HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, layer the first 8 ingredients in order given. Sprinkle top with Parmesan cheese. Cover; refrigerate for 24 hours.
Prepare cake mix according to directions, baking in 9 x 13-inch pan. Cool 15 minutes, then poke holes through cake with a fork.
Grind peppers and onions. Let drain; mix all ingredients. Bring to a rapid boil. Put in hot jars and seal.
Scald milk; add sugar, shortening and salt. Let cool in large bowl. Add egg. Dissolve yeast in water and add flour to make moderately stiff dough. Knead well until not sticky, about 5 to 10 minutes. Cover and put in warm place. Allow to rise until double. Divide dough in half on floured surface. Roll out into circles. Cut into wedges. Roll wide end of each wedge to point.
In large mixer bowl, thoroughly combine 1 1/2 cups flour, yeast and spices. In saucepan, heat milk, brown sugar, butter and salt just until warm (115° to 120°), stirring constantly to melt butter. Add to dry mixture in mixer bowl. Add pumpkin. Beat at low speed with mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in raisins and enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic (5 to 8 minutes). Shape into ball. Place in lightly greased bowl, turning once. Cover and let rise in warm place until double (about 1 hour). Punch down. Cover and let rest 10 minutes. Shape into loaf. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise until double (about 30 minutes). Bake at 375° for 35 to 40 minutes. Remove from pan; cool. Makes 1.
Prepare linguine according to package directions. In heavy skillet, heat oil over high heat. Add garlic and onions; cook, stirring for about 30 seconds. Add tomatoes and basil; cook, stirring for about 1 minute. Add seafood and cook, stirring until seafood is hot and, if using raw, turn pink. Sprinkle with scallions and season with salt and pepper to taste. Spoon over hot linguine. Makes 4 servings. Calories per serving, 395. Fat per gram per serving 8.
Lightly grease 9 x 13-inch baking pan and spread the undrained crushed pineapple over bottom of pan. Add blueberries, then sugar. Sprinkle cake mix, then drizzle the melted butter over the cake mix. Top with pecans. Finally, for a crunch glaze, sprinkle remaining 1/4 cup sugar on top. Bake in preheated 350° oven for 35 to 40 minutes or until cake mix is done. After cake has cooked about 25 minutes, cut down into cake with spoon to permit juice to come up through cake.
Toss together cabbage, onion, sesame seeds, and dry Ramen noodles. Mix water, oil, sugar, vinegar and ramen seasoning to make dressing. Pour dressing over cabbage mixture; toss. Sprinkle with almonds. Serves 6.
Cream butter, sugar, eggs and bananas until light and fluffy. Mix in remaining ingredients. Pour into greased and floured pans. Bake at 350° for 1 hour.
Put cloves in ham and bake at 325° until 3/4 done. Bake about 35 minutes per pound. Make glaze using pineapple juice, cherries, Coca-Cola and brown sugar. Mix ingredients together and baste ham, then add fruit 1/2 hour before serving.
Cook corn according to package directions; drain. In a saucepan combine sugar and cornstarch. Stir in vinegar and water. Stir in corn, celery, pepper, pimiento, onion, turmeric, mustard, and salt. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Cool. Cover and store in the refrigerator up to 4 weeks. Serve with beef, pork, or poultry. Makes about 2 1/2 cups.
Spread cookie dough in a jelly roll pan. Bake at 350° for 10 minutes. Let cool. Mix softened cream cheese and marshmallow cream together. Spread over crust and top with fruit. Can use any fruit you want.
Mix dry ingredients, then add oil and carrots. Mix well, adding eggs, one at a time. Bake at 350° for 40 minutes in a 9 x 13-inch pan.
Saute onion and celery in butter. Add remaining ingredients in order, mixing well. Continue cooking in skillet on top of stove over low/medium heat until spaghetti is tender. Serve with cheese on top; garnish with paprika and parsley, if desired.
Sift dry ingredients together. Beat eggs, salad oil and vanilla together. Add dry ingredients, then carrots, pineapple and nuts. Bake at 350° for approximately 35 minutes.
Preheat oven to 350°. Butter and flour an 8 x 8-inch flour pan. Cream the butter, then add confectioners sugar and cup of flour and blend. Pat evenly into pan and bake 15 minutes. While pastry is baking, beat eggs, then add brown sugar and vanilla; beat until thick. Mix remaining 2 tablespoons flour, salt and baking powder together and add to egg mixture incorporating well. Beat in nuts and coconut. Spread evenly over the pastry and bake 25 to 30 minutes. Cool in pan, then cut in 1 x 4-inch bars. Makes 16 bars.
Mix and pour into Bundt pan that has been sprayed with Pam. Bake at 325° for 50 to 60 minutes until firm. Cool and remove from pan.
Mix first five ingredients well. Spread mixture on both halves of dinner rolls. Add ham and cheese. Bake at 450° for 10 to 12 minutes.
Preheat oven to 300°. Prepare Chocolate Crumb Crust. Set aside. In heavy saucepan, over low heat, melt chips, stirring. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.
Mix first 3 ingredients and let stand until marshmallows melt and cool. Add next 3 ingredients and then fold in whipped topping. Chill.
Line the bottom of a 13 x 9 x 2 inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a hand held electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Combine all ingredients and pour into lightly oiled 1 1/2-quart baking dish. Sprinkle with nutmeg or cinnamon if desired. Place in pan of water and bake in moderate oven at 350° about 50 minutes or until a knife inserted in the center comes out clean.
Divide dough into 2 parts (one for each tree). Divide each part into 17 pieces. Form into small balls. Arrange on slightly greased baking sheet in a 5, 4, 3, 2, 1 pattern and add 2 balls rolled together for the trunk. Let rise until double, 20 to 30 minutes.
Mix 2 tablespoons margarine, pepper, flour, salt, sugar and sour cream together and heat until warm. Pour over green beans in a baking dish and top with cheese, bread crumbs and remaining 3 tablespoons margarine. Bake for 30 minutes at 350°.
Mix cake as directed on box. Add sugar-free jello powder to cake mix and swirl around in cake. Bake as directed on cake mix. Serve topped with whip cream.
In bowl combine noodles, peas, tuna and soup with water. Put in casserole. Top with potato chips.
Brown meat with onion and garlic in large saucepan. Stir in tomato juice, tomato paste, mushrooms, Worcestershire sauce, salt, pepper, parsley flakes and oregano. Simmer 30 minutes, stirring occasionally, mixture should be saucy.
Place frozen rolls in well-greased Bundt or tube pan. Sprinkle with pudding and cinnamon. Melt butter and add brown sugar. Stir until dissolved. Pour over rolls. Sprinkle pecans over all. Cover with foil and place towel on top. Leave on counter overnight. Bake at 350° for 30 minutes. Remove from pan and serve.
Melt margarine; add flour and pecans and mix together. Press into 9 x 13-inch pan and bake at 350° for 20 minutes until light brown. Cool. Beat cream cheese, powdered sugar and 1/2 Cool Whip together and spread over crust. Refrigerate one hour. Mix puddings and milk together; pour over cream cheese filling. Let set. Top with the rest of the Cool Whip and sprinkle nuts on top if desired.
Put cucumbers in a gallon jar. Fill jar with vinegar, salt, alum and spices. Leave for 8 weeks. After 8 weeks, drain well; pour off vinegar and spices. Add 5 pounds sugar to pickles. Sugar will dissolve and make syrup. Refrigeration is not necessary. Do not need to seal.
In a large bowl, mix all the ingredients except olive oil. Form mixture into balls about size of a golf ball. Heat about 1 inch of olive oil in a large frypan and brown the meatballs. Transfer the meatballs, discarding the oil, to a large pot; add tomato sauce and continue cooking over low heat, covered, for about 40 minutes. Makes about 20 to 24 meatballs.
Roll Keebler Cinnamon Crisps to fine crumbs. Blend crumbs with raisins, nuts and dates. In a large mixing bowl blend Marshmallow Creme, milk and rum flavoring on medium speed of electric mixer until smooth. Gradually add dry ingredients to marshmallow mixture, mixing until all crumbs are moistened. Press firmly into a waxed paper-lined 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Refrigerate at least 2 days before serving.
Boil turnips in salted water 20 to 25 minutes or until almost tender. Drain and refresh vegetables under cold running water. Heat butter in rinsed out pan. Stir in sugar until dissolved. Pour in the stock; bring to boil. Add turnips; reduce heat and simmer gently for 8 to 10 minutes, or until the stock is reduced and the turnips glazed. Transfer to a hot serving dish and sprinkle with black pepper and parsley before serving. Serves 4.
Combine cream cheese, yogurt, caramel ice cream topping, marshmallow cream and beat until smooth. Stir in banana liqueur. Serve with small cubes of pound cake or with graham cracker sticks.
Soak yeast in warm water. Cream sugar and margarine. Add 6 egg yolks. Sift salt with flour and add to sugar mixture, alternating with milk. Stir in yeast. Put in warm place and let raise 30 to 60 minutes. Beat egg whites and add to batter. Bake on waffle iron.
Note: I use self-rising flour and cornmeal, omitting baking powder and salt.
Mix all dry ingredients together. Add onions and milk. Drop by spoonfuls into hot shortening, about 3 inches deep. Cook until golden brown.
Mix all ingredients together. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350° for 7 minutes. Cool slightly and remove from sheet.
Dissolve jello in water; add beet juice, vinegar and salt and pepper. Fold in mayonnaise or lightly beat it in. Set in freezer about 10 minutes. Take out and beat until fluffy. Fold in beets and onion juice. Put in refrigerator to set. Garnish with sour cream or sub.
Beat egg whites until stiff and set aside. Beat together margarine and egg yolks. Add other ingredients. Fold beaten egg whites into mixture. Put into a greased tube pan. Bake at 350° for 40 minutes.
Soak gelatin in 1/4 cup milk; set aside. Combine peanut butter and remaining milk in a double boiler and place over hot water. Cook and stir until smooth. Add gelatin and continue to cook and stir until it melts.
Cook black-eyed peas on low fire. Add garlic and sliced onion to desired size. Cook in large frypan for 20 minutes and cover.
First Day: Heat water to boil in a large pot. Add rind and simmer until tender (10 to 15 minutes). Drain. Combine remaining ingredients in saucepan. Heat to boil. Pour over rind. Cool, cover and let stand overnight.
Stir in 1 pint rolled oats; boil 10 minutes. Stir constantly.
Bring to a boil and pour over hot cake. Serve with Cool Whip or ice cream.
Pack brown sugar in bottom of quart jar. Pour in white sugar. Then add cocoa. Mix 3/4 cup flour and baking powder and put in next. Add another 3/4 cup of flour. Push chocolate chips into flour. When ready to make, add eggs, nuts and margarine. Bake in greased 9 x 13-inch pan for 25 to 30 minutes in 350° oven.
Melt margarine. Add the coconut and brown lightly. Add vanilla wafer crumbs and mix thoroughly. Line a 9 x 13-inch casserole dish with 1/2 mixture, reserving the other 1/2 for topping. Put dish in refrigerator to cool.
Wash chicken and pat dry. In a large skillet, melt shortening over medium heat. Coat chicken with flour. Cook chicken in hot shortening over medium heat 15 to 20 minutes or until brown. Remove chicken and set aside. Add onion rings, green pepper and garlic to skillet. Cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken. Cover and simmer 30 to 40 minutes or until thickest pieces are tender. Makes 4 servings.
Soften cream cheese. Add clams, onion and Worcestershire sauce and add small amount of clam juice. Mix well, chill and serve.
Mix margarine, flour and nuts in 13 x 9-inch pan. Press and bake at 375° for 20 to 30 minutes. Mix cream cheese, confectioners sugar and 1 cup Cool Whip; spread on cooled crust. Mix pudding and milk; spread on cheese layer. Top with layer of Cool Whip. Sprinkle with chopped nuts.
Cut sweet potatoes into large cubes. Boil until tender. Mash potatoes in a large bowl; add all ingredients, scalded Pet milk last. Let this cool. Fill pie shell not completely full but over half full. Cook at 375° for 40 to 50 minutes.
Mix all ingredients and let stand for about 1 hour (in refrigerator) before serving on lettuce.
Crush crackers fine. Add milk and other ingredients and mix well. Then pack in pan and let stand a week in refrigerator. Do not freeze. Makes about 8 pounds.
Mix well the cream cheese, eggs and sugar. Add and mix in corn muffin mix, creamed corn, canned corn, milk, butter or margarine and salt. Place in greased 9 x 13-inch pan. Bake at 350° about 45 to 50 minutes until set.
Drain the can of chopped clams; save liquor. Combine Parmesan, bread crumbs, chopped clams, crumbled bacon, garlic and enough clam juice to bind the mixture. Add salt and pepper to taste. Wipe mushrooms and remove stems. Fill with clam mixture. Brush with butter; sprinkle with paprika. Broil 5 to 10 minutes, or until lightly browned.
In saucepan, combine water and margarine; bring to a boil. Add flour, baking powder and salt, all at once, stirring vigorously. Cook, stirring constantly, until mixture forms a ball that doesn't separate. Remove from heat. Cool slightly. Add the eggs, one at a time, beating well after each egg until smooth. Stir in parsley. Drop dumplings from tablespoon to make 12 mounds on top of bubbling soup or stew. Cover and cook for 20 minutes. (Don't lift cover.)
Heat sweet potatoes, drain thoroughly and mash. Add remaining ingredients. Mix thoroughly and place in greased casserole dish. Top with following mixture: 1/2 cup flour, 1 cup brown sugar, 1/3 cup oleo and 1 cup chopped nuts (omitted). Bake in 350° oven for 30 to 35 minutes.
Melt Jell-O in water. Add all ingredients except sour cream. Pour half of the mixture into mold and chill 1 hour. Spread on sour cream and add remaining ingredients. Chill.
Mix well and stuff turkey loosely. Place in oven at 350°. Bake until popcorn blows the ass off turkey, then done.
Scramble eggs; add cold water, Parmesan cheese and green onions. Scramble again until eggs are fluffy. Pour into hot pan sprayed with nonstick cooking spray and cook to desired texture. Sprinkle lightly with seasoned salt.
Heat oven to 375°. Lightly grease a baking sheet with Crisco. In a large bowl, combine Crisco, brown sugar, egg, milk and vanilla. Beat at medium speed until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed until blended. Stir in raisins and nuts. Drop dough by rounded tablespoons, 2 inches apart onto a greased baking sheet. Bake 10 to 12 minutes. Cool 2 minutes on a cooling rack. Makes 2 1/2 dozen cookies.
Cook mushrooms in olive oil in a skillet over medium-high heat, stirring constantly, 1 to 2 minutes. Add rosemary, salt and pepper. Cook 1 minute. Stir in champagne; reduce heat and simmer 5 minutes. Garnish, if desired. Yields 2 servings.
Place flour on a board and gradually work in butter (reserving 1 tablespoon), egg yolks, salt and baking powder using water enough to produce a firm, but not sticky, dough. Shape dough into a ball. Cover with a cloth and allow to stand for 10 minutes. Roll out thin; spread with some of the reserved butter. Fold like a handkerchief and allow to stand another 10 minutes. Repeat this procedure once more. Roll out thin, cut into 30-inch rounds and place a little ham, chicken or jam on one half of each round. Moisten edges, fold over top half and press edges firmly together. Fry in deep oil.
Preheat oven to 350°. Mix dry ingredients together in a bowl. Mix milk, eggs, thawed spinach, worcestershire sauce and tabasco together in a different bowl. Toss dry ingredients with the grated cheeses. Mix all bowls together. Melt butter in 9X13 pan. Put mixture into pan and smooth over. Bake for 35-40 minutes. Let cool 15 minutes and cut into squares.
Mix pink lemonade, Eagle Brand and Cool Whip in bowl together. When completely mixed, add 2 or 3 drops of food coloring and mix until filling is pink. Pour into pie crust and chill for 1 1/2 hours.
Cut the bacon into thirds. If you don't have small sausages, cut regular-size into 2 pieces. Wrap bacon around each sausage; secure with wooden toothpicks. Fill a 13 x 9-inch pan with roll-ups. Sprinkle brown sugar over links. Cover. Refrigerate for 8 hours or overnight. Bake at 350° for 1/2 hour. Makes 6 to 8 servings.
Melt butter. Add onions and rice. Mix with rice and mushrooms. Bake covered at 325° for 1 hour, uncovered 15 minutes to brown.
Cream Crisco/margarine with sugar. Add eggs, one at a time. Add flour and baking powder. Add salt and milk. Add crushed berries; mix well. By hand, add whole berries. Grease muffin tins well. Sprinkle sugar on top before baking. Makes 12 large muffins or 24 average. Bake at 375° for 25 to 30 minutes.
Mix crushed cookies with butter. Press into 9-inch pie plate and freeze. Spoon in ice cream and store in freezer. Heat sauce ingredients over low heat. Stir until blended; cool. Serve pie topped with sauce, whipped cream and toasted almonds. Yield: 8 small, rich servings.
Chop tomatoes, onion and garlic. Saute over medium heat until cooked. Add corn and mix. Add salt and black pepper to taste. Simmer for 15 minutes on low heat.
Soften margarine at room temperature. Pour in buttermilk and Wesson oil. Whip with mixer, then put butter in container. Can freeze. Delicious on baked potatoes or toast.
Cook potatoes; saute onion and bell pepper in butter. Set aside. In a double boiler put cheese and let melt. Add onion, pepper, milk and pimento. Let cook until mixed well. Pour over potatoes; mix lightly. Bake in a 350° oven for 20 to 30 minutes.
Combine sugar and vegetable oil in large bowl; stir to mix well. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; stir into the oil mixture. Add vanilla and chopped apples; mix well. Spoon batter into greased 10-inch tube pan and bake at 325° for 1 1/2 hours or until cake tests done.
Mix cinnamon and warmed applesauce until mixture forms a ball, adding more cinnamon, if necessary. Knead dough on wooden cutting board dusted with cinnamon. Roll out dough to 1/2-inch thickness. Cut with cookie cutters. Using a drinking straw or coffee stirrer, cut hole in top of each ornament for hanging. Place on wire screen or cooling racks to air dry (approximately 6 days). To speed drying, place in 200° oven for 3 hours. Put ribbon in hole.
Rinse dried beef to remove salt. Place in 9 x 13-inch baking dish. Skin chicken breasts. Place chicken over beef; place bacon on chicken. Bake uncovered at 350° for 30 minutes. Combine soup and sour cream in saucepan. Stir over low heat until blended. Pour soup mixture over chicken and bake for 45 minutes.
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings. Heat to boiling. Reduce heat. Prepare Egg Dumplings; drop by level teaspoonfuls into soup. Simmer, uncovered, until dumplings are firm, about 5 minutes.
Boil sugar and water 1 minute. Cool and add juices. Put in freezer. Thaw 1 1/2 hours. Add ginger ale and champagne just before serving. Mixture will be slightly slush, cool and delicious.
Coat cutlets with flour. Dip in seasoned egg batter. Saute (until golden on both sides) in hot oil. (Coating will fall off if oil is not hot enough, turn with spatula.) Drain on paper towels. Scrape pan. Add butter, chicken broth, lemon juice, parsley and Prosciutto. Bring to simmer. Add meat, saute for 5 minutes or until cooked. Put on platter and pour sauce over.
Cut each biscuit into four pieces. Place sugar and cinnamon in plastic bag. Add biscuit pieces a few at a time and shake to coat. Place pieces in a greased tube pan until all are used. Sprinkle each layer with pecans or whatever desired. Bring brown sugar and margarine to a boil. Pour over top of biscuits. Bake at 350° for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn top side up to serve. Pieces can just be picked apart.
Cook noodles and brown ground beef. Combine beef, soup, spices, tomatoes and paste. Simmer. Layer ground beef, noodles and cheese in that order and bake at 400° for 20 to 25 minutes.
Cream butter and shortening, gradually add sugar, beating well at medium speed. Add eggs, one at a time. Combine flour, baking powder and cocoa. Stir well. Add to creamed mixture, alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into greased and floured 10-inch tube pan. Bake at 325 for 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Let cake cool completely, then frost with the fudge frosting recipe.
Mix all ingredients in deep 1-quart bowl. Microwave on High (100°) until thickened, 2 to 4 minutes, stirring after half the cooking time. Pour into prepared jars; seal and refrigerate.
Mix sour cream with package of Good Seasons dressing mix and 1 cup Ranch dressing. Set aside. Toss all other ingredients together. Stir in dressing mix. Chill for about 1 hour.
Melt butter in 9 x 9 x 2-inch baking dish. Spoon pie filling over butter. Mix flour, sugar and milk. Pour over pie filling and bake in a 350° oven for 30 to 40 minutes or until brown.
Mix all dry ingredients as well as lemon juice. Pour apples into mixture and coat very well. Using pie shell directions, pour apples into shell. Put the top pie shell on and cook at 350° for 45 minutes or until apples are tender and the crust is brown. Serve with ice cream and caramel topping if you like.
Stir together flour and salt. Cut in shortening until it looks like peas. Sprinkle 1 tablespoon water and toss with fork; repeat until all moist and form ball. Can use right away or chill for better results.
Press ground beef in bottom of 8 x 8-inch baking dish. Spread undiluted soup over top. Arrange frozen Tater Tots on top in rows. Bake for 1 1/2 hours at 325°.
Preheat lightly greased skillet. Combine egg yolks, corn, flour and salt; mix well. Fold egg whites into your mixture. Drop heaping tablespoonfuls of batter into skillet. Cook over low heat 2 to 3 minutes on each side until lightly browned.
Cream the cheese well with mixer. Add Eagle Brand milk. Beat until smooth, then fold in Cool Whip. Toast coconut in thick skillet with butter over low heat. Add pecans. Set aside until cool. Pour 1/4 of mixture in each pie crust. Put 1/4 of toasted coconut on top of mixture. Add caramel topping. Repeat layers. This makes 2 pies.
Combine oil, lime juice, balsamic vinegar, Dijon mustard, garlic, cilantro, salt and pepper in a bowl. Marinate chicken at least 1 hour. Grill or broil chicken breasts until done, basting with marinade.
Cream the butter. Add sugar, creaming until smooth. Add flour, salt and vanilla. Blend. Pinch off small pieces of dough. Bake on ungreased cookie sheet at 400° for 12 minutes. Roll cookies in additional powdered sugar immediately upon removing from oven.
Squeeze juice from lemons. Mix lemon juice, cornstarch, sugar, egg yolks, butter and salt, then add boiling water. Cook in double boiler until thick like honey. When mixture is cool, pour into baked pie shell and cover with meringue.