HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a soup pot. Add onions; cook, covered, for 20 minutes. Add zucchini; cook, covered, 5 minutes. Add broth and bring to a boil. Reduce heat. Cook, covered, for 20 minutes. Remove from heat. Stir in spinach and basil. Let rest for five minutes. Cool. Puree in a blender. Return to soup pot. Season with salt and pepper. Simmer until heated through. Before serving, stir in fresh lemon juice.
Peel shrimp and devein; set aside. Combine lemon juice and the next 7 ingredients in a dish; set aside. Arrange shrimp on 6-inch bamboo skewers that have been soaked in water. Place in lemon juice mixture, turning to coat. Refrigerate 2 or 3 hours. Place shrimp on rack sprayed with cooking spray into broiler pan. Broil 6 inches from heat with oven door partly open 3 to 4 minutes on each side, basting with the marinade. Serve hot or cold.
Smoothly blend first 3 ingredients. Add the Bits 'O Brickle; fold in topping. Pile into crust. Refrigerate several hours before serving.
Sift together flour, sugar, soda, salt and cinnamon. Mix in mixing bowl and add remaining ingredients. Bake at 375° until firm in pan. Makes 3 layers.
Mix the cream cheese and lime jello with mixer. Add water and mix well. Let set for 5 minutes. Add pineapple and nuts. Put in mold and refrigerate overnight.
Puffs: Melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat and add eggs all at once. Stir vigorously until smooth (may take up to 5 minutes of stirring).
Mix together and chill. Serve with fresh fruit like grapes, strawberries, pineapple chunks and plenty of toothpicks for dipping.
Dissolve yeast in 1/4 c. lukewarm water. Combine with the 1 c. of warm water and beaten egg. Add the remaining ingredients and knead well. Put in a warm place and let stand about 1 hour. Work down and let rise again until light or double in bulk. Makes a rather soft dough; you may have to add more flour. Pinch off small portions of dough and form into balls. Arrange 3 balls in each greased muffin cup. Brush with butter and let rise. Preheat oven to 400° and bake 15 to 20 minutes.
Boil 1 quart water with cloves, cinnamon and allspice for 5 minutes. Remove from heat and add sugar, stirring well. Add tea bags, cover and allow to cool, about 2 hours. Add remaining 2 qts. water, orange juice and lemonade. Mix well. Keep refrigerated in a covered container. Will keep about 5 days.
Mix together everything except the crab meat to soften. Then add the crab meat. Refrigerate. Serve with crackers.
Mix flour, butter, brown sugar and salt until crumbly. Pat flat into pans. Bake at 375° for 10 minutes. Melt chips, butter, water and syrup and pour into peanuts. Spread over hot crumb base and return to oven 10 minutes. Loosen edges while warm. Cool and cut into desired sizes. Makes 48 (2-inch) squares.
Preheat oven to 350°. Grease muffin tins for a dozen muffins.
Mix dry ingredients. Add remaining ingredients. Cook over low heat, stirring frequently until thick. Pour into baked pie shell. Top with meringue. Bake at 400° for 8 to 10 minutes.
Brown hamburger, onion and pepper. Add tomatoes, catsup, salt and pepper. Simmer 15 minutes. Add macaroni and simmer.
Wash cucumbers; heat 1 cup water and 1/2 cup salt until salt dissolves. Add remaining water and cool. Pour saltwater over cucumbers. Add onion and chill for 3 hours. Drain and rinse cucumbers in cold water.
Heat oven to 400°. Brown sausage and drain. Grease 9-inch round pie plate. Spread crumbled sausage in pie plate. Sprinkle with cheese. Mix bisquick, milk, and eggs until blended. Pour over sausage. Bake about 25 minutes or until knife comes out clean. About 6 servings.
Mix all together. Put in casserole. Bake 40 minutes at 350°.
Cut zucchini in half lengthwise. With a small spoon, scoop out zucchini centers, making 1/4-inch thick shells. Finely chop zucchini centers. In a large skillet over medium-high heat, combine chopped zucchini with 1 tablespoon butter and onions. Stir often until zucchini is lightly browned, about 10 minutes. Stir together zucchini mixture, rice, cheese and egg. Mound filling equally into zucchini shells in a 9 x 13-inch baking pan. Cover tightly with foil; bake in a 400° oven until zucchini shells are tender when pierced, about 20 minutes.
Beat egg whites, set aside. Mix crushed cracker crumbs with remaining crust ingredients. Fold in egg whites last. Spread in a 9x13-inch pan and bake for 20 minutes at 325°. Allow to cool.
Brown ground beef and drain off fat; add salt, garlic and 1/2 pound cheese and onion, simmer 10 minutes. Heat soup, milk, green onions, chilies, pimentos and grated cheese together in saucepan. Softened tortillas in hot oil and drain. Fill each tortilla with meat mixture. Roll tightly and place in 12 x 9 x 2-inch pan. Pour soup and cheese mixture over all and bake in 350° oven for 30 minutes.
Cream the butter and vanilla until smooth. Blend in sugar, flour and nuts. Roll into balls. Bake on ungreased cookie sheet at 350° for 15 minutes. Remove from oven and roll in confectioners sugar. Double if you want.
Combine sugar, salt,	Karo and water in 8-cup glass measuring cup. Microwave	on High, uncovered, for 3 minutes. Stir; microwave on High,	uncovered, for 8 to 10 minutes or until small amount dropped in very cold water forms a hard ball (about 260° on candy thermometer).
Melt oleo; add vinegar, lemon, chopped fine garlic, salt and pepper to taste; simmer. Add all other ingredients; continue to simmer. If oleo comes to top, add 1/4 cup beer to emulsify while stirring.
Mix lemon and lime Jell-O with water; let cool. Add cream cheese and whip with mixer until well blended. Add Miracle Whip, Pet milk, crushed pineapple, pecans and cucumber juice or pieces. Chill. Serves 9 to 12.
Cut beef fillet into strips about 1 1/2 x 1/4-inches. (Best to freeze fillet and slice when semi-frozen.) Crush garlic and mix with sugar, soy sauce, stock and sherry. Add the meat; stir and toss well into mixture. Leave for about 30 minutes (stir occasionally). Heat oil in wok or frypan and fry beef over high heat for 3 minutes, stirring all the time. Serve immediately over rice or noodles. Serves 2.
Preheat oven to 350°. Mix all ingredients and bake 45 minutes.
Beat eggs slightly. Mix all together and pour into deep dish pie crust. Bake 15 minutes in hot oven. Turn to 250° and bake until golden brown.
Cream butter, sugar, eggs and flavors. Make paste of cocoa and food color. Add to first mixture. Alternately add flour and buttermilk. Mix soda and vinegar in small bowl; add to batter and blend. Bake in 3 (9 or 10-inch) pans for 20 to 25 minutes at 350° or in a 9 x 13-inch pan for 30 to 35 minutes at 350°. Let cool completely. Cover with frosting of your choice.
Mix together sugar, cocoa, flour, milk, yolks of eggs and butter. Cook over medium heat until thick. Add vanilla and let cool. Pour into baked pie crust and top with meringue that has been beaten until stiff peaks form. Add 5 tbsp. sugar to meringue and 1/4 tsp. cream of tartar. Brown at 350 degrees.
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Bake for six minutes at 375°. Makes 112 cookies, but recipe can be halved.
Cook and drain broccoli. Mix broccoli with other ingredients, spread in greased casserole dish. Cover with bread crumbs. Bake at 350° for 30 to 45 minutes.
Mix all ingredients together in a bowl and put chuck roast in the bowl, cover and refrigerate overnight. When ready to use, put chuck roast on and grill to desired doneness and serve sliced thinly.
Dissolve yeast in warm water. Combine all other ingredients, except flour, with yeast and water. Cottage cheese should be at room temperature. Soak a few minutes. Add flour; mix with spoon. Cover. Let rise in warm place for 1 to 1 1/2 hours. Stir down and put in well-greased 1 1/2 to 2-quart casserole dish. Let rise 30 to 45 minutes. Bake at 325° to 350° for 40 to 50 minutes. Brush while warm with 1 tablespoon butter and salt the top. Remove from dish, cut and serve warm.
Preheat oven to 350°. Mix shortening, sugar, eggs and vanilla. Stir in bananas and nuts, then flour, baking soda and salt. Spread in greased loaf pan. Bake for 55 minutes.
Cream margarine, sugar and shortening. Add egg yolks. Sift flour and soda; add to creamed mixture along with buttermilk and vanilla. Fold in egg whites, nuts and coconut. Pour into 3 (8-inch) pans or 2 square pans. Bake 25 to 30 minutes at 350°.
Mix and spread the first 3 ingredients in a 13 x 9-inch pan. Bake for 10 minutes at 375°. Cool. Beat cream cheese, milk and Cool Whip until creamy. Add lemon juice and vanilla. Beat until blended. Spread on the crust and chill. Use any kind of fruit topping.
Mix flour, baking powder and salt together. Work in butter with tips of fingers and add milk. Line bottom and sides of a well-greased mold with sugar, salt and nutmeg, mixed. Steam 1 hour and 20 minutes. Serve with a cream sauce.
Brown ground beef. Layer in bottom of dish. Pour cream of potato soup over top of ground beef, then add a layer of grated cheese, then top layer with Tater Tots. Bake at 350° until Tots are done.
In a 3-quart microproof casserole, combine onion, green pepper and margarine. Cook covered on High (maximum power) 4 to 5 minutes or until onion is transparent. Add tomatoes and flour. Stir until smooth. Stir in all remaining ingredients except chicken. Cook covered on High (maximum power) for 5 minutes. Add chicken pieces, immersing them in sauce. Cook covered on High 20 to 25 minutes or until chicken is tender. Stir once during cooking. Allow to stand 5 minutes. Remove bay leaf before serving on cooked spaghetti or rice.
Brown meat in medium saucepan. Pour off as much fat as possible. Add water, bouillon, stewed tomatoes, vegetables and onion and garlic powders. Bring to boil and simmer 5 minutes. Stir in rice; simmer 5 minutes longer. Makes 6 servings.
Dice cloves of garlic and put into deep saucepan with 1 cap full of oil to fry it up. Add your vinegar, soy sauce and chicken. Bring to a boil for 5 minutes, then let simmer for 1 hour. Serve over rice.
Wash pickles and pack in jars. Mix other ingredients together. Pour over on pickles in jars and seal at once.
Mix sugar, syrup and butter in pan. Stir constantly and bring to a hard boil for 3 minutes. Take off the stove and add baking soda and cream of tartar.
Brown hamburger with onion and green pepper; salt and pepper. Drain. Add spaghetti sauce and brown sugar. Grease 1 (8 part) muffin pan. Spread buttermilk biscuits out flat and place in muffin pan (like a little pie crust). Place 3 tablespoons meat mixture in cups. Place cheese on top. Bake until lite brown at 350°, for 10 to 15 minutes.
Brown hamburger, onions and 1/2 package of taco seasoning. In a large bowl, tear lettuce into small pieces. Add tomatoes, grated cheese and drained kidney beans. Add hamburger mixture. At the last minute, add the Doritos (crushed) and French dressing.
Set eggs, margarine, shortening and milk out to reach room temperature. Cream margarine and shortening well. Add sugar gradually. Add eggs, one at a time. Sift dry ingredients together and add alternately with the milk. Add vanilla. Pour batter into a greased and floured tube pan. Bake for 1 hour and 15 minutes at 350° or until done when tested with a straw.
Heat pumpkin, chicken stock, potato and onion in large saucepan over medium heat to boiling; reduce heat. Simmer, covered, until vegetables are tender, about 25 minutes. Strain off liquid and add vegetables to food processor using chopping blade to make smooth puree. Return puree to liquid in saucepan. (Soup may be prepared up to this point in advance, refrigerated.) Just before serving, heat soup to simmering. Add salt, nutmeg and pepper. Remove from heat and stir in cream.
Preheat oven to 325°. Spray an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with low-fat spray. Mix egg substitute, sugar and applesauce; add vanilla. Combine flour, baking soda and cinnamon. Add to egg mixture alternating with apples. Add pecans. Bake 1 hour and 10 minutes. Makes 2 loaves. For easier slicing and extra moist, rich bread, wrap warm loaf tightly after removing from pan. Store overnight for best flavor and easier slicing.
Combine pumpkin, milk, pudding mix and spice in bowl. Mix on low speed for 1 minute. Fold in 2 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours. Top with remaining whipped topping.
Heat oven to 350°. In large mixing bowl, combine sugar, butter and eggs. Beat at medium speed, scraping bowl often, until mixture is light and fluffy. Add pumpkin and bananas. Add remaining ingredients, except nuts. Mix just until moistened. Stir in nuts. Spread into 2 greased 8 x 4-inch loaf pans. Bake for 50 to 60 minutes, or until wooden pick inserted comes out clean. Cool upright in pans for 5 minutes; remove from pans.
Brown roast on both sides in bowl. Combine all other ingredients except flour and water. Pour over roast. Bake at 325° for 2 to 2 1/2 hours. Remove meat to platter (discard bay leaf). Mix flour and water and add to juice to make gravy.
Arrange fruit, except strawberries, on a serving platter. Combine yogurt and strawberries. Spoon into serving bowl. Place on platter with fruit. To serve, dip fruit in yogurt or spoon yogurt over each serving. Serves 8.
Mix together first 5 ingredients. Then stir in meal. Bake at 325° for about 1 hour.
Add vegetable mixture to pork with 3 cups chicken broth, 2 cups water, 2 teaspoons cumin and 2 teaspoons oregano. Simmer 1 to 2 hours until meat is very tender. Thicken with cornstarch and water if necessary.
Spray baking dish with cooking spray. Place ground chuck in dish; make well in middle of meat. Add all other ingredients except potatoes and carrots. Mix thoroughly with hands. Arrange in a lengthwise loaf in middle of dish. Spread approximately 1 1/2 Tbsp. ketchup on top of loaf; sprinkle with ground black pepper. Sprinkle bottom of dish on both sides of meat loaf with additional salt and pepper.
Preheat oven to 350°. Blend cream cheese and 2 tablespoons margarine or butter until smooth. Add turkey, salt, pepper, milk and chives. Mix well. Separate rolls into 4 rectangles. Firmly press rolls to seal. Spoon 1/2 cup meat mixture onto center of each square. Pull 4 corners of dough to top center. Twist slightly and seal edges. Brush top with reserved butter. Dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown.
Cream together butter and sugar. Add 3 egg yolks and vanilla, mixing well. Stir in flour until well blended. Force dough through cookie press onto ungreased cookie sheet. Bake preheated oven 400° for 8 minutes. Don't overbake. Watch carefully.
Mix and sift the dry ingredients. Add the blueberries. Then add the beaten egg, milk and melted shortening, mixed together. Stir only enough to mix. Bake at 425° for 15 to 20 minutes.
Sift flour, soda, baking powder and salt. Cream shortening and sugar. Add beaten eggs. Add dry ingredients. Add bananas and nuts. Stir enough to mix well. Don't beat. Bake in loaf pan at 350° for 30 minutes.
Mix sugar, melted butter and lemon extract; beat in eggs. Sift dry ingredients together and add alternately with milk. Beat just enough to blend. Fold in rind and nuts. Bake 1 hour or more at 350° in greased 9 x 5-inch loaf pan with waxed paper on bottom. Let cool slightly. Remove from pan and place on foil.
In an 11 x 7 x 1 1/2-inch baking pan, combine the package of Butter Buds chives and lemon-pepper seasoning. Stir in water. Add the potatoes, toss to coat well. Bake, uncovered, in 375° oven for 45 to 50 minutes or until potatoes are tender and beginning to brown, stirring at least twice. Serves 6.
Combine first four ingredients in a small bowl and set aside. Separate biscuits and place on an ungreased cookie sheet. Press each biscuit into a 5 inch circle. Spoon about 1/2 c. ham mixture onto half of each biscuit. Brush edges with water; fold dough over filling pressing edges with a fork to seal.
Mix soup, tomatoes and milk. Brown hamburger and onion together. Layer Doritos in casserole dish. Sprinkle hamburger over Doritos. Pour soup mixture over hamburger. Top with grated cheese. Bake for 30 minutes in a 350° oven.
Mix cream egg yolks and sugar in a boiler. Cook until it comes to a full boil. Instantly add the mixture of flour, cornstarch and sugar which you mixed in a small bowl with water. Pick a bowl large enough to layer a layer of cookies, layer of bananas and layer of bread. After the first mixture has thickened, pour over your layers in the bowl. After the pudding cools, add the kind of topping you like.
Mix up good and drop by teaspoons far apart. Cook in 300° preheated oven.
Cook pasta per directions; cool. Finely chop the crab, celery and onion. Combine with cooled pasta and add dressing. Serve chilled.
Mix together the butter, sugar and vanilla. Add flour and nuts. Roll balls of 1 teaspoon of dough. Bake on ungreased cookie sheets at 350° for 20 to 25 minutes. Roll in confectioners sugar while still warm. When cool, roll in confectioners sugar again.
Blend sugar, oil, eggs, vanilla and cinnamon. Stir in pineapple. Slowly add flour. Beat well. Fold in bananas. Bake in heavy tube pan for 1 hour and 20 minutes at 350°.
Combine and beat until well blended. Bake at 350° for 30 to 35 minutes in a greased and floured cake pan. This is an easy cake for children to learn baking with.
Spread bread with butter; cube. Place cubes in a 9 x 13-inch baking dish. Sprinkle with crumbled sausage. Top with shredded cheese. Combine remaining ingredients. Beat well and pour mixture over cheese. Chill at least 8 hours or overnight. Remove from refrigerator and bake in a 350° oven for 40 to 50 minutes.
Mix and pat into a 13 x 9-inch pan. Bake at 350° for 20 minutes (until brown).
Cook noodles as directed and drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat thoroughly. Add cheese; heat and stir until cheese melts. Add to tuna mixture. Turn into 1 1/2-quart casserole. Top with almonds. Bake 20 minutes at 425°. Serves 6 to 8.
Mix sugar, oil and eggs; beat well. Mix flour, soda and salt. Add to first mixture. Add vanilla. Mix apples, walnuts and coconut. Add to other ingredients. Pour into greased and floured tube pan. Bake 1 hour and 20 minutes at 350°.
Mix all ingredients. If too dry, add another egg. Make into balls. Brown in frying pan with 1/2 inch oil in pan. Put meat balls into sauce when it is about 1 hour from being done. Additional drippings may be added from the meat ball oil.
Mix sugar, milk and oleo in pan and boil for 30 seconds. Add vanilla and chips. Stir until easy to spread.
In large bowl, combine milk and water. Add pudding mix. Beat well. Chill 5 minutes. Fold in Cool Whip. Spoon 1 cup pudding into 3-quart bowl. Top with vanilla wafers, then strawberries. Repeat layers. Chill thoroughly. Keep refrigerated.
Combine flour, eggs and salt. Add water. Beat well until dough is gummy. Drop by spoonful into boiling salted water. Boil 2 additional minutes. Drain, rinse with hot water. Fry 2 tablespoons butter until brown. Pour over dumplings. Add salt and pepper to taste.
Cream butter, sugar, eggs and vanilla thoroughly. Sift flour, soda and salt. Gradually add dry ingredients to creamed mixture and mix well. Stir in 3/4 cup M&M's.
Sprinkle yeast on warm water in a large mixing bowl. Stir to dissolve. Pour hot water over potato flakes; let stand 3 minutes. Stir in sugar, salt and shortening. Add yeast, eggs and 2 cups of flour. Beat until smooth. Mix in remaining flour until dough comes away from bowl. Knead on floured board until smooth and elastic, about 10 minutes (dough will spring back when pressed firmly with finger). Place in a large, buttered bowl; brush top of dough with soft butter. Cover with damp cloth and store in refrigerator (will keep about 5 days). When ready to use, punch down dough and cut off amount needed for desired shapes. For each in handling, use only 1/3 of the dough at a time.
Combine ingredients in the order listed. Bake at 275° for 2 1/2 to 3 hours over pan of water.
Preheat oven to 350°. Set aside 1 cup cheese. Mix remaining ingredients together and sprinkle rest of cheese on top. Bake 1 hour or until potatoes are soft.
Whip the first 3 ingredients with mixer. Add pineapple and oranges. Let mixture set slightly in refrigerator. Add Dream Whip and pecan pieces.
Combine ingredients; pour into a quart size, buttered casserole dish. Bake for 1 hour at 350°. Do not overbake.
Cook rice in 5-quart pot. While rice is cooking, brown chicken, sausages and mushrooms in vegetable oil. Add 1/4 cup water and oyster sauce. Cover and cook for 5 minutes. Thicken with cornstarch and water mixture. Add salt and pepper to taste. When water in rice is almost completely evaporated, punch holes in rice with chop sticks. Pour all ingredients on top of rice, cover and simmer for 15 minutes. Add green onions, stir and serve. Serves four to six.
Coarsely grate zucchini into sieve set over bowl. Squeeze and press squash down to extract liquid, which will collect in bowl. Simmer onion in 1/4 cup oil for about 5 minutes. Add zucchini and garlic; toss a minute or two. Stir in flour; cook another couple of minutes. Measure zucchini juices. Add enough milk to equal 1 1/2 cups. Blend into squash mixture. Add rice, thyme, salt, pepper and 3/4 cup Parmesan. Pour into a buttered rectangular baking dish; sprinkle remaining 2 tablespoons each cheese and oil over top. Bake at 425° for about 45 minutes, or until brown and bubbly and all liquid is absorbed.
Preheat oven to 425°. Place the beets and turnip in a 9 x 9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil. Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.
Soak beans in cold water overnight. Cook beans until tender (3 to 4 hours) or in crock-pot. (If in crock-pot, start them in the morning and they will be ready when you return home from work.) When the beans are tender, drain.
Beat together pumpkin, egg whites, Egg Beaters and applesauce. Stir in remaining ingredients except powdered sugar and juice. Pour into loaf pan sprayed with Pam. Bake at 350° for 1 hour. Mix powdered sugar and lemon juice and pour over warm bread while in the pan. Let cool slightly and remove from pan. Dust with powdered sugar.
Stir together and spread on English muffins. Bake at 450° until bubbly. Makes 12 halves.
Mix together all of the ingredients. Pour into a 13 x 9-inch baking dish. Bake at 350° for 30 minutes.
Preheat oven to 325°. Cream sugar and Crisco together. Add eggs one at a time. Add milk and flour. Bake for 2 hours.
Cream sugar in Crisco. Add eggs and mix well. Add flavor and mix well. Add baking powder to flour; mix well. Knead and roll into ropes; cut into 2 1/2-inch lengths. Dip pieces into milk and roll on sesame seeds. Place in greased baking pan and bake 20 to 25 minutes in a 375° oven.
In a soup pot, heat oil. Add mushrooms and celery and saute 2 minutes. Sprinkle flour over vegetables and cook over medium-low heat, stirring for 1 minute. Gradually add water, stirring constantly; cook over medium heat until mixture is somewhat thickened. Stir in remaining ingredients. Heat thoroughly. Garnish with paprika and toasted almonds, if desired. Makes 6 servings.
Saute onion, garlic and green pepper in oil. Add meat. Cook until red color disappears. Add remaining ingredients, except nachos and cheese. Cover. Simmer 30 to 45 minutes. Layer into greased casserole: meat, nachos, cheese. Repeat, ending with cheese. Bake at 350° for 20 minutes.
Cook chicken until done. Mix rest of ingredients well. Drop by teaspoon onto pieces of chicken. Steam 12 minutes. Serves 4 to 6.
Cook beef in large kettle until it loses its red color. Add salt, pepper, sugar and chopped onion. Add tomato juice, water and chili seasoning; stir until dissolved. Cook slowly, about 30 minutes, then simmer about an hour or two. Add beans just before serving. Do not cook with chili.
Melt chocolate chips and butter over low heat; blend in sour cream, vanilla and salt. Gradually add powdered sugar to make a spreading consistency. Beat well and frost cake.