HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except bread in a blender or a food processor until smooth, adding water until a desirable consistency is reached. Makes hors d'oeuvres for 10 to 12.
Bring to boil fruit cocktail, crushed pineapple and sugar. Add jello; stir until dissolved. Add cold water. Set until it quivers; add whipped cream and shredded cheese. Set in refrigerator.
Mix all ingredients. Put into a 13 x 9 pan and bake for 1 hour at 325°.
Filling: In medium mixing bowl, blend together Eagle Brand milk, lemon juice, lemon peel and yolks until thickened. Turn into pie shell.
*I often use Polaner ready to use chopped garlic and basil when fresh is not available.
Preheat oven to 350 degrees. Melt the stick of butter in a casserole dish. Add the broccoli, cheese, soup, water, rice, onions, and peppers; mix in casserole with the butter. (Some stores only carry the large jar of Cheez Whiz--in this case use only half of the jar). Add the crumbled Ritz crackers on top. Bake for 1 hour.
Heat oil in a frying pan and saute shrimp about 3 minutes, until pink. Remove from the pan and set aside. Add garlic to the pan and saute a minute or two. Add mushrooms, sauteing 2 minutes longer. Add water chestnuts, bouillon cube, 1 cup water and ginger. Simmer 10 minutes. Make a paste of cornstarch and water. Add soy sauce and pour into the pan. Return the shrimp to the pan and heat until nicely thickened. Serve over rice. Sprinkle with green onion. Serves 4.
Grease bowl. Cook sausage; drain. Lightly butter 1/2 bread and break into small pieces. Add 1/2 cheese. Add sausage. Add last 1/2 bread. Add last 1/2 cheese. Lightly beat eggs with milk; add to casserole. Let set overnight. Add chiles. Cook at 350° for about 1 hour.
Cut beef across the grain into thin slices. Combine 1 tablespoon each cornstarch and soy sauce with sugar, ginger and garlic; stir in beef. Let stand for 15 minutes.
Cake: Cream margarine, butter and sugar until light and fluffy. Add eggs (unbeaten), one at a time, beating after each. Measure all-purpose flour (sifted). Add baking powder and salt to flour mixture and add to creamed mixture alternately with milk. Stir in flavorings.
In a medium saucepan, bring stock to a boil. Add chicken. Reduce heat to medium-high and cook 20 to 25 minutes or until chicken is tender. Cool. Tear into strings. In a covered vegetable steamer basket or bamboo steamer basket over boiling water, steam tortillas 3 to 5 minutes or until steaming hot. Lay each tortilla flat. Fill center with chicken, tomatoes, onions, lettuce, sprouts and cheese. Drizzle with salsa. Fold sides of tortilla over center.
Combine in saucepan the cream of mushroom soup, 1 can Ro-Tel, 1 cup chicken broth and onion. Layer in casserole dish 1/2 bag Doritos (crushed), slices of Velveeta cheese, chicken, 2/3 sauce, remaining Doritos and remaining sauce. Sprinkle 1 cup grated Cheddar cheese on top. Bake at 350° approximately 30 minutes or until cheese melts.
Mix, adding ingredients one at a time, with mixer. Bake 1 hour at 350°. Cool completely before removing from pan.
Saut carrots, onions, basil, parsley, oregano and garlic in olive oil for about 15 minutes. Add tomatoes, zucchini, bell pepper, wine, salt and hot pepper flakes and simmer (uncovered) for 45 minutes, stirring occasionally. In separate pan, melt 1 tablespoon butter; add flour. Cook roux over very low heat; whisk in heated cream. Add tomato paste; whisk until mixture is very smooth. Stir into vegetables along with Parmesan cheese. Toss mixture with cooked pasta.
Combine and blend cream cheese with powdered sugar. Beat with mixer until smooth. Fold Cool Whip into cheese and sugar mixture. Also beat until smooth. Chill.
Dissolve jello in 2 cups of boiling water and chill until slightly thickened. Add remaining ingredients and pour into a 1 1/2-quart mold. Chill.
Melt chocolate and water together. Cream butter and sugar. Add eggs; beat. Add chocolate mixture, then dry ingredients and rum flavoring. Line small cupcake tins. Pour dough into pans and drop 6 to 8 chocolate bits on top of each before baking. Bake for 12 to 15 minutes at 375°. Yield: 48. Freezes well.
Saute onion in butter. Blend in flour. Add tomatoes, Worcestershire sauce, salt, sugar and pepper. Cook finely shredded cabbage in boiling, salted water for 5 minutes. Lightly brown bread cubes in one tablespoon butter. Cube cheese. Layer cabbage, tomato mix, bread and cheese in a 2-quart casserole. Bake at 375° for 30 minutes.
Brown onions and meat in fat. Add remaining ingredients. Cover and simmer 20 minutes. Add a little water if mixture becomes dry. Serves 2.
In a baking dish, mix flour, sugar, salt, milk and baking powder. Do not stir anymore. Pour peaches with juice over batter. Melt margarine and pour on top. Bake 50 minutes in 400° oven.
Brown hamburger meat; combine all ingredients in a 2 quart casserole dish. Bake, uncovered, at 350° for about 1 hour. Makes 6 to 8 servings.
Combine the margarine, buttermilk, sugar, nuts, eggs and flour. Add vanilla and salt last. Pour into pie shell and bake at 350° for 45 minutes or until set.
Combine all ingredients, except chocolate bits and paraffin; mix thoroughly. Let set in refrigerator approximately 30 minutes; then roll into balls. Melt chocolate bits and paraffin slowly in a double boiler. Dip balls in chocolate mixture and place on waxed paper to cool.
Wash potatoes; prick several times with a fork. Bake at 400° for 1 hour or until done. Let cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact. Set aside shells. Mash pulp. Combine cottage cheese and milk in container of electric blender or food processor, process until smooth. Add cottage cheese mixture, green onions, salt and pepper to potato pulp; stir well. Stuff shells with potato mixture. Sprinkle with paprika. Bake at 400° for 10 minutes or until thoroughly heated. Yield: 2 servings.
With a fork, mix the eggs and potatoes. Break the bread into pieces and mix with potatoes. Pour milk over mixture to soak. Brown the onions in melted butter. Stir onions and seasoning into filling.
Cut beef strips about 1/4-inch thick. Make brine, combining all ingredients. Soak meat in brine approximately 6 hours or longer. Remove meat from brine and hang up or lay out flat to dry.
Brown meat; drain off fat. Add taco seasoning and water. Simmer for 15 minutes. Add chili and cheese. Heat 10 minutes. Serve with chips.
Arrange spareribs in large baking pan. Add onions and sprinkle with salt and pepper. Combine remaining ingredients and pour over spareribs. Cover and bake in moderate oven (350°) about 1 1/2 hours, basting frequently. Remove cover and continue to cook about 20 to 30 minutes longer. Makes 6 servings.
In a 9 x 14-inch well-greased pan, arrange pecan halves. Cover with a mixture of eggs, margarine, vanilla, brown sugar and flour. Top with cherries and pineapple. Bake at 325° for 1 hour. Cool and cut into squares. Store in airtight container. Freezes well.
Put fish in pan frozen. Cook without lid for 20 minutes. Lift gently out of pan; put on broiler pan. Smooth on butter; broil for 2 or 3 minutes.
Drain spinach. Combine all ingredients. Pour into 1-quart greased baking dish. Cover and bake at 375°, 25 to 30 minutes. Serves 6.
Heat 1 cup cranberry juice. Dissolve gelatin. Add the rest of cranberry juice and lemon juice; cool. Add lemon-lime drink. Pour over ice and serve.
Soften yeast in warm water. Mix together potatoes, Crisco, salt and sugar. Add hot milk and let cool. Add yeast mixture and eggs. Beat well. Let stand for 2 hours. Add 5 1/2 cups of flour. Mix and shape into rolls. Let rise and bake at 375°.
Slice strawberries in halves lengthwise. Measure sugar and prepared fruit into large saucepan, packing fruit into cup when measuring; mix well. Bring to a full rolling boil over high heat. Stir constantly. Boil hard 3 minutes. Remove from heat and stir in pectin. Then stir and skim by turns for just 5 minutes to cool slightly to prevent floating fruits. Pour quickly into clean, sterilized jars. Cover at once.
Peel and crush avocados until smooth; add lemon juice and mix well. Spread avocado mixture in bottom of serving dish. Spread sour cream over first layer. Pour picante sauce over sour cream layer. Top off with shredded cheese. Serve with chips.
Bake at 350° for 1 hour. For variety, cover with cream cheese (optional).
Brown meat. Drain. Add drained beans and heat. Mix salad together and add meat and beans.
Pour in 1/3 corn batter, then layer of cheese. Alternate. Bake at 350° for 30 minutes. Very good!
Cream first 3 ingredients together. Sift flour, baking powder and salt together. Alternate, mixing eggs and milk with flour mixture. Add butter, shortening and sugar. Add flavoring. Bake in tube pan at 350° for 1 hour and 20 minutes.
Heat margarine or butter in small saucepan until melted; stir in brown sugar and brandy. Heat to boiling; reduce heat and simmer until sauce is thickened to the consistency of honey, 5 to 8 minutes. Makes about 2/3 cup.
Break and cut broccoli; place pieces in large serving bowl. Add pecans, raisins, red onion and bacon.
Cream sugar and cream cheese. Add eggs and margarine. Sift flour and pinch of salt. Then add vanilla. Pour into greased and floured 10-inch tube pan. Bake 1 1/2 hours at 325°.
Heat the grease and strain. Measure and set aside to cool. Combine lye and water and stir slowly into cooled, but not congealed, grease. Use a granite dishpan, no other ware will do. Stir all the time, while pouring lye and water mixture into grease. Use a wooden stick. When the mixture is about the color and consistency of honey, pour into paper-lined carton boxes and allow to stand overnight or until hard enough to cut in squares. Age a month to six months. Keep from intense cold or intense heat, the closet is the best.
Mix all in a pot. Cook 25 to 30 minutes. Add fresh spinach juice or 1/2 lemon juice.
Simmer canned tomatoes and chicken stock until the liquid is reduced by one-half. Season with parsley, onion quarters, garlic, Worcestershire sauce, salt, basil and thyme. Slice and saute fresh or canned mushrooms in a little butter until golden; drain. Add to sauce, along with chicken meat. Stir flour into mushroom drippings. Add light cream. Heat and stir until thickened. Season to taste with salt and pepper. Add to tomato-chicken mixture. Cool and freeze.
Cook the sugar with the butter and milk until they reach the soft ball stage. (To test, drop a few drops of the mixture into a cup of cold water and roll them between the thumb and first finger.) Add the chocolate chips and beat until the icing reaches a consistency for spreading. Just before icing the cake, fold in the nuts.
Place chops in bottom of greased baking pan. Peel and quarter potatoes and fill in around chops. In a bowl, mix salt, pepper, parsley, grated cheese, garlic and chopped onion. Sprinkle mixture on top of chops. Add crushed tomatoes. Bake in covered casserole dish at 350° for 1 1/2 hours. Makes 4 or 6 servings.
Thaw hash browns. Mix chopped onions, melted butter, cream of chicken soup, sour cream, salt and pepper; add to potatoes and mix. Bake at 350° for 30 minutes.
Drain the green and yellow beans. Rinse off the kidney beans. Add the diced sweet onion, green and red peppers and diced celery. Salt and pepper to taste.
Thaw lemonade completely and blend with milk and Cool Whip. Pour mixture into pie crust and top with additional Cool Whip. Chill and serve.
Cream butter and sugar. Add eggs; beat well. Stir in sour cream. Combine dry ingredients; add to creamed mixture alternately with mashed bananas. Pour into loaf pan and bake at 350° until done.
Put water, yeast and honey in large bowl. Stir and let stand 5 minutes in warm place. Sift flour, soy flour and dry milk solids. Stir in wheat germ. Add salt to yeast mixture. Add half of flour mixture and beat for 2 minutes. Add oil and rest of flour mixture (add extra flour if needed). To form dough, knead on floured area 10 minutes or until smooth and elastic. Put in greased bowl. Grease top. Cover and let rise 45 minutes or until double. Punch down. Fold over edges and turn upside down in bowl. Cover and let rise 20 minutes. Divide in three and form 3 balls.
Melt shortening in 10-inch skillet. Brown pork chops. In medium mixing bowl, combine bread crumbs, celery, onion, butter, eggs, salt and pepper (as desired) together. Remove chops from skillet and pour 2 cups of water in skillet. Pour over stuffing. Place pork chops in 9 x 13-inch baking dish. Top with stuffing. Bake at 350° uncovered for 1 hour or until chops are tender.
Beat eggs well. Add remaining ingredients. The melted butter should be added last. Pour into unbaked 9 or 10-inch pie shell over the pecans. Bake at 350° for 50 to 60 minutes.
Beat margarine in bowl until light and fluffy. Add eggs, one at a time, beating well. Add flour, salt and sugar. Dissolve yeast in water. Stir into dough with vanilla and lemon extract. Stir in raisins. Butter a 10-inch tube pan. Sprinkle the bottom with almonds. Turn dough into pan and let rise to almost the top of the pan. Bake at 350° for 45 minutes. Cool in pan for 20 minutes. Invert onto cake plate and sprinkle with powdered sugar. Also good if drizzled with rum flavored confectioners glaze.
Brown ground beef and mix in all but 1 tablespoon of taco seasoning mix. Shred lettuce into one large bowl with kidney beans, onion and tomatoes. Add cooled ground beef. Just before serving, mix dressing, sugar, taco sauce and 1 tablespoon taco seasoning. Pour over other ingredients and mix. Add shredded cheese and crushed taco chips. Stir and serve. Makes a large bowl.
Slice bread on angle thinly. Mix roasted garlic, cream cheese and squeezed tomatoes. Spread on bread and sprinkle with Romano cheese and basil. Bake at 400° for 5 minutes.
Mix together first 5 ingredients. Sift together and stir in the next 3 ingredients. Roll in ball, size of a small walnut. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes until lightly browned, but still soft. Makes 5 dozen.
Combine sugar, milk, margarine, cocoa and salt in a large saucepan. Bring to rolling boil for 1 minute. Remove from heat and quickly mix in peanut butter until melted. Add vanilla and oats. Beat until thick. Drop on greased cookie sheet by teaspoon or place in 2 greased 8 x 8-inch pans and cut in squares after cooling.
Melt butter in large bowl. Add spices and mix. Add remaining ingredients and mix well. Bake at 350° for 45 minutes.
Place Italian bread crumbs in a shallow dish. Set aside. Peel each zucchini and cut into slices about 1/2 inch thick. Salt and pepper all slices.
Melt butter, onion and celery in skillet until just tender. Add broth; heat. Bake in 350° oven uncovered 1 hour. Pour broth from chicken or turkey.
Pour beans in mixing bowl; have onions sauteed. Add ketchup and brown sugar to taste. Stir well; pour into baking dish. Add bacon to top. Place in oven and bake at 350° for 1 hour.
Beat together in large mixing bowl the oil, applesauce and sugar. Add beaten eggs and mashed bananas. Beat well. Sift together all dry ingredients and add to first mixture. Add milk and vanilla, mixing well. Stir in nuts. Pour into large loaf pan that has been greased and floured. Bake at 350° for about 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then on rack out of pan for at least 1 hour before cutting. (Freezes well when tightly wrapped.)
Combine all ingredients except chicken and mix well; allow flavors to blend 30 minutes. Serve with grilled chicken.
Dissolve yeast in warm water. Mix first 9 ingredients together, then add yeast; add eggs and gradually add flour. Knead until smooth and let rise until doubled. Punch down and divide into 2 loaf pans. Let rise and then bake at 350° for about 30 minutes.
In skillet, cook beef, onion and garlic. Add peppers. Pick and wash beans. Cook in large pot all together for about 6 hours.
Wash and chop the tomatoes, onions, green peppers and red peppers (discarding liquid is optional). Place in a large pot. Add the 1 quart vinegar. Boil 30 minutes, stirring often. Add the remaining ingredients. Simmer 3 minutes and keep simmering while packing one jar at a time, sealing immediately. Makes 6 to 7 pints.
In medium bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in pecans. In a large, chilled bowl, fold pumpkin mixture into softened ice cream.
Mix all ingredients thoroughly. Pour into a graham cracker crust and refrigerate 3 hours. Cut in squares and serve.
Dissolve gelatin in 1 cup boiling water. Add lemon juice and vinegar. Making sure carrots, onions, cucumber and green pepper are grated and chopped fine, add to gelatin mixture. Add cottage cheese, salad dressing and coffee cream. Refrigerate until firm. Looks yucky, but is a delicious summer salad.
Beat together oil, egg, water and salt; add flour, while beating, until a firm dough, which pulls away from the bowl, forms. Knead several times, until smooth and elastic. Cover; let stand 30 minutes. Cut with a sharp knife into two equal parts. Roll out each piece to a 12 x 18-inch rectangle.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 45 minutes to 1 hour.
Simmer dates and pineapple. Blend. Return to saucepan and boil. Add arrowroot mixed with water to mixture in pan. Simmer until thick. Blend berries slightly. Add to mixture and cool. Store in refrigerator. Can be frozen.
Grease bottom of baking dish. Line bottom and sides of dish with chipped, dried beef slices. Wrap a slice of bacon around each chicken breast and place on top of chipped beef. Cover with mixture of soup and sour cream. Bake, uncovered, at 275° for 3 hours.
Heat oven to 450°. Grease generously 6 (6 ounce) custard cups or 8 medium muffin cups. Beat eggs slightly in medium bowl. Stir in remaining ingredients with fork or wire whisk just until smooth (do not overbeat). Fill custard cups 1/2 full or muffin cups full. Bake 25 minutes at 450°. Decrease oven temperature to 350°. Bake 15 to 20 minutes or until deep golden brown. Remove immediately from cups and serve hot. Makes 6 to 8 popovers.
Mix butter, flour and sour cream together. Spoon into muffin pan. Cook at 350° for 30 minutes.
Melt butter, syrup and sugar in heatproof bowl in microwave (or in a saucepan over low heat). Stir in oats; mix well. Line pan (approximately 8 x 12-inch) with greased foil. Press oat mixture into pan. Bake at 350° for 15 to 20 minutes, until lightly browned. Cool for 5 minutes, then cut into squares.
Cook Italian sausage; slice sausage, then brown sausage. Take loaf bread, roll out. Place olive oil down center and spread. Layer pepperoni, sausages and gold, green and red peppers (mixed together). Slice Mozzarella cheese. Layer on top. Then fold. Place in baking pan with sesame seed on bottom of pan. Take yolk of egg, spread on top of loaf bread. Sprinkle sesame seed on top. Bake at 350° for 20 minutes.
Put drained peas in a greased casserole dish. Place asparagus over peas; pour (or smooth) soup over asparagus. Sprinkle cheese over top. Top with corn flake crumbs. Bake until flakes are brown at 350°.
Heat butter in a large kettle and saute the okra. Add flour and cook until it begins to turn brown. Stir celery, garlic and green pepper into the pot and cook, stirring, another minute or so. Add water, bay leaves, 1 teaspoon salt, cayenne and tomato paste. Bring to a boil and simmer 15 minutes. Add turkey pieces to the pot and simmer gently for 1 1/2 to 2 hours or until tender.
Grind dates and nuts in food chopper. Add beaten eggs and sugar. Add coconut and blend well. Shape with your hands into logs and roll in additional coconut. (Use the stringy kind.) Bake at 375° for 12 minutes. These will be soft, but get chewy as they cool.
Brown sausage in skillet. (Add oregano to taste and a few dashes of Worcestershire sauce.) Drain grease from sausage and mix Velveeta cheese in until completely melted. Spread on party rye and bake at 350° until bread is toasted.
Bring the 4 cups of water to a boil, then add bouillon cubes, chicken tenders, rice and tomatoes. Reduce heat and simmer until chicken is tender and rice is done, about 30 minutes. Sprinkle with cheese and serve.
In a small bowl, mix all ingredients, mashing tomatoes. Cover. Refrigerate at least 3 hours to allow flavor to mellow.
Melt butter in large skillet over low heat. Add shrimp, scallops and green onion. Cook 2 to 3 minutes or until shrimp is pink and onion is tender. Stir flour into shrimp mixture. Add cream and half and half, cooking over medium heat, stirring constantly until mixture starts to thicken. Remove from heat. Add 1/2 cup Parmesan cheese and stir until smooth. Add red pepper and brandy. Serve over fettucine noodles or rice with extra cheeses, if desired.
Pour 1 cup warm water over salt, sugar and shortening. Stir until dissolved, then add 1 cup cold water. Add yeast and eggs. Add 7 1/2 cups flour. Cover and let rise in warm place 1 to 1 1/4 hours. Work down; cover tightly with aluminum foil. Refrigerate overnight.
Drain squash well. Mash and drain again. Combine with remaining ingredients. Drop by tablespoons into hot oil. Fry until golden brown. Drain on paper towels. Makes 2 dozen.
Peel; cut potatoes lengthwise in half. Layer in 1 1/2-quart casserole. In saucepan, stir sugar, cornstarch, salt and orange peel. Slowly stir in orange juice; add margarine. Cook until thickened, stirring constantly. Pour over potatoes. Bake 1 hour at 350°.
Cook broccoli according to package directions. Reserve 1 cup of broccoli's water. Combine softened cream cheese with this water (a whisk works well). In a casserole dish, layer as follows: broccoli, cream cheese mixture, crushed crackers and melted butter. Bake at 350° for about 30 minutes.
Mix all ingredients together. Whip egg whites separately and fold in batter. Bake according to cake mix directions.
Peel squash; slice and boil in small amount of salted water for 10 minutes. When soft, drain and add remaining ingredients. Mix well. Put into one 2-quart of two 1-quart casserole dishes. Top with remaining cornbread dressing crumbs. Bake at 350° for 30 to 45 minutes.
Pour the apple juice over the ice cubes in a large bowl and add the strips of lemon peel. Add the fruit juices. Stir in the sugar and add soda water to mixture. Mix in fruit chunks. Serve in glass or Spanish earthenware pitcher. Serves 4.
Combine all ingredients, except egg whites, whipping cream and crackers, until slightly thickened, stirring continuously over heat. Let cool. Fold in egg whites and cream. Put half of crackers in bottom of ice tray. Pour in mixture and top with remaining crackers. Freeze.
Brown ground beef in large skillet. Drain thoroughly. Add elbow macaroni, precooked according to package directions. Stir in green beans, stewed tomatoes and tomato sauce. Simmer until thickened. Serves 4.
Crush soda crackers; mix in butter and spread in a 9 x 13-inch pan. Bake at 350° for 12 minutes. Beat the egg whites until stiff, adding the sugar while beating. Put on top of cooled crust. Bake at 350° for 15 minutes. Cool. Spread pie filling over top of whites, then lastly spread with Cool Whip. Refrigerate.
In 3 quart saucepan,	cook onion in margarine about 5 minutes or until	tender. Add potatoes, celery, carrots, parsley, chicken broth, salt and pepper. Cover and simmer about 15 minutes or until vegetables are tender. Reduce heat; add 3 1/2 cups milk and pimento. Heat the soup until the milk is hot. (It should not boil.) Blend flour with 1/2 cup milk; add to soup, stirring constantly.	Cook until soup is slightly thickened and bubbly. Makes 6 servings.
Grease a Bundt pan. Mix ingredients. Bake at 350° for about 1 hour. When cool, sprinkle with confectioners sugar.
Soften yeast in lukewarm water. Combine in mixing bowl with all ingredients, except flour. Stir in flour; knead well. Let rise in warm place until doubled in bulk (about 60 minutes). Punch down and knead again. Form into loaf; place in greased and floured 9 x 5-inch loaf pan. Let rise in warm place for 30 minutes. Bake at 350° for 50 minutes. Makes 1 large loaf.