture. Fill shells and sprinkle top with cheese. Bake at 400° for 15 minutes.
Mix dry and keep in airtight container. Mix 2 heaping teaspoons in 1 cup hot water for cool evenings. For cold symptoms, asthma or sinus conditions. Will warm you up, soothe a sore throat and clear congested lung or nose. And is full of vitamins and sunshine.