HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pudding per directions on box. Add eggs, sugar, half and half and vanilla. Pour into ice cream maker. Add whole milk to finish.
Cook and dice potatoes and eggs. Mix with mayonnaise and onions. Salt and pepper to taste. Serves 125 people.
Wash beans and soak overnight in water 2-inches above beans. Cook in same water until done. Do not drain. Add tomatoes and simmer for 5 minutes. Saute green peppers in salad oil for 5 minutes. Add onions and cook until tender, stirring often. Add garlic and parsley. Melt butter in large skillet and saute meat for 15 minutes. Add meat to onion mixture and stir in chili powder and cook 10 minutes. Add this to beans and the spices. Simmer covered for 1 hour. Cook uncovered for 30 minutes. For even better chili, simmer very slowly all day. Add a little water as needed.
Cook soup according to package directions. Add tuna and cook 1 more minute. Serve with grated cheese or croutons.
Combine softened cream cheese, mayonnaise and milk, mixing until well blended. Stir in remaining ingredients. Chill. Serve in cabbage shell with vegetable dippers.
Mix all ingredients and blend well. Put in greased pan. Bake at 350° for 30 minutes. Cut in squares. Remove from pan while hot.
Pat stuffing into greased casserole. Top with shredded chicken. Add crumbled broccoli. Top with chicken and celery soup. Top with bread crumbs. Sprinkle with Parmesan cheese. Bake for 30 minutes at 350°.
Drain juice from cherries. Add enough water to make 2 cups of liquid. Add cornstarch; cook until clear. Remove from fire. Add Jell-O, sugar, pineapple, cherries, food coloring, bananas and nuts. Pour into baked pie shell and chill. Serve with whipped topping.
Mix at high speed the sugar and oil. Add eggs, one at a time. Beat for 1 minute after each egg. Add sifted ingredients and mix with a large spoon. Add cut up apples, nuts and vanilla. Bake in a greased and floured tube pan 1 hour at 350°. Have all ingredients at room temperature.
Bring milk to boil; add Crisco. Stir until dissolved. Cool to lukewarm. Put sugar, yeast and salt in large mixing bowl. Add lukewarm water. After mixture is dissolved, add warm milk and eggs plus half of the flour. Beat well with mixer. Add rest of flour and mix well with dough hook on mixer. Cover and place in the refrigerator overnight. Shape into 24 balls and place in a greased 11 x 14-inch pan. Let rise until soft to touch. I use RapidRise yeast for best results. This is a rich sweet dough that is great for pecan or cinnamon rolls.
Mix marinade and pour over carrots, onion and peppers. Let stand 24 hours. Drain before serving. Serves 12. Keeps well refrigerated in covered container.
Mix all ingredients together in electric mixer for 2 minutes. Bake in lightly greased loaf pans for 50 to 60 minutes in 350° oven. Makes 2 loaves.
Saute garlic, celery and onion in the margarine. Add carrots, juice, potatoes and rice. Rinse lentils and mix all together. Bring to a boil. Stir, cover and simmer until tender. If desired, stir in corn for last 20 minutes.
Grease a 9 x 13-inch pan. Preheat oven to 350°. Spread the pineapple with juice in pan. Spread the cherry pie filling next. Sprinkle the dry cake mix over the filling. Sprinkle the nuts next. Cut up the butter; scatter over the top. Bake for 1 hour.
Brown chopped onion. Add ground meat and continue browning. Add rice, parsley, salt, pepper, oregano and basil; stir to blend. Add canned tomatoes with liquid. Simmer until rice is partially cooked (10 minutes); stir constantly. Remove from heat and cool slightly. Wash peppers; slice off tops (reserve for covers). Remove seeds. Place peppers into boiling water and parboil for 5 to 10 minutes; cool. Stuff peppers with filling and place in a deep pot. Add boiling water to cover peppers 3/4 way up. Add tablespoon of butter; cover and cook over low heat until rice is tender, about 30 minutes. Serves 4.
Dissolve yeast in warm water; let stand for 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, baking powder, salt, baking soda and sugar; cut in shortening with a pastry blender until mixture is crumbly. Make a swell in center of mixture; add reserved yeast mixture; stir just until dry ingredients are moistened. Turn dough out onto a lightly floured work surface, and knead lightly 3 or 4 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place, free of drafts, for 30 minutes. Bake at 400° for 10 to 12 minutes or until biscuits are lightly browned. Makes 3 1/2 dozen.
Cook chicken. Use broth to cook spaghetti until tender. Mix pepper, French fried onion rings, pimento and soups with spaghetti. Add chicken and some of the cheese, leaving some for the top. Add mushrooms and celery. Put in baking dish and cover with cheese. Bake at 250° for 1 1/2 hours.
Dissolve the yeast in the warm water. Scald the milk. Add sugar, shortening and salt. Cool to lukewarm. Add yeast and eggs. Stir in flour. Let rise 1 1/2 hours. Stir down. Let rise a second time. Roll out and cut with cutter. Fold over. Bake 15 minutes at 400°.
In heavy pot*, melt shortening. Coat meat lightly with flour, salt and pepper. Brown meat on each side in hot fat over medium-high heat. Sprinkle onion over top. Pour in chili sauce and 2 to 3 cups water to cover. Simmer, covered, at least 3 hours.
Preheat oven to 400°. Combine all ingredients in large bowl and mix together well. Bake in a 3-quart casserole dish or baking pan for 45 minutes to 1 hour (uncovered). Stir every 15 minutes.
Combine all ingredients and puree until smooth. Add and toss with pasta and veggies.
Preheat oven to 350°. Add oatmeal to water and set aside to cool. Cream the shortening, sugar and eggs. Add oatmeal and beat until fluffy. Add dry ingredients sifted together. Add flavoring. Bake in greased shallow pan, 13 x 8-inches, 45 minutes to 1 hour. Add topping to cake and brown for about 10 minutes. This is a moist cake and keeps well. Serves 20.
Cut potatoes in half; place as one layer in greased 10 x 6-inch glass dish. Drain apricots, keep 1 cup syrup. In saucepan, combine sugar, cornstarch, salt, cinnamon, orange peel and syrup. Cook, stirring, on medium heat until it boils. Boil 2 minutes. Add apricots, butter and nuts. Pour over potatoes. Bake, uncovered, about 25 minutes at 375°.
Brown hamburger and onion. Add salt and pepper. Spread in cake pans. Beat milk, eggs and Bisquick until smooth. Pour over meat. Bake at 400° for 25 to 30 minutes. Top with pizza sauce and cheese; bake 5 to 10 more minutes.
Combine all ingredients together (except raisins and nuts) with a mixer until well blended. Then add nuts and raisins. Pour into 3 greased loaf pans and bake at 350° for one hour.
Mix together potatoes, egg, onion and flour. Drop a spoonful in a skillet of hot grease. Pat with a spoon to flatten. Brown on both sides.
Cook all vegetables in the water in a large, covered saucepan for 15 to 20 minutes or until tender. Add seasonings. Add milk to the flour and blend. Then add to vegetable mixture and cook to thicken. Add cheese and stir until melted.
Saute onion in butter (do not brown). Add flour, Worcestershire sauce, salt and pepper to onion in butter. Add half and half and cook over low heat. Stir constantly until thick. Remove from heat and add the crabmeat and wine. Top with pat of butter when ready to serve. Serves 6 to 8.
Combine peanut butter and powdered sugar. Chill and prepare dough. Cream butter and sugar; add egg and vanilla. Beat well and blend in flour, cocoa and salt. Shape into balls, using half teaspoonful for each. Flatten each ball and place 1/4 teaspoonful of peanut butter mixture in center. Shape dough around filling, pressing to seal. Pinch ends and centers of cookies to form "peanuts". Bake at 325° for 13 to 15 minutes. Roll warm cookies in powdered sugar.
Soften cheese and margarine to room temperature. Add remaining ingredients and beat in electric mixer until light and fluffy; will resemble whipped cream. Stack 3 slices of bread, removing crust. Spread cheese mixture between slices and cut into fourths. Three slices of bread will make four small squares. Frost squares with cheese, leaving bottoms uniced. Freeze on a cookie sheet and then remove to storage container. Bake frozen on a cookie sheet at 350° for 15 to 20 minutes or until lightly browned. Serve immediately. If you do not wish to freeze, chill in refrigerator overnight before baking.
Fry pork chops without grease until brown. Mix other ingredients. Place pork chops on top in a covered casserole. Bake at 350° for one hour.
Brown beef, onion and pepper. Cook macaroni according to directions. Add all ingredients to meat. Pour in ungreased casserole dish. Top with slices of cheese. Cover and bake at 350° for 30 minutes.
Brown ground beef in oleo in skillet. Put all ingredients in crock-pot. Cook on high for 30 to 45 minutes.
Cut each chicken wing at joints to make 3 pieces; discard tips. Cut off and discard excess skin. Place chicken in shallow glass or plastic dish. Prepare Hoisin-Ginger Marinade. Pour marinade over chicken; turn to coat with marinade. Cover and refrigerate 1 hour.
Mix the first 3 ingredients and press into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Prepare Dream Whip. Add cream cheese and powdered sugar. Mix until smooth and pour over cooled crust. Spread pie filling over top of cheese mixture and refrigerate at least 2 hours before serving. Store leftovers in refrigerator.
Preheat oven to moderate 375°. Stir together the cornstarch and soy sauce in a saucepan. Stir in apricot preserves, sugar, vinegar, garlic, ginger and pepper. Cook over medium to high heat until thick and bubbly (2 minutes). Remove from heat. Stir in orange juice and brandy. Place chicken, skin side down, in a shallow 3-quart baking dish. Pour sauce over top. Bake in preheated oven for 30 minutes. Turn chicken pieces; baste with sauce. Bake additional 30 minutes, or until tender.
Peel the sweet potatoes and cook them in boiling water until they are soft. Pour off any water that is left. Put the sugar and unsalted butter in with the sweet potatoes and mash them all together either with a potato masher or a spoon.
Spread the peanut butter on the celery. Place 4 to 5 raisins in a row on top of the peanut butter. Serves 4 with 106 calories each.
Preheat oven to 325°. Grease a loaf bread pan. Sift flour, then measure 3 cups. Add the other dry ingredients to the flour. Beat the egg in a mixing bowl. Add the sour milk and sugar. Mix. Add the dry ingredients into the egg mixture. Add the nuts. Beat until well mixed. Pour into a greased bread pan. Bake at 325° for 1 hour or until done. Variation: Add dates, raisins or bananas.
Preheat oven to 350°. In a large bowl beat butter and sugar with mixer until creamy. Beat in egg, vanilla and banana.
Mix first 5 ingredients together; add meat, mushrooms, onions, carrots, celery and potatoes. Put in 2-quart casserole dish and bake at 350° for 30 minutes. Stir and then cook for another 30 minutes to 1 hour or until potatoes and carrots are tender.
Soften cream cheese at room temperature for about 2 hours. Beat softened cream cheese and sugar; mix in peanut butter. Whip cream until very stiff and fold into other ingredients carefully, a little at a time. Chill. Spoon into individual graham cracker crusts and top with Reddi-Wip at serving time. Garnish with shaved chocolate or chocolate sprinkles, if desired. This recipe does 6 individual crusts nicely.
Combine all ingredients; mix well. Drop by spoonfuls into 1/2-inch hot oil until done. Sure good!
Soak beans overnight. Cook beans until soft. Mix the rest of the ingredients together. Cook a few minutes, then add to soft beans and mix well. Put in jars and seal. Cold pack 1 1/2 hours.
Assemble all ingredients in slow cooker. Cook on low heat for 7 hours or until meat and vegetables are tender.
Clean, wash and cut meat in serving size pieces. Place meat in heavy saucepan, covering with cold water and 1/2 teaspoon salt. Soak for 30 minutes. After soaking, place saucepan and its contents on medium-high heat and boil for 30 minutes. After boiling, drain liquid from meat. Return to burner and cover the meat with water again, adding 1 to 2 bay leaves and 2 tablespoons of lard or a small piece of salt pork. Cook until tender. Remove meat from cooker and place in baking dish. Sprinkle with salt and black pepper and bake at 400° until brown.
Boil potatoes with skins on; peel and thinly slice. Boil eggs; chop coarsely. Fry bacon slices and drain. In bacon fat, saute onion and celery until golden brown. Blend in flour, sugar, salt, dry mustard, celery salt and pepper; cook over low heat, stir until smooth and bubbly. Remove from heat and stir in water and vinegar. Bring to a boil, stirring constantly. Boil for 1 minute; crumble up strips of bacon and pour mixture over eggs and potatoes. Mix gently. Let stand until ready to serve. Sprinkle with parsley, if desired. Serves 4.
Pound breasts slightly between sheets of waxed paper. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in a large skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to warm serving platter. Add remaining ingredients to pan and cook for 15 seconds, whisking constantly. Whisk in broth and stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.
Mix the water, cornstarch and several drops of food coloring together in a saucepan. Heat and stir the mixture until it thickens, about 5 minutes. Let it cool. Store in a covered container.
Put meat in large saucepan with all ingredients, except the cabbage. Cover with cold water and bring to a boil, then skim off any scum. Cover and simmer for 3/4 hour. Put in cabbage, trimmed and quartered. Cook for 30 minutes to the pound and serve.
Mix all ingredients and knead. Make into balls about a quarter size. Bake at 300° for 25 minutes. May be served with or without dipping sauces.
Melt butterscotch morsels over hot water. Stir in canned milk until smooth. Great over ice cream.
Mix all ingredients together and set aside, except for 1 tablespoon sugar and 1 teaspoon cinnamon. Fill pie plate 2/3 full with apples. Mix together 1 tablespoon of sugar and 1 teaspoon of cinnamon and sprinkle mixture over apples; spread evenly. Bake at 350° for 40 to 45 minutes
Stir real good, Jell-O, cheese and Cool Whip. Drain pineapple and oranges; stir in.
Mix all ingredients together and pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Crust: Cut margarine into flour. Combine egg yolk, milk and salt; add to flour. Knead well to make a smooth dough. Roll 1/8-inch thick and cut into rounds or squares.
Cut biscuits in quarters and roll in sugar and cinnamon. Place biscuit quarters in Bundt pan. Boil sugar, butter and cinnamon for 1 minute. Pour over biscuits and bake at 350° for 30 minutes.
Scrub the potatoes and prick with fork several times. Microwave on High for 12 to 15 minutes. Rearrange them halfway through cooking. Let potatoes stand 5 to 10 minutes. In small microwavable bowl, heat chili until bubbly hot. Place a potato on individual serving plate. Cut an X in each potato. Squeeze to push pulp out. Top potatoes with chili, cheese, lettuce and salsa or tomato sauce.
Mix all dry ingredients thoroughly. Add eggs, vanilla and oil. Stir well and drop by teaspoon onto cookie sheets. Bake at 375° for 6 to 8 minutes.
In a bowl, beat eggs and sugar until light and fluffy. In another bowl, combine flour, cornstarch and baking powder. Add to egg mix. Line a 9-inch round baking pan with wax paper; do not grease sides of pan. Pour batter into pan. Bake at 375° for about 30 minutes. Let cake cool in pan. Loosen around edges with a knife; carefully turn cake out onto rack and peel off paper.
Brown and drain fat from 2 meats. Melt cheese in microwave. Crush tomatoes and chilies in blender to a fine liquid. Combine all ingredients over heat. Serve with tortilla chips.
Combine meat loaf mix and hot water; let stand 15 minutes to re-hydrate. Combine all ingredients and pour into a well-oiled flat loaf pan. Bake in a 350° oven for 45 minutes. Serve with creamed vegetables, mushrooms, tomato or brown gravy.
Mix all of the ingredients. Chill in the refrigerator for 2 hours. Roll in a ball and then roll in pecan pieces until completely coated. Serve with party crackers.
Melt butter; stir in cocoa. Cool. In large mixer bowl combine cocoa mixture with sugar; gradually add cream, vanilla and almond extract, if desired, blending well. Chill until firm. Shape small amount of mixture around almond; form into 1-inch balls. Roll in coating until covered. Cover and chill until firm or freeze up to 4 weeks. Re-roll in coating before serving. Makes about 3 1/2 dozen.
Bring water to boil. Add dry lentils and cover. Simmer 45 minutes until lentils are tender. Remove from heat and drain.
Wet bread thoroughly. Squeeze out water and crumble fine; should equal 2 cups of bread. Mix remaining ingredients, including bread, in large bowl. When thoroughly mixed, make meat balls. Fry in oil. Brown on 1 side, turn and brown on the other side. After spaghetti sauce has cooked, add cooked meat balls and cook for an added 15 to 20 minutes.
Drain the strawberries and pineapple. Use the juice for liquid in preparing the Jell-O. Let the Jell-O partially set up, so you can whip it. (Watch closely so it doesn't set to a firm stage.) Whip Jell-O and fold in the pineapple and strawberries. Then add the heavy whipped cream last. Refrigerate.
Cook broccoli and drain. Add cheese, soup, onion and cheese. Bake at 350° for about 1 hour and 10 minutes before completing cooking process. Crumble crackers on top and finish bake time.
In skillet, cook meat and onion in butter until brown. Stir in flour, garlic, salt and pepper stirring constantly. Reduce heat; simmer 10 minutes. Stir in sour cream and heat through. Serve over noodles.
Mix first 6 ingredients and roll into 1-inch balls. Brown in a small amount of oil. Mix beef consomme and mushroom soup together. Drain meatballs and add to soup mixture. Cover and simmer for 20 to 30 minutes. Serve over rice.
Cut batter in as for pie crust. Bake for 45 to 50 minutes.
Add sugar to shortening and cream well. Add salt, vanilla and unbeaten eggs; beat well. Add sour cream alternately with the sifted dry ingredients. Chill dough. Roll and cut with floured cookie cutters. Place on cookie sheets. Bake until light brown, 10 minutes at 400°.
Mix ingredients in large stock pot. Bring to a boil. Simmer 20 minutes. Process in water bath canner for 15 to 20 minutes.
Melt caramels and milk. Add pecans. Drop by teaspoon onto buttered cookie sheets. Put in freezer 15 to 20 minutes.
Cook all together; add 1/2 teaspoon cinnamon and 1/4 teaspoon cloves. Divide into 2 (9-inch) pie shells and bake at 425° for 20 minutes and then reduce heat to 375° and bake until brown.
Arrange apples in pie crust. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with flour. Cut in butter until crumbly. Sprinkle over apples. Top with sprinkles of cinnamon. Bake at 400° for 35 to 40 minutes or until brown.
Cook sausage and drain. In bowl, combine soup, milk, sage, and sausage. Stir in biscuit mix just until moistened. Fill greased muffin cups 2/3 full. Bake at 400° for 15-20 minutes. Makes 2 dozen.
Place all ingredients in mixing bowl. Mix well. Put in 2 loaf pans that have been floured and greased. Bake 1 hour at 350° or until done. While still hot, butter top. Cool. Turn out on rack. Freezes well.
Combine 1/3 cup Parmesan cheese and the next 6 items in a bowl. Stir well; set aside. Stuff each shell with 1/4 cup cheese mixture. Arrange in dish. Pour sauce over shells. Cover; bake at 375° for 25 minutes. Uncover; sprinkle remaining Parmesan cheese and bake for 5 more minutes. Serves 6.
Mix the mayonnaise, sugar and vinegar together. Add the remaining ingredients, mix and refrigerate.
Boil sweet potatoes until done. Peel and set aside. Mash well. Add milk, flavoring, sugar, butter, flour and brown sugar. Mix well. Add potatoes and lastly, add eggs; hand beat eggs. Pour in ready to bake pie shells. Bake 30 minutes at 350°.
Combine flour, baking powder and salt in a large mixing bowl. Cut in shortening until consistency of cornmeal. Combine milk, 1 teaspoon of the Fasweet and the beaten egg. Add to the dry ingredients, stirring only until dampened. Meanwhile, sweeten cherries with remaining Fasweet. Place in a 1-quart casserole and sprinkle with tapioca. Spoon batter over cherries. Bake in a moderate oven (350°) 30 to 40 minutes or until top is golden brown. Serves 8.
Mix together chili, onions and 1 1/2 cups of cheese. Spread about 2 heaping tablespoons of mixture down center of tortilla and roll up. Place in a greased 8 x 8-inch pan as you go. Spread remaining mixture (should be about half of it) over the top, completely covering rolls. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes.
In a large bowl, proof the yeast in 1/4 cup lukewarm water with the sugar for 15 minutes, or until it is foamy; add 1 3/4 cups water, the vinegar and the salt and combine the mixture well. Stir in 5 cups of the flour and combine the dough well. Knead the dough on a well floured surface, incorporating more of the flour as necessary to keep it from sticking, for 10 minutes, or until it is smooth and elastic and form it into a ball. Put the dough in a buttered bowl; turn it to coat it with the butter and let it rise, covered with a plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough; divide it into 3 pieces and roll each piece into a 16-inch rope. Transfer the ropes to a buttered baking sheet; let them rise for 15 to 20 minutes, or until they have almost doubled in bulk and with a sharp knife, make a slash down the center of each one to within 1/2-inch of the bottom. In a small bowl, combine well the mild chilies and the jalapeno chilies and spoon the mixture down the center of the loaves. Cover the chili mixture with the Mozzarella; bake the loaves in a preheated 375° oven for 25 to 35 minutes or until the Mozzarella and the bottom of the loaves are golden and let them cool on a rack. Makes 3 loaves.
Beat flour, Crisco and salt. Add water and wine, mixing well. Flour rolling surface. Form dough into ball and roll out to an 1/8-inch thickness. Take pie pan and hold over dough to get correct measurement. (The key to pie crust is rolling dough one time only.) May need to use spatula to loosen crust from surface.
Cook rigatoni in boiling water; drain. Mix together half and half, ham, butter and Parmigiano. Put in a Pyrex casserole dish (13 x 9 x 2-inch). Scald milk. Melt butter in another pot. Add flour, salt, pepper and nutmeg. Mix well. Add scalded milk. Stir continuously over low heat until it boils. Stir continuously for 5 minutes. Pour over rigatoni. Dot with butter and Parmigiano. Place in the 325° oven for 25 minutes. Serve hot.
Combine can soups with milk. Add cheese and warm until cheese is melted. Add cooked broccoli last. Great for a large number of people.
Brown sausage in medium frying pan; drain well. Set aside. Saute onions in butter in large frying pan. Add chili flakes and Tater Tots. Mash Tater Tots, add sausage and mix well until hot. Crack all eggs on top of mixture and scramble until cooked well done. Do not burn eggs. Serve in heated bowl with warmed tortillas on side with salsa, shredded Cheddar cheese and jalapeno peppers.
Drain fruit; save pineapple juice. Mix pudding with pineapple juice to make a thin dressing. Add fruit and chill.
Drain and rinse the white kidney beans. Remove 1 1/2 cups beans to medium bowl. With potato masher or fork, mash beans until smooth. In 5-quart Dutch oven or saucepot over medium high heat, in hot oil, cook ham, celery, carrots, onion, zucchini, basil and pepper until vegetables are tender and begin to brown, about 15 minutes. Stir in stewed tomatoes, chicken broth, spinach, mashed beans and 2 cups water. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 15 minutes. Stir in remaining beans; heat through. When serving, sprinkle each serving with grated Parmesan cheese, if desired.