HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, mix fruit, sour cream, marshmallows and coconut. Cover and refrigerate for several hours. If desired, serve in lettuce-lined plates.
Spread cherry pie filling in square baking dish. Top with pineapple. Sprinkle cake mix over pineapple. Pour melted butter over cake mix. Sprinkle with coconut and nuts. Bake at 350° for 60 minutes.
Scrub, but do not peel, potatoes. Shred potatoes and onion coarsely; lightly press and drain off liquid. Add the beaten egg, the onion soup mix and black pepper to taste. Toss. Grease bottom and sides of a 10-inch pie plate with nonstick cooking spray. Press potato mixture over bottom and sides of pan to form crust. Cover crust with drained, cooked vegetables, if desired. Sprinkle cheese over vegetables or crust. Beat eggs with milk, parsley, paprika, dry mustard, onion soup mix, black pepper and cayenne. Gently pour over cheese. Bake at 375° for 1 hour or until knife inserted in center comes out clean (and crust is golden). Serves 8.
Dissolve the yeast in the lukewarm water. Combine in a large mixing bowl the milk, potatoes, Crisco, sugar and salt and let stand until the mixture cools to lukewarm. Then add the yeast, eggs and 1 1/2 cups flour. Mix thoroughly and continue to add flour until you have a stiff dough. Turn out on a board and knead thoroughly. Return to a greased bowl and grease the top of the dough. Cover with a damp cloth and let stand to rise 2 hours in a warm place. Punch down and put in the refrigerator to chill. About 1 1/2 hours before serving time, roll dough about 1/2 inch thick. Cut in 2-inch squares and pull to elongate to diamond shape. Dip in melted butter; lay alternately around a well buttered ring mold or tube pan. Then repeat for a second layer, alternating so the diamonds will not fall on each other. Let rise until double in bulk. Bake at 400° for 20 to 25 minutes. Serve in a ring and let your guests pull apart. You can also use a diamond shaped cutter.
Brown ground beef with the onion. Drain off excess fat. Add consomme, lemon juice and garlic. Simmer while cooking noodles. Drain noodles and add to meat sauce. Stir in sour cream 5 minutes before serving. Pour into serving dish. Sprinkle with parsley.
Fry or broil Canadian bacon or ham. Place on bottom muffin half. Top with egg, cheese and remaining muffin half. Enjoy immediately.
Combine sugar, milk, vanilla and butter in large pot. Bring slowly to a boil, stirring constantly. Boil for 3 minutes. Remove from heat and add peanut butter and Marshmallow Creme. Cream together and pour into a buttered square container.
Heat 2 tablespoons oil and stir-fry onion until fragrant. Add tomato; stir briefly. Add beef and carrot. Add wine, soy, ketchup, sugar, pepper and 1 cup water. Bring to boil. Reduce heat to low and cook 1 hour or until meat is tender and liquid is reduced to about 2/3 cup. Mix cornstarch with 2 tablespoons water. Add to meat to thicken. Serve over cooked noodles. (Dried noodles are available in Asian markets and many supermarkets. To cook, add to boiling water; cook for 5 minutes. Drain. Add a little oil.)
Sift flour, sugar and soda into a bowl. Into this dry mixture, pour the can of fruit cocktail and mix well. Add the beaten egg and vanilla. Pour mixture into greased baking dish. Over the top, sprinkle the chopped nuts and brown sugar. Bake for 55 to 60 minutes in a 350° oven. This may be fairly brown, but does not hurt the torte.
Soften bread in milk. Mix hamburger, egg and bread together. Make patties and fry in pan. Do not brown. Mash out grease. Set in glass dish. Put cream of chicken and water into a bowl and whip to get out lumps. Pour over patties. Place can of biscuits, one at a time, around the side of pan. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Beat shortening until fluffy. Add sugar a little at a time. Add eggs, one at a time. Add flavoring. Add flour 3 or 4 tablespoons at a time. Mix well. Pour into a greased and floured tube pan. Bake 1 1/2 hours at 325°.
Mix all ingredients. Pour in a well-greased cake pan. Heat oven to 350°. Bake for 30 minutes.
Heat oven to 325°. Stir together flour, sugar, baking powder and salt. Make a well and add in order: oil, egg yolks, water and orange peel. Stir until smooth.
Beat eggs together well. (I use a fork for this.) Add remaining ingredients, except for pecans. Mix well. Add pecans and pour into unbaked pie shell. Bake at 350° for approximately 45 minutes. Do not overbake.
Combine biscuit mix, milk and butter in a large bowl until well blended and refrigerate dough for 30 minutes. Divide refrigerated dough into 2 portions and roll out each portion on waxed paper to 1/8-inch thick rectangles, each about 10 x 7-inch. Spread half uncooked sausage over dough; top sausage with peppers and onions. Roll lengthwise into a log. Repeat process with remaining ingredients. Place both logs wrapped in freezer until hard enough to cut easily, about 1 hour.
Mix together flour, oleo and pecans. Bake until brown and cool. Mix powdered sugar and cream cheese. Add 1 large Cool Whip. Put on top of mixture. Spread fruit on top. Add sugar and cornstarch to blueberries when cooking.
Layer ingredients in a rectangular pan in order given. Bake at 300° until coconut is toasted, about 15 minutes. Cool and cut into squares.
Mix ingredients until smooth and creamy. Place dough in refrigerator overnight. Divide dough and roll in powdered sugar. Cut into 2-inch squares. Fill with prune, walnut or apricot butter. Roll into crescents. Bake at 350° for 20 minutes, or until brown. Sprinkle with powdered sugar when cool. Makes 10 dozen.
Dissolve yeast in warm water. Sift dry ingredients together and cut in shortening. Add yeast mixture to buttermilk and mix with dry ingredients. Knead, then roll out and cut into biscuits. Brush with butter and bake at 400° until brown. Yields 30 to 36.
Mix all ingredients in a large bowl, using a wooden spoon, rice spatula, or hands. Place in ungreased loaf pan. Form and round out mixture to fit pan. Bake at 375° for 45 minutes to 1 hour or until done.
Put all ingredients in a blender. Blend on high for 30 seconds. Enjoy!
Mix all ingredients together. Keep refrigerated up to 6 weeks. Bake muffins at 400° about 20 minutes.
Combine all ingredients. Wash the casing in water then put end onto faucet and run water through. Store remaining casing in salt. Push casing onto funnel. Make a knot at the end and push meat through funnel with your thumb. Twist into links. Use immediately or freeze some and refrigerate the rest, as these are perishable. Can also be used in bulk. Shape into patties and pan fry. Can also use turkey meat.
Blend well the first 8 ingredients; stir in the remaining ingredients. Drop by spoonfuls on greased cookie sheets. Bake 15 to 18 minutes at 375°. Makes about four dozen.
Melt margarine in microwave for 30 to 45 seconds, stir in sugar and extract. Gradually add cereals and nuts, stir well. Micro 4 to 5 minutes, stirring every 1 1/2 minutes. Spread on waxed paper to cool.
Combine currants and brandy and set aside. Cook rice according to moisture level on package, using the chicken broth. Bring to a boil, cover and reduce heat. Cook for 45 minutes or until rice is tender and liquid is absorbed. Stir in currant mixture, olive oil and pine nuts. Serves 6.
Drain vegetables well. Layer in order. Cover. Keep in refrigerator overnight. Do not stir until ready to serve.
Beat eggs. Add milk, salt and baking powder to flour to make a thin batter. Pancakes will be thin. Sprinkle with sugar and roll up.
Mix dry pudding in with cake mix and prepare according to cake box directions. Pour into a 13 x 9-inch pan. Mix Ricotta cheese, eggs, sugar and vanilla together. Pour mixture over cake mix.
Mix all ingredients together in a large pan or bowl (spaghetti pot). Knead with hands or mixer on low. Grease and flour 2 loaf pans. Bake at 350° for 15 minutes, then at 325° for 40 minutes (or until baked through).
Cut all vegetables in small, but not tiny, pieces. Heat 1 tablespoon oil in skillet. Stir by frying onion, carrots and broccoli until 1/2 done. Add celery, mushrooms, zucchini, green pepper and snow peas. Fry and stir until cooked, but still crunchy. Season with black pepper and soy sauce.
Heat oven to 350°. Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt in ungreased 9 x 9-inch pan. In bowl, mix oil, milk and vanilla. Add to dry ingredients and mix with a fork until most of the lumps are gone (a few minutes). Sprinkle with the mixture of brown sugar and 1/4 cup cocoa. Pour very hot water over batter.
Mix Yoshida's gourmet sauce, rum and a generous amount of rosemary (more or less to your desire). Place flank steak in the marinade for at least an hour (can marinate longer), turning occasionally. Grill until desired doneness.
In a bowl mix sugar, vinegar and salad dressing. Add all ingredients. Add bacon before serving.
Soften gelatin in cold water. Meanwhile, in a saucepan, bring sugar and pineapple juice to a boil, stirring until sugar dissolves. Remove from heat. Add gelatin and stir until dissolved. Add lemon and cherry juices. Cool to lukewarm.
Melt chocolate and margarine. Place in a large bowl and add sugar, salt and flour. Stir in eggs, one at a time, and add vanilla and pecans. Pour into paper baking cups in muffin tins. Bake at 325° for 20 to 25 minutes. Do not overcook. Makes 20 to 24 cupcakes.
Cook bacon in large skillet until crispy. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside.
Mince parsley in food processor; set aside. Drop garlic through feeding tube while machine is running. Process until well minced. Add chickpeas, 2/3 cup olive oil, tahini, lemon juice, salt, cumin and pepper. Process until smooth. Spoon into serving bowl; drizzle with remaining olive oil and sprinkle with parsley. Garnish with olives.
Combine rice, water and 1/4 teaspoon salt in a 1 1/2-quart casserole. Cover with heavy-duty plastic wrap; microwave at High 5 minutes. Cook, covered, at Medium-high (70% power) for 12 minutes, or until rice is tender. Cool.
Mix together soup, water or wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. (It is not necessary to brown meat or dissolve beef cubes; just combine everything, tossing well.) Serve over noodles. Makes 8 servings.
Melt butter or margarine in a saucepan. Add sugar and cocoa. Add milk. Let come to a boil and boil for 1 minute at a rolling boil. Remove from heat. Add almond flavoring. Cool a few minutes; then stir well. Spread on cake.
Combine bean dip and green chilies. Spread in large serving plate or cookie sheet. Combine sour cream and taco seasoning. Spread over bean mixture. Spread guacamole dip over sour cream mixture. Cover and chill several hours. Just before serving, garnish with cheese, tomatoes, green onions and olives. Serve with chips.
Cook spinach according to package directions; drain. Press between layers of paper towels to remove excess moisture. Set aside; saute onion and garlic in butter in a small skillet over medium heat until tender. Combine onion mixture, spinach, Cheddar cheese and Mozzarella cheese; stir well. Slice bread in half horizontally. Spread spinach mixture evenly on cut sides of bread; sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Bake at 350° for 10 minutes or until cheese melts. Yield: 8 servings.
Peel potatoes, if the skins are tough, or just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Put potatoes in baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for 50 minutes. Remove from oven and sprinkle with cheeses. Bake for another 10 to 15 minutes until lightly browned.
Combine caramels and 1/2 cup evaporated milk. Cook over low heat, stirring constantly to melt caramels. Set aside. Grease and flour 9 x 13-inch pan. Combine cake mix, melted margarine, 1/3 cup milk and nuts. Press half of dough in cake pan and bake at 350° for 8 minutes. Sprinkle caramel mixture over chips. Crumble remainder of dough on top. Return to oven and bake for 18 minutes. Cool completely before cutting.
Scrub cucumbers; don't peel. Put in a large bowl all the ingredients. Stir to dissolve sugar. Cover and refrigerate. Next day, mix thoroughly. Pack in jars with some liquid. Will keep up to 6 months refrigerated. Makes approximately 5 pints.
Mix soy, lemon and pepper. Place sirloin strips in marinade and let set 2 to 3 hours. Remove strips and drain, saving all liquid. In hot pan or wok brown sirloin in oil and cook until done. Remove and keep warm. Saute onions until soft. Return half the liquid to pan. Take the other half and put in a jar. Add cornstarch and vigorously shake until smooth. Return to pan and simmer while stirring until thick. Add meat to mixture. Serve over rice.
Can use several drops of peppermint, if desired, or any other flavoring such as orange, lemon, etc.
Preheat oven to 325°. Cream the butter and sugars until fluffy. Add egg; mix well. Add salad oil and vanilla, mixing well. Add oats, cornflakes, coconut and nuts, stirring well. Add flour, soda and salt; mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten with a fork dipped in water. Bake 12 minutes. Cool on cookie sheet for a few minutes before removing. They stay moist and keep beautifully. Yields 5 to 6 dozen.
Grease dish with margarine. Add the 1 cup washed raw rice and 2 cans beef consomme. Saute onion in the 4 tablespoons margarine and pour on top of rice, soup mixture. Drain can of mushrooms and put on top. Bake 1 hour, uncovered, at 350°. Serves 6 to 8.
Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not overmix. Pour 1 cup batter onto preheated griddle. Close and bake. Serve hot with butter and maple syrup or try strawberries and whipped cream. Makes 5 to 6 waffles.
Thoroughly cream shortening and sugars with mixer. Add egg and vanilla. Beat well. Sift together flour, salt and baking soda and add to creamed mixture; beat. With a wooden spoon, stir in oatmeal and nuts. Form dough into a roll on waxed paper. Wrap and chill thoroughly.
Mix Cool Whip and sweetened condensed milk thoroughly. Add lemonade mix that has been thawed completely. This will thicken when lemonade is added. Be sure to mix well. Pour into graham cracker pie crusts and refrigerate for 1 hour before serving.
Put all ingredients into a 2 to 4-quart pot. Fill with water. Bring to boil, then lower flame and simmer for 1 hour. (Avoid seasoning, if possible.) Remove all ingredients. (Cooked vegetables may be eaten as okazu with seasoning added as desired.) Store broth in refrigerator. Drink 1 cup of broth once in the morning and again at night. (Consume broth twice daily.) Continue drinking twice a day for a minimum 2-month period.
Heat oven to 350°. Lightly grease pie plate. Place all ingredients in blender. Cover and blend on high for 15 seconds. Pour into pie plate. Bake until golden brown and knife inserted in middle comes out clean, about 50 to 55 minutes.
Place chocolate, sugar and milk in a heavy saucepan over low heat. Let melt, stirring occasionally. When completely melted, remove from heat and stir in butter, 1 tablespoon at a time. Add vanilla. Serve warm.
Wash beans; add to large pot of water. Cook 3 hours. Add spices and ham chunks. Serve with cornbread!
Combine first 6 ingredients. Spoon into buttered 1 1/2-quart casserole dish. Sprinkle with potato chips. Bake at 350° for 30 minutes.
Mix first 5 ingredients. Stir thoroughly. Add oil slowly, beating constantly and continue to beat until thick. Add poppy seeds. Store in refrigerator.
Mix peas, cooked macaroni, salt and pepper to taste, tuna, soup and water. Top with cheese. Bake 25 minutes at 350°. I oftentimes double the recipe.
Stir flour, butter, brown sugar and nuts together and spread evenly in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Stir occasionally. Leave 2/3 of mixture in pan. Remove other and save. Combine whites, sugar, strawberries and lemon juice in a large bowl and beat to stiff peaks (10 minutes). Fold in Cool Whip. Spoon over crumbs and top with saved crumbs. Freeze 6 hours or overnight. Cut in squares. Serves 12. May use 10 ounce frozen strawberries, partially thawed.
Shred cabbage; dice pepper and onion and mix sugar, vinegar, salad oil and salt. Bring to boil and pour over cabbage mixture. Do not stir for at least 1 hour. Chill and serve. Makes 1 gallon. Keeps up to 2 weeks in refrigerator.
Cook bacon until crisp, chop and cool. Combine mayonnaise, vinegar, sugar, salt, lemon juice. Add to broccoli, onions and raisins. Add bacon just before serving.
Mix together the flour, salt and baking soda, set aside. Cream together the shortening and peanut butter, add the sugars and mix well. Add the eggs, one at a time, mixing well between additions. Stir in the flour. Bake at 325°f. 160°c. gas mark 3 for 15-20 minutes.
Mix sour cream and cream cheese together. Stir in dressing mix. Fold in shrimp. Chill and serve.
Rinse, hull and cut strawberries in half. In medium saucepan over medium heat, cook 2 cups strawberry halves, sugar, 2 tablespoons orange juice and lemon juice, stirring constantly, 3 to 5 minutes until sugar dissolves and strawberries begin to soften. In food processor or blender puree mixture until almost smooth. In same saucepan, stir remaining orange juice and cornstarch until smooth; add strawberry puree. Cook over medium-high, stirring constantly, 5 minutes until slightly thickened. Remove from heat; stir in remaining strawberries. Serve over pancakes, ice cream or cake.
In large bowl combine the tomatoes, olives, scallions, garlic, salt, pepper and basil. Toss gently and add olive oil. Stir and let stand, covered, for at least 3 hours. This developes the flavors. Cook pasta according to package directions and toss the cooked pasta into the prepared sauce. Serve immediately or at room temperature.
Mix whipped topping with condensed milk. Stir well; add pineapple, oranges, coconut, pie filling, and marshmallows. Stir all ingredients well and spoon mixture into pie crust. Chill for 2 or 3 hours before serving. Pies will keep 3 weeks in refrigerator or may be frozen for later use.
Mix butter and powdered sugar. Add cream and vanilla. Keep adding sugar until you have a dough which could be rolled. Roll into one large sheet, then spread with peanut butter and roll up. Put in icebox and allow to harden. Cut into slices. Serve.
Melt margarine in baking dish; set aside. Mix all ingredients except fruit. Pour on top of margarine, but do not mix. Pour fruit in middle of batter.	Do not mix. Bake at 375° for 35 to 40 minutes.
Cut pork into cubes and coat with taco seasoning; brown in a little oil. Add salsa and preserves to skillet, stirring to mix well. Cover skillet and lower heat, simmering gently for 15 minutes or a little longer. Serve over rice.
Cook sausage in medium saucepan until browned. Drain off fat, leaving about 2 tablespoons. Stir in flour. Cook, stirring constantly, until thickened and bubbly. Gradually whisk in milk, salt and pepper, stirring constantly, about 5 minutes. Serve over hot biscuits.
Mix Velveeta cheese, pimentos, green chilies, cream of chicken soup, milk and enchilada sauce. Heat slowly until cheese has melted. Brown meat while soup mixture is cooking.
Marinate chicken wings with other ingredients for 30 minutes. Preheat oven to 400°. Place wings on a cookie sheet or a baking pan with rack, lightly coated with cooking spray. Bake for 1 hour. Serve with plenty of napkins!
Mix together in saucepan the sugar and cornstarch. Stir in boiling water, cocoa and salt. Cook over medium heat, stirring frequently, until mixture thickens. Remove from heat. Stir in margarine and vanilla. Spread on cake while hot.
Cook water, syrup and sugar about 20 minutes. Add peanuts. Cook until peanuts start to pop. Take off heat. Add baking soda and vanilla. Pour into a greased pizza pan or cookie sheet. Let cool. Break up and eat.
Layer vegetables in casserole dish. Heat soup, milk and butter. Pour over vegetables. Top with grated Cheddar cheese.
Cook and debone chicken. Mix together all ingredients and pour into greased casserole dish. Bake at 350° about 1 hour or until liquid is absorbed. (This was called "Delicious Chicken Casserole" in the previous FBC cookbook.)
Bake 1/2 box of cake mix in a 13 x 9 x 2-inch pan for 15 to 20 minutes or until done. Cool cake. For pudding layer, mix the softened cream cheese, dry pudding mix and 1 1/2 cups milk together and pour over cooled cake. On top of the pudding layer, place a layer of the drained pineapple, sliced bananas and Cool Whip. Drizzle on chocolate syrup; top with cherries and sprinkle pecans over all. Chill.
To shred potatoes: Peel and rinse. Run potatoes lengthwise through the coarse blades of a vegetable shredder. Immerse shredded potato in cold water to prevent darkening until ready to cook. Drain well.
In a 10-inch frying pan melt 3 tablespoons butter, add onion. Cook stirring often until onion is lightly golden, about 6 minutes. Add rice and mandarin peel, stir often until most of rice is opaque, about 4 minutes. Add mandarin juice, wine and chicken stock. Bring to a boil over high heat. Reduce heat and simmer uncovered, stirring occasionally at first and then more often to prevent scorching as liquid is absorbed. Cook about 40 minutes, until all liquid is absorbed and rice is tender to bite. Spoon rice onto a warm platter, keep warm.
Cook for 30 minutes and put in jars and seal. Makes 8 pints.
Brown ribs. Pour sauce on ribs and bake at 350° for 1 and 3/4 hours. Bake, uncovered, another 15 minutes. (Can also be made with meat balls.)
In large pot, combine potatoes, chicken and broth or water. Boil, skimming as necessary. Cook at slow boil for 13 to 15 minutes or until tender. Add olive oil, carrots, scallions, kale, beans, bay leaf, basil and parsley. Add dash or two of Tabasco sauce if desired. Boil, stirring occasionally, 5 to 6 minutes or until flavorful. Remove bay leaf before serving. Serves 4 to 6.
Layer in casserole dish potatoes, onion and ham. Blend together milk, flour, salt and pepper. Pour over potato mixture. Dot with butter and bake for 2 hours at 350°.
If adding meat, brown first, and then add onion, carrots, celery, (peas and/or mushrooms, if desired) and garlic in oil until soft, but not brown (about 10 minutes). Add tomatoes and basil, dry or fresh, and simmer for about 45 minutes. Serve over cooked pasta. Approximately 4 servings.
Boil potatoes until tender; drain. Salt and pepper to taste. Mix other ingredients and melt in microwave. Pour over potatoes. Bake at 350° for 20 to 25 minutes.
Dip chicken in egg, then flour. In a 12-inch skillet, melt butter and brown chicken over medium heat for 4 minutes, turning once. Mix soup mix with water and stir in skillet. Arrange lemon slices on chicken, bring to a boil and simmer for 10 minutes, covered, or until sauce is thickened and chicken is done. Makes 4 servings.
Cook beef and drain. Saute beef and onions in 3 tablespoons margarine. Season with salt, pepper and garlic. Add grape juice and tomato paste; simmer until moisture is absorbed, 20 minutes. Cook macaroni in salt until almost done. Rinse and drain. Mix hot macaroni with melted butter.
In a large casserole baking dish, layer broccoli, chicken and rice. Mix and add the chicken soup, sour cream and chicken broth. Top with crackers and melted butter. Bake at 350° for 30 to 35 minutes. Top with grated cheese and bake 10 minutes.
Cool jello not set, then beat very well with electric mixer or blender. Pour into a mold to set.
Brown hamburger and onion. Heat until melted the soup, cheese, tomatoes and milk. Layer in a large dish: Doritos chips, hamburger, mixture and cheese mixture. Bake at 350° for 30 minutes.
Combine cream cheese and marshmallow cream. Mix at medium speed until blended. Add sherbet and mix well. Fold in whipped topping. Pour into crust. Freeze until firm. Makes 6 to 8 servings.