HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except sugar and water in a blender. Note: To keep blender from overflowing, divide this mixture into 2 blendings; set aside. Mix in saucepan 1 cup of sugar and 2 tablespoons of water. Place saucepan over medium-hot burner and stir gently until evenly browned. Spread glaze over bottom and side of an 11 x 7 x 2-inch pan. Pour flan mixture over the glaze. Place pan in a large pan containing water. Bake 1 hour in a 250° oven. Let cool completely. Cut into squares and place on serving plate. Drizzle remaining glaze over top. Keep refrigerated until time to serve.
In stock pot saute beef in 1/4 pound butter. Add water, salt, pepper, garlic powder, bouillon cubes, poultry seasoning, and worcestershire sauce.
Mix rice, milk, sugar and salt in double boiler and cook 1 hour and 15 minutes. Sprinkle gelatin over pineapple and let stand 15 minutes. Put into rice mixture. Stir in coconut and flavorings. Refrigerate 1 hour. Fold in Cool Whip and refrigerate overnight. Delicious.
Cut squash and cook until tender. Drain. Thoroughly mix all ingredients, reserving half of crumbs for topping. Sprinkle a few seasoned crumbs over the top. Cook at 350° until bubbly.
Prepare enough apples to fill 13 x 9-inch baking pan 3/4 full. Finely chop graham crackers. Stir together crumbs, sugar, oats, flour and spices. Add butter. Mix well. Spoon mixture over apple slices. Bake in a 350° preheated oven for 30 to 35 minutes or can be microwaved on High for 12 to 15 minutes, turning dish 1/4 turn after 6 minutes. Cool slightly. Great served with whipped cream or ice cream.
In mixing bowl, beat eggs until frothy. Add sour cream, milk, salt, mustard, cayenne and blend well. Drain crabmeat, break up and remove all cartilage. Add to egg mixture. Add cheese, chives and lemon juice and mix well. Pour mixture into unbaked pie shell and bake at 425° for 15 minutes. Turn heat down to 350° and bake another 30 to 40 minutes until a knife inserted near the center comes out clean. Serves 6.
Drain oranges and chunk pineapple juice. Mix juice with vanilla pudding. Cook until thickens.
Roll pastry on floured surface into 12 inch circle; transfer to ungreased cookie sheet. Combine flour and Equal; sprinkle over peaches and toss. Arrange peaches on pastry, leaving 2 inch border around edge of pastry. Sprinkle peaches lightly with nutmeg. Bring pastry edge toward center, overlapping as necessary.
In a large bowl mix dry ingredients. Add oil, eggs, carrots, pineapple, raisins, nuts and vanilla. Mix until all ingredients are moistened.	Then stir for 5 minutes longer. Bake in 9 x 9-inch	cake pan at 355° for 40 to 50 minutes or until cake leaves the side of pan.
Season as you like. Put in crock-pot until done. The next day it's great!
Whip the cream cheese and sour cream with mixer; add rest of ingredients. Roll into ball and chill.
Brown meat on all sides in a Dutch oven. Add onions, cloves, salt, pepper, brown sugar and 1 cup of cider. Bring to a boil. Simmer for 3 hours. Soak prunes and apricots in cold water to cover for 2 hours. Drain fruits; add to meat with remaining cider. Simmer 45 minutes to 1 hour. Remove meat to platter and slice. Arrange prunes on one side and apricots on other side of meat. Gravy may be thickened slightly and poured over meat.
Mix all ingredients together. Refrigerate four hours before serving. Makes a large portion. This is good with all raw vegetables or any kind of chips.
Put all ingredients together in a large kettle. Mix well. Heat just to boiling. Do not boil because the corn will shrivel. Stir real good and, when hot, put in heated jars and lids and seal.
Beat eggs, sugar, flour and syrup, then add butter, vanilla and peanut butter. Mix well and pour into unbaked pie shell. Bake at 400° for 15 minutes, then turn oven down to 350° and bake for 25 minutes.
Place peas in small casserole dish. Pour soup over peas. Mix crackers with melted margarine. Cover peas with mixture. Bake at 350° for 30 minutes or until top is browned.
Combine together in casserole dish. Bake at 350° for 1 hour.
Heat oven to 350°. Remove skin from chicken, if desired. Arrange in a baking dish and place in oven. Combine remaining ingredients in a bowl. Add about 1 1/2 to 2 cups of hot water to mixture. Let stand while chicken cooks, stirring once or twice to combine flavors. After 1 hour pour mixture over chicken and continue cooking for 15 minutes. Put chicken on platter and serve sauce in a bowl.
Add the corn muffin mix after mixing the other ingredients. Put in a 13 x 9-inch pan. Bake at 350° for 30 minutes.
In very large deep pan crumble breads. (I use the food processor for making bread crumbs.) Add onion, celery and butter. Heat squash and liquid almost to boiling. Add eggs to first mixture and gradually add squash and liquid until you get "dressing" consistency and stir until butter melts. Add pepper. This really makes a lot. I usually cook 1/2 and freeze the other half. Cook in Pyrex dish at 350° for about an hour. My mom created this recipe and out family really likes it.
Drain pineapple. Drain oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and walnuts. Mix sour cream and sugar. Stir into fruit mixture. Chill. Makes 4 to 6 servings.
Blend garlic in processor to coarse paste, stopping occasionally to scrape down side of bowl. Heat oil in large heavy saucepan over low heat. Add garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes. Add stock, wine and potato and bring to boil. Reduce heat and simmer 30 minutes. Puree soup in blender in batches. Return to saucepan, add milk and cream and bring to simmer. Season to taste with salt and pepper. Serves 16. If soup is very thin, simmer until thickened to desired consistency. Ladle into bowls and serve.
In large skillet, cook bacon or sausage and onion in 3 tablespoons butter or margarine until onion is tender, but not brown. Add eggs and scramble just until set. Fold mushrooms and cooked eggs into Cheese Sauce. Turn into a 12 x 7 x 2-inch baking dish. Combine remaining melted butter, crumbs and paprika; sprinkle atop eggs. Cover; chill until 30 minutes before serving (can refrigerate overnight). Bake, uncovered in a 350° oven for 30 minutes. Makes 10 servings.
Drain juice from pickles and discard. Put pickles in a bowl. Heat together remaining ingredients until sugar dissolves. Pour over pickles and stir with wooden spoon. Leave at room temperature until cool. Pack in jar and refrigerate for several days. Delicious!
Put together in bowl, oatmeal, sugar, flour and cinnamon. Pour melted butter over this and mix well. Spread over apples or applesauce which has been placed in pan or casserole dish. Bake 40 minutes at 350°.
Beat eggs, mix sugar and flour together to keep down lumps. Add sugar and flour mixture to well beaten eggs. Add pineapple juice and butter. In a saucepan cook to a cream sauce. Pour over pineapple and bake at 300° for about 20-25 minutes or until slightly brown on top.
Combine ingredients except oil. Mix well. Pour 2 inches of salad oil into saucepan or frying pan. Heat to 375°. Drop batter by tablespoons 4 or 5 at a time into the hot oil. Fry 3 or 4 minutes or until golden brown. Serve immediately. Makes 24 puffs.
Prepare and bake cake mix as directed on package for 10 x 4-inch tube pan. Cool and remove from pan as directed. Cut cake horizontally into 3 layers. Stir strawberries and milk into 1 1/2 cups of the whipped topping in large bowl. Place 1 cake layer on serving plate. Spread with 1/2 of the strawberry mixture. Repeat layers, ending with top of cake. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Garnish top and sides of cake with strawberries.
Generously season ribs with Cavender's seasoning. Spray ribs with apple juice and pineapple juice. Grill each side of ribs for 10 to 15 minutes. Put ribs in oven, pouring remaining liquid over ribs. Bake at 400° for about 1 1/2 hours.
Sift flour, baking soda and salt together. Mix oleo and chocolate. Mix all together and bake at 375° for 30 minutes.
Cream together shortening and sugar. Add eggs, one at a time and beat thoroughly. Sift remaining dry ingredients together and alternate, adding to the creamed mixture, the buttermilk, bananas and dry ingredients. Add nuts. Grease and flour Number 303 cans; fill 2/3 full and bake at 350° for about 45 minutes.
With cream cheese at room temperature, add prepared cucumber, onion, salt and about 1/4 cup mayonnaise. Mix very well, adding more mayonnaise, if needed. Prepare bread; flatten each slice of bread with a rolling pin. Spread each slice with a moderate amount of filling. Roll up like a jellyroll. Roll each in melted oleo, then in ground peanuts. Makes 2 to 3 dozen.
Brown sausage and drain off fat. Stir in with other ingredients in a 3-quart casserole. Cover and bake at 350° for 1 1/4 hours.
Combine 1 cup of the strawberries, 3/4 cup of the sugar and 1 cup of water in a saucepan. Bring to a boil and cook 5 minutes on medium heat. Remove from heat and mash strawberry mixture along with remaining 1/4 cup of sugar and the salt. Return to heat and cook, stirring constantly, until thickened. Add food coloring and stir. Cool. Slice remaining strawberries and place in the cooled pie shell. Pour cooled strawberry filling over the fresh berries. Refrigerate until serving time, the top with whipped cream.
Beat butter and cream cheese until smooth. Add flour; mix until a soft dough forms. Cover; chill at least 1 hour or overnight. Shape dough into 1 inch balls. Place balls into cups of ungreased deluxe mini-muffin pan. Dip mini-tart shaper in flour; pressing into dough to form tart shell.
Dissolve jello and cool. Mix cream cheese, sugar and pineapple. Add to jello and nuts. Mix. Whip Dream Whip according to directions and fold into mixture. Refrigerate to set.
Mix all together in a large bowl. Chill. Coconut or nuts may be added.
Mix first 4 ingredients together in a casserole dish. Melt margarine and mix the crumbled bread to coat. Spread bread on top of pineapple mixture. Bake at 350° for 30 minutes in a 1 1/2-quart casserole dish.
Combine flour, 1/2 cup sugar, baking powder, salt and nutmeg in a large bowl. Make a well in center of mixture. Combine milk, oil and egg; add to dry ingredients, stirring until just moistened.
Mix vanilla wafers, 2/3 cup peanuts and melted butter. Pat in a 9 x 13-inch pan. Bake in oven at 350° for 10 minutes. Cool.
Drain carrots and place in heavy pan. Pour melted butter over them. Sprinkle sugar on top. Cover, bring to boil and simmer until sauce is syrupy.
Sift flour, baking powder, salt, nutmeg and 1/2 cup sugar. Cut in shortening until mix is fine. Mix egg, milk and apple; add to dry ingredients at once. Mix quickly and thoroughly. Fill greased muffin tins 2/3 full. Bake at 325° to 350° for 20 to 25 minutes until lightly browned. Mix 1/3 cup sugar and cinnamon. Roll muffins in mixture. Makes 12 muffins.
Combine artificial crab meat, bread crumbs, onion and parsley. Stir in milk, egg, Worcestershire sauce	and lemon juice. Mix well. Shape into 8 patties and pan-fry.
Mix with beater. Refrigerate for 1 hour or so. Serve with fresh fruit (honeydew melon, watermelon, cantaloupe, grapes or strawberries).
Boil juice, vinegar and sugar for 2 to 3 minutes. Pour over beets. Cool and put in refrigerator to chill.
Stem green beans; pack uniformly in hot, sterilized jars (wide mouth). To each pint add 1/8 teaspoon red pepper, 1 clove garlic and 1 head dill. Heat together water, salt and vinegar. Pour over beans in jars. Seal at once. Process in boiling water bath (212°) 5 minutes. Makes 4 pints.
In saucepan, mix together the sugar, syrup, half and half and salt; let rest about 20 minutes to dissolve sugar. Place on heat; quickly bring to a boil. Boil to almost the soft ball stage, about 230° on a candy thermometer. Remove from heat. Stir in pulp and butter or margarine. Return to heat; boil, stirring constantly, until the soft ball stage or 240°. Set aside until partially set. Beat until mixture shows signs of hardening. Pour into buttered dish. Mark into squares when cool.
Cream butter and sugar until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients. Mix well. Put on floured board and work in additional flour until dough can be rolled out easily. Divide dough and roll out to 1/8 inch thick. Cut with cutter, place on ungreased baking sheet and bake at 400° for 8 to 10 minutes or until edges are lightly browned. Yields: 3 dozen.
Melt chocolate. Beat 4 eggs, 1 cup sugar and 2/3 cup oleo together. Combine with chocolate. Mix flour, baking powder and salt together with nuts. Combine with above ingredients. Bake in 11 x 13-inch pan 33 minutes at 350°. May frost with chocolate icing.
Mix Jell-O and lemon yogurt together; stir until mixed well, then add Cool Whip and mix well. Put in pie shell and chill.
Mix flour, sugar, allspice and cinnamon. Cut in butter until mixture resembles coarse meal. Stir in eggs and water, mixing well. Dough will be stiff. Chill until you can handle dough, about 1 hour. Roll onto lightly floured surface to 1/8-inch thickness. Cut out with desired cookie cutters. Bake on ungreased cookie sheet at 400° for 7 to 8 minutes or until edges are light brown. Cool. Decorate as desired with confectioners sugar icing, colored sugar or candied fruits. Makes about 9 dozen cookies.
Use enough water and salt in proportion given to cook the zucchini, about 8 to 10 minutes or until tender. Cool slightly. Cut each in half lengthwise. Spoon out pulp and chop coarsely. Place cut side up in ungreased baking dish. Cook and stir onion in margarine until tender. Add chopped pulp, green pepper, pimento and stuffing mix. Fill the zucchini with the mix. Sprinkle each with 1 tablespoon cheese. Bake, uncovered, at 350° until hot and cheese is melted, 25 to 30 minutes.
Mix butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Return to heat and stir until thick and smooth. Remove from heat and stir in sour cream and onion. Put beans in 1 1/2-quart casserole. Pour sauce over them, stirring to mix. Top with Swiss cheese, then crumbs. Bake 20 to 25 minutes at 325°.
Melt butter. Stir in flour. Cook and stir for 1 minute over medium heat. Gradually add milk. Cook and stir until thick and smooth. Stir in cheese until melted. Stir in onion, garlic, salt and pepper. Cook 1 to 2 minutes. Grease rectangular Pyrex/glass casserole pan. Layer half of the sliced potatoes in the pan. Pour half of the sauce over the potatoes. Layer remaining potatoes over sauce. Pour remaining sauce over potatoes. Cook for 50 to 70 minutes in 400° oven.
Cream together the flour, salt and margarine. Stir in the baking powder and currants. Add eggs and milk. Turn into an oiled 8 x 4-inch pan and bake at 350° for 45 to 60 minutes.
Gently crack the hard-boiled eggs. Put the cracked eggs in a small bowl or cup of Kool-Aid. Cover bowl with Saran Wrap and refrigerate for 24 hours. Take eggs out of bowl and remove egg shells. The eggs will have a marbled look and taste like Kool-Aid.
In skillet, in 1 Tablespoon hot oil, cook chicken for 10 minutes or until browned. Remove. Pour off fat.
Add 1/3 to 1/2 c. of lemon juice to the condensed milk, depending on taste and desired tartness. Mix together with a spoon until well blended and pour into pie crust. Chill in refrigerator to set and top with whipped cream.
Unroll dough and press seams together on 15 x 11 inch baking pan. Bake 350 degrees for 8 - 12 minutes. Cool. Combine cream cheese, sour cream, mayo, dry dressing. Mix in onion. Spread onto cooked crust. Sprinkle vegetables over cream mixture. Top with shredded cheese.
Beat eggs to blend. Add oil, sugars and maple flavoring. Continue beating until light and foamy. Using spoon, lightly stir in zucchini. Combine flour, wheat germ, soda, salt and powder together. Stir in gently. Add walnuts. Stir once more gently. Put in greased pans. Bake at 350° for 30 to 40 minutes.
Mix ingredients together thoroughly. Shape into oblong patties. Grill 8 to 10 minutes on each side or until cooked thoroughly. Serve in hot dog rolls. This is a delicious alternative to hot dogs. Makes about 8 veal dogs.
Trim ham and place in crock-pot. Add remaining ingredients. Cover and cook on high for 1 hour, then on low for 6 hours.
Mix all ingredients except Chinese noodles. Pour into casserole dish and bake at 400° about 25 minutes. Sprinkle noodles on top of casserole and bake 5 more minutes.
Put all ingredients into a blender bowl in the order listed. Blend on low speed until a rough texture is acquired and ingredients are mixed or mash ingredients together with the tines of a fork until you achieve the coarse texture you may prefer.
Layer items in a 9 x 13-inch pan in order given. Ice with mayonnaise. Sprinkle with Parmesan cheese (optional). Refrigerate 12 to 24 hours. Stir before serving.
Wash Swiss chard well. Let 3 cups of water with 1 tablespoon of salt come to a boil. Put Swiss chard into boiling water. Cover and let cook until tender. Remove and let drain. Saute garlic, onion and oil. Add Swiss chard and add salt to taste. Let simmer for 5 minutes, then add kidney beans. Also add about 1/2 cup water. Sprinkle Romano cheese. Let simmer for another 5 minutes.
Sift dry ingredients together. Beat together milk and eggs. Beat in melted butter. Add to dry ingredients. Stir in remaining ingredients. Mix thoroughly. Pour into a greased 8 or 9-inch square pan. Bake 30 minutes at 400°.
Cream oleo and sugar; add flour, vanilla and nuts. Roll into balls. Bake 25 to 30 minutes at 350° on ungreased cookie sheet. Roll in powdered sugar before completely cooled.
Mix together well pineapple with juice and jello. Put in microwave for 2 minutes to blend. Let cool, then add buttermilk. Place in refrigerator until it starts to set. Blend in Cool Whip and pecans. Pour into large Pyrex dish. Leave in refrigerator until set.
Press crescent rolls into a 15 x 10 x 1-inch baking sheet to form a crust. Bake at 350° for 12 to 15 minutes.
Place all dry ingredients in cake pan and mix with fork. Make "wells" throughout. Add oil, vinegar and vanilla into "wells." Mix with fork. Add cold water and mix. Bake 35 to 40 minutes at 350°. DO NOT OVERBAKE AND MIX WITH A FORK, DO NOT USE A SPOON.
Allow cream cheese to soften. Add all ingredients and mix well. Shape and chill. Serve with crackers.
Combine first 3 ingredients. Heat until cheese melts. Add remaining ingredients and place in casserole dish. Put in a 350° oven for 30 minutes.
Sift dry ingredients into bowl; make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir until dry ingredients are moistened. Add blueberries. Fill greased muffin pans 2/3 full. Bake at 400° for 25 minutes. Yields 12 muffins.
Mix all ingredients together and pour into a 9 x 13-inch pan. Bake at 350° for 45 minutes.
Mix all ingredients together. Grease cookie sheet. Bake at 325° for 10 minutes.
Brown bacon pieces. Drain all but 1 tablespoon of grease off bacon. Add all of the other ingredients. Saute until done. Done when eggplant turns transparent.
Using a food processor, chop tomatoes until juicy, with a few chunks. Chop onion slightly and add to tomatoes. Chop bell pepper slightly and add to tomato and onion mixture. Add garlic salt and oregano; stir. Use to top tacos or any dish you'd like to spice up!
Bake Mexican cornbread. Cool; crumble. Blend Ranch dressing mix and mayo in separate bowl and then add to crumbled cornbread. Toss in remaining ingredients. Refrigerate for at least 3 hours and serve cool.
Wash beans and leave in water to soak 8 hours or overnight. Bring to boil and cook until tender. Mix mustard, salt, pepper, sugar, molasses, vinegar and chili sauce. Add to beans; add onion. Cut salt pork into slices; scald with hot water. Drain and add to beans. Bake at 375° for approximately 4 hours. Add more boiling water during cooking if beans seem dry.
Bring to a boil 2 cups of water to melt jello. Mix all ingredients together. Blend strawberries and bananas in blender; pour over the other mixture and stir well.
Preheat oven to 400°. Oil iron Pyrex. Combine the corn meal and flour in a large bowl. Mix the milk, butter and eggs in medium-size bowl. Stir the milk mixture into the corn meal mixture just until moistened. Pour batter into the prepared pan. Bake until golden brown, 35 to 40 minutes or until firm. Let cool, then turn out on plate.
Cream butter and sugar. Add egg yolks, one at a time, and beat well after each addition. Sift together sifted flour, salt and baking powder; add alternately with milk. Add lemon extract and lemon rind. Last, fold in the stiffly beaten egg whites. Bake at 350° in loaf pan for 45 minutes.
Place 2/3 cup sugar and 1 teaspoon cinnamon in plastic bag. Cut each biscuit in quarters. Place a few at a time into sugar mixture, coat well. Place biscuits in Bundt pan. Melt the oleo, brown sugar and cinnamon together. Pour over biscuits. Bake at 350° for about 25 minutes. Cool 15 minutes and turn upside down on plate and enjoy!
Mix all ingredients. Pour into paper cupcake liners in 2 1/4-inch muffin tins. Freeze. After frozen, store in a plastic Ziploc bag.
Simmer everything together for approximately 30 minutes. Add cooked spaghetti and serve.
Drain tomatoes and chilies and place in a colander over a bowl. Reserve 1/3 cup liquid. Set both tomatoes and liquid aside. Heat oil in a medium saucepan over medium heat. Add onion and garlic; saut 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid and chili powder; bring to a boil. Add processed cheese, reduce heat and simmer for 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tortilla chips. Makes 14 servings.
Cut potatoes in half lengthwise. Bake at 350° for 30 minutes. Scoop out some of the center and put shells. Bake in for about 15 minutes more. Brown the ground beef. Drain excess oil and add taco seasoning mix according to package directions. Add the chopped onions. Put beef mixture into potato shells. Top with favorite shredded cheese and put back in oven long enough to melt cheese. Serve with sour cream, taco sauce, etc., as desired.
Combine first 3 ingredients in a Dutch oven. Add cloves, apple and orange slices to juice mixture and bring to a boil. Reduce heat and simmer 10 to 15 minutes. Remove from heat and let stand about 5 minutes. Yields 2 quarts. This is great when you have a cold or the flu.
Combine dry ingredients, then add the rest. Mix together until smooth. Pour into ungreased 9 x 13-inch or 2 cake pans. Bake at 350° for 35 to 40 minutes. Cool. Frost.
Rinse beans in running cold water; discard any stones or shriveled beans. In 6-quart saucepan over high heat, heat beans and salt in 8 cups water to boiling. Boil for 3 minutes. Remove saucepan from heat; cover and let stand 1 hour. Add ham bone and remaining ingredients. Over high heat, heat to boiling. Reduce heat to low; cover and simmer for 1 hour, or until tender, stirring occasionally. Discard bay leaves. Remove ham bone from soup to cutting board. Cut meat from bone into bite size pieces. Return cut up meat to soup; discard bone. With slotted spoon, remove 1 cup beans to small bowl. With fork, mash beans. Return to soup; mix well. Makes 8 main dish servings.
Grease and flour 1 (8-inch) square Pyrex dish. Can double recipe and use an extra large rectangular glass Pyrex dish. Bake cake per instructions on box. While cake is baking, mix in a 4-cup measuring cup the Eagle Brand milk with Coco Lopez cream of coconut milk.
Boil potatoes in skins until done. Cool, peel and dice. Dice onion and mix. Add celery seed and salt to taste. Beat eggs in top of a double boiler. Mix flour, sugar and salt and add to eggs, stir often. Gradually add vinegar to this mixture. Cook over slow boiling water, stirring constantly to avoid lumps. Cook until thickened and remove from heat; add milk and butter. Mix well. Pour over diced potatoes and chill for a few hours.